Tuesday, August 20th, 2019
Tags: Liora Manne, Lobster Bisque Recipe Towel, Lobster on Stripes Accent Rug, lobster recipe, mary lake thompson, seafood recipe, summer recipe
Posted in Casserole, Dinner, Lunch, Main Courses, Recipes, Soups, Tasteful Tuesday | No Comments »
Tuesday, August 6th, 2019
Today we’re combining our favorite Meat Lover’s Lasagna Recipe with an Inside-Out Lasagna Recipe for a dish that is both hearty and convenient.
What You’ll Need:
- 8 ounces rotini pasta
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 1/2 lbs lean ground beef
- 1/2 lb Italian sausage
- 8 ounces white mushrooms, sliced
- 1 tbsp dried parsley flakes
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 cans (14 1/2 oz each) whole
tomatoes, undrained and chopped
- 2 cans (6 oz each) tomato paste
- Ricotta cheese and Parmesan cheese to taste
Directions:
- Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain and transfer to a large bowl.
- In a large skillet, heat up oil, onion and garlic. Add in ground beef and Italian sausage and cook on medium-high heat.
- Once the ground beef and sausage are nicely browned, add in mushrooms, parsley, oregano, basil, chopped tomatoes with juice, tomato paste, and salt and pepper to taste. Stir until well mixed.
- Cover and simmer for approximately 15 minutes, remove from heat.
- Toss the sauce with the pasta before serving. Top with Ricotta cheese and Parmesan cheese if desired and enjoy!
Tags: lasagna recipe, pasta recipe
Posted in Casserole, Dinner, Lunch, Main Courses, Pasta, Recipes, Tasteful Tuesday | No Comments »
Tuesday, May 21st, 2019
That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!
What You’ll Need:
- 1 pound small red potatoes
- 1/2 pound fresh green beans, cut into 1-inch pieces
- 5 cups iced water, or as needed
- 6 slices bacon
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon stone-ground mustard
- 4 green onions, thinly sliced
- salt and ground black pepper to taste
Directions:
- Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
- Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
- Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
- In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!
Tags: Enamel Potato Container, picnic recipe, potato salad recipe, salad recipe, summer recipe
Posted in Casserole, Dinner, Lunch, Recipes, Salads, Side Dishes, Tasteful Tuesday | No Comments »
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