California Club Pasta Salad Recipe

California Club Pasta Salad Recipe

California Club Pasta Salad Recipe

Ingredients
  • 1 (16oz.) box rotini pasta
  • ½ deli rotisserie chicken, shredded
  • 1 avocado, cubed
  • ½ cup romaine lettuce, shredded
  • 1 cup grape tomatoes, halved
  • 6 slices bacon, crumbled
  • ½ cup cheddar cheese, cubed
  • ½ cup Swiss cheese, cubed
  • 1½ cups ranch dressing
  • Salt & pepper, to taste
  • Garlic powder, to taste
Instructions
  1. Boil your pasta, then combine all ingredients in a large bowl and toss with salad tongs to combine.
  2. Serve and enjoy!

Creamy Garlic Pasta with Roasted Vegetables

Creamy Garlic Pasta with Roasted Vegetabless

Creamy Garlic Pasta with Roasted Vegetables

Ingredients
  • 2 cups grape tomatoes, halved
  • 8 ounces mushrooms, quartered
  • 10 ounces fettuccine pasta
  • olive oil
  • 1 cup onion, finely diced
  • 8 garlic cloves, finely minced or grated
  • salt
  • black pepper
  • 4 tablespoons all-purpose flour
  • 2½ cups unsweetened plain almond milk
  • optional: fresh parsley or basil, chopped, for garnish
Instructions
  1. Preheat oven to 400ºF. Place the tomatoes and mushrooms on a large baking sheet and toss with olive oil to coat. Season with a pinch of salt and bake for 20-25 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta to al dente according to package instructions. Drain and set aside.
  3. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring frequently, until the onions are just tender. Sprinkle the flour into the skillet and stir to combine. Slowly pour in the almond milk, whisking to combine. Season with a pinch of salt and pepper and continue cooking, whisking constantly, until the sauce is thickened and bubbling.
  4. If desired, pour the sauce into a blender and blend until completely smooth and creamy. Return to the skillet over medium-low heat, then taste and adjust the seasonings as needed. Add the pasta and roasted vegetables to the sauce and stir to combine. Garnish with fresh chopped parsley or basil, if desired, and serve immediately.

Incredible Leftover Lasagne Recipe

Incredible Leftover Lasagne Recipe

Ingredients

EGG PASTA DOUGH
700 g tipo 00 flour
7 large free-range eggs , or 14 yolks
FILLING & BÉCHAMEL
3 cloves of garlic
4 onions
3 sticks of celery
3 carrots
1/2 a bunch of fresh rosemary
olive oil
2 teaspoons dried oregano
3 x 400 g tins of chopped tomatoes
375 ml chianti, or other medium-bodied red wine
750 g leftover cooked higher-welfare meat, such as chicken, beef, lamb, pork
1 litre milk
a few peppercorns
75 g unsalted butter
75 g plain flour
100 g Parmesan cheese
1 x 125 g ball of buffalo mozzarella
a few sprigs of fresh basil

Directions

Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well. Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor. Just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.

Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky. Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.

It’s not the end of the world if you haven’t got a pasta machine, just use a rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.

If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again. Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.

Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges. For the lasagne sheets needed in these recipes, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.

Cut the pasta into 20cm x 10cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out

Peel and finely slice the garlic. Peel all the onions, finely chop 3 and cut the remaining onion into wedges. Trim and finely chop the celery and carrots, and pick and finely chop the rosemary.

Heat a good lug of oil in a large, deep saucepan. Fry the garlic over a medium heat for 1 minute, until golden. Add the finely chopped onions to the pan with the carrot and celery. Fry over a low heat for 10 to 15 minutes, or until the veg are soft but not coloured.

Add the rosemary, oregano, tomatoes, wine and a good pinch of sea salt and black pepper, and bring to the boil. Reduce the heat and leave to simmer for 1 hour, until thickened.

Chop up the meat or pulse in a food processor, then stir into the ragù for the final 15 minutes, or until the meat is heated through and the sauce is thick, rich and glossy. Stir the sauce regularly and loosen with a splash of boiling water from the kettle if it’s too thick for your liking.

When the ragù is almost there, preheat the oven to 180ºC/gas 4 and start your béchamel sauce. Pour the milk into a large saucepan over a low heat. Add the peppercorns and the remaining onion and gently bring almost to the boil.

Melt the butter in a second saucepan. Stir in the flour to create a paste and cook over a medium heat, stirring frequently, for 1 to 2 minutes. Whisk in the hot milk, a ladleful at a time (discard the onion and peppercorns). Gently bring to the boil, then reduce the heat and simmer for 5 minutes, or until you have a thick, smooth sauce. Grate and stir in most of the Parmesan and season to taste.

Grease a large rectangular or round baking dish with a little oil and bring a pan of salted water to the boil. Add the lasagne sheets to the pan, a few sheets at a time, and cook for 1 minute or so per batch. Remove the pasta with tongs and spread out on a clean tea towel to drain.

Drape a single layer of lasagne over the base of the baking dish. Spread over a thin layer of ragù, top with another layer of pasta and then spread over a thin layer of béchamel sauce. Repeat as many times as you can (6 to 8, ideally), finishing with a layer of pasta topped with béchamel sauce.

Tear over the mozzarella, then finish with the remaining grated Parmesan, a drizzle of oil. Pick and scatter over the basil leaves. Bake the lasagne in the oven for 45 minutes, or until golden on top and bubbling at the edges. Let stand for 5 minutes before serving.

 

Chicken Caesar Pasta Casserole

Chicken Caesar Pasta Casserole

Chicken Caesar Pasta Casserole

Ingredients
  • 2 cups rotini pasta, uncooked
  • 2 cups cooked chicken, shredded (rotisserie chicken works well here)
  • 1 cup creamy Caesar dressing (I like Cardinis or Brianna’s)
  • ½ cup chicken broth
  • ⅓ cup green onions
  • 1 ½ cups Caesar flavored croutons, coarsely crushed
  • ¼ cup Parmesan cheese
 Instructions
  • Preheat oven to 350 degrees and grease a 2-quart baking dish. This is smaller than a 9×13 pan which holds 3 quarts.
  • Prepare pasta according to package directions. Drain well.
  • In a large bowl, combine cooked pasta, chicken, Caesar dressing (you can add as much as ¼ cup more if desired), chicken broth, and green onions.
  • Pour mixture into prepared baking dish and top with crushed croutons. Sprinkle with Parmesan cheese on top and bake, uncovered, for 20-25 minutes or until croutons are golden brown. Serve with a green salad.

Taco Pasta Salad

Taco Pasta Salad

Taco Pasta Salad

Ingredients
  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1½ cups salsa
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, firm but ripe – diced
 Instructions
  • Cook pasta according to package directions. Drain and cool.
  • In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  • In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
  • Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

 

Slow Cooker Chicken Fettuccine Alfredo

Slow Cooker Chicken Fettuccine Alfredo

 Slow Cooker Chicken Fettuccine Alfredo

Ingredients

  • 2 tablespoons minced garlic
  • 1/4 cup olive oil
  • 1 pint cream
  • 2 boneless, skinless chicken breasts (sliced)
  • 2 overflowing cups broccoli florets (one package Cascadian Farm frozen)
  • 9 ounces refrigerated fresh fettuccine (one package)

Instructions

  1. Put the garlic and oil into the slow cooker and turn it on high. Let it sit 40 minutes until the garlic shows evidence that it is beginning to brown.
  2. Add in the chicken and cream and let it go another 40 minutes.
  3. Stir in the broccoli and noodles and 1/4 cup of water. Cook 30 minutes or until it begins to simmer. Serve.

Summer Pasta Salad

Summer Pasta Salad

Ingredients

  • 5 cups cooked small shell pasta (approximately 3 cups dry)
  • 3/4 cup diced raw carrots
  • 1/4 cup diced onion
  • 8 oz. (1 1/2 cup) mini-cubed ham
  • 1 (8 oz) package (1 1/2 cups) frozen peas
  • 1/2 teaspon salt
  • 1/8 teaspoon pepper
  • 16 ounce container light sour cream
  • 1/2 cup french dressing
  • 1/2 tablespoon Lawry’s seasoned salt
  • 1 cup shredded colby-jack or cheddar cheese
  • Optional: diced celery, diced green pepper
Instructions
  1. Stir together the cooked pasta, carrots, onion, ham and peas. Separately, blend the sour cream, french dressing, salt, pepper and seasoned salt. Stir into pasta. Fold in half the cheese. Pour into serving dish and top with remaining cheese. Cover tightly. Chill several hours before serving. Best made the day before.

Cheeseburger Macaroni Recipe

Cheeseburger Macaroni Recipe

Cheeseburger Macaroni Recipe

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.