First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!
To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!
First make a Roux melt butter and add flour, slowly mix in milk until smooth. In a pan sauté garlic, onions and mushrooms in olive oil until tender. Add to milk roux and then add 3 pinch’s cayenne pepper, 1 tsp smoked paprika and salt/pepper to taste. I like mine spicy so I add a little more cayenne pepper. Once bubbling add mozzarella and remove from heat. In separate pan place shrimp and add smoked paprika, cayenne pepper, garlic salt and pepper. Cook until shrimp are cooked and remove from heat. Cook pasta as directed and when draining reserve 1 cup starchy water. Pour into sauce before serving and mix, then pour over noddles and mix well let sit a few minutes to thicken and coat noodles. To serve place pasta in bowl then place shrimp on top. Serve with fresh chopped parsley and Lemon wedge.
First you will want to brown chicken in cast iron pan. Drizzle pan with olive oil and 2 tbsp butter and heat pan. Salt, pepper and season chicken with oregano and basil and place into pan. I cook at a medium high heat to get a nice crisp on chicken, cover and let cook until chicken is done clear through. Remove chicken and place aside. In chicken drippings add minced garlic and fresh tomatoes, cover and simmer until tomatoes are soft and smoosh (technical term right here) easily. Add can of tomatoes and artichokes then salt and pepper. Simmer a few minutes and then add in chopped fresh basil about 4-6 large leaves. Pour in 1 cup chicken broth and 1 cup starchy water left over from boiling noodles. (Boil noodles with salt water and olive oil) drain and set aside. Save another 1/4 cup starchy water to pour over noodles. In a serving dish place noodles and pour reserved water over and mix until noodles are loose. Then add in jar of tomato pesto. One pot of tomatoes has reduced a little about 10-15 on low boil pour mixture over noodles. Slice chicken and place on top and add a few more fresh basil leaves. Serve with crusty bread and a salad. Enjoy!
First you will need preferably a cast iron pan, drizzle with olive oil to coat bottom of pan and heat, add two tbsp butter. Salt and pepper the chicken and place into pan to sear. I usually take my “floppy” lids and push the chicken down to get s better sear. Turn over after you have a crispy brown skin. Then squeeze both lemons over the chicken and drop lemons flesh side down into pan with chicken. Add garlic and heat until garlic starts to become translucent. Drop in cherry tomatoes and 1 cup chicken stock. Sprinkle chicken with dried basil and place into oven at 450 for 15-20 minutes until chicken is cooked all the way through. While chicken is cooking bring water to boil and cook noodles as directed. Drain and set aside. Drizzle pasta with a little more olive oil and add salt and pepper to taste. Top with fresh Parmesan cheese and fresh basil. When chicken is done remove chicken from pan bring drippings and stick to a boil if you would like s thicker sauce add a rouge of flour and stock mixture. Pour over pasta and place chicken on top of pasta and serve!
Fresh Parmesan cheese 1/2 cup and a little more for toping
Fist take mushroom and remove stems then brush with olive oil and sprinkle with garlic salt and bake @400 degrees for 5 minutes. Cook cous cous as directed and set aside. chop the stems of the mushrooms, 1/2 white onion and garlic cloves and sauté in olive oil. Once veggies are tender add to cous cous along with 1/2 cup Parmesan cheese and salt/pepper to taste. Take cous cous mixture and top mushrooms then top with Parmesan cheese and broil until cheese is crispy on top. Remove and top with roasted red peppers and fresh parsley. Enjoy!
First cook pasta as directed. In pan add 3 mined garlic cloves, Brussel sprouts, salt and pepper to taste and coat with olive oil s out 2 tbsp. Heat until sprouts start to char and then add halved cherry tomatoes for another few minutes. Put into bowl and set aside in same pan add the remaining garlic cloves and a little more olive oil sauté and then add 1/3 cup flour and a little cream make into a paste and then slowly add in 3 cups of half and half. Bring to a boil and add half a cup Parmesan cheese. Salt and pepper to taste let boil until sauce has thickened the. Add pasta and mix. Add veggies last and top with red pepper flakes and Parmesan cheese.
1/3 cup Fresh flat parsley chopped (or the top of a medium sized bunch, try not to get to much of the stems)
1 tsp oregano
1 tsp basil
1 clove garlic chopped
1 small can tomato sauce
Two cans crushed tomatoes
1 can diced tomatoes
6 cloves garlic chopped
1/2 tsp Garlic powderSalt/pepper to taste
First put turkey into bowl. Add 1 egg, 1 cup bread crumbs, basil, oregano, minced garlic and 1/3 cup chopped fresh parsley & cheese. Grate zucchini and squash add to bowl. Mix with hands until all mixed together. Put into a none stick loaf pan and bake @400 degrees for 30 minutes with foil covering top. Remove from oven and remove tin foil. If there is any extra liquid in pan drain, then take can of tomato sauce and pour over top of loaf. Put back into oven @450 for another 10 minutes until tomato sauce starts to thicken and bakes onto top. Remove from oven and let cool for 10 minutes before removing from pan with a spatula. Sprinkle fresh parsley and cheese serve on top of pasta with sauce. Can also serve on zucchini noodles!
For sauce chop garlic and put into pan with olive oil and let garlic brown then pour in 2 cans of crushed tomatoes, 1 can chopped tomatoes and season with basil, oregano and garlic powder. Bring to a boil then let simmer for 20 minutes. (To add a little sweetness you can add sugar if you choose, I do not)
First you will need to slice eggplant into 1/2 inch slices. Place on paper towels and salt both sides of eggplant and cover with paper towels let sit for 30 mins to allow water to drain from eggplant. Pat dry and wipe of salt. In a plate add 1 cup flour and coat both sides of eggplant. Beat eggs in bowl and drop flour coated eggplant in bested eggs. In separate bowl add 2 cups panko crumbs 1 tsp oregano and 1 tsp basil and a few shakes of garlic salt and mix. Lastly drop egg coated eggplant into panko crumbs and coat generously. In skillet heat olive oil and fry both sides until golden brown, it only takes a few seconds on each side so watch closely not to burn. Place onto a sheet pan lined with tin foil. Place in preheated oven at 350 for 15 minutes. Slice up onions and fry. Slice roasted red peppers and set aside. Remove eggplant from oven and pat off any extra oil. Then stack two eggplants side by side overlapping a little. Top eggplant with onions and red peppers and then add two tbsp marinara sauce and top with fresh mozzarella slices. Sprinkle with dried basil and place back into oven at 425 degrees until cheese is melted and starting to turn golden brown. Remove and sprinkle chopped fresh basil on top and enjoy! Can serve on crusty bread, pasta or place inside bread as sandwich.
First chop veggies and mix in bowl. Drizzle with olive oil and salt and pepper. Add veggies to skillet with olive oil and cook until start to soften then add minced garlic cloves, tbsp oregano, tbsp basil, and top with fresh spinach to wilt, Sauté another 4 minutes and set aside. In a separate bowl mix cottage cheese, Parmesan cheese,parsley and eggs. Boil noodles until
Aldenta drain and run cold water over to cool.
in a 9 by 13 pan layer the bottom with noodles, then a thin layer of veggie mixture, thin layer of cottage cheese mixture and a thin layer of crushed tomatoes and top with thin layer of mozzarella cheese. Repeat these steps until you fill to top of pan. The last layer should be mozzarella cheese not noodles. Place into oven at 350 for 25-30 minutes until the sides are bubbling and cheese is melting then raise heat to 425 for 5-7 minutes until top is golden brown and begins to crisp. Take out of oven let rest for 5-7 minutes before cutting and serving. Top with fresh or dried parsley, crushed red peppers if you want some heat and Parmesan cheese! Serve with a side salad and garlic bread! Enjoy!