Spicy Roasted Potatoes
Ingredients:
1 lb fingerling potatoes
olive oil
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp cayenne pepper
Pre-heat oven to 375 degrees.
Toss the potatoes in the rest of the ingredients. Roast for 30 minutes or until tender inside and crispy outside. (Can increase the heat to 450 degrees for the last 5-10 minutes to help with the crisping of the skin.)
Tuesday, May 29, 2012
Italian Pasta Salad
Italian Pasta Salad
1 lb whole wheat fusilli pasta
1 can sliced black olives, drained
4 ounces mozzarella, diced
6 slices salami, diced
1/2 cup freshly grated Parmesan cheese
1 cup shredded carrots
1 bottle Italian dressing
1 tbsp Italian dressing mix
Cook the pasta to al dente, following the package directions. Add the shredded carrots to the water for the last 2 minutes of pasta cooking.
Mix the ingredients together and refrigerate for at least 1 hour.
1 lb whole wheat fusilli pasta
1 can sliced black olives, drained
4 ounces mozzarella, diced
6 slices salami, diced
1/2 cup freshly grated Parmesan cheese
1 cup shredded carrots
1 bottle Italian dressing
1 tbsp Italian dressing mix
Cook the pasta to al dente, following the package directions. Add the shredded carrots to the water for the last 2 minutes of pasta cooking.
Mix the ingredients together and refrigerate for at least 1 hour.
Horseradish Beer Burgers
Horseradish Beer Burgers
Ingredients:
2 lbs ground sirloin
1/2 cup finely shredded sharp cheddar
2 eggs
1/4 cup beer
2-3 tbsp horseradish
1/2 tsp mustard powder
1 tsp onion powder
2 tbsp Worcestershire sauce
Mix all the ingredients together and let sit for at least 30 minutes for the flavors to meld together. Grill to medium-rare.
Ingredients:
2 lbs ground sirloin
1/2 cup finely shredded sharp cheddar
2 eggs
1/4 cup beer
2-3 tbsp horseradish
1/2 tsp mustard powder
1 tsp onion powder
2 tbsp Worcestershire sauce
Mix all the ingredients together and let sit for at least 30 minutes for the flavors to meld together. Grill to medium-rare.
Wednesday, May 23, 2012
Barley Risotto
Barley Risotto
Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3 cups broth
1 can tomato broth
1 1/2 cups fresh grated Parmesan cheese
1 tbsp pasta sprinkle (dried herbs)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
Heat some oil in a skillet over medium heat. Add onion and garlic, cook a few minutes. Add barley and mushrooms, cook until barley is slightly browned. Pour into a 2-3 quart casserole dish. Add the remaining ingredients. Bake 1 hour and 15 minutes.
Adapted from this recipe by 101cookbooks.
Ingredients:
1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3 cups broth
1 can tomato broth
1 1/2 cups fresh grated Parmesan cheese
1 tbsp pasta sprinkle (dried herbs)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
Heat some oil in a skillet over medium heat. Add onion and garlic, cook a few minutes. Add barley and mushrooms, cook until barley is slightly browned. Pour into a 2-3 quart casserole dish. Add the remaining ingredients. Bake 1 hour and 15 minutes.
Adapted from this recipe by 101cookbooks.
Creamy, Cheesy Chicken
Creamy, Cheesy, Chicken
Ingredients:
1 can cream of chicken soup
1 cup white wine
1 bullion cube
2 tsp pasta sprinkle
2 cups grated sharp cheddar cheese
1 1/2 pounds chicken breasts
1 bag frozen mixed veggies
1 cup frozen peas
arrow root for thickening (cornstarch)
1 package whole wheat pasta, cooked
Combine all the ingredients except pasta. Cook on high 4-6 hours. Stir in the arrow root. Stir in the pasta. Serve.
Ingredients:
1 can cream of chicken soup
1 cup white wine
1 bullion cube
2 tsp pasta sprinkle
2 cups grated sharp cheddar cheese
1 1/2 pounds chicken breasts
1 bag frozen mixed veggies
1 cup frozen peas
arrow root for thickening (cornstarch)
1 package whole wheat pasta, cooked
Combine all the ingredients except pasta. Cook on high 4-6 hours. Stir in the arrow root. Stir in the pasta. Serve.
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