This one was a definite HIT in our home. If you don’t know me personally, I’m a HUGE fan of garlic, so it was no wonder why this one was a huge hit for me. The original recipe didn’t call for chicken, but I put it in, and I’d highly recommend it! I’ll be putting this one on the list to make again. Below you’ll find the recipe. Enjoy!
- 6 cloves garlic, divided
- 1/4 c. extra-virgin olive oil, divided
- 1 1/2 c. panko bread crumbs
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 1 lb. dry spaghetti
- 1 tbsp. butter
- Juice and zest of 1/2 lemon (I used just a squirt of lemon juice, it seemed to work fine)
- 1/3 c. freshly grated Parmesan (optional)
- 1/3 c. freshly chopped parsley
- Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs into a bowl and wipe out skillet.
- Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
- Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic. Cook until garlic is fragrant, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
- Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
- I’d recommend adding some cooked chicken breast or tenderloins (which is what I did).
Original recipe found at www.delish.com.
I recently bought a new cookbook and had to give this simple recipe a try. While the “sauce” disappointed me, mainly since there wasn’t much of it. The overall recipe was great and the taste of the meatballs was awesome. I’m going to have to adjust this recipe up a bit, maybe try making homemade brown gravy next time around instead. I figured I would share anyways to see what different ways you might mix it up.
Porcupine Meatballs with Egg Noodles
- Box of Beef flavored Rice-O-Roni
- 1 Egg
- 1 lb. Hamburger
- 2 1/2 Cups Water
- Egg Noodles
- Mix Hamburger, Rice-O-Roni (put the seasoning package to the side for now) and egg together.
- Form small 1″ meatballs.
- Brown the meatballs on all sides. While they are cooking, mix the water and seasoning package from Rice-o-Roni box.
- Cook egg noodles according to package.
- Once the meatballs are browned, add in the water/seasoning mix and cover, simmer for approx. 30 minutes or until meatballs are cooked and the sauce has thickened a little bit.
- Serve over cooked egg noodles.
These are AMAZING! Way easier than I expected them to be to make, and the perfect portion for a quick sweet-tooth satisfier! 🙂
S'mores Mini Cheesecake Bites
- 1 c. crushed graham crackers
- 1/2 c. plus 2 tbsp. granulated sugar, divided
- 3 tbsp. melted butter
- 2 (8-oz.) blocks cream cheese, softened
- 2 large eggs
- 2 tbsp. sour cream
- 1 tsp. pure vanilla extract
- 1 c. semisweet chocolate chips, melted
- Cooking spray
- 1 c. mini marshmallows
- Preheat oven to 350°. Line 18 muffin pan cups with liners. In a medium bowl, mix the graham cracker crumbs with 2 tablespoons of sugar and melted butter.
- Press 1 tablespoon of crumb mixture into the bottom of each liner. Bake until lightly golden, about 5 minutes, then cool completely on wire racks.
- Reduce the oven temperature to 325°. In a large bowl using a hand mixer, beat cream cheese and the remaining ½ cup sugar until light and fluffy. Add eggs, one at a time, then add sour cream and vanilla and beat until combined. Divide the filling among the prepared liners.
- Bake the cheesecakes until slightly jiggly in the center, 12 to 14 minutes.
- Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
- Once cheesecakes are cold, preheat broiler. Using a spoon, spread about a tablespoon melted chocolate on top of each cheesecake.
- Grease a small baking sheet with cooking spray and arrange marshmallows standing up on the tray. Broil until golden, 1 to 2 minutes. Keep an eye on it—it browns fast!
- Using a small metal spatula, top each mini cheesecake with toasted marshmallows before serving.
Original recipe from: www.delish.com
This was a pretty easy-to-make pasta salad, and tasted delicious. I’ll definitely make this one again for a future potluck or summer grill outside dish. 🙂
Caprese Pasta Salad
- 16 oz. box of pasta (I used bow-ties)
- 1 pint cherry tomatoes, sliced (I used less as we’re not huge tomato fans)
- 8 oz. Mozzarella cheese ball (not shredded)
- 1/4 cup store bought pesto
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder (I used a little more, I LOVE garlic!)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp basil (for garnish, optional)
- Cook pasta according to directions.
- While pasta is cooking, slice your tomatoes and cut the mozzarella into cubes.
- Once your pasta is done, drain and rinse with cold water.
- Add your cooled pasta to a mixing bowl along with the tomatoes, mozarella, pesto, balsamic vinegar, olive oil, salt, pepper and garlic powder.
- Toss together and serve or refridgerate for later. 🙂
These cookies were AMAZING! They’re pretty easy to make as well. Enjoy!
Lemon Butter Cookies
- 2 1/4 c. all-purpose flour
- 1 1/4 tsp. baking powder
- 3/4 tsp. salt
- 10 tbsp. butter, softened
- 1 (8-oz.) block cream cheese, softened
- 1 1/4 c. granulated sugar
- 2 large eggs
- 2 tsp. finely grated lemon zest
- 1/4 c. fresh lemon juice
- 1 tsp. pure vanilla extract
- 10 drops yellow food coloring
- 3/4 c. powdered sugar
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
Original Recipe found at: https://www.delish.com
Normally I would make this recipe with white rice. Well after getting everything prepped and realizing that I only had a tiny bit of rice left, I decided to give some rice noodles a try as a substitute, now I want to make it this way next time! So good!
Korean Beef Bowls w/ Rice Noodles
- 1 lb. Ground Beef
- 3 Cloves Minced Garlic
- 1/2 Cup Brown Sugar
- 1/2 Cup Soy Sauce (I use reduced sodium)
- 3 Teaspoons Sesame Oil
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Pepper
- Optional: Parsley for topping
- Cook ground beef and garlic until beef is done.
- Cook rice noodles according to package.
- While beef and noodles are cooking, mix all other ingredients together in a small bowl.
- Add mixture to beef when done. Simmer for a few minutes.
- Serve over cooked rice noodles in a bowl.
- Top with parsley (optional).
By far I think this was the biggest hit of our little Superbowl Sunday get together. They didn’t last long and not one was left over. I’d highly recommend this one for potlucks or a family/friends get together. Enjoy!
Dill Pickle Roll-Ups
- 4-5 Flour Tortillas of Your Choice
- 1 Cup Dill Relish
- 1 8oz. Package Room Temperature Cream Cheese
- 1 tbs. Minced Garlic
- 1 1/2 Cups Pepper Jack Shredded Cheese
- Dried Dill Weed for Garnish
- Mix together cream cheese, garlic, pepper jack cheese and dill relish.
- Divide the mixture onto your tortillas (spread all the way to the edges).
- Roll them up.
- Place them on a plate and refrigerate for at least 2 hours.
- Slice them about 1″ thick each.
- Garnish with dried dill weed and serve.