Please post your recipes here:
I’m making spaghetti sauce:
1 can of tomato paste
1 can of tomato sauce
1 can of diced or crushed tomatoes
small can of sliced mushrooms (could use fresh)
pinch of: onion powder, garlic powder, oregano, basil, two bay leaves, pinch of sugar and salt and pepper. Pinch of dried hot chili pepper flakes, dash of olive oil and parmesan cheese. Tweak seasonings as necessary.
It’s freaking delicious, my DH freaks for my sauce. :yay:
Yum! It sounds delicious!!
mmm yummy.
My newest recipe is now a favourite. It’s disgustingly cheesy/fatty/amazing, so not for the lactose intolerant or those battling their waist lines :teehee: Definitely not something I would make all the time but so worth it when in the mood for something really rich.
I make enough for 4 people so we have lots of left overs.
[B]4 skinless boneless chicken breast[/B] - cooked however you like (grilled, baked, boiled just not raw) and cut into cubes or strips.
[B]Your favourite pasta[/B] - enough for 4 people. I use Penne. Cook it to whatever tenderness you like.
[B]
-Sauce -
1 cup chicken broth[/B]
[B]1 8oz package of cream cheese[/B] softened and cubed
[B]2 sweet bell peppers[/B] - red or yellow or one of each, diced or thinly sliced.
[B]1/4 cup butter
1/2 cup chopped frozen spinach
Garlic Powder to taste - [/B]I’ve never measured it I just add it in. You could use fresh of course if you have it.
Combine all the sauce ingredients into a saucepan on medium heat. Stir occasionally until everything is combined and the cream cheese and butter are fully melted, add in the cooked pasta and chicken pieces and stir till everything is covered in the sauce.
You can serve it as it is orrrr…
…Sometimes if I am feeling really fat I like to shred some mozzarella and pour everything into a baking dish and bake at 350F with mozzarella sprinkled on top until bubbly.
Everything takes about 20-25 min so I do it all at one time. The chicken bakes in the oven while a pot of water boils for the pasta and another pot simmers with the sauce ingredients. By the time the chicken is cooked and chopped the pasta is usually done and the sauce is ready to go. Sometimes the pasta takes a little longer so I just put the sauce on a very low heat and keep stirring it occasionally until the pasta is ready.
I tried a new recipe yesterday that was both easy and good.
1 tube of polenta
1 jar of marinara/spaghetti sauce
2 medium zucchini
1 1/2 cups shredded mozarella
In a 1 1/2 to 2 qt shallow pan (a small lasagna pan), pour in a little bit of sauce to coat the bottom. Slice the polenta pretty thickly (about 1/2" slices) and place in a single layer in the pan. Slice your zucchini in 1/4" slices and layer on top of the polenta. Top with the rest of the sauce, and then sprinkle with cheese. Bake at 425, covered, for 10 minutes, then remove the top and bake an additional 5-10 minutes or until cheese is melted.
This can be made for both meat-lovers (if you use a meat sauce) or vegans (vegan polenta, vegan marinara, and Follow Your Heart “cheese”).
^ that is intriguing…
My Dh made vegetarian shepherd’s pie for dinner last night and it was DELICIOUS! I have a sensitive palate/nose cause I’m pregnant and I snarfed down a bunch of it, tasted awesome: