From the Food Nanny.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Taco Pasta
Life as a Lofthouse is one of my favorite food blogs. The recipes are easy to make, and I usually have everything on hand! This recipe was a recent post. It was tasty!
1 lb. lean ground beef
8-12 oz. small pasta shells
1 small onion, chopped
1 clove garlic, minced
1 14-oz. can diced tomatoes, drained
1 pkg. taco seasoning (regular or low sodium)
3 oz. cream cheese
1/2 C. sour cream (regular or light)
salt and pepper
Bring a large pot of water to a boil. Cook pasta according to package directions (the pasta should be al dente). Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook ground beef and chopped onion over medium-high heat. Cook until beef is no longer pink. Drain any grease, then add minced garlic. Cook and stir for 30 seconds. Stir in diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes.
Stir in cooked pasta, cream cheese, sour cream, and 1/2 cup of reserved pasta water. Cook and stir until cream cheese has melted and sauce is well blended. Season with salt and pepper to taste. Simmer over low heat for another 5 minutes, or until sauce has reduced a bit. Serve warm.
Notes: I used 93% lean ground beef and there was no grease to drain. I love tomatoes, so the next time I make this recipe I will probably use two cans of diced tomatoes. Elbow macaroni can be substituted for the small pasta shells. I tried the large pasta shells, but I think I would prefer the small pasta shells or the macaroni. One package of taco seasoning is equivalent to 4 Tbsp.
1 lb. lean ground beef
8-12 oz. small pasta shells
1 small onion, chopped
1 clove garlic, minced
1 14-oz. can diced tomatoes, drained
1 pkg. taco seasoning (regular or low sodium)
3 oz. cream cheese
1/2 C. sour cream (regular or light)
salt and pepper
Bring a large pot of water to a boil. Cook pasta according to package directions (the pasta should be al dente). Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook ground beef and chopped onion over medium-high heat. Cook until beef is no longer pink. Drain any grease, then add minced garlic. Cook and stir for 30 seconds. Stir in diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes.
Stir in cooked pasta, cream cheese, sour cream, and 1/2 cup of reserved pasta water. Cook and stir until cream cheese has melted and sauce is well blended. Season with salt and pepper to taste. Simmer over low heat for another 5 minutes, or until sauce has reduced a bit. Serve warm.
Notes: I used 93% lean ground beef and there was no grease to drain. I love tomatoes, so the next time I make this recipe I will probably use two cans of diced tomatoes. Elbow macaroni can be substituted for the small pasta shells. I tried the large pasta shells, but I think I would prefer the small pasta shells or the macaroni. One package of taco seasoning is equivalent to 4 Tbsp.
Buffalo Chicken Macaroni & Cheese
Another recipe (slightly adapted) from The Girl Who Ate Everything.
5 Tbsp. unsalted butter, divided
1 lb. elbow macaroni
3 C. shredded rotisserie chicken
2 cloves garlic, minced
3/4 C. Frank's Original RedHot Sauce, divided
2 Tbsp. flour
2 tsp. dry mustard
2-1/2 C. half & half
1 lb. sharp cheddar cheese, cut into 1-inch cubes (about 3-1/2 cups)
8 oz. pepper jack cheese, shredded (about 2 cups)
2/3 C. sour cream
1 C. panko breadcrumbs
1/2 C. crumbled blue cheese
2 Tbsp. chopped fresh parsley, optional
Preheat the oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the chicken and cook 2 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half & half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Best served immediately. Does not reheat well without separating.
Notes: I eliminated the celery and onions from the original recipe and reduced the butter accordingly. Also, instead of rotisserie chicken, I boiled three skinless, boneless chicken breasts in water (with some bay leaves, thyme, rosemary, dry onion, and dry parsley) for about 8-10 minutes, until no longer pink, and then shredded the meat. I also shredded the cheddar cheese instead of cubing it. I also used bottled minced garlic rather than mincing my own. My family thought it would be better if the chicken was served on the side with the macaroni and cheese rather than being stirred into the mixture.
5 Tbsp. unsalted butter, divided
1 lb. elbow macaroni
3 C. shredded rotisserie chicken
2 cloves garlic, minced
3/4 C. Frank's Original RedHot Sauce, divided
2 Tbsp. flour
2 tsp. dry mustard
2-1/2 C. half & half
1 lb. sharp cheddar cheese, cut into 1-inch cubes (about 3-1/2 cups)
8 oz. pepper jack cheese, shredded (about 2 cups)
2/3 C. sour cream
1 C. panko breadcrumbs
1/2 C. crumbled blue cheese
2 Tbsp. chopped fresh parsley, optional
Preheat the oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the chicken and cook 2 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half & half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Best served immediately. Does not reheat well without separating.
Notes: I eliminated the celery and onions from the original recipe and reduced the butter accordingly. Also, instead of rotisserie chicken, I boiled three skinless, boneless chicken breasts in water (with some bay leaves, thyme, rosemary, dry onion, and dry parsley) for about 8-10 minutes, until no longer pink, and then shredded the meat. I also shredded the cheddar cheese instead of cubing it. I also used bottled minced garlic rather than mincing my own. My family thought it would be better if the chicken was served on the side with the macaroni and cheese rather than being stirred into the mixture.
Emeril's Three-Cheese Baked Macaroni
From Everyday Food. My niece and nephew have asked me to make this several times. It's their favorite recipe for mac & cheese.
1/2 lb. elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces
1-1/2 tsp. minced garlic
3 large eggs
1 can (12 oz.) evaporated milk
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1-1/2 C. (6 oz.) grated sharp cheddar cheese
1/2 C. (2 oz.) grated Monterey Jack cheese
1/2 C. (1 oz.) finely grated Parmesan cheese
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a plate lined with paper towels.
In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and bacon mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.
Serves 4-6.
Notes: I made this without the bacon and it was just as good. I also think the garlic is optional.
1/2 lb. elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces
1-1/2 tsp. minced garlic
3 large eggs
1 can (12 oz.) evaporated milk
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1-1/2 C. (6 oz.) grated sharp cheddar cheese
1/2 C. (2 oz.) grated Monterey Jack cheese
1/2 C. (1 oz.) finely grated Parmesan cheese
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a plate lined with paper towels.
In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and bacon mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.
Serves 4-6.
Notes: I made this without the bacon and it was just as good. I also think the garlic is optional.