Rachel's Recipes

Posts Tagged ‘Quick and Easy

This sauce was so simple to put together. I paired it with Maroni’s meatballs and some spaghetti. Delicious!

Ingredients
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

Directions
In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Source: Food Network

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The only downside of this dish is that it requires two pots and one skillet. That said, the dish comes together than clean up!

Ingredients
1 pound bacon, chopped (I didn’t have a full pack so I used only about 1/2-3/4)
1/4 teaspoon red pepper flakes
1 pound rigatoni or penne pasta
1/2 cups heavy cream (I used skim milk since that was all I had on hand)
1/4 cups cream cheese (I used neufchatel)
1/4 cups Parmesan cheese, grated
2 eggs
1/4 teaspoon freshly ground black pepper

Directions
Set a pot of water on the stove to boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.

Cook the bacon in a skillet and sprinkle with red pepper flakes.

In a small saucepan, heat the heavy cream and cream cheese over low and whisk until smooth. Remove from heat and whisk in the Parmesan and pepper. Whisk in the eggs.

Toss the pasta with the sauce to coat. Stir in the bacon, and add some reserved pasta water if needed to loosen the sauce.

Source: Tasty Kitchen

This dessert is very delicious and takes about five minutes. As a bonus, it’s a nice, cool dessert for a hot day!

Ingredients
1 cup ricotta cheese
1/4 t vanilla extract
4 T. powdered sugar plus more if using for a decorative topping
1 T. heavy cream (I used milk)
1/8 t. cinnamon
1 t. fresh orange zest (I omitted)
2 T. mini chocolate chips
30 mini fillo cups (2 boxes)

Directions
Whisk together ricotta, vanilla, powdered sugar, heavy cream, and cinnamon. Fold in orange zest and chocolate chips. Using a teaspoon, fill the mini fillo cups. Sprinkle the fillo cups with additional powdered sugar, if desired. Serve immediately.

To prevent the cups from becoming soggy if not serving immediately, refrigerate the filling until ready to serve.

Source: Big Red Kitchen

Leave it to Cook’s Illustrated to figure out how you can make mac and cheese using just one pot by cooking the pasta in a skillet! (Although I cheated and used my dutch oven because I didn’t trust myself not to splash things everwhere.) This is a really tasty, creamy, easy, and quick recipe to put together! Eric said next time he wants to try just sharp cheddar cheese, but I thought it was pretty tasty as is.

Ingredients
3 1/2 cups water
12 oz can evaporated milk, divided
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
2 cups cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions
Bring the water, 1 cup of evaporated milk, macaroni, and salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

In a small bowl (or in your measuring cup), whisk the remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together. Stir into the pasta and continue to simmer slightly thickened, about 1 minute.

Turn off the heat and slowly stir in the cheeses a little at a time until the cheese is fully incorporated. Stir in the butter and season with salt and pepper to taste.

Source: Mel’s Kitchen Cafe (adapted from The Best Skillet Recipes)

This is a meal that doesn’t require too much prep (you’re only chopping an onion and some garlic) and cooks all in one skillet, which makes it perfect for an easy weekday meal.

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey (or lean ground beef)
1 onion, diced
3/4 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
15 oz can tomato sauce
14.5 oz can diced tomatoes with green chiles
2 cups water
2 cups elbow noodles
1 cup frozen corn
2 cups shredded cheese (Mexican or cheddar blend)

Directions
Heat the oil in a 12 inch skillet. Add the turkey (or beef), onions, chili powder, cumin, and salt and cook until the meat is browned. Stir in garlic and brown sugar and cook until fragrant (less than a minute).

Stir in tomato sauce, tomatoes, water, and pasta and cover with a lid. Stir often to maintain a steady simmer and cook until the pasta is tender, about 12-15 minutes.

Remove from heat. Stir in one cup of cheese and the corn. Top with the remaining cheese and cover for a 2-3 minutes, until the cheese is melted.

Adapted from: Mel’s Kitchen Cafe

This was an easy dish to put together and clean up since everything is cooked in one pan.

Ingredients
1/3 pound bacon, cut into one inch slice
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

Directions
In a large 12-inch skillet cook the bacon over medium heat until cooked through. Remove from the pan and set aside, reserving about 1 Tablespoon of the bacon grease. Add the chicken and onions and cook until heated through. Remove the chicken and onions and set aside with bacon.

In the same skillet, add the water, chicken broth, pasta, and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Add the bacon, chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.

Adapted from: Mel’s Kitchen Cafe

This dish came together in a snap. While a bit of a diet buster, it was very satifying and delicious.

Ingredients
Salt
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine (I used regular, fresh pasta)
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves (I used a handful of frozen, chopped spinach that I defrosted and drained)

Directions
Set a pot of salted water on the stove to boil.

In a heavy bottom skillet, cook the bacon and remove from the pan. You want to keep most of the drippings, but can drain off a bit to make it “healthier.”

While the bacon is cooking, mix together the cheese, eggs, and pepper. Add the pasta to the water and cook according to package directions. Reserve about 1/2 cup of the pasta water and mix into the cheese mixture.

Add the pasta to the skillet and toss with cheese mixture, bacon, and spinach.

Source: Claire Robinson