Alex making Linguine in Fresh Tomato Sauce with Garlic Basil Toast

Linguine in Fresh Tomato Sauce with Garlic-Basil Toast

Ingredients

• 10 oz. dried linguini
• 3 Tbsp. olive oil
• 6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
• 2 English muffins, split
• 3/4 cup fresh basil, chopped
• 1 pint small tomatoes, halved
• 1/2 cup chicken broth or pasta water
• 1 tsp. sugar
• 1/2 cup halved, pitted kalamata olives (optional)
• Grated Parmesan cheese; fresh basil (optional)

Directions

1. Heat broiler. Cook pasta according to package directions. Drain, set aside.

2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.

3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.

4. Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.

Nutrition Facts

• Calories 450,
• Total Fat (g) 12,
• Saturated Fat (g) 2,
• Monounsaturated Fat (g) 8,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 1,
• Sodium (mg) 403,
• Carbohydrate (g) 72,
• Total Sugar (g) 7,
• Fiber (g) 3,
• Protein (g) 12,
• Vitamin C (DV%) 24,
• Calcium (DV%) 5,
• Iron (DV%) 20,
• Percent Daily Values are based on a 2,000 calorie diet

Jen's Chicken Salad

Easy Lemon Ice.
This was in my free Kraft magazine that I get. It looked cool but wasn't all that spectacular. Easy though!
1 package of Jello Lemon (3 oz)
1 cup cold seltzer
zest and juice from one lemon
Cool Whip whipped topping in a can
6 fresh strawberries

Add 1 cup boiling water to gelatin mix in bowl. Stir for 2 minutes until completely dissolved. Stir in seltzer, zest and juice.
Pour into 9 inch square pan and cover.
Freeze for 3 hours or until firm. Remove from freezer. Let stand at room temperature for 10 minutes.
Use spoon or fork to scrape gelatin mix into small pieces. Spoon into dessert dishes. Top with 1 Tbsp Cool Whip and one berry.
Serve immediately.

Shrimp Boil (with Greg's help)

I can't tell you how many times I had to replay the blackberry voice messages from Greg to help myself through this -not a complicated recipe - just wanted to make sure I got it right.

Important numbers = 3 and 15
Get your water with onion, potatoes and crab/shrimp boil to a rolling boil.
Add your shrimp.
Return to a rolling boil and leave for THREE MINUTES.
Then take off heat (add ice cubes if you want) and let it sit for FIFTEEN MINUTES.

EAT.

We also added polish sausage to the pot. We laid the newspaper out and everything on the table to make it as authentic as possible.

Homemade Cocktail Sauce

I don't have horseradish on hand but even without it, we did ok

You can make your own homemade cocktail sauce. Here is how..


2 tablespoons ketchup
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon horseradish
3-4 drops of tabasco sauce
1/4 teaspoon worcestershire sauce


Combine all the ingredients. If you want a little bit hotter, add more tabasco sauce..

Paula Deen's White Bean Chili

This was almost a hit. Bret and Jasmine both liked it. Alex said it wasn't a "re-do".

The recipe called for collard greens but I used spinach instead. Another difference is that in the FoodTV magazine, it calls for cans of navy beans but on the website, it mentions a bag. I think the bag would work better to give it more of a thick consistency.

• Cook Time

  1 hr 45 min

• Level

  Easy

• Yield

  10 to 15 servings

Close

Times:

Prep

20 min

Inactive Prep

2 hr 0 min

Cook

1 hr 45 min

Total:

4 hr 5 min

Recipe Tools:

• Print Recipe
• Get Card
• Save Recipe

x

Select a Card Size

• CARD3x5 card
• CARD4x6 card

x

Add To My Recipe Box

Add To Select Folder: All My Recipes

Or Create New Folder

Please limit to 20 characters

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

or Create your Recipe Box

Ingredients

• 1 pound dried navy beans
• 5 cups chicken stock
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Pinch red pepper flakes
• 1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.