Recipes

[momtochloe]

Hello my Recipe Friends!  I don't want to jinx it but rumor has it Spring is on the way and looking out the back door right now I think that may be true, yay!  I know that we still will have a bit of Winter lingering on but this is a great time to share both your favorite Winter and Spring recipe.

Last month, our friend @Zhills  was kind enough to share her delicious Fettuccine with Cream Tomato Italian Sausage recipe (thank you!).  And as St. Patrick's Day is coming up, I don't think anyone would mind seeing a few ideas for those that celebrate that day::

Fettuccine with Creamy Tomato Italian Sausage 

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 shallots, chopped
• 2 large garlic cloves, chopped
• 1/2 pound sweet Italian sausage, casings removed
• 1/2 pound spicy or hot Italian sausage, casings removed
• 1 cup whipping cream
• 2 14.5-ounce cans diced tomatoes in juice
• 1 tablespoon dried sage
• 3/4 pound fettuccine
• 1/2 cup grated Parmesan cheese

Method

1. Heat water for pasta:

Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water). While the pasta water is heating, prepare the sauce in the next step.

Cook shallots and garlic:

Heat olive oil in a large sauté pan on medium heat. Add the shallots and garlic and cook, stirring frequently, until beginning to soften, about 3 minutes.

Add Italian sausage:

Break up the sweet and spicy Italian sausages as you add them to the pan. Toss with the shallots, increase the heat to medium high, and cook until no longer pink, about 5 minutes.

Stir in the cream:

and simmer for 5 minutes.

Stir in the tomatoes, their juices, and the sage:

Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.

Cook the pasta:

The pasta water should be boiling by now. After the sauce has simmered for about 5 minutes, add the pasta to boiling salted water and cook, uncovered at a rolling boil, until the pasta is al dente, cooked through but still a little firm to the bite.

Reserve 1/2 cup of the pasta water and drain the pasta.

Toss the pasta with the sauce:

and add a little of the reserved pasta water if dish seems dry.

Season with salt and pepper and sprinkle with cheese to serve.

Next ingredient: Rice

[walker]

Turkey Porcupines in Basil-Tomato Sauce

1 lb. Ground Turkey

1/2 cup uncooked regular RICE

1/4 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons oil

2 teaspoons sugar

1 teaspoon dried basil leaves

1 cup water

2 (8oz) cans tomato sauce

Combine turkey, RICE, onion, salt and pepper; mix well.  Shape into balls (about 12-16).  In skillet, lightly brown meatballs in oil, carefully turning to brown evenly.  Combine remaining ingredients; blend well.  Pour over meatballs; bring to a boil.  Reduce heat, cover and simmer 45 minutes, stirring occasionally.

NEXT INGREDIENT .... FLOUR

[walker]

No bakers here?  I'll be baking up this recipe today.....

Easy Banana Bread

1 cup sugar

1/2 teaspoon salt

1/2 cup butter, softened

3 ripe bananas

2 eggs, well beaten

2 cups FLOUR

1 teaspoon baking soda

chopped nuts, optional

Cream sugar, salt, and butter together.  Add bananas, eggs, FLOUR and baking soda.  Mix well.  Put into one greased loaf pan or 4 mini-loaf pans.  Bake at 350 ....45-60 minutes for loaf pan (until brown and done in middle); or 35-40 minutes for mini-loaf pans. 

NEXT INGREDIENT ..... SOUR CREAM 

[JeanLouiseFinch]

Chicken Bacon Brocoli Ranch Casserole 

1 lb.  It's size pieces of cooked chicken (I buy packaged rotisserie meat)

2 cups bite size pieces of broccoli 

1/2 cup bottle ranch dressing

1/2 cup SOUR CREAM

1 Tbsp. Dukes Mayo 

1 cup shredded cheddar cheese

1/4 cup cooked bacon crumbles

Preheat oven to 350

Grease an 8x8 baking dish 

While oven is heating up, steam broccoli until fork tender. Shock with cold water and easer aside to drain. 

in a large bowl, combine salad dressing, sour cream, mayo, bacon and 2/3-3/4 of the shredded cheese.   Add the broccoli, stir to combine.  Add the chicken, stir to combine. Turn the mixture into your baking dish and spread evenly.  Sprinkle reserved cheese over the top.  Bake about 20 mins. or so, to completely heat through.

Makes 4 servings.

Next Ingredient: GROUND BEEF 

[walker]

Quick and easy dinner...especially for kids.

S'ghetti Bake

1 lb. GROUND BEEF

1 (8 oz) package Mostaccioli Pasta, cooked

1 (26 oz) jar Spaghetti Sauce

1/2 cup grated Parmesan cheese

1 (8 oz) package shredded Mozzarella cheese

Brown GROUND BEEF in large skillet; drain.  Stir in pasta, spaghetti sauce and Parmesan cheese.  Pour into a 9x13" casserole dish.  Top with mozzarella.  Bake at 375 for 20 minutes.

NEXT INGREDIENT ..... TOMATOES, fresh or canned

[Zhills]

Pasta Pomodoro

Ingredients:

8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta  (your favorite)
Pecorino Romano cheese

Easy Cooking Instructions:

Before you start… Put water on to boil for pasta. 
Cut tomatoes in eighths; set aside.  Slice garlic thin.  Cut basil into strips.
Add olive oil, basil, and garlic to large skillet pan. 

Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later. 

Simmer for a minute or two.  Do not let the garlic brown. 
Add the tomatoes. 
Cover and cook 15 minutes or until tomatoes become a sauce. 
Add salt and pepper to taste.

Cook the pasta while tomatoes are cooking. 
When pasta is ready add directly to tomato sauce in pan. 
Mix and serve.  Garnish with fresh basil and cheese. 

Next ingredient:  canned tuna

[house_cat]

Mediterranean Style Tuna-Stuffed Peppers

	1/2 cup sprouted brown rice
	6 oz. canned tuna, drained
	1/2 cup chopped cucumbers, peeled and seeded
	1/2 cup grape tomatoes, halved
	2 Tbsp. black or green Greek olives, chopped
	2 Tbsp. parsley, minced
	1/2 cup hummus
	2 large sweet peppers

INSTRUCTIONS

1.	Add the water, rice, and salt to a medium saucepan, and bring it to a boil. Reduce the heat to medium-low, cover the pot, and let the rice simmer for 20-30 minutes, or until the water is absorbed and the rice is tender and fluffy.
2.	When the rice is cooked, transfer it to a mixing bowl and let it cool in the refrigerator for at least 30 minutes. You can also cook the rice the day before if desired.
3.	When the rice is cooled, add the tuna, cucumbers, tomatoes, olives, parsley, and hummus to the bowl of rice. Mix well to combine.
4.	Slice each pepper in half lengthwise, and remove the core and seeds.
5.	Stuff each half of the peppers with the rice and tuna filling. Serve immediately.

🌈 ☘️ ☘️ ☘️ ☘️ ☘️ ☘️ ☘️ ☘️ 💰

                        Next ingredient: cabbage

[JeanLouiseFinch]

Keto/Low Carb Creamed Cabbage 

1 head of CABBAGE, cleaned and cut up - shred or chop, your choice

1/2 stick butter

1/2 block cream cheese

1/2 cup heavy whipping cream

in your Dutch oven or very large, deep skillet, melt the butter.
Add the cabbage and cook until softened and tender, stirring off and on.

Reduce heat 

Add cream cheese and heavy cream. Stir to melt the cream cheese.  Continue stirring to coat the cabbage.  

Add a little salt and pepper, and stir through.

Next Ingredient: Jarred Pasta Sauce

[walker]

Easy Stuffed Shells

36 uncooked jumbo pasta shells

1 jar (24 oz) SPAGHETTI SAUCE

36 frozen fully cooked Italian meatballs, thawed 

2 cups shredded mozzarella cheese

Preheat oven to 350.  Cook shells according to package directions; drain and rinse in cold water.  Spread 1/2 cup sauce into a greased 13x9" baking dish.  Fill each shell with a meatball; place over sauce.  Top with remaining sauce and cheese.  Bake, covered, 35 minutes.  Uncover and bake 3-5 minutes longer or until bubbly and cheese is melted.

(Note...good for large group; can be fixed ahead add salad and bread for quick meal.  Leftovers reheat well.  You could also make this using less than 36 shells and meatballs for smaller group....easy to adjust.)

NEXT INGREDIENT ..... CORN

[sabatini]

Skillet Honey & Lime Corn

Ingredients are approximate...I add a bit more honey sometimes, as well as more lime juice, etc., but start here. Total cooking time is approximately 10 minutes.

Ingredients:

*4 or 5 ears of fresh corn - cut off cob (don't 'milk' the cob - just kernels)
*2 tablespoons butter
*jalapeno chili, finely diced (your discretion - I use about a fourth of one)
*salt, to taste

*1 tablespoon honey (spray the measuring spoon w/ cooking spray 1st)

*2 tablespoons fresh lime juice

*about 3 tablespoons roughly chopped cilantro + more

*lime wedges

*Cotija cheese, optional

Directions:

*In a deep skillet (cast-iron preferred) over medium heat, add the butter & when foaming subsides, add jalapeno & stir a bit.

*Add the corn, turn up the heat a little & cook, stirring occasionally for a few minutes.

**Add salt & taste it! Is it enough salt?

*Add the honey & stir it in.

*Continue to cook & stir for another minute or 2, then add the lime juice. *Taste it again. More lime, or more honey, or more salt? Fix it.

*Turn off heat, stir in cilantro. Pour into a bowl and crumble some Cotija over it & sprinkle w/ a bit of cilantro.

You don't really need the cheese, just use it if you happen to have some.

**Serve with additional lime wedges.

Enjoy!

Next Ingredient: Napa Cabbage