Taco Pasta
This dish is a welcome change from boring taco Tuesday. I’ve taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and I love how quick and easy it is to put together in the electric pressure cooker. To …
Tag: FamilyDinner
Chicken Bog
Chicken Bog is a South Carolina tradition with lots of variations—think herbs, spices and fresh veggies—but the standard ingredients remain sausage, chicken and rice. Prep:20 minCook:10 minYield:8 servings Ingredients Directions Nutrition Facts 1 serving: 409 calories, 14g fat (5g saturated fat), 77mg cholesterol, 1275mg sodium, …
Rigatoni Pie
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Total: 2 hr 5 min
Yield: 8 servings
Ingredients
6 tablespoons extra-virgin olive oil
9 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes in juice
One 15-ounce can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan cheese
Directions
Special equipment: 9-inch springform pan
- Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
- Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.
NOTES
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Cheeseburger Pasta
Classic cheeseburger flavors make this a grown-up version of hamburger helper full of gooey cheese, beef and noodles coated in a creamy tomato sauce. Prep Time 5 minutes minsCook Time 25 minutes minsServings 12 Ingredients Instructions Notes Nutritional information provided is an automatic calculation and …
Gnocchi
Pillowy, tender, and utterly comforting, gnocchi is the kind of dish that feels like a warm hug on a plate. Soft little dumplings that soak up sauce beautifully, it’s simple enough for a weeknight but special enough to make any meal feel like a celebration.
Prep Time: 30 minutes mins
Cook Time: 25 minutes mins
Servings: 4 people
Ingredients
- ▢ 2 cups potatoes peeled and diced
- ▢ 2 tbsp butter
- ▢ 2 tbsp chopped parsley
- ▢ 1 tbsp chopped garlic
- ▢ ½ cup beef stock
- ▢ ½ cup tarragon finely chopped
- ▢ ½ cup shredded parmesan
- ▢ 1 egg yolk
- ▢ 1⅓ cups plain flour
- ▢ 2 tbsp olive oil
- ▢ 1 tsp cayenne pepper
- ▢ 1 tsp salt
Instructions
- Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.
- Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.
- Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.
- Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long
- Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking.
- Add butter, garlic, and parsley. Cook for 1-2 minutes. Then, add beef stock and cook until glazed.
Nutrition
Calories: 421kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 835mg | Potassium: 757mg | Fiber: 4g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Buttermilk Chicken
Tang meets flame. Smoke meets tenderness. This isn’t just chicken it’s buttermilk’s sharp embrace seared into charred, caramelized skin, while the meat beneath stays impossibly juicy. Each bite crackles with fire-kissed spice and cool, creamy depth. Raw, elemental, and utterly unapologetic. Backyard alchemy at its …
Brisket Tacos
Slow-cooked brisket, smoky and tender, tucked into warm tortillas like little parcels of comfort. Each taco bursts with rich, savory depth, brightened by fresh toppings and zesty accents a perfect balance of hearty indulgence and vibrant flair. Prep Time 15 minCook Time 8 hoursYield 10 …
calzone
This calzone features a quick pizza dough recipe that needs minimal time to prepare, and a bolognese filling that’s as easy as it is delicious. The result is a tasty, generously filled calzone with a perfectly thin crust, spicy beef and rich tomato sauce.
Prep Time20 minutes mins
Cook Time30 minutes mins
Servings4 calzone
Ingredients
For the filling:
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 red bell pepper finely diced
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1 tsp hot chilli powder
- 500 g (18 oz) lean beef mince (ground beef)
- 400 g (14 oz) canned chopped tomatoes
- 1 tbsp tomato puree
- 180 g (6 oz) fresh mozzarella diced
Pinch of salt and pepperFor the crust:
- 1 sachet fast-action dried yeast 7g / 1 tbsp
- 350 g (2½ cup) plain white flour (all purpose flour)
- 1 tbsp olive oil
- Pinch sea salt flakes
- 30 g (2 tbsp) salted butter melted
Instructions
Preparing the filling
- Heat the olive oil in a large pan. Add the onion, red pepper, garlic, oregano and chilli powder. Fry for around 5 minutes until starting to soften. Add the mince and fry for 7 to 10 minutes until browned.
- Add the chopped tomatoes and tomato puree. Simmer on low for around 5 minutes until any excess liquid has gone (don’t boil, the meat will toughen), then set aside to cool completely.Preparing the dough
- Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes. Add 180ml (¾ cup) warm water and all of the flour. Mix until it comes together as a dough.
- Turn onto floured surface. Knead for about 5 minutes until smooth and springy. Split the dough in four equal balls. Place in a ziplock bag or under cling film to prevent drying out.Putting it all together
- Preheat the oven to 220C/430F (200C/390F fan). Take a dough ball and roll out to approximately the size of a dinner plate.
- Divide the cooled filling into quarters. Transfer the dough disc to a floured baking tray and spoon a quarter of the filling onto one side of the round. Sprinkle a quarter of the mozzarella on top.
- Dab a wet finger around the outer edge of the dough. Fold the dough over and press to seal.
- Dab a wet finger around the outer edge of the dough. Crimp the edges by folding over a corner and then repeating along the edge until fully sealed. Drizzle with oil and sprinkle with the sea salt.
- Bake in the oven for approximately 15 minutes until golden brown. Brush with melted butter.
Nutrition
Calories: 788kcal | Carbohydrates: 78g | Protein: 48g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 571mg | Potassium: 909mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1718IU | Vitamin C: 50mg | Calcium: 306mg | Iron: 9mg
Note
nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
BBQ Chicken Quesadillas
These BBQ Chicken Quesadillas are one of the most favorite go-to easy dinners. They’re loaded with tender chicken, tangy bbq sauce, tender veggies, melty cheese, and a little crunch from the tortilla. It all gets cooked up to golden, crispy perfection that comes together fast, …