One Pot Mexican Skillet Pasta




Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 (15-ounce) can tomato sauce
  • 2 cups salsa, homemade or store-bought
  • 2 cups cooked elbows pasta
  • 1 Roma tomato, diced
  • 1 cup corn kernels
  • 1 cup canned black beans, rinsed
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions
  1. Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
  3. Stir in cheese until melted through, about 1-2 minutes.
  4. Serve immediately, topped with avocado and cilantro.
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Banana Pumpkin Bread



Ingredients
  • 5 c. flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 3/4 tsp. nutmeg
  • 2 c. mashed banana (about 3 large)
  • 2 1/2 c. pumpkin puree
  • 1 c. sugar
  • 1 c. honey
  • 2/3 c. canola oil
  • 4 eggs
  • 2 T. large crystal decorating sugar
Instructions
  1. Preheat oven to 350 degrees, and grease two 9″ X 5″ loaf pans. Mash the banana with a potato masher or back of a fork.
  2. Sift the flour, baking powder, baking soda, salt, and spices in a large bowl.
  3. Add the pumpkin, sugar, honey, oil, and eggs to the mashed banana.
  4. Stir the wet ingredients into the dry until just combined. (Do not over-mix!)
  5. Divide the batter between the two loaf pans, sprinkle the tops with large crystal decorating sugar
  6. Bake at 350 degrees for about 45-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
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Rustic penne shrimp pasta in a parmesan cream sauce




Ingredients
  • 1 pound of penne pasta
  • 2 tablespoons of sea salt
  • 1/4 pound of pancetta, thickly sliced & diced into cubes
  • 2 tablespoons of olive oil
  • 1 pound of shrimp, peeled
  • 6 cloves of garlic
  • 1 teaspoon of rosemary
  • 1/4 cup of roasted red peppers, sliced
  • 1/4 cup of white wine
  • 2 cups of cream
  • 1 cup of parmesan cheese
  • 1 teaspoon of cracked pepper
  • parmesan cheese
  • fresh thyme or rosemary

Instructions
  1. Add sea salt to a large pot of water and bring to a boil.
  2. Meanwhile, in a large saute pan, brown the pancetta.
  3. Cook for 4-5 minutes on medium high until brown, then add olive oil and shrimp. Cook for 1 minute, then add garlic. Turn down heat to a low simmer.
  4. Deglaze the pan by pouring in the white wine and stirring to bring off the browning on the pan. This will add great flavor to the sauce.
  5. Add cream, red peppers and rosemary. Simmer on medium low until the cream thickens slightly, about 5-6 minutes. At this point, add the pasta to the boiling water and cook until just al dente - undercooking just slightly it so when it continues to cook in the sauce and then bakes it will not be too done. After sauce has simmered, remove it from the heat and add parmesan cheese.
  6. When pasta is done, strain it from the water and add it to the pan without rinsing. Toss together with the sauce and season with pepper. Cook on a low simmer in the sauce for 2-3 minutes to help the pasta thicken the cream and absorb the flavor.
  7. Ladle into individual oven-safe bowls. Top with parmesan cheese. Cool, cover with plastic wrap and refrigerate, if making ahead of time.
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Pasta with Tomato Cream Sauce




Ingredients
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
  • Salt And Pepper, to taste
  • Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  • Grated Parmesan Or Romano Cheese, To Taste
  • Fresh Basil, Chopped
  • 1-1/2 pound Fettuccine

Instructions
  1. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
  2. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
  3. Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
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Quick Lime Cilantro Chicken




Ingredients
  • Boneless Chicken, 3 breasts
  • Limes, 3 or 4
  • Garlic, 4 to 6 cloves
  • Olive Oil
  • Cumin
  • Cayenne or Chili Powder
  • Cilantro, 1/4 cup, snipped
  • Avocado, optional

Instructions
  1. Mince the garlic, snip the cilantro and zest a lime. Juice the lime carcass along with two more limes. Cut a lime into wedges and slice and avocado for the table.
  2. Cut the chicken into chunks. You can skip this and cook them whole but chunks cook faster.
  3. Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed.
  4. Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces.
  5. Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.
  6. Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan.
  7. Remove the chicken to a bowl or platter and sprinkle it with cilantro.
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