Recipe of the Day: BLT Pasta Party Salad

BLT Pasta Party Salad

Ingredients
1 package (7 oz) uncooked rotini pasta
8 slices bacon, cut into 1/2 inch pieces
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons sugar
1 large tomato, seeded, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
4 cups thinly shredded iceberg lettuce

Directions
1 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.

2 Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside.

3 In large bowl, stir together mayonnaise, lemon juice and sugar with whisk until smooth. Stir pasta into mayonnaise mixture.

4 Gently stir in bacon, tomato, and green onions. Stir in lettuce just before serving.

Recipe found here: BLT Pasta Party Salad

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Recipe of the Day: Speedy Chicken Marsala

Speedy Chicken Marsala

Ingredients
8 ounces uncooked whole wheat or multigrain angel hair pasta
4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil, divided
4 cups sliced fresh mushrooms
1 garlic clove, minced
1 cup dry marsala wine

Directions
Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat.

In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan.

In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.

Drain pasta; serve with chicken mixture. Yield: 4 servings.

Recipe found here: Speedy Chicken Marsala

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Recipe of the Day: Southern Macaroni and Cheese

Southern Macaroni and Cheese

Ingredients
1 (16 ounce) package uncooked elbow macaroni
3 (8 ounce) containers cottage cheese
1 (16 ounce) container sour cream
3 eggs
2 cups shredded sharp Cheddar cheese
1/4 teaspoon cayenne pepper
1 teaspoon paprika

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.

Cover loosely with aluminum foil and bake 40 minutes.

Original recipe makes 10 servings

Recipe found here: Southern Macaroni and Cheese

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Recipe of the Day: Ranch Mac & Cheese

Ranch Mac & Cheese

Ingredients
1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Directions
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings.

Recipe found here: Ranch Mac & Cheese

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Recipe of the Day: BLT Macaroni Salad

BLT Macaroni Salad

Ingredients
1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled

Directions
In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Yield: 6 servings.

Recipe found here: BLT Macaroni Salad

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Recipe of the Day:Potluck Antipasto Salad

Potluck Antipasto Salad

Ingredients
1 package (16 ounces) spiral pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (3-1/2 ounces) sliced pepperoni, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 teaspoons salt
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup lemon juice

Directions
Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.
In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving. Yield: 12-16 servings.

Recipe found here: http://www.tasteofhome.com/Recipes/Potluck-Antipasto-Salad

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Recipe of the Day: BLT Pasta Salad

BLT Pasta Salad

Ingredients
1 package (6.2 ounces) pasta salad mix
1 medium tomato, seeded and chopped
6 bacon strips, cooked and crumbled
5 cups torn lettuce

Directions
Prepare pasta salad mix according to package directions. Stir in tomato and bacon. Serve over lettuce. Yield: 6 servings.

Editor’s Note: This recipe was tested with Betty Crocker Suddenly Salad Creamy Parmesan mix.

Recipe found here: BLT Pasta Salad

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Recipe of the Day: Crock Pot Ravioli Casserole

Crock Pot Ravioli Casserole

Ingredients
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Directions
*Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.

Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

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Recipe of the Day: Beefy Baked Ravioli *National Ravioli Day*

Beefy Baked Ravioli

Ingredients

1 pound ground beef
1/2 (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

Directions
Preheat the oven to 450 degrees F (230 degrees C).

Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

Spread 1/3 of the sauce in the bottom of an 11×7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

PREP
20 mins
COOK
30 mins
READY IN
50 mins

Original recipe makes 6 servings

Recipe found here: Beefy Baked Ravioli

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Recipe of the Day: Spaghetti alla Carbonara *National Eat Italian Day*

Spaghetti alla Carbonara

Ingredients
1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste

Directions
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Yield: Serves 4-6.

Recipe found here: Spaghetti alla Carbonara

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