This dish is crazy easy and devoured by all.
1 box of penne
1 jar of marinara sauce
1 jar of a quality Alfredo sauce - I have found that all Alfredo sauce is not created equal. Skip the value brands and go for a good quality sauce. I like new the Newmans brand.
2 cups of mozzarella cheese-divided
Parmesan to top
Cook the pasta as directed on the box. In a large bowl mix marinara and alfredo, add the hot pasta and combine. Add 1.5 cups of cheese and stir it until the cheese is evenly distributed. Pour into a 9X13 baking dish and top with the remaining cheese and grated Parmesan. Bake at 350 until the cheese is melted and bubbly, maybe 20-30 minutes but I really don't know the exact. I just watch it.
Thursday, September 18, 2014
This dish is crazy easy and devoured by all.
2 quarts of canned tomatoes (diced or whole)
1 garlic clove
2 1/2 t. Knorr Caldo con sabor de Pollo (Chicken Flavor Bouillon) (this can be found in the mexican section of most grocery stores, Walmart and Costco) I am sure you can use chicken bouillon cubes as well.
1-2 quarts of milk
1/4 c. butter
1/4 c. flour
basil, oregano, pepper to taste
There is no exactness to this - you have to do it to taste, desired thickness, and desired amount - it can be easily halved. This amount easily serves 10 people.
Place tomatoes, garlic, onion, basil, oregano, and chicken bouillon in blender on high. Allow to run for a couple of minutes. Meanwhile, melt butter in heavy bottomed pan on med-high. Add flour and mix, making a nice roux. This may need more or less flour. You want a thick paste (almost too thick) consistency. While stirring, allow to cook for a few minutes, taking care not to burn. Place sieve over pan, and pour tomato mixture into roux, straining out all seeds. Quickly stir into roux, making sure to
Wednesday, April 2, 2014
Here are the recipes I told those doing the "challenge" that I would post for you... some of my favorites!
CHEWY GRANOLA BARS:
1 cup peanut butter, almond butter, sunflower seed butter, or your favorite nut butter
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup flaxseed (you can omit this and do 1 cup of coconut instead of 1/2)
1/4 cup mini chocolate chips, optional (if you're doing the challenge make sure you use a "challenge worthy" chocolate chip)
In a medium pot set over medium-low heat, melt together nut butter, honey, and coconut oil, stirring until smooth. Remove from stove and stir in oats, coconut and flaxseed. Pour mixture into a 9- by 13-inch baking dish. Spread into an even layer, sprinkle with mini chocolate chips, and firmly press down with the back of a spatula or clean hands. Refrigerate for 2 hours or until firm. Slice into squares or bars (I like to cut 3 rows of 6 bars each) and remove from pan. Store in refrigerator.
HONEY "CARAMEL" POPCORN
6 cups natural popcorn, popped
1/8 c coconut oil
1/8 c honey
1 tsp vanilla
1/4 tsp salt
Pop popcorn. Melt oil and honey together, then add vanilla and salt. Coat popcorn with mixture.
2 tsp soy sauce
1 Tbsp honey
1 Tbsp lime juice
1 tsp minced garlic
1/2 box wheat linguini
16 oz bag stir fry vegetables
1/4-1/2 cup chicken broth
Cooked cubed chicken (if desired)
Melt together peanut butter, milk, soy sauce, honey, lime juice, and garlic. Spray large pan and dump veggies in. Cover and cook on med-hi for 10-12 minutes, stirring occasionally. Meanwhile, cook linguini. Once veggies are tender, add prepared peanut sauce and then broth slowly (stop when you reach desired consistency of sauce). Add chicken, if desired. Turn heat to low and cook until warms through. Toss in linguini.
BLACK BEAN SALAD
2 tomatoes, diced
2 cucumbers, peeled and chopped
2 chopped avocados
1/2 red onion, chopped
1 can black beans, drained and rinsed
2 Tbsp chopped cilantro
juice of 1 lime
1 tsp cumin
salt and pepper to taste
Toss all together in a bowl and enjoy!
Posted by Jana at 10:46 AM
Sunday, March 23, 2014
- 5 cups cooked rice, warm or at room temperature (white, brown, wild rice or a combination!)
- 2 teaspoons salt
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can pinto beans, drained and rinsed
- 2 cups cooked, cubed chicken
- 1 (12-oz.) can corn, drained
- 4 green onions, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons packed brown sugar
- 2/3 cup canola oil
- 4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Combine all of the salad ingredients together in a large bowl.
- Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.
I think all my current favorite recipes include this beauty.
Tuesday, March 4, 2014
As mentioned this is a great go-to dish when making meals for someone. I often double it, or just freeze half so I have a meal for another day...Marianne made this for me after I had Raleigh, she was given the recipe by Natalie Paul. This is my version, I believe Natalie makes her own marinara so the original is a bit different.
PASTA AL FORNO