Homemade Pasta

 

Ingredients

• 2 cups all-purpose flour, spooned & leveled
• 3 large eggs
• ½ teaspoon sea salt
• ½ tablespoon extra-virgin olive oil

Instructions

• Place the flour in a stand mixer. Add the eggs, olive oil, and salt. 
• Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. You will need to scrape down the sides occasionally. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
• Dust a large pastry mat with flour.
• Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on the widest setting.
• Set the dough piece onto a countertop or work surface. 
• Run the dough through the pasta roller three times on the next smaller level, keep changing the level until your desired thickness.
• Lay half of the pasta sheet onto the floured pastry mat and sprinkle with flour. Every side should be floured so that your final pasta noodles won't stick together.
• Repeat with remaining dough.
• Run the pasta sheets through the Pasta Cutter Attachment. Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Source: Love and Lemons

Chicken Pot Pie

Ingredients: 

1 medium russet potato, peeled and cubed

1 cup sliced carrots

1 cup frozen peas

½ cup corn

2 chicken breasts, cooked and cubed (about 2 cups)

2 (9-inch) pie crusts, unbaked

2 tablespoons unsalted butter

½ cup all-purpose flour

1 1/2 teaspoons garlic salt

¼ teaspoon pepper

2 cups chicken broth

⅔ cup milk

1 egg

Instructions: 

Preheat the oven to 375°F.

Place potatoes, carrots, peas, and corn in a large pot and cover with water. Bring to a boil for 25 minutes. Remove from the heat, drain the water, and set aside.

Place bottom crust in a 9-inch pie plate and bake for 5 minutes.

While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes.

Remove bottom crust from the oven and add chicken and veggies to the crust. Pour the broth mixture over the chicken and veggies.

Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.

Create an egg wash by whisking egg with a little water. Brushing egg wash on top the pie crust.

Bake for 40–45 minutes, or until the top is golden brown.

Let rest for 10–15 minutes before cutting and serving.

Source: Liluna

Fresh Basil Pesto

Ingredients

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

• 1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts (can sub chopped walnuts)

• 3 cloves garlic, minced (about 1 tablespoon)

• 1/4 teaspoon salt, or more to taste

• 1/8 teaspoon freshly ground black pepper, or more to taste

1. 
   
2. Directions:
3. Pulse the basil and pine nuts:

   Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

   

   
   

   

   
   
4. Add the garlic and cheese:

   Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

   

   
   

   

   
   
5. Slowly pour in the olive oil:

   While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

   

   
   

   

   
   
6. Season the pesto sauce:

   Add salt and freshly ground black pepper to taste.

   Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

 

Source: Simply Recipes

Chicken Sausage Pasta

Ingredients

8 oz bow tie pasta 1 ½ cups

2 tablespoons olive oil

12 oz package Italian style chicken sausage sliced into rounds

2 teaspoons minced garlic

1 1/2-2 14.5 oz cans Italian stewed tomatoes drained and blended

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon ground red pepper flakes (optional)

1 1/2 cups heavy whipping cream

1 cup shredded parmesan cheese divided

Instructions

 

Cook pasta according to package directions.

Heat a large skillet to medium heat and add olive oil. Once warm, add sliced chicken sausage and garlic and cook for 2-3 minutes. Remove from heat and set aside on a plate.

Add the blended tomatoes, salt, basil, and pepper flakes to the large skillet and cook over medium heat for 2-3 minutes.

Stir in the cream and ½ cup shredded Parmesan cheese. Bring to a boil over medium heat.

Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.

Drain the pasta and toss them into the cream mixture. Mix in sliced chicken sausage or top pasta with sausage and serve warm.

Garnish with the remaining ½ cup of parmesan cheese.

Chicken Quesadilla

 

Ingredients

1 cup mayonaise

1/2 tsp taco seasoning

1/4 tsp garlic salt (with parsley flakes)

2 tsp hot sauce

6 tortillas

2 cups mexican cheese

2 cups shredded chicken seasoned

Instructions

Whisk together mayo, taco seasoning, garlic salt, and hot sauce. 

Spread mixture on one side of tortilla. Sprinkle desired amount of shredded chicken on top, then cheese. Add sauce to a second tortilla and place on top.

Source: Liluna

Sloppy Joes

Ingredients

1 1/2 pounds ground round

3/4 cup onion, diced

3/4 cup green bell pepper, diced

2 cloves minced garlic

1 teaspoon seasoned salt

1 8 ounce can tomato sauce

1/2 cup ketchup

1/2 cup barbecue sauce

2 teaspoons apple cider vinegar

2 teaspoons dijon mustard

2 tablespoons brown sugar

2 tablespoons chili sauce

1/4 cup beef broth or water

8 Buns

Instructions

 

Place ground beef, onions, pepper, garlic, and seasoned salt in a large pot over medium-high heat. Cook and break up meat until it is browned. Drain off the fat and add the remaining ingredients.

Bring to a simmer, turn to low, cover, and cook for 20 minutes or until meat is tender and the sauce has thickened. Serve on buns.

Source: Liluna