This tasted like something from a good restaurant. It can be made in the time it takes to boil water and cook the ravioli.
I found the Asiago cheese in the cheese case near the deli. It was the same price as Parmesan, which can be substituted if you can’t find it. The label states that Asiago has a “mild and nutty” flavor.
Oh, I’m detecting nuttiness.
Name that movie.
I’m pretty sure Remy and Gusteau would approve of this dish.
Oh, my merciful heavens! This was so very delicious.
Inspired by the grilled zucchini and a container of gorgonzola cheese, I quickly pulled this together for dinner one night. Five of us were home to eat and we all loved it. My oldest daughter worked late and came in after we had gone to bed. She scrounged in the fridge and found the leftovers. She said she ate some cold before she realized it was meant to be served hot, but it tasted good both ways.
I also used homemade seasoned salt in this dish. If you haven’t made any of it yet, please take a couple minutes to stir a batch together. Your taste buds will thank you.
5:30pm and I still didn’t know what I was going to make for dinner. I piled all the likely ingredients from my fridge on the counter – bell peppers, cherry tomatoes, onions, garlic and parsley. My first thought was an omelet, but when I went rummaging for eggs I found only 5. Not enough for my family.
Boneless chicken tenders and a box of couscous came to the rescue. Everyone in the family loved this, even the kids who aren’t crazy about veggies. In fact, my pickiest eater tried and liked the bell peppers.
One of my favorite kind of recipes to create is pasta dishes. Coincidentally, I also love to eat pasta. This sauce has both Parmesan and Provolone cheeses along with fire roasted tomatoes. Ever since I tried fire roasted tomatoes a few months ago, they’ve been a staple in my pantry. They pack a bit more flavor than plain diced tomatoes.
The sauce may sound like it’s hard to make, but it comes together in about 15 minutes. Here’s what you’ll need: [Read more…]
As you can tell from the picture, I didn’t use linguine for this recipe. I didn’t have any so I used vermicelli instead. I found the recipe on the Disboards Budget Board and altered it a little from the original. We all really liked it. It combines our favorites of chicken and pasta, but the flavors are a bit different, which was nice. There is a bit of spice and heat, but it wasn’t too much for the kids. The recipe makes a lot of pasta. If you have a smaller family, you might want to cut it in half. [Read more…]
It’s been a while since I made this. It was the result of a mini pantry challenge that I was doing to avoid going to the grocery. I pulled the ingredients out of the fridge and freezer and created this. I think I was out of garlic and that’s why I used Italian dressing in place of oil and garlic. I wasn’t sure that it would work, but it did. This post is going to be less of an actual recipe, and more of how to put your own make-shift meal together. [Read more…]
I was going for a copy cat version of Johnny Carino’s Bowtie Festival when I created this. Several months ago, I created Penne Gorgonzola, which came very close to the restaurant dish. This Bowtie Festival was excellent, but it was not exactly like the restaurant version. Something was missing, but we couldn’t quite place it. That said, I will make it again. How can you go wrong with pasta, parmesan and bacon? Wonderful stuff. [Read more…]
I had a hankering for pesto the other day. I don’t have a food processor and my attempt years ago to use a blender for pesto was a failure. But I figured that pesto was being made before electricity and modern gadgets, so it must be possible. Earlier in the summer I had searched online and found someone who had made pesto using a mezzaluna, a half-moon shaped knife.
So, armed with a sharp knife (no mezzaluna in my kitchen) and a few handfuls of fresh basil leaves from the garden, I proceeded to make this wonderful concoction known as pesto. You probably noticed that there are a few ingredients missing from that picture. I did use garlic, but it didn’t find it’s way into the photo. Unfortunately, I had no pine nuts or walnuts, and since it was 4:30 in the afternoon when I decided to start this experiment, I wasn’t going to run out to the store to buy any. What I found out is pine nuts are not essential – good, probably better with than without, but not essential.