Boil water and cook needles until aldente. In a large skillet add the olive oil and the minced onions and garlic, let sauté until soft and fragrant. Then add in the clam juice, white wine, stick of butter cut into chunks and chicken stock. Bring to a simmer and let reduce for 8- 10 minutes. Then add in the seafood and let cook until shrimp is pink and sea food is tender about 4 minutes. (Thaw seafood before adding in) Then add in the cooked pasta. Squeeze the lemon in and stir. Add a few dashes if hot sauce and a pinch of cayenne pepper for a little kick. Sprinkle with fresh chopped parsley and enjoy!!
First brown meat and drain fat. Then add back to pan, add in diced onions and minced garlic. Let sauté a few minutes until soft. Then add in tomato soup, tomato juice, garlic salt and diced tomatoes. Bring to a simmer and let cook for about 5-7 minutes to reduce. In a large pot cook mini shells until aldente. Then drain noodles and add into sauce. Add in the cheese and stir until melted. Sprinkle with fresh parsley and enjoy!!!
First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!
3 medium zucchinis
3 tbsp lime juice
2 tbsp rice vinegar
1 12 tsp honey
2 skin on salmon fillets
1 firm ripe mango peeled and cu into thin stripes
1 medium cucumber, peeled into ribbons
4 scallions chopped
3 tbsp toasted sesame seeds
In a small bowl whisk together the sesame oil, conaola oil, lime zest , lime juice, vinegar, honey and 1tsp salt.
Season salmon with salt and pepper. Place salmon skin side up on baking sheet and broil in oven until the salmon 6 minutes. Leave broiler on but place on low broil. Let salmon oil and then peel kin off and arrange it on a backing sheet. Broil the salmon skins until crisped and browned. 2-3 minuets. Add noodles to a skillet and drizzle with a little olive oil. Sauce until they start to soften. Then in a large bowl add spiraled noodles mango, cucumbers, scallions, Chile, and dressing and toss gently. Place salmon on top with skin crackles. Sprinkle with sesame seeds and enjoy!
1 lb ground beef
8 oz shells medium
1 yellow onion
4 garlic cloves
1 cup beef stock
1 15oz marinara saue
3/4 cup heavy cream
1/4 cup sour cream
2 tbsp flour
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 tsp paprika
First cook pasta as directed. Then in sauce pan brown beef and drain and set aside. In pan add in diced onion and minced garlic. Add in 2 tbsp olive oil and saute until onions and garlic are soft and fragrant. Then add in the flour and make a rue. Slowly add in the beef stock, heavy cream and marinara sauce. Add in seasoning and bring to a boil. Boil until sauce thickens. About 7 minutes. Then add in the meat, shells and cheese. Mix and then add sour cream. Serve hot with a side salad! Enjoy
2 medium spagetti squash
1 small head of kale chopped stems thick stem removed
1/2 cup sun-dried tomatoes drained
1/2 cup chopped walnuts
2 garlic bulbs
For the squash cut in half lengthwise, drizzle with a little olive oil and sprinkle with salt and place on a sheet pan facedown with a little water underneath to help steam. For the garlic chop the tops off buns and then drizzle with olive oil and sprinkle with salt. Wrap in foil and place in oven with squash. Bake at 400 degrees for 45 minutes. Check to make sure it is soft and the garlic is brown and carmalized. Let cook so you can handle. Using a fork in a large bowl place squash and began to shredded the squash into bowl. Peel the garlic cloves and give them a good smash and chop. Then add into bowl with squash. Heat olive oil in a large skillet over medium heat and add chopped kale. Cover and cook until kale is wilted about 3 minutes. Add the sun dried tomatoes and walnuts to bowl with squash. Once kale is done add and then mix. Drizzle a small amount of lemon juice over top along with salt and pepper. Then Enjoy!
(Freeze half the meatballs and sauce and reheat for a later date)
Place everything into a large bowl and mix well. Very well so that everything is one color.
Line a baking sheet with foil and turn oven to broil setting.
Roll meat into 2 inch balls and place onto pan.
Brown in oven for 3-4 minutes on each side until they are firm and dont fall apart when rolled.
Get water boiling for noodles or if doing zoodles “zoodle” them up!
Dice onions, mince garlic and chop parsley.
In a sauté pan add butter, garlic and onions. On medium heat simmer and stir until garlic and onions are soft. About 6 minutes. Then add wine, chicken stock and clams. Squeeze 1/2 lemon into sauce and bring to a boil. Then add parsley and red peppers. Let boil until it begins to reduce. About 5-7 minutes. Add in 1/4 cup fresh Parmesan cheese.
Cook and drain pasta and place into serving dish. Pour sauce all over top of noodles or zoodles. Garnish with fresh parsley, lemon wedges, fresh Parmesan and red peppers! Serve with crusty garlic bread to sip up all the yummy leftover sauce and side salad!
First cook noodles, drain and set aside in a serving bowl.
In sauté pan drizzle with olive oil then drop in sliced cooked chicken. Add 1 tbsp oregano and 1 tsp basil and garlic salt and mix well. Heat chicken until starting to brown then remove and place into serving bowl.
For sauce: in pan used for chicken, drizzle with olive oil and add 2 tbsp butter, sauté onions and garlic until translucent. Then pour in crushed tomatoes, and diced tomatoes, Add in 1 tsp basil and 1 tsp oregano, 1 tbsp crushed red pepper and salt to taste. Bring to a boil then add in heavy cream and mix turn off heat and stir for another minute or so. Pour sauce over noddles. Top with fresh chopped parsley and fresh grated Parmesan cheese. (If you like a little heat serve with crushed red peppers)
That’s it serve with cooked chicken, garlic bread and side salad! Enjoy!