"Make a NEW Recipe" Night
At the home of: Angela Rivers
Tomato and Olive Penne
From the kitchen of: Angela Rivers
(Recipe found in the Everyday Food - Great Food Fast Cookbook)
Ingredients:
1/2 tsp salt
1/4 tsp pepper
1 lb penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
2/3 lb cherry tomatoes (2 cups), halved or quartered
1 tsp dried oregano
1/4 tsp crushed red pepper (optional)
1/4 cup Kalamata olives, pitted & sliced *** would use black olives instead ***
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving
- In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain.
- Meanwhile, in a large skillet, heat oil over med heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low and cook, stirring, until tomato juices run, about 3 min.
- Add the remaining items to the skillet and toss to combine.
Stuffed Spinach Wontons
From the kitchen of: Shana Hart
(Recipe found on the package of the Azumaya Square Wraps)
1 Tbsp oil
1 small clove garlic, minced
2 carrots finely chopped
1 med onion, minced
2 cups chopped fresh spinach
3 Tbsp sesame seeds
1 egg
1/2 cup breadcrumbs
1/2 Tbsp fresh ground ginger
3 Tbsp soy sauce
1 Tbsp sherry (optional)
1 package square wraps
Oil for frying
Saute 1st 6 ingredients on medium heat for 5 minutes. Combine the rest of the ingredients up to sherry in a bowl and stir. Combine both mixes in the bow and stir. Wet the squares. Add a little over a teaspoon of filling and fold as preferred. Fry in 1/4" of oil. Flip when you can see brown on the bottom edges. Enjoy!
It's Ready Already Alfredo
From the kitchen of: Becky Maher
(Recipe found in the Magic Bullet recipe book)
1/4 cup heavy cream
2 Tbsp butter
1-2 cloves garlic
1/2 cup Parmesan cheese
3 springs fresh parsley
salt/pepper to taste
Can use Magic Bullet, a blender, or cook over the stove. Soften butter and blend all ingredients until smooth. Heat in microwave 1-2 minutes. Serve over warm pasta. Delicious!
Cajun Shrimp & Rice
From the kitchen of: Becky McKenna
(Recipe found in Fitness Magazine)
28 oz can diced tomatoes
14 oz can chicken broth
1/4 cup water
1 box Uncle Bens Wild Rice & seasoning packet
1 lb shrimp
1 cup diced green pepper
1 cup chopped onion
2 garlic cloves, minced
1/2 tsp cajun seasoning
Add everything but shrimp to Crock Pot. Can cook on low for 5-6 hours or high for 3-3.5 hours. Add shrimp and cook for another 15 minutes. Enjoy!
