Tomato Basil Baked Pasta Recipe

Tomato Basil Baked Pasta Recipe

Tomato Basil Baked Pasta Recipe

Ingredients:

Serves

  • 1 (16 ounce) box fusilli pasta (or any similar pasta)
  • 2 (28 ounce) cans crushed tomatoes
  • ½ cup water
  • ¼ cup olive oil
  • ½ cup basil, torn
  • 2 tablespoons dried oregano
  • 4 cloves garlic, minced
  • 2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon black pepper
  • 3-4 large tomatoes, thinly sliced

Directions:

  1. Pre-heat oven to 450°F/230°C.
  2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
  3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
  4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
  5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
  6. Enjoy!



Corn Fritters with Cheddar Recipe

Corn Fritters with Cheddar Recipe

Corn Fritters with Cheddar Recipe

Ingredients:

Serves 12

  • 1 ½ cups flour
  • 2 cups corn (or one 15 ounce can)
  • ½ cup cheddar cheese, shredded
  • ⅓ cup chives, chopped
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • ½ cup oil, for frying

Directions:

 

  1. In a large bowl, mix the ingredients.
  2. In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
  3. Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
  4. Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
  5. Serve with a dollop of sour cream and chives.
  6. Enjoy!



Easy Barbecue Popcorn Chicken

Easy Barbecue Popcorn Chicken

Easy Barbecue Popcorn Chicken

Ingredients:

  • 2 chicken breasts
  • 1 cup barbecue sauce
  • 6 cups barbecue-flavored chips

Directions:

 

  1. Preheat oven to 375°F/190°C and spray a baking sheet with nonstick oil.
  2. Cut chicken breasts into bite-size pieces and place in a bowl.
  3. Add the barbecue sauce to bowl with chicken and stir.
  4. In a large ziplock bag, crush the barbecue chips into desired crumbs (to replace bread crumbs).
  5. Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray.
  6. Bake chicken until golden brown, about 12 minutes.
  7. Enjoy with a side of ranch dressing or any sauce!



Potato Lasagna with Ham And Cheese

Potato Lasagna with Ham And Cheese

Potato Lasagna with Ham And Cheese

Ingredients:

 

  • Serves 4–5
  • 5 potatoes, peeled
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8–10 slices ham
  • 7–8 slices mozzarella cheese
  • 5 slices bacon, cooked and crumbled
  • ¼ cup parsley, chopped
  • 2 cups shredded mozzarella cheese
  • 1 cup heavy cream
  • 2 eggs

Directions:

  1. Preheat oven to 350°F/180°C.
  2. Slice the peeled potatoes into ½-centimeter slices.
  3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
  4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  10. Bake for about 40 minutes, until the cheese is a deep golden brown.
  11. Cool slightly, slice, then serve!



Amazing coconut and shrimp curry

Amazing coconut and shrimp curry

Ingredients

For Shrimp Marinade
¼ tsp salt
¼ tsp freshly ground black pepper
1/7 tsp cayenne pepper
2 tbsp lemon juice
1 lb extra-large shrimp, peeled and deveined

For the sauce

1 tbsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp minced fresh ginger
½ tsp freshly ground black pepper
1 tsp salt or to taste
½ tsp turmeric
2 tsp ground coriander
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) unsweetened coconut milk
fresh cilantro or parsley for garnish
cooked rice for serving

Instructions

In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley.




Seafood Lasagna

Seafood Lasagna

Seafood Lasagna

Ingredients:

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Directions:

  1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
  2. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
  4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13×9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
  5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.



Turkey Club Wrap

Turkey Club Wrap

Turkey Club Wrap

Ingredients:

  •  1 tortilla wrap
  • 2 slices cooked bacon
  • 2 deli turkey slices
  • grated Colby jack or cheddar cheese
  • Romaine lettuce
  • 2 tomato slices
  • 1 Tbsp ranch dressing

Directions:

  1. Spread ranch dressing all over one side of the wrap.
  2. Place tomatoes down the center of the wrap. Then stack lettuce, cheese, turkey, and bacon over top.
  3. Fold in ends of the wrap and roll up.