At the wedding reception Roxanne created this Pesto sauce to go on noodles. Roxanne says she just whipped it up and didn't write anything down. Here are the ingredients; mix and measure till it all taste good. (the measurements are Vicki Green's guess) It was amazing! I've already bought the ingredients to try it this weekend!
Jar of Pesto bought at COSTCO
2 qts of cream bought at Costco
1/2 jar of sun dried tomatoes, drained (Costco)
Fresh Mushrooms, cleaned and chopped
2 lbs of Italian Sausage, browned and drained
Italian Seasoning added to taste.
In a big pot, put the jar of pesto, and the cooked sausage. add the fresh mushrooms and SD Tomatoes and simmer for about 30 minutes. add the cream and stir into mixture. bring back to low simmer. DO NOT BOIL. Serve over pasta. Ground Beef can be used instead of sausage.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
1/29/10
11/9/09
Italian Pasta Bake (Kraft)
simple is good, right? I love this recipe because it changes with different jar of sauce I use and my noodle choice. And the last time I made it I threw in some mushrooms that had no particular destination.
-1 lb ground beef (or sausage or turkey or just mushrooms)
-3 cups of Penne or rotini pasta, cooked, and drained (I used a mix of bow tie, penne and some left over wheat; just cleaning out the boxes).
-1 Jar spaghetti sauce
-3/4 Cup Grated Parmesan Cheese, divided
-1 pkg (8oz) Shredded Mozzarella Cheese
BROWN meat in a large skillet; drain. Stir in pasta, sauce and 1/2 cup parm cheese.
SPOON into a 13x9 baking dish. Top with mozzarella Cheese and remaining 1/4 cup parm cheese.
BAKE at 375 for 20 minutes.
6 servings
-1 lb ground beef (or sausage or turkey or just mushrooms)
-3 cups of Penne or rotini pasta, cooked, and drained (I used a mix of bow tie, penne and some left over wheat; just cleaning out the boxes).
-1 Jar spaghetti sauce
-3/4 Cup Grated Parmesan Cheese, divided
-1 pkg (8oz) Shredded Mozzarella Cheese
BROWN meat in a large skillet; drain. Stir in pasta, sauce and 1/2 cup parm cheese.
SPOON into a 13x9 baking dish. Top with mozzarella Cheese and remaining 1/4 cup parm cheese.
BAKE at 375 for 20 minutes.
6 servings
4/20/09
Chicken Licken'
This was the Chicken tomato- cream sauce that I brought to the RS birthday celebration. This recipe was tried one day because I was looking through a crock pot cock book and thought that it sounded interesting. I decided to give it a try, and it instantly became a favorite. I often times take it to potlucks, socials and serve it when the missionaries eat over. It feeds a lot and is so tasty, you might find yourself licken' the plate clean!
4-6 chicken breasts (I use boneless, skinless- the original recipe calls for thighs)
1 large onion chopped
2 cloves garlic, minced
1 Tbsp. Salt
1 & 1/3 Tbsp. Paprika
1 tsp. ground ginger
1 tsp. chili powder
2 (16 0z) cans cut up or diced tomatoes- I can never find this size, so I use the 14.5 0z size
1 can (4 oz) sliced mushrooms, drained
1- cup heavy cream
1 pkg of rigatoni (or any pasta)
add last two ingredients later.
makes 6-8 servings
(I doubled the recipe for the RS dinner)
Stir the ingredients in the crock pot except for the cream and pasta ( I usually add frozen chicken on the top, after I have stirred the other ingredients in)
Cook on High for 4-6 hours or low for 6-8 hours.
Boil noodles on the stove top and add cream to the crock pot at the end of cooking time.
( I have found that the mixture is still very runny, so I mix cornstarch and water together and stir it in at the end also. Last time I made it, for the RS dinner, I made two, one for the dinner and one for home. My family never turned off the crock pot and I found that the cream had thickened up nicely- try adding the cream in earlier to let it cook longer and thicken up.)
You can easily store a lot of the ingredients in your food storage.
This was the Chicken tomato- cream sauce that I brought to the RS birthday celebration. This recipe was tried one day because I was looking through a crock pot cock book and thought that it sounded interesting. I decided to give it a try, and it instantly became a favorite. I often times take it to potlucks, socials and serve it when the missionaries eat over. It feeds a lot and is so tasty, you might find yourself licken' the plate clean!
4-6 chicken breasts (I use boneless, skinless- the original recipe calls for thighs)
1 large onion chopped
2 cloves garlic, minced
1 Tbsp. Salt
1 & 1/3 Tbsp. Paprika
1 tsp. ground ginger
1 tsp. chili powder
2 (16 0z) cans cut up or diced tomatoes- I can never find this size, so I use the 14.5 0z size
1 can (4 oz) sliced mushrooms, drained
1- cup heavy cream
1 pkg of rigatoni (or any pasta)
add last two ingredients later.
makes 6-8 servings
(I doubled the recipe for the RS dinner)
Stir the ingredients in the crock pot except for the cream and pasta ( I usually add frozen chicken on the top, after I have stirred the other ingredients in)
Cook on High for 4-6 hours or low for 6-8 hours.
Boil noodles on the stove top and add cream to the crock pot at the end of cooking time.
( I have found that the mixture is still very runny, so I mix cornstarch and water together and stir it in at the end also. Last time I made it, for the RS dinner, I made two, one for the dinner and one for home. My family never turned off the crock pot and I found that the cream had thickened up nicely- try adding the cream in earlier to let it cook longer and thicken up.)
You can easily store a lot of the ingredients in your food storage.
9/30/08
Super Sloppy Joes
Ok, normally I'm not a fan of sloppy joes. But these are really good! I was sending this to my sister so I figured this could be my first post here too! No photos--sorry.
1 T. olive oil—once around the pan
1 ¼ lbs. ground beef—I use turkey
¼ cup brown sugar
2 ½ T. steak seasoning blend
1 medium onion, chopped
1 red pepper, chopped
1 T. red wine vinegar
1 T. Worcestershire sauce
2 cups tomato sauce
2 T. tomato paste
Buns & pickles
Warm oil, add meat. Sprinkle brown sugar and steak seasoning over meat. When meat is browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, cook for 1 minute than add rest of ingredients. Reduce heat to simmer and cook for another 5 minutes. Serve on warm or toasted buns.
1 T. olive oil—once around the pan
1 ¼ lbs. ground beef—I use turkey
¼ cup brown sugar
2 ½ T. steak seasoning blend
1 medium onion, chopped
1 red pepper, chopped
1 T. red wine vinegar
1 T. Worcestershire sauce
2 cups tomato sauce
2 T. tomato paste
Buns & pickles
Warm oil, add meat. Sprinkle brown sugar and steak seasoning over meat. When meat is browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, cook for 1 minute than add rest of ingredients. Reduce heat to simmer and cook for another 5 minutes. Serve on warm or toasted buns.
9/9/08
Black Bean Soup
Black Bean Soup 
Story:
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 25-30 minutes. Serve topped with sour cream. Garnish with cilantro. (Makes 4 servings)
Variations:
The original recipe card says to use Ortega Thick & Chunky Salsa... I use my favorite Garden Fresh brand from Costco OR the Wal-Mart brand of Black Bean & Corn salsa... another yummy one.
I put a big dab of sour cream in the middle of each bowl. The kids like it because it mellows out the flavor a little if it seems too spicy. I know the plain yogurt would be healthier, but, whatever. And I haven't yet bothered to garnish with cilantro, though that would be pretty.
My friend, Traci, taught me to add some shredded chicken. I especially like to add about a cup of the shredded "Cafe Rio Chicken" (another recipe from Traci--I use it in lots of different recipes).
Story: I discovered this recipe through one of those eat-well-during-pregnancy kinds of magazine/resources. Very Best Baby. The recipe card says to visit verybestbaby.com/recipes for more!
I know that Black Bean Soup doesn't sound (or even look!) very appealing. It's one of those foods though (kind of liked a baked potato) that doesn't really sound good, but once you start eating it, you remember how much you love it! I like this black bean soup... and I like that I've found a few ways to spruce it up a bit too.
Ingredients:
2 cans (16 ounces each) black beans, undrained
1 cup chicken broth
nonstick cooking spray
1 small onion, chopped
1 teaspoon bottle minced garlic
1 jar (16 ounces) salsa
4 teaspoons lime juice
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (optional)
1/3 cup sour cream or plain yogurt (optional)
fresh cilantro leaves (optional)
Directions:
Place 1 can of beans (with the liquid) and the broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Place 1 can of beans (with the liquid) and the broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 25-30 minutes. Serve topped with sour cream. Garnish with cilantro. (Makes 4 servings)
Variations:
The original recipe card says to use Ortega Thick & Chunky Salsa... I use my favorite Garden Fresh brand from Costco OR the Wal-Mart brand of Black Bean & Corn salsa... another yummy one.
I put a big dab of sour cream in the middle of each bowl. The kids like it because it mellows out the flavor a little if it seems too spicy. I know the plain yogurt would be healthier, but, whatever. And I haven't yet bothered to garnish with cilantro, though that would be pretty.
My friend, Traci, taught me to add some shredded chicken. I especially like to add about a cup of the shredded "Cafe Rio Chicken" (another recipe from Traci--I use it in lots of different recipes).
I've also added a can of corn before. Bulks it up a little and gives it a little more color and texture.
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