This is a great throw together right quick dinner.
You can even add shrimp or chicken to it and it would be the perfect meal.
I like to add lots more lemon, so I add more juice than the 1 lemon, but play with it and see what you prefer!
You will need:
1 lb spaghetti or angel hair
6 Tbsp evoo
8 garlic cloves, crushed or minced
zest of 1 lemon
juice of 1 lemon, ( i like more)
10 oz bag of baby spinach
In a skillet heat 6 Tbsp evoo over medium/low heat. Add garlic and cook 10-12 minutes to gently cook the garlic. Add lemon zest and lemon juice. Season with salt and pepper.
Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain pasta well and transfer to a large bowl. Immediately add spinach and garlic lemon oil and toss everything together.
I love to find recipes and the thrill of the hunt is so fun for me.
I absolutely love to check out a ton of cookbooks from the library and then peruse each one to see if there are any great recipes inside. Once I know that I will really use the cookbook, then I buy it.
Red licorice or Airheads extreme sour rainbow candy
Mini m&m’s To Make:
Start with your Miniature Reese’s peanut butter cups. Put the bag of PB cubs in the freezer for a few minutes so that it will be easier to peel off the wrappers without damaging the chocolates. Then let them sit for a little while. Place some wax paper on your counter top. One by one dip your lollipop sticks in a bowl of melted chocolate and then gently push them into the peanut butter cups.
Get out your melted chocolate again. With a toothpick, place a tiny dot of melted chocolate in the center of your square and glue down your candy-coated m&m. Then draw a thin line down the side of the square with melted chocolate using your toothpick, and position the “tassel.”
Dip the tops of your PB cup in the melted chocolate and secure the chocolate squares!
This recipe is my latest addiction. I love the blend of bacon, pasta, chicken and the sauce....whoa! it's outstanding. I've already made this twice this month and have no intention of stopping! You will need: 1/2
pound bacon, cooked and roughly chopped 1/2
tsp crushed red pepper flakes (or less if you don't want the heat) 1 tsp
garlic powder 1/2
pound penne pasta 1/2
cup heavy cream 1/4
cup cream cheese 1/4
cup grated parmesan cheese 2
whole eggs 1/4
tsp ground black pepper 2
grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic &
To make: Cook
the pasta in boiling salted water until done (according to package
cream and cream cheese in a small saucepan. Heat over low until cream cheese is
melted, and whisk until smooth. Remove from heat. Add the parmesan cheese,
eggs, garlic powder, red pepper flakes and pepper and whisk until blended.
pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the
white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the
bacon, and add some reserved pasta water to loosen the sauce. Top with
This is one of the perfect summer smoothies out there! It is delicious, sweet, & can be made lots of different ways!
It originally isn't made with strawberries so when it's mixed, its a creamy light yellow color, but I like strawberries & I like pink....so, i throw some in & wah-la....a delicious light pink smoothie!
Feel free to skip the strawberries, coconut, or anything else & come up with a fun new recipe. But if you want to stick with the recipe for a fabulous drink.....then here you are!
I'm really picky, but I made this up the other night and I went back for seconds AND thirds.
and then the next day I had it for lunch!
I just couldn't get enough of the chipotle chiles mixed with the peppers and spices.
The potato made it a little hearty, but the corn and chicken balanced it out.
I seriously cannot wait to make this again!
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely
1 red bell pepper, seeded and finely
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and
4 ounces Monterey Jack cheese,
shredded (about 1 cup)
4 ounces Cheddar cheese, shredded
(about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2
Chopped cilantro, to garnish
Remove one chile from the can of
chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to
be used later. You can save the remaining chiles and sauce for another use.
Melt the butter in a large Dutch oven
or stock pot over medium heat. Add the poblano pepper, red bell pepper, the
chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or
until the peppers become soft. Add the garlic, stir and cook for an additional
30 seconds, or until fragrant.
Stir in the flour with a wooden spoon
and cook for 1 minute, or until there is no longer any visible raw flour.
Slowly stir in the milk and chicken broth, scraping up any bits from the bottom
of the pan as you stir.
Add the potatoes, bring the mixture
to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or
until the potatoes are tender and can be easily pierced with a knife.
Add the shredded cheeses a handful at
a time, stirring after each addition until the cheese is completely melted.
Finally, stir in the chicken, both
cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of
adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is
completely heated through. Serve immediately.
Note: If you have leftovers that have
been refrigerated and reheated, you may need to thin out the soup with some
extra chicken stock, as it may thicken up in the refrigerator.