One Pot Wonder Pasta

 

 A one-pot pasta dinner that’s what you heard. It’s fast and so yummy.

 

12 ounces linguine pasta

1 can (15 ounces) diced tomatoes with liquid

1 large sweet onion,   julienne strips

4 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano leaves

2 large sprigs of basil, chopped

4 1/2 cups vegetable broth  

2 tablespoons extra virgin olive oil

Parmesan cheese for garnish

In a large stock pot, combine the pasta, tomatoes, onion, garlic, and basil. Pour in the veggie broth. Sprinkle with pepper flakes and oregano. Drizzle oil on top.

Bring the saucepan to a boil, covered. Reduce to a low simmer, cover, and cook for approximately 10 minutes, stirring every 2 minutes or so. Cook until virtually all of the liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you may decrease as required.

Add salt and pepper to taste, turning the pasta several times to disperse the liquid in the bottom of the pot. Garnish with parmesan cheese before serving.

Thanksgiving Chili Rellenos With Chipotle Cranberry Sauce

 

 A great chili to make with leftover Thanksgiving dinners. A wonderful southern dish.

 

8 large poblano pepper

Cooking spray

4 cups leftover cornbread dressing

1 pound chopped leftover turkey

2 cups mashed potatoes

2 cups flour

2 t. salt

Beaten egg whites

3 cups Panko bread crumbs

4 cups leftover giblet gravy

1 cup whole berry cranberry sauce

1 chipotle pepper, in adobo sauce

Spray the peppers with oil and broil them in a shallow pan. Broil until all sides are half-charred, rotating as needed. Remove from heat and place peppers in a paper bag or big zip-top bag, closing the top carefully. Allow for a 20-minute steaming period. Remove the peppers' burnt skin. Cut a large slit along the side of each pepper and scoop out the seeds carefully.

Combine the dressing, turkey, and potatoes in a large mixing basin. Fill each pepper with part of the mixture. Place a rack over a large baking pan and set aside. In a shallow dish, such as a pie pan, combine the flour and salt. In a small dish, place the egg whites. In a shallow dish, place the panko. Roll each filled pepper carefully in the flour mixture, then in the egg whites, and last in the panko. Replace the rack over the baking sheet. Continue with the remaining peppers and filling. Spritz the peppers liberally with nonstick cooking spray. Place in a 350°F oven and bake for 20 minutes, or until brown.

Heat the gravy in a big pot and keep it heated.

Spray the bottoms of the peppers with cooking spray. Return to the oven and bake until the second side is brown as well. Remove from oven and set aside to rest as you prepare chipotle cranberry sauce.

Thanksgiving Stuffing Muffins

 

 With these oh-so-delicious vegetarian stuffin' muffins, you can fill your house with the aromas of Thanksgiving! These veggie-packed snacks are a hit with everyone.

 

Ingredients

1/2 cup mushrooms

1/2 cup celery

1/2 cup onion

1/2 cup apple

2 cloves garlic

1 1/2 tsp. poultry seasoning

1/2 tsp. salt

2 eggs

4 cups rustic bread cubed

2 Tbsp. olive oil

1 Tbsp. butter

1 cup vegetable broth

 

Directions

Preheat the oven to 350 degrees Fahrenheit.

Garlic, crushed and coarsely chopped

Dice the onion, celery, apple, and mushrooms finely.

Turn the burner to medium heat and place a big pan on it. To the pan, add the olive oil, butter, and garlic. Cook the garlic until it turns golden brown.

To the pan, add the apple, celery, and onion. Cook until translucent.

Pour in the mushrooms, salt, and poultry seasoning. Continue to sauté the items in the skillet until they are tender and cooked through.

Cook for another minute or two after adding the bread cubes to the pan.

Remove the pan from the heat and pour in the vegetable broth until the bread cubes are moist but not drenched. Leave the bread mix to cool completely.

In a mixing dish, softly beat the eggs with a fork. Stir the eggs into the bread mixture to incorporate.

Fill muffin cups halfway with the bread and egg mixture. Cook for 30 minutes at 350°F. Serve hot.

Air Fryer Italian-Stuffed Pork Chop

 

This is a very easy dinner you can make in a hurry. It comes out juicy and so tender.

 

Ingredients

1 bone-in ribeye pork chop

1 oz. fontina cheese cut up

1 1/2 slices prosciutto cut up

2 tsp. roasted red peppers finely chopped

3/4 tsp. fresh Italian parsley chopped

1 pinch red pepper flakes

1 egg beaten

1/3 cup Italian seasoned panko breadcrumbs

2 tsp. grated Parmesan cheese

olive oil cooking spray

 

Warm the air fryer to 400°F as directed by the manufacturer.

In the meantime, blot the pork chop dry using paper towels. Create a pocket in the chop by cutting horizontally from the fat side to the bone or the opposite side. Stuff pork chop with Fontina cheese, prosciutto, roasted peppers, parsley, and, if preferred, red pepper flakes. Using wooden toothpicks, close the aperture. In a small dish, place the beaten egg. Combine breadcrumbs and Parmesan cheese in a separate shallow dish. Dip the pork chops into the egg, then the breadcrumb mixture, and then coat.

Coat the air fryer basket lightly with cooking spray. Place the chop in the basket and gently coat the top of the chop with cooking spray. 6 minutes in the oven Cooking spray should be sparingly sprayed on both sides of the chop. Cook for another 6 minutes, or until lightly browned and an instant-read thermometer placed near the middle but not touching the filling registers 145°F. Allow for a 3-minute pause before serving.

Air Fryer Pumpkin Seeds

 

Air Fryer Pumpkin Seeds are fresh pumpkin seeds that have been fried and seasoned in an air fryer for a quick and simple Fall snack.

Take care to properly wash the pumpkin before removing the top with a sharp knife. Slice a circle around the stem and use a spoon to remove the pulp and seeds. In a large mixing basin, combine the water, pulp, and seeds. Wash the seeds in the water while removing as many seeds as possible from the pulp. Drain the seeds and rinse them in a colander with cold water. Let the pumpkin seeds thoroughly dry before beginning.

In a mixing bowl, combine the dry seeds, melted butter, and spices until well-covered. Spread the seeds equally in the air fryer basket and cook for 10-15 minutes at 360 degrees. Shake the basket halfway through to move the seeds around. When the seeds are done, check to see whether they are crisp enough for you. If you want them more done, cook them for another 3-5 minutes. Allow cooling before adding extra seasoning if desired. Serve and have fun!

FYI

 

Beef Barley Soup

 

 This is a filling soup that may be eaten on its own. If you're anything like me, you'll want some fresh bread on the side to soak up all that wonderful broth.

 

2 tbsp oil

2 lb beef cut into cubes

8 oz mushrooms chopped

1 large carrot chopped

1 yellow onion diced

3 bay leaves

3 garlic cloves pressed

4 cups beef broth

1/2 cup barley

1 tbsp salt adjust to taste

1 tsp pepper adjust to taste

 

In a pot saute your beef in olive oil, then add your veggies. After a good sautesautes, add your seasonings. Then comes your broth. The last step is to add your barley and cook for twenty minutes.

Ricotta and Thyme Baked Eggs

 

Eggs nicely poached with rich, creamy ricotta cheese and sautéed spinach With salt, thyme, and freshly cracked pepper on top.

 

Ingredients

2 tablespoons Extra Virgin Olive Oil divided

2 cups Spinach

2 cup Ricotta Cheese

1/2 cup Heavy Cream

2 teaspoons Fresh Thyme

4 large Eggs

1/2 teaspoon Salt

Heat the oven to 375°F and grease four tiny ramekins with butter or oil.

In a pan, heat 1 tablespoon olive oil and sauté the spinach until the leaves are wilted about 1 minute. Divide the mixture among the ramekin dishes.

In a medium-sized mixing bowl, combine the ricotta cheese, remaining olive oil, and fresh thyme. Place the mixture in the center of each of the ramekin dishes, splitting the dish in half. Fill each dish with 2 teaspoons of heavy cream. Crack an egg carefully over the ricotta cheese. Season with salt and pepper. Bake for 25 minutes, or until the eggs have hardened somewhat and are no longer liquid. Allow 5 minutes to cool before serving.

Friendship Casserole

 

 Not just a dish for friends, but family as well. Truly amazing from the first bite.

  This quick supper consists of ground beef, egg noodles, spaghetti sauce, spice, parmesan, and mozzarella cheese.

 

 

INGREDIENTS

2  lbs ground beef or ground turkey

1/2 cup green pepper, chopped

1/2 cup onion, chopped

3/4  cup sliced fresh mushrooms

1  48 oz jar of good quality spaghetti sauce or use homemade

1  16 oz pkg medium egg noodles (I prefer no yolk dumplings)

1/2 cup butter

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

½ cup grated Parmesan cheese

2  16 oz pkg shredded mozzarella or shredded Italian cheese blend

2  13 x 9-inch disposable aluminum pans

 

Directions

Heat the oven to 350°F. Brown the ground beef in a large pan, breaking it up as it cooks. Remove any excess fat.

Sauté the green pepper, onion, and mushrooms with the meat for 5 minutes more. Cook for 20 minutes after adding the spaghetti sauce.

Begin cooking the pasta while the sauce is cooking. Cook the pasta according to the package instructions. Drain and stir with 1/2 cup Parmesan cheese, butter, garlic powder, onion powder, and powder. Nonstick spray two 13 x 9-inch baking pans.

Divide the spaghetti evenly between the two baking pans and pour half of the beef sauce into each.

Pour the remaining beef sauce into each pan (over the pasta). Sprinkle shredded mozzarella or an Italian cheese mix on top of each baking pan.

Bake for 35 minutes, covered with foil coated with nonstick spray.

Remove the foil and bake for another 5 minutes.

Buttery Bread Machine Rolls

 

Bread Machine Rolls with Butter The flavor of these buns, on the other hand, is anything but bland. They're soaring tiny morsels of perfection that seem to go as well with a robust meal as they do on their own for the morning.

1 cup warm milk
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast



In the bread machine pan, place all ingredients in the order suggested by the manufacturer. Select dough setting. When the cycle has completed, turn the dough onto a lightly floured surface. Divide dough into 24 equal portions; shape into balls. Place in a greased 9 x 13-inch baking pan. Cover and let rise in a warm place for one hour.


Bake at 350 degrees for 20-25 minutes or until golden brown.

 

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Fruit Salad with Honey Poppy Seed Dressing

 

 A refreshing salad any time of the year!

 

 Ingredients:

1/4 cup honey

1/2 cup fresh orange juice

1/4 cup canola, vegetable, grape seed, or a light olive oil

2 teaspoons poppy seeds

8 to 10 cups of assorted fresh fruit

 

Shake the first four ingredients in a container. Shake vigorously until it begins to thicken. Toss the dressing with the fresh fruit right before serving. You may not require the entire amount of dressing. The extra dressing may be stored in the refrigerator for up to a week.

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Pumpkin Dump Cake

 

Dump Cakes are very simple sweets created using a cake mix, fruit, or another filling that is blended and "dumped" into a pan! It is among the simplest and least expensive desserts you can create!  

 

ingredients 

1 box spice cake mix

15 ounces of pumpkin canned

2 eggs

 

Heat the oven to 350°F. Set aside a 9x13 pan greased with cooking spray.

In a medium mixing bowl, blend everything with a mixer on medium speed until incorporated.

Bake for 25-30 minutes, or until a tester comes out clean.

Allow cooling fully before serving with whipped cream if preferred.

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Holiday Mice

 

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Cranberry Pumpkin Cookies

 

1.  

   
   
   

    Pumpkin-cranberry cookies that are soft and cakey.

    

   Ingredients

   1 cup white sugar

   ½ cup butter, softened

   1 cup solid pack pumpkin puree

   1 large egg

   1 teaspoon vanilla extract

   2 ¼ cups all-purpose flour

   2 teaspoons baking powder

   1 teaspoon baking soda

   1 teaspoon ground cinnamon

   ½ teaspoon salt

   1 cup halved fresh cranberries

   ½ cup chopped walnuts

   1 tablespoon orange zest

    

   Preheat your oven to 375° F.  cookie sheets, greased

   In a large mixing basin, cream together the sugar and butter with an electric mixer until light and fluffy. Mix in the pumpkin purée, egg, and vanilla extract.

   In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture until fully combined. Combine cranberries, walnuts, and orange zest in a mixing bowl. Drop teaspoons of dough onto the prepared baking sheets, 2 inches apart.

    

   Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

    

   Remove from the oven and transfer to wire racks to cool.

Happy Heavenly Birthday Danille Villari

 

DUCK WITH ORANGE SAUCE

 

 The most popular method to serve this fowl is with orange sauce.

 

Ingredients

1 duck 5 lbs or more

1/2 tsp salt

1/4 tsp pepper

SAUCE

3/4 cup packed brown sugar

1 tbsp butter

2 tsp grated orange zest

3/4 cup orange juice

4 pieces thinly sliced orange

 

Clean and thoroughly dry the duck. Eliminate any extra fat from the cavity. Prick the skin at 1-inch intervals all over the bird.

Preheat your oven to 400°F.

Place the bird, breast side up, on a rack in a large roasting pan.

Season the bird with salt and pepper.

Roast for 40-45 minutes, then puncture the skin again and slip the bird breast down.

Prick the skin once more and turn the bird breast side up for another 40-45 minutes.

 

Pull the bird from the oven and cover gently with foil for at least twenty minutes.

Next, create the sauce by combining all of the sauce ingredients in a small pot. Bring to a boil while stirring constantly. Lower the heat to medium-low and slowly boil until the sauce resembles pancake syrup. This should take around 15 minutes.

Dab some of the sauce over the duck.

Serve the duck in quarters with extra sauce.

AVOCADO TOAST WITH POACHED EGG

  

 Poached Egg on Avocado Toast! Gluten-free bread topped with freshly ripened mashed avocado, a generous poached egg, and a sprinkle of Everything Seasoning! A new favorite meal!

 

Ingredients

2 slices Gluten Free Sandwich Bread

1 avocado mashed

2 eggs poached

1 teaspoon Everything Seasoning

 

Instructions

Toast the bread until it is gently toasted.

Cut the avocado in half. Eliminate the pit. Take out and crush the insides.

 

Poach the eggs .

 

Spread mashed avocado on bread and serve. Poach an egg on top of each slice. Serve with Everything Seasoning sprinkled on top.

JAMAICAN BANANA BREAD

 

You will love this bread. Especially for a special occasion.

Ingredients

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana

1/4 cup plain low-fat yogurt

3 tablespoons dark rum OR apple cider

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

 

Instructions

Turn on the oven to 350 degrees.

Fill dry measuring cups halfway with flour; level with a knife. Stir together the flour, baking soda, and salt using a whisk. In a large mixing bowl, combine the granulated sugar and butter; beat on medium speed until thoroughly combined. Add the eggs one at a time, beating well after each addition. Blend in the banana, yogurt, rum, and vanilla extract. Mix in the flour mixture on low speed until barely wet. Add 1/2 cup coconut and mix well. 1 tablespoon coconut is sprinkled over the batter in a 9 x 5-inch loaf pan greased with cooking spray. Bake for 1 hour at 350°F, or until a wooden pick inserted into the center comes out clean.

 

 Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

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