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Category Archives: From Carol Kitchen

Tomato-Basil Pasta

12 oz. penne pasta                1 28 oz. can diced tomatoes

2 Cups chicken broth           1/2 medium onion, sliced

4 garlic cloves, sliced           1 tsp. oregano

1/3 C fresh basil leaves        2 tsp. Kosher salt

1 Tbsp. olive oil                       1/4 tsp. dried red pepper

1 6oz. Bag baby spinach      Freshly grated Parmesan

 

Place pasta, tomatoes, broth, onion, garlic, oregano, basil, salt, olive oil, and pepper (optional) in Dutch oven.  Cover and bring to a boil over medium-high heat (about 12-15 minutes).  Reduce to medium-low, cook, covered, 10-12 minutes or until pasta is al dente, stirring every 5 minutes.

Remove from heat and stir in spinach.  Cover and let stand 10 minutes.  Add parmesan cheese upon serving.

Such an easy pasta dish to accompany any meal—you can add shrimp or chicken for a one-dish dinner!

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Red, White & Blue Salad

2 Cups Strawberries                                          2 green onions, chopped

1 tsp. salt                                                                3 Tbsp. sugar

1/2 cup raspberry vinegar                              1 Cup olive oil

1-2 (6 oz) packages baby spinach                 1 Cup blueberries

2/3 crumbled blue cheese

1/2 Cup chopped pecans or walnuts

 

Puree´ 1 cup strawberries, green onions, salt, sugar, vinegar and olive oil in blender for dressing.  (you are going to want to save this dressing!)

Combine the spinach, 1 cup sliced strawberries,  blueberries, cheese and nuts in a large bowl.  Toss to mix.

Add the dressing just before serving and toss to coat.

A perfect complement to your Fourth of July menu!

 

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Summertime Pot Roast

1 Chuck roast                            1 Crock Pot

1 Pkg Hidden Valley Ranch Dressing Mix

1 Pkg McCormick Au Jus Gravy Mix

1 stick butter

Pepperoncini Peppers

 

Talk about easy!  Place roast in crock pot; top with Ranch mix; top ranch mix with gravy mix.  Rest stick of butter on top.  Surround butter with 5-6 peppers.  DO NOT ADD WATER.

Cook on low for 8 hours.  Absolutely delicious!

(Variation:  Use Italian salad dressing mix instead of ranch.  Add potatos and carrots to pot for one dish meal.)

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Company’s Comin’ Spaghetti

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2 lbs. Ground Chuck

1 Can Stewed Tomatoes

1 Can Tomato Soup

1 Bag Seasoning Blend

1 Large can Sliced Mushrooms

1 Can Pitted Black Olive Slices

Crushed Red Pepper to Taste

1 Mushroom Can Full of Half & Half

1 lbs. Grated Sharp Cheese

Brown ground chuck & seasoning blend. Drain. Add all other ingredients & simmer.

Boil 12 oz. vermicilli spaghetti (break in half). Add to other ingredients, bake at 350 til hot bubbly. Serve with Parmesan cheese.

 

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Tomato-Basil Pasta

12 oz. penne pasta                                                     1 28 oz. can diced tomatoes
2 Cups chicken broth                                                1/2 medium onion, sliced
4 garlic cloves, sliced                                                1 tsp. oregano
1/3 C fresh basil leaves                                             2 tsp. Kosher salt
1 Tbsp. olive oil                                                          1/4 tsp. dried red pepper
1 6oz. Bag baby spinach                                           Freshly grated Parmesan

Place pasta, tomatoes, broth, onion, garlic, oregano, basil, salt, olive oil, and pepper (optional) in Dutch oven. Cover and bring to a boil over medium-high heat (about 12-15 minutes). Reduce to medium-low, cook, covered, 10-12 minutes or until pasta is al dente, stirring every 5 minutes.

Remove from heat and stir in spinach. Cover and let stand 10 minutes. Add parmesan cheese upon serving.

Such an easy pasta dish to accompany any meal—you can add shrimp or chicken for a one-dish dinner!

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Breakfast Fiesta Casserole

4-6 8.5 inch flour tortillas             1 4oz green chiles

1 C picante sauce (I use On the Border Salsa)

1/2  – 1 C Shredded Mexican Blend Cheeses

1/3 C milk                                        6 eggs, whipped

1/3 tsp black pepper                      1/2 tsp chili powder

1 Tbsp sour cream                          4 green onions, chopped

6 Roma tomato slices

Optional:  1 lb. ground sausage, hot

Coat a 9×13 casserole dish with cooking spray.  Layer tortillas; sprinkle with cheeses, chilies (drained) and green onions.  Top with  picante sauce. Combine eggs, milk and spices.  Blend well.  Pour into pan and chill overnight.

Bake at 350 for 30-45 minutes.  VARIATION:  Add browned sausage to egg mixture.

Top with tomato slices and sour cream.

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My New Favorite Green Bean Casserole

2 large bags of French style green beans

2 T butter                                 1/4 C flour

1.5 C milk                               1/2 C buttermilk

1 T Ranch Dressing Mix     2 tsp chopped fresh thyme

1/4 tsp salt                               1/4 tsp pepper

1 tsp butter                              1 (8oz) pkg sliced mushrooms

1/2 C panko bread crumbs  2 plum tomatoes, chopped

1 C dried French fried onions, crushed

Preheat oven to 450. Cook green beans according to package.  Drain and pat dry.

Melt 2 T butter in Dutch oven over medium heat. Whisk in flour til smooth & cook one minute. Gradually whisk in milk, cooking 3-4 minutes til thick and bubbly. Remove from heat, whisk in buttermilk, dressing mix, thyme, salt and pepper.

Melt 1 tsp butter in skillet, sautéing mushrooms til lightly browned. Gently toss mushrooms and green beans in sauce. Place in greased 13×9 baking dish.  Combine fried

onions, panko crumbs and tomatoes.  Sprinkle over green beans.  Bake at 350 for 25-30 minutes til brown and bubbly.   A great alternative to the traditional green bean casserole!

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