This recipe was fantastic! It took a little bit of prep but was so worth it. I served it with garlic bread. I highly recommend giving it a try!
8 Oz. Medium Pasta Shells 1 Tablespoon Olive Oil 1 Pound Ground Beef 1 Small Sweet Onion, Diced 5 Cloves Garlic, Minced 1 Teaspoon Italian Seasoning 1/2 Teaspoon Dried Parsley 1/2 Teaspoon Dried Oregano 1/2 Teaspoon Paprika 2 Tablespoons Flour 1 Cup Beef Stock 1 (15 oz.) Can Marinara Sauce 3/4 Cup Heavy Cream 1/4 Cup Sour Cream Salt to Taste Pepper to Taste 1 1/2 Cups Cheddar Cheese, Grated DIRECTIONS
Cook pasta according to directions. Drain well. Heat olive oil in skillet over medium high heat. Add ground beef and cook until browned. Drain excess fat and set aside. To the same skillet, add diced onion, and cook for 2 minutes, stirring frequently. Add garlic and cook until fragrant. Whisk in flour until lightly browned. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, parsley, oregano and paprika. Bring to a boil, reduce heat and simmer until slightly thickened. Stir in cooked pasta, add beef back in. Stir in heavy cream until heated through. Taste and add salt/pepper as needed. Stir in sour cream. Stir in cheddar cheese until melted. Serve and Enjoy!
This one was a hit. We both thought the flavor was maybe a bit bland, but I already have some ideas for ways to update it next time. (I’ll update this post then!) Here’s the recipe!
3 1/2 c. flour
1 tsp. salt
1 c. water
Sausage (I used Kielbasa)
1/2 pint cream
1 tsp. chicken bouillon
Mix flour, salt, egg and water, until dough ball forms. Tear up dough into pieces and place it into a kettle of boiling water. Boil until done, about 5-10 minutes. Rinse under cold water. Prepare sausage in skillet.
Combine cream, chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top.
Add knepfla to meat and pour cream mixture over the top. Heat until heated through.
I know I’ve said it on a bunch of recipes I’ve posted, but talk about SUPER easy! This recipe was done in no time, all in one-pot for easy clean-up. I was also pleasantly surprised by the full flavor of the meal. Highly recommend for a quick night meal.
One Pot Taco Pasta
1 lb. Hamburger
2 1/2 Cups Water
1 Packet Taco Seasoning
1 Cup Salsa
10 oz Pasta of Choice
Sour Cream (Optional Topping)
Doritos, Crushed (Optional Topping)
Brown ground beef and drain excess fat.
Stir in water, taco seasoning, pasta and salsa.
Bring to boil and then turn down heat, cover and simmer for 15 minutes stirring occasionally, or until pasta reaches desired done-ness.
Serve it up with optional toppings of your choice. It really does taste like tacos so whatever you normally like, will probably taste amazing.
This was supposed to be just a quick throw together meal for Derek and I. Well simple it was, however it tasted like something that was made over a long difficult time in the kitchen. Simple, yet tasty.
Sausage Mozarella Spinach Ravioli Pasta
Spinach & Mozarella Ravioli
Jar of Marinara Sauce / Spaghetti Sauce
Parmesan Cheese (For Topping)
Start by adding a little olive oil to a pan and heating over medium heat. Add onions, saute for a couple of minutes then add in garlic. Saute for 1 minute longer and add in sausage slices, cook until done.
Prepare Ravioli according to directions and then strain water out.
Mix together sausage, tortellini and sauce.
Top with parmesan cheese.
Yummy! That’s my description of this SUPER simple easy meal. Who doesn’t love some tasty ribs?
Instant Pot Baby Back Ribs
2.5 lbs. Baby Back Ribs
2.5 tsp dry rub*
1 cup water
1/2 cup BBQ sauce
* for the dry rub I used Montreal Steak Seasoning.
Rub the dry seasoning on the ribs. Recommended you let it sit in the fridge with the rub on them for awhile (I didn’t this time).
Place the trivet in the bottom of the instant pot and add water.
Coil the ribs around the inside of the pot.
Set on manual pressure for 30 minutes, when time expires let naturally pressure release for 25 minutes.
Remove the ribs from the instant pot and place on cookie sheet. Cover the ribs on both sides with bbq sauce, then place in oven on broil until desired texture is reached.
Anyone that knows me already knows how much I love my Instant Pot. What you may not know is one of my favorite things to cook in it is chicken. It’s amazing how easy it is and how juicy the chicken comes out. This was a super simple recipe that was a hit for us! 🙂
Creamy Italian Instant Pot Chicken
3 boneless skinless chicken breasts
2 cups low sodium chicken broth
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup heavy cream
2 tablespoons corn starch (mixed with a tad of water before adding)
Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure, and set the timer to 8 minutes.
Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute.
Stir together cream and corn starch and add to the pot. Whisk and cook for 3-4 minutes, until thickened.
I served ours with angel hair pasta on the bottom, cut up chicken and topped with the sauce. (You could use rice or a different type of pasta, or even mashed potatoes?)