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Recipes
Green Beans 'n' Shrooms
By angiej936
Melt butter in large skillet over medium-high heat; add mushrooms and brown
- 2 tbsp. butter
- 4 oz. cremini mushrooms, thinly sliced
- 1/2 lb. green beans, blanched
- salt and pepper
- t tbsp. sliced almonds, toasted
Ultimate Healthy Chicken Nuggets
By angiej936
Place the egg whites shallow bowl
- 1 pound skinless, boneless chicken, cut into 1-inch chunks
- 2 egg whites
- 3/4 cup panko breadcrumbs
- 2 teaspoons lemon pepper seasoning
- 4 teaspoons olive oil
- 1/4 teaspoon table salt
Scallion-Herb Cheese Spread
By angiej936
Puree cream cheese, garlic clove (crushed through press), and smoked paprika
- 1 (8-oz) package light cream cheese
- 1 garlic clove
- 1/4 t smoked paprika
- 1/2 c sliced scallions
- 1/4 c parsley leaves
Zucchini Fries
By angiej936
These fast-food fry knock-offs are not just tasty—they're good for you, too
- 4 spray(s) olive oil cooking spray
- 1 tsp italian seasoning
- 1 1/2 Tbsp all-purpose flour
- 3/4 tsp table salt
- 3/4 cup(s) dried bread crumbs, panko-variety suggested
- 2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
- 2 large egg white(s), whipped until frothy (almost soft peaks)
Italian Sausage Rigatoni
By angiej936
Cook sausage according to package directions, keep warm
- 1 pkg (19.76 oz) Johnsonville Italian Mild Sausage Links, grilled and coin sliced
- 1 pkg rigatoni pasta
- 3 T olive oil
- 2 cloves garlic, minced
- 1 large red pepper, chunked and sauteed
- 1 jar (26 oz) of your favorite pasta sauce
- 2 T parsley, chopped
Spaghetti Carbonara II
By angiej936
Directions In a large pot of boiling salted water, cook spaghetti pasta until al dente
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Peas-and-Carrots Soup with Dumplings
By angiej936
Heat a couple of tablespoons EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven
- 2 tablespoons EVOO (extra-virgin olive oil)
- 3 tablespoons butter
- 3 carrots—peeled, halved lengthwise and thinly sliced
- 1 rib celery, chopped
- 1 medium onion, chopped
- Salt and pepper
- 1 fresh bay leaf
- 2 rounded tablespoons flour
- One 32-ounce container (4 cups) chicken or vegetable stock
- 1 rounded tablespoon dijon mustard
- 1 cup frozen peas
- 2 tablespoons finely chopped fresh tarragon, dill or parsley
- One 8-ounce box biscuit mix (about 2 cups), such as Jiffy Buttermilk Biscuit Mix, batter prepared according to package directions
Rigatoni with Grilled Beef and Gravy
By angiej936
Season the steaks liberally with salt and pepper
- 2 flatiron steaks (1 pound total), at room temperature
- Salt and coarse black pepper
- 2 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
- 1 pound rigatoni pasta
- 1 small onion, finely chopped
- 1 small rib celery, finely chopped
- 1 small carrot, finely chopped
- 3 to 4 cloves garlic, finely chopped
- 2 small sprigs rosemary, finely chopped
- 2 tablespoons tomato paste
- 1 1/2 About 1 1/2 cups beef stock
- 1/2 cup dry red wine
- 1/2 About 1/2 tablespoon worcestershire sauce
- Shaved pecorino-romano cheese
- 1/2 cup chopped flat-leaf parsley
Creamy Ravioli With Squash, Lemon, and Chives
By angiej936
Cook the pasta according to the package directions
- 16 to 18 ounces cheese ravioli (fresh or frozen)
- 1 tablespoon olive oil
- 1 shallot, chopped
- 3 summer squash (zucchini and/or yellow squash; about 1 1⁄2 pounds), thinly sliced
- kosher salt and black pepper
- 3/4 cup heavy cream
- 1 tablespoon grated lemon zest
- 1/2 cup grated pecorino or Parmesan (2 ounces), plus more for serving
- 2 tablespoons chopped fresh chives
Creamy Chicken on Linguine
By angiej936
Tender strips of chicken browned in oil, butter and garlic are arranged over hot pasta and topped with a sumptuous ...
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 6 skinless, boneless chicken breast halves
- 1 (16 ounce) package linguini pasta
- 1 onion, chopped
- 1 cube chicken bouillon, crumbled
- 1/2 cup water
- 1 1/4 cups heavy cream
- 3/4 cup milk
- 4 green onions, sliced diagonally into 1/2 inch pieces
- 1 cup grated Parmesan cheese