All posts filed under: pasta

Beef Ragu with Pappardalle

Oh my yummy! What’s better than a delicious home cooked meal?. This sauce is so very good! It’s easy to make too, just brown your roast over high heat and then add all the ingredients to a crockpot, turn the temperature to high, cover and let it cook for 6 hours. This should be served with pappardalle noodles, as these noodles make a great pair up with the beef ragu, the noodles are thick and somewhat wide and will help the sauce adhere to every delish bite of this Beef Ragu with Pappardalle. In the event you can not find pappardelle noodles at your local grocery store feel free to use any wide egg noodle, they’ll do the trick. This recipe makes enough sauce for 8-10, half or quarter the recipe if you like. I froze my leftover sauce, now I have a fabulous sauce to serve the next time I have company over. Ingredients… 2 tablespoons olive oil 2 pounds chuck roast, cut into 4 chunks 1/2 white onion, chopped 2 celery stalks, chopped …

Garlic Herb Chicken and Orzo

I’ve been on a quest lately to add more (good) recipes to my regular rotation, the process has been fun. I think my family members are happy too! I was getting bored with the meals I was cooking and presenting and I think they were bored with the regular dishes we were eating. All good. After looking at several different recipes on Pinterest for chicken and orzo, I came up with this. I love putting my personal flavor touches on already good recipes. This dish is quite tasty. Finish your plates with a squeeze or two of fresh lemon juice and bit of fresh chopped curly parsley for flavor pop and presentation. This dish does not disappoint, promise! Ingredients…, 1/2 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 teaspoon paprika 1 tablespoon olive oil 4 boneless skinless chicken breasts (or 6-8 tenderloin pieces) 3 cloves garlic chopped 2 tablespoons butter 2 cups low sodium chicken broth 1 cup uncooked orzo Lemon wedges Chopped curly parsley Instructions… …

Mexican Fideo

When you’re thinking about preparing your lunch (and hungry for it already) at 10:30 in the morning, you know you woke up waaaaay too early. So…  comfort food it is, then perhaps a nap!  I give you my momma’s Mexican Fideo. Pure comfort, completely delish and high in carbs, yup, oh so good!  One of these days I promise to share the recipe.   I’m off to nap. lol. I am. g.

That’s Amazing… Food! 

Some days I wake up just… hungry. As I was killing time as to not wake up any of our housemates (i.e., family staying with us) by getting up too early… I got to looking at current news articles on my iphone, which naturally (for me ;)) led to this great food article by The Food Network.  By the way, another article  I came across this morning was the news about the recent earthquake in Italy. I can somewhat (native California gal here) imagine the scare and stress people must be experiencing, you’ll be in my prayers Italian friends! I am happy to know that so far no deaths have been reported.  Thank you for giving us such great food Italy.  In honor of our Italy friend this am, here you go…  Here is the article, it looks too yummy not to share.   Hungry in California, g. *stock photos 

Fetticine Alfredo w/Chicken or without, The Only Sauce Recipe You’ll Ever Need. 

Here are the ingredients I used.  This sauce is the best, you’ll find it hard to make and use any other once you’ve made this… no kidding, it’s that good!  I like serving it up like this, that way your guests or family members can choose just how much sauce and chicken to add to their fettuccine noodles.      Oh my yummy.  I cooked up some chicken tenderloins to chop up and add to the fettuccine Season the chicken pieces lightly with salt and pepper. Cook the tenderloins about 8-10 minutes per side. Chop the chicken into bite size piece and set it aside till service.  Ingredients  1/2 cup good quality salted butter 1 Tablespoon olive oil 3 garlic cloves, minced 2 cups heavy cream 2 1/2 cups good quality parmessan cheese, grated (use the block type don’t use the grated for you type, it does not blend well and your sauce will separate)  a pinch of ground nutmeg  Flat or curly leaf parsley for garnish 2/3 chicken tenderloins pieces per guest (optional)  16 …