This is one of the easiest, quickest, tastiest and most nutritious pasta dishes you will ever make. Take it from an Italian! Submitted by Luigi of South Florida. Thank you, Luigi!
- 1 pound dry pasta
- 1 pound shrimp (fresh or frozen)
- 1 pound of broccoli (cut in large florets)
- 1/2 cup olive oil
- 1/2 cup parmigiano reggiano (grated)
Continue reading “Shrimp Broccoli Pasta”
Known as poor man’s food in Italy, this meal is fit to serve a king!
- 4 large garlic cloves, thinly sliced
- 3 Tablespoons extra virgin olive oil
- Pinch red pepper flakes
- 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
- 1 ½ pounds of chopped kale
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
- Add the beans including the liquid.
- Add the chopped kale and simmer until they’re cooked but still firm.
- Add salt and pepper to taste.
- If you would like it to be a bit more like a soup you can add some additional water.
- Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
- Serve with a nice piece of bread. Enjoy!
Submitted by Jesse from Westinghouse. Thank you, Jesse! Got a recipe you’d like to share? Please email it to firstname.lastname@example.org. We’d like to share your favorites with our community.
- 1 1/4 pounds boneless pork loin, pounded thin
- 1/2 cup all- purpose flour for coating
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans
- In a shallow dish, mix together flour, salt and pepper.
- Dredge pork cutlets in the flour mixture.
- In a large skillet, melt butter over medium-heat.
- Add chops, and brown both sides.
- Transfer to a warm plate.
- Mix honey and pecans into the pan drippings.
- Heat through, stirring constantly.
- Pour sauce over cutlets.
- Don’t overcook pork or sauce.
Dishes like chicken unfairly become stamped as pedestrian due to simple over-exposure. This baked chicken graces our table almost every week, to the point of it becoming ho hum at home. But I’m reminded of how good it is if someone happens by in time to catch a whiff flowing from the oven. Baking it with foil over it, simmering it its juices combined with herbs and a nice dry sherry can be compelling, even to the over-exposed like me.
- 1 medium whole chicken
- 2 Tbsp olive oil
- 1 tsp salt
- Several turns of a pepper grinder
- 10 cloves garlic, peeled and crushed
- 2 bay leaves
- 3 sage leaves
- 1 respectable rosemary sprig
- ½ cup dry sherry
Remove giblets, rinse, and set into foil-lined baking dish
Apply oil over bird, followed by salt and pepper
Litter the bottom of the pan with the sage, bay, rosemary, and pour in the sherry.
To Bake cover the chicken over with aluminum foil and bake at 400 for 75 minutes
Uncover and brown until crispy on the top and the juices run clear.
Submitted by Linda at Westinghouse. Thank you Linda!
1 Green Pepper
1 Can dark red kidney beans w/ juice
1 lb hot sausage
2 large cans whole tomatoes w/ juice
2 tsp salt
2 tsp sugar
2 tsp chili powder
Cook & drain sausage.
Chop onion & pepper.
Throw all ingredients into a crock pot & cook all day on low.
For hotter taste, add diced jalapeños.
For blander taste, try ground turkey or beef.
Submitted by Linda at Eckert Seamans. Thank you, Linda!
- 8 (6 to 8 inch) flour tortillas
- 2 cooked chicken breast halves
- 1/2 c. Sliced roasted red peppers*
- 1/2 c. Sliced artichoke hearts
- 1/2 c. Chopped red onions
- 1/2 c. Sliced mushrooms
- 1/4 c. Shredded monterey or pepper jack cheese per quesadillas
Lay out the tortillas.
Shred the chicken and mix with everything except for the cheese.
Put equal portions of the chicken/vegetable mixture on each tortilla.
Add 1/4 c. of cheese to the top of each mixture.
Fold tortillas over and cook in a non-stick pan on each side until slightly browned, about 3 minutes per side.
Note: the chicken/vegetable mixture can be made ahead of time and refrigerated until time to cook.
* these can be from a jar, packed in water.
Submitted by Kristy at Eckert Seamans. Thank you Kristy!
According to Kristy, this may be a wee bit fussy, but it’s worth it. Because the bulgar chicken ROCKS!!!
- 1 cup water
- 1/2 cup bulgur wheat
- 1/4 cup chopped onion
- 1/4 cup thinly sliced celery
- 1/4 cup shredded carrot
- 1 1/2 teaspoons instant chicken bouillon granules
- 4 boneless, skinless chicken breasts
- 2 tablespoons cooking oil
- 1/2 cup dry white wine
- 1/4 cup water
- 1/2 teaspoon instant chicken bouillon granules
- 1 tablespoon snipped parsley
- In a small saucepan, combine the first 6 ingredients.
- Bring to a boiling; reduce heat.
- Cover and simmer about 15 minutes or until the bulgur is done.
- Remove from heat.
In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep.
Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture.
Secure the pockets with string, wooden picks, or the small metal skewers used to lace a turkey.
In a large skillet, cook chicken pieces in hot oil about 10 minutes or until brown, turning once.
Remove string or wooden picks (or metal skewers).
Place them in a 9 x 13 rectangular baking dish.
Add the remaining bulgur mixture between the chicken breasts in baking dish.
Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet.
Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup.
Pour the liquid over the chicken breasts.
Cover and bake in a 375 degree oven for 5 to 10 minutes or until done.