Friday, May 12, 2017
Honestly, this is one of the best ways I like to cook pasta. My husband nor I like marinara sauce...(I know all you marinara lovers are saying WHAT???) True..we prefer a white sauce. So, I came up with this wonderful Bolognese that is really fresh and I think you will love it.
1 lb. lean ground beef
2 small sweet yellow peppers, diced
1/4 green bell pepper, diced
1 heaping Tbsp. Basil Pesto
4 Tbsp. Tomato paste
3 green onions, diced
4 Tbsp. chopped red onion
1 tsp. garlic
1 tsp. salt
1 tsp. ground pepper
water as needed
2 - 3 cups wide egg noodle pasta.
2 cups shredded mozzarella cheese
Brown ground beef with all of the ingredients except the pasta. Boil the pasta in 2 quarts of water with 1 tsp. salt. Bring to a boil and cook until al dente'. Drain all of the water from the pasta. Add to the ground beef mixture and gently stir together to combine. If the mixture is too dry, add a couple Tbsp. of water.
Serve topped with shredded mozzarella cheese and some garlic bread on the side.
Friday, May 5, 2017
In honor of Cinco de Mayo I made my Guacamole last night... It is always a hit. Easy and tasty! In fact, I won't eat anyone's guacamole except mine!
Best Ever Guacamole
5 to 6 ripe Avocados
1/4 cup diced red onion
4 Roma tomatoes, chopped
1 tsp. lemon juice
1/2 tsp. lime juice
1/2 tsp. sea salt
1 tsp. tobacco sauce (optional)
1/2 tsp. ground pepper
Remove insides of Avocados and place in a food processor. Add remaining ingredients. Pulse just enough to coarse chop. Chill for at least 2 hours and serve. Serve with chips or Pita bread.
HINT: Easy way to cut open an Avocado: Using a sharp knife, cut long ways all the way around the Avocado. Use your hands on each side of the cutting and twist. If the Avocado is ripe enough, it should just twist apart then you can remove the pit with a spoon.
Be sure when you remove the meat from the Avocado that you don't dig down into the dark green. It will be bitter.
Thursday, May 4, 2017
Cold salads are wonderful for picnics and a quick lunch on a hot summer day. With summer coming up, I thought I would share one of my favorites:
Shrimp & Crab Pasta Salad
2 cups small shell pasta, cooked and drained
1 stalk celery, finely diced
1/4 of a small red onion, finely diced (you can substitute any onion)
1 can of chopped crab meat (drained) (can be omitted if you don't like crab)
1 can of tiny shrimp (drained)
1 tsp. dill
1/2 to 3/4 cup real mayonnaise
2 Tbsp. sour cream
1/8 cup evaporated milk (more or less)
1 cup shredded mozzarella cheese
Pre-cook the pasta in salted water, drain and set aside to cool for about 10 minutes. Dice the celery and red onion, very finely. Open the cans of tiny shrimp and crab meat and drain. Mix all of the ingredients into the pasta and stir well. If it is too thick, add a little more evaporated milk until it is a creamy consistency.
Serve with crackers.