Creamy Parmesan Spaghetti

Thoughts Before Cooking:

Since Wednesday was Valentine’s Day, I decided to post a very special recipe-one of my valentine’s favorite food.

I made this for him on our anniversary last month and used the recipe provided by The Recipe Critic

Ingredients:

  • 12 oz Spaghetti Noodles (I used Angel Hair)
  • 1 Tablespoon of Butter
  • 3 Teaspoons of Minced Garlic
  • 1 Cup of Heavy Cream
  • 2/3 Cup of Shaved Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Cook spaghetti noodles according to the box’s directions.
  2. Drain and set aside.
  3. Add butter to skillet and melt over medium heat.
  4. Add garlic and stir until fragrant (2-3 minutes).
  5. Transfer spaghetti to pan and stir in garlic butter.
  6. Add cream and parmesan cheese to pan and coat the noodles.
  7. Add salt and pepper to taste-top off with Parmesan cheese.

Thoughts After Cooking:

It was delicious and he just loved it.

It was easy and so great-you should try it for yourself.

For more pasta recipes, go to Spinach Pasta Salad

For more recipes, go to Cucumber Hummus Sandwich

Advertisements

Tortellini Soup with Italian Sausage & Spinach

Thoughts Before Cooking:

So I have been wanting to make this tortellini soup recipe for quite some time now. I actually have two pinned on pinterest, and chose one of them.

This recipe comes from The Yellow Bliss Road blog.

Ingredients:

  • 1 tablespoon Vegetable Oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced Onion (about 1/2 medium sized onion)
  • 1 tablespoon minced Garlic
  • 1-28 oz can Crushed Tomatoes
  • 1-32. oz. box of Vegetable Broth (chicken works too)
  • 2 tablespoons fresh chopped Basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 9-ounce package refrigerated tortellini
  • 2 cups packed fresh spinach
  • Parmesan Cheese

Directions:

  1. Heat a large, heavy bottomed pan over medium-high heat.
  2. Heat vegetable oil and add diced onion.
  3. Saute until onions are soft.
  4. Crumble Italian Sausage and garlic with the onion.
  5. Cook until sausage is no longer pink.
  6. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper.
  7. Bring to a boil, reduce heat to low, and cover.
  8. Let soup simmer for 20-30 minutes.
  9. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  10. Serve with shredded Parmesan.

Thoughts After Cooking:

I thought this soup was amazing.

Even my boyfriend who can’t stand my “healthy food” loved it.

For more The Yellow Bliss Road Recipes, go to Crostini

For more soup recipes, go to Baked Potato Soup

For more tortellini recpies, go to Broccoli & Tortellini Salad with Pesto

For more pinterest recipes, go to Spinach Pasta Salad

Cheese Potato Crisps

So there were a few recipes I wanted to make from The Cereal Murders, but I didn’t have a chance to. So instead I decided to pull out a recipe that actually uses cereal and place it here instead. I’ve made this recipe so many times, the page is all messed up and torn-it is that good.

So this recipe comes from The Kellogg’s Cookbook and uses the cereal corn flakes. I am telling you this is one of the best potato dishes ever-no joke.

You defintely need to try it yourself.

“These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

  • 2 Cups of Kellogg’s Corn Flakes
  • 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
  • Salt to taste
  • 1 Cup of Shredded Cheddar Cheese
  • 1/2 Teaspoon of Paprika
  • 1/4 Cup of Sliced Scallions or Green Onions
  • Non-Stick Cooking Spray

Directions:

  1. Place the corn flakes in a reusable plastic bag.
  2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
  3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
  4. Preheat the oven to 375 degrees F.
  5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
  6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
  7. Sprinkle the potatoes with salt to taste.
  8. Sprinkle each potato with some of the cheese.
  9. Top with corn flake crumbs and a sprinkling of paprika.
  10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
  11. Remove from oven and transfer to a serving platter.
  12. Serve with scallions.

Thoughts After Cooking:

Sorry no picture, but these are the best potatoes ever! After eating this, it will be all you want.

For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more potato recipes, go to Fries Quatro Queso Dos Fritos

For more cereal recipes, go to Rice Krispies Cookies

For more recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

Pão de Queijo

1920sparty

Happy New Year!

I hope you all have a blessed year!

breakfast

So it is time for our tradition of New Year’s Day breakfast food recipe!

Thoughts Before Baking:

My friend Quinn loves to try out all kinds of new recipes whenever we get together. She is also a world traveler so I wasn’t surprised that she wanted to make a Brazilian dish. This recipe comes from Olivia’s Cuisine

Ingredients:

  • 4 cups tapioca flour (We couldn’t fine it so we used regular flour)
  • 1¼ cups milk
  • ½ cup water
  • 6 tablespoons oil
  • 1½ cups grated parmesan cheese
  • 1 cups shredded Mozzarella cheese
  • 2 large eggs
  • 2 teaspoons salt

Directions:

  1. Preheat oven to 400F degrees with a rack in the middle.
  2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
  3. Add the flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well.
  4. With the mixer still on, add the eggs, one at a time.
  5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
  6. The dough is supposed to be soft and sticky. However, if you’re worried it’s too liquidy, add some more flour.
  7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
  8. Place the balls on a baking sheet covered with parchment paper.
  9. Top with shredded cheese.
  10. Bake for 15-20 minutes or until they are golden and puffed.
  11. Serve them warm! 🙂

Thoughts After Baking:

These were really good. I wasn’t sure what to expect but they came out a cheesy and delicious biscuit.

For more breakfast recipes, go to Flæskeæggekage

For more New Year’s Day posts, go to Potato Chip Omelet

For more holiday posts, go to Festive Pink Lemonade

In other news, let’s have a quick year review.

So last year I published 109 posts!

Out of those 109 posts, I’ve reviewed 73 mysteries. Which you should definitely check out.

Abby Sinclair and Tess McCallum Series (1 book), Bess Crawford Mystery (1 book),  Carter House Girls (1 book), The Cats and Curios Mysteries (1 book), The Cat Who…(3 books), Eleanor Roosevelt Investigates (2 books), Emilie Adventures (2 books), Emma Frost Mysteries (3 books), Everybody’s a Suspect (2 books),Goldy Bear Culinary Mystery (1 book), Hannah Swensen Mysteries (2 books), Inspector Alan Grant Mysteries (1 book), Jane Jeffry (1 book), Kinsey Millhone Mysteries (1 book), Kovac and Liska Mysteries (1 book), Laurel McKay Mysteries (1 book), The Lightkeepers (2 books), Nancy Drew Files (1 book), Potluck Catering Club (1 book), Pride and Prejudice and Zombies (1 book), Psycho (1 book), Reed Ferguson Mystery (1 book), Sam the Cat Mystery (1 book), Sherlock Holmes Mystery (1 book), The Society of Steam (1 book), Southern Sewing Circle (1 book), Steven Wade Mystery (1 book), Stoney Ridge Seasons (1 book), Sunset Reads (2 books), Texas Dreams (1 book), and Up2u Adventures (1 book).

And the following stand alone mysteries: The Dashwood Sisters Tell All: A Modern Day Novel of Jane AustenThe Disappearance of Edwin DroodDracula (Graphic Novel), The Madwoman UpstairsThe Manchurian Candidate, Murder at Oklahoma, The OathWhistling in the DarkThe Undoing of Saint Silvanusand The Yellow Room

And the following non-fiction: Ghost of the Hardy Boys, The Girl in Alfred Hitchcock’s Shower, and High Road to the Stake: A Tale of Witchcraft

And the following short stories: The Murders in Rue MorgueThe Red Headed LeagueA Scandal in BohemiaThe Tell-Tale Heart, The Utterly Perfect Murder, and The Veldt

And the following Children’s books: Binky Brothers, Detectives, The Chocolate Chip Mystery, The Secret of the Three Teardrops, The Silver Deer and The Turquoise Trail Mystery

And the following little extras: Archie Andrews: A Real Foul BallBetty and Veronica: Stranger Than Fiction 11 Famous Murder Riddles, and Little Betty & Veronica: The Buried Treasure Mystery

With cooking I reviewed 36 different recipes:

Breakfast: FlæskeæggekageHerbed Eggs with Sour CreamPotato Chip Omelet, and Twin Sun Toast

Drinks: Blackberry Mint Infused WaterBlueberry Spinach Smoothie, Festive Pink Lemonade, London FogNature’s Own Cocktail, Power Smoothie, Strawberry MilkshakeTriple Green Protein Smoothie, and Yoda Soda

Salads: Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese and Spinach Pasta Salad

Entrees: Baked Potato SoupChicken Cashew WrapCrazy Cantina ChiliEggplant Tomato Bites, Ham and Cheese Monte CristosKielbasa Bowtie Pasta, Spanakopita Penne BakeToo Easy HotdishTwo-Cheese Roasted-Veggie Pasta

Desserts: Aunt Neal’s Old-Fashioned Tea CakesBlueberry Sour Cream Pie, Cherry-Pistachio Tea CakesChocolate Oat Crackles, French StrawberriesIrish Apple Cake with Custard Sauce, REESE’S PIECES Peanut Butter CookiesRice Krispies CookiesVanilla Crackle

Extras: CrostiniGreen Goddess Salad Dressing, and Healthy Caesar Salad Dressing.

This blog was viewed 6,251 times last year.

 

The busiest day of the year was June 3rd with 79 views and the post Eggplant Tomato Bites

The top five posts of this year were:

5) Apple Orchard Bars from Fudge Cupcake Murder by Joanne Fluke

4) Italian Flavor Fused Popcorn

3) Fudge Cupcake Murder by Joanne Fluke

2) Miss Polly Had a Dolly by Willow Rose

1) “The Tell-Tale Heart” from Ten Great Mysteries by Edgar Allen Poe

So what will the next year hold? You’ll just have to follow me to find out!

Crostini

Thoughts Before Cooking:

So I have been wanting to make this tortellini soup recipe for quite some time now. I actually have two pinned on pinterest, and chose one of them.

I picked one and then went to pick up all the ingredients, not realizing that the recipe also included the side dish crostini. But since I had everything, I made them too. This recipe comes from The Yellow Bliss Road blog.

Ingredients:

  • 1 Baguette
  • Butter
  • Fresh Grated Parmesan Cheese

Directions:

  1. Slice baguette into 1/2 inch thick slices.
  2. Butter one side and place butter side down in a hot skillet until golden brown.
  3. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown.
  4. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

For more Pinterest recipes, go to Spinach Pasta Salad

For more bread recipes, go to Caraway Rye Bread

For more recipes, go to Triple Green Protein Smoothie

Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

Healthy Caesar Salad Dressing

Who likes salad?

Me!

One thing I like is caesar salad, but the dressing can be so unhealthy.There is one recipe I use, but the day I was going to make it I didn’t have all the ingredients, so I had to start searching the internet.

This recipe comes from the blog Humorous Homemaking.

Ingredients:

  • 1 Jar with a tight fitting lid
  • 1 Clove of Garlic, minced (about 1/2 teaspoon)
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Lemon Juice
  • 1/2 Tablespoon of Worcestershire Sauce
  • 2 Tablespoons of Parmesan Cheese
  • 2 Tablespoons of Greek Yogurt
  • 1/4 Cup of Olive Oil
  • Dash of Salt and Pepper

Directions:

  1. Combine all the ingredients in a jar.
  2. Screw the lid on tight and shake the jar until all ingredients are combined.
  3. When finished serve immediately or save in fridge up to a week.

Thoughts After Cooking:

I thought it was fantastic.

It was fun shaking the jar and absolutely delicious on the salad.

For more salad recipes, go to Caesar Salad

For more salad dressings, go to Garden Pasta Salad with Bocconcini

Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

FoodBorderbanner

Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

FoodBorderbanner

Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

FoodBorderbanner

20161028_184619

FoodBorderbanner

Thoughts After Cooking:

I loved it!

fantastic

In fact just reading this makes me want to make it again…and eat it all.

Rachel_pasta_ooh_mine_eating_stuff

FoodBorderbanner

For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more Good Housekeeping recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

salad_vegetable_clip_art

Thoughts Before Cooking:

So Sunday I posted that recipe Potato Chip Omelet, well in the article I cut the recipe from it said to serve the omelet with a baguette and an arugula salad. I had never made an arugula salad, so I went searching on Pinterest and found Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese from Tyler Florence on Food Network.com

It sounded easy and I had all the ingredients, so I thought I would make it.

FoodBorderbanner

Ingredients:

  • 2 Bunches of Arugula, washed & dried
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1/2 Lemon, Juiced
  • Sal
  • Pepper
  • Parmesan Cheese

Directions:

  1. In a serving bowl, drizzle the arugula with the olive oil.
  2. Squeeze in the lemon juice and sprinkle with salt and pepper.
  3. Shave thin slices of Parmesan cheese and sprinkle on top.
  4. Serve.

FoodBorderbanner

20161230_183246

FoodBorderbanner

Thoughts After Reading:

You know what, I realize that I don’t like arugula.

IDon'tlikeit

I don’t care how much Vincent ‘Vinnie’ Antonelli (Steve Martin) likes it.

I think it is gross.

yuck_pirates_of_the_caribbean

I mean the salad tasted good except the arugula, It is just not my favorite vegetable.

FoodBorderbanner

For more Pinterest recipes, go to Rice Krispies Peanut Butter Banana

For more salads, go to Caesar Salad

For more arugula, go to Arugula-Walnut Pesto

For more Food Network recipes, go to Orange Chocolate Cake

For more low calorie dishes, go to Lemon Scones

For more vegetarian recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more recipes, go to B is for Blueberry Smoothie

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

FoodBorderbanner

Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

FoodBorderbanner

Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

FoodBorderbanner

For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones

Caesar Salad

thecatwhocookbook

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comI was going to a work function and had to bring an item. Originally I was going to make something different, but then I found myself running out of time and needed something delicious, easy to make, and fast. I choose this salad.

FoodBorderbanner

Ingredients:

  • 3 Tablespoons of Butter or Margarine
  • 2 Slices of Bread, cut into 1/2 inch cubes
  • 1 Small Clove of Garlic, minced
  • 1 Clove of Garlic, cut in half
  • 2 tablespoons of Salad Oil
  • Worcestershire Sauce
  • 2 Tablespoons of Lemon Juice
  • 5 Cups of Romaine Lettuce, torn into pieces, washed and dried
  • 1/4 cup of Grated Parmesan cheese
  • Pepper to taste

Directions:

  1. Heat butter or margarine in skillet. Add bread cubes and minced garlic.
  2. Fry until bread is crisp and golden. Remove from pan and put away for later use.
  3. Rub salad bowl with cut garlic; then add salad oil, a few dashes of Worcestershire sauce, and lemon juice.
  4. Mix ingredients.
  5. Then add lettuce and toss gently.
  6. Sprinkle with croutons, Parmesan cheese, and pepper. Serves 4-6.

FoodBorderbanner

caesarsalad

FoodBorderbanner

Thoughts After Cooking:

I thought this was the best Caesar salad I have ever tasted.

joker-yum

It was just the perfect blend of everything. I could eat this again and again.

loveitSupernatural

FoodBorderbanner

For more Cat Who Cookbook recipes, go to Crasins Scones

For more salad recipes, go to Simple Pasta Salad

For more recipes, go to Pesto Parmesan Popcorn

Pesto Parmesan Popcorn

Popcorn-boom-Is-there-room-for-growth-competition

Thoughts Before Cooking:

So I was thinking what goes best with a mystery book turned into a film? POPCORN!

So I have an air popper, and got this recipe from the instruction manuel by Bella.

As you know my love of pesto, I just couldn’t resist making this.

FoodBorderbanner

Ingredients:

  • 1/4 Cup of Butter or Margarine, Melted
  • 1 Tablespoon of Grated Parmesan Cheese
  • 1 Teaspoon of Dried Basil
  • 8 Cups of Popped Corn

Directions:

  1. Melt the butter or margarine in the microwave.
  2. Using your air popper, pop the popcorn.
  3. While popcorn is going; mix the butter, cheese, and basil in a bowl.
  4. When popcorn is finished toss in bowl with basil-cheese mixture until it has covered them all.

FoodBorderbanner

Thoughts After Reading:

This was really good and easy to make.

joker-yum

You should try it!

1d19da0977f325ee78fc15e3943e1ed4

FoodBorderbanner

For more popcorn recipes, go to Italian Flavor Fused Popcorn

For more pesto recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Basil Spaghetti with Cheesy Broiled Tomatoes

Pasta Noodles

Thoughts Before Cooking:

This recipe comes from Real Simple magazine, issue June 2011.

It sounded fantastic so I couldn’t wait to make it.

FoodBorderbanner

Ingredients:

  • 12 oz Spaghetti
  • 3 Large Beefsteak Tomatoes (about 1.5 lbs), each cut into 4 slices
  • 3 Tablespoons Olive Oil, plus more for the baking sheet
  • Salt
  • Black Pepper
  • 8 oz fresh Mozzarella cheese, grated
  • 1/4 Cup of grated Parmesan (1 oz), plus more for serving
  • 2 Cloves Garlic, Chopped
  • 1/4 to 1/2 Teaspoon of Crushed Red Pepper
  • 3/4 Cup of torn Fresh Basil Leaves, plus more for serving

Directions:

  1. Heat broiler.
  2. Cook the pasta according to the package directions; drain and return it to pot.
  3. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
  4. Season with the salt and black pepper.
  5. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
  6. Broil until cheese is bubbly and golden, 3-5 mins.
  7. In a small saucepan, warm the oil with the garlic and red pepper over medium heat, until fragrant (about 1-2 mins.)
  8. Add the contents of the saucepan; along with the basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pasta and toss to combine.
  9. Serve topped with the tomatoes, basil, and shaved Parmesan cheese.

FoodBorderbanner

Basil Spaghetti with Cheesy Broiled Tomatoes

FoodBorderbanner

Thoughts After Cooking:

I loved it. I thought it was absolutely delicious with just the right taste of spice.

fantastic

My parents thought it was too spicy and would prefer no red pepper. But I thought it was just perfect and can’t wait to make it again.

Rachel_pasta_ooh_mine_eating_stuff

FoodBorderbanner

For more pasta recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more Real Simple Magazine recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

FoodBorderbanner

Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

FoodBorderbanner

89ec38cd-2afc-43ca-b708-264376cdcc26

FoodBorderbanner

Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

FoodBorderbanner

For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini

Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

pizza

Thoughts Before Baking:

I found this in a Real Simple magazine:

RealSimple

It looked and sounded delicious, so I thought I would give it a try. I mean you all know how much I love anything pesto and pizza.

FoodBorderbanner

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1.5 lbs of Pizza Dough
  • 1/3 Cup of Prepared Pesto
  • 1.5 Cups of Shredded Mozzarella or Provolone Cheese
  • 1/2 lb of Uncooked Turkey Sausage, Crumbled
  • 1/2 lb of Brussels Sprouts, thinly sliced

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Prepare the basil first. Remove basil leaves from stems.
  2. In a blender or food processor; mix 1/3 cup of olive oil, basil leaves, chopped garlic, and blend.
  3. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  4. Refrigerate until needed.
  5. Heat oven to 425 degrees F.
  6. Coat a 9 x 13 inch pan with 1 tbsp of oil.
  7. Press the dough into the pan, covering the bottom and sides of the pan.
  8. Top the dough with pesto, cheese, sausage, and Brussels sprouts.
  9. Cook for 25-30 minutes
  10. Wait 5 minutes and then serve.

FoodBorderbanner

Thoughts After Reading:

I forgot to take the picture or else I would have included one. Well this pizza was delicious.

fantastic

I can’t wait to make it again!

joker-yum

The pesto was a perfect compliment and it was just so easy to make. Took no time at all.

FoodBorderbanner

For more pizza recipes, go to Pizza Siciliana

For more casseroles, go to Breakfast Omelet

For more pesto recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Caraway Rye Bread