Shrimp Zucchini Noodles!

Here is one of the meals to be featured in my upcoming cookbook! Check it out!!!

 

One Pot 30 Minute Creamy Tomato Basil Pasta Bake

basilpestopasta

This is soooo delicious!! Definitely a dish if you want to impress someone! I made this recipe as is! I used leftover chicken pesto I had from my Chicken Pesto Baguette recipe!

One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Print Recipe
Cook Time
30 minutes
Cook Time
30 minutes
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Print Recipe
Cook Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot.
  2. To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes.
  3. If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
  4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.
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Beef & Veggie Skillet

One Pot Beef Vegetable skillet
Our FIRST stop is going to be by Roxana’s Home Baking blog where she has a delicious recipe for a Vegetable One Pot Beef Vegetable skillet!
Prep time: 30 minutes
Cook time: 1 hour
Ingredients
1 1/2 pounds stew beef
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, roughly chopped
1 carrot, roughly chopped
2-3 garlic cloves, minced
10-12 small potatoes, halved
2 cups grape tomatoes, halved
1/2 cup beef stock
1/2 cup dry red wine
10-12 pearl onions
1 teaspoon minced fresh rosemary
Instructions
Heat the oven to 350F.
Heat 2 tablespoons of olive oil in a 10″ cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with slat and pepper.
Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery ribs, carrot, potatoes and minced garlic.
Cook over medium flame for 5 minutes.
Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
Return the beef to the pot, add the pearl onions and minced rosemary.
Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
Remove from the oven and serve warm.
I would recommend marinating the beef in one of your favorite marinades overnight if possible, if not a couple of hours should be enough for the beef to absorb plenty of flavor!
Please click on the picture if you want a step by step guide with pictures!

I found this great recipe for a One Pot Beef Vegetable skillet on Roxana’s Home Baking blog! This takes a little more time to make, but it’s well worth it. I would also use some Flavor God seasoning on the meat!

Beef & Veggie Skillet
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Beef & Veggie Skillet
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6-8 servings 30 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Heat the oven to 350F.
  2. Heat 2 tbs of olive oil in a 10" cast iron skillet over medium flame. Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with salt and pepper.
  3. Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery, carrot, potatoes, and minced garlic.
  4. Cook over medium for 5 minutes.
  5. Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper.
  6. Return the beef to the pot, add the pearl onions and minced rosemary.
  7. Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes.
  8. After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
  9. Remove from the oven and serve warm.
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Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta

Here’s a recipe I found on To Simply Inspire! You can visit their site for more details, instructions, and pictures. This is nice and quick. Please note that the type of Sweet Thai Chili sauce that you buy will greatly affect this dish so if the sauce costs $1… It may not end up as good as if you go ahead and buy the $4 one! Enjoy!

Bang Bang Shrimp Pasta
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Bang Bang Shrimp Pasta
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Sauce
Servings: people
Instructions
  1. Mix the sauce ingredients together in a bowl and set aside.
  2. In a large pot of boiling water, cook the pasta and drain well.
  3. Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper
  4. Heat the coconut oil on medium high heat and add the coated uncooked shrimp.
  5. Stir constantly while cooking until pink for approx. 7- 10 minutes.
  6. Remove from heat and set aside if pasta is not ready
  7. In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
  8. Garnish with parsley and serve immediately.
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Skillet Lasagna

Check out this recipe by Josie over at Pink Parsley… She has one of my FAVORITE recipes… 

First and foremost, let me tell you that if you love lasagna.. you will probably eat the entire pan! You have the option of swapping out the beef for turkey if you want, but I prefer it as is with lean sirloin beef (A little more expensive but more than worth it). If you would like to add chopped veggies to this recipe, I would add them right before you add the sauce over the broken lasagna shells due to the fact that you don’t wan’t to overcook them!

Another helpful hint, broiling in this recipe is just to brown the top, so keep your eye on it and don’t leave it in there for too long! ENJOY!

Skillet Lasagna
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Skillet Lasagna
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Pulse the tomatoes in a food processor until coarsely ground and no large pieces remain
  2. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 tsp of salt and cook, stirring often, until softened, 5 to 7 minutes. Sir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds
  3. Add the ground beef to the skillet. Cook, stirring often and using a wooden spoon to break up the meat, about 3 to 5 minutes, or until it's no longer pink.
  4. Scatter the pasta in the skillet, then pour the tomatoes over the top. Sir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, 20 minutes. Make sure you stir it often or the pasta will clump together and to the bottom and sides of the skillet!!!! Meanwhile Preheat your oven on broil!
  5. Remove the skillet from heat, and stir in half the mozzarella and parmesan, and 1/4 cup of the ricotta. Dot the remaining ricotta over the noddles in tables spoons, then sprinkle the remaining mozzarella and parmesan. Transfer to the oven and broil until the cheese melts and is starting to brown (This will only take a few minutes.. keep an eye on it).
  6. Remove from the oven, sprinkle with basil, and serve.
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