Tag Archives: garlic

Prosciutto and Asparagus Alfredo Pasta

29 Apr

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This dish made me feel like I was in Rome again! Oh how I wish I was, especially with all of the exciting events happening there this past weekend. But alas, I’m at home nesting like crazy and waiting for our baby to arrive any day now (can’t wait!) so I’ll take a little taste of Italy however I can manage. Also, due to the midwife’s orders, I’m supposed to currently limit my carb intake to one serving a day, so have to make it good!

This is a filling but not super heavy dish that’s perfect for spring. I’ve been on an asparagus kick lately and thought it would be a good match with the prosciutto. I’m not a big fan of salty foods, but the slight saltiness of the prosciutto paired beautifully with the creamy richness of the alfredo sauce. Of course you can make your own sauce, but this time around I decided to use a jar of store bought sauce to save some time and energy.

Enjoy!

Prosciutto and Asparagus Alfredo Pasta

Ingredients:
3 oz sliced prosciutto, roughly chopped
1 lb fresh asparagus, ends trimmed off, cut into 1 inch pieces
2 cloves garlic, minced
1 lb pasta (I used whole wheat rotini)
2 cups alfredo sauce (I used a 15 oz jar of store bought)
Salt
Black pepper
Grated parmesan

Yield: 6-8 servings

Directions:
Heat some olive oil in a large frying pan and add the asparagus. Cook for about 7 minutes or until tender. Add the garlic and prosciutto and cook for another 2 minutes or so, stirring occasionally. Set aside.

Cook the pasta according to the package. Drain and return the pasta to the pan you cooked it in. Add the alfredo sauce and the asparagus/prosciutto mixture and stir everything together until fully incorporated. Season with a little salt and pepper before serving and sprinkle some grated parmesan on top for garnish. Eat while hot and enjoy!

Source: Adapted from Tide and Thyme

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Garlic Bread Pizza Crust

10 Apr

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I’m certain I’ve said it before, but Friday pizza night is a huge staple in our home. Our family did it growing up, I’ve continued it in my marriage, and now I can’t wait to share the tradition with our little one who will be here in THREE WEEKS! Pardon me while this blows my mind…still can’t believe we’ll be meeting our baby so soon!

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I’ve used the same homemade pizza crust recipe for the past 3+ years and have been totally happy with it, so you know it’d take an awesome new recipe to make me change my ways. I saw this recipe for garlic bread pizza crust and my eyes were sold by the delicious photos alone. It’s a pretty straightforward recipe, but is smothered in extra butter, garlic, and parmesan at the end. Ya know, if that’s your thing. I followed the full garlic extreme recipe the first time I made it and was in heaven, and then tried it again without the extra additions. (photo at the top is the toned down version, photo below is the full blown garlic bread type) The simple version was of course a bit healthier but still full of flavor and has a perfect texture. And as you can see below, the full recipe has the extra buttery, cheesy, garlic blasted goodness around the edges which is decadent and a nice indulgence once in a while. The recipe is meant to make one pizza – we don’t like crazy thick crust so I actually divide it in two get double the pizza out of one batch of dough. And as you can see, it’s still not super thin!

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In fact, this two for one has been a big time saver! On one of my days off, when I have the time to make a full batch of dough, I’ll divide it in two and then freeze them for the next two Fridays. SO easy! To do this, after letting the dough rise for the 1 1/2 hours, take two plastic zipper bags (quart size works for me) and spray the inside of the bag with olive oil or non-stick spray. Divide the dough into two, put one half into each bag, and pop them in the freezer. Then, just put the dough into the fridge for about a day before you’re going to use (I transfer mine on Thursday nights) to defrost. Then while you’re prepping your pizza ingredients on the day of, take the defrosted dough out of the fridge to come to room temp, roll, top, bake, and enjoy!

Garlic Bread Pizza Crust

Ingredients:
1 1/8 cups warm water (100-105 degrees)
3 tsp active dry yeast
1 1/2 Tbso honey
1 1/2 Tbsp olive oil
3 cups all-purpose flour
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
Whatever pizza sauce and toppings you want!

Optional – for extra garlic bread flavor:
5 Tbsp unsalted butter
2 garlic cloves, pressed or very finely minced
2 Tbsp parmesan cheese

Yield: 2 pizza crusts

Directions:
In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder, and dried basil, stirring with a spoon or mixing with a dough hook until the dough comes together but it still sticky. Work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it with the dough hook or using your hands on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover bowl with a towel and place in a warm place to rise for about 1 1/2 hours.

Preheat oven to 375 degrees F.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape on a pizza/baking pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. Let the pizza set for a minute, then slice and serve!

If going all out with the garlic bread flavors:
While the dough is rising again, melt 3 Tbsp of butter. Mix it with the garlic and 1 Tbsp of parmesan cheese. Before adding your pizza toppings, using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! While the pizza is baking, melt remaining butter and combine with the last Tbsp of parmesan. Remove the pizza from the oven and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over the top and serve!

Source: How Sweet Eats

Creamy Italian Tomato Soup

13 Jan

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I’ve had a hankering for a new soup lately and found this yummy recipe that totally fit the bill. The base is a simple creamy tomato soup but then some Italian twists are thrown in. The cheese tortellini makes this soup extra hearty and filling and the sun dried tomatoes add some great color and flavor. The addition of Italian sausage really beefs the whole thing up but is optional – I used a mild sausage, but a spicy or sweet sausage would be delicious too!

Sprinkle on a little parmesan when you serve and this will keep you extra warm and full on a cold winter day!

Creamy Italian Tomato Soup

Ingredients:
2 large cloves of garlic, minced
2 Tbsp olive oil
2 cans of condensed tomato soup (10 3/4 oz cans)
1/4 cup sun dried tomatoes, chopped
2 cups half-and-half
2 cups chicken stock
1 tsp onion powder
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground mild Italian sausage
9 oz package of frozen or fresh cheese tortellini
Shredded parmesan, for garnish

Yield: 4-6 servings

Directions:
Heat a large stock pot over medium heat and sauté the garlic in olive oil until golden brown. Add the tomato soup, sun dried tomatoes, half and half, chicken stock, and spices. Bring to a simmer.

Meanwhile, cook the Italian sausage, drain the grease, and add the sausage to the soup.

Once simmering, add the tortellini to the soup and cook then according to the package directions. (or you can cook them separately and add them when done) When tortellini is cooked, ladle the soup into bowls and sprinkle a little parmesan on top. Enjoy!

Source: Adapted from Mrs. Schwartz Kitchen

Ham and Lentil Soup

8 Dec

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I’ve been iced in for a few days and have been loving this extra hibernation time! And lucky for me, I’d planned tasty soups and comfort foods (accidentally) for these freezing winter days. One recipe was this delicious ham and lentil soup. It’s hearty and full of healthy ingredients that will keep you full and warm. I couldn’t figure out what this soup reminded me of, but when eating some leftovers yesterday, I realized they taste A LOT like my mom’s famous New Years black eyed peas. Yum!

I hope that all of you are safe and warm wherever you are. Luckily it’s finally just above freezing right now so the ice is melting a tiny bit. Just in time to freeze again tonight! I think I’ll be out by Tuesday, but in the meantime, I’m savoring this soup and the extra cozy time indoors.

Ham and Lentil Soup

Ingredients:
1 Tbsp olive oil
1 onion, chopped
1 carrot, chopped)
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable broth/stock
1 cup lentils
2 cups ham, diced
1 tsp oregano
1 bay leaf
1 tsp thyme
Salt and pepper to taste
1 package frozen spinach, thawed

Yield: 4-6 servings

Directions:
Heat the oil in a large sauce pan. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes. Add the garlic and saute until fragrant, a few minutes.

Add the stock, lentils, ham, oregano, bay leaf, and thyme and simmer, covered, on low heat for an hour.

When ready to serve, remove from heat and stir in the spinach. Serve while hot and enjoy!

Source: Closet Cooking

Baked Potato Soup

25 Nov

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Brrr, this cold Texas weather has gotten me making lots of soups and comfort food. I’ve been a big fan of baked potato soup but have never tried making it till now. I found this crock pot recipe that was SO simple and perfect for those days when you’re on the run but need a quick and delicious dinner that you can finish in a snap when you get home.

After the potatoes cook for hours, you only have to add the cream cheese and blend the soup a bit to get the finished product. It’s best to leave a little bit of chunkiness to the soup, and just a reminder that if you use a standard blender instead of an immersion blender, to be very very careful and hold that lid on tight!

Also, this is half of the original recipe, so if you’re cooking for a crowd or want lots of leftovers, simply double it or refer to the source below. Sadly my crockpot isn’t big enough to hold 5 pounds of potatoes and right now I’m only feeding two adults and a hungry little baby on the way!

Baked Potato Soup

Ingredients:
2.5 lbs russet potatoes, washed but NOT peeled, diced into 1/2 inch(ish) cubes
1/2 yellow onion, diced
5 cloves of garlic, minced
32 ounces (4 cups) chicken or vegetable stock or broth
8 oz cream cheese, softened
1/2 Tbsp seasoned salt
Additional salt and pepper to taste
Optional garnishes: crumbled bacon, shredded cheese, chives, etc

Yield: 5-6 servings

Directions:
Add potatoes, onion, garlic, seasonings, and stock/broth to your slow cooker. Cook on high for 6 hours or low for 10 hours.

Before serving, add the softened cream cheese and puree the soup with an immersion blender until the cheese is incorporated and at least half the soup is blended. (Or you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). Stir well add some extra water if the soup is too thick. Top with your choice of garnishes, and enjoy while it’s hot!

Source: Mama Loves Food

Carrot Coconut Soup

17 Nov

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I’ve been craving carbs (and hamburgers!) like crazy during this pregnancy. Bread, crackers, cereal, chips, pasta – I can’t get enough! So when cold weather finally came to north Texas, my guilt for not eating enough vegetables arose, and I saw this recipe on Shutterbean, this soup was added to our dinner menu right away. It’s a super simple meal to make and the carrot/coconut combo works better than I’d ever imagine! Plus a drizzle of sriracha not only gives it a little kick but gives the flavor even more of an Asian flair.

So if you’re looking for a good wintertime soup and are trying to eat your veggies – this is a keeper. Enjoy!

Carrot Coconut Soup

Ingredients:
4 Tbsp unsalted butter
1/2 onion, chopped
1 clove garlic, diced
1 lb carrots, peeled and chopped
Salt and pepper, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
Sriracha and fresh cilantro for serving (optional)

Yield: 4 servings

Instructions:
Melt butter in a large pot over medium heat. Add carrots, onion, and garlic, season with salt, pepper, and cayenne. Stir often until the carrots are softened, about 15-20 minutes. Stir in the broth and coconut milk. Bring to a boil then reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the liquid has slightly reduced, 40-45 minutes.

Let the soup cool slightly, then puree it with an immersion blender or carefully in a regular blender. Reheat it in the pot when ready to serve, thinning it with water and seasoning with salt and pepper if needed. Dish the soup into bowls and top with a drizzle of sriracha and a sprig of cilantro if wanted.

Source: Slightly adapted from Shutterbean

Hearty Italian Sausage Soup

20 Aug

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We get a slight cool spell here in Texas and I’m already craving soup! And by cool, I mean highs only in the 90s in August.

This soup is super filling and pretty healthy too. It’s full of Italian sausage, cannellini beans, diced tomatoes, and fresh spinach. Some garlic, onion, and Italian seasonings give it a hearty and deep flavor that’s perfect to warm you on a cold day or just to get your soup fix every once in a while. And make sure to bake a batch of these parmesan black pepper cornbread biscotti – they’re perfect for dipping! (recipe coming next)

Hearty Italian Sausage Soup

Ingredients: 
1 (16 oz) package Italian sausage
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz) container chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 tsp dried Italian seasoning
1 (5 oz) package fresh baby spinach

Yield: About 12 cups

Directions:
Cook sausage in hot oil in a large pot over medium heat for 7 to 8 minutes on each side or until browned. Remove sausage from pan, reserving any drippings in the pot. Sauté onion in hot drippings for 3 minutes or until tender. Add garlic and sauté 1 minute. Cut sausage into 1/4 inch thick slices and return to pot.

Stir chicken broth, beans, tomatoes, and Italian seasonings into the pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 25 minutes.

Before serving, stir in the spinach and cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Serve while hot and include parmesan black pepper cornbread biscotti if wanted.

Source: Slightly adapted from My Recipes