Archive of ‘Main Dishes’ category

Two Timin’ Pasta

two-timin-pastaWhat is it with my family thinking they need dinner every night.  I mean, if I made a good dinner with a great side and a salad and rolls, that should at least count for 2, maybe 3 nights right?  Alas, at the end of each day, everyone thinks that they need dinner whether last night’s was spectacular or not.

So, after putting forth a 5 star effort, it’s nice to a dinner (or two) in the line up that can be pulled together in a snap.  This Two Timin’ Pasta from Pearls, Handcuffs and Happy Hour is exactly what I need on nights like this, and I know that you do too.

AnneOpinion

How easy is this: Boil pasta; mix together two jarred sauces, add pasta and cheese, mix together, pour in pan and cook.  That’s it!  This would also be a great starter meal for older kids/teens who are learning to cook.

I thought that this would be too saucy, with two jars, but it was the perfect amount.

Everyone really liked this dinner and I liked the fact that dinner was a hit and I had extra time so I l could watch the new Goldbergs episode instead of being in the kitchen.

–And it’s Mom for the win!

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Two Timin' Pasta
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Two Timin' Pasta
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Ingredients
Servings:
Instructions
  1. Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add 1 Cup of the mozzarella and the parmesan and stir to combine. Then pour in the penne and toss to coat. Pour pasta into 9x13 baking dish, top with the last cup of mozzarella and cook on 350 for 25 minutes or until bubbly. Top with Garlic Bread Seasoning (if desired) and Enjoy!
Recipe Notes
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Cracked Out Chicken Bubble Up

Hello!  For those of you who noticed that I missed Monday, I apologize.  I have been on vacation since the end of June and during that time my grandmother passed away, which meant that I had family staying with me right after I got home until yesterday and not much time for blogging.  It’s really not a sad thing for our family.  She had had dementia for many years and wasn’t able to have a real conversation.  Her release from this life and reunion with her family and friends that proceeded her in death is something that we are happy for.  If you want to know more about what Mormons believe about life after death check out this link.

chicken-bubble-upSo, now vacation is over, the funeral is over and all of the out of town guests have gone home.  I am back to making dinner for my family.  Yeah!!  I found this recipe from Plain Chicken while I was gone and have been excited to give it a try.  It has chicken, bacon, ranch and cheese.  With all of those things in it, how could I not try it?

AnneOpinion

I love meals like this that can come together in 5-10 minutes.  It’s nice to have a few of these in your menu plan arsenal.  I like that the ingredients are easy ones to have on hand and nothing is out of the ordinary.

Two ways to make this quickly are use canned chicken or a rotisserie chicken and instead of cooking bacon and cutting it up you can use real bacon crumbles that are available by the croutons at the grocery store.

I couldn’t find the Grands jr biscuits at my grocery store so I bought the regular Grands.  This gave me more biscuit, but I didn’t mind because I’m kind of a bread girl.

We liked this meal.  It has lots of flavor and is very kid friendly; and like I said at the beginning, how can you go wrong with bacon, cheese and ranch?  Yum!

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Cracked Out Chicken Bubble Up
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Cracked Out Chicken Bubble Up
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Instructions
  1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray and set aside. Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Cut each biscuit into 4 pieces, or if using Grands into 6 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.
Recipe Notes

AnneOpinion Recipe from Plain Chicken

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Homemade Corndogs

corn-dogsJust after I posted about making homemade ketchup (the best!) and I talked about my boys devouring it with corndogs (the frozen kind), my friend Kristy sent me a link to Chef in Training and her recipe for homemade corndogs.  She suggested I should try them.

I have to admit that I was a little bit leery at first.  You see, I tried making homemade corn dogs about 5 years ago and it wasn’t a good experience.  The batter wouldn’t stick to the hot dog.  I have visions of a giant mess with batter all over the counter, flour everywhere and corn dogs with hardly any breading on the outside.  I wasn’t sure that I wanted to try them again but I decided to face my fear and give this recipe a shot.  I read through some reviews on allrecipes.com to see if there were some tips on how to make the batter stick.  I found some helpful things and this time making corndogs was a much better experience.

AnneOpinion

My main concern was having the batter stick to the corndog.  I did two things to help this.  First, I made the batter and then put it in the refrigerator for an hour to chill.  The second thing that I did was to pat each of the hot dogs completely dry with a paper towel.  I was very pleased to find that these tips worked!  I had no problem with having the cornbread batter stick to my hot dog. Whoo-whoo!

The other tip I learned is to pour the batter into a tall slender glass and then dip the hot dogs  (on their sticks) into it.  This is the most effective way to have the coating even over the whole hot dog.

I chose to use honey instead of sugar because I like the flavor that the honey brings to the breading, but sugar would also work just fine.  I also used half regular milk/half buttermilk. This is not necessary but I liked how thick the buttermilk made the batter. Regular milk would work for the whole thing.

These corn dogs were very good and the coating with nice and thick, but not too thick.  The only complaint that I had was that the outside stayed softer than I wanted.  I like it when there is a “shell” or crust on the outside.  This didn’t have that.  Beyond that texture complaint, everything about it was great.  We really liked the flavor.  I think that if you follow the tips that I gave, you can enjoy homemade corndogs too, which my son kept trying to call “nutritious and delicious.”  I told him “you got it half right!” 😉

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Homemade Corndogs
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Homemade Corndogs
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Ingredients
Servings:
Instructions
  1. In a large bowl, combine cornmeal, flour, salt, and baking powder. Add milk, honey and egg to the bowl and whisk well. Place the batter in the refrigerator for an hour to chill. Fifteen minutes before your hour is up, heat oil in a large pot on stovetop until it reaches 350 degrees F. While oil is heating, pat hot dogs dry with a paper towel and insert wooden skewers into hot dogs. Pour batter into a tall slender cup. Dip a skewered hot dog into batter until completely covered. Cooking 2-3 corn dogs at a time, cook in oil until golden brown in color, about 3 minutes. Set on paper towels once cooked to drain off any excess oil.
Recipe Notes

AnneOpinion adapted from Chef in Training and Allrecipes

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Hot Dogs- taken up a notch

hot-dogsI’ve been wanting to make these hot dogs from Plain Chicken for a long time.  Memorial Day seemed like the perfect excuse to try them out.  Barbequing is a requirement for us and hot dogs and hamburgers are always on the menu.  I’ve heard of many different kinds of topping that you can put on your hot dog but I never considered putting something on them before the grilling process.  Here’s what we thought of them if your looking to do something new this weekend.

AnneOpinion

When prepping the hot dogs you make slits down the side.  Make sure that these are more horizontal and not vertical.  I did some with one row of slits and some with two.  It didn’t seem to make a difference on flavor, so save yourself the trouble and only make one.

Make sure and oil your grill before putting the hot dogs on, otherwise the slits that you’ve cut will stick and tear off when grilling.  Yes that is personal experience talking.

These were super easy to make.  You start by putting the ingredients into a gallon sized bag, cut your hot dogs and then let them marinate for at least twenty minutes.  After that, it’s grilling time!  You could even prep them the day before so they’re ready to go when you need them.

When grilling these hot dogs they smell amazing!  Like, everyone in the neighborhood will smell the scent wafting over from your house and wish that they had been invited over for the fun.  If you’re having a party and want to get people excited for the food, cook these and they will be lining up.

When you actually try the hot dogs, they are really good, but the flavors were not as strong as I had hoped for.  Mild really.  I was disappointed that it wasn’t an “in your face flavor” but I’ve decided that the strong scent while they’re cooking outweighs the mild flavor and I’ll definitely be making them again!

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Hot Dogs- taken up a notch
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Servings
8 hot dogs
Servings
8 hot dogs
Hot Dogs- taken up a notch
Print Recipe
Servings
8 hot dogs
Servings
8 hot dogs
Ingredients
Servings: hot dogs
Instructions
  1. Mix the ketchup, Worcestershire sauce, garlic and oil together in a gallon sized bag. Cut slits into the hot dog at an angle in 2 rows down, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Put the hot dogs into the bag and marinate for at least 20 minutes. Heat up grill. Oil the grill. Cook hot dogs until nicely charred, about 3-5 minutes. Enjoy!
Recipe Notes

AnneOpinion- Recipe from Plain Chicken

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Mongolian Beef

mongolian-beefI’ve saved the best for last in my Chinese food week.  Sometimes in life, I just feel like some steak and Mongolian Beef is my favorite thing to get when I go to Pei Wei’s (PF Chang’s mid priced restaurant chain).  I love the simplicity of it: beef with sauce, and green onion.  Very simple and very good.  I went looking for a comparable dish that I could make at home and I have to say that Spend with Pennies PF Chang’s Mongolian Beef recipe was pretty spot on. I really didn’t change this recipe at all, which says a lot.  I just have a couple of tips that I learned along the way.

AnneOpinion

The sauce for this came together in minutes.  The part that took a little while was browning the outside of the beef.  I think that my batches were too small at first.  I figured out that I should have been able to do it in 3-4 batches.  You may want to divide the meat into batches ahead of time so you don’t make my mistake.

I used a top round roast because that was what was on sale.  It tasted great.  I would say to use whatever is on sale and you think would work OK (sometimes top sirloin is cheaper than anything else; watch the sales 🙂 ).

My tip for slicing the meat thin is to have it slightly frozen.  This will help immensely with keeping the thickness uniform.  You also want to make sure to cut against the grain, no matter which cut of meat you are using.

At Pei Wei’s they serve their Mongolian Beef with green onions and mushrooms.  I didn’t have any mushrooms available when I made this, but it would be a welcome addition if you enjoy mushrooms.

Overall, I really loved this recipe from Spend with Pennies and I loved that I could make enough for my family for about the same price as one serving would have cost me in a restaurant.

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Mongolian Beef
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Mongolian Beef
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Instructions
  1. Heat 2 teaspoons oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice. Chopsticks optional. 🙂
Recipe Notes

AnneOpinion courtesy of Spend You Pennies

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Ham Fried Rice (Better than Takeout)

ham-fried-riceThis week is Chinese food week here at AnneOpinion.  I have three recipes coming to you to make Chinese takeout a thing of the past.  Chinese is one cuisine that has taken me longer to learn how to cook well then others.  I think that’s because it’s one that my mother never cooked and so with no knowledge of it from my main cooking teacher (my Mom) I’ve had to learn about the ingredients and techniques on my own.  I’ve worked on learning how to make it because cheap Chinese food is my husband’s favorite and he could eat it everyday for a week and still want it tomorrow.  Over the years I’ve learned to make a mean stir fry and this Sweet and Sour Chicken from Mel’s Kitchen Café will knock your socks off.  I’ve tried fried rice a few times in the past to just OK results.  It wasn’t bad, but nothing special either.  Then I found this recipe for Fried Rice on Gimmie Some Oven and it all changed!  This was as good as from a restaurant and it only took 15 minutes to make.  I am hooked!  I’ve made it 3 times over the last month and a half (which is pretty often for me) and I love having a recipe that uses my ham leftovers (I have plenty of those from Easter yesterday!)  If you’re looking for some other ham ideas Ham and Cheese Pasta and Easter Eggs Benedict are two great options!   Here’s what I love about this Ham Fried Rice

AnneOpinion

The first secret is using butter; real butter.  This makes everything fry up beautifully and gives it that flavor that you’re looking for.

This has become a weekend night dinner for me which means that I want to put zero effort into it.  I use a bag of frozen peas and carrots and dried onion because I don’t want to chop anything up.  The original recipe used fresh veggies and if you want to take a look at it you can go here.

Chilling the rice ahead of time is key!  In that way, this is not a last minute meal.  I normally throw some rice in the rice cooker the day before and then leave it in the fridge until I’m ready for it.  It really doesn’t take any time, but I do have to plan ahead.

The original recipe didn’t have ham, but because dinner always has to have meat at my house, I’ve always added it.  I also increase the amounts of everything else because I have a large family.  If you are wanting to make a smaller meal go to Gimmie Some Oven for amounts.

Oyster sauce, I think, takes a Chinese dish from homemade taste to restaurant taste.  I love it and use it in most of my Chinese dinners.  If you’ve never used it, I think you’ll be glad you found it.  Sesame oil is another ingredient that I love.  It adds this wonderful nutty undertone to everything it is added to.  I also have become picky about my soy sauce and only use Aloha brand (not an ad, just my opinion)!  It adds a completely different (less salty) flavor than other soy sauces.  If you can’t find it in your grocery store, Amazon carries it.

My last little tidbit is a large skillet works fine, but a wok was designed to do this.  It has the deep bowl that prevents the rice from going all over the oven and it fries more rice because it has a larger surface area.  Woks don’t need to be expensive either.  I picked up mine at Ikea about 10 years ago for $10 and it’s still going strong!

Make sure and check back on Wednesday and Friday for the rest of Chinese week!  Coming up Crab Rangoon and Mongolian Beef.

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Ham Fried Rice (Better than Takeout)
Print Recipe
Servings
6-8 people
Cook Time
10-15 minutes
Servings
6-8 people
Cook Time
10-15 minutes
Ham Fried Rice (Better than Takeout)
Print Recipe
Servings
6-8 people
Cook Time
10-15 minutes
Servings
6-8 people
Cook Time
10-15 minutes
Ingredients
Servings: people
Instructions
  1. Over a medium-high heat melt 1/2 tablespoon of butter in a large skillet or wok. Add eggs, and cook until scrambled, stirring occasionally. Remove eggs onto a plate. Add an additional 1 1/2 T of butter into the wok and melt. Add peas/carrots, onion and garlic. Cook until veggies are tender. Add the ham, and salt and pepper them. Stir fry until tender. Turn heat up to high and melt remaining 1 1/2 Tbsp of butter. Add the rice, soy sauce, and oyster sauce. Mix well making sure to break up any clumps of white rice. Let the rice on the outside edge get a little bit crispy, then stir and repeat two more times. Add the eggs and the sesame oil and stir to combine. Serve warm.
Recipe Notes

AnneOpinion adapted from Gimmie Some Oven

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Cuban Sliders

cuban-slidersI love everything in miniature. Slinkys, cupcakes, and babies to name a few.  Sliders have always had a place in my heart for that reason.  The little round buns, the cute little hamburger patties.  What’s not to love?

There’s only been one time that I remember not being impressed by sliders. For a number of years date night, for my husband and myself, consisted of one of us putting kids to bed and the other going and picking up take out and a movie.  On one such night I had ordered the sliders from Chili’s, which always looked adorable in their commercials.  When I got home I was dismayed to find that I had gotten a full size hamburger, cut into quarters, with a toothpick in each quarter.  Oh, and I got to pay a couple of dollars more than a regular hamburger for the privilege of having them do that.  Just for the record Chili’s, I was not impressed.

Alright, rant over.  So, I found these Cuban sliders from House of Yumm and they looked so good (and cute) I knew I had to try them.  They reminded me of the fabulous Ham and Cheese Sliders on The Girl Who Ate Everything with a little bit of a twist, and I’m always up for a good twist on a recipe.

AnneOpinion

The original recipe looked delicious but I couldn’t figure out what made it a Cuban. It seemed like it was just a ham and cheese sandwich with pickles and Dijon mustard. Really good, but nothing special.  Since I’d never had one, I did some research and found that a traditional Cuban has ham, salami, pork (prepared with a special blend of spices), Swiss cheese, pickles and Dijon.

I immediately knew I could add the salami.  The pork presented the harder part.  The point of making this is that it’s something easy to assemble and takes little prep work.  I didn’t feel like making a pork that had to cook for 24 hrs qualified. 😉  I decided that the simplest thing to do would be to forgo the pork and add the spices to the melted butter and mustard mixture that you pour over the top of the sliders.  I found a recipe on The Fork ran away with the Spoon that was for “sazon complete,” a Cuban seasoning mix.  I referred to this as a guideline for what to use and what ratio to keep things in.  The results were pretty darn good, if I do say so myself.

I used baby Swiss cheese because I don’t like the strong flavor of Swiss.  I also decided to make my Hawaiian rolls because I had some pineapple juice on hand and needed to use it.  The rolls were perfect with it, but you can buy them just as easy.  The store bought ones are about half the size so adjust the recipe accordingly if you use them.

Everyone in my family loved them!  They were also great the next day in lunches and as after school snacks.  They can be eaten cold or reheated in the microwave for about 30 seconds. They also would make a great party or buffet food.

So, make some of these, crank up the Will Smith, and “Let’s go to Miami!” (did I just really date myself)

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Cuban Sliders
Print Recipe
These cute little sliders are bursting the flavors of Miami. Perfect for a crowd, but can easily be scaled down.
Cuban Sliders
Print Recipe
These cute little sliders are bursting the flavors of Miami. Perfect for a crowd, but can easily be scaled down.
Ingredients
Servings:
Instructions
  1. Preheat oven to Cut rolls in half, horizontally, and place in 2 9x13 pans. Cut ham slices in half. Fold each slice in half and place one on each roll. Cut slices of cheese in half and place one half on each roll. Place one slice of salami and one pickle in the center of each roll. Replace top on each roll. Whisk together remaining ingredients. Slowly pour over sliders, making sure to cover each with the mixture. Cover with foil and cook in the oven for 15 minutes. Uncover the pans and bake for an additional 10 minutes.
Recipe Notes

This recipe was made using homemade King's Hawaiian Rolls.  If using store bought, they will all fit in one 9x13 pan and some adjusting of ingredients may be needed.

Recipe from AnneOpinion adapted from House of Yumm

 

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Friday Night Fish Tacos

fish-tacosI hate making dinner on Friday.  Anyone out there want to give me an “Amen?”  Friday, more than any other day, I feel like I shouldn’t have to make dinner.  Sure we can get pizza, and that’s what happens lots of the time, but sometimes I don’t want to even have to go out and fight the crowds for anything.  Yeah, I know, how lazy can I be?  I don’t want to have to make dinner and I don’t want to go out to get it.  Luckily I have Fish Tacos up my sleeve.  I pick up the ingredients earlier in the week and then they’re ready and waiting when my fit of super laziness begins.  These fish tacos are unbelievably simple and I feel like I’ve gotten takeout from Rubio’s.

I thought about “jazzing them up” for a picture.  I even was at the grocery store with red cabbage and Cotija cheese in my cart, but I decided that the whole point of this was to give you an easy recipe that was actually the way that I make it.  Remember this is my lazy dinner that I don’t want to put much more effort into than serving cold cereal.  Feel free to add to it if you want.

AnneOpinion

The ingredients that I use are basically all from Trader Joe’s.  The cabbage and lime I get anywhere, but the fish nuggets, corn tortillas and salsa verde are all TJ’s.  If you don’t have a Trader Joe’s in your area, you can still make them, just make sure and get similar produces.

The kind of corn tortillas that you get can make a big difference.  Make sure and get some that are more on the authentic, fresh side vs the bland lifeless ones that you get at most grocery stores.

Here is how easy this really is.  Put the fish nuggets on a pan and cook them.  Warm the tortillas in the microwave.  Cut the fish nuggets in half and place in the corn tortilla.  Top with salsa, cabbage and a squeeze of lime and enjoy the fruits of your labors.  That’s it, done, the end. Oh, and be ready for the complaints of how much these taste like they’re from a restaurant. You can just smile and say “Thanks!  I worked all day on them.”

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Friday Night Fish Tacos
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Friday Night Fish Tacos
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Ingredients
Servings:
Instructions
  1. Cook fish according to directions. After fish has cooked, cut each of the nuggets in half. Cook corn torillia in microwave for 10-15 seconds. Place three fish nugget halves on warmed tortilla. Add salsa and cabbage. Repeat for each fish taco. Enjoy your Friday night take out that you made in a flash!
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Chicken Gyros with Biscuit Flat Bread

chicken-gyrosI remember smelling a gyro for the first time when I was sixteen.  I immediately fell in love.  Unfortunately, eating one was a different story.  I couldn’t understand how I could love the aroma so much and not like the actual gyro.  I tried again a couple more times over the years, not believing that I really didn’t like them, but every time, I had the same reaction to the taste.  Then one day I bought lamb shanks with mint sauce and I was very excited to try such a fancy sounding dish.  One bite and I instantly knew two things. 1. I don’t like lamb and 2. that was the reason I didn’t like gyros.  Luckily the second was remedied very easily by just ordering chicken gyros instead of the original.  Now, I love them as much as I first thought that I would.

To make the recipe that my family enjoys, I’ve combined recipes from two different sites, Tide and Thyme Chicken Gyros and Real Mom Kitchen 3 Minutes Flat Bread.  They work well together and make a great dinner.  They also would work well at a party (you could make the flat bread with regular biscuits), or a great on the go meal.  They’re very flavorful, but not spicy.  A great combo if you asked me.

AnneOpinion

The chicken is quick to prepare.  It’s one that you can do first thing in the morning, and let it sit in the refrigerator all day, or put together an hour before you need to cook it.  I like to use thighs for this recipe.  They are generally thinner than chicken breasts, giving you a better seasoning to meat ratio and they stay moister after being grilled.

I went through the trouble once of making a homemade tzatziki sauce and I didn’t feel like my home really appreciated it, so now I just put out cucumber ranch dressing for people to use and everyone really likes it.  (I know we’re not authentic, but if that’s what they like, it’s a lot easier on me.)

The flatbread is one that I originally found as part of a flatbread tacos recipe of Real Mom Kitchen.  That was good, but we really like using them as flatbread for our gyros.  What are they you might ask?  Grands Biscuits.  That’s right, the Pillsbury biscuits that come in a tube.  They work great for the flatbread, they’re easy to keep on hand, and they cook up in a couple of minutes each.  I have used generic ones and they work fine, except that they tend to have larger chunks of shortening, which can kind of gross you out when your flattening the biscuit before cooking.  If you don’t think that would bother you, go for generic!  I decided for me, I’m spending the extra for the Pillbury.

The gyros will be a little bit smaller than you might be used to, but are the perfect size for kids or adults with smaller appetites, and hey, it you want more you can always for 4 like my hubby. 😉

I hope you enjoy these gyros and if you try the flatbread for anything else, let me know.  I might like to try it too.

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Chicken Gyros with Biscuit Flat Bread
Print Recipe
Chicken Gyros with Biscuit Flat Bread
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Instructions
  1. Add garlic, lemon juice, vinegar, oil, and oregano to a gallon size plastic bag. Add in chicken, seal and gently shake together. Marinate in the refrigerator for 1 hour. Preheat the grill. Sprinkle the chicken with salt and pepper on both sides, and then grill , making sure to cook completely. Allow the chicken to rest for a few minutes before slicing into strips. Meanwhile, roll out, or shape with your hands, each biscuit into a 6-in. circle. On a griddle or nonstick skillet over medium heat, cook each biscuit for around a minute on each side or until golden brown. Top the pita with the chicken, tzatziki or Creamy Cucumber Ranch, tomatoes, cucumbers, onions, and lettuce.
Recipe Notes

AnneOpinion adapted from Tide and Thyme and Real Mom Kitchen

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Parmesan (or Pecorino) Noodles

parmesan-noodlesHave you ever noticed how so many times, it’s the simplest foods that are the best?  Rice Krispies Treats, sugar cookies… and parmesan noodles need to be added to the list.  If you have never had them, you need to try them, like today.  No excuses.  All they are is pasta, butter and parmesan.  So simple, so easy and so unbelievably good.  I first heard about them from my friend Alisha.  They sounded so good and so easy that I went home and looked up a recipe so I could make them.  I have to have exact measurements when I make something so I have an idea of what I’m going for.  I found a recipe that sounded just like what she had told me about on foodiecrush called Easy Parmesan Buttered Noodles.  Heidi made them sound as delicious as Alisha had so I knew I needed to try them right away.

AnneOpinion

In case you couldn’t tell from my earlier remarks, I really like these noodles, and I generally am not a big pasta person.  Pasta for me is one of those foods I can take or leave.  These noodles, on the other hand, are not something that I can leave alone.

They are so versatile!  You can have them for a meal, all by itself.  You can have them with a sauce (we had them with Slow Cooker Bolognese tonight), or serve them as a side dish with chicken, fish, or beef.  They would be oh, so elegant, served with some beautifully cooked shrimp.  Really you can’t go wrong pairing them with any meat.

Sometimes I like to use Pecorino cheese with the noodles instead of Parmesan.  Pecorino is similar to Parmesan but a bit stronger in scent and taste.  Whether you choose to use it is completely personal preference.

One question I’m sure some of you are asking is “Can I use the stuff in the green canister?”  The answer is “Yes!”  Obviously, it’s not quite the same as freshly grated Parmesan, but you can use the pre-grated just fine.  The two things I would suggest if using it is 1. Go name brand.  This is one case where you get what you pay for.  2. Make sure and get any lumps out before you pour it onto the noodles.  This will help prevent clumping.  Some clumping will happen anyway, but is anyone going to complain if they get a chunk of cheese with their noodle?  I think not.

So, there’s the low down.  Now, promise me you’re going to try them.  You promise? Good.

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Parmesan (or Pecorino) Noodles
Print Recipe
Servings
2-4
Cook Time
10-12 minutes
Servings
2-4
Cook Time
10-12 minutes
Parmesan (or Pecorino) Noodles
Print Recipe
Servings
2-4
Cook Time
10-12 minutes
Servings
2-4
Cook Time
10-12 minutes
Ingredients
Servings:
Instructions
  1. Boil heavily salted water. Add pasta and cook about 8 minutes (until al dente). Drain pasta, reserving 1/2 C of pasta water. In warm pot, melt butter. Add noodles and toss to evenly coat with butter. Pour in 1/4 C of pasta water and cheese. Immediately toss pasta again. Add more water if needed. Season with salt and pepper to taste. Garnish with parsley, if desired.
Recipe Notes

AnneOpinion adapted from Foodiecrush

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