Easy Pasta Caprese Recipe (Summertime Favorite!)
This recipe for Pasta Caprese is like the classic caprese salad but in pasta dish form. You’ll love it on a hot summer day when garden tomatoes and fresh summer basil are abundant. Learn how easy it is to prepare this pasta with tomatoes and mozzarella, tips for preparing this recipe, and what to serve with this caprese pasta for a fun, summer dinner party.
Making this Easy Pasta Caprese Recipe
Can you guess what I love best about summer? I’ll give you a hint. It’s NOT the heat.
I love all the fresh, delicious produce that is available and how easy it is to showcase those flavors. You don’t need a complicated recipe to show off ripe, red tomatoes and sweet garden basil.
My summer recipes tend to be simple without many complicated steps or ingredients. Summer is a busy time for our family and with two little busybodies at home cooking dinner isn’t something I want to spend a lot of time on.
I make this Caprese Pasta – Pasta with Tomatoes, Basil, and Mozzarella repeatedly during peak tomato and basil season. My husband and I find Caprese Pasta to be a sort of Summer comfort food for us.
Plus, it is a delicious dinner I don’t have to think hard about. And so year after year this Easy Caprese Pasta Dinner finds itself on the summertime menu at least a couple times a month.
What could be simpler than Caprese Pasta with just six ingredients? Six ingredients most any home cook will have on hand at any time during the summer months.
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Ingredients in Pasta Caprese
This pasta with tomatoes and mozzarella is full of fresh ingredients and summer flavors. You’ll need just a handful of ingredients to prepare it:
- Pasta
- Extra Virgin Olive Oil
- Yellow Onion
- Fresh Garlic
- Fresh Tomatoes
- Sea Salt
- Black Pepper
- Balsamic Vinegar
- Fresh Basil Leaves
- Fresh Mozzarella Cheese
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What is the Best Pasta to Use?
Because this recipe relies on so few ingredients, using good quality pasta is what’s most important.
We’ve used a variety of short pasta shapes, like cavatappi (pictured here), farfalle, penne, or cellantani. But we’ve also used linguine and angel hair.
On a gluten-free diet? Make this dish gluten-free by substituting your favorite gluten free pasta.
What are the Best Tomatoes to Use?
What’s most important when making this pasta caprese is that you use fresh, ripe tomatoes.
The best time of year to prepare this dish is during the summer when you have access to fresh garden tomatoes or farmer’s market tomatoes. Summer’s tomatoes really are the tastiest!
Other than that, I say use what you like! We’ve made this with a variety of different tomatoes: grape tomatoes, sweet cherry tomatoes, heirloom tomatoes, or Roma tomatoes. A mix of different colors and varieties makes a very pretty presentation.
How to Make Pasta Caprese
Here’s a quick overview of the steps to make this tomato mozzarella pasta recipe. It couldn’t be easier, which makes it perfect for weeknight meals!
- First, bring a large pot of salted water to boil. Then, cook the pasta according to package directions. When finished, drain and set the cooked pasta aside.
- While the pasta cooks, sauté onion in a large skillet over medium heat. Then, add the garlic and sauté a few more minutes.
- After that, stir the tomatoes in and cook until they start to pop (if using cherry or grape tomatoes) or when they are juicy and tender.
- Next, stir in the balsamic vinegar and the cooked pasta. Season to taste with salt and pepper.
- Remove from eat and stir in the cheese and basil. Let the cheese heat through and melt just a tad. Serve with an extra drizzle of balsamic vinegar if desired.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Best Pasta Caprese
Cook the pasta al dente – You’ll be adding the pasta to the pan with the tomatoes and basil, so you want to make sure you don’t end up with overcooked pasta.
Chiffonade that basil – This recipe uses a lot of fresh basil, so check out this kitchen tip for How to Quickly Chiffonade Fresh Herbs.
For the mozzarella – We’ve used mozzarella pearls, larger mozzarella balls, and even just cubed up a larger ball of fresh mozzarella cheese. Use what works for you!
Serve it right away – This dish is best served immediately after preparing it.
How to Store Leftover Pasta Caprese
Leftovers should be stored in an airtight container in the refrigerator and used within 5 days of the date you prepared it. You can reheat the leftovers in the microwave or in a skillet over medium-low heat on the stove. Add a splash of olive oil and water if you need to loosen up the sauce.
Recipe Adaptations
I think this easy caprese pasta recipe is pretty perfect as it is, so I don’t have a lot of recipe adaptations to share. I think its beauty is in the minimal ingredients that provide a ton of flavor. But, here are a few ideas:
- Like meat? Add some balsamic marinated grilled chicken strips or some sliced, cooked Italian sausage.
- Want it more saucy? Stir in some basil pesto with a little leftover pasta water if you prefer more of a sauce.
What to Serve with this Pasta Caprese Recipe
This pasta caprese is perfect for a simple summer dinner party. Want to build a full dinner menu around this recipe? Here are my recommendations for wine, appetizers, salads, and even a tasty Italian dessert!
Wine Suggestions for this Caprese Pasta Recipe
Normally you might think to pair a red with this recipe, but for this light pasta recipe a red wine would overwhelm the fresh flavor of summer tomatoes and basil.
So, I would definitely recommend avoiding full-bodied or tannic wines and instead opt for something that’s acidic, light, and crisp. Though, I’m no sommelier. Crisp whites and rosé wines are good choices.
Appetizers to Serve with this Recipe for Pasta Caprese
Roasted Tomato Crostini with Walnut Almond Pesto and Goat Cheese is a great summer appetizer to serve with a glass of wine before dinner – perfect for a simple summer dinner party.
This easy recipe for Garlic, Thyme, and Rosemary Marinated Olives is another appetizer that is perfect for simple entertaining! It would also pair really well with this pasta caprese recipe.
Salads to Serve with this Tomato Mozzarella Pasta Dish
This recipe for Italian Mixed Greens Salad with Prosciutto features a mix of arugula, radicchio and baby kale is tossed with lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan. Classic Italian flavors that pair wonderfully with this easy caprese pasta dinner!
Do you love Olive Garden’s famous house salad? Learn how simple this Copycat Olive Garden Salad Recipe is to make at home so you can enjoy your favorite flavors with this tomato mozzarella pasta.
Dessert to Go with Pasta Caprese
Round out your meal with this Italian Budino for dessert! Salted Caramel Budino is an easy Italian dessert. This recipe features a cookie crust that’s topped with vanilla pudding and then a layer of homemade caramel sauce.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try this Pasta Caprese at Home!
Next time you’re looking for a way to use up summer’s fresh tomatoes and basil, give this recipe for pasta caprese a try! Did the whole family love it? Leave a comment below and give it a review for others to see what you thought of this quick dinner recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this delicious caprese pasta!
More Italian Recipes to Try
Looking for more easy pasta dishes? Here are a few that are popular with our whole family:
Arrabbiata Sauce is a simple, just-spicy-enough sauce you can make from pantry ingredients and serve with pasta – a great easy recipe when you need to get food on the dinner table fast.
One Skillet Baked Ziti with Meat Sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a busy weeknight dinner!
Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce.
Spinach Mushroom Lasagna is an easy but impressive vegetarian dinner recipe that’s perfect for both holiday entertaining and weeknight dinners.
You can’t go wrong with spaghetti and marinara sauce! This is the Best Marinara Sauce! Crushed tomatoes simmer all day with extra-virgin olive oil, oregano, crushed red pepper, plenty of garlic, and a generous helping of Italian red wine.
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Pasta Caprese
This recipe for Pasta Caprese is like the classic caprese salad but in pasta dish form. You'll love it on a hot summer day when garden tomatoes and fresh summer basil are abundant.
Ingredients
- 16 ounces pasta, cooked al dente
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 6 cloves fresh garlic, minced
- 20 ounces cherry or grape tomatoes,
- 1/2 - 1 teaspoon salt, to taste
- 1/4 - 1/2 teaspoon pepper, to taste
- 1 1/2 tablespoon balsamic vinegar, or to taste
- 1/2 cup thinly sliced fresh basil
- 1 c fresh mozzarella, diced (or here I used little balls of mozzarella)
Instructions
- Cook pasta according to package instructions. Drain after cooked and set aside.
- Meanwhile, saute onions in olive oil until golden and tender, 5-7 minutes, over medium heat. Add garlic and saute for 2 more minutes.
- Stir in the tomatoes and saute until the tomatoes start to pop. Stir in the balsamic vinegar and pasta. Salt and pepper to taste.
- Turn heat to low. Add the basil. Cook for 1-2 minutes so the juices can coat the pasta.
- Remove the pan from the heat off and stir in the mozzarella and basil. You want to warm the mozzarella, but do not melt it. Serve immediately.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 553mgCarbohydrates: 43gFiber: 4gSugar: 14gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This post was originally sponsored by American Express. To celebrate the launch of the new American Express Blue Cash® Preferred and Everyday cards I partnered with American Express to help consumers realize the potential of meals that can be made with 6 ingredients or less. The recipe contest and associated giveaway are now closed.
Tiffany LaCourse says
Ham & Cheese Casserole
Ingredients:
Servings:
6-8
1 (32 ounce) package frozen hash browns
8 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup butter, melted
12 ounces shredded cheddar cheese
2 cups chopped cooked ham
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Combine all ingredients in large mixing bowl.
2 Press into 13 x 9 2 inch casserole.
3 Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.
banks_family_5{at}yahoo{dot}com
MichelleS says
Recipe 2
Root Beer Pulled Pork
1-2 lb. pork tenderloin
1 can/bottle of root beer (12 fl. oz)
1-18 ounce bottle of your favorite BBQ sauce.
8 hamburger buns
Put pork in a slow cooker and pour entire can/bottle of root beer over the top. Cook on low for about 6-7 hours (depending on what brand you own, time may vary). Once pork shreds easily and is cooked thoroughly drain liquid from the slow cooker, and return to slow cooker. Pour BBQ sauce over shredded pork, stir, and serve on hamburger buns.
MichelleS says
Sausage Mac
1 package Hillshire farm Turkey Smoked Sausage with Pepper Jack Cheese Links (or any sausage links), chopped
2 cups elbow macaroni (cooked)
1 bell pepper (any color), diced
1/2 onion, diced
1/2 jar any spaghetti sauce
1 cup celery, diced
Cook elbow macaroni. Drain; leave in strainer.
In a skillet brown chopped sausage links, onion, celery, and bell pepper until cooked through.
Mix in elbow macaroni; pour spaghetti sauce over macaroni/sausage/vegetable mixture. Stir. Serve hot.
Casey Powell says
I am a fan of American Express on facebook.
Casey Powell says
I am a fan of goodlife {eats} on facebook
Casey Powell says
1 lb whole wheat linguine pasta
1 jar any marinara pasta sauce
1 jar marinated artichokes, peppers, olives
parmesan cheese
Cook pasta as directed on box. Place artichokes, peppers, olives in collander to lightly drain (do not rinse). In separate pot combine sauce and and drained artichokes, peppers, olives on low heat. Once pasta is done cooking, drain and combine with sauce mixture and stir together for a few minutes so flavors can combine. Also, sometimes i add leftover chicken in sauce also and it is so yummy! Top with parmesan and enjoy!
Melissa says
Annnd I tweeted the contest and follow both Good Life and AmEx! (:
Melissa says
& American Express FB fan too!
Melissa says
Fan of Good life on FB too!!
Melissa says
Oven Baked Stuffed Portabello Mushrooms
Ingredients:
4 Portabello mushrooms caps (cleaned, with stem removed)
1 cup crumbled blue cheese
1 cup parmesan cheese
4 tsp minced garlic
4 strips bacon (cooked and chopped into small pieces)
1/2 cup Bread Crumbs
Method:
Combine cheeses, garlic, bacon in small bowl. Lightly sprinkle with some olive oil if needed. Separate mixture into all 4 mushrooms. Then sprinkle breadcrumbs on top. Individually wrap each mushroom with tinfoil. Cook in oven at 350 degrees for 10-15 minutes (until cheese has melted).
Macy B says
Southern Chicken Penne Pasta:
Makes about 6 servings
about 2.25 per serving
* 16oz Classico 4 cheese Alfredo
* 12oz Pace Medium chunky salsa
* 1lb penne Pasta
* 1.5lb grilled chicken breasts cut in slices
* 4 Roma Tomatoes diced
* 1 2.25 oz can sliced olives
Mix together in a sauce pan Alfredo sauce and salsa. Mix well till they are well blended. It will turn a nice pink color. let it heat on stove on med/low temp. stir occasionally so not to burn the sauce. Grill 1.5lbs chicken breasts lightly seasoned with garlic salt and pepper. Cut the cooked chicken in to slices and set asside. Boil pasta.
Top cooked Pasta with Sauce, chicken, tomatoes and olives and Enjoy!
My family likes to have a fresh green salad and Fresh corn from our garden with this meal as well =)
Macy B says
The Dinner Above said 2.25 per serving and that means $2.25 per serving. I did the math to see how much I was spending on my meals per person. And for my southern Chicken Penne Pasta meal its $2.25 per serving =)
logan says
Quinoa Salad
1/2 Cup Quinoa, washed and drained
1 Cup Water
1/2 cup fresh or frozen Corn, cooked
1 Avocado, chopped
1/2 Cup Cherry Tomatoes
1 Tbsp Lime Juice
1 Tbsp Olive Oil
2 Tbsp Cilantro, chopped
1/4 Tsp Cumin
Salt to taste
1. Bring the water and quinoa to a boil in a saucepan.
2. Reduce the heat to a simmer and cover for 15 minutes.
3. Place the quinoa in a bowl and cool.
4. Add the remaining ingredients and stir to combine.
5. Serve.
logan says
I shared the giveaway on my FB wall!
logan says
I like AMEX on FB!
logan says
I like Good Life Eats on FB!!!
logan says
I tweeted about the giveaway!
@fractionsoflove
logan says
Greek Israeli Couscous Salad
1 1/2 Cups Israeli Couscous
3 Tbsp Olive Oil, divided
2 Cups Water
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Cup Crumbled Feta Cheese
2 Persian Cucumbers, seeded & diced (or 1 cucumber)
1 Large Tomato, seeded & diced
1 Tbsp Parsley, chopped
1. Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat.
2. Add water and bring to a boil then simmer for 12 minutes.
3. Remove to a bowl and cool.
4. Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine.
5. Serve.
Jon says
and I shared this sweet giveaway on the facebook
Jon says
Also, a fan of American express on FB
Jon says
Always a Fan on of gooflife eats on Facebook!!!
Jon says
Fan on of gooflife eats on Facebook!!!
Jon says
Asparagus Panini
Ingredients
* 2 slices whole wheat bread
* 4 steamed asparagus spears
* 4 slices prosciutto
* 2 slices provolone cheese
* 1/8 pound sliced smoked turkey breast
Directions:
1. Preheat a panini press. Lightly brush the bread on both sides with extra-virgin olive oil. Wrap each asparagus spear with a slice of prosciutto. Place 1 slice of cheese on one slice of bread, then the smoked turkey. Top with the prosciutto-wrapped asparagus and the remaining 1 slice of cheese and 1 bread slice. Grill until the bread is crisp and cheese is melted.
(From Rachael Ray) This is delicious and not your average sandwich
Stephanie Carroll says
I retweeted the message!
Stephanie Carroll says
Feta Pasta
1 box whole grain penne pasta
3 skinless chicken breasts
1 can garbonzo beans
1/4 block feta, crumbled
1/4 cup olive oil
1 pkg psto mix
1. Grill chicken breast, dice, set aside
2. Cook pasta as directed
3. Drain and rinse beans in strainer
4. Combine all ingredients in large bowl
5. Mix well
Stephanie Carroll says
Shared the link on facebook!
Stephanie Carroll says
Fan of American Express on facebook!
Stephanie Carroll says
Fan of goodlife eats on facebook!
Stephanie Carroll says
Mexican Lasagna
1 lbs chicken breasts, diced
1 cup black bean and corn salsa
1 cup shredded cheese
1/2 cup sour cream
6 corn tortillas
1. Preheat oven to 350
2. Cooked diced chicken in skillet until no longer pink inside
3. Mix salsa, sour cream and chicken in a bowl
4. In a swquare pan sprayed with non-stick cooking spray layer 3 tortillas, 1/2 the chicken mixture, and 1/2 cup cheese. Repeat
5. Bake for 20 minutes until cheese is bubbly and melted.
Amy C. says
I {like} American Express on FB!
Amy
aechandlee@gmail.com
Amy C. says
I {like} Good Life Eats on FB!
Amy
aechandlee@gmail.com
Amy C. says
I follow Good Life Eats via Twitter!
Amy
aechandlee@gmail.com
Amy C. says
3 medium avocados (ripe but not too soft), halved, pitted, peeled, and diced
2 medium to large mangoes (ripe, but not overly soft), peeled, cut away from the pit, and diced
1 small to medium red onion, peeled, halved and finely chopped
1 small habanero pepper, minced (use more or less to taste)
1/2 to 1 jalapeno, minced
1/3 cup chopped cilantro, tender upper stems and leaves
3 tablespoons fresh lime juice, from about 2 limes
1/2 teaspoon ground cumin
1/2 teaspoon sea salt or kosher salt (or to taste)
Combine all ingredients in a medium bowl. Gently toss together, being careful not to mash the avocado. Taste and adjust the lime juice, cumin and salt to taste.
Amy
aechandlee@gmail.com
Amy C. says
BLT Pasta Salad
12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Amy
aechandlee@gmail.com
Aimee P says
I am a fan of Good Life Eats on Facebook:)
Aimee P says
1 sweet onion
1 clove garlic, minced
4 ears corn, kernels removed from ears
3-4 ripe tomatoes, chopped
olive oil
feta cheese (or goat or mozzarella cubes would work)
Angel Hair Pasta
Cook pasta in boiling water. While pasta water starts to boil, saute the onion in the olive oil over medium heat for 5 -7minutes until it starts to soften. Add the corn kernels, saute 5-7 more minutes until lightly browned and heated through. Add garlic and cook for 1 minute. Add tomatoes. Cook 5 minutes or until heated through. Serve over drained pasta. Top each serving with feta. Serves 4.
Lindsey says
Salsa Chicken
4 medium boneless, skinless chicken breasts
1 cup salsa
1 packet taco seasoning
1 cup cheddar cheese
sour cream to garnish
Preheat oven to 350.
Add chicken to pan and sprinkle with taco seasoning.
Top with salsa and cheddar cheese.
Bake for 30 minutes or until chicken is cooked through.
Serve with sour cream.
Lindsey says
Red Beans and Rice*
1 cup long grain white rice
2 cups water
2 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage (I use Hilshire Lite)
1 can red beans
Tony’s Creole Seasoning
Add the water and rice to a pan and bring it to a boil. Next, reduce the heat to low and cover. Let simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans. Add 2 T. olive oil to a large skillet over medium heat. Add the sausage and sprinkle it with the creole seasoning. Stir occasionally for about 10 minutes. Add the red beans and stir until warmed through. Serve the beans and sausage over the rice. Add extra creole seasoning as desired.
*adapted from at http://www.kevinandamanda.com
niki says
fan on FB
niki says
1 Chuck Roast
garlic salt
pepper
flour
1 envelope Lipton onion soup mix
cornstarch
small red potatoes
baby carrots
Season both sided of Chuck roast with garlic salt, and pepper. Heat skillet until hot, sear meat on all sides to seal in juices. Put roast in crockpot. Saute onions in any leftover oil for a minute . Add a bit of seasoned flour to onions and add some water to keep from being a paste, add Lipton onion soup mix, cook until sauce forms and pour over roast. Add a few potatoes and carrots (or leave out if you prefer). Cover and crockpot on Low for 8-10 hours. Just before serving port off juice, add cornstarch mixed with water and cook in saucepan until thickened. Serve with roast & vegies.
Maria Malaveci says
fan of American Express on Facebook.
mmalavec@med.umich.edu
Maria Malaveci says
fan of GoodLife Eats on Facebook.
mmalavec@med.umich.edu
Maria Malaveci says
https://twitter.com/#!/mmalavec/status/94446495536914432
tweeted about the giveaway!
mmalavec@med.umich.edu
mindyh. says
fan of good life eats
fan of american express
shared link on american express giveaway!
Maria Malaveci says
My favorite dinner recipe comes from Pioneer Woman — Grilled Chicken with Lemon Basil Pasta
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
mmalavec@med.umich.edu
niki says
Super easy and can be made from frozen ingredients for quick meal finished in 15 minutes. Light enough to serve in summer, too. Serve with a roll or Italian bread.
Meatball Soup
serves appx 4 to 5
14 oz can diced tomatoes with garlic & onion
14 oz can beef broth
1 1/2 cups water
1/4 tsp parsley
1/4 tsp oregano
1/4 tsp basil
12 to 15 frozen SMALL meatballs
1/2 cup small orzo pasta
1/2 to 1 cup vegetables:
fresh sliced zucchini (my 1st choice)
frozen green beans (my second choice)
1/4 cup parmesan cheese
Bring tomatoes (undrained) thru basil to boil.
Add meatballs and vegetables, return to boil.
Add pasta, boil 10 minutes.
Sprinkle parmesan over each bowl.
mindyh. says
my delicious turkey meatloaf
2lbs. gr. turkey (1lb dark meat 1lb white meat)
1 cup quick-oats
1/4 cup parmesan or parm./reggianno cheese
3tbs. worcestershire sauce
2tbs. soy sauce (I prefer lo-sodium)
1/2 cup ketchup + more for top
seasonings- 2tbs. dried parsley, 3tbs.oregano,2tsp.dried basil, 1 tsp.garlic powder
pre-heat oven to 400
place ground turkey and all ingredients in a large bowl. Mix with hands or large fork to combine. place in a baking dish, form into a loaf. top with ketchup (aprox. 1/4 cup)
Bake for 1 hr.
Enjoy!
niki says
We like this dish because I can defrost sausage (in its pkg) submerged in lukewarm water for about 10 minutes. Rice cooks in 20-25 minutes and rest takes only 10, so this is a fast dinner my family loves.
Quick & Easy Cuban Black Beans and Rice
10 oz bag Vigo brand yellow rice
28 oz can black beans
1/2 onion, chopped
1 lb pkg smoked sausage, sliced 3/4″ thick
1 tsp dried parsley
sour cream
Cook rice according to pkg instructions. In pot or tall sided skillet, fry sausage & onions (you may need to add a drop of olive oil if sausage is lean). Partially drain (do not rinse) beans, add to pot. Add parsley, stir to coat.
Cover pot to heat beans thoroughly. Serve beans over rice, top with heaping dollop of sour cream (we like to stir it in as we eat).
Miranda D says
I follow Good Life Eats on Facebook.
Miranda D says
Bacon Caprese Pizza
Thin Pizza Crust, homemade or store-bought
1/2 cup Pizza Sauce
10-12 oz. Fresh Mozzarella, shredded and patted dry with a towel
2 slices Bacon, fried and crumbled
1 small Tomato, diced
Fresh Basil, ribboned or torn, for garnish
Preheat oven to 400 degrees. Roll out pizza crust. Spread evenly with sauce. Sprinkle with shredded mozzarella. Top with bacon and diced tomato. Bake in lower half of oven according to the instructions on the pizza crust package, or start with 10 minutes and bake until the crust is medium golden brown. Remove from oven and sprinkle with basil. Slice and serve.
Shiloh Kinne says
Grilled Avocados With Shrimp and Mango
Ingredients
4 cups sail-on Jumbo shrimp, thawed,
1 cup garlic olive oil
zest and juice from one large lime or two small
1 teaspoon lemon and pepper seasoning salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1 cup chopped fresh mango
1 cup chopped sweet red pepper
1 cup chopped cilantro
Directions
Mix garlic olive oil, lime juice and zest, lemon pepper and oregano. Brush 1/2 cup garlic oil mixture onto each jumbo avocado halves. Place avocadoes on tray and set aside. Combine jumbo cooked shrimp and ½ cup garlic oil mixture and marinate for 15 minutes. Refrigerate until ready to grill.
Heat grill to medium heat (375F). Brush hot grill with olive oil to prevent sticking. Grill marinated avocados on flat side first for 4 minutes and round side for another 4 minutes.
Grill shrimp in a vegetable grilling rack for 2 minutes per side till heated through. Grill the mango and red peppers in a perforated grilling plate until heated. To plate, place grilled avocadoes on a large serving platter and top with shrimp, mango, and red pepper. Sprinkle with cilantro and serve with lime wedges. Serve warm. Serves 4-8.
Shiloh Kinne says
Pepper Jack Cheese Stuffed Chicken Thighs
8 chicken thighs, bone-in with skin
1 ½ cups smoked mozzarella cheese, grated
3 tablespoons fresh cilantro
zest from one lime, finely grated
1/2 cup canned diced Anaheim green chili
1/2 cup chopped Spanish olives
2 ½ teaspoons lemon pepper seasoning salt, divided
1 teaspoon garlic salt
1 1/4 teaspoons smoked paprika
Heat oven to 425 F. Coat a rimmed baking sheet with cooking oil spray. Loosen the chicken skin from the thigh meat by running your fingers underneath it, leaving it attached on three of the edges.
In a medium bowl, mix cheese, cilantro, lime zest, green chili, olives, and ½-teaspoon lemon pepper. Divide cheese mixture into 8 mounds and stuff each thigh with a one portion. Pull and stretch skin over cheese mound.
In a small bowl, thoroughly mix 2-teaspoons lemon pepper, garlic salt, and paprika. Evenly rub spice mixture onto each chicken skin. Place stuffed chicken thighs on prepared pan. Roast in hot oven for 30-35 minutes, or until chicken skin is crisp and center is done. Serves 4-6.
hminnesota says
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hminnesota says
Veggie Olive Oil Pasta
Farafal pasta- boiled – 3 cups
olive oil – 4 tbl spoon
2 cups of mix vegetables of choice: zucchini, green pepper, red pepper,carrots, broccoli
Italian seasoning
basil leaves
salt & pepper
Choose any or all vegetables you want.
At high flame, put olive oil in big skillet and saute all vegetables for 4-5 minutes till the time all water has evaporated.
Then add, Italian seasoning, salt, pepper
You can season with cilantro and basil leaves.
This is the most delicious recipe and favorite among friends and family.
Foodies on the Fly says
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Foodies on the Fly says
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Foodies on the Fly says
Naan-y bread pizza by a food lover, who eats out more often than cooks in 🙂
1 naan bread from Whole Foods (I like prefer the butter naan)
1 roma tomato
Few leaves of fresh basil
1/4 of Fresh mozzarella ball
Splash of olive oil
Splash of fig balsamic vinaigrette
Preheat oven to 350 degrees. Splash olive oil on naan bread. Slice up roma tomato and place on top. Slice mozzarella into small cubes and place on top of tomato. Place whole basil leaves on top. Splash fig balsamic on top. Place in oven for approx. 10 minutes, or until cheese is bubbly and naan is crisp on bottom. Enjoy! If you like, you may also add a sprinkle of sea salt on top.
angela@spinachtiger says
Sweet Potato Lasagna
Lasagna noodles (enough for six layers in casserole dish the size of quick bread pan
4 Large sweet potatoes, peeled, sliced thinly (1/4 potato reserved from each for chopping hash)
Fontina Cheese (8 oz. sliced thinly
6 shallots, finely chopped
2 T unsalted butter
Blood orange infused olive oil (I used Stonehouse; see note)
Parmigiano reggiano cheese
Sea salt
Black pepper, freshly grated
Slice potatoes thin. Save about 1/4 of each potato to chop up for the topping.
Roast at 350 in blood orange olive oil, salt. Turn after 20 minutes.
Roast until completely done. If you don’t have blood orange olive oil, see note.
In a small frying pan, saute butter and shallots until softened. Add a touch of the blood orange olive oil. Remove half of the shallots and set aside. Add chopped potatoes and cook until softened.
Cook pasta in salted boiling water until pasta is almost cooked. You want it to have a bite, but you will only be baking the casserole to melt the cheese, so pasta will not be cooking more than five minutes in oven.
Bake at 375 for 10 minutes or until cheese is melted.
Allow to sit for five minutes before cutting.
Serve with freshly grated parmigiano-reggiano cheese at the table.
Note for Olive Oil: You can infuse your own olive oil with blood orange zest. Allow olive oil to sit for several hours with zest and a little juice from a blood orange or any other orange citrus. Meyer lemon would work equally as well.
angela@spinachtiger says
Recipe: Chicken Roulade
2 Chicken breasts, flattened
Olive oil for browning meat
1/2 large onion,
2 t Pine nuts
2 t Dried fruit (use either golden raisins, cranberries, apricots, dried cherries}
1 Bunch rainbow chard (can use optional swiss chard or spinach)
2 t pecorino romano cheese, freshly grated
Sea salt, black pepper to taste
String
Prepare the chicken breasts by placing inside a large ziplock bag. Using a cast iron pan (or similar) flatten.. . Salt and set aside.
Prepare the swiss chard mixture: Wash and dry thoroughly. Remove any discolored parts. Trim the ends. Cut the stalks and separate. These need a finer dice than the leaves. Cut leaves into small pieces. Soak dried fruit in a little water. Heat onion and oil in pan at same time. Drain dried fruit, dice and add to pan. Add in stalks and cook for a few minutes until softened. Add in leaves, continuing stirring pan, incorporating all ingredients. Turn pan off. Swiss chard will continue to cook. Do not overcook. Allow to to come to room temperature.
Assembly: Sprinkle cheese on chicken breasts. Spread mixture on, careful to not overdo. Roll up as tightly as you can and tie each with three strings. One in middle and one at each end. Fry in pan on medium heat until browned. Slice in rolls. Serve.
zmama says
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zmama says
Oh how I love garlic scapes! They taste amazing and are one of my favorite items at the farmers market in the summer!
I LOVE making a pesto out of them and serving with pasta or on a baguette!! In fact I just made this today and its yummy!!
Garlic Scape Pesto recipe:
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
*Or use half scapes and half herbs such as basil, dill and chervil
1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2.Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze, add cheese after defrosting.
Wanda M says
Stumbled (myfolly)
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Wanda M says
Betty’s Lemon Chicken
1/3 cup flour, seasoned with paprika, salt and pepper
2 lemons
2 teaspoons brown sugar
1 cup chicken broth
4 boneless, skinless chicken breast halves
1 tablespoon shortening
Dust the chicken with the seasoned flour. Put shortening in fry pan and brown the chicken. Arrange in a greased casserole. Grate the peel of one lemon, then juice it; set aside. Sprinkle the breasts with brown sugar. Sprinkle lemon peel over chicken. Slice second lemon thinly and arrange over chicken, pour on reserved lemon juice. Pour 1 cup chicken broth into the skillet; stir with pan drippings then pour over all.
Bake at 375 degrees for about 50 minutes. Serve lemon chicken over wild rice.
Serves 4
Wanda M says
Gemelli with Sweet Sausage and Spinach
¾ pound gemelli or penne
Salt
2 tablespoons extra-virgin olive oil
1 large onion
1 pound sweet Italian sausages, casings removed
½ teaspoon crushed red pepper (or more to taste)
Large bag of baby spinach leaves
2 pints of grape tomatoes
Freshly grated Parmesan cheese
DIRECTIONS
1. In a large pot of boiling salted water, cook the gemelli until just al dente. Drain the gemelli, reserving at least 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring until softened, 4 to 5 minutes. Add the sausage and crushed red pepper and cook breaking up the meat with the back of a spoon, until no trace of pink remains, about 5 minutes. Add the spinach and tomatoes and cook just until softened, about 3 minutes.
3. Add the gemelli and the reserved cooking water to the skillet and cook over moderate heat, light crushing the tomatoes, until heated through, about 2 minutes; season with salt. Transfer the pasta to bowls, sprinkle with the Parmesan and serve.
Marissa W says
Simple but delish Bean burritos
Flour burrito siza tortillas (approx 6)
1 can refried beans (I use Rosarita’s Jalapeno flavor)
1 4 oz can chopped green chiles
3/4 cup mexican blend shredded cheese
In saucepan add refried beans and green chiles. Warm on medium heat until hot. Add cheese and stir constantly until melted.
Warm tortillas in 10″ pan on stove – remove and add approx 3 scoops (using tablespoon dinnerware) to tortilla. Roll up and repeat.
Serve warm.
Wendy T says
Stumbled the post (won2x).
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RisaJ says
This Basil Tomato Soup is my go to soup for fall. With only 6 ingredients, your family is sure to love it!
http://allrecipes.com/Recipe/basil-tomato-soup/detail.aspx
Heidi @ Food Doodles says
Quinoa Chickpea Burgers
2 C Quinoa Chickpea Pilaf(or 2 C of your favorite quinoa dish with or without beans and other veggies as long as it’s mostly quinoa)
2 large eggs
1/4 tsp salt
1/2 C breadcrumbs and more as needed to make a spoonable “batter” that holds its shape but isn’t dry enough to form with your hands.
Mix all ingredients well and let sit for 10 minutes before adding more breadcrumbs only if needed. Heat a small amount of oil in a pan and warm over medium heat. Drop large spoonfuls of the mixture onto the hot pan and shape into burgers about 3/4″ thick. Cook until golden before flipping and cooking until the other side is golden. Serve on a bun with your favorite condiments or on a bed of greens.
Heidi @ Food Doodles says
Green Pea Pesto
1 C frozen peas, thawed
1 C chickpeas, drained and rinsed
1/4 tsp salt plus more to taste
1/4 tsp pepper
1-2 cloves garlic
2-3 tbsp Parmesan cheese
1 tbsp butter or olive oil
Warm all ingredients either in the microwave or on the stove and then blend until smooth using 1/2C+ water to thin as needed. Heat through and serve hot over pasta.
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Kelly says
Zucchini Bowtie Pasta
1 zucchini squash, julienned
1 yellow squash, julienned
6 cloves garlic, minced
16 oz. bowtie pasta
1/2 cup shredded parmesan cheese
1-2 Tbsp. olive oil
salt and pepper to taste
1. Boil pasta according to package directions. Reserve 2 ladle fulls of the starchy water and drain the rest.
2. Heat olive oil in a large skillet over medium heat. Saute garlic for 1 minute, then add zucchini and yellow squash and saute until tender (about 8 minutes). Season with salt and pepper.
3. Add the starchy water to the zucchini and squash and stir for 1-2 minutes. Add the pasta to the pan, stir again.
4. Mix in the parmesan cheese and stir until melted.
Serve with additional parmesan cheese sprinkled on top if desired.
Jennifer @ Raisin Questions says
Baked Fish and Chips
4 medium potatoes, cut to match sticks
1 whole fish, such as bronzini
3 slices lemon
2 cloves garlic, sliced
2 scallions, chopped
olive oil, salt and fresh ground pepper
Preheat oven to 375 degrees.
On a baking sheet, arrange cut potatoes in a single layer. Drizzle with 2 teaspoons olive oil, then sprinkle with salt and pepper. Toss to combine and drizzle with another teaspoon of olive oil. Bake chips for 25-30 minutes, until they are golden brown and release easily from the pan.
Meanwhile, prepare fish. Rinse fish inside and out, and pat dry. Drizzle a teaspoon of olive oil on each side of the fish, then generously season with salt and pepper. Stuff half the garlic and white ends of the scallions inside the fish cavity and sprinkle with additional salt. Place fish on a low rimmed baking dish or roasting pan, and top with lemon slices and remaining garlic. Reserve green tops of scallions for garnish.
Jennifer @ Raisin Questions says
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Jennifer @ Raisin Questions says
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Jennifer @ Raisin Questions says
A soy ginger dressing on greens tossed with rice and chicken —
Ginger Soy Rice Salad
(1). Head of lettuce
(2).1 cup cooked rice
(3). 1 cup cooked chicken, diced
(4). 1 tablespoon minced ginger
(5). 1 tablespoon brown sugar
(6). 4 tablespoons soy sauce
4 tablespoons olive oil
2 tablespoons white wine vinger
Prepare dressing by combining olive oil, vinegar, soy sauce, sugar, and ginger. Layer lettuce, rice, and chicken, and drizzle with dressing.
wgfoodie says
INGREDIENTS:
Sunchokes (1 lb)
Green Peas (1/2 cup)
Yellow Onion (1/2)
Garam Masala (1 tsp)
Ginger (1 tsp)
Curry Powder (Pinch)
Coriander (1 tsp)
Cayenne Pepper (Pinch)
Quinoa Flour (1/2 cup)
Oil
Salt + Pepper
DIRECTIONS:
1. Pre-heat oven to 400 F. Scrub, dry and chop up the sunchokes into 1-inch equally sized pieces.
2. In a bowl, whisk together some oil, garam masala, salt + pepper. Add the sunchokes and toss to coat.
3. Place the sunchokes on a baking sheet and roast in the oven until cooked (35-45 minutes).
4. Finely chop up the yellow onion.
5. Drizzle some oil into a pan over medium heat and add the chopped onions and green peas. Season with salt + pepper.
6. Remove from heat and transfer to the bowl wherein your sunchokes were tossed.
When the sunchokes have roasted, add them to the bowl with onions and peas. Use a masher to mash up the ingredients (it’s okay to have a few un-mashed pieces of sunchoke).
7. Add all of your spices (garam masala, ginger, curry, coriander, cayenne), season with salt + pepper as needed and mix to combine all ingredients.
8. Spoon in the quinoa flour and do a final combining of ingredients. Ensure that the flour is well incorporated.
9. Use your hands to create small patties and place them on a plate.
10. Brush oil onto a large pan and sauté each samosa until cooked and browned on both sides.
11. Plating: Serve with curry-infuse cous cous and a topping of fresh green herb chutney.
wgfoodie says
INGREDIENTS:
Yellow Onion (1/2)
Garlic Clove (1)
Spaghettata Seasoning (2 tsp)
Egg Yolks (4)
Parmesan Cheese (1/3 cup)
Olive Oil
Salt + Pepper
Whole Grain Spaghetti
DIRECTIONS:
1. Chop up the yellow onion and set aside. Get a large sauté pan going over medium-low heat with olive oil. Add the onions, spaghettata seasoning, a little salt + pepper and let the onions caramelize.
2. Thinly slice the garlic clove and add to the onions. Turn the heat down to a simmer.
Bring a pot of water to a boil for the pasta. Once the water has boiled, add salt and cook pasta until al denté.
3. Set up a double broiler for the egg yolks. Separate the yolks of 4 eggs and whisk over a double broiler. Gradually add the grated Parmesan and continue to whisk. Season with salt + pepper.
4. Add a few tbsp of the cooking liquid from the pasta and whisk well until thick and creamy.
5. Once the pasta has cooked, drain and transfer immediately to the large sauté pan. Raise the heat to medium and do a quick sauté of the pasta.
6. Pour in the egg yolk mixture just prior to serving.
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Rikki says
Sausage Ricotta Pasta
1lb brocolli
1/2 lb italian sausage
1lb Penne pasta
1c ricotta cheese
1/2 cup chicken broth
Juice and zest from one lemon
Mix lemon zest, black pepper and ricotta cheese. Spoon into the bottom of 4 bowls, set aside. Cook sausage and remove from pan. Add 1 tsp oil, saute brocolli. Drain and add cooked pasta to brocolli, add cooked sausage, pinch of red pepper flakes, chicken stock. Simmmer for a few minutes, add lemo juice and toss ingredients together. Spoon over the top of the ricotta mixture and enjoy!
Meghan H says
Spinach Topped Chicken
4 boneless, skinless chicken breasts
2 cups fresh spinach
1/2 cup feta cheese
4 TBL olive oil, divided
2-3 cloves garlic, minced
zest of one lemon
salt and pepper
1. Pound chicken to 1/2 inch thickness.
2. Heat 2 TBL olive oil in deep skillet. Saute chicken breasts over medium high heat. Season with salt and pepper. Saute until browned on both sides and cooked through (About 2-5 min per side).
3. Remove chicken from pan. Reduce heat to medium. Add the remaining 2 TBL of oil.
4. Add garlic. Saute around 30 seconds. Do not burn garlic.
5. Add spinach. Saute until spinach is somewhat wilted. Add feta and lemon zest. Season with salt and pepper. Continue cooking just until feta melts.
6. Top with spinach mixture. Enjoy!
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Kristin says
I always make this into a 2 night meal, the first night we have Grilled BBQ chicken, the next night we have this……
Grilled BBQ Chicken Quesadilla’s
Leftover grilled BBQ chicken cut into bite sized pieces or grill fresh BBQ Chicken
Flour Tortilla’s
Shredded Cheddar Cheese
Fresh Cilantro
Cooked Crumbed Bacon (optional)
Cut BBQ chicken into bite size pieces, place chicken on one side of a flour tortilla, top with cheese, chopped cilantro and crumbed bacon fold tortilla over and place on the grill, turning once. Grill until cheese is melted.
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Cheesy Beef and Rice
1 cup long grain brown rice
1 lb ground beef, cooked with onion
1/2 t. garlic powder
1 cup sour cream
1/3 cup milk
1 cups shredded cheddar cheese
Boil two cups of water. Stir in rice. Cover and simmer for 45 minutes. Brown ground beef with onion and garlic powder. Mix with rice and salt well. Stir in sour cream and milk. Spread into a casserole dish. Sprinkle cheese on top.
Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.
This recipe is so frugal and easy, and it freezes well too!
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Philly Mushroom & Cheese Steaks
2 Portabello mushrooms
1 medium onion, thick sliced
1 anaheim pepper, halved and seeded (or green pepper)
2 Tbsp olive oil
1 tsp grill seasonings
2 sub rolls
cheese
Brush both sides of mushrooms, onions and peppers with olive oil and season with steak seasoning. Place on grill (I used a George Foreman) and cook 5 minutes on each side. Remove peppers and mushrooms and slice thin. Place mushrooms, onion and peppers on foil and return to grill to keep warm.
Toast rolls. Fill rolls with mushroom mixture and add cheese.
Heather @ Join Us, Pull up a Chair says
Garlic Brown Sugar Chicken
2 Tbsp butter
4 Tbsp minced garlic
1 lb chicken tenders
4-6 Tbsp brown sugar
salt & pepper to taste
In a large saute pan, melt butter. Add garlic and let brown for 1-2 minutes. Add chicken and season with salt and pepper. Cook chicken all the way through so it is no longer pink. Crumble brown sugar on top of chicken and let melt.
@parmie says
Makes: 8 burger patties
Ingredients:
1 (16oz) can of kidney beans, drained and rinsed
1 (16oz) can of garbanzo beans, drained and rinsed
1 green bell pepper, roughly chopped
1 yellow onion, peeled and cut into wedges
6 cloves garlic, peeled
2 tablespoons of oil
1 tablespoon of chili powder
2 tablespoons of cumin seeds
2 teaspoons of sweet chili sauce
1 cup of bread crumbs, I used very fine crumbs however use whichever you prefer
green chili – optional, depending on your taste buds!
Method:
Preheat oven to 375ºF.
In a bowl mash all the beans until you get a thick paste form, some beans can be left slightly chunky.
In a food processor add the bell pepper, onion, and garlic. Process until well mixed together and chopped small. A watery mixture should form.
Add the mashed beans and pulse so both mixtures are combined.
In a large bowl mix together the oil, chili powder, cumin seeds, chili sauce, and if wanted green chili.
Add the bean onion mixture and stir well so oil mixture is well mixed into the beans.
Mix in bread crumbs so the mixture becomes sticky and slightly thick. To test you have the right consistency roll a handful into a ball and then gently press to make a patty, if it holds you can continue making patties otherwise add a few more bread crumbs.
Lightly oil a baking tray or line a tray with parchment paper and place the patties onto the tray. Bake for approx 45 minutes, gently turning the patties over mid way to evenly bake. Check on the patties occasionally as oven temps/timings vary.
Serve with salsa, salad and sauce. Don’t forget the thin buns!
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meredith c says
Creamy chicken and Pasta!
2 tablespoons Vegetable oil
2 pounds Skinless/boneless chicken breasts, cut into cubes
1 can (26 ounces) Condensed Cream of Chicken Soup
1 cup Water
2 bags (16 ounces each) frozen vegetable and pasta blend
HEAT oil in saucepan over medium/high heat. Add chicken and cook until browned, stirring often.ADD soup, water and vegetable/pasta blend. Bring Heat to a boil. Cover and cook over low heat 5 minutes or until pasta is done.
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meredith c says
My family LOVES when i make Chicken pockets with rosemary 🙂
1 8oz package Cream Cheese, softened
9oz can Cooked Chicken Chunks
2 Tablespoons Dried Rosemary
2 dashes Season Salt (or Salt)
1 dash Poultry Seasoning
1 package Croissant Dough
Pre-heat oven to 350 degrees. Add the chicken and seasonings and mix well. (you can pepper to taste, i dont like peppers so i dont add any in mine). Unroll croissant dough triangles. Place a dollop of filling onto each triangle. Fold over edges and pinch shut to enclose completely. Place on baking sheet. Repeat.
Bake as directed on croissant package
SImple, easy and delish!!
Stephanie says
Ravioli with Apples & Walnuts
Serves 4| Hands-On Time: 20m | Total Time: 20m
Ingredients:
2 tablespoons olive oil
1/2 cup fresh flat-leaf parsley, chopped
kosher salt and black pepper
1 pound cheese ravioli (fresh or frozen)
1/2 cup walnuts, roughly chopped
1 crisp apple (such as Braeburn or Gala), cut into matchsticks
1/4 cup grated Parmesan (1 ounce)
Directions: Cook the ravioli according to the package directions.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
Add the apple, parsley, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.
This is one of our favorite recipes which I got from Real Simple magazine but I add a few handfuls of fresh spinach in with the apples and walnuts until it wilts and that little addition makes it perfect. Its one of my husband’s favorites & so simple.
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ria says
Cheesy Sweet Potato Veggie Casserole
4 medium sweet potatoes- cubed and boiled in salted water till firm but tender
1/3 cup milk
1 stick butter
1 bag frozen veggies – corn and bell peppers are my fave in this
2 tbsps finely chopped onions
cheese- I use sharp cheddar
Mash sweet potatoes with milk and butter
Cook frozen veggies according to package directions
Add chopped onions and veggies to mashed sweet potatoes
Transfer to a cassrerole dish
Top with grated cheddar cheese
Bake at 375 degree oven for 40 minutes until the top is a nice golden brown
Serve with a fresh green salad
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Elizabeth says
Caprese Sandwich
homemade whole wheat bread
Sliced tomatoes
Sliced fresh mozzarella cheese
A few basil leaves chiffonade
Condensed Balsamic vinegar syrup
Mayo
Salt and pepper
Take two slices of bread, spread a little mayp on each slice. Then put at least four slices of tomato, and then some slices of cheese. Next sprinkle a little of the basil on top and drizzle that with the balsamic syrup. Top with just a crack of fresh sea salt and pepper. Now you’ve got yourself one killer diller sandwich that is perfect for a summer evening when you don’t feel like cooking. It’s all to your taste…make it your way. You can even toast the bread if you want…my hubby likes it that way!
Elizabeth says
Chicken quesadilla
Homemade whole wheat tortillas
Grilled chicken shredded
Fresh shredded cheese – we like Colby jack
Salsa, sour cream, and HM guacamole for dipping
Lay a tortilla down pile on chicken and cheese and place another tortilla on top and then het through on griddle. Cut into wedges and enjoy with any of the dippings! Fast, easy, and simple.
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Aejin H says
Bulgogi
1lb of thinly sliced rib-eye steak
1/3 cup of soy sauce
3 Tbl white sugar
1 Tbl sesame oil
3 cloves of garlic, minced
1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers
2 green onions including the white parts, finely sliced into small pieces
2 Tbl toasted sesame seeds
1/4 tsp of red pepper flakes
2 pinches of black pepper
optional 1/4 tsp. of ginger, finely minced
Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!
Andrea D. says
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Andrea D. says
Bruschetta Chicken Pasta
1 lb. chicken breast cut into strips seasoned with Italian seasoning
4 roma tomatoes
3-4 garlic cloves, minced
3 tablespoons extra virgin olive oil, plus more for cooking chicken
1/2 cup packed fresh basil, sliced finely
1 package corkscrew pasta
Cut the tomatoes in cubes. Mix with garlic olive oil and basil. Let set up for about an hour in the fridge. Cook pasta al dente.Meanwhile, in a skillet, cook seasoned chicken with olive oil. Drain pasta and mix chicken and tomato mixture in with the pasta.
Kate Burkhart says
A completely vegan — and yet still delicious — soup for cold autumn days. This version makes 8 servings, so you’ll have plenty of leftovers.
Ingredients:
1 32 oz box “no chicken” broth (or vegetable broth)
2 16 oz cans organic cannellini beans
1 medium poblano chili, halved, seeded, and finely chopped
1 sack frozen chopped onion
2 28 oz cans of organic diced tomatoes
4 tsp chili powder
2 tsp ground cumin
Combine all the ingredients in a large soup pot over medium heat. Bring to a boil, then reduce heat, cover and let simmer for 15 minutes.
Serve with green salad and crusty bread.
The Food Hunter says
Zucchini-Basil Soup
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.
Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper.
Serve in shallow bowls with julienned zucchini mounded on top.
Sarah says
An oldie but a goodie. We never tire of:
Spaghetti Bolognese
1lb of beef mince
28 oz crushed toms with basil
3 cloves garlic, crushed
1 onion, diced
1 lb spaghetti
2 tbs olive oil
Heat oil in a large saucepan over medium heat. Add onions and cook until soft – about 10 mins.
Add garlic and saute quickly.
Add mince and turn heat to high. Brown mince thoroughly.
Add tin tomatoes and bring to boil. Turn to low simmer. Cook for at least 1 hour. If it looks a little dry add some water.
When sauce is ready, bring a very large pot of water to the boil. Throw in some salt. Add spaghetti and cook until al dente.
Drain pasta and add to sauce. Stir to incorporate.
Serve with freshly grated parmesan if desired.
Brazilmama says
Galinha da panella- Brazilian chicken in a pot
3 TBSP canola oil
3 TBSP sugar
6 bone-in chicken thighs or legs
2 cloves garlic minced
1 onion sliced
Salt to taste
Heat the oil in a Dutch oven. Add sugar and cook until caramelized. Add chicken, stir till coated with sugar and brown the skins. Stir in onion and garlic. Cook on medium heat with the lid mostly on until chicken is cooked and onions are soft. There should be a very tasty sauce at the bottom to serve over the chicken and is great on rice.
Brazilmama says
Galinha da panella- Brazilian chicken in a pot
3 TBSP canola oil
3 TBSP sugar
6 bone-in chicken thighs or legs
2 cloves garlic minced
1 onion sliced
Salt to taste
Heat the oil in a Dutch oven. Add sugar and cook until caramelized
Maria Dimakos says
Spicy Tequila Lime Shrimp
1lb cleaned and deveined shrimp (preferably frozen & pre-cooked)
4 cloves minced garlic
1oz silver tequila
½ cup freshly squeezed lime juice
½ cup halved cherry tomatoes
1tsp red chili flakes
1tsp salt
1tsp freshly cracked black pepper
1lb cooked linguine
Defrost your shrimp in a colander. Make sure you drain them well and that they are fully defrosted. You can use fresh raw shrimp for this recipe if you’d like. Any size shrimp will do. It’s all your preference.
Cook 1lb of linguine as directed. Set aside.
In a large sauté pan, add 2 tablespoons of olive oil and heat over a medium/low flame. Add your garlic and sauté. Add your cherry tomatoes and lime juice to the pan and cook until the cherry tomatoes have softened. Once the tomatoes have softened, add your red chili flakes and shrimp. Toss the shrimp in the sauce. Add your tequila, salt and pepper and stir the entire sauce for approximately 2 minutes. The alcohol should cook out leaving only the flavor of the tequila behind.
Take your cooked linguine and mix it in your sauce with the shrimp. Plate and serve.
Enjoy!
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Jessie says
Apple Chicken Quesadillas:
whole wheat tortillas
shredded rotisserie chicken
thinly sliced apple
sharp cheddar cheese
thinly sliced onion or caramelized onions (optional)
salsa, for serving
Pile chicken, apple, onion and cheese between two tortillas and cook until crisp. Serve with salsa for dipping. Favorite lunch/dinner/snack ever!
Lisa says
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Lisa says
Followed and tweeted.
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Lisa says
This isn’t an original from me, but it is a favorite. I found it in a Where Women Cook magazine.
4 bone in and skin on chicken breasts (you could also use parts, but I like white meat)
4 Tablespoons melted butter
3 Tablespoons honey
2 teaspoons salt
freshly ground pepper
2 teaspoons Herbes de Provence
1 cup white wine
Rinse the chicken and pat dry. Put the chicken in a cast iron pan.
Whisk together the melted butter and honey.
Add the Herbs de Provence, salt, and pepper. (Herbs de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs).
Pour the honey mixture over the chicken. Toss the chicken to coat.
Pour the wine over the chicken.
Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get dark, cover it with tin foil. It is not burnt, but the honey will turn color quickly. Make sure that your chicken is cooked through before you take it out.
Take the chicken out of the pan and let rest on a plate.
I love this with roasted garlic potatoes. Yum!
Maria Dimakos says
Garlic Lemon Chicken
1lb. boneless skinless chicken thighs
½ cup all-purpose flour
½ cup freshly squeezed lemon juice
6 cloves of minced garlic
1 finely diced yellow onion
½ tablespoon Oregano
½ tablespoon Thyme
1 teaspoon Rosemary
2 cups low sodium chicken broth
3 tablespoons olive oil (2 tablespoons to brown chicken, 1 tablespoon to cook onions & garlic)
1 lb cooked angel hair pasta
Season your chicken with salt and pepper and then sprinkle lightly with all-purpose flour. Heat a large skillet with olive oil and place your chicken in the skillet. Allow the chicken to brown on both sides, approximately 4-5 minutes on each side. Take the browned chicken and set it aside. You do not want to cook the chicken all the way through. You are just browning.
In the same skillet, place a little more olive oil (approximately 1 tablespoon) and put your onions and garlic in. Cook the onions until they are translucent. Add the lemon juice and chicken broth. Make sure to scrape the bottom of the skillet to get all the flavors of the chicken. Add spices: oregano, thyme, rosemary, and cracked black pepper. Do not add salt at this point. Put the chicken you’ve browned back into the skillet and put the lid on. Let the chicken simmer for 15 minutes and then turn each piece over and cook for another 15 minutes. Add the drained capers. Taste the cooking liquid. Does it need pepper or any other spices? Now is the time to add. Keep the lid off the skillet and allow the chicken to cook 5 minutes uncovered.
Take your cooked angel hair pasta and place it at the bottom of your plate. Place your chicken on top and spoon the sauce over the chicken and pasta.
Enjoy!
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Donna B. says
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Donna B. says
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Donna B. says
Ingredients
1 bone-in, skin-on whole chicken, rinsed and dried
Kosher salt and freshly cracked black pepper
1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,
1/4 cup water
1 cup crema
2 chipotle chiles in adobo sauce, finely minced into a paste
8 (6-inch) corn tortillas, warmed
fresh cilantro leaves
Directions
Preheat the oven to 400 degrees F.
Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Once the chicken has cooled, pull the meat from bones and shred.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime and fresh cilantro leaves. Serve with lime wedges.
Donna B. says
Smoky Braised Chicken and Gnocchi
ngredients
4 chicken legs quarters
kosher salt and pepper to taste
1 tablespoon olive oil
4 cups low-sodium chicken broth
1 tablespoon smoked or hot paprika (found in the spice section of the supermarket)
2 yellow onions, cut into wedges
2 red peppers, cut into eigths
1 pound gnocchi (refrigerated or shelf-stable)
Directions
Heat oven to 400° F.
Pat the chicken dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large ovenproof saucepan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken and add the broth, paprika, peppers and onions. Transfer to oven and cook, uncovered, for 30 minutes.
Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.
Courtney says
Unstuffed Pepper Meatballs
Servings: 4 – Cook Time: 1 hour
1lb Lean Ground Beef
1 Cup Par-cooked White Rice
3/4-1 Teaspoon Lawry’s Garlic Salt
4 Cups Sauce of choice
3 Large Green Peppers
In a medium glass bowl, combine the meat, rice, and garlic salt.
Put the sauce into your sauce pan. Roll the meat mixture, and drop into the sauce.
Cover and let cook for about 20 minutes. Meanwhile wash your green peppers. Cut them into bite size chunks, add the peppers about 30-40 minutes into cooking. We prefer them more tender than mushy.
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Aubrie says
Bacon-Wrapped Chicken and Pineapple Skewers
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 – 2/3 lb. smoked bacon, cut into thirds (I like to use the pre-cooked bacon, 10-12 slices)
1 fresh pineapple, cut into 1-inch chunks
3/4 cup brown sugar
1/4 cup water
bamboo skewers
1. Preheat grill to medium-high. Soak bamboo skewers in water. Arrange work area with chicken, bacon, and pineapple. Mix brown sugar and water in small bowl and set aside.
2. Wrap one slice of bacon around one cube of chicken. Place on bamboo skewer. Alternate with pineapple chunks. Repeat until there are 3 pieces of chicken and 3 pieces of pineapple on each skewer. Repeat with remaining chicken.
3. Baste skewers with brown sugar mixture. Grill skewers for 7 – 10 minutes on each side, until bacon is crispy and chicken is cooked through, basting occasionally.
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Nelly Rodriguez says
Smoked Pork and Mushroom Spaghetti
Ingredients
2 smoked pork chops, cut into medium chunks
2 tablespoons olive oil
2 stalks of celery, chopped
1/2 red bell pepper, chopped
1 large carrot, diced
2 garlic cloves, chopped
1 cup dried mushrooms, re-hydrated (save this water!)
dried pasta (as much as you need to feed your family, this recipe is for 4!) 1 pound dried pasta!
In a HOT saute pan, throw in the pork and sear, rendering some fat. Add carrots, peppers, onions, celery, garlic and season with salt and pepper. Cook until carrots have lost a little of their crunch, but not all.
Throw pasta in large pot of salted, boiling water. Cook until al dente and remove from water.
Toss the vegetables and pasta together, top with extra virgin olive oil!
For a creamy variation of this recipe, check out: http://cookingwithbooks.blogspot.com/2011/06/italian-inspired-meal-smoked-pork-pasta.html
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Dinah says
Pasta with tomato sauce
1 lb pasta of your choice cooked
1 (28 oz.) can whole peeled tomatoes, with juices
1 onion, peeled and halved
5 tablespoons unsalted butter
Salt (to taste)
Directions:
Combine tomatoes, onion, and butter in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from the heat, discard the onion, and add salt to taste. (I didn’t add any salt.) Serve warm over cooked pasta of your choice. Garnish with fresh basil and grated Parmesan cheese.
tc says
black bean soup
heat 1 cup of salsa (pick any jar of your fancy – it’s fun to see how different salsas have different results) in a saucepan, about 5 minutes. stir in 2 cans of black beans (rinsed) and 2 cups chicken broth. bring to a boil, and then reduce heat to a simmer. simmer for 15 minutes. serve with extra salsa, sour cream, limes, or whatever makes you happy.
it makes for a good “I’m desperate and I have nothing in the fridge” kind of dinner. lol!
tc says
bean chili
saute 1 chopped onion in a pot until softened.
stir in 2T chili powder, 1 1/2 tsp cumin, 1 1/2 tsp cocoa, 1 can of diced tomatoes, and 1 cup beef broth. simmer for 10 min.
add 2 cans of beans (rinsed – you can do all kidney beans, all black beans, or some combo) and a splash of tequila. simmer for 30 minutes.
done!
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Mindy says
And to go with the tortilla espanola, gazpacho would be great! Very simple and fresh:
http://www.theworldinmykitchen.com/2009/08/gazpacho-perfect-summer-soup.html
Mindy says
I love to make a Tortilla Espanola when I’m pressed for time and ingredients. Minus the oil and salt and pepper, it’s only 3 ingredients! It’s great with a salad as a side. And since there are only three ingredients, you can always throw in some extra veggies to get you up to six!
http://www.theworldinmykitchen.com/2009/02/tortilla.html
Missie Petersen says
Spicy Chicken and vegetables
Ingredients
4 boneless skinless chicken breast
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp creole seasoning
1 medium onion sliced
1 green bell pepper sliced
1 red bell pepper sliced
1 can Rotel tomatoes and green chilis
2 cloves garlic minces
1 8 oz can tomatoe sauce
3 tbsp vegetable or olive oil
Directions
1.Season chicken breast with garlic powder, onion powder and creole seasoning.
2.Heat oil in skillet and add seasoned chicken breast. Cook until chicken is light brown on each side.
3.Add garlic,onion and peppers to skillet. Cook over medium heat until wilted.
4.Add Rotel tomatoes and green chilis and tomatoe sauce, reduce heat to low and simmer for 20 minutes or until chicken in no longer pink inside.
5.Serve over pasta or rice.
Prep Time:
20 minutesCook Time:
40 minutesReady In:
60 minutes
Servings
4
Angela Murray says
1 lb. Cooked egg noodles
1 lb. Turkey kielbsa (cut into 1/4 inch pieces)
1 large diced onion
3 cups blanched broccoli (cut in pieces)
1 garlic clove minced
2 tablespoons oil
1 teaspoon red pepper flakes (amount varies)
4 tablespoons grated parmesan cheese
In a large skillet saute onions in oil then add cut kielbsa. Stir until browned. Add garlic and stir for one minute. Add broccoli and red pepper flakes. Stir until mixture is evenly heated. In a large serving bowl toss with cooked noodles. Sprinkle parmesan cheese on top (or cheese of your liking).
Variation- use frozen broccoli or a bag of vegetable medley containing broccoli, carrots, and cauliflower. My mother throws veggies into the boiling water with the egg noodles to cook for a few minutes just before straining the noodles. Saves a lot of time when in a rush.
Angela Murray says
1 lb. Cooked egg noodles
1 dived onion
1 lb. Turkey kielbsa
3 cups blanched broccoli cut into pieces
1 garlic clove
2 Tbs. Oil
Emi says
Chicken Marsala
From Food
This isn’t exactly 100% slow carb , but it is indeed delicious!
Ingredients:
1 bottle of Marsala wine
2 chicken breasts
1 package of mushroom, sliced
1-2 tsp of oil (for cooking)
salt and pepper to taste
Pour out a bottle of Marsala wine into a pot, bring to a boil, and let wine reduce by half.
In the meantime, wrap the chicken breasts loosely in cling wrap, and pound until 1/2 in thick throughout.
Season both sides with salt and pepper, then cook in a skillet over medium heat.
After about 3-5 min, once the bottom side of the chicken breast has turned golden brown, flip the chicken to the other side, and add the mushrooms to the skillet.
After 3-5 min, add reduced wine to the skillet, and continue to cook until the wine becomes thick and syrupy.
Serve and relish in the deliciousness of the dish…
I pretty much lick my plate clean when I eat this dish…
Emi says
Pasta with Browned Butter and Sage Sauce and Lemon
Ingredients
1 Box of patsa
1 Stick butter
2-3 Sage Leaves
3 Cloves of Garlic
The juice of 1 lemon
Salt
Pepper
Optional Ingredients: Capers, Parmesan Cheese, Chili Flakes, Peccorino Romano Cheese, Italian Seasoning…etc…
Directions:
Bring some water to a boil.
Salt the water generously.
Add the box of pasta to the water, and cook according to the package direction.
In a small skillet or saucepan, add 1 stick of butter and begin to melt over med-low heat.
While the butter is melting, crush 2-3 cloves of garlic and add to the butter.
Add the sage leaves to the butter at this stage as well.
Once the pasta is ready, drain the pasta (do not rinse).
Fish out the garlic cloves and sage leaves from the butter, and turn up the heat on the butter to medium/high heat. Watch the butter closely at this point, and take it off the heat once the butter starts to turn a golden brown color.
Assemble your Pasta
Put the desired amount of pasta in the bowl.
Spoon a couple tablespoons of the browned butter on top of the pasta, enough to coat the noodles.
Sprinkle with pepper to taste.
Squeeze a few splashes of lemon juice on top of the pasta.
At this point, you can add whatever optional ingredients you’d like….
For J, I usually just add Parmesan cheese.
For me, I usually add come chilli flakes, as well as some capers and caper juice.
I have also in the past added chopped olives and cooked bratwurst to the pasta.
So simple…so satisfying….Sooo goood…….
ATLKristen says
Buffalo Chicken Quesadillas
1 cup cooked chicken breast (chopped)
2 tablespoons hot sauce
4 tortillas
1 cup shredded cheddar cheese
2 tablespoons blue cheese (crumbled)
Combine chicken and hot sauce in a bowl.
Lightly spray pan, heat on medium and place one tortilla in pan. Sprinkle with cheddar and blue cheeses and top with chicken and another tortilla. Once bottom is golden brown, flip and cook until other side is golden brown and cheddar cheese is melted.
Serve as is or with sour cream or ranch dressing.
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ATLKristen says
Blue Cheese Apple Salad or Sandwich
1 pkg Cream cheese (softened for easy mixing)
1 cup sour cream
1 small red onion (diced)
2 cups Granny Smith Apples (diced)
1 cup blue cheese (crumbled)
1/2 cup pecans
Mix cream cheese and sour cream (I use a hand mixer). Then, fold in the rest of the ingredients. Serve immediately or refrigerate a few hours. Serve on a bed of lettuce or toasted bread.
Debby G. says
CRISPY ONION CHICKEN
6 Bonless, Skinless Chicken Breast Halves
1 Tbsp Worcestershire Sauce
1 tsp Mustard Powder
½ tsp Garlic Powder
¼ tsp Pepper
¼ cup Butter
1 ½ cups French Fried Onion Pieces
In small bowl, stir together the sauce ingredients. Arrange chicken breasts in a 13×9 pan. Drizzle half the butter over the chicken. Top with fried onions. Drizzle with remaining butter sauce.
Bake uncoverd at 350 for 30-40 minutes or until chicken reads 165.
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D Puma says
Talleggio and Apricot Panini
2 slices of your favorite gourmet bread
3 oz of Talleggio Cheese
1 oz of Apricot preserves
1/2 handful of arugula
Olive Oil
Honey
Brush one side of each slice of bread with olive oil. Brush the opposite side with the apricot preserves. Place the cheese inside of the bread and place in a panini press. Just before the sandwich is finished (4min approx), pull out of the press, spread open and fill with the arugula. Return to the press for 1 min. Serve with a side of honey.
Dee says
Posted this to my FaceBook page!
Liz @ Fresh Plate says
recipe submission #2
Pesto Chicken
4 boneless , skinless chicken breasts
4T pesto
4 slices provolone cheese
1 lg heirloom tomato, sliced
Preheat oven to 375 degrees. Place chicken breasts in a oven proof casserole dish. Spread 1T of the pesto evenly over each piece of chicken. Place a slice of tomato over the pesto.Place the cheese slices on top of the tomato.Cover and bake for 45-50 minutes or until the chicken is cooked and the cheese is melted.if you want the cheese browned a bit, uncover the chicken for the last 5 minutes or so until is is a light golden brown.
Here is a link to the original blog post http://fresh-plate.blogspot.com/2010/10/pesto-chicken.html
lanzaelizabeth77 at gmail dot com
Liz @ Fresh Plate says
Katie, I am a follower of Good Life Eats on Facebook (at Fresh Plate)
lanzaelizabeth77 at gmail dot com
Liz @ Fresh Plate says
Summer Sweet Corn Pasta
1 lb whole wheat angel hair pasta
2 c cooked sweet corn kernel
1 c small grape tomatoes, cut in half
1/4 c chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 garlic cloves, minced
1 T fresh lemon juice
scant 1 T lemon zest
salt & pepper, to taste
1 to 1 1/2 cups grated parmesan cheese
In a large bowl, combine the olive oil, lemon juice, lemon zest , basil and parsley . Mix well. Add the corn kernels and the tomatoes. Stir until mixed thoroughly. Season with salt and pepper to taste.
In a large pot, cook pasta according to package directions. Drain the pasta and return it to a large serving bowl. Pour the corn mixture over the pasta. Mix together. Top with lots of fresh parmesan cheese.
Here is a link to the original post on my blog http://fresh-plate.blogspot.com/2011/06/summer-sweet-corn-pasta.html
lanzaelizabeth77 at gmail dot com
Kristen M. says
Simple Swiss Chard & Eggs (for days I don’t feel like using the oven!)
1 Bunch Swiss Chard
1 egg per serving
1 Tbsp butter
salt, pepper, seasonings
1. Cut chard into smaller strips. Rinse chard. Pat or spin dry.
2. Heat pan with lid. Melt a small amount of butter. Place chard in pan. Saute chard in butter for approximately five minutes on med/low heat. Turn off heat. Cover pan with lid. Allow chard to continue steaming for an additional five minutes. Season chard with salt, pepper, red pepper flakes, or whatever seasoning you prefer.
3. Fry egg in small amount of butter. Season with salt and pepper.
Eat!
Kristen M. says
My favorite six ingredient or less meal is a similar pasta salad made with whatever ingredients I have on hand, especially from the garden. We like to pack this up for beach days.
Pantry Pasta Salad:
16 oz favorite small pasta (shells, spirals, etc)
1 small can pitted olives
1 c cherry tomatoes (I use small yellow tomatoes from my garden)
1/4 c cooked bacon, crumbled
Herbs: chopped basil, cilantro, parsley (to taste) I use whatever I have fresh from the garden.
real shredded Parmesan cheese (to taste)
salt & pepper (to taste)
Dressing:
7 Tbs olive oil
2 Tbs red wine vinegar
2-3 cloves garlic
Add pasta and garlic cloves into pot. Boil pasta according to package.
Remove garlic cloves and set aside. Drain pasta, cool and add olives, tomatoes, and bacon. Add herbs.
Make dressing: Crush garlic in a bowl (it will be softened from boiling). Mix together with olive oil, red wine vinegar.
Add dressing to pasta. Toss. Add salt and pepper. Top with freshly grated Parmesan cheese.
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Denae says
Easy Lasagna
1 pound ground beef
1 onion, diced
2 15 oz cans Tomato Sauce
2 Tsp Italian seasoning
Salt and Pepper to taste
4 cups shredded Mozzarella
9 lasagna noodles
Brown ground beef and onion. Add tomato sauce and seasonings, simmer 10 minutes. Put 1/2 cup tomato sauce mixture on bottom of greased 9×13 pan, then 3 lasagna noodles, 1/3 of remaining sauce, and 1/3 third mozzarella. Repeat twice. Bake @ 350 for 30 minutes.
Dee says
Breakfast Pizza
1 Pizza Crust
8 eggs
12 ounces of pkg. Bacon
1 pkg Chive & Onion Cream Cheese
2 cup of Shredded Cheddar Cheese
Cook bacon & scramble eggs
Place on pizza Crust.
Add cream cheese.
Top with cheddar cheese.
Bake for 10-15 minutes at 350 degrees.
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Dee says
Tomato Basil Pie
1 Pie Crust
1 large Sweet Onion, sliced
1/2 cup mushrooms, sliced
8 eggs
1 large Tomato, sliced
1 Tablespoon Basil, chopped
Salt
Pepper
Sautee onions & mushrooms for 8-10 minutes until soft. Place pie crust in pie pan. In a bowl, beat eggs. Add basil, alt & pepper and mix well. Place onions & mushrooms in bottom of pie pan. Pour egg mixture over onions. Top with tomato slices. Bake at 350 degrees for 25 minutes or until eggs are set. Enjoy!
Allison C says
This is my second recipe post:
Smoked Mozzarella Baked Pasta
Ingredients
* Olive oil
* 2 cups marinara sauce
* 1/3 cup mascarpone cheese (or cream cheese)
* 1/4 cup chopped fresh Italian parsley leaves
* 2 teaspoons chopped fresh thyme leaves
* 1 pound purchased cheese tortellini (or any tortellini of your choice)
* 2 ounces thinly sliced smoked mozzarella
* 1/4 cup freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Recipe from Giada De Laurentiis
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Denae says
Ground Beef Stroganoff
1 lb. ground beef (or chicken, turkey, etc.)
1 cup sliced mushrooms
1 Tbs. Flour
1 Cup Milk
1/2 Cup Sour Cream
salt, pepper, garlic to taste
8 oz Medium Egg Noodles
Brown ground beef. Add mushrooms, cook for 1 minute. Add flour and cook for 1 minute, then slowly stir in milk. Heat until mushrooms are soft, and it has thickened. Add sour cream and season to taste. Serve with cooked Egg noodles.
TidyMom says
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TidyMom says
Cheese Tortellini with Meat Sauce
Ingredients:
1 Jar of your favorite spaghetti sacue
(we love Robusto Ragu Six Cheese)
1 bag frozen cheese tortellini
1 pound ground beef
Directions:
Brown ground beef in large sauce pan. Drain fat. Add sauce and simmer for about 20 mins.
While sauce is simmering bring a pot of water to boil, add frozen tortellini. Turn down temp slightly and simmer for 6 mins.
Serve with sauce over tortellini, sprinkle with Parmesan Cheese.
Kristia@Family Balance Sheet says
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Kristia@Family Balance Sheet says
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Kristia@Family Balance Sheet says
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Kristia@Family Balance Sheet says
Pasta with Clams and Fresh Tomatoes
* 4 garlic cloves, minced
* 1/4 – 1/2 tsp crushed red pepper, depending on your heat tolerance
* 1/3 Cup olive oil
* 2 Cups sliced grape tomatoes
* 2 6.5oz. cans minced clams, drained and rinsed, reserve 1 Tbsp. clam juice
* 1/2 dry white wine
* 1/2 Cup fresh parsley, chopped
* Parmesan
*1/2 lb thin spaghetti, cooked per box instructions.
In a large skillet heat olive oil, garlic and red pepper over medium-high heat for one minute.
Add tomatoes to pan. Stir and cook 2-3 minutes to soften.
Stir in clams, reserved juice, and wine and simmer 5 minutes.
Mix the clam sauce with the pasta. To serve, top with parsley and Parmesan.
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jeannette says
Cheesy Chili Mac
1 tablespoon vegetable oil
1 medium onion, minced
1 tablespoon chili powder
1 tablespoon ground cumin
3 garlic cloves, minced
1 tablespoon brown sugar
1 pound ground turkey
2 cups water
1 15-oz can tomato sauce
8 oz (about 2 cups) elbow macaroni
1 1/2 -2 cups shredded Mexican cheese blend
Set a 12-inch nonstick skillet over medium heat and add the oil. Heat until shimmering. Add the onion, chili powder, cumin, and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Add the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the ground turkey and cook until it is no longer pink.
Stir the water and tomato sauce into the ground turkey mixture in the pan. Add the pasta and stir to combine. Cover the pan and increase the heat to medium-high. Cook until the pasta is al dente, stirring frequently to prevent the pasta from sticking. Adjust the heat as necessary to maintain a vigorous simmer. (My pasta took about 12-13 minutes to cook through. The sauce will be thick by the time your pasta finishes.)
Turn off the heat under the pan and add 1 cup of the cheese. Stir to incorporate/melt then season the dish to taste with salt and pepper. Sprinkle remaining cheese (1/2 – 1 cup depending on how cheesy you want your dish) over the top and cover the pan again. Let stand for about 2 minutes, or until the cheese melts.
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meredith c says
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meredith c says
Hubbys fav: Chicken w/creamy dijon herb sauce!
1/2 cup chicken broth
6tbsp dijon mustard
1/3 cup cream cheese spread, softened
1 tbsp minced parsley (or basil)
1 tbsp of oil
4 boneless skinless chicken breasts
1 tsp minced garlic
1. Mix broth, mustard, cream cheese, and herbs until blended well, set aside!
2. Cook chicken in hot oil in nonstick skillet until brown on both sides (like 15mins).
3. Stir in previously mixed ingredients, simmer over medium heat 3-5mins until the sauce thickens slightly! Then EAT UP!
.
wuera_mermaid22 at hotmail.com
Ciara says
Ingredients
* oil
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 3 cups broth
* 2 large baked potatoes, peeled and cubed
* 1 cup half-and-half cream
* 1/2 teaspoon red pepper flakes
Directions
1. In a large saucepan, Saute onion and garlic in the oil until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and red pepper flakes; heat through but do not boil.
meredith c says
My fav receipe is a Burrito Bake!
1 lb lean ground beef
1 pkg taco seasoning mix
3/4 cup of water
12 flour tortillas
1 can of refried beans
2 cups of cheese (or more!!)
1. Preheat oven to 350 degrees. Brown meat in nonstick skillet on medium heat, drain. Add seasoning mix and water, bring to a boil. Reduce heat to low and let simmer 10mins (stirring occasionally)
2. Place 4 of the tortillas on bottom of greased pie plate stacked atop of each other. Cover with half refried beans, half meat mixture and cover 1/3 of the cheese. Place 4more tortillas on top of this and repeat bean/meat/cheese layering! Then top with 2tortillas, remainging cheese, then last 2 tortillas!
3. Bake 30mins! cut into wedges and serve!! You can top with sour cream if desired!
wuera_mermaid22 at hotmail.com
SuzyQ says
Basil Shrimp
Ingredients
* 2 1/2 tablespoons olive oil
* 1/4 cup butter, melted
* 1 1/2 lemons, juiced
* 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
* 1/2 cup minced fresh basil leaves
* 3 cloves garlic, minced
* salt to taste
* white pepper
* 3 pounds fresh shrimp, peeled and deveined
* skewers
Directions
1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
heidi werber says
Eggplant Portobello Burgers
1. one eggplant diced
2. olive oil 1 tbsp
3. italian seasoned breadcrumbs 1/2 cup
4. 1 egg
5.1/2 cup diced yellow onion
6. portobello mushroom2 cups chopped finely
heat 1 tbsp olive oil in pan, add onion. sautee for 2 minutes, add onion sautee for 2 mins, add eggplant and mushrooms, sautee for 10 mins. Let cool in mixing bowl, add breadcrumbs and egg, mix well, refrigerate for 1 hour. Scoop out 1 ball of mixture flatten onto pan and cook for 4 mins each side. Slip onto a wheat bun, add your favorite condiments and enjoy!
Carmen says
http://twitter.com/#!/cmouse01/status/90870779947909121
Carmen says
BEEF STROGANOFF
1 pound stew meat
1 medium onion, sliced
1 small can mushrooms or 4 oz sliced fresh mushrooms
1 tablespoon vegetable oil
1 1/2 cup water, divided
(you can use beef broth or water/sherry mixture for second liquid addition)
3 Tbsp flour
1/4 cup sour cream
hot cooked noodles
minced fresh parsley — optional
Directions:
In a large skillet, stir-fry beef, sliced onions and mushrooms in oil until no longer pink and onions are soft and slightly browned.
Remove stir-fried meat from pan. Mix flour and 1 cup water together thoroughly. Add flour mixture to pan and stir until thickened and stir-fried bits are loosened from pan. Add additional 1/2 cup of liquid. Add meat back into pan and stir to reheat. Just before serving, turn off heat and add sour cream. Stir to blend and to heat sour cream (do not boil!).
Serve over noodles; garnish with parsley if desired.
Carmen says
ITALIAN WEDDING SOUP
1 pound ground pork
1/4 cup bread crumbs
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon basil
1 tablespoon parsley
1 egg
8 cups chicken stock
2 cups fresh spinach — rinsed well, stems removed, and cut into strips; or use 1/4 package frozen spinach
1/2 teaspoon minced garlic
1 teaspoon Italian seasoning
4 ounces orzo — or any small pasta
Combine meats, bread crumbs, pepper, salt, basil, parsley, and egg in a bowl and mix until well blended. Form into tiny meatballs, about 1 to 1 1/2 tsp. of meat. Bake on a cookie sheet for 30 minutes at 350°F. Meanwhile, bring the broth to a low boil and add the spinach. Cover and cook for 5 minutes. Add the meatballs to the hot broth along with the garlic and Italian seasoning. Add the pasta and continue to boil until pasta is tender, about 10 minutes. (Optional: sprinkle grated Parmesan or Romano cheese on each bowl).
Debbie says
Sausage and pepper pasta
1 pound pasta
4 sweet/spicy sausages, like the Applegate Farms chicken & apple sausage), cut into small pieces
3 sweet red peppers, cut into slivers
3-4 T red wine vinegar
2 T tomato paste
2 T butter
Saute the sausage pieces in oil until they are starting to brown.
Add the peppers, keep cooking until both are starting to blacken a little.
Empty the pan into a serving bowl
Cook the pasta.
While the pasta is cooking, deglaze the pan with the vinegar.
When all the sausage-and-pepper bits are in the sauce, add the paste and butter.
Toss the pasta and sauce in with the sausage/peppers. If it’s a little dry, add a scoop of pasta water.
Season to taste with pepper, salt, oregano, a smoky paprika–your choice.
Debbie says
Fish tacos
1.5 pounds fish (cod or haddock is good)
1 can beer
1 cup flour
small corn or flour tortillas
2 tomatoes, dices small
1 cup shredded cabbage
Mix the beer and flour together with a little salt. Cut the fish into 2-3 inch pieces.
Heat a think coating of oil in a heavy pan until very hot.
Dip fish in batter, fry on both sides until golden.
Keep warm in a low oven.
Fill tortillas with fish, tomatoes, cabbage, and the sauce/seasoning of your choice (salsa, hot sauce, sour cream, tarter sauce, chopped cilantro…)
Alicia says
Tuna Melt
1 English muffin
1 can tuna
1/2 mayonnaise
1/4 cup onion, chopped
1 slice cheese
Mix tuna, mayo and onion in small bowl. Spread equally on both slices of muffin. Cut cheese slice in half and place each half on tuna. Place on toaster oven until cheese melts
Alicia says
Mozzarella Chicken
4 boneless skinless chicken breasts
1/2 cup shredded mozzarella
1 cup pizza sauce
Preheat oven to 450F. Spread sauce over breasts and top with cheese. Place on baking sheet and bake for 30-35 minutes until cheese is melted and chickne is cooked through
Ginny says
I posted about the giveaway on my facebook page.
Ginny says
I like GoodLife Eats on Facebook.
Ginny says
I like American Express on facebook.
Ginny says
This is a favorite from Southern Living – Easy Skillet Chicken Cordon Bleu
• 1/2 cup Italian-seasoned breadcrumbs
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 8 chicken tenders (about 1 lb.)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 Canadian bacon slices, cut into thin strips
• 4 Swiss cheese slices, halved
Preparation
1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.
2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.
Ginny says
Greek Pizza
One 12 inch thin pizza crust
2 to 3 garlic cloves, minced
2 T olive oil
2 cups 2% cottage cheese
1/2 cup sliced black olives, chopped
1/2 cup artichoke hearts, chopped
1/4 cup thinly sliced red onion
1/2 cup feta cheese, crumbled
If you have a pizza stone, put it in the oven. Preheat oven to 450. Heat olive oil over medium heat; saute garlic 1 minute or until fragrant. Remove from heat: brush crust with oil and sauteed garlic. Place crust in the oven for five minutes. Meanwhile, process cottage cheese in a food processor until smooth, light and fluffy. Remove crust from oven, spread cottage cheese over crust. Top with olives, onion, artichokes and feta. Return to the oven and bake for an additional 5 to 10 minutes or until desired degree of doneness.
BarefeetInTheKitchen says
3 pints grape, sunburst and/or cherry tomatoes, each cut in half
1/2 cup (loosely packed) fresh italian parsley leaves, chopped
1/2 cup (loosely packed) fresh basil leaves, thinly sliced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cloves garlic, minced
16 ounce cavatappi pasta (or your favorite pasta)
Optional: 6 ounces mozarella cheese, diced into small cubes
In a large serving bowl, stir tomatoes, garlic, parsley, basil, salt, pepper and oil. Let that rest at room temperature for at least 2 hours or up to 4 hours.
Cook your pasta and then drain well. Add the pasta to the tomato mixture and toss well. This can be eaten immediately, or if you can resist, let it rest in the refrigerator for a few hours before eating.
This is also great with diced mozzarella cheese mixed in as a final step.
Dawn Eickhoff says
Taco Soup
2 cans of Beans – black or pinto
1 can of corn
1 cup salsa
1 cup water
1 can of Mexican style tomatoes
3 or 4 chicken breast
1 package of taco seasoning
1.Place the beans, corn, salsa, water and tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
Serve topped with shredded Cheddar cheese,cilantro, a dollop of sour cream, and crushed tortilla chips, if desired.
Dawn Eickhoff says
Im a fan of American Express on FB
Dawn Eickhoff says
Im a fan of good life on FB!
Dawn Eickhoff says
Shredded beef for tacos
1 (4 pound) frozen roast
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Sarah S says
Roasted Salmon with Honey Mustard and Dill
1 1/4 lb salmon fillet (skin on, pin bones removed)
1/4 cup Dijon mustard (I used Grey Poupon)
2 T. honey
1 T. mayonnaise
1 t. dried dill (or 1 T. fresh dill, finely chopped)
1 clove garlic, minced or pressed through a garlic press
Preheat the oven to 350 degrees F. Cover a baking sheet with foil and coat liberally with non-stick cooking spray. This will help with clean up and will keep the salmon from sticking to the foil. Place the salmon fillet, skin side down, on the prepared baking sheet and season well with salt and pepper.
In a small bowl, whisk together the mustard, honey, mayonnaise, dill, and garlic. Spoon the sauce over the whole fillet and let sit at room temperature for at least 10 minutes to let the flavors permeate into the salmon.
Roast in the oven until the mustard sauce has formed a nice crust and the fish flakes easily with a fork, about 25 minutes. If you are using individual portions of salmon, the time may be less. Transfer to a platter and serve (if it makes it that far, like I said, I stood in my kitchen and ate some of it right off the baking pan 🙂 ).
http://sarahskitchenadventures.blogspot.com/2011/01/roasted-salmon-with-honey-mustard-and.html
Darcy says
Garden Medley Pasta
Ingredients:
2 cups cooked chicken or ground beef
1 med zucchini
1 med summer squash
1 can/jar tomatoes or tomato sauce
1 onion
1-2 garlic, minced
1 lb whole-grain pasta, cooked
Saute zucchini, summer squash, onion, and garlic. Add tomatoes and meat (if using) and heat through. Toss with pasta.
serves 6-8
Johanna says
Pulled Pork
Pork loin (size to fit your crock pot)
1 can of root beer
BBQ sauce (we use homemade Dinosaur BBQ sauce)
Place the pork and soda in a crock pot and cook for 6-8 hours on low.
Shred with a fork.
Add desired amont of bbq sauce and stir up. Serve on frish rolls!
Easy as that!
Amy Tong says
Roasted Asparagus and Shrimp Salad:
Servings: 2
Salad Greens or Mesclun Mix for 2 people
8 Pieces of Shrimps (21 to 24-count)
1 Small Bunch of thin Asparagus
1 Tablespoon Fresh Basil, chiffonade
1 Tablespoon Dijon Mustard
2 Teaspoons Honey
2 Tablespoon Red Wine Vinegar
2 Tablespoons of Olive Oil, plus more for roasting
Kosher Salt and Freshly ground Black Pepper
Parmesan Cheese Shaves for Garnish
Preheat oven 400 degrees F.
Wash salad greens, drain in a salad spinner. Wash and pad dry the asparagus and shrimps. Trim off last 3 inches of asparagus and discard (or use them for soup base in other recipes). Cut asparagus in thirds. Place them on baking sheets lined with foil. Use a piece of foil to make a small container (fold up all sides) for the shrimps and place next to the asparagus on the baking sheet.
Drizzle olive oil on asparagus and shrimps, sprinkle kosher salt and pepper evenly on top. Roast asparagus for 15 minutes and take out the shrimps after 7 minutes.
In a small bowl, whisk together the mustard, honey, vinegar, a pinch of salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens and basil in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimps, asparagus and a few shaves of parmesan cheese. Serve immediately.
Amy Tong says
Just Stumbled your post using Stumble Upon. How can I not share it with the world! Thanks for hosting such an awesome giveaway.
amy [at] utry [dot] it
Amy Tong says
Just shared the link for the American Express Giveaway on your Facebook wall.
amy [at] utry [dot] it
Amy Tong says
Just became a fan of American Express on Facebook.
amy [at] utry [dot] it
Amy Tong says
Just became a fan of GoodLife Eats on Facebook. user name: Amy Tong
amy [at ] utry [dot] it
Amy Tong says
I am now following goodlifeeats and American Express on Twitter and just ReTweeted the following message: I shared my best 6 ingredient dinner recipe on @goodlifeeats for a chance at a $600 gift card from @AmericanExpress http://su.pr/6WQMeI
Amy Tong says
Thank you for hosting such a fun giveaway! Didn’t know AE Cash Back Preferred card offer such a generous cash back until now! I gotta to check it out and apply for one to get my 6% cash back started right the way!
Here’s my submission:
Seafood Over Brown Rice:
http://utry.it/2010/09/mickey-mouse-seafood-over-brown-rice.html
Seafood over Brown Rice
1 pound scallop
1 pound shrimps (20-25counts), peeled and deveined
2 zucchini, thinly sliced
2 cups cooked brown rice
In a large heavy duty pan, heat 2 tablespoons of olive oil over medium high heat. Seared scallop for a few minutes on both sides, season with salt and pepper to taste. Remove from heat and let them rest.
In the same pan, add 2 more tablespoons of olive oil, sauté shrimps until cooked through, season with salt and pepper to taste. Remove from heat.
In the same pan, add 1 tablespoon of olive oil, sauté zucchini for a few minutes until crisp tender, season with salt and pepper to taste.
Arrange seafood and zucchini over brown rice and serve.
Merry Graham says
Peanut Butter, Celery, and Apple Pizza
Ingredients:
4 (8-inch) flatbreads
8 tablespoons creamy peanut butter
1/2 teaspoon red pepper flakes (optional if using hot sausage)
1 cup chopped celery
2 pink lady apples, peeled and chopped
1 cup grated Italian 5-blend cheese or mozzarella cheese
2 tablespoons chopped basil
Directions:
Turn broiled on HIGH to heat oven. Lay flatbreads on large cookie sheet that has been sprayed with cooking spray. Spread 2 tablespoons peanut butter on each flatbread. Sprinkle with red pepper flakes if desired. Divide celery and apples evenly over pizza. Sprinkle cheese over celery and apples. Place about 4-inches below broiler and cook until cheese has melted, about 6 minutes. Sprinkle with basil and serve! Serves 4.
Merry Graham says
I shared both the appetizer and the main course recipe contest on my Merry Cooking Contests Facebook wall. Two different posts to encourage others to enter.
Merry Graham says
I’m a friend of American Express on Facebook.
Merry Graham says
I’m a friend of GoodLife Eats on Facebook.
Merry Graham says
I follow American Express on Twitter ~ Merrylambs54
Merry Graham says
I follow GoodLife Eats on Twitter
Merry Graham says
Snappy Chicken, Rice & Spinach Skillet
½ tablespoon olive oil
1 pound boneless, skinless chicken thigh, cut in small pieces
1/2 cup chopped onions
1/2 teaspoon lemon pepper seasoning salt
16 ounces lite beer
1 tablespoon spicy brown mustard
2 cups 10-minute instant brown rice
3 cups fresh baby spinach leaves
1/4 cup fresh chopped basil
In a 12-inch nonstick high walled skillet heat oil on medium high, sauté chicken and onions 5 minutes, sprinkle with lemon pepper. Transfer chicken to a plate. Mix beer and mustard in skillet, bring to a boil over high heat and cook 2 minutes.
Stir rice into boiling broth, bring back to a boil, add chicken, reduce heat to low and simmer covered 7 minutes. Uncover, stir spinach; cook for 5 minutes or until rice has absorbed broth. Cover and let rest 5 minutes. Sprinkle with chopped basil and serve! Serves 5
Melanie Fuller says
Apricot Chicken
1 12 oz. Jar Apricot preserves
1 8 oz. Bottle French dressing
1 pkg. Lipton Onion soup mix
½ tsp. Nutmeg
4 chicken breasts
Mix first 4 ingredients together well. Pour over chicken & bake @ 375 for 1 hour. Serve over white rice.
Lori says
I became a fan of American Express!!
Lori says
I became a fan of Good Life Eats!!
Lori says
Sun Dried Tomato Pesto Tortellini
1 jar sun dried tomato pesto (I use bertolli)
1 14 oz can diced tomatoes
Brown sugar to taste
Pre-made frozen or refrigerated tortellini (I use buitoni)
Mozzarella cheese for serving
Mix first three ingredients together in a medium sauce pan, simmer until slightly thickened.
Cook tortellini according to package directions.
Mix sauce and pasta together and let it sit for 5 minutes or so. Serve and top with mozzarella cheese.
Tracy says
Gorgeous pasta! Love it!
Cheryl W. says
I stumbled this giveaway (Cheryl4Christ)
http://www.stumbleupon.com/url/www.goodlifeeats.com/2011/07/6-ingredient-dinner-recipe-contest-american-express-giveaway.html
Cheryl W. says
Posted this giveaway on my Facebook page.
https://www.facebook.com/permalink.php?story_fbid=245029858857821&id=100001276074930
Cheryl W. says
I am a fan of American Express on Facebook (Cheryl HeartnSoulmom)
Cheryl W. says
I am a fan of Goodlifeeats on Facebook. (Cheryl HeartnSoulmom)
Cheryl W. says
I follow both Goodlifeeats and American Express on Twitter @HeartnSoulmom
Tweeted
http://twitter.com/#!/HeartnSoulmom/status/90537573197430784
Cheryl W. says
My favorite dinner recipe #2
Cheez It Chicken
———————————————
4 fresh chicken breast
8 oz of sour cream
1 packet of Taco Seasoning mix
1 box of Tabasco Cheez It crackers
Wash and pat dry the chicken breast. Next mix the sour cream and the taco seasoning packet in a bowl. Coat the chicken breast in the taco flavored sour cream mix. Next either in a food processor or a ziplock bag with something heavy, smash the Cheez It crackers (not too fine). Roll the coated chicken breast into the cracker crumbs and place in a greased casserole dish. Bake at 375 degrees for 45 minutes.
Kids LOVE this recipe. I serve mine with some homemade mac & cheese with crush Cheez It topping.
Cheryl W. says
My favorite dinner recipe #1
Pappardelle in whiskey cream sauce
——————————————————————————
1 lb of Pappardelle (wide ribbon pasta)
1/2 cup whiskey (I use Southern Comfort)
1/2 cup beef broth
1/2 cup heavy cream
1 cup fresh mushrooms (I use baby cremini)
3 pats of butter
Boil the pasta till al dente. While pasta is cooking, in a small skillet add a pat of butter and sautee mushrooms till soft. Turn of burner and add the whiskey into the skillet. Turn burner back on and the the alcohol evaporate and cook for about 2 minutes on medium heat. Next add in the broth and another pat of butter and let cook, over medium high heat, for about 5 minutes. Next add in the cream and let cook at medium high heat for 5 minutes and then turn down to simmer for 5 minutes. The sauce will thicken as it cools. Add to the pasta and garnish as desired.
Hannah at FleurDeLicious says
I shared the link on my facebook too (Fleur-De-Licious) 🙂
Hannah at FleurDeLicious says
i also like American Express on facebook
Hannah at FleurDeLicious says
I’m a fan of Good Life Eats on facebook
Courtney-O says
Garlic-Rosemary Chicken w/Potatoes & Mushrooms
2 lbs. new potatoes, sliced 1/8-inch thick
16 oz. sliced button mushrooms
5 garlic cloves, minced
2 rosemary sprigs, leaves torn off and minced
8 chicken drumsticks
Olive oil
Preheat oven to 375. Arrange potatoes and mushrooms in a large glass baking dish (13×9 or 15×11), add half of garlic and rosemary, and enough olive oil to moisten completely. Season with salt and pepper, and toss to coat. Bake for 25 minutes.
Meanwhile, bring 2 Tbl. olive oil to a med-high heat in a large skillet. Season drumsticks with salt and pepper, adding the other half of the garlic and rosemary evenly to the exterior of the chicken. Brown chicken in hot oil on all sides, approx. 10 minutes.
When potatoes have cooked for 25 minutes and chicken is browned, arrange chicken on top of potato mixture, pouring any oil/juices from the skillet over the top. Return to oven and bake for another 30 minutes, or until chicken is done and potatoes are fork tender.
Wendy T says
Mexican Lasgna
Ingredients
3 tablespoons extra-virgin olive oil
2 pounds chicken breast cut in small cubes
2 tablespoons chili powder
2 teaspoons ground cumin
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil.
Add chicken and season with chili powder and cumin. Cook through.
Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt to taste.
Coat a baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Christina @ This Woman Cooks! says
I follow you on Twitter.
Wendy T says
Chicken Dijon
4 chicken breasts
3 T butter
2 T flour
1 cup chicken broth
1/2 cup heavy cream
2+ T dijon mustard
Cook chicken in large skillet in butter 20 minutes or until cooked through.
Place chicken in warm (150 degree) oven.
Stir flour into pan used to cook chicken. Add broth and deglaze until flour dissolved and liquid has consistency of a sauce. Add cream.
Simmer until thickened over moderate heat – about ten minutes. Stir in mustard and heat through.
Pour sauce over chicken and leave in oven for about 15 minutes to marry the flavors.
Christina @ This Woman Cooks! says
Carolina Style BBQ Chicken
1/2 cup yellow mustard (I used dijon mustard)
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce (omitted)
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side. Serve the chicken with the reserved mustard sauce.
SuzyQ says
Panko-Crusted Salmon
* 2/3 cup panko
* 2 Tbs minced fresh parsley
* 2 tsp grated lemon zest
* kosher salt and freshly ground black pepper
* olive oil
* 4 (6-8 ounce) salmon fillets, skin on
* 3 Tbs Dijon mustard
* lemon wedges, for serving
Preheat the oven to 425 degrees.
In a small bowl, combine the panko, parsley, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 Tablespoons of the olive oil. Stir until the crumbs are evenly coated, and set aside.
Place the salmon fillets skin-side down on a board. Brush the tops with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each fillet.
Heat 1 Tablespoon of olive oil in an ovenproof skillet over medium-high heat. Wait for the oil to be very hot, then gently add the salmon fillets, skin-side down, and sear for 3-4 minutes, without turning.
Transfer the pan to the oven for 5 to 7 minutes, until the salmon is almost cooked through, and the panko has browned. You may need to turn on the broiler for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5 to 10 minutes. Serve with lemon wedges.
Hannah at FleurDeLicious says
i stumbled this page too!
Hannah at FleurDeLicious says
I follow Good life Eats and American Express on Twitter, and I tweeted (from @cakelust)!
Hannah at FleurDeLicious says
Fettuccine with Brown Butter and Sage
(makes about 2 servings)
1 8.8-oz package egg fettuccine
4 1/2 TBS unsalted butter
20 fresh sage leaves, stemmed
4 1/2 TBS veal stock, or 2 TBS beef broth + 2 TBS chicken broth
5 TBS grated parmesan cheese, plus additional for serving
Cook pasta in large pot of boiling salted water until tender. Drain, reserving 1/2 cup cooking liquid, and set pasta aside. (don’t rinse!)
Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add stock to brown butter.
Add pasta and 5 TBS grated parmesan to brown butter mixture in skillet. Toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve pasta, and garnish with fried sage leaves and grated parmesan cheese.
Hannah at FleurDeLicious says
Orzo with Chickpeas, Goat cheese, and Oregano
(makes 4 servings)
1 1/2 cups orzo (about 9 oz)
1/4 cup olive oil
3 TBS fresh lemon juice
1 garlic clove, minced
1 15-oz can chickpeas, rinsed and drained
2 TBS chopped fresh oregano
1 5-oz log soft fresh goat cheese, crumbled (should be about 1 cup)
Cook orzo in a large saucepan of boiling salted water until just tender. Drain and set aside.
Whisk olive oil, lemon juice, and garlic in a large serving bowl. Add chickpeas, orzo, and oregano. Toss to coat orzo with dressing. Season to taste with salt and freshly cracked black pepper. Gently stir in crumbled goat cheese. Serve warm or at room temperature.
Stephanie says
bow tie pasta with spinach and cherry tomatoes
12 oz bow tie pasta, cooked
4 T extra virgin olive oil
1 T minced garlic
10 oz bag baby spinach-torn into bite sized pieces
1/2 tsp salt AND pepper
1 pt halved cherry tomatoes
1/2 c pine nuts-toasted
3/4 c shredded parmesan
–heat 1 T oil over med heat. add 1/2 garlic and saute 1 minute until golden. add half of the spinach and 1/4 tsp each of salt and pepper. saute 1 minute until spinach wilts. add rest of spinach and cook until wilted. remove to a plate. add 3 T oil and remaining garlic; saute til golden. add tomatoes and remaining salt/pepper. cook 1 minute or until tomatoes start to release their juices. set aside. toss gently w/the cooked pasta and cheese.
Melissa Jackson says
This is a recipe that my mom passed along. I suspect it may have come from Lipton’s onion soup package. I love the rice, so I usually double the recipe (and use four chicken breasts) when I make it.
Chicken & Rice
Ingredients:
–1 can cream of mushroom soup
–1 soup can full of milk
–¾ cup white rice
–2 or 4 chicken breasts
–1 envelope Lipton’s onion soup mix (dry)
Directions:
–Heat oven to 350◦
–Blend soup and milk in bowl (reserve ½ cup and put to side)
–Stir in remaining ingredients (except chicken and ½ of the dry soup mix)
–Grease 9×13 casserole dish, put mixture in, then add chicken on top
–Pour rest of soup and milk on chicken, and sprinkle on remaining soup mix
–Cover with aluminum foil
Bake:
–Defrosted chicken: bake 1 hour, then uncover and bake 15 minutes
–Frozen chicken: bake 2 hours covered entire time
Stephanie says
burritos
1 lb ground beef
1 can black beans, rinsed and drained
1 can rotel
cumin-to taste
tony chacere seasoning-to taste
flour tortillas
grated cheese
sour cream
–brown the beef with cumin and tony chacere’s to taste. drain off fat. add beans and rotel and more of the cumin and tony’s as needed. cover and simmer on low for an hr. serve in warm tortillas with cheese and sour cream.
Stephanie says
i ‘like’ american express on facebook
Stephanie says
i ‘like’ you on facebook
Melissa Jackson says
BBQ Meat “Cupcakes” or “Muffins”
I have come across many versions of this recipe, but here is what my family likes.
INGREDIENTS:
-3/4 lb. browned ground beef (drained)
-1/2 to 3/4 c BBQ sauce (depending on taste preference)
-1 can refrigerated biscuits
-1/4 c shredded cheese (we like cheddar)
DIRECTIONS:
-Preheat oven to 400 degrees
-Mix the BBQ sauce into the ground beef
-Separate the biscuits, and form them into cups using a muffin tin
-Spoon the meat and BBQ sauce mixture into the dough cups (still in the muffin tin)
-Bake at 400 degrees for about 10 minutes or until the biscuits look done
-Sprinkle the tops with cheese
Wendy says
I can’t wait to try this recipe!
Jessica says
Penne Alla Vodka
1lb penne pasta
2 tbsp olive oil
2 cloves garlic
3/4 cups vodka
14 oz tomato puree
1 cup heavy cream
salt/pepper/red pepper flakes/parsley to taste
Boil pasta according to directions.
Heat olive oil in skillet and add garlic, cook for two minutes, add vodka and cook for another three. Add tomato puree.
Reduce heat to low and stir in cream. Add cooked pasta to sauce. Season to taste.
Enjoy!!
Jessica says
I love shepard’s pie..delicious and easy to make!
Ingredients
1lbs ground beef
salt/pepper/garlic/thyme/1 teaspoon Worcestershire sauce/olive oil
1 cup carrots
1 cup frozen peas
1 tbsp tomato paste
1 large russet potatoes
1 cup beef broth
Directions
Saute garlic, carrots in olive oil for 5min. Add ground beef and cook until brown.
Add tomato paste and seasonings to taste.
Add beef broth and bring to a boil. Cook for five minutes until sauce is thickened.
Pour meat, vegetable mixture into a baking dish and cover with thin slices of potato. Bake for 45min at 400.
April W. says
Zucchini Parmesan with Buttery Pasta
serves 2
6″ zucchini
6 Roma or other small tomatoes, or perhaps 3 large
4 cloves garlic
1 t. oregano
1 t. basil
1/4 c. water or red wine
pinch of salt and pepper, to taste
1/2 c. panko breadcrumbs tossed with: s&p, 2T. Parmesan or Pecorino Romano cheese
1T. butter, sliced into a couple of pieces
1/4 c. or more mozzerella or other favorite melting cheese
1. Chop tomatoes into small pieces and add to a small saucepan over medium heat. Likewise, mince garlic and add to the pan along with water and spices. Bring to a boil, squish tomatoes and stir and reduce heat to simmer for about 15 minutes while you prepare the zucchini slices.
2. Place a medium to large skillet over medium heat. (It’s best if the skillet can accommodate all the zucchini slices at once).
3. In a small bowl, combine panko with seasonings. Slice zucchini into rounds approximately 1/4″ thick. Slice mozzarella into as many pieces as you have zucchini, or just have grated cheese handy.
4. Add all the butter to the skillet if it is to brown all zucchini at once. Otherwise, use as much as you need in order that you’ll be able to divide it between each batch.
5. Firmly press both sides of zucchini slices into panko mixture and add to hot pan. Continue with all slices.
6. Cook 5-7 minutes, or until panko browns. Flip rounds and brown the other side. Top with melty cheese. Turn off heat to tomato sauce and have your serving plates ready.
7. Add cheesy zucchini rounds to the plates and top with tomato sauce. Add more grated Parmesan cheese on top as you please. Dig in and be careful to to burn yourself in your excitement. I may or may not know this from experience 🙂 Serve alongside buttery pasta, if desired.
Buttery Pasta
enough pasta of your preferred shape to feed 2 people
s&p
2T. REAL butter
Cook pasta al dente in salted water and drain, reserving about 1/4 c. cooking liquid. Return pasta and water to pan over medium-low heat and stir in butter, salt and pepper. Stir to combine. Cook, stirring occasionally, for a couple of minutes until the sauce thickens slightly. Serve alongside zucchini parm.
Andrea says
Sauted Zuccini
Olive oil
5-6 smaller zucchini (thinly sliced)
1 small onion (thinly sliced)
couple of handfuls of grape tomatoes sliced in half
1 large clove of garlic (grated)
1/2 tsp herbes de provence
Salt and Pepper ( to taste)
Mozzarella cheese (also good with feta, parm., or really any cheese that may be your favorite 🙂
Drizzle Olive oil in saute pan and heat over med. heat, until hot.
Add all ingredients, except cheese, and saute until zucchini is soft and has a nice caramel color to it.
Turn heat off the pan, and sprinkle a generous layer of cheese on top.
Cover with lid and let cheese melt.
Enjoy!
Gioconda says
I became a fan of Good Eats on Facebook.
Casey@Good. Food. Stories. says
And I stumbled the post on StumbleUpon.
Casey@Good. Food. Stories. says
I’m a fan of GoodLife Eats on Facebook.
Casey@Good. Food. Stories. says
Following on Twitter and retweeted!
Casey@Good. Food. Stories. says
Spaghetti Carbonara
1 egg
1/3 cup grated parmesan cheese
1/2 teaspoon freshly ground black pepper
1/4 cup diced pancetta
1 clove garlic, minced
White wine, chicken stock, or even rosé or red wine
1/4 lb. spaghetti
Put a large pot of well-salted water on to boil for the pasta.
Crack the egg into a wide-bottomed bowl big enough to serve, add the parmesan and black pepper, and whisk with a fork to make a thickish paste.
In a small skillet, heat the pancetta over moderately low heat for about 5-7 minutes to render the fat and crisp the pieces. Add the garlic and cook for 30 seconds to mingle the flavors. Add just a splash of wine to deglaze the pan and incorporate the browned bits into the sauce. Remove from the heat.
Add the spaghetti to the boiling water and while it cooks, add the pancetta and its sauce to the egg and cheese paste in the serving bowl. Drain the al dente pasta into a colander and shake briefly; the spaghetti should be steaming hot and still have some cooking water on it. Pour into the serving bowl and mix; the heat from the noodles and the retained pasta water will heat and meld everything into a sauce.
Nate @ House of Annie says
Cold Tofu topped with Fried Shallots and Garlic in an Oyster-Soy Sauce
http://www.houseofannie.com/two-tofus-two-ways/
Nate @ House of Annie says
“1-4-7” Steamed Egg Recipe
http://www.houseofannie.com/1-4-7-steamed-eggs/
Caroline @ chocolate and carrots says
I stumbled this post! 🙂 Yay!
Caroline @ chocolate and carrots says
I’m following both you and American Express on twitter and I tweeted about the giveaway! http://twitter.com/#!/chocandcarrots/status/90430653157486593
Caroline @ chocolate and carrots says
I’m also a fan of American Express on facebook! 😉
Caroline @ chocolate and carrots says
I’m a fan of Good Life Eats on facebook. 🙂
Caroline @ chocolate and carrots says
Chicken & Spinach Wonton Ravioli Tortellini
http://chocolateandcarrots.com/2011/04/chicken-spinach-wonton-ravioli-tortellini
Ingredients
1 package frozen chopped spinach (thawed and drained)
1/2 pound organic chicken breast, boiled and shredded
15 ounces part-skim ricotta cheese
16 ounce package of square wonton wrappers
See detailed instructions on the link. Yum!
Caroline @ chocolate and carrots says
Spring Tuna Salad
http://chocolateandcarrots.com/2011/04/spring-tuna-salad
Ingredients
4 (5 ounce) cans of chunky light tuna, drained
2 tablespoons relish
3/4 cup non-fat plain Greek yogurt
1/2 tablespoon honey mustard
1/2 cup diced strawberries
2 stalks celery diced
How-To
1. Mix all of the ingredients together and enjoy on salad, sandwiches or crackers!
2. Store in the refrigerator for up to 5 days.
Emilee Cook says
I tweeted about the contest!
Emilee Cook says
I am a fan of Good Life Eats 🙂
Emilee Cook says
I am a fan of American Express 🙂
Emilee Cook says
Black Bean- Pasta Cancun
(recipe from eatbetteramerica.com)
2 cups uncooked radiatore pasta (4oz)
1 can fire roasted diced tomatoes w/green chiles
1 cup black beans
1/2 t. grated lime peel
1/4 t. ground cumin
1/2 bell pepper cut into bit size pieces
optional garnishes: lime wedges, sour cream, cilantro.
* cook & drain pasta as directed on pkg, omitting salt.
* meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin & bell pepper. Ruduce heat to low; cover & cook 2 to 3 mins, stirring occasionally, until hot. Garnish w/ sour cream, lime, or cilantrol if desired. Squeeze lime over pasta.
Emilee Cook says
Savory Chicken & Rice:
(recipe from eatbetteramerica.com)
1 lb. boneless/skinless ckn breasts
2 cups sliced fresh mushroons
2 cups baby carrots, cut into bit size pieces (or normal carrots)
1 1/3 cup water
1 pkg (4.3oz) long grain & wild rice mix with herbs
*Heat 10-inch nonstick skillet over medium heat. Cook ckn in ckillet about 5 minutes, stirring occasionally until no longer pink in center. Stir in remaining ingredients including seasoning from rice mix.
* Heat to boiling; reduce heat to low. Cover & simmer 15 mins, stirring occasionally. Uncover & simmer about 3 mins longer, stirring occasionally, until carrots are tender & liquid is absorbed.
Shawn Sawyer says
Luau Grilled Pork Tenderloin and Pineapple
PORK
Ingredients:
1 ½ -2 pounds boneless pork tenderloin, trimmed
2 cans unsweetened Coconut Milk (10-14 oz)- one for pork one for pineapple
2 Tbsp Cider Vinegar
1 Tbsp Olive Oil
2 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp black pepper
6 servings Jasmine Rice Prepared
PINEAPPLE:
Ingredients:
1 fresh pineapple – peeled, cored and cut into rings
1/2 cups granulated sugar
2 teaspoon ground cinnamon
1tsp. vanilla extract
For the Pork:
Shake the coconut milk well before opening. Mix together coconut milk, vinegar, olive oil and spices in a zip-top gallon sized bag, add the pork, place in a dish (to avoid spills or leaks) and refrigerate for 3-8 hours. Turn bag to coat once an hour.
Prepare outdoor grill, temperature should reach 400.
Remove pork from marinade, drain excess marinade from meat. Discard marinade.
Place the pork on the grill close the cover. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 160°F, about 20-25 minutes. Transfer to carving board and let stand 5 minutes. Cut on slight diagonal and serve over Jasmine Rice alongside grilled pineapple.
For the Pineapple:
Shake the coconut milk well before opening. Pour the milk into a shallow casserole dish or similar.
Add the sugar cinnamon and vanilla to the milk and whisk all ingredients together until combined.
Add the pineapple slices to the coconut milk mixture and refrigerate for 1-3 hours.
Prepare outdoor grill, temperature should reach 400.
Brush and oil the grill grate. Arrange the slices on the grill and cook until nicely browned on both sides, 4 to 6 minutes per side.
AmandaP says
Vanilla Squash Soup
http://www.dancingveggies.com/blog/2011/01/be-replaced.html
Ingredients: (serves 4-5)
– 3lb squash
– 2tsp pepper/salt
– 1/2 tbsp cinnamon
– 1 tbsp olive oil
– 3 cloves garlic
– 1/2 onion, diced
– 2 1/2 cups vegetable stock
– 1/2 cup half and half
– 2 tsp vanilla
– salt and pepper to taste
Directions:
1. Preheat oven to 425. Lightly grease a roasting pan or a large cookie sheet.
2. Cut the squash in half and remove seeds. Dab with butter and top with the salt, pepper, and cinnamon. Roast in oven for 45minutes. Allow squash to cool slightly, then peel and cube.
3. Once the squash has been removed from the oven begin to heat the olive oil in a dutch oven over medium heat. Add the squash once the butter has fully melted. Cook the squash for 5minutes, stirring to prevent sticking. Add the garlic and onion and cook an additional 5-7minutes, or until the onion has softened.
4. Turn heat down to medium high and add the vegetable stock. Slowly bring the mixture to a boil, then turn heat to low and allow to simmer for 10minutes stirring occasionally.
5. Meanwhile in a small bowl mix the half and half with the vanilla. Place in fridge and chill until ready to add to soup.
6. Once the soup has simmered for 10minutes, either use immersion blender to puree the soup or remove the soup in parts to a blender. After the soup has been pureed add the half&half vanilla mixture to the soup. Season the soup to taste and allow to simmer for an additional 10-15minutes. Serve!
marla says
Awesome seeing you this weekend! Love this challenge, i’ll be posting mine on Wednesday……6 ingredient desserts. This pasta is the perfect summer meal. xo
Tiffany says
Apricot Glazed Pork Chops
1/2 cup apricot preserves
1/4 cup red wine vinegar
1/8 tsp cinnamon
cayenne pepper to taste
Combine ingredients in a small sauce pan. Bring to a boil and cook until slightly thickened, 5-7 minutes.
4-8 pork chops
salt
pepper
Salt and pepper pork chops and place on hot grill. Cook several minutes on each side. When nearly cooked, baste both sides with glaze.
Tiffany says
Poppyseed Chicken
3 cups cooked diced chicken
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cup sour cream
1 cellophane sleeve of Ritz crackers, crushed
4 Tbsp. melted butted
1 Tbsp. poppy seeds
1. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
2. Spread creamy mixture into a 9 x 9 inch baking dish.
3. In a large bowl, crush crackers. Then add poppy seeds and butter to bowl. Toss to coat.
4. Sprinkle cracker mixture over chicken. Bake at 350˚ for 30 minutes. Serve over cooked rice. Makes 4-6 servings.
Alisa says
I shared the link for this giveaway on my Facebook wall.
Alisa says
I “Liked” American Express on Facebook.
Alisa says
I “Liked” GoodLifeEats on Facebook.
Alisa says
I followed and tweeted “I shared my best 6 ingredient dinner recipe on @goodlifeeats for a chance at a $600 gift card from @AmericanExpress http://su.pr/6WQMeI“
Alisa says
This is fabulous and can be either a side dish or a main dish, or both at once, which helps when there is only one vegetarian in the family!
Spanish White Beans with Spinach (found here: http://eggsonsunday.wordpress.com/2010/06/29/spanish-white-beans-with-spinach/)
Ingredients
1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 pounds spinach, tough stems removed
Directions
In a large pot, saute the onions and sundried tomatoes in 1/4 cup olive oil with 1/2 teaspoon each of salt and pepper until the onions are cooked down and brown. Add the garlic and smoked paprika and cook for another minute or so.
Stir in the beans, water, spinach and 1/2 teaspoon salt. Cover the pot and cook, stirring occasionally, until the spinach is wilted – about 5 minutes. Taste and season with salt and pepper.
Serve with a slice of toasted bread and a drizzle of olive oil.
Serves 6.
Jimmie says
My second entry…
Zesty Lime Steak
Ingredients:
4 thin cuts of steak, like skirt steak, flank steak, etc.
1 cup soy sauce
Juice from 2 medium limes
1/8 cup red pepper flakes
Directions:
In a gallon-size ziploc bag, mix together the soy sauce, lime juice, and red pepper. Add steak to the bag and refrigerate overnight to marinate. Grill and enjoy!
Jimmie says
Turkey Pizza Tacos
Ingredients:
1 1b. lean ground turkey
1 10-oz can of diced tomatoes and green chiles
1 packet taco seasoning
8 soft taco size flour tortillas
1 1/2 cups shredded cheddar-jack cheese
Vegetable oil for frying
Directions:
1. Preheat oven to 400°F.
2. Heat oil in skillet, and fry tortillas on both sides (just about 30 seconds on each side – do not over-cook).
3. Set tortillas on paper towel-lined plate to drain.
4. In separate skillet, brown ground turkey. Stir in taco seasoning and tomatoes/chiles. Let simmer for 5-10 minutes until flavors are well-incorporated.
5. Arrange fried tortillas on a cookie sheet. Place a large spoonful of turkey mixture on each tortilla, and top with a sprinkling of shredded cheese.
6. Bake in preheated oven for 8-10 minutes or until cheese is melted. Enjoy!
April says
1 BLOCK CREAM CHEESE
1 JAR OF SALSA
MIX TOGETHER AND SERVE WITH TORTILLA CHIPS
DELICIOUS AND REALLY, COULD IT BE ANY EASIER?!
Katie says
Hi April, recipes submitted for this contest should be dinner/main dish recipes. You might want to enter this over on My Baking Addiction. Jamie is doing appetizer recipes for her contest.
April says
I’m a fan on facebook!!
April says
Dill Pickle Dip
1 block cream cheese
Chopped Dill Pickles (roughly 1 cup give or take your love for pickles!!)
1 tsp. Dill Weed
Pickle Juice mixed in pickle/cream cheese mixture to desired consistency
Mix together and refrigerate overnight for best taste.
Serve with plain ripple chips.
I usually double this recipe because it is SO addicting i could eat it with a spoon!! LOL
Katie says
Hi April, the recipes submitted for this contest should be dinner/main dish recipes. You might want to enter this over on My Baking Addiction. Jamie is doing appetizer recipes for her contest.
Nicole Reale says
HERB MARINATED PORK CHOPS WITH YOGURT SAUCE
4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice plus 1tbs (4 lemons)
1/2 cup good olive oil plus 1tbs
1/2 cup dry red wine
4 bone-in pork chops
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
7 ounces plain Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a large Ziploc bag. Add the lemon juice, olive oil, and red wine and combine. Place the chops in the bag and rub to combine. Refrigerate overnight.
Preheat your oven to 400 degrees.
Preheat a sauté or grill pan over medium-high heat. Place a small amount of olive oil in the pan to coat. Remove the chops from the marinade, and sear for 4 to 5 minutes on each side. Place pan with the chops in the oven for 10 minutes or until pork registers 160 degrees. Remove from oven and let rest for 10 minutes. Serve hot with the cold Yogurt Sauce.
For the Yogurt Sauce: Combine the dill, red pepper flakes, olive oil, lemon juice, yogurt, salt, and pepper in a small bowl. Cover and refrigerate for a few hours to allow the flavors to develop.
Nicole Reale says
PAN ROASTED SALMON WITH TOMATO AND CUCUMBER SALAD
4-6oz portions salmon, skin off (preferably wild)
Salt and Pepper to taste
4 tbs olive oil
1 cucumber, diced
1 pound ripe tomatoes, diced (preferably heirloom)
1tbs red wine vinegar
1/2c flat leaf parsley, chopped
1 shallot, peeled and minced
For the salmon: Heat a large skillet over medium heat and then add 1tbs olive oil. Pat the salmon dry with paper towels and season with salt and pepper. Place the salmon presentation side down into the pan. Sear 3-4 minutes on each side.
For the salad: Combine cucumber, tomatoes, parsley, red wine vinegar, shallot, and 3tbs olive oil in a bowl. Season with salt and pepper to taste. Serve on top of salmon.
Nicole Reale says
TILAPIA MEUNIERE WITH ROASTED GREEN BEANS
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh tilapia fillets, 3 to 4 ounces each
4 tablespoons unsalted butter
1 teaspoon grated lemon zest
4 tablespoons freshly squeezed lemon juice from the zested lemons (2 lemons)
1 tablespoon minced fresh parsley
1lb green beans, trimmed
2tbs olive oil
Directions
Preheat the oven to 400 degrees F. Toss green beans with 2 tbs olive oil and salt and pepper to taste. Spread on a baking sheet and place in the oven for 20-25 minutes.
Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a large shallow plate. Pat the tilapia fillets dry with paper towels. If the fillets are not dry, they will not brown well. Season both sides with salt and pepper.
Heat 2 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 tilapia fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Flip and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 2 tablespoons of lemon juice to the pan. Place the fish filets on a serving plate and pour the sauce over them. Repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the serving plate. Sprinkle with the parsley and serve immediately with the roasted green beans.
Kim B. says
Stuffed Rigatoni’s
1 box rigatonis
1 block jack cheese
1 jar spaghetti sauce
Boil noodles, cut cheese small enough to fit into noodles. Rinse noodles under cold water, stuff individually with jack cheese & toss into a 13 X9 pan. Pour sauce over & bake covered 30 minutes at 350, then uncover & bake an additional 10-15 min. YUM!!
Alisa says
Before I became vegetarian, I made this and really enjoyed it. It is such a unique and delightful combination of flavors. Without spices, seasonings, garlic, and oil, it is only 5 or 6 ingredients (depending whether fresh basil is considered a seasoning).
Parmesan-Stuffed Chicken with Melted Strawberries (recipe from Better Homes and Gardens)
Ingredients:
3 cups fresh strawberries (halve or quarter if large berries)
2 Tbsp. white balsamic vinegar or white wine vinegar
1/4 cup strawberry jam
Salt and black pepper
6 boneless, skinless chicken breast halves (about 3 lb.)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves, and a few more for garnish if desired
1 Tbsp. olive oil
2 cloves garlic, minced
Directions:
1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.
2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.
Haley @ The Girly Girl Cooks says
I follow Good Lfe Eats on Twitter!
Haley @ The Girly Girl Cooks says
I follow Good Life Eats on Facebook!
Haley @ The Girly Girl Cooks says
Chiles con Camaron
-8 Prawns or large Shrimp (precooked)
-8 Jalapeno Peppers (blanched, de-seeded and veins removed)
-4 Eggs separated (4 egg whites + 2 egg yolks)
-2 tbsp Flour
-Salt & Pepper to taste
-Oil for Frying
-Salsa or Sour Cream, for serving
Blanch the Jalapeno peppers for 3 minutes in boiling hot water and submerge into ice water. Cut the tops off and with a small knife, de-seed and remove veins.
Stuff shrimp/prawns into the peppers.
In a mixing bowl, beat 4 egg whites until soft peaks form with an electric mixer. Add 2 egg yolks and keep mixer on low speed. Add flour and blend until smooth.
In a saute pan, add oil and heat over medium-high heat.
Dredge peppers in flour then dip them in the egg mixture.
Fry pepper and cook about 3 minutes on each side. Drain on paper towl and serve with sour cream or salsa.
Enjoy!
Katie says
I shared about the giveaway on my FB wall.
Katie says
I like American Express on FB.
Katie says
I like Good Life Eats on FB.
Katie says
I follow Good LIfe Eats and AMEX on Twitter and tweeted the message.
Katie says
Mexican Pulled Chicken Taco’s
Adapted from Handle the Heat
1 Tbsp. olive oil
1/2 onion roughly chopped
1 heaping tsp. ground cumin
1/4 tsp. chili powder
salt and pepper
1 can black beans
2 boneless, skinless chicken breasts (I cute mine into strips to cook faster)
1 cup salsa homemade or store bought
1 cup chicken stock
1/2 lime juiced
In a heavy pot with lid heat olive oil to medium heat and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften.
Add chicken, salsa, chicken stock, and black beans. Bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through. Since my chicken was cut into strips it cooked faster, more like 10 minutes.
Remove chicken from pot and set aside. While chicken cools bring the sauce to a simmer, uncover and reduce by half.
When the chicken is cool enough, shred with two forks. Stir chicken back into sauce and reduce to low. Add lime juice. Taste and adjust for seasoning.
Katie says
Cup Eggs
1 package of refrigerated biscuits (10 count)
3 eggs
3 Tbsp milk
1/3 cup shredded cheddar cheese
salt and pepper to taste
Preheat oven to 400F. Grease a regular size muffin tin really well with cooking spray. Separate your biscuits and roll them flat with a rolling pin on a lightly floured surface. Place them into your muffin tins. This will only make eight so you will have 2 biscuits left over. I just buttered them, sprinkled them with cinnamon sugar and baked them right along with the Cup Eggs.
Beat your eggs, milk, cheese, salt, and pepper. Pour into the biscuits only coming up about half way. Don’t go over! Your eggs will spill over the side and make a big mess. I speak from experience.
Bake for about 12-15 minutes until done.
jaclyn says
what a great giveaway!
my favorite summertime 6 ingredient dish works as an appetizer OR a dinner, which is great! it’s a prosciutto, mascarpone & honeyed arugula bruschetta, and the only cooking involved is toasting the bread!
here’s the link: http://foodpluswords.com/2011/06/prosciutto-mascarpone-honeyed-arugula-bruschetta/
this is seriously one of my favorite things to make and eat. it’s simple to prepare, requires minimal cooking (best thing ever in the summer!), and everyone loves it!
FoodCents says
Eazzzy Chicken Pita
1 package of pita bread
1 1/2 cups – 2 cups of diced/shredded chicken
1/2 cup of tzaki
1/3 cup of red cabbage, either shredded or diced
As much or as little of green onions chopped
1/4 cup of feta cheese
*Evenly spread a bit of tzaki on each pita
*Add desired amount of chicken to each pita, being sure to spread it out evenly
*Next, top with shredded/diced cabbage and desired amount of green onion
*Finish off with more tzaki and feta cheese
Cucumber salad is a nice side to this simple dinner/lunch
Amy L says
I follow both & Twitter & Tweeted
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Amy L says
Dijon Pork Chops
3 tablespoons Dijon mustard
6 boneless pork loin chops (8 ounces each and 3/4-inch thick)
1/3 cup seasoned bread crumbs
Dash pepper
Directions
Spread mustard on both sides of pork chops. Place in a greased shallow 2-qt. baking dish. Combine crumbs and pepper; press onto top
and sides of chops.
Bake, uncovered, at 375 degrees for 20-25 minutes or until meat juices run clear and coating is lightly browned. Makes 6 servings.
Amy L says
Maple Salmon
Ingredients
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
Directions
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Cindy B. says
I re-tweeted
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Denae says
Love it!
Heather Spooner says
Ham Casserole
2 cups cooked ham, diced
2 cups cheddar cheese, shredded
8 oz. egg noodles, cooked
8 oz. sour cream
1 can cream of mushroom soup
1/2 cup onion, diced
Saute onion until translucent.
In large mixing bowl, combine sour cream and cream of mushroom soup. Gently stir in ham, cooked noodles, cooked onion, and 1 cup of cheese into sour cream mixture.
Pour into casserole dish. Top with remaining 1 cup of cheese. Bake 350 degrees for 25 minutes.
Heather Spooner says
Quiche Lorraine
1 frozen deep dish pie crust
4 slices bacon
1/2 small onion, diced small
1 cup swiss cheese, shredded
4 large eggs
1/2 cup whipping cream
salt, pepper, nutmeg
Fry bacon until crispy. Blot with paper towel and crumble into pie crust. Saute onion in skillet until translucent. Combine with bacon in pie crust.
In mixing bowl, beat eggs, whipping cream, dash of each salt, pepper and nutmeg. Pour into pie crust. Sprinkle swiss cheese on top.
Bake 350 degrees 35-40 minutes.
Sarah B. says
I shared the link for this giveaway on my FB page
Sarah B. says
I’m a fan of American Express on FB
Sarah B. says
I’m a fan of Good Life Eats on FB
Sarah B. says
I follow Good Life Eats and American Express on Twitter and tweeted about this contest!
Sarah B. says
French Dip Sandwiches:
Ingredients:
1 large onion, sliced and separated into rings
1 clove garlic, minced
1 tablespoon butter
1 14-ounce can beef broth
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
12 ounces thinly sliced cooked roast beef
4 Hoagie rolls or buns, split
In a large saucepan cook onion and garlic in hot butter until tender. Stir in broth, oregano, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Add beef and return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more until beef is heated through.
Remove meat and onion from broth mixture and arrange on rolls. If desired, serve with dishes of broth mixture for dipping.
Cindy B. says
I stumbled.
Talar says
Pasta with Sundried Tomato Pesto
8.5 ounce jar sun-dried tomatoes with Italian herbs, packed in olive oil
1 cup fresh parsley leaves and stems (can substitute basil, if preferred”
3 garlic cloves
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 box pasta, cooked according to directions on the box
In the bowl of a food processor, combine sun-dried tomatoes and their oil with the parsley and garlic until tomatoes are finely chopped. Transfer to a bowl, and stir in cheese, salt, and pepper. The mixture will be kind of thick, so when you boil up the pasta, make sure to save some of the cooking liquid to help thin out your sauce if needed. Serve hot, cold, or at room temperature.
Adapted from Giada DeLaurentiis
Cindy B. says
I became a fan of American Express on Facebook.
Cindy B. says
I’m a a fan of GoodLife Eats on Facebook.
Cindy B. says
I tweeted.
http://twitter.com/#!/ Cinbat03
Cindy B. says
I follow goodlifeeats and American Express on Twitter
Cindy B. says
Cheese-Stuffed Burgers
1 tablespoon finely chopped onion
1 tablespoon ketchup
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
1. In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
2. Grill, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.
Cindy B. says
Chicken in Lime Butter
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1/4 cup butter
1 tablespoon lime juice
1/2 teaspoon dill weed
1/4 teaspoon minced chives
Directions
1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
2. Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.
Lisa says
Squash “Noodles” with Homemade Sauce
Ingredients (for 4 servings):
1. 3 summer squash
2. 3 zucchini
3. 1 medium yellow onion, minced
4. 12 oz tomato paste
5. Chicken or pork Italian sausage
6. Parmesan cheese
Additional ingredients:
Salt & Pepper; Dried or fresh basil, oregano and rosemary; Garlic, Olive Oil, Water, Flour, Balsamic Vinegar, Sugar, Red Pepper Flakes, Butter
For the sauce:
-Whisk 12 oz tomato paste with 4 cloves garlic (minced), 1 1/3 cup water, 1/2 cup olive oil and 1 TB each freshly chopped basil, oregano and rosemary (or about 1/2 TB each dried spices).
-Cover and allow sauce to sit on counter for several hours OR
-Simmer sauce for 15 min. Whisk in 1 TB flour. Remove from heat.
-Add the following ingredients to taste: salt & pepper, pinch or two of sugar, few splashes of balsamic vinegar, pinch or two red pepper flakes. Set sauce aside.
-When almost ready to serve, cook sausage according to package or butcher’s directions. Drain or blot to remove excess grease. Cool slightly and cut into bite size pieces if linked or crumble into small pieces if ground. Add to sauce.
For “Noodles”
-Using a vegetable peeler, peel yellow squash and zucchini into ribbons. Stop at the seeds and discard the remainder.
-Toss ribbon “noodles” with 1 tsp kosher salt and place in colander for 30 min to drain.
-Boil a pot of water and immerse “noodles” for 1 minute. Return “noodles” to colander and rinse with cold water to stop the cooking process.
-Heat 2-3 TB butter or olive oil in a large skillet. Add minced onions and cook 5 minutes. Add “noodles” and cook for 5 additional minutes or until tender.
Place “noodles” in a bowl. Top with sauce and grated Parmesan cheese.
Lisa says
In the summer, we often have a larger lunch and a light dinner. My favorite 6 ingredient dinner salad stems from ingredients I purchase at our farmer’s market.
Strawberry Spinach Salad:
Combine desired amount of:
1. Spinach
2. Red Onions
3. Strawberries
4. Goat Cheese
5. Cucumber
6. Chopped Pecans or Leftover beans/meat for protein
Toss with either a dash of salt & pepper and a few tablespoons of red wine vinegar or a balsamic vinaigrette.
Lisa says
I’m a GoodLife Eats FB fan!
Ally E. says
Zucchini, and Tomato Pasta (recipe serves 2 people)
Cook your favorite pasta, I prefer thin spagetti for this recipe.
In a skillet saute garlic in EVOO
Add half of a Spanish onion and one Zucchini, I sprinkle Italian seasoning over the top (We get it at Costco), you could do whatever you have on hand.
Once tender but still crisp add in diced tomatoes or cherry/grape tomatos cut in half. Saute for just a minute or two until the tomatoes get warm.
Grate Parmesan cheese over the top, toss the pasta in and serve.
My mom started serving this to us kids when we were younger, it was the only way we’d eat any type of squash. It takes maybe 20 minutes and that’s if you’re distracted. If you are trying to not heat up your kitchen you could grill the Zucchini, onion and tomato bushed in EVOO and seasoning and cook the pasta on the side burner of your grill or if you have a pot you don’t care about put it directly on the grill. It will take longer but works!
Ally E. says
Forgot to say dice the onion and slice the Zucchini into desired thickness.
Holly B says
Cheese and Bean Quesadillas
2 tortillas
salsa
black beans, drained and mashed
cilantro
shredded cheese
Place all ingredients between the 2 tortillas, you can either bake them, broil them or cook on stove top until tortillas start to crisp and cheese begins to melt.
Kerstin says
And of course, my second one has to have some carbs!
Gnocchi with Pancetta, Mushrooms, and Gruyere
Printable Recipe
Ingredients:
1 17.6-ounce package whole wheat potato gnocchi from Trader Joe’s
1 4-ounce package pancetta
16 ounces fresh mushrooms, sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1 cup freshly grated gruyere cheese
1 cup toasted chopped walnuts
3/4 teaspoon salt
Directions:
Prepare gnocchi according to package directions and drain.
Place pancetta in a large nonstick skillet and sauté for 4 to 5 minutes or until browned. Place pancetta in a small bowl and add mushrooms to the pan; sauté 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute. Add mushrooms to the bowl with the pancetta. Place olive oil and butter in the skillet and sauté gnocchi for 3 minutes. Mix in pancetta and mushrooms, gruyere cheese, walnuts, and salt and stir until cheese is melted. Makes 4 servings.
Kerstin says
Fun giveaway! Here’s one I recently made and really enjoyed:
Flank Steak with Red Wine and Tamarind Sauce
Ingredients:
Marinade:
1 cup red wine (I used Cabernet Sauvignon)
1/3 cup olive oil
1/3 tablespoons tamarind sauce
1 teaspoon salt
1 1/2 pounds beef flank steak
Sauce:
1/2 cup red wine
1/4 cup tamarind sauce
1 tablespoon packed brown sugar
Directions:
To make the marinade, place red wine, olive oil, tamarind sauce, and salt in a small bowl and whisk until well combined. Place steak and marinade in large food-safe plastic bag and make sure marinade evenly coats steak. Close bag, removing as much air as possible, and marinate in refrigerator 6 hours or as long as overnight, turning once.
Heat oven broiler. Remove steak from marinade and place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 minutes to rest. Carve steak across the grain into long strips.
Meanwhile, make the sauce by placing red wine, tamarind sauce, and brown sugar in a small pot over medium heat. Simmer, stirring occasionally for 7 minutes or until thickened and reduced. Spoon sauce over cut steak. Makes 4 servings.
Erin says
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Erin says
I posted the link on facebook!
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I am a fan of american express on facebook
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i am a fan of good life eats on facebook
Erin says
Chicken Pasta Prima Vera (6 ingredients if parm cheese doesnt count :p )
Egg noodles
2 boneless skinless chicken breast cut into bite sized pieces
1/2 c chopped onion
2 carrots peeled into ribbons
2 cups chopped broccoli (fresh or frozen)
1 cup chicken broth or 1/2 cube chicken bouillon
Parmesan cheese
Salt and pepper.
Cook noodles according to directions, drain and set aside
in a large skillet saute onions until soft, add chicken, season with salt and peper and cook until no longer pink.
Add carrots, broccoli and chicken broth, cook until veggies are done about 5 – 10 min depending on how crunchy you like them.
Poor chicken veggies and and broth over noodles.
Top with a sprinkle of parmesan cheese. Great for summer or winter!
Amie says
Quick and easy Alfredo Sauce
Ingredients:
1/2 cup butter
1(8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
3 tbsp. dry parsley or 1/2 cup fresh
Pepper to taste
Directions:
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring it with a wire whisk until its smooth. Slowly add the milk while whisking to take out the lumps. Stir in the Parmesan cheese, pepper and parsley. When the sauce reaches the right consistency, remove from heat. If its too thick, thin it out with milk. Toss with cooked pasta.
Cassie says
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Cassie says
Here is a simple recipe for everyday cooking: http://www.bakeyourday.net/2011/04/slow-cooker-pulled-chicken-gates-style.html
MichelleH says
Crockpot Chicken and Beans
3 lbs boneless, skinless chicken breasts
1 bottle Sweet Baby Ray’s Sweet and Spicy BBQ sauce
1 can stewed tomatoes
1 can Rotel tomatoes
4 cups cooked beans (black, pinto, and/or kidney)
Adobo
Toss chicken into crockpot (frozen is fine). Sprinkle with Adobo to taste. Add BBQ sauce and tomatoes. Cook on high for 4 hours. Add beans. Turn crock to low and cook for another hour.
Simple, easy, delicious and you can keep everything on hand. I just use the chicken frozen, which cuts the prep time to just a few minutes. I serve with brown rice under the soupy bean mixture.
Melissa says
Meatloaf:
1 sleeve of crackers
1 onion
1 pkg of lipton onion soup mix
2 eggs
1 (4oz) can of tomato sauce
2 lb ground beef
Combine all ingredients, put in a 13×9 pan and bake at 350 for 45-60 min.
Lindsey@Kindred Spirit Mommy says
Ham, Spinach, and Cheese Pasta
1 cup Chopped Cooked Smoked Ham
8 oz Velveeta Cheese
2/3 cup Cheddar Cheese
1/2 cup Chopped Frozen Spinach
2 1/2 cups Pasta (elbow noodles, pasta swirls, etc)
3 tablespoons Fresh Salsa
Salt & Pepper to taste
1. Cook pasta according to instructions. Add the frozen chopped spinach to the water so it warms up while the pasta is cooking. Drain and return cooked pasta and spinach to saucepan.
2. Turn heat to low and add the Velveeta cheese, cheddar cheese, chopped ham, salt, pepper, and fresh salsa. Stir until the cheeses are melted.
Lindsey@Kindred Spirit Mommy says
Editing this to add a correction:
Ham, Spinach, and Cheese Pasta
1 cup Chopped Cooked Smoked Ham
8 oz Velveeta Cheese
Milk (up to 3/4 cup)
1/2 cup Chopped Frozen Spinach
2 1/2 cups Pasta (elbow noodles, pasta swirls, etc)
3 tablespoons Fresh Salsa
Salt & Pepper to taste
1. Cook pasta according to instructions. Add the frozen chopped spinach to the water so it warms up while the pasta is cooking. Drain and return cooked pasta and spinach to saucepan.
2. Turn heat to low and add the Velveeta cheese, chopped ham, salt, pepper, milk, and fresh salsa. Stir until the cheeses are melted.
Nibal says
Mujadara – Middle Eastern Lentils & Rice
FOR THE MUJADARA:
1 whole Medium Onion
1 cup Lentils
1 teaspoon Cumin
4 cups Water, Divided Use
1-½ cup Rice
_____
FOR THE TOMATO SALAD:
4 whole Tomatoes
3 Tablespoons Olive Oil
Salt and Pepper, to taste
Dice onion and place in a pot (make sure it’s a pot that has a cover) with the lentils, cumin and 2 cups water. Place over medium high heat and bring to a boil, then lower heat and simmer for 15-20 minutes until lentils are soft.
Once lentils are soft, add the rice to the pot. Add enough water to just cover rice and lentils and about 1/4″ more. Stir once and then don’t stir again. Bring back to boil, then reduce heat, cover pot and simmer on low until all water has evaporated. This takes about 10-15 minutes just depending on your heat source and pot. I usually check by using a fork to part the rice a little and look into the bottom of the pot to see if there’s any water left.
Once water has evaporated, turn off heat and leave the cover on – let it sit for 15 minutes (the longer the better) or until ready to serve.
Fluff with a fork before serving. Mujadara is traditionally served with Tomato Salad and Plain Yogurt.
Tomato Salad
3 medium tomatoes
3 tablespoons olive oil
salt and pepper
Dice tomatoes and toss in a bowl with olive oil and salt and pepper to taste.
Bon Appetit!
Michele says
I’m a fan of American Express on Facebook
Michele says
I’m a fan of GoodLifeEats on Facebook
Michele says
Creamy Tomato Soup
2-12 oz cans tomato juice
2-14 oz cans diced tomatoes
1-8 oz package cream cheese
1 tsp Italian seasoning
salt and pepper, to taste
Heat the tomato juice and cream cheese over medium heat, stirring to break up the cream cheese and help it melt. If you’re impatient like me, you can use an immersion blender to speed up the process once it’s started melting. Add diced tomatoes and seasoning. Let simmer for 20 minutes. Serve with crusty bread.
Michele says
Pasta with Carrots and Smoked Sausage
olive oil
1/4 onion, finely diced
2-3 carrots, peeled and shredded
1/2 teaspoon red pepper flakes
8 inch piece of smoked sausage, cut into strips
freshly ground black pepper
1/2 lb spaghetti, cooked as directed
Heat the oil in a large frying pan. Add the onion and cook until softened and slightly translucent. Add the red pepper flakes and cook for about 1 minute, just until fragrant, then add the carrots and sausage. Cook for about 10 minutes, stirring often, until the sausage is slightly browned and the carrots are softening. Add pepper to taste and toss with the cooked spaghetti. Serve at once.
Kendra says
Grilled Vegetables with Pita and Hummus
1. a round of pita bread per person
2. 1 cup of store-bought hummus
3. 1 large red onion cut into thick rings
4. 2 large zucchini thickly sliced
5. 1-2 sweet bell peppers cut into large pieces
6. 1 English cucumber thinly sliced
Also olive oil, salt, and pepper.
Simply season the vegetables with olive oil, salt, and pepper (except the cucumber). Grill until nicely charred and soft. Grill the pita bread as well to as much of a char as you like. Pile everything on a large platter with a bowl of hummus in the middle.
The mild bread, the smoky hummus, the warm and savory vegetables, and the fresh crunch of the cucumber… MAGIC.
Kendra says
Crazy Easy Roast Chicken
*amounts are varied… think a piece of chicken and a couple handfuls of vegetables per person
1. chicken pieces with skin and bone
2. red potatoes cut into large chunks
3. carrots cut into large chunks
4. onions cut into large chunks
Also, a few glugs of olive oil, a sprig or two of fresh rosemary chopped, and salt and pepper.
Toss the vegetables with some oil, salt, pepper, and half of the rosemary in a large baking dish (covered with foil if you hate dishes like the entire population). Season the chicken on both sides with salt and pepper, and put the pieces on top of the vegetables. Sprinkle the remaining rosemary on top, and bake for one hour at 375 degrees. Perfection every time.
Anna says
Parmesan Artichoke Pretzel Dip – my fave snack!
8 oz sour cream
1 can of artichoke hearts
1/8 cup parmesan cheese
1/4 cup blue cheese dressing
variety of pretzels
Drain the can of artichoke hearts and finely chop. Stir together the sour cream and blue cheese dressing. Add the artichoke hearts and parmesan cheese and mix well. Serve with pretzels!
Steph says
i like american express on FB last name woodson
Steph says
i like you on FB last name woodson
Steph says
http://twitter.com/#!/DesMoinesDealin/status/89469429322223616
Steph says
Lime chicken!
-2 limes, juiced
-4 cloves garlic
-2 tablespoons red pepper
-4 chicken breasts
Chop garlic and mix with lime juice and red pepper, marinate over night with chicken breasts. Grill to perfection and serve!
Steph says
favorite from iowa girl eats
BBQ Chicken Quesadillas
• 4 whole wheat tortillas
• 6 oz chicken, grilled
• 1 small vidalia onion
• 1 tablespoon olive oil
• 2 oz shredded, low-fat monterey jack cheese
• 1/4 cup barbeque sauce
Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.
To assemble quesadillas, add 1 ounce of cheddar cheese on the bottom. Top with 3 ounces of chicken, a drizzle of barbeque sauce, caramelized onions, and another ounce of cheese on top.
Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.
Mrs. Puma says
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Mrs. Puma says
I stumbled this post.
Mrs. Puma says
Recipe #2:
Southwestern Pasta Bake
http://www.pumalifeblog.com/2010/12/southwestern-pasta-bake.html
Ingredients:
1 cup Chicken, cooked and cubed
1/4 – 1/2 box of Pasta, cooked (something bigger like bowtie, penne or rotini works well)
1 cup Shredded Cheese (Mexican blend, Monty Jack, Cheddar – your choice)
1/2 cup Sour Cream
1/2 cup Frozen Corn
3 Tbsp. Salsa
Thoroughly mix everything but 1/4 cup of cheese. Spread into a square baking dish and top with remaining cheese. Bake at 350 degrees for 14 minutes, or until bubbly and cheese is fully melted. Makes 2 servings or 4 small servings.
Mrs. Puma says
I know this is an egg dish, but I’ve only ever made it for dinner in our home!
Bacon Broccoli Cheddar Quiche
http://www.pumalifeblog.com/2011/03/bacon-broccoli-cheddar-quiche.html
Ingredients:
6 large eggs
1 1/2 cups heavy whipping cream
1 box of chopped frozen broccoli, thawed
4-6 slices of bacon (I use thick cut bacon)
1 1/2 cups shredded cheddar cheese
1 9-inch refrigerated pie crust, unbaked
salt & pepper to taste (about a tsp of each)
Spread the pie crust into a 9 inch round pie dish. Cook the bacon and crumble it. Layer the thawed broccoli, crumbled bacon and shredded cheese into the bottom of the pie dish. Mix the eggs, cream, salt and pepper together. Beat or whisk until frothy. Pour mixture over ingredients in the pie dish. Bake at 375 for about 45 minutes, or until set and slightly browned.
Megan says
I am a fan of Good Life Eats on Facebook
Megan says
And here is one with only 4 ingredients – but so great and quick (tres gourmet!) – Dijon Ham & Asparagus Roll Ups http://thefreshfridge.com/2011/01/dijon-ham-asparagus-roll-ups/
Megan says
Here is one of my favorite 6 ingredient recipes: Open Faced Mini Reubens with Hot Dip Spread – http://thefreshfridge.com/2011/03/hot-dip-mini-reubens/
Sarah @ pão e queijo says
I am also a fan of Good Life Eats on Facebook!
Sarah @ pão e queijo says
I am a fan of American Express on Facebook.
Sarah @ pão e queijo says
Recipe 2:
Cheesy vegetarian Enchiladas:
1 tsp (or more as needed) canola oil
2 cups diced zucchini
10-oz chopped mushrooms
15-oz can black beans, rinsed and drained
3 cups enchilada sauce, divided
8 (8-inch) flour tortillas (may use whole wheat)
2 cups (8 oz) cheddar cheese, divided
In a medium saucepan over medium heat, cook the chopped zucchini and mushrooms for about 5 minutes, or until slightly softened in the oil. Add the beans and let warm through, then turn off the heat.
Spread 1 cup of the enchilada sauce in the bottom of a 13 x 9-inch baking dish. Spoon between ⅓ and ½ cup of the vegetable mixture down the middle of a tortilla. Sprinkle with about 2 TBSP cheese and roll up. Place seam-side down in the baking dish. Repeat procedure with remaining tortillas, vegetables, and cheese. Spread the remaining 2 cups of enchilada sauce evenly over the rolled up enchiladas.
Cover with foil and bake in preheated oven for 30 minutes. Uncover and top with remaining 1 cup of cheese. Bake, uncovered, for 10 minutes more or until the cheese has melted.
Sarah @ pão e queijo says
Recipe 1:
Summery pasta salad:
16 oz short pasta, cooked until al dente and cooled
1 medium tomato, chopped
1 handful fresh basil, chopped
15 oz can water-packed artichoke hearts, drained and chopped
Your favorite balsamic dressing and/ or pesto
Cook and cool the pasta according to package instructions. Combine all the ingredients in the pasta bowl and chill in the refrigerator until ready to serve. Super easy!
sara says
Maybe I’m unusual in this, but I love making sandwiches for dinner, especially when it’s a hot day out and I don’t want to turn on the oven. Here’s one of my favorites:
toasted Italian bread
grainy mustard
Jarlsberg cheese
homemade cucumber pickles
homemade onion pickles
So good! 🙂
Carolyn says
Honey Soy Porkchops
up to 1 c honey
1/2 to 1 C soy suace
minced garlic to taste
pork chops
marinate overnight and then grill till done
Danielle says
Easy Gazpacho
2 (14.5oz) cans diced tomatoes with basil & oregano
1 large cucumber, seeded
2 T. red wine vinegar
1 T. olive oil
dash salt & pepper
Puree all ingredients in a blender and chill before serving.
Taylor says
I am a fan of GLE on FB!
Taylor says
Pan Seared Salmon with Yogurt Dill Sauce
4 (6 oz) skinless salmon filets
seasoning salt (I used Lawry’s)
2 tbsp olive oil
1 cup plain yogurt (I used Greek)
2 tbsp mayo (optional)
1-2 tbsp fresh chopped dill
1/2 tsp Creole seasoning
Directions:
In small bowl combine yogurt, mayo, dill, and Creole seasoning. Mix well. Set aside.
Season both sides of salmon with seasoning salt to preference. In large skillet, heat olive oil over medium-high heat. Place salmon in skillet and cook for 4 minutes. Flip over and cook 5-7 more minutes, or until golden brown. Salmon is done when it flakes with fork.
Top with yogurt dill sauce. Enjoy!
Emilie A. says
I shared a link to the Give-away on my Facebook Wall.
Emilie A. says
I became a fan of American Express onm Facebook!
Emilie A. says
I became a fan of GLE on Facebook!
Emilie A. says
I followed both AX and GLE on Twitter and Tweeted!
Emilie A. says
We got this recipe from a friend. It seems crazy, but it makes the BEST meatloaf!
SUPER SIMPLE MEATLOAF
1&1/2 lb. ground beeF
1 egg
1 tsp. minced garlic
1/2 c. chopped onion
1 can manwich
1 box stove top stuffing
– Place stove top stuffing in gallon sized ziplock bag. Seal bag and use a rolling pin to crush.
– Combine all ingredients (including seasoning packet from stuffing) in a large bowl.
– Bake at 350* for 40-55 minutes or until internal temperature is 155*
Freezing Instructions
– Place raw meatloaf mixture in disposable aluminum loaf pan.
– Cover with foil and freeze.
– Thaw in refrigerator for 24 hours before baking.
– Bake as directed.
Emilie A. says
This is a great last minute dinner that my family loves!
EASY BEEF STROGANOFF
1 lb egg noodles
1 lb ground beef
1/2 c. finely chopped onions
1 package brown gravy mix
8 oz pkg sliced mushrooms
1/2 c sour cream
– Sautee ground beef until brown. Set aside.
– Suatee mushrooms and onions in oil until soft.
– Mix gravy powder with cold water and add to pan. Bring to boil and allow to thicken. Add cooked beef.
-Add sour cream and mix to combine.
– Serve over cooked egg noodles.
Amy @ A Little Nosh says
I’m your fan on FB.
Amy @ A Little Nosh says
Easy pesto: http://www.alittlenosh.net/2011/07/chicken-pesto-pasta.html
Kayle says
I am a fan of GoodLife Eats on Facebook.
Kayle says
My grandma and mom taught me this recipe, it was one of the first things I actually knew how to cook!
LINGUINE CON AGLIO E OLIO D’OLIVA
Ingredients:
Linguine (from a box, homemade, whatever your preference)
olive oil
2 large-ish cloves of garlic
Preparation:
-Prepare linguine according to box instructions, or however you normally would.
-While the linguine is cooking, heat olive oil (guestimate about how much you feel you would want/need for the amount of pasta) with garlic cloves (whole or cut into slivers as I like to) in a small saucepan on low heat. If the oil starts to bubble and the garlic starts to sizzle either lower heat or take it off it completely. Do this for about the amount of time the linguine needs-around 7 minutes or so. Then take the garlic pieces out of oil and throw them away.
-Drain pasta and put back into pot or into dish.
-Pour oil over pasta gradually, mixing it to ensure it is evenly covered.
-Plate the linguine and top with Romano cheese.
(This linguine is also really delicious with chicken mixed in)
Classic, simple, and deceptively fantastic!
Amy B says
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Amy B says
Baked French Toast
1 loaf good quality French bread
3 eggs
1/2 cup milk
1 tsp cinnamon
Crushed corn flakes
1 stick butter, melted.
Mix up to egg, milk and cinnamon. Dip the bread in the egg mixture, then in the crushed cornflakes. Place on a greased pan. Bake in a 425 degree oven for about 30 minutes or until crisp. (Baking time will vary depending on how long you let the bread sit in the egg mixture)
At about 20 minutes into baking, drizzle the french toast with melted butter.
Top with syrup, whipped cream, jam or whatever suits your tastes!
Amy B says
My favorite is Chipotle Bean Burritos
1 can black beans
1 can kidney beans
1 Chipotle in adobo
1 cup chicken broth
1 tsp cumin
1 tsp fresh minced garlic
salt and pepper to taste
1 Tbs oil
Tortillas
Cheddar cheese, optional
Sour cream, optional
Cayenne pepper, optional
Cook all the spices in the oil, add the drained beans and the chicken broth, simmer for 10 minutes. Use a fork to mash up some of the beans.
Fill tortillas and top with cheese, sour cream, and cayenne pepper if you want!
Liz @ Blog is the New Black says
One of my all time fav combos!
I follow you on FB! 🙂
Allison C says
I posted about this giveaway on FB
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I like you on FB
Allison C says
Black bean, roasted zucchini, and cream cheese Empandas
I package puff pastry, thawed
Flour for dusting
1 zucchini, diced and roasted
1 – 15oz can black beans, rinsed and drained well
4 oz cream cheese, room temperature
1 egg, beaten
salt and pepper to season
Preheat oven to 350. Line pan with parchment or spray with cooking spray.
In large bowl combine zucchini, approx 1/2 can black beans (reserve rest for another recipe), and room temp cream cheese. Season with salt and pepper and other favorite seasoning (cumin, etc) if so desired.
Using a floured surface and rolling pin, roll out puff pasty until around 1/4″ thick. Using a 5″ biscuit cutter or a glass similar size make circles. Fill each circle with 1 tablespoon of filling (do not overfill!). Brush edges of circle with egg and fold over in half. Using a fork crimp edges.
Move to baking sheet and brush with remaining egg wash. Bake for 25-30 minutes until golden brown. Serve immediately.
Teresa L says
Southwestern Refried Beans and Rice
2 cans of pinto beans, rinsed and drained
1 to 2 cloves of garlic (we use two because we love garlic)
2 Tbsp – 1/4 cup of vegetable (chicken) broth (this will vary based on what consistency you like)
1/4 tsp. black pepper
2 Tbsp of taco seasoning mix or homemade taco seasoning (I prefer homemade taco seasoning)
4 Tbsp salsa
1 Tbsp fresh cilantro (coriander)
Salt to taste
Chop cilantro, set aside. Mince garlic, set aside. Heat a nonstick skillet sprayed with cooking spray over medium heat. Saute garlic until soft about 30-60 seconds. Add the beans, vegetable broth, spices, and salsa. Raise heat to medium-high and cook, covered, for 3-4 minutes, stirring constantly. Place the cooked bean mixture into the food processor and pulse until you reach the consistency you desire. You may also mash beans with a fork or potato masher until smooth. Add salt to taste. I serve these with cooked brown or white rice, fresh tomatoes slices sprinkled with oregano.
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Teresa L says
Penne Pesto with Baby Spinach
1/2 teaspoon minced garlic (about 1 clove)
1/2 cup homemade pesto sauce or store-bought
2 Tbsp olive oil
2 Tbsp capers, drained
1 package (16 ounces) penne noodles
12-18 ounces prewashed baby spinach
salt and pepper to taste
shredded parmesan cheese to taste
In a large stockpot, boil the water for the pasta. Meanwhile, in a large serving bowl, combine the garlic, pesto, olive oil, and capers. Add the pasta to the boiling waer and cook it according to the package directions until it is about 1 minute short of being done. Add the spinach to the water for the last min. of cooking.
Drain the pasta and spinach immediately, add it to the bowl, and toss it with the pesto mixture. Season it with salt and pepper and top it with parmesan cheese.
Kate says
Farro and Radish Salad
1/2 c Farro
5 Radishes, sliced
1/4 c Balsamic Vinegar
1 T Honey
1/2 c celery, diced
1/4 c Feta or Goat cheese
Salt and Pepper
Cook the Farro until done (about 45 minutes)
In a skillet, braise the radishes in the vinegar and honey for about 10 minutes.
Combine everything and let flavors come together in the fridge.
Lindsay @ The Lean Green Bean says
Roasted Sweet Potato & Black Bean Tacos
1 large sweet potato, diced (tossed in olive oil and seasoned with curry powder to taste)
1 cup black beans
1/4 c onion, diced
1 medium tomato, diced
whole wheat tortillas
low fat mexican cheese
Roast the sweet potato at 425 degrees for 30 minutes, stirring occasionally.
Saute onion for about 5 minutes and add the black beans until heated through.
Stir in the sweet potato
Spoon into tortillas and top with tomatoes and cheese!
Amanda Joy says
Pork Chop Supreme
4 Pork Chops
4 Lg White Onion Slices
4 T Lemon Juice
4 T Ketchup
4 T Brown Sugar
Turn oven on to 350 degrees. Lightly Spray a 9 x13 glass dish. Place the pork chops into the dish and put an onion slice on top of each one. Now place 1 Tablespoon of the other ingredients on top of each cutlet. Cover the dish with tin foil and bake for 30 minutes. Remove tinfoil and use a turkey baster to place juices back on top of the pork chops. Leave the tinfoil off and bake for another 20 minutes; basting approx. every 7 minutes. Just make sure the meat reaches an internal heat of 165 degrees. Enjoy!
Amanda Joy says
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Amanda Joy says
Portobello Mushroom & Asparagus Pasta Salad
1 1/2 packages Portobello Mushrooms, diced
1 bundle Asparagus broken at tender point, then sliced
1 box Mini Bowtie Pasta
2 large cloves Garlic, minced
3 Tablespoons Butter, cubed
2 1/2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste
1- After slicing, dicing, and mincing the appropriate ingredients, place the cubed butter in a skillet.
2. Melt butter on medium heat then add minced garlic.
3. After sauteing the garlic, add the diced mushrooms, and keep stirring until they are tender and dark.
4. While mushrooms saute, bring water to a boil and cook the pasta.
5. When pasta has around three minutes left to cook, add the sliced asparagus to the pot.
6. Once both the pasta and the asparagus are tender, strain the water out and place in a mixing bowl.
7. Add the mushrooms to the bowl and stir together with the olive oil.
8. Add salt and pepper to taste
9. Eat it up, as this is a fairly healthy pasta salad:)
Possible Add-Ins~ grated Parmasean Cheese, cubed Fresh Mozzerella, diced Cherry Tomatoes
Jill H says
Regina’s Famous Pasta
3oz grilled chicken
2oz whole wheat penne
2 hard boiled eggs, chopped
1/2 cup of celery
2 Tablespoons Onion
2 Tablespoons Mayo
1 teaspoon tarragon
Salt, Pepper to taste
Mix all ingredients together and refrigerate. A quick, easy and tasty way to use up some leftovers in the fridge!
Jill H says
Repeat to fix a mistake:
Regina’s Famous Pasta
3oz grilled chicken, chopped into bite-sized pieces
2oz whole wheat penne
2 hard boiled eggs, chopped
1/2 cup of celery
2 Tablespoons Onion
2 Tablespoons Mayo
1 teaspoon tarragon
Salt, Pepper to taste
Mix all ingredients together and refrigerate. A quick, easy and tasty way to use up some leftovers in the fridge!
Whitney says
Easy Chicken Skillet Dinner
Chicken Breast
1 Can of Black Beans, Rinsed and Drained
2-3 Cloves Garlic, I prefer to roast it first but raw will work too
Onion, chopped
Bell Peppers, chopped
1 Packet Taco Seasoning
Chicken Broth or Stock
Slice uncooked chicken into thin strips, then into small pieces. Place in large skillet, and cook through. As chicken is cooking, use a utensil to chop or shred the chicken even further. (I have a great wooden utensil that has a thin end to it, that is perfect for this.) Once the chicken is cooked through, add the beans, garlic, peppers, onions, taco seasonings, and 1 Cup (or so) of Chicken broth or stock. If you don’t have that, water wil do well also. Stir all to mix the seasoning well, and let simmer until fully incorporated.
Lauren Buzzelli says
Ziti with Spinach, Sausage and Sun Dried Tomato Pesto
olive oil
salt
pepper
1-2 cloves of garlic, minced
1 lb. of ziti or rigatoni
1 bag of spinach
1 lb. sweet Italian sausage, casings removed
1 jar of sun-dried tomato pesto
1 package crumbled feta
Heat medium pan with olive oil and garlic. Sauteed spinach until wilted. Set aside.
Heat another frying pan on medium high. Cook sausage (crumbled) until brown. Side aside.
Cook pasta according to directions. Drain. Mix spinach, sausage and sun-dried tomato pesto with pasta. Top with feta. Serve hot or chill overnight. Serves 4.
*Spinach can be replaced with yellow/red peppers or eggplant!
Jennifer Sikora says
I stumbled the post on StumbleUpon
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I shared a link on my Facebook wall about the giveaway
http://www.facebook.com/home.php#!/Jenniferlsikora
Jennifer Sikora says
I am a fan of AmeriCAN Express on Facebook
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I am a fan of Good Life Eats on Facebook
Jennifer Sikora says
I am following Good Life Eats and American Express on Twitter and I also retweeted the tweet.
@jennifer_sikora
Jennifer Sikora says
Honey Chicken
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 teaspoon dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
1/4 cup vegetable oil
1/2 teaspoon chopped garlic
Sprinkle the chicken with salt, pepper, and basil. Put chicken in a 13X9 baking dish that has been sprayed with non stick cooking spray.
Mix remaining ingredients together and pour over chicken. Bake in a 400 degree oven for 45 minutes. If you want you can also grill these.
Jennifer Sikora says
Parmesean Crusted Chicken
8 boneless skinless chicken breasts
1 cup of creamy ranch dressing
1 cup of parmesean cheese
1 cup of shredded provolone cheese
1 teaspoon of minced garlic
Panko bread crumbs
salt and pepper to taste
Cook your chicken to your preference (grilled or baked–I baked mine). While the chicken is baking, mix together ranch, parmesean cheese, garlic, and 1/4 cup of provolone cheese, and then set this mixture aside. Also at this time toast your bread crumbs and then set them aside.
After the chicken is done cooking, remove it from the oven and turn your broiler on. Take your creamy cheese mixture and put it on each piece of chicken. Put it on as thick as you like. Sprinkle on each piece of chicken the remaining provolone cheese. Top that with the toasted bread crumbs.
Place chicken under the broiler until the cheese is melted and browned a little on top.