Pasta History & Tips – Quick Pasta

It is believed that the Chinese were eating noodles as early as 5000 B.C.? The exact origin of pasta is unknown, although Italians have been given much credit in developing the recipes we most enjoy today.? American history is much clearer regarding the introduction to pasta.? On a trip to Naples, Italy in the late 1700s, Thomas Jefferson was introduced to pasta and was the first to bring it back to the states. Cooking directions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).? What varies is the cooking time.? Pasta should always be cooked “al-dente” which means “to the tooth” or firm.? Don’t overcook your pasta.? To cook 1 pound of dry pasta, bring 5 quarts of water with 2 Tbl. salt to a rolling boil.? Just before adding the pasta, add 2 Tbl. olive oil to the water.? Add pasta, stir immediately to separate each strand of pasta, return water to a boil.? Reduce heat to a light boil and cook according to package directions.? Thin pasta such as Angle Hair and Thin Spaghetti will require from 3-7 minutes.? Regular spaghetti from 6-8 minutes.? Thicker, heavier pastas like fettuccine about 9-11 minutes of cooking.??? Don’t “throw your pasta against the wall” to check for doneness. ?Only overcooked pasta will stick to the wall.? Check done by sampling.? As soon as your pasta has reached the desired doneness, drain it thoroughly in a colander.? If you plan to use right away, rinse your pasta in hot water.? If you are

Excerpt from:
Pasta History & Tips – Quick Pasta

Chicken Pretzel Casserole

Pretzels butter cream of chicken soup cheddar cheese chicken onions (optional) water As you can see from the ingredient list, you probably have most, if not all, already in your kitchen.? This recipe was originally sent to me making it without the chicken and water.? I made those changes and used a different kind of pretzel and not as many (original used 2 lbs.).? With these changes, this dish came out wonderfully delicious! See the full recipe at Martha’s Kitchen Korner . Think With Your Taste Buds – I topped mine with French fried onions.? You can also add extra cheese, some walnuts would make a nice addition.? You might even add some chopped celery.

View post:
Chicken Pretzel Casserole

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

The first item served by Chef Mickler from the Red Lobster menu was an appetizer called Wood-Grilled Shrimp Bruschetta .? This is a new item on the menu and when it was first delivered to our table I had my doubts.? Remember I told you I don’t eat raw tomatoes and this dish clearly had just that.? But I was determined to give it a try anyway and boy were my taste buds happy that I did.? This appetizer starts out with a piece of garlic sourdough toast topped with fresh tomatoes, red onions and basil and drizzled with balsamic vinaigrette.? And if that wasn’t enough to make it delicious they went a step further and added wood-grilled shrimp. When I say wood-grilled, Chef Mickler explained that all Red Lobsters have a grill that uses real wood, oak to be specific, not just an open flame.? The wood brings out the natural flavor in seafood and sears in the juices. ? When I took that 1 st bite all doubts of my not liking it due to the tomatoes disappeared.? I really thought that this couldn’t be topped.? Wrong! Next came the Lobster Pizza. ?This isn’t a new dish but one that if you haven’t tried you are really missing out.? Chef Mickler explained that this has been

Here is the original post:
Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

The first item served by Chef Mickler from the Red Lobster menu was an appetizer called Wood-Grilled Shrimp Bruschetta .? This is a new item on the menu and when it was first delivered to our table I had my doubts.? Remember I told you I don’t eat raw tomatoes and this dish clearly had just that.? But I was determined to give it a try anyway and boy were my taste buds happy that I did.? This appetizer starts out with a piece of garlic sourdough toast topped with fresh tomatoes, red onions and basil and drizzled with balsamic vinaigrette.? And if that wasn’t enough to make it delicious they went a step further and added wood-grilled shrimp. When I say wood-grilled, Chef Mickler explained that all Red

See the rest here:
Experiencing Red Lobster’s New Menu with Chef Mickler – Part 2

Turkey and Pinto and Black Bean Chili

I’m cold.? Now I am not talking just a little cold here, I mean I am bundle up in a bunch of sweaters, fuzzy sock and big slippers, gallons of hot tea being drank, but I still can’t seem to get warm so I guess that’s why my family is eating lots of soups and comfort foods right now!? Anything to try and be warm.? This chili fit the bill.? Needed to simmer on the stove and I knew if would smell just perfect and add the illusion of warmth to the house! Turned out absolutely perfect and I can’t wait for the leftover for dinner tonight! Recipe for the cornbread can be found here ! Turkey and Pinto Bean Chili (adapted from Epicurious.com ) Ingredients: 1 Tbs Olive Oil 1 large onion, chopped 2 medium-size red bell peppers, chopped 6 garlic cloves, chopped 1.5 pounds ground turkey 5 tablespoons chili powder 1 tablespoon ground cumin 1 1/2 teaspoons dried oregano 2 15-ounce cans pinto beans, drained 1 15-ounce can of black beans, drained 1 28-ounce can crushed tomatoes 3 cups canned low-salt chicken broth 1 ounce semisweet chocolate, chopped Directions: Heat Olive Oil in a large heavy bottom pot. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour but can be simmered longer for a thicker chili. Season with salt and pepper.

More here:
Turkey and Pinto and Black Bean Chili

Creamy Chicken & Pasta

This dish is so simple and has so many possibilities for changes. It would be wonderful made with shrimp. You can also make this with leftover chicken or pork. Of course you would eliminate the cooking of the chicken and add the chicken with the broth, cream cheese, etc. I think some French fried onions on top would be good too. These would be added when the final cheese is added. This is a fun dish to play with. You can view the full recipe by going to Martha’s Recipes

Link:
Creamy Chicken & Pasta

Orange-Cilantro Black Bean Salad

My Mom sent me an email today reminding me that I had not posted since last week some time…funny Mom!? One of my problems is we are so busy that by the time I get to sit and eat I am so hungry and it is pitch black out.? I have lights but am not satisfied with the pictures when I use them.? Also my meals have been somewhat less than inspiring.? Mostly based on what I have on hand and that hasn’t really been anything fancy.? But today I was flipping through sites and came across this recipe from Weight Watchers.? It sounded wonderful and…I had everything on hand!!! Orange-Cilantro Black Bean Salad (Weight Watchers Online) Ingredients: 1/2 tsp olive oil??? 1/2 medium red onion(s), cut into thin wedges? 2 medium garlic clove(s), finely chopped? 1/4 tsp ground cumin? 1 cup(s) canned black beans, rinsed and drained 2 Tbsp cilantro, fresh, chopped 2 tsp red wine vinegar? 2 medium orange(s), peeled, segmented 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Directions: In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more. Stir in black beans and cook just until heated through. Transfer bean mixture to a medium-size bowl and stir in cilantro, vinegar and oranges. Season to taste and serve. Yields about 3/4 cup per serving. ***If you are counting points this is described as being 4 servings at 3/4 cup each.? They give it 1 weight watchers point.? Not bad for a filling lunch!

More here:
Orange-Cilantro Black Bean Salad

Crock Pot Steak Strips with Dumplins

This is another dish for those of you who wanted meals for 2. And of course, you can double the recipe to feed more. This dish is made up of beef strips, cream of mushroom soup, mushrooms, onions, bell peppers and topped with light and fluffy dumplings. To view the full recipe go to Martha’s Kitchen Korner

Read more:
Crock Pot Steak Strips with Dumplins

Rosemary Turkey Leftover Bake

I always have left over turkey and dressing and try to come up with new ways use my leftovers but also change the flavor. My Rosemary Turkey Leftover Bake is great and so simple. Here is what you need. Left over dressing, about 3 – 4 cups (the amount is up to you) 1 egg, lightly beaten 1/2 cup chopped pecans Left over turkey 3 Tbl. olive oil + 1 Tbl. olive oil 1 Tbl. chopped fresh rosemary (1 tsp. of dried) 1/4 cup grated Parmesan cheese 1 cup sliced mushrooms 4 green onions, sliced 1 can cream of chicken soup 1 cup chicken broth Preheat oven to 400 degrees. Crumble your dressing and add in egg and nuts. Spoon the dressing into the bottom of a baking dish sprayed with non-stick spray. Evenly place a thick layer of turkey over dressing. Stir together olive oil and rosemary. Brush over turkey. Sprinkle with Parmesan cheese. Bake 20 minutes. While this is baking, sauté mushrooms and onions in 1 Tbl. of oil over medium-high heat for about 5 minutes or until tender. Stir in soup and broth. Reduce heat and simmer for about 5 minutes. Serve spooned over turkey and dressing.

See the original post:
Rosemary Turkey Leftover Bake

Roasted Herb Potatoes

These potatoes are a perfect addition to your Thanksgiving dinner. You can use just one herb such as rosemary or chives or add your favorite blend. Add onion wedges for more flavor. I also like to make them adding bell peppers. Not only are they easy to make they also reheat very well. Plus, you can make them with red potatoes. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

Read more here:
Roasted Herb Potatoes

Next Page »