Ancho Chile, Shrimp, and Pasta

Ancho Chile, Shrimp, and Past

Do you like pasta? Do you want a quick, but tasty dish to get your taste buds dancing? This dish is a classical Italian one, and you’ll be sure to enjoy it. So get ready to start cooking because everyone is going to be scrambling for this amazing little pasta dish!


  • 8 ounces long, thin pasta such as spaghetti or fettucini
  • Salt
  • 1/2 cup vegetable oil (grapeseed or canola)
  • 3 thinly sliced cloves garlic
  • 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
  • 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
  • Black pepper
  • Freshly grated Parmesan
  • Lime or lemon juice, fresh squeezed


  • Get a large pot and fill it with salted water. Bring it up to a boil before tossing the pasta in. Allow the pasta to boil as you get the other ingredients cooked and prepared.
  • Get a small skillet and bring it up to medium Add the oil, and once it’s hot add in the garlic. Cook the garlic until it starts to turn lightly brown. Take the garlic out using a slotted spoon and set aside in a bowl.
  • Toss in the ancho chiles. Cook for only thirty seconds before removing from the skillet and adding them to the bowl holding the garlic. Don’t overcook the chiles because they will taste bitter if you do.
  • Add your raw shrimp to your pan. Bring the heat up to high and cook the shrimp for a few minutes. You want the shrimp to start to turn pink. Take the pan off the heat and add the shrimp to the bowl holding the chiles and garlic.
  • Once your pasta is done cooking drain it. Add it to the bowl with the other ingredients as well. Sprinkle it black pepper and salt before tossing everything together so it’s all well combined. Portion the pasta out into separate bowls to serve for dinner. Sprinkle some parmesan cheese over the top that has been freshly grated. For an extra little twist squeeze a little lime or lemon juice over the pasta. Eat while still warm.

See? This pasta dish is as simple as they come. There’s no muss, fuss, or any mess you have to worry about. Even better you can switch the shrimp out for chicken if you feel like it. It’s not all that hard to make. Even better you can sprinkle with an extra seasoning or two to make your version of the dish.

This pasta tastes great along with a few sides. Usually some breadsticks or steamed vegetables taste great with this dish. The lime or lemon juice you also use  gives it an extra tanginess to highlight the flavors of the dish. It’s hard not to find someone who wouldn’t love to eat this delicious little food dish. So next time you’re hungry be sure to give this a try.



Four Things To Make With Leftover Pasta

Leftover Pasta

Pasta is a very inexpensive staple and a little goes a long way. It is very easy to cook much more pasta than you might need for a simple meal. You may think there is not much to do with leftover pasta other than throw it away. However, you don’t have to waste those extra portions of pasta. Store cooked pasta by tossing it with a tablespoon of oil and storing it in a zipper storage bag. Pasta should be used within three to five days of being cooked.  These four things to make with leftover pasta will give you an idea of the meals you can throw together with your leftover pasta. It doesn’t matter what shape or style noodle you have; all these can be made with any kind of pasta.

  1. Chicken Noodle Soup: Pour a 15 ounce can of mixed veggies and two 15 ounce cans of chicken broth into a medium sauce pan. Add either some leftover chicken or a 4.5 ounce can of chicken breast. Bring to a boil. Salt and pepper to taste and then add the leftover pasta. Boil for another minute. Serve this yummy chicken noodle soup with whole wheat crackers.
  2. Pasta Salad: Pasta salad is a perfect dish for leftover pasta. It is easy and makes a great lunch the next day. Place one carrot, ¼ of a green or red pepper, and ¼ of a small onion into a food processor and chop for about 30 seconds Place four ounces of cooked pasta into a bowl and add the carrot mixture. Add a ½ cup of light mayo and ¼ teaspoon Italian seasoning. Add a couple of splashes of red wine vinegar. Salt and pepper to taste. Serve this delicious pasta salad with wheat crackers or a whole grain roll.
  3. Veggie Stir Fry: Grab a bag of frozen veggie stir fry from the freezer section of your favorite grocery store. Prepare according to the package directions. Reheat the pasta by dropping it into boiling water for 45 seconds. Drain and place the pasta on plates. Spoon the veggie stir fry over the pasta. Sprinkle with fresh parmesan cheese.
  4. Baked Spaghetti: Baked spaghetti is an easy dish and can easily be adapted to your individual tastes. Place four to six ounces of leftover pasta in a casserole dish sprayed with cooking spray. Mix together ½ cup cottage cheese, ½ cup mozzarella cheese, and ¼ cup parmesan cheese. Spread over the top of the pasta. Pour a 28 ounce jar of prepared pasta sauce over the pasta and cheese and cover the dish with aluminum foil. Bake at 350 degrees for 45 minutes. Uncover and sprinkle ¼ cup parmesan cheese on top. Bake for another five minutes.

Don’t be afraid to cook extra pasta and use the leftovers in the easy and delicious recipes. These four things to make with leftover pasta can make dinner time a little less stressful or give you a quick lunch for the next day!



Authentic Italian Pot Roast Recipe

Authentic Italian Pot Roast Recipe

Everybody has a favorite type of food, but there are certain types that just seem to taste good to everyone. At the top of that list is Italian food. Everyone seems to love Italian food, but not everyone realizes that there is more to it than pizza and pasta. One notable dish that tastes great when prepared correctly is an authentic Italian pot roast.

What Ingredients Does Italian Pot Roast Require?

One of the keys to any good recipe is to make sure that you have fresh, quality ingredients. For this recipe, there are several things to have prepared. In addition to the chuck roast, you will need these ingredients:

1 (8-oz.) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth
1 (8-oz.) can tomato sauce
3 tablespoons tomato paste
1 teaspoon dried Italian seasoning
2 tablespoons cornstarch

Of course, everyone has different tastes, so these ingredients are just the main ones that you will need. Feel free to adjust the amount of each (within reason) to suit your taste buds. You can also experiment with a few different spices if you choose.

How to Prepare Authentic Italian Pot Roast

Having fresh ingredients does not guarantee that you will concoct a delicious meal, however. You still have to take care to correctly prepare the ingredients and cook them properly. As any good chef can tell you, a slight variation on cooking procedures can have a drastic effect on the taste of a dish, and that is not necessarily a good thing.

  1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
  2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
  3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
  4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
  5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.

Of course, there is more to a meal than just the featured food item. For an easy side, sauté 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini, and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.


Chicken Noodle Casserole Your Family Will Love

Chicken Noodle Casserole

To Enjoy Tonight and the Rest of The Week

Chances are when you go to cook something for your family there are a few things you have on your mind. How will I use all of this chicken in my freezer and what can I make that will satisfy my family tonight and give us delicious leftovers for the rest of the week. May we suggest the delicious Chicken Noodle Casserole. This quick dish only requires an hour of your time, makes six servings and uses up all that chicken. When you’re done with your meal tonight, wrap it up and save it for tomorrow or even the rest of the week. This casserole will taste great the next day and just as good cold. So lets clear out that pantry and get to cooking a great meal your whole family will love!

Ingredients You Already Have!

You probably already have all of these things in the fridge and your pantry so you can save yourself a trip to the grocery store. Pull out the four skinless, chicken breasts halves from the fridge. You’ll need six ounces of egg noodles as well as that one 10.75 ounce can of condensed cream of mushroom soup you. While you’re in the pantry, pull out one 10.75 ounce can of condensed cream of chicken soup. Scoop out one cup of sour cream and one half cup of butter. Then you’ll need some salt to taste and ground black pepper to taste. Finally, get rid of that crumbled up box of buttery round crackers and crunch the rest of them up into 1 cup. Crushing the crackers is a fun way to get children involved in the kitchen.

Step One

Begin by simmering a large pot of water. Then add the four chicken halves to poach. The chicken will be ready when the center is no longer pink. It should take about twelve minutes. Once the chicken is completely white inside and out, remove it from the pot and set it aside. Save the water in the pot and bring it to a boil. Now you can use that same water to boil the pasta in. Once the pasta has reached the desired tenderness you have used all the water you can so you can now drain. Slice your chicken up into small pieces and stir it in with the noodles.

Step Two

In a new bowl mix your mushroom soup, sour cream and chicken soup together. Toss in some salt and pepper for fun. Mix that bowl with your pasta and chicken then toss it all in a two quart baking dish. Melt your butter and stir in the crumbled crackers. Throw that on top of your casserole.

Step Three

Bake for thirty minutes at three hundred and fifty degrees. You’ll know its ready when it is heated all the way through and brown on top. Distribute to your family and enjoy together tonight!


Mac & Cheese Spirals

Gratin with macaroni, meat and cheese

Mac and cheese is a simple, yet satisfying main dish for family members of all ages. The perfect comfort food on a chilly day, or a quick meal after your children's after school activities. This is an ideal casserole for moms who always seem to be on the go. If you have some of your children's friends or relatives show up for a surprise visit, this recipe doubles very efficiently without compromising taste and appeal. With added butternut squash, this recipe adds a vegetable into this dish to boost both nutrition and taste. Cook this casserole in your crock pot for perfect make ahead meal goodness. Be sure to prepare and freeze an extra batch of this delightful dish, so you can have an easy, effortless make ahead meal.


1 1/2 lbs Ground beef
2 boxes spiral pasta
2 boxes of frozen butternut squash, thawed
1 lb sharp cheddar cheese
1 lb other cheese- Monterey jack, muenster, Swiss...your choice
(or a combination of cheeses)
1 1/2 cups milk
2 tbs. cornstarch
tsp. water
Tbsp. butter or margarine
Optional:  goldfish crackers, any flavor, crushed for topping


-Cook ground beef in skillet on stove.
-Cook pasta on stovetop until tender.
-Drain grease from ground beef. Also, drain water from pasta.
-Add both to crock pot. Mix them together.
-Put milk and butter into a pan.
-In a small dish, mix cornstarch and water. Be sure to stir until cornstarch is completely dissolved into water.
-Grate cheese and set aside (this is good to do a day or two ahead, to save time - or buy shredded cheese)
-Thaw butternut squash in the  microwave or on stovetop in a separate pan.
-Turn on burner and heat milk and butter mixture on low.
-Stir. Add grated cheese and thawed butternut squash.
-Turn up heat. Stir continuously as you add cornstarch and water mixture.
-Cook until sauce begins to thicken.
-Add completed sauce to crock pot with ground beef and pasta. Stir to combine all ingredients.
-Cook on low for 3-4 hours.
-Keep on warm for as many hours as you need to.
-Scoop out a portion to cool and then freeze in freezer-proof container for a second meal. For your second meal, when ready, add to crock pot to warm and you will be ready for quick goodness on another night.
-Serve casserole with crushed goldfish crackers on each individual portion for your family members who like a little topping on their Mac and cheese. Enjoy!