Tag Archives: Pasta

Meatless Monday on a Wednesday

So Monday was meatless Monday plus 4/20. I some how got tied up cleaning! I did participate in 4/20 activities later that night. Anywho! I made this spinach and artichoke mac n cheese for meatless Monday’s. Found this recipe on Yammies food blog. I made a few minor adjustments like sautéing the garlic and onions. Plus I used a Italian cheese blend. Came out delicious. It’s like your favorite dip mixed with pasta.

 

 

Spinach & Artichoke Mac & Cheese

Ingredients

  • 16oz elbow macaroni
  • 1 cup artichokes, chopped
  • 1 cup spinach, chopped
  • 1/2 onion, chopped & sautéed
  • 3 garlic cloves, chopped & sautéed
  • 8oz cream cheese, softened
  • 2 cup mozzarella & swiss cheese, shredded (plus 1 additional cup for the top)
  • 1tsp FlavorGod Garlic Lovers seasoning
  • 1/4tsp black pepper
  • 1 cup heavy cream

Instructions

  1. Grease your dish and preheat your oven 400 degrees.
  2. Prepare your pasta as directed on box. Cook and drain.
  3. Combine all your ingredients except for the additional 1 cup of cheese and heavy cream. Then mix in your pasta and heavy cream, mix until cheese is melted through.
  4. Top with cheese and bake for 30 minutes.
  5. Let cool and dig in!
http://thegrocerygoddess.com/meatless-monday-on-a-wednesday/

adapted from yammiesnoshery.com

 

 

 

 

 

 

 

 

 

 

Slow Cooker Mac n Cheese

Haven’t done a recipe in awhile, let alone a slow cooker recipe. So here you have it, slow cooker macaroni and cheese! I found this recipe at lecremedelacrumb.com one of my favorite food blogs. I slightly changed a few things. This mac n cheese was simple and delicious. You can get real creative with it like how I threw in some lobster. Pulled BBQ pork, chopped chicken, mushrooms just a name few things I would add to this mac n cheese. Happy slow cooking!

 

  

 

Slow Cooker Mac n Cheese

Ingredients

  • 12oz macaroni elbows, uncooked
  • 1 1/2 cup milk
  • 1 12oz can evaporated milk
  • 4oz cream cheese
  • 4oz sharp cheddar cheese, shredded
  • 4oz creamy havarti cheese, shredded
  • 2oz smoked gruyere cheese
  • 1tsp ground mustard
  • 1tsp salt
  • 2tsp FlavorGod garlic lovers seasoning

Instructions

  1. Add macaroni, milks, and cheeses to slow cooker. Stir it up, cover and cook on low for 1 hour.
  2. After one hour add ground mustard, salt, and seasoning. Stir it up, cover and cook 20-30 minutes longer. Check to see if macaroni is tender and cheese is fully melted. If macaroni isn't tender, cook 15 minutes longer.
  3. If you want to eat this plain go ahead but if you want to add something to it. (make sure this is pre cooked, don't add no raw stuff in here now!) This would be the time to mix it in, put in prepares baking dish, top with cheese and buttery bread crumbs and pop in oven at 350 for 15 minutes. To get a crispy top turn broiler on for 5 minutes.
http://thegrocerygoddess.com/slow-cooker-mac-n-cheese/

 

 

Goulash

Friend of mine asked me if I could make goulash. So I looked it up and seen that my favorite chef (Chef John) had a recipe for this. It’s cold out so why not a hearty spiced meal. We rated this 5 stars.

 

 

Goulash

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper
  • 2 onions, chopped
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 2 teaspoons caraway seeds, crushed
  • 2 tablespoons Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 tsp dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
  • 1/4 cup tomato paste
  • 3 garlic cloves, crushed
  • 1/2 tsp salt, or to taste
  • 1 bay leaf
  • 1 tsp sugar
  • 2 tablespoons balsamic vinegar

Instructions

  1. Season beef with salt and pepper. Heat skillet on high with vegetable oil and brown each side of the meat. About 5 minutes. Transfer meat to a stockpot, but don't clean out the skillet!
  2. Set skillet to med-high and toss in onions. Drizzle with olive oil and season with 1/2 tsp salt. Cook until softened then transfer to stockpot.
  3. Combine caraway seeds, paprika, black pepper, cayenne, marjoram & thyme in skillet. Toast over med-high heat until fragrant. Add 1 cup of chicken broth and stir. Transfer to the stockpot.
  4. Stir 3 cups chicken broth into stockpot. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
  5. Garnish with sour cream and fresh marjoram if desired.
http://thegrocerygoddess.com/goulash/

*I tossed in some baby portobello mushrooms in last minute
**Recipe adapted by foodwishes.com