Linguine with Burst Tomatoes & Kale (EveryPlate)

 Ingredients:

2 cloves garlic, chopped

4 oz grape tomatoes, halved

1 lemon, zest and quarter

1 bag Kale (colander full)

6 oz linguine pasta

1 tsp Tuscan Heat Spice

2 individual serving packages of cream cheese

1/4 c shredded Parmesan cheese

1 TB butter

salt and pepper

2 TB olive oil

Directions:

1. Bring a large pot of water to a boil. Once boiling, add pasta to pot and cook until al dente (9-11 minutes). RESERVE 1/2 cup pasta cooking water.

2. Remove and discard any large kale stems. Heat a drizzle of oil in a large frying pan over medium-high heat. Add kale, cook, stirring until tender. Add oil if needed and garlic, tomatoes, and 1 tsp Tuscan Heat Spice. Cook until garlic is fragrant and tomatoes are slightly softened, 1-2 minutes. Season with salt and pepper. 

3. Stir in cream cheese and 1/4 c reserved pasta water until thoroughly combined. Reduce heat to low, add drained pasta, lemon zest, and 1 Tb butter. Season generously with salt and pepper. Toss until everything is coated in a creamy sauce, adding more pasta water if needed. Taste and add lemon juice if you like.

4. Divide pasta between bowls and top with Parmesan cheese, Serve with lemon wedge on the side.

Serves 2 

Silky Sicilian Penne (Hello Fresh)

 Ingredients:

1 zucchini, trimmed and sliced into 1/2' slices then quartered.

4 oz grape tomatoes, halved

1 lemon, quartered

1 TB Italian seasoning

4 TB Creme Fraiche

4 oz Cremini mushrooms, thinly sliced

1/4 oz chives, minced

6 oz penne

1/4 c mushroom stock (or vegetable stock)

1/4 c Parmesan cheese, shredded into slivers

Directions:

1. Bring a large pot of water to a boil. Once boiling, add penne and cook to al dente (9-11 minutes). RESERVE 1 cup of pasta cooking water.

2. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 4-6 minutes. Transfer to a bowl.

3. Heat a large drizzle of oil in pan and add mushrooms and cook, stirring occasionally until brown and slightly crispy (5-7 minutes).Turn off heat, season with salt and pepper, and transfer to bowl with zucchini. Wash out frying pan.

4. Heat frying pan with 1 TB butter and a drizzle of olive oil over medium-high heat. Add tomatoes and season with 1tsp Italian seasoning, salt and pepper. Cook until tomatoes are softened (2-4 minutes). Stir in half the chives and juice from half the lemon. Reduce heat to low and stir in stock. Whisk in creme fraiche, season with salt and pepper. Add mushrooms, zucchini and drained penne to pan with sauce. Stir to combine, add 1 TB butter, stir until melted. 

4. Serve in bowls and top with Parmesan cheese and remaining chives. Serve with lemon wedge.

Makes 2 servings (about 700 calories).

 

Stuffed Avocados (Food Lion Ad)

 Ingredients:

1 TB olive oil

1 can (15 oz) black beans

1 can (8.75 oz) whole kernel corn

1 pkg. Knorr Spanish rice

2 Hass avocados

2 green onions

1/2c shredded cheese

lime wedges or hot sauce

Directions:

1. Heat oil in large skillet over medium-high heat. Drain and rinse black beans and corn. Add to the skillet and cook with the Knorr Spanish rice according to directions on package (5 minutes). 

2 Cut avocados in half and remove pits. Slice scallions.

To Serve:

Place avocado half on plates. Spoon hot rice mixture evenly over avocado halves, allowing excess to fall onto plates. Top with cheese and scallions. Serve with lime wedges or hot sauce, if desired.

Serves 4

Baked Sweet Potato Slices

 Ingredients:

2 sweet potatoes (choose long even ones)

2 tp. minced garlic

1 TB olive oil

2 TB butter, melted

4 TB Parmesan Cheese, finely shredded

1/2 tsp. garlic salt

1/2 tsp Italian season salt

fresh thyme

Peel, then slice sweet potatoes into 1/4' slices and toss with the rest of the ingredients. Arrange sweet potatoes in a spiral in a buttered dish. 

Bake, uncovered, 30-35 minutes.

Hente Dinner Rolls

 Takes about 3 hours to prepare and bake

Ingredients

2 pkg. yeast

1 c milk

1/2 c sugar

6 TB vegetable oil

1 tsp. salt

6 c flour

3 eggs

1. Dissolve yeast in 1 c warm water (5 min.) meanwhile scald milk and add sugar, oil and salt. Mix well, then add 2 c flour and mix well. Add yeast mixture. 

2. In a separate bowl, beat 3 eggs, than add yeast mixture and mix well. Add 4 c flour and mix well. [You can add up to 1 c more flour if need be]. 

3. Knead a couple of times and place in an oiled glass bowl, flip so other side is oiled, then cover with plastic wrap and let rise 1 hour in a warm place.

4. Cut up dough and roll into rectangles then cut into triangles. roll up triangles and shape into crescent rolls. Brush with butter and let rise 1 hour. Bake 10 mins. at 375 degrees. 

Note: to make "pumpkin" rolls, instead of rolling into triangles, roll dough into individual balls. Score each ball like a pumpkin, punch a hole in the top center. Let rise 1 hour. Coat with an egg wash and bake at 350 degrees for 15-20 minutes. Remove from oven and add a 1/3 pecan sliver to the top center hole for the pumpkin stem.

Whitney's Mac & Cheese

Best to have a large (12") iron skillet to cook and broil the dish. 

Ingredients

1/4 c butter

1/4 c all-purpose flour

2-1/2 c whole milk

Spices: 1-1/2 tsp. dry mustard

             1 tsp. Kosher salt

             1/2 tsp. pepper

             1/4 tsp. nutmeg

6 oz. Velveeta, cubed

1-1/4 c shredded sharp Cheddar cheese (divided into 1c + 1/4c)

1 LB elbow macaroni noodles, cooked

Preheat to broil. In 12" cast iron skillet, melt butter over a medium low heat. Whisk in flour and cook, stirring constantly (3 mins) until bubbly. Gradually whisk in milk until smooth. Add spices. Cook, stirring until thicken (5 mins). Stir in Velveeta and 1c Cheddar cheese until melted. Remove from heat & add cooked pasta. Sprinkle with 1/4 c Cheddar cheese. Broil until golden and bubbly, about 5 minutes. Serve.

Makes: a lot 

Maple Glazed Carrots (from a magazine)

 4 lbs. carrots, cut diagonally into 1/4-in. thick slices

1/4 c water

1TB grated peeled fresh ginger

3 TB margarine or butter

1/3 c dark pure maple syrup

1 TB cider vinegar

salt and pepper

parsley for garnish

1. in 5- to 7-quart saucepan, combine carrots, water, ginger, and 2 TB margarine. Cover and cook on medium 10 minutes, stirring occasionally. Uncover and cook 10-12 minutes or until liquid has evaporated and carrots are almost tender.

2. Add maple syrup, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper, and heat to boiling on medium-high. Boil 8-10 minutes or until syrup is thick and carrots are tender and coated with glaze, stirring frequently. Remove pan from heat; stir in remaining 1 TB butter. 

To serve: spoon carrots into serving bowl and garnish with parsley.

Makes: 12 side-dish servings

105 calories    1 g protein    20 g carbs    3 g total fat (1 g saturated)    4 g fiber    185 mg sodium     0 mg cholesterol

Whitney's Kale Salad

Salad ingredients (toss together)

 1 lb chopped kale

1 bag slivered almonds

1 bag dried cranberries

1 triangle of Asiago cheese, shredded

1/2 bag quinoa (1 c quinoa added to 2 cups water)

Dressing (whisk and refrigerate at least 1 hour in the refrigerator)

1 c olive oil

1/2 c lemon juice

4 minced garlic cloves

4 tsp Dijon mustard

1 tsp salt

Makes a large batch and lasts awhile.