Ingredients 5 bacon slices, chopped 1 cup chopped onion 1 cup thinly sliced carrot 1/2 cup thinly sliced celery 1 tablespoon fresh thyme leaves 1 (8-oz.) package presliced cremini mushrooms 4 garlic cloves, minced 4 cups unsalted chicken stock 1 cup water 4 cups lightly […]
- Kosher salt
- 12 ounces fresh linguine
- 6 slices bacon, cut into 1/2-inch pieces
- 3 cups cherry or grape tomatoes
- 1 shallot, thinly sliced
- 2 large eggs
- 1/3 cup grated parmesan or pecorino romano cheese, plus more for topping
- 1 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1 cup fresh basil, torn
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
Yield: 4 servings
Ingredients 1 pound ground beef 1 teaspoon salt 1/8 teaspoon ground black pepper 1 green bell pepper, chopped 1 medium onion, chopped 1 package macaroni and cheese dinner, prepared with milk and margarine as package directs 1 can (14.5 to 16 ounces) tomatoes, diced, with liquid […]
Ingredients 1 cup mayonnaise 1/3 cup sugar 1/3 cup white vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1lb cored, cubed, and chopped cabbage Directions Whisk together first six ingredients until smooth. Add in cabbage, stir and refrigerate covered for 2 hours.
8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2″ bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes (This makes the meal very spicy!)
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded
Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!
Yields 6 servings
Ingredients 1 cup olive oil 1/4 cup soy sauce 2.5 table spoons lemon juice 3 cloves of garlic 3 tablespoons minced ginger root 1 teaspoon Dijon mustard 2 teaspoons honey 1 tablespoon vinegar black pepper to taste Directions In a small bowl, whisk together the […]
Ingredients 1 3/4 pound boneless, skinless chicken breasts 1 packet taco seasoning 1 packet ranch powder 14.5 ounce fire roasted diced tomatoes 12 crunchy taco shells 1 cup grated cheddar 1/4 cup diced cilantro 1/4 cup hot sauce or taco sauce Directions Place chicken, taco […]
2 cup chicken broth
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoon cornstarch
4 teaspoons water
2 egg, beaten
2 teaspoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg. Season with chives, salt and pepper before serving.
Ingredients 12 ounces thin fresh noodles, like lo mein or tagliarini 2 teaspoons toasted sesame oil 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices 1 tablespoon finely shredded ginger 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch 1 teaspoon plus 1 tablespoon soy sauce Salt ¼ teaspoon ground white pepper 2 tablespoons peanut […]