One Pot Garlic Parmesan Pasta

INGREDIENTS:

1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley

DIRECTIONS:

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)

Everything Greek Pork Pitas

INGREDIENTS

Greek Pork:

3 pounds pork shoulder, fat trimmed
1 onion, chopped
3 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
For the Pitas:

pitas
tzatziki
toppings of choice! like lettuce, tomatoes, red onion, feta, lemon, etc.

Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices.

Assemble pitas.

(I wrapped my pitas up (pita, pork, tomatoes) in foil and popped them in a 350 degree oven for a few minutes to get them soft and yummy. Then I dolloped them with tzatziki, parsley, feta, and lemon juice.)

(Source: http://pinchofyum.com/everything-greek-pork-pitas)

Bean & Cheese Smothered Enchiladas

Ingredients
1 Can (16 ounces) Refried Beans
1 Teaspoon Cumin
½ Teaspoon Chili Powder
⅔ Cup Cheddar Cheese, plus more for on top (about an additional 1½ cups)
Flour Tortillas

For the Sauce
1 Can (10-16 ounces can) Red Enchilada Sauce
¼ Cup Sour Cream
½ Teaspoon Cumin
¼ Teaspoon Chili Powder

Instructions

For the Bean Mixture
In a medium bowl, combine the beans, seasoning and cheese until smooth. Add a dollop or two to each tortilla and roll closed.

For the Sauce
Whisk together the enchilada sauce, seasonings and sour cream.

For the Enchiladas
Heat the oven to 350
Spoon ⅓ Cup of the Enchilada sauce in the bottom of an 8x9 inch baking dish. Place the enchiladas seam side down and top with the remaining sauce and cheese.

Bake for 30 minutes and enjoy.

(Source: http://www.ohsweetbasil.com/bean-and-cheese-smothered-enchiladas/)

Blondies

8 tablespoons (1 stick, 4 ounces or 113 grams) butter, melted
1 cup (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark) brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup (4 3/8 ounces or 125 grams) all-purpose flour

Butter an 8×8 pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

Add salt, stir in flour. Mix in any additions (below).

Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

(Source: https://smittenkitchen.com/2006/11/blondies/)

Blackberry Crisp

Ingredients

Topping:
1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
1 cup (5 ounces) all-purpose flour
1 cup (7.5 ounces) brown sugar
1/4 teaspoon salt
1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces

Fruit:
8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
1/3 cup (2.5 ounces) granulated sugar
1/3 cup (1.65 ounces) all-purpose flour
1 tablespoon fresh lemon juice
Instructions

Report this ad

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the oats, flour, brown sugar, and salt.

Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.

In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.

Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom. Sprinkle the crisp topping evenly over the top.

Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden.

Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream or sweetened, whipped cream, if desired.

(Source: https://www.melskitchencafe.com/the-best-blackberry-crisp/)