HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.

You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.

To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.

Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES
HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

INGREDIENTS :

  • 4 medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat.
  3. Add the chicken and break it apart with a spoon.
  4. Add the salt and pepper.
  5. Cook for 8 to 10 minutes, until chicken is cooked through.
  6. Stir occasionally and break down the chicken into small chunks.
  7. Reduce the heat to low.
  8. Add the garlic to the chicken.
  9. Cook 1 minute stirring often.
  10. Add the pasta sauce.
  11. Cook 3 minutes, stirring occasionally.
  12. As the chicken cooks, cut the zucchini in half, lengthwise.
  13. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  14. Place the zucchini in the baking dish cut-side up.
  15. Spoon the chicken mixture into the zucchini boats.
  16. Press the mixture down into the zucchini using the back of the spoon.
  17. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  18. Cover the baking dish with foil. Bake for 35 minutes.
  19. Sprinkle with fresh basil and serve.

You can find complete recipes of this CHICKEN PARMESAN ZUCCHINI BOATS in thewholesomedish.com

How To Make Mini Meatloaf Pepper Rings | Food Recipes

How To Make Mini Meatloaf Pepper Rings | Food Recipes

 

How To Make Mini Meatloaf Pepper Rings | Food Recipes
How To Make Mini Meatloaf Pepper Rings | Food Recipes

INGREDIENTS :

  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes

INSTRUCTIONS :

  1. Prepare peppers by slicing off a little of the top and bottom of each pepper.
  2. Do not discard these. Cut out ribs and seeds.
  3. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up.
  4. Dice up remaining parts of peppers to use in meat mixture.
  5. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  6. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  7. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  8. Brown each stuffed pepper ring for about 4 to 5 minutes on each side.
  9. You may need to do this in 2 batches depending on the size of your pot.

You can find complete recipes of this Mini Meatloaf Pepper Rings in diaryofarecipecollector.com

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

Cauliflower pizza crust has gained a huge popularity in the past few years among low carb dieters and mainly fitness enthusiasts. Because you are indulging with pizza, America’s favourite comfort food, and not wrecking your nutrition numbers. I held off making cauliflower pizza because I simply was confused by various cooking methods and knew it would take me some time to come up with a foolproof recipe. And I was right, it took me 3 pizzas and 2 days (on and off) and here we are.

This cauliflower pizza crust is foolproof. It’s not mushy and you can really hold it by a slice. And it is delicious! I won’t lie, the crust doesn’t taste like dough crust (duh!) but is super tasty plus the toppings on top

Because I made all these pizza at various times, you will see different pans and crusts. The Mediterranean one was delicious but mushy. Not anymore though since I perfected the dreaded cauliflower crust. I have to give credit to Closet Cooking and Recipe Girl for guiding me in the right direction.

So, let’s make our cauliflower pizza crust, shall we?!

Firs, you need one large head of cauliflower, 7″ – 8″ in diameter. Cauliflower naturally contains a lot of water and after you remove the outer leaves and separate into florets, you are not left with much. Rinse it under cold water and do not dry. I would also recommend making 2 pizza crusts at a time since cauliflower cooks down a lot and doesn’t make a huge pizza. Unless you are cooking cauliflower pizza crust only for yourself.

Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. You will be baking and then squeezing the cauliflower, so really chunks do not matter.

I avoid cooking in the microwave for health reasons. Instead I roasted cauliflower in the oven for 15 minutes. You could also microwave it for 8 minutes. Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel like this one. I used it to make the Cauliflower Breadsticks and it worked!

You can find cheesecloth in most well-stocked supermarkets or on Amazon for very reasonable price. Just ask the clerk at the store. Cut the desired size piece each time and it will last you a while. Probably around 10 pizza crusts.

Holding by the four corners of cheesecloth with one hand, squeeze out the liquid as much as you can with other hand. Squeeze really well, quite a few times. Count it as an arm workout for the day. The cauliflower should be pretty dry. I squeezed and then moved the cauliflower around a bit, and squeezed again.

How To Make Cauliflower Pizza Crust Recipe | Food Recipes

How To Make Cauliflower Pizza Crust Recipe | Food Recipes
How To Make Cauliflower Pizza Crust Recipe | Food Recipes

INGREDIENTS :

  • 1 head cauliflower 7 – 8″ wide
  • 1 egg, large
  • 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
  • 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper

INSTRUCTIONS :

  1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
  2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife.
  3. Place cauliflower florets in a food processor and process until “rice” texture.
  4. Some coarse chunks are fine.
  5. Place on a prepared baking sheet and bake for 15 mins.
  6. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.
  7. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can.
  8. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)

You can find complete recipes of this Cauliflower Pizza Crust Recipe in ifoodreal.com

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.

But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.

This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.

My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!

The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

INGREDIENTS :

Salad:

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese

Dressing:

  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

INSTRUCTIONS :

  1. Preheat the oven to grill/broil settings on medium – high heat.
  2. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  3. Rub the chicken breast with the garlic powder, parsley flakes and salt.
  4. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
  5. Add the bacon strips to the same pan, and fry until golden and crispy.
  6. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
    To make the Caesar Yogurt Dressing:
  7. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
  8. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
    Assemble Salad:

You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com

HOW TO MAKE BAKED PESTO PARMESAN CHICKEN | FOOD RECIPES

HOW TO MAKE BAKED PESTO PARMESAN CHICKEN | FOOD RECIPES

Chicken is a popular family favourite ingredient. It’s probably one of the most used proteins around the world. Kids also tend to like chicken because of its quite mild flavour compared to red meat. There are so many options to cook with chicken. I want to share one of my family’s favourite chicken recipes. It’s moist and tender baked pesto and parmesan chicken.
I have to say, I didn’t eat much chicken for many years, because I was concerned about the ethical side of chicken farming. Nowadays I am glad I can buy organic chicken even at our nearest supermarket. That I am happy to serve also to my toddler.

Baked pesto parmesan chicken is easy, healthy and delicious. You can serve it with brown rice or a side salad for a nutritious family dinner. I served it this time with brown rice, baby spinach and added some more of the homemade pesto sauce.

HOW TO MAKE BAKED PESTO PARMESAN CHICKEN | FOOD RECIPES

HOW TO MAKE BAKED PESTO PARMESAN CHICKEN | FOOD RECIPES
HOW TO MAKE BAKED PESTO PARMESAN CHICKEN | FOOD RECIPES

INGREDIENTS

  • 4 chicken breast (preferably organic)
  • 6 tbsp pesto
  • black pepper (pinch of salt)
  • 1 dl / 0,4 cup grated Parmesan

INSTRUCTIONS

  1. Preheat oven to 200 Celcius / 390 Fahrenheit degrees.
  2. Prepare the pesto.
  3. Place chicken breast in a baking tray that is lightly sprayed with cooking oil.
  4. Season with black pepper and a pinch of salt if you like.

You can find complete recipes of this BAKED PESTO PARMESAN CHICKEN in kiddieliciouskitchen

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

There are two things I always scour a restaurant menu for: doughnuts and tater tots. My obsession with the former has been well documented around these parts (See: Easy Glazed Doughnut Holes and Doughnuthon), while the later is just now making its debut. But before you go reaching for the potatoes, can I gently encourage you to make a mad dash for the cauliflower instead?

Yes, indeed. Potato-less cauliflower tots, a.k.a. a veggie-packed, slightly cheesy, absolutely easy alternative to the traditional finger food we all know and love.

Aside from being the ultimate way to sneak veggies into any meal, cauliflower tots have many redeeming qualities:

  • They’re made with only five ingredients. Sweet!
  • They’re baked, rather than fried.
  • They’re a (nearly) starch-free side dish or snack.

Suddenly craving cauliflower? Preheat your oven, grab the veggies and feel free to fancify these tots by tossing in fresh herbs or spices for added zing.

Then all that’s left to do is dip and dunk in your choice of sauces, from ketchup to roasted garlic aioli and beyond. Phew. An entire post about tots and not a single Napoleon Dynamite reference.

(Now give me some of your tots!)

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes
How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

INGREDIENTS :

  • 2 medium heads cauliflower, cut into florets
  • 1/4 cup small diced onion
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely ground breadcrumbs
  • 1 large egg

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
  2. Bring a large pot of salted water to a boil.
  3. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes.
  4. Thoroughly drain the florets and transfer them to a food processor.
  5. Pulse the cauliflower for a few seconds just until the it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
  6. Measure out 3 packed cups of the cauliflower and add it to a large bowl. (See Kelly’s Notes.)
  7. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.)
  8. Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape.
  9. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
  10. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped.
  11. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

You can find complete recipes of this 5-Ingredient Baked Cauliflower Tots in justataste.com

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

Say hello to the spaghetti squash.

I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot.

But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.

In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop.

And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.

But I like baking the best.
Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.
Let it cool, then slice open and rake out the seeds.Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is – try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy – use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes
How To Make Baked Spaghetti Squash with Garlic and Butter Recipe | Food Recipes

INGREDIENTS :

  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese

INSTRUCTIONS :

  1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape).
  2. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
  3. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds.
  4. Continue using fork to scrape the squash to get long, lovely strands.
  5. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
  6. Heat a large saute pan with the butter and the garlic over medium-low heat.
  7. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands.
  8. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.
  9. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

You can find complete recipes of this Baked Spaghetti Squash with Garlic and Butter Recipe in steamykitchen.com

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

This is the absolute best herb roast potatoes recipe. Potatoes are sliced Hasselback style and roasted till crispy on the outside and tender on the inside. When roasted, they are brushed with a sweet herb butter on the outside and inside each slice for maximum flavor, and extra juicy buttery feel to perfectly compliment the potatoes. This recipe is the perfect side dish!

If I could have potatoes everyday, I would. I just love them. And I am never picky, fried, roasted, mashed, boiled, stuffed, however. And these best herb roast potatoes are one of my favorites. I bet if you try them, they’ll be your favorite too! Hello– did you perhaps miss this fabulous mashed potato rosemary crisps ? another potato favorite which is a cross between a potato cookies and rosemary mashed potatoes, simply DIVINE!

Well this recipe reminds me of a fun cooking class I made, about a year ago. And it’s one I remember because guests were really fun. I mean don’t get me wrong, I love all my cooking classes, but the mood is unpredictable—just like anything else.

There are days where you feel, hmmm let me lighten up the mood a little and days when you feel wow everyone’s in a good mood today! So just as I remember this class, I also remember my worst class ever where one of the guests decided to break up with her boyfriend in the middle of the cooking class—I suppose you can imagine the fun!

Anyways these were a nice group of professionals who came in after work and it was their boss’s treat and we made a cozy comforting menu which featured soup, dessert, these best herb roast potatoes as a side to roast chicken (hint: this easiest garlic herb roast chicken). They enjoyed them so much they couldn’t stop nibbling on them , and I got several e-mails from them later telling me this recipe became a go to for roast potatoes, potlucks and date nights!

So I can imagine the thing terrifying anyone reading this post who’s rushed on time, is the idea of slicing each potato Hasselback style like that. Ok, yes it needs a bit more time, say 10 mins. But it saves you 20 mins of oven roasting time, so not only does it even out, it’s actually better because of the amount of flavor you’ll infuse into each slice of the whole potato when roasted.

Now the easiest way to do this, is to place you potatoes on a flat surface and hold it on one end. Then take a small sharp knife (a bigger knife will make this harder!) and start slicing about 1/16th inch thin slices (or like 3-4 mm) making sure you don’t slice all the way to the end, just a little more than half way the depth of the potato. And when you reach half way slicing through the potato, switch sides so that the the sliced end is furthest away from you.

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES
HOW TO MAKE BEST HERB ROAST POTATOES | FOOD RECIPES

INGREDIENTS :

  • 2 lbs mini potatoes
  • ¼ teaspoon of salt
  • ¼teaspoon of pepper
  • 1 tablespoon of olive oil

Herb Butter:

  • ¼ cup of melted butter or a mixture of butter and olive oil, or entirely olive oil
  • 3 tablespoons of mixed fresh herbs such as parsley, thyme, basil and oregano
  • pinch of salt
  • pinch of pepper
  • pinch of red pepper
  • optional: lemon zest, capers, jalapeno, Parmesan cheese

INSTRUCTIONS :

  1. Preheat the oven to 425 degrees F.
  2. Place each potato on a flat countertop. Take a small knife, slice along the potato thin slices of about 1/16 inch thickness making sure not to go all the way.
  3. Slice about half way deep only along the potato.
  4. Place the sliced potatoes on a parchment lined baking sheet and toss them evenly with salt, pepper and olive oil.
  5. Roast the potatoes in the oven for about 20-25 mins until tender on the inside and crispy on the outside.
  6. In the meantime, place all the butter ingredients in a small bowl and mix them well.
  7. Once the potatoes are out of the oven and still how, take a brush or small spoon and divide the butter evenly on the tops, sides and inside each lice of the potatoes.
  8. Sprinkle with Parmesan cheese if desired.

You can find complete recipes of this BEST HERB ROAST POTATOES in twopurplefigs.com

HOW TO MAKE RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS | FOOD RECIPES

HOW TO MAKE RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS | FOOD RECIPES

I love a simple and fast pasta dish and this ravioli with sautéed asparagus and walnuts is exactly that – easy to put together and you can have dinner on the table in 15 minutes. Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan, minced parsley and crunchy walnuts are added at the end – just give it a toss and you’re done.

I’m a sucker for asparagus – whether it’s pencil thin or plump spears. I can’t resist buying it whenever I see it. And because I love the taste of asparagus so much, I want a simple sauce that will enhance it – a light, lemony, buttery sauce.  The sauce is so simple to make – it’s just butter and lemon and a dash of black pepper.  It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

The asparagus should be slightly damp when you sauté it. This will help with the sauce. So rinse your asparagus right before you chop it and add it to the pan.

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach would all be good choices. I used a fresh goat cheese and sun dried tomato ravioli from Trader Joes.

HOW TO MAKE RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS | FOOD RECIPES

HOW TO MAKE RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS | FOOD RECIPES
HOW TO MAKE RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS | FOOD RECIPES

INGREDIENTS :

  • 1 – 8 oz package of fresh ravioli – I used Trader Joes goat cheese and sun dried tomato ravioli
  • ½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 1 half lemon
  • 2 tbs butter
  • ¼ cup walnut pieces
  • 2 tbs minced parsley
  • 6 twists of pepper
  • 2 tbs grated parmesan plus some to serve at the table.

INSTRUCTIONS :

  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard).
  3. Mince parsley, squeeze lemon and measure out walnuts and butter.
  4. In a large sauce pan, melt 2 tbs of butter over medium heat until frothy.
  5. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid.
  6. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus.
  7. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  8. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.

You can find complete recipes of this RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS in greenvalleykitchen.com

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

Shrimp, fresh tomato, and spinach with fettuccine pasta in garlic butter sauce – a delicious Italian pasta dish and a great way to use up a bunch of fresh tomatoes you might have sitting around in your kitchen.

In this recipe, the tomatoes are only slightly cooked, preserving their freshness and shape. Combined with garlic and butter sauce, spinach, and shrimp seasoned with paprika and crushed red pepper, this pasta dish became a favorite in my household and disappeared from the skillet pretty fast as everybody went for seconds. And, it’s so easy to make!

First, you saute fresh shrimp in garlic, butter, and olive oil, until just pink on both sides (the shrimp will still be undercooked but it will continue cooking later). Sprinkle the shrimp generously with salt and paprika, as you’re cooking it. The shrimp will smell and look so good, you will be tempted to eat half of it before even finishing up this recipe! 🙂  Don’t be like me and resist the temptation!

Then, you add chopped fresh tomatoes and cooked spinach, together with more garlic and crushed red pepper. Mix everything well and remove from heat (while you cook the pasta).

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes
How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

INGREDIENTS :

  • 1 pound fresh shrimp, uncooked, shelled and deveined
  • 5 medium tomatoes, fresh, chopped into large cubes
  • 1 cup cooked spinach
  • 5 garlic cloves, minced
  • 3 or 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 small lemon
  • salt
  • 1/2 teaspoon crushed red pepper (or more)
  • paprika
  • 10 oz fettuccine pasta
  • 1/2 cup Parmesan cheese, grated, for serving

INSTRUCTIONS :

  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted.
  2. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded.
  3. Cook for 1 minute on one side until pink on that side. While it’s cooking, generously
  4. sprinkle paprika and salt over uncooked side of the shrimp.
  5. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  6. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic.
  7. Add 1/2 teaspoon crushed red pepper (or more).
  8. Mix everything well, remove from heat while you cook pasta.

You can find complete recipes of this Shrimp, tomato, and spinach pasta in garlic butter sauce in juliasalbum.com