1 pound ground beef
1/4 cup breadcrumbs
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
3 tablespoons minced onion
2 teaspoons pepper
2 teaspoon salt
3 quarts chicken broth
1 bag frozen spinach, well drained
1 cup carrots, diced
1 cup celery, diced
1 cup small pasta
In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
Mix well with your hands.
Using a tablespoon, scoop out meatball mixture and form into balls.
In a large pot, bring the chicken broth to a boil.
Once boiling, add in the meatballs, spinach, carrots and celery.
Cook until the meatballs are done through.
Add in the pasta and cook according to package directions.
Adapted from: http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/
Posted in Dinner, Meat, Pasta, Soups, Vegetables |
Tagged Beef, Broth, Carrots, Celery, Cheese, Pasta, Spinach |
1 pound elbow macaroni or shells
4 tablespoons butter
1/4 cup flour
2 1/2 cups milk
2 teaspoons yellow mustard
1 pound cheese, shredded
Cook pasta in salted, boiling water until al dente then drain.
In a small bowl, beat the egg and set aside.
In a large pot, melt the butter.
Sprinkle in the flour and whisk to combine.
Cook the butter/flour mixture for a couple of minutes.
Add the milk and cook for 5 minutes or until thickened.
Add the mustard and whisk to combine.
Take about a cup of your sauce and add it to the bowl with the egg.
Whisk as you add as to not scramble the egg.
Transfer the sauce/egg mixture back into the pot.
Add your cheese and stir well.
Add in the drained pasta and stir to combine.
Pour into a buttered 9×13 pan and bake at 350 for 20-25 minutes.
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
1 cup cheddar cheese, shredded
1 cup swiss cheese, shredded
1 cup pepper jack cheese, shredded
1 medium onion, sliced thinly
8 ounces white mushrooms, sliced
1 pound bacon, finely chopped
1 teaspoon white pepper
1/2 teaspoon dry mustard
1 pound elbow macaroni, cooked al dente
Sauté the onions in a bit of butter or oil until they start to brown.
Add the mushrooms cooking until they soften then move into a separate bowl.
Heat the butter in a medium, deep skillet over medium heat.
When the butter melts add flour and whisk, cooking about three minutes or until the flour starts to brown.
Slowly add milk while continuing to whisk.
Gently bring milk to a bubble while stirring frequently and allow it to thicken a bit.
Stir in the cheese a handful at a time.
Season sauce with pepper and mustard.
Add the onions, mushrooms and bacon.
Add cooked pasta to sauce and coat completely.
Transfer to a greased baking dish and brown under a hot broiler.
10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
1 medium carrot, thinly sliced
1 1/2 cups sugar snap peas, halved crosswise
1 tablespoon margarine or butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
1 1/2 teaspoons dried oregano, crushed
2 teaspoons all-purpose flour
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 cup milk
1 8 ounce package cream cheese, cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped
2 tablespoons grated Parmesan cheese
Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
Meanwhile, heat margarine or butter in a 12-inch skillet.
Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
Remove from skillet.
Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
Add to skillet along with milk.
Cook and stir until thickened and bubbly; add cream cheese.
Cook and stir until cream cheese is smooth.
Remove from heat.
Stir in lemon juice.
Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
Toss to coat.
Turn into an ungreased 13x9x2-inch baking dish.
Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
Stir mixture and sprinkle with Parmesan cheese.
1 rotisserie chicken, shredded
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 can diced green chiles (4 oz)
1/2 teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10 oz, each)
2/3 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
1 box Penne pasta
Boil pasta according to package.
Heat olive oil in a deep skillet and cook onions for 3-5 minutes.
Add garlic and red pepper and cook for another 3-5 minutes.
3Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces.
Let sauce simmer for about 8-10 minutes.
Add cheese and stir until the cheese is melted and heated through.
Slowly add the sour cream, but do not bring to a boil.
Stir until sour cream is well mixed and heated through.
Drain pasta and add to the skillet with the cheese sauce; mix well.
6 slices of bacon cut into bite size pieces
2 chicken breasts, about 1 lb., cut into chunks
1 can (10 ¾ ounce) cream of chicken soup
1 can (10 ¾ ounce) cream of mushroom soup
½ cup milk
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
1, 10-12 package fresh cheese tortellini, uncooked
½ cup Monterey jack cheese, shredded
½ cup cheddar cheese, shredded
Preheat oven to 350 degrees.
Spray a 2.5 quart baking dish with cooking spray.
In a frying pan over medium high heat cook the bacon until crisp.
Remove from the pan and set aside.
Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through.
Remove from pan and set aside.
In a bowl, combine the two cans of cream soup, milk and spices, stir to combine.
Add in the chicken, tortellini and chicken, stir to combine.
Pour the mixture into the baking dish.
Sprinkle the bacon crumbles over the top and then do the same with the cheese.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes and it’s ready to serve.
1 tsp extra virgin olive oil
1/2 of an onion, chopped
13 oz smoked turkey sausage, sliced
2 cloves garlic, minced
2 1/4 cups chicken broth
10 oz can Ro-Tel tomatoes & green chiles
1/2 cup half and half
1/2 tsp salt
1/2 tsp black pepper
10-12 oz uncooked bowtie pasta
4 oz pepper jack cheese, shredded
2 medium green onions, diced
In a large skillet or sauté pan, add the olive oil and bring over medium heat.
Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender.
Add the garlic and stir cooking for another 30 seconds until fragrant.
Add the broth, Ro-Tel, half and half, salt, and pepper and mix together.
Add the uncooked pasta and stir together until the liquid covers the pasta.
Cover the skillet and bring the mixture to a boil.
Reduce the heat to medium-low and keep covered.
Simmer for 15 minutes or until the pasta is cooked.
Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven.
Remove the pan from the heat and mix in half of the shredded cheese.
Transfer the pasta into a baking dish.
Sprinkle the remaining shredded cheese over the top of the pasta.
Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown.
Remove from oven and sprinkle the green onions on top.
1 pound boneless, skinless chicken breast
Extra-virgin olive oil, for liberal drizzling
Salt and freshly ground black pepper
1 pound penne pasta
6 tablespoons butter
1 cup panko
2 large cloves garlic, finely chopped
1 tablespoon anchovy paste
3 rounded tablespoons all-purpose flour
1 cup chicken stock
1 tablespoon Worcestershire sauce
2 cups whole milk
1 1/2 cups freshly shredded Pecorino cheese
Heat grill pan over high heat.
Coat the chicken in extra-virgin olive oil and season with salt and pepper.
Grill about 12 minutes, turning occasionally, then set aside.
Bring water in saucepot to a boil for the pasta.
Salt the water, add pasta and undercook by 1 minute.
While the pasta cooks, melt 6 tablespoons butter in a separate saucepot.
Spoon out 1/2 and toss with the panko to moisten.
Combine the panko with 1/2 the grated Pecorino and reserve.
To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
Drain the pasta.
Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs.
2 tablespoons olive oil
1 onion, chopped
1/4 cup heavy cream
2 (28 ounce) cans crushed tomatoes
Salt and pepper to tastse
1 box lasagna noodles
1 package chicken cutlets
2 cups shredded mozerella cheese (or more if you like cheese)
2 tablespoons milk
1 cup breadcrumbs
Sauté the onion in olive oil in a large skillet until just starting to brown.
Add tomatoes, cream and salt and pepper to the pan.
Simmer about 15 minutes.
Cook the lasagna noodles as directed, drain and set aside.
Bread chicken cutlets in egg, then bread crumbs and fry in olive oil.
Set aside to cool.
Layer lasagna doing sauce, noodles, cheese, noodles, sauce, chicken, sauce, cheese, noodles, sauce, cheese.
Cover and bake at 375 for 15 minutes. Uncover and bake for an additional 25 minutes until browned and bubbly.