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Saturday, June 20, 2015

Cheesy Rigatoni Pasta Pie

Rigatoni Pasta Pie

Ingredients:
1        tablespoon extra-virgin olive oil
1        pound ground turkey
3        cloves garlic, minced
1        pinch crushed red pepper flakes
1        pinch coarse salt and freshly ground pepper
1        (28 ounce) can Muir Glen™ organic whole peeled tomatoes, crushed with your hands
1        pound rigatoni pasta
1        cup freshly grated parmesan cheese
2        cups shredded mozzarella
Directions:
  • Preheat oven to 400°F.
  • Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
  • In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
  • Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
  • Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
  • Let sit 15 minutes before slicing and serving!
  • Top with fresh basil if desired.
Source: tablespoon.com

"Cracked Out" Broccoli Salad

"Cracked Out" Broccoli Salad - fresh broccoli florets tossed with Cheddar, Bacon and Ranch - even broccoli haters love this quick side dish! Great for summer potlucks. Can make ahead and refrigerate until ready to serve.

Ingredients:
  • 1 (12 oz) package broccoli florets
  • 1/2 cup Ranch dressing
  • 1/2 cup shredded cheddar cheese
  • 4 slices bacon, cooked and chopped
Directions:

Mix together all ingredients, cover and refrigerate until ready to serve.

Source: tablespoon.com

Cajun Caesar Grilled Chicken

Cajun Caesar Grilled Chicken Recipe - 3 ingredient marinade! Caesar dressing, cajun seasoning and lemon juice. SO simple and super delicious! Whisk up marinade in the morning and let the chicken hang out in the fridge all day. Grill up for a quick and delicious dinner.

Ingredients:
  • 1 cup caesar vinaigrette dressing (Kraft)
  • 2 Tbsp cajun seasoning
  • 1 lemon, juiced
  • 4 boneless chicken breasts
Directions:

Whisk together dressing, cajun seasoning and lemon juice. Pour over chicken and refrigerate for at least 30 minutes, up to overnight.  Remove chicken from marinade and grill until done, approximately 10 minutes per side.

Source: plainchicken.com

Saturday, June 6, 2015

5-Flavor Pound Cake


5-Flavor Pound Cake Recipe - homemade pound cake with tons of great flavor - Vanilla, Rum, Coconut, Butter, and Lemon -  highly recommend serving it with some vanilla ice cream and fresh berries way at your Memorial Day cookout.

I don't know about you, but I love a good pound cake. This pound cake has TONS of great flavors. It has 5 to be exact.  Vanilla, Rum, Coconut, Butter, and Lemon.
 
Ingredients:
  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 1/2 tsp baking powder
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1 tsp coconut flavoring
  • 1 tsp butter flavoring
  • 1 tsp lemon extract
Directions:

Preheat oven to 325 degrees. Grease and flour a 10-cup bundt ban. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and shortening. Add sugar one cup at a time. Add eggs one at a time, mixing until the yellow disappears. Add vanilla, rum, coconut, butter and lemon flavorings/extracts.

Sift flour and baking powder. Add flour and milk to batter alternately with flour being the last ingredient added.

Pour batter into prepared pan. Bake for 90 minutes, or until toothpick comes out clean.

Allow cake to cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.

Source: plainchicken.com