Hot Corn Dip

Hot Corn Dip

Ingredients:

  • 1 11oz can Mexican corn, drained
  • 1 4.5oz can chopped green chilies, drained
  • 1/2 cup mayonnaise
  • 1 cup grated Monterey Jack cheese (1/2 of an 8oz block)
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Combine the corn, green chilies, mayonnaise, Monterey Jack and Parmesan cheese in a mixing bowl.
  2. Spread the mixture into a greased 8″ baking dish. Bake in a 350° oven for 30-40 minutes or until bubbly around the edges. Serve hot with corn chips.
 
in Breads.

Pizza Rolls

Pizza Rolls

Ingredients:

  • 1 roll refrigerated pizza dough
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil or melted butter
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning (this is usually just a combination of basil, oregano, thyme and marjoram)
  • mozzarella cheese
  • pizza toppings of your choice: canadian bacon and pineapple, pepperoni slices, italian sausage, etc.
  • marinara or pizza sauce

Directions:
Preheat oven to heat specified on pizza dough package. Usually it’s 400 degrees. If you make your own dough, 400 is usually a good heat as well. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 1/4 inch thick and as close as you can get to square. Cut into about 20-25 squares.
Top each square with your topping of choice and about a tablespoon of cheese. You may have to just eyeball it but make sure leave enough space to bring the corners together to close up the roll.
When all of your dough squares have cheese and toppings on them, carefully lift and pinch the corners together. Pinch the sides also to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil and sprinkle with the garlic powder and Italian seasoning and Parmesan cheese.
Bake for about 10-15 minutes or until golden brown on top.
Serve warm with warmed marinara sauce for dipping.

 
in Desserts.

Easy Pineapple Cherry Dump Cake

Easy Pineapple Cherry Dump Cake

Ingredients
  • 20 oz crushed pineapple, undrained (we used Dole)
  • 21 oz cherry pie filling (we used Duncan Hines)
  • 1 pkg moist yellow cake mix (we used Betty Crocker)
  • ½ – 1 cup shaved almonds or chopped walnuts
  • ½ cup (1 stick) butter, melted
Instructions
  1. Preheat oven to 350˚. Butter bottom and sides of a 9×13 inch baking pan.
  2. Dump pineapple with juice and spread into bottom of pan. Top with cherry pie filling.
  3. Sprinkle the top evenly with dry cake mix, add nuts if using then drizzle the top with melted butter. Bake uncovered at 350˚F for 55-60 min or until bubbly and browned.
 

Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas

Ingredients
For The Chicken and Marinade:
  • 1½ to 2 lbs Chicken Breast, sliced in half lengthwise
  • ⅓ cup cilantro, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lime (about 2 Tbsp)
  • 4 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt and ¼ tsp black pepper, or to taste
Other Fajita Ingredients:
  • 2 large bell peppers, cored and sliced into strips
  • 1 medium/large yellow onion, thickly sliced
  • ½ lb mushrooms, thickly sliced
  • 4 oz Monterey Jack Cheese, shredded
  • 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
  • Small Flour Tortillas
  • Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
Instructions
How to Make the Chicken:
  1. Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½” thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
  2. To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
  3. To Saute Chicken: Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
  1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
  2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
  1. Slice chicken into ¼” thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
  2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
  3. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.
 

Easy Cheesy Cheddar Rolls

 Easy Cheesy Cheddar Rolls

Ingredients

  • 7 cups all-purpose flour
  • 2 tablespoons yeast
  • ½ cup sugar
  • 2 teaspoons salt
  • 2 ½ cups milk
  • ½ cup butter
  • 2 eggs
  • 1 lb cheddar cheese, cut into ½-inch cubes

Instructions

  1. In the bowl of an electric mixture combine, 4 cups of the flour, yeast, sugar and salt. In a medium size sauce pan melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees. Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved. Beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
  2. Remove the dough from the bowl and place on a counter top. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of the dough. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. This will make approximately 36-40 rolls. Place the rolls on a parchment lined baking sheet about ½-inch apart. Cover and let rise for about 30 minutes. Bake in a preheated 350 degree oven for 20 minutes or until golden.
  3. Meanwhile, melt the ¼ cup butter and add minced garlic. Set aside. Mix grated Parmesan cheese with parsley and set aside. When the rolls come out of the oven, immediately brush with the garlic butter and sprinkle with Parmesan cheese parsley mixture. Serve immediately. Makes about 36-40 rolls.
 

Italian Panko Crusted Stuffed Chicken

Italian Panko Crusted Stuffed Chicken

Ingredients

  • 1 cup of fat free ricotta cheese
  • Small handful of baby spinach, chopped
  • Small handful of grape tomatoes, diced (remove the seeds if possible)
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp fresh basil, chopped
  • 1 clove of garlic, minced
  • salt and pepper, to taste
  • Dash of oregano
  • 2 chicken breasts
  • Italian seasoned panko bread crumbs
  • 2 tsp olive oil

Instructions

  1. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
  2. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with salt and pepper, to taste.
  3. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks.
  4. Heat the olive oil in an oven-proof skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown.
  5. Flip the chicken over and place the skillet into the oven.Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing.
 
in Breakfast.

Bubble Up Breakfast Bake

Bubble Up Breakfast Bake

Ingredients

  • 1 pound of reduced fat breakfast sausage
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chills
  • 6 eggs
  • Salt and pepper to season
  • 1/4 cup milk

Instructions

  1. Start by preheating the oven to 350 degrees.
  2. Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
  3. While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9×13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillis.
  4. In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
  5. Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it’s uncooked egg but it’s just cheesy goodness.
 
in Desserts.

Hot Chocolate Truffles

Hot Chocolate Truffles

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • cocoa powder, crushed candy canes, mini chocolate chips for rolling

Instructions

  1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.
  2. Let cool in the fridge until stiff enough to scoop.
  3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.
  4. Remove scoops, roll into balls.
  5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)
  6. Wrap each ball in suran wrap and keep chilled until ready to use.
  7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!
 

chorizo & sweet potato enchiladas

chorizo & sweet potato enchiladas

Ingredients

  • 2 Tbsp vegetable oil
  • 1 medium (1 lb.) sweet potato
  • 1 medium poblano pepper
  • 2 cloves garlic
  • 3 links (3/4 lb.) chorizo
  • 10 taco size tortillas
  • 1 (15 oz.) can enchilada sauce
  • 1½ cups shredded cheese

Instructions

  1. Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
  2. In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it’s casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
  3. Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about ¾ cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.
  4. Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.
 
in Desserts.

Bacon Cinnamon Rolls

Bacon Cinnamon Rolls

Ingredients

  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.
 
in Desserts.

STRAWBERRY NUTELLA CHEESECAKE

 

STRAWBERRY NUTELLA CHEESECAKE

INGREDIENTS:

CHEESECAKE INGREDIENTS:

  • 2 cups crumbled Oreos (*see note below)
  • 3 Tbsp. unsalted butter, melted
  • 1 cup of granulated sugar
  • 3 (8-ounce) bricks low-fat cream cheese, softened
  • 1 cup plain Greek yogurt (I recommend using full-fat or 2% fat Greek yogurt)
  • 3/4 cup Nutella
  • 2 tsp. vanilla extract
  • 3 eggs

TOPPING INGREDIENTS:

  • 2 pints of fresh strawberries (approximately)
  • 1/3 cup Nutella, slightly heated

DIRECTIONS:

TO MAKE THE CHEESECAKE:

Preheat oven to 350°F, and grease a 9-inch springform pan. Whisk crumbled Oreos and butter together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325 degrees F.

Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1 cup sugar and beat for an additional minute until well blended. Add Greek yogurt, 3/4 cup Nutella and vanilla extract, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. (Do not overbeat!) Pour into crust.

Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.

Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.

Remove springform rim. If your cake is not very flat on top, you can use a knife to level it off before adding the strawberry topping if desired, or you can leave it as is. Add toppings as directed below. Then store leftover cheesecake in refrigerator in a covered container.

TO MAKE THE TOPPING:

Hull the strawberries, then quarter them lengthwise. Beginning in the center of the circle, place the strawberries in a circle pattern. Then add more in concentric rings until you reach the outside of the cheesecake.

Heat the Nutella just slightly in a microwave or double boiler until it has softened. Then use a fork or a piping bag to drizzle it across the strawberries.

 

 

Ham Cheddar and Rosemary Pinwheels

Ham Cheddar and Rosemary Pinwheels

Ingredients

  • 1/4 cup Dijon mustard
  • 2 Tablespoons honey
  • 1 Tablespoon finely chopped rosemary
  • 1/2 teaspoon pepper
  • 1 sheet frozen puff pastry
  • 6 thin slices ham
  • 1 1/2 cups Sargento Fine Cut Cheddar Cheese

Instructions

  1. In a small bowl, mix together Dijon, honey, rosemary, and pepper. Set aside.
  2. Roll puff pastry out on a floured surface. Spread a thin layer of mustard all over the puff pastry. Add half of the cheese. Add the ham layer. Top with cheese.
  3. Roll the dough lengthwise to form a pinwheel. Wrap in plastic wrap and chill for 20 minutes. Or you can keep in the freezer for another time.
  4. Slice into thin, 1/2-inch pieces using a sharp knife. Place the slices on a parchment lined baking sheet.
  5. Bake for 15 minutes in a preheated 375 degree oven until golden brown. You can reheat these in a 350 degree oven for 5 minutes if needed.
 

Cheesy Chicken Enchilada Pasta

Cheesy Chicken Enchilada Pasta

Ingredients

  • 3 chicken breasts,
  • Salt and Pepper for seasoning
  • 1 lb penne pasta
  • 1 red pepper, chopped
  • 6 green onions, chopped
  • 3 tablespoons butter
  • 1/4 cup flour
  • 28 oz enchilada sauce, mild or hot
  • 4 oz cream cheese
  • 1 1/2 cups Mexican Blend Cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Start by heating the largest skillet you have on medium heat. Spray with a bit of cooking spray and place the chicken breasts in the skillet. Sprinkle with salt and pepper. Cook until the chicken is fully cooked and no longer pink in the middle. Once cooked, remove the chicken from the pan and cut into bite sized pieces. Set aside.
  3. While the chicken is cooking bring a large pot of water to a boil and cook the pasta for about 6 minutes or just a little over half of the suggested cooking time. You want the pasta very al dente because it will finish cooking in the oven. Once cooked, strain the water and set aside.
  4. In the pan you cooked the chicken, add the butter scraping the bottom of the pan. Once the butter has melted, add the flour and cook for about 2-3 minutes to get the floury taste out.
  5. Pour the enchilada sauce into the pan and whisk until thick and bubbly. Add the cream cheese and stir until fully incorporated. Add in the red pepper, green onions, chicken and pasta into the pan. Stir until everything is coated with the sauce.
  6. Pour into a 9×13 pan that has been sprayed with cooking spray. Pour the pasta into the pan and spread evenly. Sprinkle with the cheese and bake for 20 minutes or until the cheese melted.
  7. Top with additional red pepper, green onions and a dash of hot sauce.
 
in sides.

White Queso Dip

White Queso Dip

Ingredients

  • 2 blocks of cream cheese
  • 1/2 cup of chopped onions (can be frozen)
  • 1/2 cup of mayo
  • 1 (8 ounce) package of shredded monterrey jack cheese – about 2 cups
  • 1 (8 ounce )package of shredded parmesan cheese – about 2 cups

Instructions

  1. First, put the two blocks of cream cheese in a microwaveable bowl and zap them for 1 minute to soften.
  2. Add your chopped onions. I believe the original recipe called for frozen, but I use whatever I have. If you’re not a big “onion person” I would suggest the frozen ones.
  3. Add your mayo and the shredded parmesan cheese
  4. Add the monterry jack cheese
  5. Mix it all up well with a fork until it’s blended,Spoon the mixture into a baking dish or pie pan.
  6. Use the back of a spoon to spread it out evenly.
  7. Bake at 425 for 20 minutes or until the top is browning and bubbly.
  8. Enjoy with tortilla chips!
 

Bacon Avocado Grilled Cheese

Bacon Avocado Grilled Cheese

Ingredients

  • 8 slices country-style sourdough bread, each 1/2 inch thick
  • 4 tsp. olive oil
  • 1/4 lb. cheddar cheese, thinly sliced
  • 8 bacon slices, cooked
  • 1/4 lb. Monterey jack cheese, thinly sliced
  • 2 ripe Haas avocados, sliced

Instructions

  1. Brush one side of each bread slice with 1/2 tsp. olive oil.
  2. Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place avocado slices on top of the cheddar and the bacon slices next then top with the Monterey jack, dividing evenly.
  3. Top each with one of the remaining bread slices, oiled side up.
  4. Heat a large fry pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.
  5. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4
 

Ultimate Grilled Cheese Sandwich

Ultimate Grilled Cheese Sandwich

Ingredients

  • 1 Tablespoon Butter
  • 1 whole Medium Onion, Halved And Sliced
  • 4 slices Bacon, Cut In Half
  • 2 Tablespoons Mayonnaise
  • Several Dashes Hot Sauce (I Used Louisiana)
  • 2 slices Sandwich Bread
  • 3 whole Hard Boiled Eggs, Peeled And Sliced
  • Salt And Pepper, to taste
  • 2 slices Cheese, Any Variety (I Used Swiss And Monterey Jack)
  • More Butter, For Grilling

Instructions

  1. Melt the butter in a skillet over medium-low heat and cook the onions low and slow for about 20 minutes, stirring frequently. Remove them to a place when they’re deep golden brown and soft.
  2. Fry the bacon in the same skillet until slightly crisp. Remove to a paper towel to drain.
  3. Combine the mayonnaise and the hot sauce and stir. Taste and add more hot sauce if needed.
  4. Sprinkle the sliced eggs generously with salt and pepper.
  5. To assemble, spread one side of each piece of bread with the spicy mayo. Build the sandwich however you wish: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich with softened butter and put it butter-side down on a griddle or skillet over medium-low heat. Spread the top side with butter, then continue grilling the sandwich until the bread is golden and slightly crisp and the filling is warm/cheese is melted.
 
in Desserts.

Fruit Salad with Orange Poppy Seed Syrup

Fruit Salad with Orange Poppy Seed Syrup

Ingredients
Fruit Salad Ingredients:
  • 2 lbs fresh strawberries, hulled and halved or quartered if large
  • 1 lb fresh grapes (any color), halved
  • 6 clementines, peeled well and separated into sections
  • 1 cup fresh blueberries
  • 1 to 2 apples, cored, cut into sixths and sliced into ¼” thick pieces
  • 1 banana, sliced
Orange Lemon Syrup:
  • 4 Tbsp liquid honey
  • Juice of 1 medium lemon (about ¼ cup)
  • Juice of 1 medium orange (about ¼ cup)
  • Heaping ½ tsp poppy seeds
Optional Garnish:
  • Mint leaves
Instructions
  1. Squeeze juice of 1 lemon and 1 orange. Stir together syrup ingredients, mixing until honey is completely dissolved into the syrup.
  2. Rinse and slice fruit in the order that it is listed. Don’t slice your apples or bananas until you’re ready to add the syrup since the lemon in the syrup will keep them from browning.
  3. Drizzle syrup over the fruit and toss to evenly coat the fruit with syrup.
Notes
Other fruit options that work well in this salad: pineapple, kiwi, raspberries, blackberries
 

Spinach-Artichoke-Mac-N-Cheese-e1417339958501

Spinach & Artichoke Mac & Cheese Recipe

Ingredients:
Salt
1 lb Semolina or Whole-Wheat Penne Pasta
2 TBSP EVOO
3 TBSP Butter
1 Medium Onion
3 Garlic Cloves, finely chopped or grated
3 TBSP All-Purpose Flour
1/2 Cup Dry White Wine
2 Cups Whole Milk
1/4 Tsp Freshly Grated Nutmeg
1 (10 oz) Box Frozen Chopped Artichokes, defrosted and drained
1 (10 oz) Box Frozen Chopped Spinach, defrosted and wrung dry
Black Pepper
1 1/2 Cups Shredded Italian Fontina Cheese
1 1/2 Cups Grated Parmigiano-Reggiano Cheese
Directions:
Bring a large pot of salted water to boil for the pasta and cook to al dente. Meanwhile place a medium pot or large skillet over medium-low heat with the EVOO and butter.
Add the onion and garlic and saute about 10 minutes, until very soft.
Heat the broiler of the oven and position rack in the middle of the oven. Now turn up the heat on the pot to medium-high and add the flour to the onion mixture. Cook for about 1 minute.
Whisk in the wine and cook for another minute to cook off the alcohol.
Whisk the milk into the pan and bring to a boil.
Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetable are warmed through. About 2 – 3 minutes more.
Get the cheeses ready.
Add 1 cup of each of the cheeses to the sauce and stir until melted.
Add the pasta to the sauce and toss well.
Pour into a casserole dish.
Top with the remaining cheese.
Place in broiler oven for about 3 minutes or until cheese is melted and slightly browned. Enjoy!

 

Rosemary Garlic Butter Steaks Recipe

Rosemary Garlic Butter Steaks Recipe

Ingredients

  • 4 rump steaks (1 to 1.5-inches thick), room tº
  • 2 or 3 garlic cloves
  • 2 Tbs fresh rosemary leaves
  • 3 Tbs butter
  • 1 Tbs olive oil
  • Salt and pepper
  • A splash of white or red wine

Instructions

  1. Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.
  2. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
  3. Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.