beaglesluvblueberries:

prettygirlfood:

The Baked Potato Grilled Cheese

i’m gonna make these

(via lajoiedespetiteschoses)

prettygirlfood:

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings.

justbesplendid:

The best creamy mushroom sauce  by Wholesome Cook

For the mushroom sauce:

• 150g button mushrooms, cut in half then sliced
• 150ml thickened cream
• 2 cloves of garlic, crushed
• 1 tsp (or more to taste) freshly ground black pepper
• 1 tsp ground sea salt
• 1 tsp cooking oil

To make the sauce: heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium. Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil. Once the sauce has reduced by half, add crushed garlic and cook for another minute.

To serve: remove from heat and serve over your favourite steaks.

To reheat: simply place saucepan back on low heat and let the sauce “melt” and heat through.

sporkme:

Cilantro and Garlic Eggplant Dip

An easy appetizer, or a good use of an eggplant that’s starting to go a bit south.  After you roast the eggplant, it takes 5 minutes to finish.

• 1 medium eggplant, cut in half and roasted with olive oil and salt for 20 minutes
• 3/4 cup light sour cream
• 1 tsp Moroccan seasoning
• 1 clove garlic
• 1/2 bunch cilantro
• Salt and pepper

Scoop the meat out of the eggplant, and throw everything in a food processor and puree smooth.  Toss in the cilantro and pulse so it’s mixed in but not overly chopped up.  Serve warm or cold.

prettygirlfood:

Sloppy Joe Grilled Cheese (Recipe Here!)

prettygirlfood:

Bolognese Sauce with Cloves and Cinnamon

• Olive oil
• 1 garlic clove, thinly sliced
• 1 small onion, chopped
• Salt
• .75 pounds lean ground beef
• .75 pounds lean  ground pork
• 1 can diced tomatoes (14.5 ounces)
• 1 can tomato sauce (14.5 ounces)
• 2 cinnamon sticks
• 6-8 cloves
• 1/2 cup Italian parsley, chopped
• Dried spaghetti (1 pound)
• Parmigiano Reggiano, grated

Pour 1 tablespoon of olive oil into a large, heavy-bottomed pot over medium-high heat. Add in sliced garlic and cook until its edges are golden, about three minutes.

Next, add the chopped onions into the pot and saute until slightly softened and translucent, about five minutes. Season with 1/2 tablespoon of salt while sauteing.

Add beef and pork, and increase the heat to high. Cook until the meat is brown, breaking into small pieces with the back of a spoon, about 15 minutes. Season with an additional 1/2 tablespoon of salt.

Stir in diced tomatoes and tomato sauce, as well as cinnamon sticks and cloves. Reduce heat to low. Simmer with lid slightly ajar until the sauce is thick, stirring occasionally, about 90 to 120 minutes.

When the sauce is just about ready, cook the pasta in a very large pot of boiling salted water until just tender, but still firm to bite. Drain and return the pasta to the same pot. Stir in a ladle of sauce and swish around, lightly coating the noodles. This will keep the pasta from clumping together and imbues the sauce’s flavors into the starch.

Right before serving, add in fresh parsley to the sauce and incorporate evenly.

Serve the Bolognese atop warm noodles, along with freshly grated Parmigiano Reggiano.

Serves 4.

prettygirlfood:

Mixed Mushroom Fricassee with Tagliatelle

Ingredients:
6 tbsp unsalted butter, divided
2 tbsp extra-virgin olive oil, divided
1 small yellow onion, finely chopped
kosher salt
freshly ground black pepper
4 garlic cloves, minced
1/4 cup dry white wine
8 oz chanterelle mushrooms
4 oz oyster mushrooms
4 oz enokitake mushrooms
1/2 cup heavy cream
pinch of freshly ground nutmeg
1 tsp fresh thyme, chopped, plus more for garnish
fresh lemon juice
1/4 lb tagliatelle pasta, cooked al dente
white truffle oil

Directions:

1. Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.

2. Add garlic and cook for 1 minute.  Add wine, stir to mix and cook until liquid is reduced by half, about 2 minutes.  Add remaining 3 tablespoons of butter, remaining 1 tablespoon of olive oil and mushrooms.  Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes.

3. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.  Stir in 1 teaspoon thyme and season to taste with salt, pepper and lemon juice.  Add cooked pasta and toss until evenly coated.  Drizzle with truffle oil to taste (I like to add 2-3 teaspoons).  Garnish with more thyme and serve.

Makes 4 servings

(via foodfuck)

prettygirlfood:

Shrimp Linguine in a Tomato and White Wine Sauce

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, chopped
• chili flakes to taste
• 1/4 cup white wine
• 1 (28 ounce) can plum tomatoes, crushed
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 pound shrimp, peeled and deviened
• 1/2 cup fresh herbs such as parsley and basil, chopped
• 1 pound linguine (I used whole wheat)

Directions

1. Heat the oil in the pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
4. Add the white wine and simmer for 5 minutes.
5. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
6. Meanwhile, cook the pasta as directed
7. Season the tomato sauce with salt and pepper to taste.
8. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
9. Remove the tomato sauce from the heat and mix in the parsley and basil.
10. Drain the pasta, toss in the tomato sauce and serve optionally garnished with feta.

Makes 4 servings.