This pasta dish has everything you need. The thick creamy sauce with the salty and spicy salmon really plays with your taste buds.
WHAT YOU NEED:
Fettuccine pasta, 1/2 of the box
1/3 Cup milk
1/4 Cup reserved pasta cooking water
16 oz Mozzarella and cheddar cheese combo
2 Heaping tablespoons cream cheese
1 Teaspoon garlic powder
2 Salmon fillet slices
Basil Parsley Oregano
Boil a pot of water and add fettuccine pasta with a drop of oil since they tend to stick together. I set the timer because I like the pasta al dente.
While that was going, brush two pieces of salmon fillet with olive oil or you can use Pam oil spray. Before spicing it, I cut slits in the salmon so that it can cook on the skin and remain moist and it will be super easy to take apart later and add to the pasta. I used two spices together to coat the salmon. The first spice is the everyday spice from Trader Joe’s and it basically has a combination of salt, pepper, garlic powder and onion powder and the second one is a favorite of mine. It is the Ossie’s Louisiana Cajun spice (https://www.instagram.com/ossiesfish/ ). Coat the salmon and bake it on 350 degrees for around 25-30 minutes, uncovered.
Back to the pasta, drain the pasta and made the sauce in that same pot reserving some of the pasta cooking water. If you forget and drain it all you can also add flour to thicken the cheese sauce. To the pot I added the milk, pasta cooking water, mozzarella and cheddar cheese, cream cheese, garlic powder, sprinkle of each basil, parsley, and oregano. Add salt and pepper to taste. Mix well on medium low heat until there are no lumps. Add pasta to cheese and mix. When coated evenly, I put the pasta on a dish and added the salmon chunks on top. They go so well together! You can eat them separately too, but don’t be a party pooper. 😛
You know the drill. Pasta+cheese+tuna=perfect easy simple dinner. Here we go!
Mix almost a whole box(3/4) of cooked pasta with 2 cans of drained tuna fish. Add 4 heaping spoons of mayo and salt, pepper, garlic powder to taste(I did about 2 teaspoons each). Add half a can of corn and half a bag of shredded mozzarella cheese. Mix it all up and spread it out evenly in an oven safe pan. Top it off with the remaining half a bag of mozzarella cheese and about half a cup of cornflake crumbs. If you’re a cheese lover like me you can always add more cheese to the recipe! (There is no such thing as too much cheese!) Spray with Pam or coat the top with melted butter so that the top gets really nice and crispy in the oven. Bake on 350 until the cheese on top starts browning up. Slice, eat, be happy and don’t think about pesach cleaning. 🤣🙊
Perfect fancy food for holiday season! I love just looking at this.
WHAT YOU NEED:
- Red potatoes
- Shredded cheese (I used mozzarella and cheddar combo)
- Parmesan cheese
- Garlic powder
- Sour cream
Cook potatoes in water until cooked through. Drain and let cool. Once you can actually touch them without burning yourself, cut a hole on the top and scoop out the insides with a spoon. If they aren’t standing alone, press the potato down firmly on the side u want it to sit on and, eventually, it will stay that way. Don’t scoop too close to the skin. Mash the potatoes and add milk, salt, pepper, garlic powder and parmesan cheese to taste. Mix it up and add it back into the potato skins. I also added cheese in the center of the mashed potatoes. Add shredded cheese and Morning Star bacon pieces to the top and bake on 350°F until the cheese melts. Serve with sour cream and enjoy!
This recipe was so fun! It would be a great recipe to try with kids and have all the kids pick their own toppings for their donut. I used spaghetti squash so it’s a little healthier, but feel free to use real spaghetti.
Cook spaghetti squash by poking it numerous times and popping it in the microwave for around 8 minutes. Let cool and be careful because the squash gets really hot! Cut in half and remove the seeds. Scrape out the spaghetti squash with a fork and place in a large bowl. Add salt, pepper, and oregano to the spaghetti squash and place neatly in oiled donut pan. You can use any toppings you like! I added tomato sauce, mushrooms, red peppers, and mozzarella and cheddar cheese on top. I placed it in the oven on 350 until the cheese browned slightly. The squash remains mushy, but if you use pasta they would get nice and crispy. I personally love spaghetti squash, but it’s not for everyone. But these are really lovely to look at in any case! 😁
I love lasagna, but sometimes I have no patience with all the layering. This recipe is great because it looks adorable and it’s delicious, too.
Saute a chopped onion and, once they are translucent, add 2 ripe(almost mushy) chopped tomatoes. Cook through and mash down with a fork so that its chunky and thick. Add half a can of tomato sauce, 2 spoons of sugar, salt, pepper, oregano, basil, and a lot of taco seasoning. Then add Morning Star Taco Crumble, which is a meat substitute, and cook on low for about 10 minutes. Cook lasagna in water, remove and drain. Spread out one lasagna sheet and add 2 spoons of tomato sauce, 2-3 spoonfuls of the “meat” and as much mozzarella cheese as your heart desires! At this point you can personalize it and add whatever you want, like fresh peppers, mushrooms or any cheese like ricotta or cottage cheese. Now, this is the fun part! Roll up the lasagna and if you have a hard time you can slide a fork underneath while you roll so that it supports the meat and cheese inside. Roll about 3 times and layer tomato sauce and cheese on top. Bake on 350 until the cheese is nice and crispy. Serve with a nice salad and viola, a healthy meal! 😉
This is a twist on the all american fav! You can’t go wrong with these ingredients. 😉
Slice the crust off of your favorite bread and flatten the bread with a pin roller. Add any cheese you like! I used garlic basil jack cheese and rolled the bread up tightly and held it together with a toothpick. I coated the bread roll-ups in mayo and parsely flakes (just to look pretty). I added some butter to a pan and popped the roll-ups in.I removed the toothpick and fried the opening part so it sticks together. Served up with some awesome totally storebought marinara sauce and had a very happy hubby!
Whenever I think of shrimp or crab this is what I picture. So I created this recipe for anyone that does not eat seafood so we don’t have to feel like we’re missing out.
Coat fake crab in seafood seasoning, salt, pepper, everyday seasoning from Trader Joe’s and flour. Fry them in butter until they’re crispy. Remove the fake crab and fry chopped garlic in the leftover butter. Garlic burns easily so keep an eye on it! And then all you have to do is assemble! I scooped out half a pineapple and added one scoop of cooked rice, the fake crab tossed with the buttery garlic and added some delicious, juicy pineapple. Fun fact; to check how ripe a pinapple is just smell the top part and if it smells sweet its ready to eat! if it has no scent its not ripe yet! I just used this method today and my pineapple was perfection!