Pork, Peas & Pasta Casserole

Pork, Peas & Pasta Casserole



Recipe type: Entree
Serves: 4

Ingredients

  • 6 ounces pork loin, cooked
  • 8 ounces penne pasta, or other pasta, cooked
  • 2 teaspoons salt (for the pasta water)
  • 1 cup frozen peas (4 ounces)
  • ¾ cup Parmesan cheese, finely grated and divided (1 ounce)
  • 2 tablespoons Italian bread crumbs

WHITE SAUCE:

  • 2 teaspoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk (I used 2%)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce


Instructions

  1. Preheat the oven to 350°F and lightly grease a 4-qt casserole dish.
  2. Put a large pot of water over high heat, add 2 teaspoons of salt and bring it to a boil. Add the pasta and cook until al dente (done, but still firm to the bite). Depending on the pasta, this will take from 12 to 20 minutes.
  3. Meanwhile, slice the pork (or other meat) thin, then cut it into bite-sized pieces. Grate the Parmesan finely (I use a microplane) and set it aside.
  4. TO MAKE THE WHITE SAUCE: Mix 2 T. of flour into ¼ cup of the milk until there are no lumps (I use a small, tightly sealed jar for this). Melt the butter in a large skillet over medium heat.
  5. Stirring constantly, add the flour mixture to the butter and gradually add the rest of the milk. Cook and stir until the sauce thickens, reducing the heat as needed.
  6. Reduce the heat to low and season the sauce with salt, pepper, dry mustard and Worcestershire sauce. Stir in ½ cup of the Parmesan until melted. Taste and adjust the seasoning as desired.
  7. Stir in the pork and peas and heat through.
  8. Add the cooked pasta and mix well. Pour this mixture into the casserole dish.
  9. Sprinkle the top with the bread crumbs and the reserved Parmesan cheese. Bake for 20 minutes, or until the top begins to brown.


source:http://www.delishable.net

PARMESAN & PEPPER KALE PASTA

PARMESAN & PEPPER KALE PASTA



Total Cost $5.93 recipe / $1.48 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (1.5 cups each)

INGREDIENTS

  • 2 Tbsp butter $0.20
  • 2 cloves garlic $0.16
  • 8 oz button mushrooms $1.99
  • 1 bunch kale (curly or lacinato) $1.89
  • 1/2 cup chicken broth $0.06
  • 1/2 lb pasta (any shape) $0.75
  • 1/2 tsp salt $0.02
  • 1/2 cup grated Parmesan $0.71
  • Freshly cracked pepper $0.15


INSTRUCTIONS

  1. Mince the garlic and slice the mushrooms. Place the butter, garlic, and mushrooms in a large pot and sauté the mushrooms over medium heat until they are soft and dark (about 5 minutes).
  2. While the mushrooms are sautéing, tear or cut the kale leaves from the stems, then chop them into small pieces. Rinse the kale well.
  3. Add the kale to the pot along with 1/2 cup chicken broth. Stir the kale as it cooks until it is fully wilted. Let the wilted kale simmer in the broth without a lid over medium heat until most of the broth has evaporated (about 10 minutes).
  4. While the kale is simmering, bring a medium pot of water to a boil, add the pasta, and cook until al dente (7-10 minutes). Drain the pasta and let it cool slightly, or until it looks a little dry and tacky in texture.
  5. Remove the pot with the kale and mushrooms from the heat. Add the pasta and stir to combine. The pot should be warm, but not steaming hot. If it's still steaming, let it cool for about 5 minutes.* Once slightly cooled, add 1/2 tsp salt, about 20 cranks of a pepper mill (or more if desired), and the grated Parmesan. Stir until all the pasta and vegetables are coated in Parmesan and pepper. Taste the pasta and add more salt or pepper if needed.


RECIPE NOTES
*Allowing the contents of the pot to cool slightly helps the Parmesan stick to the pasta instead of melting and sticking to the bottom of the pot.


source:https://www.budgetbytes.com/

THE SECRET TO PERFECT CHICKEN FRIED STEAK

THE SECRET TO PERFECT CHICKEN FRIED STEAK



PREP TIME 30 mins
COOK TIME 30 mins
TOTAL TIME 1 hour
Author: Loaves and Dishes
Serves: 4

INGREDIENTS
For the steaks

  • 1 - 2 lb package of cube steaks
  • Kosher salt
  • ½ cup all purpose flour
  • 2 large eggs - beaten
  • ½ cup whole milk
  • ½ cup all purpose flour
  • 2 tbs corn meal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tbs dried parsley
  • ½ tsp chili powder
  • 1 tsp black pepper

For the gravy

  • Drippings from the steaks
  • 2 Tbs all purpose flour
  • 3 Cups whole milk
  • Salt and pepper to taste


INSTRUCTIONS

  1. Preheat the oven to warming setting or 175 if you do not have a warming setting on your oven. Place an oven safe dish (plate or cookie sheet) covered with a layer or two of paper towel to absorb any extra grease.
  2. Place the steaks on a double layer of paper towels and using a second double layer of paper towels, dry the steaks well. Press down on the steaks to remove as much water as is possible to remove.
  3. Sprinkle the steaks well with kosher salt and set aside.
  4. Heat a heavy skillet on medium heat on the stove top with ¼ inch of vegetable oil in the bottom of the pan.
  5. When the oil is glistening and pops and crackles vividly when water is sprinkled in the pan, then it is ready for the steaks. While the oil is heating, set up the 3 dish breading station as described in next step.
  6. Set up three dishes for a breading station - make sure that the dishes are large enough to accommodate the pieces of steak plus the ingredients. For dish one, simply place ½ cup of all purpose flour. For the second dish, mix the 2 large eggs and the ½ cup of whole milk together well. For the third dish, mix ½ cup of all purpose flour, corn meal, garlic powder, onion powder, paprika, parsley, chili powder, 1 tsp salt and 1 tsp of black pepper.
  7. When the oil is hot and ready, give the steaks a final pat with paper towels to remove and remaining water and then dip the first steak in the the first breading - plain flour only. Immediately dip into the egg and milk mix. Then transfer to the seasoned flour mix - pat the flour onto the steak well.
  8. Gently place the floured steak into the oil and it should sizzle actively - it should not be smoking or have a burning smell - if so - then the oil is too hot. If it is not sizzling actively then the oil is too cold. It is IMPORTANT to have the oil at the right temp.
  9. Generally, you can safely cook 2 steaks in a 9” pan together. Do not bread up more steaks than you can cook right now.
  10. Add the steaks as you get them breaded - one at a time - not all at once. If you add them all at once - the cooking oil will change temp and it wont’ be the right temp for cooking your steaks.
  11. Allow the steaks to cook about 3 minutes per side then move to the oven to your plate waiting with paper towel on it.
  12. Once all of your steaks are cooked and in the oven. Turn the oven temp to off while you create your delicious gravy! In the pan that you cooked the steaks in, pour the grease off. Allow all of the little bits of steak to remain in the pan - and a little grease too - maybe as much as a few tablespoons.
  13. Add 2 tbs of flour to the grease left in the pan and cook on the stove top over medium high heat for 1- 2 minutes (the flour will start to look tan to brown in color).
  14. Add the milk all at once - it will sizzle a little - don’t worry.
  15. Constantly stir the milk using a wooden spoon and scrape the flavorful bits from the bottom of the pan as you do so.
  16. As the gravy begins to boil - turn the heat down to medium or medium low. Keep stirring until thickened.
  17. Taste and if it needs more flavor - add salt and pepper until it tastes just right.
  18. Serve the chicken fried steak over mashed potatoes and top with the gravy.



source:http://www.loavesanddishes.net

Steak Kebabs

Steak Kebabs



Yield: About 5 servings

Ingredients
Marinade

  • 1/4 c olive oil
  • 1/4 c soy sauce
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 1/2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 2 tsp Dijon
  • 1 tbsp garlic
  • 1 tsp freshly ground black pepper

Kebabs

  • 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 8 oz button or cremini mushrooms , halved (unless they're really small, keep those whole)
  • 2 - 3 bell peppers , cut into 1 1/4-inch pieces
  • 1 large red onion diced into chunks (about 1 1/4-inch)
  • 1 Tbsp olive oil , plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 10 wooden skewer sticks soaked in water for at least 30 minutes


Instructions
For the marinade:

  1. In a mixing bowl whisk together all marinade ingredients.

For the kebabs:

  1. Place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
  2. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean). With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up). Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Let rest for a few minutes then serve warm.


Recipe source: Cooking Classy

ITALIAN STUFFED FLANK STEAK

ITALIAN STUFFED FLANK STEAK



COURSE: ITALIAN
CUISINE: ENTREE
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 4 SERVINGS
CALORIES: 602 KCAL
AUTHOR: THE CHUNKY CHEF

INGREDIENTS

  • 3 - 4 cloves garlic minced or pressed through garlic press
  • 1 small shallot minced
  • 2 Tbsp fresh parsley finely minced
  • 1 tsp sage leaves finely minced
  • 1 tsp basil minced
  • 2 Tbsp olive oil
  • 2 - 2 1/2 pounds flank steak
  • 4 ounces thinly sliced prosciutto
  • 4 ounces thinly sliced provolone cheese
  • toothpicks soaked water for 10 minutes
  • Salt and pepper to taste


INSTRUCTIONS

  1. Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
  2. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
  3. Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
  4. Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.
  5. Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.
  6. Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.
  7. Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper.
  8. Skewer each pinwheel with a toothpick.
  9. Preheat oven to 350.
  10. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.
  11. Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
  12. Remove from oven, tent with aluminum foil and let rest for 5 minutes.
  13. Remove twine and toothpicks and enjoy!


source:https://www.thechunkychef.com

Easy Steak Marinade

Easy Steak Marinade



Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course: Dinner
Cuisine: American
Servings: 4 large steaks
Author: Chelsea, adapted from AllRecipes

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 2 large lemons (1/4 cup freshly squeezed lemon juice, 1/2 teaspoon lemon zest)
  • 1 tablespoon minced garlic
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dried basil
  • 1 and 1/2 tablespoons garlic powder
  • 1 and 1/2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon ground white pepper
  • Coarse sea salt, optional
  • Steaks of your choice
  • Canola oil, for grill grates


Instructions

  1. In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
  2. Whisk until ingredients are combined and incorporated.
  3. Pour the mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the "best grilling steaks")
  4. Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).
  5. About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).
  6. Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
  7. Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 
  8. Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks)
  9. Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*
  10. The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)
  11. Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)
  12. Enjoy!


Recipe Notes
*Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!


source:https://www.chelseasmessyapron.com

Lasagna Stuffed Meatloaf

Lasagna Stuffed Meatloaf



Serves 8  

Ingredients

  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 3 eggs, divided
  • 3 Tablespoons minced fresh parsley, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 2 lbs lean ground beef
  • 1/2 cup bread crumbs, quick oats or old fashioned oats slightly ground in a blender (gluten free, if needed)
  • 1/4 cup onion, minced
  • 1 clove garlic, crushed
  • 1/2 teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 2 cups, about 8 oz mozzarella cheese, shredded, divided
  • 1 cup of your favorite tomato sauce


Instructions

  1. Preheat oven to 350°F.
  2. In a bowl, combine ricotta cheese, ¼ cup parmesan cheese, 1 egg, 1 Tablespoon parsley, and ¼ teaspoon salt. Set aside.
  3. In a bowl, combine ground beef, bread crumbs or oats, 2 Tablespoons parsley, onion, garlic, ½ teaspoon pepper, 1 teaspoon salt, Italian seasoning, and 2 lightly beaten eggs. Gently combine with your hands until blended, but try not to overwork the meat.
  4. On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle.
  5. Set aside 1 cup shredded mozzarella cheese. Sprinkle the remaining 1 cup mozzarella cheese evenly over the ground beef about two inches from one of the short edges and an inch from the three remaining edges. Spread the ricotta cheese mixture evenly over mozzarella.
  6. Starting from the short egde with the cheese closest to it, roll up like a jelly roll, towards the end with the cheese two inches from the edge, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Press together any cracks,
  7. Place pan in the oven and bake for 45 minutes. Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved mozzarella and parmesan cheese.
  8. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
  9. Remove from oven and allow to stand 10 minutes. Slice and serve.


source:https://cupcakesandkalechips.com

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry



Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308 kcal
Author Dinner at the Zoo

Ingredients

  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • 1 tablespoon + 1 teaspoon vegetable oil
  • 2 cups small broccoli florets
  • 1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 cup oyster sauce
  • 1/4 cup low sodium chicken broth or water
  • 1 teaspoon sugar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • salt and pepper to taste


Instructions

  1. Heat 1 teaspoon of oil in a Kitchen Fair 10" Expressions fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  2. Add the ginger and garlic to the pan and cook for 30 seconds more.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  7. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
  8. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  9. Serve immediately, with rice if desired.


source:https://www.dinneratthezoo.com

Crock Pot Cubed Steak with Gravy

Crock Pot Cubed Steak with Gravy



Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Author The Country Cook

Ingredients

  • 1 packet of au jus gravy mix
  • 1 can cream of chicken soup undiluted
  • 1 can French onion soup undiluted
  • 1/2 cup of water
  • 1 ½-2 pounds cubed steak
  • to thicken gravy:
  • 3 tbsp . cornstarch
  • 3 tbsp . cold water

Instructions
  1. In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
  2. Stir well.
  3. Put cubed steak in slow cooker with gravy mixture.
  4. Cover slow cooker and cook steak on low for 6-8 hours.
  5. After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
  6. Turn the setting to high and cook for 30 minutes (until gravy is thickened.)


Recipe Notes
Serve with mashed potatoes.
If you are sensitive to salt, use lower sodium options where possible.


source:https://www.thecountrycook.net

SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILADA SOUP



COOK TIME 3 hours
TOTAL TIME 3 hours
Serves: about 6 servings

INGREDIENTS

  • 2 large chicken breasts, raw and thawed
  • 1 10oz can red enchilada sauce
  • 1 14oz can black beans, rinsed and drained
  • 1 14oz can corn, drained
  • 1 4-7oz can diced green chiles
  • 1 14oz can diced tomatoes, with juice*
  • 1 14oz can chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt
  • Optional Toppings:
  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado


INSTRUCTIONS

  1. Add all the ingredients to the slow cooker and stir to combine.
  2. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
  3. Use two forks to shred chicken.
  4. Serve hot with toppings, if desired.


NOTES
*I like using fire roasted tomatoes, or diced tomatoes with green chiles (like rotel) for a little more flavor


source:http://lmld.org

ROASTED MAPLE CINNAMON SWEET POTATOES

ROASTED MAPLE CINNAMON SWEET POTATOES



Ingredients

  • 2 large sweet potatoes, peeled and cubed small
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon


Instructions

  1. Heat oven to 425 degrees. Prepare a cookie sheet by lining with parchment paper or tin foil, and spray it with cooking spray. You could also just spray the cookie sheet with cooking spray too.
  2. Place cubed sweet potatoes into a mixing bowl. Drizzle the olive oil and maple syrup over top and then sprinkle the spices. Mix together until all sweet potato pieces are covered.
  3. Dump onto the prepare cookie sheet and bake for 15-20 minutes, or until tender and slightly crispy. Stir the potatoes half way through cooking time.


Notes
The cooking time will vary slightly based on the size of the sweet potatoes. I cut mine fairly small so mine were done a couple minutes early. Cut them all the same size so they will cook evenly.


source:http://togetherasfamily.com

Lemon Chicken & Asparagus Pasta

Lemon Chicken & Asparagus Pasta



Ingredients

  • 2 boneless , skinless chicken breasts
  • 1 Tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 2 Tbsp Butter
  • 4 cloves , garlic
  • 2 Cups Sodium reduced chicken broth
  • 2 Cups Milk
  • 3 Cups Fettuccine (or pasta of your choice)
  • 1 lb Asparagus , trimmed and cut into 1 inch pieces
  • 1/2 Cup Shredded Parmesan cheese
  • Juice and zest of 1 lemon


Instructions

  1. Heat olive oil over medium-high heat in a large saute pan.
  2. Add chicken, season with salt and pepper, and let cook for about 5-6 minutes per side, allowing the chicken to cook through and turn golden brown.
  3. Transfer chicken to a plate and tent with foil, allowing to rest for 10 minutes for slicing.
  4. Melt butter in the same saute pan and saute garlic until fragrant then add broth, milk and salt to taste.
  5. Stir to scrape up browned pieces on bottom of pan.
  6. Bring to a boil then add pasta, cover and simmer for length of time indicated on pasta packaging. (8-11 minutes depending on variety of pasta)
  7. Place asparagus on top of pasta and allow to cook for 3-4 minutes until slightly tender.
  8. Stir in parmesan cheese, lemon juice, lemon zest and stir in well.
  9. Mix chicken into the pasta and sauce. Allow to simmer if desired to allow sauce to thicken further


source:http://www.frugalmomeh.com

Honey Garlic Shrimp

Honey Garlic Shrimp



Makes 2 servings
Prep Time: 5 minutes
Total Time: 10 minutes

Ingredients

  • 3 Tablespoons honey
  • 1 Tablespoon reduced-sodium soy sauce
  • ¼ teaspoon crushed chili flakes (optional)
  • 1 teaspoon fresh ginger, minced
  • 2-3 cloves of garlic, minced (about 1 Tablespoon)
  • ¾ pound medium uncooked shrimp, peeled & deveined
  • 1 Tablespoon olive oil
  • salt, to taste
  • ground black pepper, to taste
  • 2 Tablespoons sliced green onion (optional garnish)
  • cooked brown rice (to serve)
  • broccoli or other veggies (to serve)


Preparation

  1. Whisk honey, soy sauce, chili flakes (if using), ginger, and garlic, together in a medium bowl. Set aside.
  2. In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat.
  3. Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.
  4. Pour in the honey garlic marinade and cook until the shrimp is cooked through, about 1 minute more. If desired, remove the shrimp from pan so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, the honey makes the sauce easy to burn if you forget about it on the stove).
  5. Serve the shrimp with the reduced sauce over brown rice and veggies. Garnish with green onion, if desired.


source:http://tiphero.com

CHICKEN & DORITOS CASSEROLE

CHICKEN & DORITOS CASSEROLE



Ingredients

  • 16 oz can refried beans
  • 4 chicken breasts, cooked and chopped
  • 1 (10 oz) can of cream of chicken soup
  • 4 cups Mexican shredded cheese, divided
  • 1/2 cup milk
  • 2/3 cup sour cream
  • 1 can Ro-tel tomatoes, drained
  • 1/2 packet of taco seasoning
  • 1 (11 0z) bag of Nacho Cheese Doritos, crushed
  • Toppings of your choice:
  • Tomatoes, Shredded Lettuce, Sour Cream, Black Olives, Jalapenos, Salsa


Instructions

  1. -Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
  2. -In a large bowl combine the soup, milk, sour cream, Ro-tel, 1 1/2 cup of cheese and taco seasoning. Add chicken, and combine.
  3. 1st layer- Spread the refried beans in the bottom of the baking dish
  4. 2nd layer - 1/3 of the Doritos
  5. 3rd layer - 1/2 of the chicken mixture
  6. 4th layer - 1/3 of the Doritos
  7. 5th layer - 1/2 of the chicken mixture
  8. 6th layer - the rest of the cheese
  9. 7th layer - the rest of the Doritos
  10. -Cover and bake for 30-35 minutes. (Bake the last 5 minutes uncovered)
  11. -Serve with whatever toppings your heart desires and enjoy!


source:http://www.auntbeesrecipes.com

French Onion Chicken

French Onion Chicken



Prep Time 15 mins
Cook Time 1 hrs 15 mins
Total Time 1 hrs 30 mins
Course: Main Course
Cuisine: American, Continental
Servings: 8
Calories: 551 kcal

Ingredients

  • 8 pieces chicken thighs, with skin
  • 2 + 1 tablespoons olive oil
  • 3 pounds onions, peeled and sliced to 1/4" thick
  • 1 teaspoon thyme
  • 3 tablespoons flour
  • 2 cups chicken or beef broth
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 1/2 cups gruyere cheese (gouda also works well)
  • salt and pepper to taste


Instructions

  1. Place 2 tablespoons olive oil in pan and heat to medium-low.  Add onions and cook until the onions are a deep rich brown color.  About 45 minutes.  DO NOT TURN THE HEAT TO HIGH to cook it faster.  You may need to add a tablespoon of broth occasionally if you see the onions sticking.  The onions will reduce down a lot.  Don't worry.  Its what is supposed to happen.
  2. While the onions are cooking in another pan you can cook the chicken.    Turn  heat up to high.  Add 1 tablespoon of olive oil.  Season the chicken with salt and pepper than brown the each side of the chicken for 5 mins per side.  Don't overcrowd the pan.  Its better to do it in batches and give the chicken room to brown.  Remove all chicken from the pan and wait until onions are completed.  You can deglaze the pan with 2 tablespoons of broth and then add this mixture into onions when you add the rest of the broth.  (turn heat off pan after deglazing until you are ready for it.)
  3. Once the onions are nice and browned, add garlic, thyme and flour to onions and stir vigorously to combine.  Continue to cook for 3 minutes.  Then add half of the broth and stir and cook for 5 minutes.  Then scoop out 1/3 of the onions and place on a plate.  Add the rest of the broth, balsamic vinegar, mustard and Worcestershire sauce and bring to a boil.(And the deglazed juices from cooking the chicken)  The sauce should start to thicken in a few minutes.  
  4. Place chicken back into the pan with  thickened onions/broth and then divide the onions you have set aside and place them atop of each piece of chicken. Place into a 350° oven and bake for 20 minutes.  Then remove from the oven and turn the oven to broil.    Sprinkle the grated cheese over each of the chicken topped with onions.  Place pan back in the oven and broil until cheese is melted and golden brown. (about 5 minutes depending on your oven)
  5. Serve Immediately.  


source :http://www.westviamidwest.com

Lemon Pepper Chicken

Lemon Pepper Chicken



Course Main Course
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings
Calories 345 kcal
Author Dinner at the Zoo

Ingredients

  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 tablespoon lemon pepper seasoning or more to taste
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley


Instructions

  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat.
  3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
  5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.


source:https://www.dinneratthezoo.com

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms



Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

ingredients

  • 2 pounds mushrooms
  • 1 tablespoon oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste


directions

  1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.


Nutrition Facts: Calories 89, Fat 4.1g (Saturated 0, Trans 0), Cholesterol 0, Sodium 465mg, Carbs 9g (Fiber 2.4g, Sugars 4.1g), Protein 7.8g


source:http://www.closetcooking.com

SAN FRANCISCO SEAFOOD CIOPPINO

SAN FRANCISCO SEAFOOD CIOPPINO



Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 Servings

INGREDIENTS

  • 1 loaf french baguette , 1/2-inch thick sliced on a bias (sourdough recommended)
  • 1 tablespoon olive oil , plus more for brushing on baguette
  • 1 cup yellow onion , 1/4-inch dice
  • 2 tablespoons minced garlic (about 8 cloves)
  • 1/2 cup leeks , cut into 1/8-inch slices
  • 1/2 cup celery , 1/4-inch dice
  • 1/2 cup red bell pepper , 1/4-inch dice
  • 1/2 cup carrots , 1/4-inch dice
  • 1 serrano chili pepper , seeded and minced (about 2 teaspoons)
  • 1/2 cup tomatoes , seeded and cut into 1/4-inch dice
  • 6 ounces tomato paste
  • 1/2 cup red wine (Merlot recommended)
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon thyme , chopped
  • 1 bay leaf , dried
  • 1/2 teaspoon kosher salt
  • 1/4  teaspoon black pepper
  • 1/2 pound raw scallops , about 20 (16/20 count size)
  • 1/2 pound raw shrimp , peeled and deveined (16/20 count size)
  • 1 pound mussels
  • 1 tablespoon chopped parsley


INSTRUCTIONS

  1. Prepare croutons. Preheat oven to 375°F. Slice the baguette on a 1/2-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a baking sheet and bake for 10 minutes. Flip over and cook another 2 to 5 minutes, until golden brown on each side. Cool and reserve.
  2. In a large pot, heat the oil over medium heat until hot. Add the onion and garlic, and cook until translucent, about 5 minutes. Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes. Add the tomatoes and cook 3 minutes. Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
  3. Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.
  4. Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes. Open the lid and flip over the shrimp. Insert the mussels, evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes, until the shrimp is cooked and mussels are open. Discard any mussels that do not open.
  5. Taste soup and season with more salt and pepper as needed.
  6. To serve: Ladle soup into serving bowls, add seafood, and garnish with chopped parsley and more thyme. Serve with homemade crouton. Enjoy!


RECIPE NOTES
If you do not want a slight spiciness to the stew, omit the serrano peppers.


source:https://www.jessicagavin.com

SKINNY CAJUN SHRIMP ALFREDO PASTA

SKINNY CAJUN SHRIMP ALFREDO PASTA



YIELD: SERVES 4
Prep Time :10 min
Cook Time :15 min
Total Time :25 min

Ingredients

  • 8 ounces (225g) pasta (I used linguine, use whatever you like)
  • 1 pound shrimp (shelled)
  • 2 teaspoons olive oil
  • 3 teaspoons cajun seasoning
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 3/4 cup milk (I used 2%)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded parmesan cheese


Directions

  1. Cook the pasta according to the package directions in a large pot of boiling water. Drain.
  2. Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
  3. In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
  4. Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.


Notes
Source: Adapted from Weight Watcher's New Complete Cookbook .


BREAKFAST ENCHILADA BAKE

BREAKFAST ENCHILADA BAKE



Author: Lovely Little Kitchen
Serves: 8

Ingredients:
FILLING

  • 8 tortillas
  • 12 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 cup shredded cheese
  • 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 cup salsa verde
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Chipotle Chilli Powder
  • 1/4 teaspoon McCormick Ground Cumin
  • 1/2 cup cheddar cheese, shredded

TOPPINGS

  • 1 cup cheddar cheese, shredded
  • 5 strips bacon, cooked and crumbled
  • 1/2 cup diced avocado
  • 3 stalks green onion, sliced thinly
  • 1/2 cup grape tomatoes, halved


Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
  3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
  4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
  5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
  6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
  7. Remove the pan from the oven, and add toppings as desired.


source:https://lovelylittlekitchen.com

Creamy Bacon Mushroom Thyme Chicken

Creamy Bacon Mushroom Thyme Chicken



Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Author: Alyssa
Serves: 4

INGREDIENTS

  • 4 bone in chicken thighs, can also use boneless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 2 teaspoons italian seasoning
  • salt and pepper
  • Creamy Bacon Mushroom Thyme Sauce:
  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, sliced
  • 6 slices bacon, cooked and crumbled
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme, stems removed


INSTRUCTIONS

  1. Preheat oven to 350 degree. Heat a large skillet to medium high heat. Add the chicken thighs and season with italian seasoning and salt and pepper. Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.
  2. Add olive oil to the skillet and saute the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skillet and heat for another minute. Serve immediately.


source:https://therecipecritic.com

GUINNESS AND COFFEE IRISH BEEF STEW

GUINNESS AND COFFEE IRISH BEEF STEW



COURSE: ENTREE
MAIN COURSE
PREP TIME: 10 MINUTES
COOK TIME: 3 HOURS
TOTAL TIME: 3 HOURS 10 MINUTES
SERVINGS: 6 SERVINGS
CALORIES: 659 KCAL
AUTHOR: THE CHUNKY CHEF

INGREDIENTS

  • 2 1/2 Tbsp olive oil
  • 2 1/2 lbs boneless beef chuck
  • salt and black pepper, to season beef
  • 4 cloves garlic, minced
  • 2 yellow onions, chopped
  • 7 slices bacon, chopped
  • 3 1/2 Tbsp all purpose flour
  • 14.9 oz can Guinness Draught beer
  • 5 Tbsp tomato paste
  • 3 cups chicken stock
  • 4 carrots, peeled and cut into 1/2-1" slices
  • 2 celery stalks, cut into 1" pieces
  • 1 parsnip, peeled and cut into 1/2" pieces (optional)
  • 2 bay leaves
  • 1 tsp dried thyme (or use 3-4 sprigs fresh thyme)
  • 1 tsp Nielsen Massey pure coffee extract
  • 1/4 cup water
  • 3 dried prunes, chopped (this is to mitigate any possible bitterness from the Guinness or coffee)
  • 8 baby red skin potatoes, cut in half or quarters


INSTRUCTIONS

  1. Use a sharp knife to slice beef chuck into 1 1/2-2" pieces.  Dab beef with a paper towel to dry, then season liberally with salt and black pepper.  Heat olive oil in a heavy bottomed pot (I love to use my dutch oven) over HIGH heat.  
  2. Add beef, in a single layer, to the pot and brown on all sides.  Be careful, as the oil may spatter.  Remove browned beef to a plate, then repeat with remaining beef.
  3. Lower heat to MED, then add chopped onions and garlic.  Season with salt, and cook until softened, about 3-4 minutes.  
  4. Add bacon pieces and cook until browned.  Add flour and stir to combine well.  Let floured mixture cook 1 minute to remove any raw flour taste.  While flour mixture is cooking, combine coffee extract and water and set aside.
  5. Pour in Guinness beer and stir well to combine and loosen any browned bits from the bottom of the pot.  Add tomato paste, chicken stock, carrots, celery, parsnip, bay leaves, thyme and coffee extract mixture.
  6. Return beef to the pot and stir.  If needed, add enough water so that the beef and veggies are nearly fully covered.
  7. Bring to a bubble, then reduce heat to LOW or so that it's simmering, cover, and simmer for 2 hours.
  8. Remove lid, add potatoes and chopped prunes, stir, then simmer UNcovered another 30-40 minutes, until sauce has thickened to a loose gravy consistency, beef is incredibly tender and potatoes are fork tender.
  9. If needed, skim residual fat off the surface.  Taste, and adjust salt and pepper as needed.  Remove bay leaves and serve.


RECIPE NOTES
Slow Cooker Directions:
Complete steps 1-4, add Guinness and loosen any browned bits from the bottom of the pot.  Transfer mixture to a slow cooker.  Add remaining ingredients and cook on LOW for 8 hours.
Oven Directions:
Complete steps 1-6.  Cover and bake at 325 degrees F for 2 hours 20 minutes.  Remove from oven, add potatoes and prunes, and simmer uncovered on the stovetop as directed in the recipe for 30-40 minutes to reduce sauce.


source:https://www.thechunkychef.com

general tso's cauliflower

general tso's cauliflower



serves: 6-8

INGREDIENTS
For the General Tso's Sauce:

  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • ½ cup chicken or vegetable broth
  • ½ cup soy sauce
  • ⅓ cup rice vinegar
  • ¼ cup sugar (more to taste)
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water

For the Batter:

  • 1 cup flour
  • ⅔ cup cornstarch
  • 1½ teaspoons baking powder
  • 2 teaspoons salt
  • 4 eggs
  • water as needed (about ½ cup)

Other Ingredients:

  • 1 head cauliflower, cut into small florets
  • a deep layer of oil for frying
  • scallions and sesame seeds for topping


INSTRUCTIONS

  1. General Tso's Sauce: Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
  2. Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).
  3. Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. 🙂 Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
  4. Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.


NOTES
We tried this with sautéed (not battered and fried) cauliflower and it worked but wasn't nearly as good.


source:http://pinchofyum.com

The Original Mike's Late Night Nachos

The Original Mike's Late Night Nachos



Ingredients

  • 1 14 ounce bag corn tortilla chips
  • 1 15 ounce jar salsa con queso
  • 4-6 ounces shredded cheddar cheese + extra as desired
  • 6 ounces chorizo (or 12 ounces if you want it meatier)
  • 2 jalapeno peppers, chopped or sliced into rings
  • 1 large ripe avocado, peeled, pitted and diced
  • Fresh tomato, diced
  • Chopped cilantro
  • Sour cream or Crema, if desired


Cooking Directions

  1. To a large oven-safe dish, add corn chips and spread them out. Pour salsa con queso over the top and mix well.
  2. Top with shredded cheddar cheese.
  3. Heat a small pan to medium heat and add chorizo. Cook about 8-9 minutes, or until chorizo is cooked through. Crumble over the top of the cheeses.
  4. Heat oven to 220 degrees and bake the dish until the cheeses melt through.
  5. Remove from oven and top with fresh jalapeno slices, avocado, tomato, and chopped cilantro, with crema if desired.
  6. Serve immediately and step back!


source:http://www.chilipeppermadness.com

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Chicken Mozzarella Pasta with Sun-Dried Tomatoes



Total Time: 1 hour
Yield: 4 servings

Ingredients

  • 3 large garlic cloves, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 1 lb chicken breast tenders
  • salt
  • paprika (just a little bit)
  • 1 cup half and half (half milk - half cream to form a lighter cream)
  • 1 cup mozzarella cheese, shredded
  • 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/2 cup reserved cooked pasta water (or more)
  • salt, to taste


Instructions

  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
  3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
  4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
  5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
  6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.


source:http://juliasalbum.com