Taco Salad Recipe (VIDEO)

This easy taco salad recipe is packed with flavor and super easy to whip up. They are also a low-carb and high protein meal that is perfect for meal prepping! As for any taco recipe, the toppings are the best part, so be sure to make some super easy guacamole or authentic pico de gallo…

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The post Taco Salad Recipe (VIDEO) appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/taco-salad-recipe-video/

The Sunny Side Up Scramble

The idea for this Sunny Side Up Scramble came to me on a tired weekday morning when I wanted the best of all things breakfast: Omelette, sunny-side up eggs, and scramble! So, I figured I would try to mash them all together! Good news! It totally works. This single skillet is kind of magical in that it […]

The post The Sunny Side Up Scramble appeared first on Macheesmo.

Original source: https://www.macheesmo.com/the-sunny-side-up-scramble/

Simply Recipes 2019 Meal Plan: July Week 1

We’re mixing it up with this week’s meal plan! Koren Beef Bulgogi Sous Vide-Style, German Pork Burgers, Spicy Grilled Chicken Tacos, and back to basics with Greens, Eggs and Ham Grilled Cheese!

Continue reading “Simply Recipes 2019 Meal Plan: July Week 1” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/qWDiTpzP614/

Brownie Ice Cream Cake with Fudge Sauce

A birthday party isn’t a birthday party without cake and ice cream. Combine those festive favorites to make a luscious brownie ice cream cake, dripping in chocolate fudge sauce. Put your feet up. You’re now the queen of cake!

Continue reading “Brownie Ice Cream Cake with Fudge Sauce” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/rFd7Y8BMvcE/

Roasted Eggplant

Roasted Eggplant is a wonderful dish for vegetarians and meat eaters alike. This easy recipe makes the perfect side or it adapts to many dishes that typically use meat.

Serve roasted eggplant slices as a side dish, or use them in Italian and Mediterranean cooking, like moussaka or eggplant parmesan.

overview of roasted eggplant on a serving dish garnished with parsley.

Roasting makes eggplant creamy, soft, and delicious. Try combining garlic roasted eggplant with other roasted veggies, like oven roasted carrots, potatoes or parmesan leeks. Cubes of oven roasted eggplant combined with veggies and topped with melted mozzarella cheese on a hoagie roll make for a fabulous sandwich.

How to Buy Eggplant

Eggplant should be firm and waxy to the touch, without any sunken, dark brown spots. There are many varieties available. Most grocery stores stock the large, pear-shaped eggplants, and these are terrific for making oven roasted eggplant.

Chinese or Japanese eggplants are especially suited to making roasted eggplant slices or wedges. These varieties are long and narrow and will give you uniform slices. These varieties also have thinner skins and smaller seeds. They also tend to be less bitter.

Eggplant being sliced on a cutting board.

How to Roast Eggplant

Eggplant is simple to roast but does require a little advance preparation to get it oven ready.

  1. Cut eggplant in half, and then section each half into wedges.
  2. Salt the wedges and place in a colander allowing it to sweat and drain for about 30 minutes.
  3. Give the eggplant wedges a super fast rinse and dab dry with paper towels.
  4. Brush with olive oil and season with herbs and spices and roast until soft.

Eggplant on a pan being brushed with an olive oil and herb mixture.

How Long to Bake Eggplant

Unlike many other veggies (like baked zucchini) which taste great a with a little bit al dente, eggplant requires thorough cooking. So be sure to give it plenty of time, and check that it is completely soft all the way through.

The length of time needed to roast eggplant will vary, depending on how you prep them. Thin baked eggplant slices cook in about 15 minutes in a hot oven. A whole, roasted eggplant (like you’d use for baba ganoush) can take 45 minutes to an hour.

For this easy roasted eggplant recipe, the eggplant wedges will need 25-30 minutes at 400°F.

Roasted eggplant on a baking pan.

Freezing Eggplant: You can freeze roasted eggplant for three or four months, so go ahead make lots of it. All you need to do is pack the slices or wedges in ziplock bags and remove however many you need, returning the rest for another meal.

More Veggie Sides

  • Favorite Roasted Cauliflower – roasted to golden perfection.
  • Roasted Green Beans – just 4 simple ingredients!
  • Parmesan Roasted Broccoli – perfectly tender and crisp.
  • Easy Oven Roasted Asparagus – ready in under 15 mins!
  • Easy Roasted Beets– no peeling required!

Roasted Eggplant

This roasted eggplant is easy to prepare and makes for a healthy delicious side.

  • 2 large eggplants
  • salt
  • 1/4 cup olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • fresh parsley and basil for serving
  1. Cut eggplant in half lengthwise. Cut each half into into 4-6 wedges.
  2. Sprinkle wedges with salt and let sit 30-45 minutes.
  3. Preheat oven to 400°F.
  4. Quickly rinse the eggplant and dab dry with paper towels. Place on a baking sheet and brush with olive oil.
  5. Season with salt, pepper and seasonings. Roast 25-30 minutes or until golden.

 

This oven roasted eggplant recipe is so simple to prepare. Just slice the eggplant, brush with an olive oil herb mixture and roast until soft. It's the perfect side to any meal. #spendwithpennies #roastedeggplant #sidedish #healthyrecipe #roastedvegetable #vegetarian
This oven roasted eggplant recipe is so simple to prepare. Just slice the eggplant, brush with an olive oil herb mixture and roast until soft. It's the perfect side to any meal. #spendwithpennies #roastedeggplant #sidedish #healthyrecipe #roastedvegetable #vegetarian
This oven roasted eggplant recipe is so simple to prepare. Just slice the eggplant, brush with an olive oil herb mixture and roast until soft. It's the perfect side to any meal. #spendwithpennies #roastedeggplant #sidedish #healthyrecipe #roastedvegetable #vegetarian

Original source: https://www.spendwithpennies.com/roasted-eggplant/

Grilled Potato Packets (only 3 ingredients)

Grilled Potatoes in foil are on of our all time favorite grilling recipes! Nothing’s easier than making grilled vegetables and these potato packets are no exception!

Simply combine sliced potatoes with onion, seasoning and butter for the perfect effortless side dish!

Grilled potato packet topped with sour cream and green onions.

How to Grill Potatoes in Foil

Grilled potatoes are easy to make and everyone absolutely loves them! The cook a bit quicker than making baked potatoes since they’re sliced before grilling. Grilled potatoes make a great complement to steaks, burgers, and grilled chicken breasts!

Make this potato foil packets in 3 easy steps!

  1. Slice potatoes about ¼” inch thick. If adding additional veggies, wash and slice them as well.
  2. Place one whole sliced potato and some sliced onions in the center of each foil square and top with butter and seasonings.
  3. Seal, grill and serve!

Sliced potatoes and onions on a cutting board with garlic, salt, and a pepper grinder.

Get Creative with Additions

Seasonings: Feel free to get creative with your favorite seasonings! Add a dash of spice, chili powder, garlic powder, or even your favorite steak seasonings!

Veggies: Anything and everything goes here! Add in garden veggies like sliced carrots or add in fresh mushrooms or chopped/sliced bell peppers.

Toppings: After cooking, top with sour cream, salsa, cheese, jalapeños and green onions! Foil potatoes can be topped with anything!

Potato packet prepped in foil with butter and onions.

How Long to Cook Grilled Potatoes

GRILL

To make grilled potatoes in foil, place packets directly on the grill rack and cook approximately 30 minutes turning occasionally until tender.

OVEN

No grill or is your grill full of BBQ Chicken? These foil potato packets can be baked in the oven at 350°F for 40-50 minutes or until cooked through.

FIRE

Roughing it and looking to make campfire-style foil packet potatoes? Place them directly onto some of the coals (not in the flames) and cook about 20-30 minutes or so turning occasionally.

You want them to cook but ensure they don’t burn (I sometimes add an icecube to the middle of the packet to help steam them). Carefully use tongs to remove packets from the coals.

Close up of a grilled potato packet with onion, topped with green onions and pepper.

More Grilled Side Dishes

  • Balsamic Grilled Vegetables – 5 ingredient marinade!
  • Grilled Corn Salad – simple summer side with a Mexican flair
  • Easy Grilled Eggplant – Easy to make!
  • Grilled Zucchini – Family favorite recipe!
  • Parmesan Grilled Asparagus – Great with steaks!

Grilled Potatoes in Foil

Foil packets are a quick and easy way to prepare potatoes for the grill, oven or even the campfire!

  • 3 lbs potatoes (cut 1/4" slices)
  • 1 small onion (thinly)
  • 3 tablespoons butter
  • salt & pepper (to taste)

Optional Toppings

  • mushrooms
  • real bacon bits
  • cheese
  1. Place foil packets on the counter and spray with cooking spray.

  2. Wash and slice potatoes (and onions/mushrooms if using).

  3. Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.

  4. Grill over medium heat for 30 minutes or until soft.

Bake in the oven at 375°F for 40 minutes or until potatoes are cooked through.

Or cook over the campfire for about 20-30 minutes avoiding direct flames.

 

 

 

Make these potato packets on the grill, in the oven or over a campfire! With potatoes, onions and butter as the base you can customize this dish for any meal! Add cheese, or chicken for a full meal. #spendwithpennies #grilledpotatopackets #potatofoilpackets #grillingrecipes #campingrecipes #hobodinners
Make these potato packets on the grill, in the oven or over a campfire! With potatoes, onions and butter as the base you can customize this dish for any meal! Add cheese, or chicken for a full meal. #spendwithpennies #grilledpotatopackets #potatofoilpackets #grillingrecipes #campingrecipes #hobodinners
Make these potato packets on the grill, in the oven or over a campfire! With potatoes, onions and butter as the base you can customize this dish for any meal! Add cheese, or chicken for a full meal. #spendwithpennies #grilledpotatopackets #potatofoilpackets #grillingrecipes #campingrecipes #hobodinners

Original source: https://www.spendwithpennies.com/grilled-potato-packets/

Fresh Tomato Soup (quick and easy)

Homemade Tomato Soup is quite possibly one of the most perfect soup recipes you will find!  Garden fresh tomatoes, red peppers, garlic and fresh herbs are roasted to bring out their natural flavours, then blended to a creamy finish.

We often eat tomato soup with a classic Grilled Cheese Sandwich for dipping or topped with croutons and parmesan cheese!

A large pot of homemade Tomato Soup

Fresh Garden Tomatoes

The best tomato soup recipe is simple and made with fresh ingredients. This is the best I have ever had (and once you learn how to make tomato soup, you’ll never buy canned again)!

Tomatoes for Soup

Making tomato soup from scratch is surprisingly easy.  It needs just a few fresh ingredients and can be prepared in under and hour making it the perfect weeknight meal!

I use fresh garden tomatoes, any kind of tomatoes will work. I would suggest using the ripest, reddest ones you can find as they’ll have the best (and sweetest) flavor.

In a pinch you can use canned tomatoes, they won’t have the same flavor as roasted tomatoes but are still great. Use a portion of canned fire roasted tomatoes for extra flavor.

How Many Tomatoes in a Pound

Of course this varies based on the variety of tomato but to give you a general idea here are the approximates. This recipe is forgiving so its ok if there’s a little bit more or less.

1 lb of tomatoes is approximately (remember you need 3lbs for this recipe):

  • 2 large tomatoes
  • 3 medium tomatoes
  • 4 roma tomatoes
  • 2 1/2 cups chopped tomatoes
  • 20 cherry tomatoes

Roasted tomatoes, onions, herbs and garlic on a baking sheet

How to Make Tomato Soup

This tomato soup recipe could not be more simple! I start with fresh tomatoes and of course the better your tomatoes, the better your soup will be!

  1. Cut diced tomatoes/peppers with aromatics, herbs and seasonings.
  2. Roast until you see a bit of char on the veggies.
  3. Bring broth to a boil and add roasted vegetables.
  4. Blend using a hand blender until smooth & creamy.

Top with parmesan cheese or a drizzle of heavy cream if you prefer.

If Your Tomatoes Are Too Tart

This recipe calls for heavy cream which is optional.  I personally don’t generally add the cream however, sometimes tomatoes can be very tart (depending on the variety) so the addition of extra cream can help smooth out the flavor.

Other additions for a tart soup include a pinch of sugar, a couple of pats of butter or some coconut milk (make sure it’s unsweetened).

A white bowl of Tomato Soup garnished with cheese, croutons and parsley

Such a great way to enjoy fresh seasonal tomatoes from the garden! Made with garlic, and fresh herbs like basil, parsley and oregano, this roasted tomato soup recipe has such a fresh flavor!

A Healthy Option

Canned tomato soup can be high in sodium or have other additives however, this easy homemade tomato soup is garden fresh!

This recipe is made with a limited amount of salt, fresh and natural ingredients as well as low sodium chicken broth, so this tomato soup from scratch is both delicious and healthy!

What to eat with Tomato Soup: Keep in mind the classic grilled cheese and tomato soup combo which is definitely a favorite! Other favorites are:

  • Grilled Cheese Roll Ups
  • 30 minute dinner rolls
  • Cheesy Garlic Breadsticks
  • Shortcut Garlic Parmesan Crescent Rolls
  • Easy Homemade Buttermilk Biscuits

This fresh Tomato Soup is a summery hug in a bowl! Zesty tomatoes, red peppers, garlic and herbs combine to create, quite possibly, the best roasted tomato soup I have ever made.

 

Fresh Tomato Soup

Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.

  • 3 lbs fresh ripe tomatoes
  • 4 cloves garlic (peeled)
  • ½ onion (diced)
  • ½ red bell pepper (diced)
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups chicken broth
  • 2 tablespoons fresh herbs (basil/parsley/oregano)
  • fresh basil & parsley for serving
  • 1/4 cup parmesan cheese (optional garnish)
  • 1/2 cup heavy cream (optional)
  1. Preheat oven to 450°F.
  2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
  3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
  4. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

  5. Bring chicken broth to a boil, add tomatoes and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.

  6. Top with parmesan cheese, croutons or a drizzle of heavy cream.

I generally add some cream if the tomatoes are extra tart, most often nice ripe tomatoes won’t require the cream.  Taste the soup once blended and decide if you’d like to add the cream.  Stir in a little at a time.

Nutrition information does not include cream or toppings.

More Tomato Based Soups

  • Pasta Fagioli Soup Recipe
  • Easy Hamburger Soup
  • Cabbage Roll Soup Recipe
  • Tomato Tortellini Soup

Original source: https://www.spendwithpennies.com/fresh-tomato-soup/

Spiked Pink Lemonade

There’s a Spiked Pink Lemonade coming your way in T-1 minute and I’ve got my weekend party pants on!

The post Spiked Pink Lemonade appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/spiked-pink-lemonade/

How to Make Cold Brew Coffee

How to Make Cold Brew Coffee is a super easy make-at-home, no-machine-needed method for enjoying iced coffee all year long.

Cold Brew Coffee with Sweetened Condensed Milk and Milk

I wrote a post quite a few years ago sharing how to make iced coffee, and it was a big hit.  That method is the super simple way of making iced coffee without much effort involved.  And I totally enjoy drinking my iced coffee that way too.  But I recently started making cold brew coffee at home and keeping in the refrigerator for my whole family to enjoy.  It’s especially nice to have in the summer months when it’s sweltering hot outside.

water in a pitcher

How to make Cold Brew Coffee:

Start with a one-gallon pitcher.  I just use a cheap, plastic pitcher that I picked up in my market’s “summer section” for about $3.00.  Fill your pitcher with bottled or filtered water.  Room temperature is just fine.  If your tap water is decent, it’s okay to use that too.

making cold brew coffee

Put two cups of coffee grounds directly into the water in the pitcher.  As for the type of coffee used… choose a kind of coffee that you enjoy.  And it’s okay to use either regular or decaf.

making cold brew coffee

Stir the coffee grounds into the water.  Put the lid on and refrigerate overnight (or for 24 hours).  This is the “cold brew coffee” process.  The coffee will have a chance to brew into the water and give it great flavor!

making cold brew coffee

Next you’ll need to set up a way to strain the coffee grounds.  I used a bowl with a strainer set inside and then a double layer of cheesecloth inside the strainer.  If you don’t have cheesecloth, you can use paper towels or a coffee filter.  

making Cold Brew Coffee

You will probably need to strain the cold brew coffee twice to make sure you are not leaving any coffee grounds behind.

Cold Brew Coffee

Then you’ll discard all of the grounds and pour the strained cold brew coffee back into a clean pitcher.  Now you can keep it in the refrigerator to be enjoyed for up to two weeks!

Ice in a glass

How to serve Cold Brew Coffee:

Serve it over ice, of course!  If you’re really energetic, you can make some ice cubes out of some of the cold brew so you’re pouring your cold brew over cold brew ice cubes!  Then there’s no chance of it getting watered down with regular ice cubes.

Cold Brew Coffee

It’s ready to drink… UNLESS you’d like to add some additional ingredients to make this cold brew iced coffee extra awesome.

Sweetened Condensed Milk and Milk for Iced Coffee

I suggest adding a spoonful of sweetened condensed milk and a splash of milk.  That’s how I like to drink it anyways.  It will be perfectly sweet, and the milk mellows out the strong coffee flavor a bit.  Sweets lovers might wish to add TWO spoonfuls of sweetened condensed milk.  It will taste like dessert.  Buy the FAT FREE sweetened condensed milk if you want it to be a little less indulgent.

Cold Brew Coffee with Sweetened Condensed Milk and Milk

Stir it up with a spoon or a straw.  You’ll see that the condensed milk settles at the bottom of your glass, but if you give it a few vigorous stirs then it will mix into the coffee just fine.

Cold Brew Iced Coffee

And now it’s time to enjoy your cold brew coffee!  It’s the best iced coffee around.  Note:  I found these stainless steel straws on Amazon and I’m obsessed with using them for everything now!

Cold Brew Coffee by the Pool

Happy Summer!

Here are a few more “How to Make” posts that you might be interested in:

  • How to Make Iced Coffee
  • How to Make a Pumpkin Spice Latte
  • How to Make a Charcuterie Board
  • How to Make Homemade Nutella
  • How to Make Homemade Cool Whip
  • How to Make Ricotta Cheese
  • How to Make Homemade Basil Pesto
  • How to Make Rich and Flavorful Chicken Stock

How to Make Cold Brew Coffee

You can drink iced coffee at home all summer long using this easy method!

  • 2 cups coffee grounds ((okay to use regular or decaf))
  • cheesecloth, paper towels or coffee filters
  • 1 gallon (16 cups) room temperature water
  • sweetened condensed milk, (optional)
  • milk, (optional)
  1. Add coffee grounds to the water in a large pitcher. Refrigerate overnight (or 24 hours).

  2. Place a fine sieve in a large bowl (or another pitcher) with a double layer of cheesecloth, paper towels or coffee filters inside the sieve. If you don't happen to have a sieve, use the finest strainer you have, and line the strainer with the same things. Pour the cold brewed coffee through the lined sieve/strainer. The coffee grounds should be left behind with the cheesecloth/paper towels/coffee filters catching them. If you still see grounds after straining, go ahead and strain a second time. Store the strained cold-brew coffee in a large pitcher in the refrigerator for up to 2 weeks.

  3. Serve cold brew coffee over a tall glass of ice. If you're really motivated, you can make some ice cubes from the cold brew coffee and use those so your iced coffee doesn't get watered down at all.

  4. Add ins: Cold brew coffee is delicious with a tablespoon or two of sweetened condensed milk and a splash of regular milk too.

  • Adding sweetened condensed milk and/or milk to your cold brew coffee will change the nutritional information.

The post How to Make Cold Brew Coffee appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/how-to-make-cold-brew-coffee/

Spiked Pink Lemonade

There’s a Spiked Pink Lemonade coming your way in T-1 minute and I’ve got my weekend party pants on!

The post Spiked Pink Lemonade appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/spiked-pink-lemonade/

Peach Thyme Tarts.

Peach Thyme Tarts | halfbakedharvest.com #peach #cheese #summer #appetizer

These savory Peach Thyme Tarts are a summertime favorite. They’re quick, easy, and most importantly, everyone loves them! Puff pastry, creamy cheese, summer herbs, and sweet peaches, all baked together to create the perfect cheese filled mini tarts. Finish off each tart with honey and fresh thyme for a summer appetizer that’s perfect for everything […]

The post Peach Thyme Tarts. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/peach-thyme-tarts/?utm_source=rss&utm_medium=rss&utm_campaign=peach-thyme-tarts

Summer Veggie Macaroni and Cheese

If you follow me on The Instagram, you know that I recently took a trip to Paris. And one of my favorite things that I experienced during my trip to the city of lights?! CHEESE! I loved tasting and learning about new-to-me cheeses. Last week right when I arrived back in LA, I was lucky enough to get an amazing package of an entire gigantic cheese wheel. What a gift!  Emmi was kind enough to send me an entire cheese wheel of their Kaltbach Cave-Aged Le Crémeux cheese. I had never been gifted a cheese wheel before! And felt a bit overwhelmed as to what to do with it. Of course, the first thing to do was to try it! I rolled up my sleeves and sliced off a piece. This cheese is SO good. Cave-aged means just that: aged in a deep, cool cave in the Alpine Valley of Switzerland. Kaltbach is a 22 million-year-old natural sandstone labyrinth that ages cheese like no where in the world. Honestly I wish I could see this labryrinth because it sounds magical and beautiful.  The literal translation for Kaltbach means “cold river.” There is an actual river near this cave, which means that the […]

(Read more…)

Original source: https://www.acozykitchen.com/summer-veggie-macaroni-and-cheese/

Neapolitan Ice Cream Cake

Neapolitan Ice Cream Cake

Neapolitan Ice Cream Cake is an easy ice cream cake recipe, with chocolate, strawberry, and vanilla ice cream and layers of crushed Oreo cookies in between!

Neapolitan Ice Cream Cake An Easy and Pretty Summer Dessert!

If you are looking for a stunner of a summer dessert recipe, I am here for you today! This Neapolitan Ice Cream Cake is so easy to make, can be made way ahead, and serves up the prettiest slice of cake you ever did see!

Continue reading Neapolitan Ice Cream Cake at Cookies and Cups.

Original source: https://cookiesandcups.com/neapolitan-ice-cream-cake/

Grilled Swordfish with Italian Peperonata

For every two servings:

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1/2 tablespoon fennel seed
¼ teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon coarsely chopped fresh thyme
1/2 teaspoon paprika
4 cups thinly sliced bell peppers, all colors
2 tablespoons capers, rinsed
1 tablespoon sherry vinegar
12 oz sustainable, harpoon-caught swordfish or mahi-mahi, 2 inches thick
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil

Directions

Heat 1 tablespoon oil in a large pot over medium-low heat. Add garlic, fennel seed, and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme, and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.

Preheat grill to medium-high.

Brush fish with the remaining tablespoon oil and sprinkle with salt. Grill the fish, turning once halfway until the flesh is opaque, 12 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 2 portions.

Arrange the fish over the Peperonata and top with basil.

Spaghetti Squash Cacio e Pepe

Ingredients

1 small spaghetti squash
1 tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
Kosher salt, to taste

Directions

Preheat oven to 400° F. Oil an 8-inch square baking dish.

Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange squash in the prepared baking dish, cut sides down. Bake until just tender, 30 to 35 minutes. Sprinkle lightly with salt.

Rake a fork back and forth across the squash to remove its flesh in strands that will look like spaghetti.
Heat the oil and butter. Add the pepper. Pour over the squash and toss. Add the cheeses and toss again.

Original source: https://jovinacooksitalian.com/2019/06/28/grilled-swordfish-with-italian-peperonata/

Chicken Pesto Pasta

This creamy, cheesy Chicken Pesto Pasta Recipe is a fast and delicious dinner! Made with homemade or store bought pesto, heavy cream, rotisserie chicken, pasta and topped with tomatoes. 

If you love pesto, buckle your seat belts because I have a fabulous Chicken Pesto Pasta recipe that is to die for. It’s a fast dinner, especially on lazy summer nights or busy school nights that does not disappoint! Cook your pasta, drain, then heat up your sauce ingredients for about 5 minutes before tossing all together and serving. It seriously doesn’t get easier than this! Bonus points for using this amazing homemade pesto.

How to make Chicken Pesto Pasta

This recipe start to finish is about 15 minutes. If you don’t have any rotisserie chicken, feel free to brown some diced chicken breasts in a little olive oil OR just omit all together.

  1. Cook the pasta in a pot of salted water. Any short cut variety will do! I used rotini.
  2. Reserve about 1 cup of cooking liquid, drain pasta and set aside. Place hot pot back over medium heat.
  3. Whisk together pesto (homemade or store bought) with heavy cream to create a sauce.
  4. Toss pasta and shredded rotisserie chicken in sauce, using the cooking liquid as needed to thin out the sauce.
  5. Spoon into bowls and top with fresh tomatoes if desired.

How to make Pesto Pasta lower in fat

This recipe is pretty decadent and heavy with the tomatoes brightening and lightening it up, which is why I strongly suggest adding tomatoes into this finished Chicken Pesto Pasta as listed below.

If you’d like to cut your calories even further, don’t use the heavy cream but make a bechamel sauce instead using 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. To this white sauce, whisk in the pesto.

Rotisserie Chicken Substitutes?

While I love the ease and simplicity of having this pre-made option in the fridge, NOT having rotisserie chicken on hand isn’t a deal breaker for making this recipe. Here are some other options:

  • Cut and brown up a boneless, skinless chicken breast or thigh
  • Brown 1/4-1/2 pound ground chicken or turkey to add in
  • Try grilling a small steak, slicing and serving on top with the tomatoes
  • Or just omit all together and make this a vegetarian meal

Other Pesto Recipes you will love:

  • Pesto Stuffed Shells
  • Baked Pesto Chicken & Rice Casserole
  • Creamy Pesto Alfredo Chicken Pasta
  • Vegetarian Pesto Quesadillas

So, there you have it, folks! A delicious meal done in about 15 minutes that will please even the pickiest eaters! The creamy sauce with the basil and nutty flavors from the pesto, along with the cheese was out of this world delicious! And, because I already had the pesto made in the fridge, this whole meal was done in a snap.

Have a great day, friends!

Chicken Pesto Pasta Recipe

This creamy, cheesy Chicken Pesto Pasta Recipe is a fast and delicious dinner! Made with homemade or store bought pesto, heavy cream, rotisserie chicken, pasta and topped with tomatoes. 

  • 1 pound rotini (or other short cut pasta)
  • 2/3 cup prepared pesto
  • 1 cup heavy cream
  • 1 cup reserved hot pasta water
  • 1 cup shredded chicken
  • salt & pepper (to taste)
  • fresh tomatoes
  1. Bring a large pot of salted water to boil. Pour in pasta and cook until al dente. Reserve 1 cup cooking liquid and drain pasta.

  2. Return hot pot to medium low heat. Whisk heavy cream together with pesto. Toss with pasta and chicken, using cooking liquid as needed to coat every noodle. Taste and add in salt and pepper as needed.

  3. Serve with fresh diced tomatoes (optional).

 

The post Chicken Pesto Pasta appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/creamy-cheesy-pesto-pasta/

Where to Eat In Rome

My Favorite Restaurants While In Rome by Nell Jones, my oldest daughter This year I was fortunate enough to spend a semester in Rome, Italy.  I had studied some of the language and the culture but what I was most excited for was the Italian food. It was almost as if this was a semester […]

The post Where to Eat In Rome appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/where-to-eat-in-rome/

You Will Instagram This: Kachka’s Herring Under a Fur Coat

The Soviet classic of pickled herring and mayo, reimagined for the ’gram. It looks like a child’s birthday cake, but frosted with mayonnaise instead of buttercream, and it smells like a bucket of pickled herring. But a bite of it is enough to convert even the most staunchly herring-phobic diners. The chunks of oily fish […]

The post You Will Instagram This: Kachka’s Herring Under a Fur Coat appeared first on TASTE.

Original source: https://www.tastecooking.com/will-instagram-kachkas-herring-fur-coat/

Strawberry-Basil Moscow Mule

This Strawberry-Basil Moscow Mule is a fruity twist on the classic! Mixed with vodka and spicy ginger beer, it’s a perfect cocktail for a hot summer afternoon.

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/XbzVorCKzSw/

The Friday Buzz: All the S’mores, Coolest Drinks Around, and Good Reads

Here’s our weekly round-up of all good things, good advice, good feelings. Up this week: All the S’mores, Coolest Drinks Around, and Good Reads

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/F5E34BzP6Aw/

The Perfect Asparagus Everytime!

When Asparagus starts showing up in grocery stores you know spring has sprung! The tender stalks of green (or white!) lend themselves beautifully to any dish or they can stand on their own as a delicious side dish!

Asparagus can be sauteed, steamed, roasted or grilled and is perfect alongside chicken breasts! No matter how you serve them, cooking asparagus is quick, easy and delicious!

Cooked asparagus piled on a plate with a fork and pat of butter on top.

How to Prepare Asparagus

This wonderfully elegant and tasty spring veggie is so easy to prepare! In any asparagus recipe be sure to start with fresh, crisp, firm stalks.

Types of Asparagus:

  • Green Asparagus: There are two types of green asparagus, a wider and a thinner stalk.There
    • Wider Asparagus: meatier texture and a bolder flavor.
    • Thinner Asparagus: more tender and has a sweeter flavor and cooks very quickly.
  • White Asparagus: This type actually grows underground and has a more delicate flavor. Be sure to peel it since the outer layer can be bitter.

Asparagus prepared and ready to store in the fridge in a glass jar

To Store Asparagus

Once you have picked your asparagus, remove the rubber band that keeps the stalks together and give them a rinse.

Fill a glass jar with about 1″ of water and place the asparagus in the bottom (almost like you would keep fresh cut flowers). This is how I store fresh herbs for up to 2 weeks too! Store uncovered in the fridge.

To Prepare Asparagus: The bottoms of each spear can be a bit woody in texture so you’ll want to remove that part. Grab each stalk in the middle and at the woody bottom. Bend to snap off the bottom end of the stalk, it naturally want to snap where it becomes tender.

To Peel or Not To Peel?

There really is no need to peel asparagus most of the time, especially thinner asparagus. If the stem is really thick, feel free to use a vegetable peeler and trim the stalks slightly, making them easier to cook and eat. I very rarely peel them.

Close up of asparagus in a steaming basket.

The Best Ways to Cook Asparagus

This versatile veggie is a ‘snap’ to cook! Here are some favorite ways to prepare this springtime favorite! Asparagus cooks quickly, so take care not to overcook it! Cook just until softened and still a little bit crisp. This will give it the perfect crunch when you bite into it!

How to Cook Asparagus on the Stove

One of the easiest ways to cook asparagus is on the stove!

  • It can be steamed in hot water or the broth of your choice for a no-fat, low-fat side.
  • It can be sautéed in olive oil or butter and seasoned with salt and pepper until it just starts to turn brown and becomes tender.

How to Cook Asparagus in the Oven

Roasting asparagus gives it a deep, dark, charred look and an intense flavor, like in this easy oven roasted asparagus recipe.

  • Toss with olive oil and seasonings.
  • Heat the oven to 425°F and roast until tender, 8-12 minutes depending on thickness.

How to Cook Asparagus on the Grill

  • Toss with olive oil and season as desired.
  • Preheat grill to medium high and cook 5-8 minutes depending on thickness.

A plate of steamed asparagus with butter for serving

Amazing Asparagus:

  • Grilled Parmesan Asparagus – easy!
  • Bacon Wrapped Asparagus – just 2 ingredients!
  • Roasted Asparagus with Tarragon Vinaigrette – elegant yet so simple!
  • Oven Baked Asparagus Fries with Lemon Aioli – a fun crispy side.
  • Pickled Asparagus – perfect for any leftover asparagus!
  • Asparagus Salmon Foil Packets – 30 min meal!

How to Cook Asparagus

Follow these handy tips for a fool proof asparagus side dish!

  • 1 pound asparagus
  • olive oil (optional depending on method)
  • salt & pepper to taste
  1. Wash asparagus under cool water and shake a little bit to dry.
  2. Snap off the bottom stem of each spear.

To Steam Asparagus

  1. Place water in the bottom of a saucepan and line with a steamer basket ensuring the water doesn't touch the basket. Bring to a boil.

  2. Place asparagus in the basket, cover and allow to steam 5-10 minutes depending on thickness and desired doneness.
  3. Place asparagus on a plate, toss with butter and season with salt & pepper. Serve warm.

To Roast Asparagus

  1. Preheat oven to 425°F.

  2. Toss asparagus with 1 1/2 tablespoons olive oil per pound and salt & pepper.

  3. Roast 8-12 minutes or until tender crisp.

To Grill Asparagus

  1. Preheat grill to medium high heat.

  2. Toss asparagus with 1 1/2 tablespoons olive oil per pound and salt & pepper.

  3. Grill asparagus spears directly on the grill 5-8 minutes turning occasionally. Cook just until tender crisp and lightly charred.

Nutrition information is for asparagus only.

Everything you need to know from preparing asparagus to cooking asparagus and everything in between! Make perfect asparagus everytime with this helpful how to cook asparagus guide! #spendwithpennies #howtocookasparagus #kitchentips #howtoguide #sidedish #lowcarb
Everything you need to know from preparing asparagus to cooking asparagus and everything in between! Make perfect asparagus everytime with this helpful how to cook asparagus guide! #spendwithpennies #howtocookasparagus #kitchentips #howtoguide #sidedish #lowcarb

Original source: https://www.spendwithpennies.com/how-to-cook-asparagus-steam-grill-bake/