Creamy Zucchini Pasta
I was shocked at how flavorful this dish was. And what a great way to hide veggies for the kiddos. This has become my new favorite pasta side dish and is a great way for us to use the zucchini from our garden.We did have extra sauce from this dish and were able to save and use it later in the week.
Ingredients3-4 C uncooked pasta2 lb zucchini, cubed2 Tbsp olive oil1/2 red onion, diced3 cloved garlic, minced1/3-1/2 C heavy cream4-5 fresh basil leaves1 tsp chicken bouillonSalt and pepper to taste1 C reserved pasta waterParmesan cheese
Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.In a large pan over medium heat, add the oil. When hot, add the zucchini and onion. Cook until they begin to soften.Add the garlic and cook another minute.Stir in the heavy cream, basil, chicken bouillon, salt & pepper along with a 1/4 C pasta water. *You may need to add more when blending to get a creamy consistencyPour into a blender and blend until smooth.Add back to the pan and stir in the cooked pasta. Add more pasta water if needed and stir in parmesan.
I was shocked at how flavorful this dish was. And what a great way to hide veggies for the kiddos. This has become my new favorite pasta side dish and is a great way for us to use the zucchini from our garden.
We did have extra sauce from this dish and were able to save and use it later in the week.
Ingredients
3-4 C uncooked pasta
2 lb zucchini, cubed
2 Tbsp olive oil
1/2 red onion, diced
3 cloved garlic, minced
1/3-1/2 C heavy cream
4-5 fresh basil leaves
1 tsp chicken bouillon
Salt and pepper to taste
1 C reserved pasta water
Parmesan cheese
Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.
In a large pan over medium heat, add the oil. When hot, add the zucchini and onion. Cook until they begin to soften.
Add the garlic and cook another minute.
Stir in the heavy cream, basil, chicken bouillon, salt & pepper along with a 1/4 C pasta water. *You may need to add more when blending to get a creamy consistency
Pour into a blender and blend until smooth.
Add back to the pan and stir in the cooked pasta. Add more pasta water if needed and stir in parmesan.
Creamy Pasta with a Kick
Rainy day, busy work day, just don't feel like cooking day...This pasta is the perfect dish for you. It's quick, easy, warm, comforting and will bring you out of your slump with its spicy kick.Enjoy it with breaded or grilled chicken, grilled shrimp or just by itself!
Ingredients2 C pasta of choice1 Tbsp olive oil (or chili oil for extra heat)5 gloves garlic, minced1 tsp red chili flakes1/4 yellow onion, diced1 tsp onion powder1 tsp oregano1/2 tsp Italian seasoning1 Tbsp white wine1/2 C heavy cream2 Tbsp cream cheese1/4 C pasta waterParmesan cheeseSalt and pepper to taste
Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.In a large pan over medium heat, add the oil. Stir in the garlic, chili flakes, onion, onion powder, oregano and Italian seasoning. Cook until onions begin to soften.Add the white wine and let it cook down for about 3 minutes.Stir in the heavy cream, cream cheese and pasta water. Stir and continue cooking until the cream cheese has melted.Add parmesan cheese and salt/pepper to taste. Stir in the cooked pasta. Add more pasta water for a creamier consistency.
Rainy day, busy work day, just don't feel like cooking day...This pasta is the perfect dish for you. It's quick, easy, warm, comforting and will bring you out of your slump with its spicy kick.
Enjoy it with breaded or grilled chicken, grilled shrimp or just by itself!
Ingredients
2 C pasta of choice
1 Tbsp olive oil (or chili oil for extra heat)
5 gloves garlic, minced
1 tsp red chili flakes
1/4 yellow onion, diced
1 tsp onion powder
1 tsp oregano
1/2 tsp Italian seasoning
1 Tbsp white wine
1/2 C heavy cream
2 Tbsp cream cheese
1/4 C pasta water
Parmesan cheese
Salt and pepper to taste
Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.
In a large pan over medium heat, add the oil. Stir in the garlic, chili flakes, onion, onion powder, oregano and Italian seasoning. Cook until onions begin to soften.
Add the white wine and let it cook down for about 3 minutes.
Stir in the heavy cream, cream cheese and pasta water. Stir and continue cooking until the cream cheese has melted.
Add parmesan cheese and salt/pepper to taste.
Stir in the cooked pasta. Add more pasta water for a creamier consistency.
Taco Pasta
This creamy, spicy, taco pasta is great for any day. Super simple to put together and full of flavors. Add your favorite taco toppings like sour cream, lettuce, salsa, hot sauce, avocado, etc.!
Ingredients2 C rotini pasta, cooked al dente1/2 C reserved pasta water1 tsp oil1/4 yellow onion, diced1/2 Tbsp garlic, minced1/2 lb. ground beef2 Tbsp taco seasoning1/2 can petite diced tomatoes2 Tbsp heavy cream1/2 C chicken broth1 jalapeno, seeded and diced3/4 C shredded cheeseCilantro for garnish
In a large pan over medium high heat, add the oil. When hot add the onion and cook until softened. Add the garlic and cook for another minute.Add the ground beef and cook until no longer pink.Stir in the taco seasoning and jalapeno, and cook for a few minutes to incorporate the flavors.Add the chicken broth and heavy cream. Stir in the cheese.If sauce is too thick, add more chicken broth or pasta water.Stir the pasta into the sauce until fully coated. Garnish with cilantro and serve.
This creamy, spicy, taco pasta is great for any day. Super simple to put together and full of flavors.
Add your favorite taco toppings like sour cream, lettuce, salsa, hot sauce, avocado, etc.!
Ingredients
2 C rotini pasta, cooked al dente
1/2 C reserved pasta water
1 tsp oil
1/4 yellow onion, diced
1/2 Tbsp garlic, minced
1/2 lb. ground beef
2 Tbsp taco seasoning
1/2 can petite diced tomatoes
2 Tbsp heavy cream
1/2 C chicken broth
1 jalapeno, seeded and diced
3/4 C shredded cheese
Cilantro for garnish
In a large pan over medium high heat, add the oil. When hot add the onion and cook until softened. Add the garlic and cook for another minute.
Add the ground beef and cook until no longer pink.
Stir in the taco seasoning and jalapeno, and cook for a few minutes to incorporate the flavors.
Add the chicken broth and heavy cream. Stir in the cheese.
If sauce is too thick, add more chicken broth or pasta water.
Stir the pasta into the sauce until fully coated. Garnish with cilantro and serve.
Creamy Corn Herbed Orzo
With the temperature getting hotter, I wanted to make a simple pasta dish. I came across a dish where someone had used laughing cow cheese wedges as the pasta sauce. I ran to the store to get all the ingredients, but saw the Boursin cheese and came up with a better idea!
Ingredients1 cup orzo pasta1 Tbsp butter1 C corn (fresh off the cobb, canned or frozen)3/4 block of Boursin garlic & fine herbs1/4 C parmesan cheese5 leaves fresh basil, sliced thinSalt and pepper to taste
In a small pot, heat water until boiling. Add the orzo and cook 9 minutes. (Reserve some pasta water)In a skillet over medium high heat, melt the butter and add the corn. Cook until just slightly golden. Remove from heat.Add the cooked orzo to the pan of corn.Stir in the Boursin cheese with a little bit of pasta water and combine. Add more pasta water until you reach your desired consistency.Add in the parmesan, basil, salt and pepper. Stir until creamy and smooth.
With the temperature getting hotter, I wanted to make a simple pasta dish. I came across a dish where someone had used laughing cow cheese wedges as the pasta sauce. I ran to the store to get all the ingredients, but saw the Boursin cheese and came up with a better idea!
Ingredients
1 cup orzo pasta
1 Tbsp butter
1 C corn (fresh off the cobb, canned or frozen)
3/4 block of Boursin garlic & fine herbs
1/4 C parmesan cheese
5 leaves fresh basil, sliced thin
Salt and pepper to taste
In a small pot, heat water until boiling. Add the orzo and cook 9 minutes. (Reserve some pasta water)
In a skillet over medium high heat, melt the butter and add the corn. Cook until just slightly golden. Remove from heat.
Add the cooked orzo to the pan of corn.
Stir in the Boursin cheese with a little bit of pasta water and combine. Add more pasta water until you reach your desired consistency.
Add in the parmesan, basil, salt and pepper. Stir until creamy and smooth.
Beef Stroganoff
Beef Stroganoff is probably my favorite pasta dish. It is simple, hearty and delicious. You can also serve this over rice instead of egg noodles.
Ingredients1 lb egg noodles, cooked al dente1/2 lb chuck roast, cubed1 Tbsp oil1/2 yellow onion, diced1 Tbsp minced garlicWater1 lb mushrooms, diced1 tsp crushed red pepper flakes1 Tbsp kitchen bouquet1/2 C sour cream1 can cream of mushroom soupsalt and pepper to taste
In a large pan over medium high heat, add the oil. When hot add the cubed meat and onion. Cook until meat is browned and onions are soft. Add in the garlic and red pepper flakes and cook for another minute.Cover the meat with water and simmer until water is almost gone. Cover with water and continue simmering again. Repeat this process another two times until your meat is tender.When water is almost completely gone, add the mushrooms and cook until they begin to soften. Cover with water again and cook until 1/3 of the water is left. Stir in the salt, pepper, sour cream, cream of mushroom soup and kitchen bouquet. Let simmer for a few minutes. Stir in the cooked pasta or serve over steamed rice.
Beef Stroganoff is probably my favorite pasta dish. It is simple, hearty and delicious. You can also serve this over rice instead of egg noodles.
Ingredients
1 lb egg noodles, cooked al dente
1/2 lb chuck roast, cubed
1 Tbsp oil
1/2 yellow onion, diced
1 Tbsp minced garlic
Water
1 lb mushrooms, diced
1 tsp crushed red pepper flakes
1 Tbsp kitchen bouquet
1/2 C sour cream
1 can cream of mushroom soup
salt and pepper to taste
In a large pan over medium high heat, add the oil. When hot add the cubed meat and onion. Cook until meat is browned and onions are soft. Add in the garlic and red pepper flakes and cook for another minute.
Cover the meat with water and simmer until water is almost gone. Cover with water and continue simmering again. Repeat this process another two times until your meat is tender.
When water is almost completely gone, add the mushrooms and cook until they begin to soften. Cover with water again and cook until 1/3 of the water is left. Stir in the salt, pepper, sour cream, cream of mushroom soup and kitchen bouquet. Let simmer for a few minutes.
Stir in the cooked pasta or serve over steamed rice.
Shrimp Scampi
A super easy and flavorful pasta. This meal is great with noodles or zoodles. Such a light refreshing pasta dish!
Ingredients1/2 lb. thin spaghetti1 Tbsp olive oil1/2 yellow onion, diced2 cloves garlic, minced1 lb shrimp, deveined and cleaned3/4 C chicken broth3 Tbsp butter1/4 C lemon juice1/2 tsp salt1/2 tsp pepper1/2 tsp red pepper flakes (optional)1 tsp parsley3 Tbsp parmesan cheese
In a pot of salted water, cook pasta until al dente.In a medium pan, heat the oil and add the onion and garlic. Cook until soft.To the pan, add the chicken broth, lemon juice, better, salt, pepper and red pepper flakes. Simmer until sauce begins to reduce.Add the shrimp and continue to simmer until shrimp are cooked through. Stir in the parsley and parmesan cheese.Add the cooked pasta to the pan and stir to combine. Add pasta water until you've reached your desired consistency.
A super easy and flavorful pasta. This meal is great with noodles or zoodles. Such a light refreshing pasta dish!
Ingredients
1/2 lb. thin spaghetti
1 Tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 lb shrimp, deveined and cleaned
3/4 C chicken broth
3 Tbsp butter
1/4 C lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
1 tsp parsley
3 Tbsp parmesan cheese
In a pot of salted water, cook pasta until al dente.
In a medium pan, heat the oil and add the onion and garlic. Cook until soft.
To the pan, add the chicken broth, lemon juice, better, salt, pepper and red pepper flakes. Simmer until sauce begins to reduce.
Add the shrimp and continue to simmer until shrimp are cooked through. Stir in the parsley and parmesan cheese.
Add the cooked pasta to the pan and stir to combine. Add pasta water until you've reached your desired consistency.
Simple Dirty Rice
We were recently out of town and decided to stop and pick up some sausages from a popular butcher. I wanted to make a quick weeknight dinner and decided to use some of the sausage and make my take on dirty rice, which is a dish my roommate used to make. I was able to use everything I already had in my pantry and fridge, which made this dish super quick and simple to put together. And not to mention, delicious!
Ingredients1C rice2 1/2 C chicken broth, divided1 Tbsp butter1/2 lb. sausage of your choice1 clove garlic, minced1/2 onion, chopped1 bell pepper, chopped1 zucchini, chopped1/2 tsp Cajun seasoning1/8 tsp cayenne pepperParsley, salt and pepper
In a small pot, add your rice and 2 C chicken broth. Bring to a boil, cover and turn heat to low. Let cook for 20 minutes. Then turn off heat and let sit for 10 minutes.In a large pan, cook the sausage until browned. Remove and set aside.In the same pan, melt the butter and add the garlic, onion, bell pepper and zucchini. Cook for 5 minutes on medium-low heat. Stir in the sausage, Cajun seasoning, cayenne, parsley, salt and pepper.Once veggies are softened, stir in the cooked rice and serve.
We were recently out of town and decided to stop and pick up some sausages from a popular butcher. I wanted to make a quick weeknight dinner and decided to use some of the sausage and make my take on dirty rice, which is a dish my roommate used to make. I was able to use everything I already had in my pantry and fridge, which made this dish super quick and simple to put together. And not to mention, delicious!
Ingredients
1C rice
2 1/2 C chicken broth, divided
1 Tbsp butter
1/2 lb. sausage of your choice
1 clove garlic, minced
1/2 onion, chopped
1 bell pepper, chopped
1 zucchini, chopped
1/2 tsp Cajun seasoning
1/8 tsp cayenne pepper
Parsley, salt and pepper
In a small pot, add your rice and 2 C chicken broth. Bring to a boil, cover and turn heat to low. Let cook for 20 minutes. Then turn off heat and let sit for 10 minutes.
In a large pan, cook the sausage until browned. Remove and set aside.
In the same pan, melt the butter and add the garlic, onion, bell pepper and zucchini. Cook for 5 minutes on medium-low heat. Stir in the sausage, Cajun seasoning, cayenne, parsley, salt and pepper.
Once veggies are softened, stir in the cooked rice and serve.
Zucchini Orzo
The garden is overflowing with zucchinis and I have been craving some kind of pasta. I have had orzo in the pantry and decided to try and make some kind of zucchini side dish with it. This is the perfect side to pair with some grilled chicken. Perfect to enjoy on a summer evening outside with your favorite wine.
Ingredients3 zucchini, thinly sliced2 Tbsp olive oil1 C orzo1 tsp crushed red pepper flakes1 garlic clove, minced2 1/2 C chicken broth1 Tbsp unsalted butter
In a pan over medium high heat, add the olive oil and zucchini. Let the zucchini sit for about a minute and then give them a stir. Continue this process for about 10 minutes, until the zucchini are softened, browned and are almost falling apart.Add the orzo, crushed red pepper flakes and garlic. Stir and toast the orzo for about 2 minutes.Add the chicken broth and bring to a simmer. Reduce heat to medium low and continue cooking for about 10 minutes. Stirring occasionally. The orzo should begin cooking in the broth.After 10 minutes, the broth should be almost completely absorbed.Season with salt and pepper and add the butter. Stir until creamy and ready to serve.
The garden is overflowing with zucchinis and I have been craving some kind of pasta. I have had orzo in the pantry and decided to try and make some kind of zucchini side dish with it. This is the perfect side to pair with some grilled chicken. Perfect to enjoy on a summer evening outside with your favorite wine.
Ingredients
3 zucchini, thinly sliced
2 Tbsp olive oil
1 C orzo
1 tsp crushed red pepper flakes
1 garlic clove, minced
2 1/2 C chicken broth
1 Tbsp unsalted butter
In a pan over medium high heat, add the olive oil and zucchini. Let the zucchini sit for about a minute and then give them a stir. Continue this process for about 10 minutes, until the zucchini are softened, browned and are almost falling apart.
Add the orzo, crushed red pepper flakes and garlic. Stir and toast the orzo for about 2 minutes.
Add the chicken broth and bring to a simmer. Reduce heat to medium low and continue cooking for about 10 minutes. Stirring occasionally. The orzo should begin cooking in the broth.
After 10 minutes, the broth should be almost completely absorbed.
Season with salt and pepper and add the butter. Stir until creamy and ready to serve.
Mexican Street Corn Pasta Salad
The perfect summer side dish for grilled chicken, tacos, burgers, you name it! It tastes just like Mexican Street Corn!Top with crushed Flaming Hot Cheetos for a spicy crunchy kick!
Ingredients16 oz rotini pasta1 Tbsp olive oil2-15oz cans corn, drained1 C Cotija cheese1/3 C chopped cilantro1/2 C Greek yogurt1/2 C sour cream1/2 C mayonnaise1/2 tsp garlic powder3 Tbsp lime juice2 tsp lime zest1 tsp chili powderSalt and pepper to taste
Cook pasta according to package directions until al dente. Drain and place in a large bowl. Toss with olive oil and place in refrigerator to chill.In a bowl, combine the yogurt, sour cream, mayonnaise, lime zest, juice, garlic powder and chili powder.Remove pasta from refrigerator and add the corn, Cotija and cilantro. Stir to combine.Pour 3/4 of the dressing mixture over the pasta and toss until everything is well coated.When ready to serve, drizzle remaining dressing over the top.*This is best served right away, as the pasta soaks up the dressing. You can always make more dressing to add to the pasta when ready to serve.
The perfect summer side dish for grilled chicken, tacos, burgers, you name it! It tastes just like Mexican Street Corn!
Top with crushed Flaming Hot Cheetos for a spicy crunchy kick!
Ingredients
16 oz rotini pasta
1 Tbsp olive oil
2-15oz cans corn, drained
1 C Cotija cheese
1/3 C chopped cilantro
1/2 C Greek yogurt
1/2 C sour cream
1/2 C mayonnaise
1/2 tsp garlic powder
3 Tbsp lime juice
2 tsp lime zest
1 tsp chili powder
Salt and pepper to taste
Cook pasta according to package directions until al dente. Drain and place in a large bowl. Toss with olive oil and place in refrigerator to chill.
In a bowl, combine the yogurt, sour cream, mayonnaise, lime zest, juice, garlic powder and chili powder.
Remove pasta from refrigerator and add the corn, Cotija and cilantro. Stir to combine.
Pour 3/4 of the dressing mixture over the pasta and toss until everything is well coated.
When ready to serve, drizzle remaining dressing over the top.
*This is best served right away, as the pasta soaks up the dressing. You can always make more dressing to add to the pasta when ready to serve.
Creamy Sausage Gnocchi
Gnocchi are one of my favorite types of pasta and I love spending time with my mom making them. I came across this Creamy Sausage recipe and it sounded perfect for gnocchi. I adjusted the recipe a bit and it turned out better than expected! You could also substitute the gnocchi with linguine, penne, rigatoni, etc.
Ingredients1 tsp olive oil1 lb ground sausage1/2 large onion, diced1 1/2 tsp minced garlic1/2 tsp red pepper flakes1 tsp salt1 tsp pepper2 tsp Italian seasoning1 tsp garlic powder1-15oz can petite diced tomatoes3/4 C heavy cream1-16oz package gnocchi2-3 C spinach chopped1 C shredded mozzarella cheese
In a pan over medium-high heat add the oil, sausage & onion. Begin to cook, breaking up the meat.When the sausage is about halfway cooked, add the garlic and all seasonings. Continue cooking until the sausage is cooked through and beginning to brown.Add in the tomatoes, cream, gnocchi and spinach. Stir to get everything combined. Press down the gnocchi so they are mostly covered in the sauce.Bring to a light simmer and continue cooking for about 5 minutes. The sauce should begin to reduce.Once the sauce has thickened and the gnocchi are tender, stir in the mozzarella and serve!
Gnocchi are one of my favorite types of pasta and I love spending time with my mom making them. I came across this Creamy Sausage recipe and it sounded perfect for gnocchi. I adjusted the recipe a bit and it turned out better than expected! You could also substitute the gnocchi with linguine, penne, rigatoni, etc.
Ingredients
1 tsp olive oil
1 lb ground sausage
1/2 large onion, diced
1 1/2 tsp minced garlic
1/2 tsp red pepper flakes
1 tsp salt
1 tsp pepper
2 tsp Italian seasoning
1 tsp garlic powder
1-15oz can petite diced tomatoes
3/4 C heavy cream
1-16oz package gnocchi
2-3 C spinach chopped
1 C shredded mozzarella cheese
In a pan over medium-high heat add the oil, sausage & onion. Begin to cook, breaking up the meat.
When the sausage is about halfway cooked, add the garlic and all seasonings. Continue cooking until the sausage is cooked through and beginning to brown.
Add in the tomatoes, cream, gnocchi and spinach. Stir to get everything combined. Press down the gnocchi so they are mostly covered in the sauce.
Bring to a light simmer and continue cooking for about 5 minutes. The sauce should begin to reduce.
Once the sauce has thickened and the gnocchi are tender, stir in the mozzarella and serve!
Mushroom Shrimp Pasta
This is the first dish that I have sat down, prior to cooking, and wrote out a recipe. It was a proud moment, especially because it turned out so good! You can definitely substitute the shrimp for chicken or another protein.
Ingredients2 tsp olive oil8 oz shrimp, cubed1 tsp crushed red pepper1/2 C diced red onion1 Tbsp minced garlic2 C sliced mushrooms1/4 C pesto1/2 C chicken broth8 oz rotini pasta, cooked3 Tbsp parmesan cheeseSalt and pepper to taste
Heat 1 tsp oil in a pan over medium-high heat.Add shrimp and red pepper flakes. Cook shrimp until slightly pink. Remove and set aside.Add 1 tsp oil to pan and add onion. Cook until translucent and soft. Add garlic and cook for another 30 seconds, until fragrant.Add mushrooms and cook until soft and liquid has evaporated.Add pesto and chicken broth. Stir and bring to a simmer.Continue cooking until liquid has reduced slightly.Add the shrimp and cooked pasta. Toss to combine. Add the parmesan cheese and salt and pepper to taste.
This is the first dish that I have sat down, prior to cooking, and wrote out a recipe. It was a proud moment, especially because it turned out so good! You can definitely substitute the shrimp for chicken or another protein.
Ingredients
2 tsp olive oil
8 oz shrimp, cubed
1 tsp crushed red pepper
1/2 C diced red onion
1 Tbsp minced garlic
2 C sliced mushrooms
1/4 C pesto
1/2 C chicken broth
8 oz rotini pasta, cooked
3 Tbsp parmesan cheese
Salt and pepper to taste
Heat 1 tsp oil in a pan over medium-high heat.
Add shrimp and red pepper flakes. Cook shrimp until slightly pink. Remove and set aside.
Add 1 tsp oil to pan and add onion. Cook until translucent and soft. Add garlic and cook for another 30 seconds, until fragrant.
Add mushrooms and cook until soft and liquid has evaporated.
Add pesto and chicken broth. Stir and bring to a simmer.
Continue cooking until liquid has reduced slightly.
Add the shrimp and cooked pasta. Toss to combine. Add the parmesan cheese and salt and pepper to taste.
Fluffy Rice Pilaf (my version of rice a roni)
Growing up (and to this day) Rice a Roni has always been a side dish for chicken meals. I have had a leftover box of orzo pasta in my cupboard for a while now and decided to try my own version of Rice a Roni and it was as simple as the box version. I will definitely be making my own from now on. You can add whatever seasonings, veggies and even cooked meats to this.
Ingredients1 Tbsp butter1/2 Tbsp oil1/4 C onion, chopped1/2 C uncooked orzo pasta1/2 C uncooked short grain rice3 Tbsp slivered almonds2 cloves garlic, minced2 C chicken broth1 small bay leaf1/2 tsp chicken bouillon1/2 tsp dried parsley1/4 tsp dried oregano1/8 tsp dried thyme1/4 tsp red pepper flakessalt and pepper to taste
In a pan over medium heat, melt the butter.Add the orzo and onions and cook, stirring frequently, for 3 minutes.Add the rice and slivered almonds and continue to cook for about 5 minutes, until orzo/rice is becoming golden brown.Add the garlic and stir for another minute.Add the chicken broth, bay leaf and all seasonings. Stir to combine and bring to a simmer.Once simmering, cover the pan and reduce the heat to low. Cook for 10 minutes.Remove the lid and stir to combine. Cover pan and continue cooking until all liquid is absorbed.Remove lid, fluff with a fork and serve.
**For veggies: Once you have been cooking your rice for 10 minutes, when you remove the lid for the first time, add your veggies at this time. Stir in, cover with lid and let sit for at least 10 more minutes.
**For meats: make sure your meats are cooked prior to adding to your rice dish (i.e. ground turkey, shredded chicken, ground pork, etc.) After you add your chicken broth/seasonings and stir, go ahead and add your meat to the pan. Give it a light stir, bring to a simmer, cover and continue cooking per instructions.
Growing up (and to this day) Rice a Roni has always been a side dish for chicken meals. I have had a leftover box of orzo pasta in my cupboard for a while now and decided to try my own version of Rice a Roni and it was as simple as the box version. I will definitely be making my own from now on. You can add whatever seasonings, veggies and even cooked meats to this.
1 Tbsp butter
1/2 Tbsp oil
1/4 C onion, chopped
1/2 C uncooked orzo pasta
1/2 C uncooked short grain rice
3 Tbsp slivered almonds
2 cloves garlic, minced
2 C chicken broth
1 small bay leaf
1/2 tsp chicken bouillon
1/2 tsp dried parsley
1/4 tsp dried oregano
1/8 tsp dried thyme
1/4 tsp red pepper flakes
salt and pepper to taste
In a pan over medium heat, melt the butter.
Add the orzo and onions and cook, stirring frequently, for 3 minutes.
Add the rice and slivered almonds and continue to cook for about 5 minutes, until orzo/rice is becoming golden brown.
Add the garlic and stir for another minute.
Add the chicken broth, bay leaf and all seasonings. Stir to combine and bring to a simmer.
Once simmering, cover the pan and reduce the heat to low. Cook for 10 minutes.
Remove the lid and stir to combine. Cover pan and continue cooking until all liquid is absorbed.
Remove lid, fluff with a fork and serve.
**For veggies: Once you have been cooking your rice for 10 minutes, when you remove the lid for the first time, add your veggies at this time. Stir in, cover with lid and let sit for at least 10 more minutes.
**For meats: make sure your meats are cooked prior to adding to your rice dish (i.e. ground turkey, shredded chicken, ground pork, etc.) After you add your chicken broth/seasonings and stir, go ahead and add your meat to the pan. Give it a light stir, bring to a simmer, cover and continue cooking per instructions.
Spaghetti Meatballs
Every now and then meatballs are requested with spaghetti. I typically throw things together but I finally wrote down my recipe to share!
Ingredients1/2 lb. ground beef1 egg3 Tbsp minced onion1/2 Tbsp minced garlic1/4 tsp red pepper flakes1 tsp parsley3 Tbsp parmesan1/3 C plain breadcrumbs2 Tbsp milk1/2 tsp Worcestershire sauce
In a bowl, combine all ingredients. Using a spoon or your hand, gently mix until everything is evenly combined.Form into golf ball size meatballs.In a pan over medium high heat, drizzle 1 Tbsp olive oil and heat.Add your meatballs to the pan and cook until browned. Flip and continue cooking until all sides are browned.Pour in your favorite spaghetti sauce and lower heat to medium low.Let simmer for 20 minutes, stirring occasionally.Serve over cooked pasta.
Every now and then meatballs are requested with spaghetti. I typically throw things together but I finally wrote down my recipe to share!
Ingredients
1/2 lb. ground beef
1 egg
3 Tbsp minced onion
1/2 Tbsp minced garlic
1/4 tsp red pepper flakes
1 tsp parsley
3 Tbsp parmesan
1/3 C plain breadcrumbs
2 Tbsp milk
1/2 tsp Worcestershire sauce
In a bowl, combine all ingredients. Using a spoon or your hand, gently mix until everything is evenly combined.
Form into golf ball size meatballs.
In a pan over medium high heat, drizzle 1 Tbsp olive oil and heat.
Add your meatballs to the pan and cook until browned. Flip and continue cooking until all sides are browned.
Pour in your favorite spaghetti sauce and lower heat to medium low.
Let simmer for 20 minutes, stirring occasionally.
Serve over cooked pasta.
Mongolian Stir Fry
Going on cruises, my brother and I would always go to the Mongolian bar. It was our favorite food bar on the ship. I cam across this recipe and added a few ingredients to bring out the flavor and man...it feels like I am back on that ship again! This dish has a nice spicy flavor, but it can always be omitted. Enjoy with your favorite protein and different veggies.
Ingredients
8 oz spaghetti noodles, cooked al dente
1 Tbsp olive oil
8 oz protein (chicken, steak, shrimp)
3 garlic cloves, minced
1/2 onion, diced
2 C broccoli florets
1/2 C shredded carrots
1/2 C diced mushrooms
1/4 C brown sugar
1/4 C reduced-sodium soy sauce
2 Tbsp hoisen sauce
2 tsp sesame oil
1/4 tsp ground or minced ginger
1/4 tsp red pepper flakes
1/4 tsp pepper
Add the oil to a skillet over medium high heat. Once hot, add your protein (**if you are using shrimp, see below). Cook meat until no longer pink.
Add the garlic, onion, carrots, broccoli and mushrooms. Lower heat to medium and continue cooking until broccoli has softened.
In a bowl, whisk together the brown sugar, soy sauce, hoisen sauce, sesame oil, ginger, pepper flakes and pepper.
Add your cooked spaghetti to the skillet and pour sauce into pan. Toss to combine and top with optional sesame seeds.
**If using shrimp, add them to the skillet with your vegetables and continue cooking until slightly pink.
Going on cruises, my brother and I would always go to the Mongolian bar. It was our favorite food bar on the ship. I cam across this recipe and added a few ingredients to bring out the flavor and man...it feels like I am back on that ship again! This dish has a nice spicy flavor, but it can always be omitted. Enjoy with your favorite protein and different veggies.
Ingredients
8 oz spaghetti noodles, cooked al dente
1 Tbsp olive oil
8 oz protein (chicken, steak, shrimp)
3 garlic cloves, minced
1/2 onion, diced
2 C broccoli florets
1/2 C shredded carrots
1/2 C diced mushrooms
1/4 C brown sugar
1/4 C reduced-sodium soy sauce
2 Tbsp hoisen sauce
2 tsp sesame oil
1/4 tsp ground or minced ginger
1/4 tsp red pepper flakes
1/4 tsp pepper
Add the oil to a skillet over medium high heat. Once hot, add your protein (**if you are using shrimp, see below). Cook meat until no longer pink.
Add the garlic, onion, carrots, broccoli and mushrooms. Lower heat to medium and continue cooking until broccoli has softened.
In a bowl, whisk together the brown sugar, soy sauce, hoisen sauce, sesame oil, ginger, pepper flakes and pepper.
Add your cooked spaghetti to the skillet and pour sauce into pan. Toss to combine and top with optional sesame seeds.
**If using shrimp, add them to the skillet with your vegetables and continue cooking until slightly pink.
8 oz spaghetti noodles, cooked al dente
1 Tbsp olive oil
8 oz protein (chicken, steak, shrimp)
3 garlic cloves, minced
1/2 onion, diced
2 C broccoli florets
1/2 C shredded carrots
1/2 C diced mushrooms
1/4 C brown sugar
1/4 C reduced-sodium soy sauce
2 Tbsp hoisen sauce
2 tsp sesame oil
1/4 tsp ground or minced ginger
1/4 tsp red pepper flakes
1/4 tsp pepper
Add the oil to a skillet over medium high heat. Once hot, add your protein (**if you are using shrimp, see below). Cook meat until no longer pink.
Add the garlic, onion, carrots, broccoli and mushrooms. Lower heat to medium and continue cooking until broccoli has softened.
In a bowl, whisk together the brown sugar, soy sauce, hoisen sauce, sesame oil, ginger, pepper flakes and pepper.
Add your cooked spaghetti to the skillet and pour sauce into pan. Toss to combine and top with optional sesame seeds.
**If using shrimp, add them to the skillet with your vegetables and continue cooking until slightly pink.
Pasta Primavera
I remember learning how to make this delicious Pasta Primavera in Middle School during an after school program. This was when I found my love for cooking. We each had our own cooking station and someone watching over us as we made this meal. I have never changed anything about this recipe as it brings back great childhood memories when cooking/eating this. I hope you enjoy!
Ingredients
1 lb. pasta, cooked al dente
3 Tbsp olive oil
3 Tbsp butter
1 C broccoli, chopped
2 green bell peppers, chopped
½ C tomato paste
3 cloves garlic, minced
1 C zucchini, sliced thin
1 C onion, chopped
2 C tomato sauce
Salt and pepper
Heat oil in a pan over medium high heat. Add the garlic and cook for 1 minutes, until fragrant.
Add the butter, zucchini, broccoli, onions and bell pepper. Stir until butter is completely melted.
Lower heat to medium and using a spatula, stir frequently and look cook for 6 minutes.
The broccoli should be getting soft by now. Add the tomato sauce and paste. Mix well and add salt & pepper to taste. Lower heat to medium low and let simmer for about 5 minutes.
Add cooked pasta to pan and stir to coat. Add pasta water to the sauce until it is to your desired consistency.
I remember learning how to make this delicious Pasta Primavera in Middle School during an after school program. This was when I found my love for cooking. We each had our own cooking station and someone watching over us as we made this meal. I have never changed anything about this recipe as it brings back great childhood memories when cooking/eating this. I hope you enjoy!
Ingredients
1 lb. pasta, cooked al dente
3 Tbsp olive oil
3 Tbsp butter
1 C broccoli, chopped
2 green bell peppers, chopped
½ C tomato paste
3 cloves garlic, minced
1 C zucchini, sliced thin
1 C onion, chopped
2 C tomato sauce
Salt and pepper
Heat oil in a pan over medium high heat. Add the garlic and cook for 1 minutes, until fragrant.
Add the butter, zucchini, broccoli, onions and bell pepper. Stir until butter is completely melted.
Lower heat to medium and using a spatula, stir frequently and look cook for 6 minutes.
The broccoli should be getting soft by now. Add the tomato sauce and paste. Mix well and add salt & pepper to taste. Lower heat to medium low and let simmer for about 5 minutes.
Add cooked pasta to pan and stir to coat. Add pasta water to the sauce until it is to your desired consistency.
Cajun Chicken Pasta
This is a simple pasta dish that will sure make everyone happy. The Cajun chicken brings a nice spice and the creamy sauce with tomatoes lightens it up. I also love the lemon zest addition.
Ingredients
2 boneless, skinless chicken breasts, diced
1 Tbsp olive oil
1 Tbsp Cajun seasoning - **or use my recipe below
8 oz penne pasta
2 Tbsp butter
3 cloves garlic, minced
1/2 C heavy cream
1/2 C milk
1/2 tsp lemon zest
1/4 C grated Parmesan cheese
2 roma tomatoes, diced
2 Tbsp chopped or dried parsley
salt and pepper to taste
In a bowl add the chicken and sprinkle on the Cajun seasoning. Use your hands to gently massage the seasoning onto the chicken, making sure to fully coat them. Set aside.
Heat olive oil in a pan over medium high heat. Add the chicken and cook about 5 minutes on each side, until browned and cooked through. Set aside.
In the meantime, in a large pot of boiling water, cook the pasta until al dente.
In the pan the chicken was cooked in, add the butter and melt over medium heat. Add the garlic and stir. Cook until fragrant, about 2 minutes.
Whisk in the heavy cream, milk and lemon zest. Bring to a light simmer, stirring constantly, and add the Parmesan cheese. Season with salt and pepper.
Add the chicken to the pan and the cooked pasta. If sauce is too thick, add a little pasta water to thin it up.
Add the tomatoes and parsley. Stir until well combined. Serve!
**Cajun Seasoning
In a bowl combine 1/2 Tbsp paprika, 1 Tbsp kosher salt, 1 Tbsp garlic powder, 1/2 Tbsp black pepper, 1/2 Tbsp white pepper, 1/2 Tbsp onion powder, 1/2 Tbsp dried oregano, 1/2 Tbsp cayenne & 1/4 Tbsp dried thyme.
This is a simple pasta dish that will sure make everyone happy. The Cajun chicken brings a nice spice and the creamy sauce with tomatoes lightens it up. I also love the lemon zest addition.
Ingredients
2 boneless, skinless chicken breasts, diced
1 Tbsp olive oil
1 Tbsp Cajun seasoning - **or use my recipe below
8 oz penne pasta
2 Tbsp butter
3 cloves garlic, minced
1/2 C heavy cream
1/2 C milk
1/2 tsp lemon zest
1/4 C grated Parmesan cheese
2 roma tomatoes, diced
2 Tbsp chopped or dried parsley
salt and pepper to taste
In a bowl add the chicken and sprinkle on the Cajun seasoning. Use your hands to gently massage the seasoning onto the chicken, making sure to fully coat them. Set aside.
Heat olive oil in a pan over medium high heat. Add the chicken and cook about 5 minutes on each side, until browned and cooked through. Set aside.
In the meantime, in a large pot of boiling water, cook the pasta until al dente.
In the pan the chicken was cooked in, add the butter and melt over medium heat. Add the garlic and stir. Cook until fragrant, about 2 minutes.
Whisk in the heavy cream, milk and lemon zest. Bring to a light simmer, stirring constantly, and add the Parmesan cheese. Season with salt and pepper.
Add the chicken to the pan and the cooked pasta. If sauce is too thick, add a little pasta water to thin it up.
Add the tomatoes and parsley. Stir until well combined. Serve!
**Cajun Seasoning
In a bowl combine 1/2 Tbsp paprika, 1 Tbsp kosher salt, 1 Tbsp garlic powder, 1/2 Tbsp black pepper, 1/2 Tbsp white pepper, 1/2 Tbsp onion powder, 1/2 Tbsp dried oregano, 1/2 Tbsp cayenne & 1/4 Tbsp dried thyme.
Rigatoni in a Spicy Sausage Cream Sauce
This delicious pasta dish combines a bolognese with a nice spicy kick. You can increase or decrease the heat to your liking. Make it comfortable!
Ingredients
12 oz rigatoni
1 Tbsp olive oil
1 onion, chopped
1 lb. spicy Italian sausage
3 cloves garlic, minced
1 - 14.5 oz can diced tomatoes, undrained
1 - 8 oz can tomato sauce
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp pepper
1/2 C heavy cream
1/2 C Parmesan cheese, grated
Heat oil in pan and cook onion until it softens. Add sausage and break up into pieces as it cooks.
This delicious pasta dish combines a bolognese with a nice spicy kick. You can increase or decrease the heat to your liking. Make it comfortable!
12 oz rigatoni
1 Tbsp olive oil
1 onion, chopped
1 lb. spicy Italian sausage
3 cloves garlic, minced
1 - 14.5 oz can diced tomatoes, undrained
1 - 8 oz can tomato sauce
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp pepper
1/2 C heavy cream
1/2 C Parmesan cheese, grated
Heat oil in pan and cook onion until it softens. Add sausage and break up into pieces as it cooks.
When sausage is cooked through, add garlic and cook for another minute. Drain off any excess fat.
Add diced tomatoes, sauce, paste, basil, salt, red pepper flakes and pepper. Simmer until thickened, about 15 minutes.
Add cream and simmer another 5 minutes. Turn heat to low and stir in Parmesan cheese.
Pour sauce over pasta, stir and serve.
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