Tuesday, September 01, 2015

One Pot Cheesy Pasta and Sausage

This recipe from The Slow Roasted Italian was AMAZING! Super quick and easy and packed with flavor. This will definitely be one I make many times in the future.

INGREDIENTS:
3 cups halved grape tomatoes, divided (I used 3 cups diced fresh Roma tomatoes)
1 large onion, sliced (I used 1/2 onion)
1 pound smoked Italian sausage links, precooked (sliced into coins) (I used breakfast sausage links)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese (fresh is best!)

DIRECTIONS:
Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.

Combine remaining ingredients in a large pan or dutch oven over medium high heat. Cover and bring to a boil. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (see pasta package for exact time). Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.

Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.

Serves: 6-8

Tuesday, April 28, 2015

Bacon Macaroni Salad



Bacon Macaroni Salad Recipe

Bacon Macaroni Salad Recipe

This pleasing pasta salad is like eating a BLT in a bowl. Chock-full of crispy crumbled bacon, chopped tomato, celery and green onion, the sensational salad is draped in a tangy mayonnaise and vinegar dressing. It's a real crowd-pleaser! -Norene Wright, Manilla, Indiana
TOTAL TIME: Prep: 20 min. + chillingYIELD:12 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 large tomato, finely chopped
  • 2 celery ribs, finely chopped
  • 5 green onions, finely chopped
  • 1-1/4 cups mayonnaise
  • 5 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1 pound bacon strips, cooked and crumbled

Directions

  • 1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.
  • 2. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon. Yield: 12 servings (3/4 cup each). 

Nutritional Facts

3/4 cup equals 290 calories, 25 g fat (5 g saturated fat), 19 mg cholesterol, 387 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g protein. 

Black Bottom Banana Bars

I added chocolate chips to the banana layer - yum!
Black-Bottom Banana Bars Recipe

Black-Bottom Banana Bars Recipe


INGREDIENTS:

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups mashed ripe bananas (about 3 medium)

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup baking cocoa

DIRECTIONS:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. 

2. Divide batter in half. Add cocoa to half; spread into a greased 13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl with a knife. 

3. Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack. 

Yield: 2-1/2 to 3 dozen.  

Read more: http://www.tasteofhome.com/recipes/black-bottom-banana-bars#ixzz3YcZR81N3

Sunday, March 08, 2015

Creamy Tomato Tortellini Soup




Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half cream
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional

Directions

  • 1. Cook tortellini according to package directions.
  • 2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts). 

Nutritional Facts

1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein. 
 

Read more: http://www.tasteofhome.com/recipes/tomato-tortellini-soup/print#ixzz3ToVwqk6h