Cauliflower and pasta is baked in a spicy tomato-cream sauce in this comforting recipe adapted from Johanne Killeen and George Germon’s Cucina Simpatica (Harper Collins, 1991) by Tim Mazurek for his column Cucina Simpatica.
Also this isn’t posting right but it looks delicious and I’m really interested in the fact that it mixes the sauce cold and then heats it in the oven with the pasta, instead of over the stove.
Source: Smells Like Home
I don’t know why I’ve never gotten into queso fundido. It seems like everything I should like. Cheese, sauce, Mexican food. Maybe this fall I’ll finally be inspired to try it out!
(for the glaze)
Source: Damn Delicious
So I found this handy Buzzfeed article full of chicken finger and fries recipes. YUM. And this one really jumped out to me as the perfect chicken finger, as far as breading/frying is concerned. Now to be candid, it’s listed as an “Asian Lemon Chicken Finger” recipe, but I want to try it without the lemon glaze. So that’s the picture I chose. These look pretty scrumptious to me! And maybe I’ll try the glaze someday if I’m feeling adventurous/messy. But for now, just some nice buttermilk fried chicken looks pretty delicious to me.
For the roasted tomatoes:
For the polenta:
1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.
2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.
3. Serve immediately so the instant polenta doesn’t firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!
Source: Two Peas and Their Pod
I love the idea of polenta, but in practice, I feel like it’s pretty easy to find sub-par iterations. I found this one on a Buzzfeed list of gluten-free comfort foods, and I have to say, it seems to fit the bill. Basil and roasted tomatoes are both great ways to add flavor to polenta, and this cheesy goodness definitely looks like something I want to try. I’ve also seen fried polenta on recipes and at restaurants, and I think that could definitely be a fun way to handle leftovers - I’ll look for better instructions, but if/when I try it, I’m just going to heat up some butter in a skillet, make a cold polenta patty, and let it sizzle.
Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.
Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.
You can freeze this and it also reheats well - just add a little liquid if needed.
Not sure if I’m ready to post this as my go-to chili recipe (there are just so many ways to make it!), but worth bookmarking the link to try later. I’ll update if I try it!
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
Eat it out of the serving bowl. Faint. Repeat as needed.
Source: The Pioneer Woman
Vodka sauce was always my favorite type of pasta sauce in a jar, back in the good ol’ undergrad days. But, I’ve managed to never make homemade vodka sauce. Probably because buying a bottle of vodka sounds awfully expensive in New York. So, I’m not sure if I’ll get to make this for real any time soon, but maybe I’ll try it without the vodka first (which I suppose just makes it “creamy tomato sauce”…sounds fine to me!). Or maybe now with my new big-girl job, I’ll actually spring for a $30 ingredient. We’ll see. Anyway this looks scrumptious.
This curly fries recipe tastes just like the fries at Arby’s and other restaurants. Honestly. I’m really proud of it. And the best part? I tried my ha…
This was too hard to get copied into the text format, but check it out if you like homemade fries! I’ve been personally struggling with my normal recipe, so I’m going to give this a shot soon!
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
Source: The Pioneer Woman
I love that there are a million different ways to spice up pasta. Pasta and chicken is like the all-time easiest meal, and with the last of the heirloom tomatoes at the farmers markets right now, this seems like a great time to try out this recipe.
Source: Cupcakes and Kale Chips
Well. I love pulled pork. But sometimes the flavor is a bit much. So this seems like a great mild version. And I mean, what is more autumn-y than apple cider? Got the recipe from this Buzzfeed article, and click through the picture for the original recipe.
EDIT: Not sold on this. I still have some leftovers in the fridge and I can’t bring myself to eat them, so that’s not a good sign. As it was in the slow-cooker, it smelled kind of funny…guess that was probably the cider. And the flavor was just a bit off…can’t really describe it. Maybe finding the right cider would solve the problem, but I’m probably not going to try again to find that sweet spot. Wish I had liked this more. If you have success with this recipe, send me a tip in my inbox!