If there's one thing I've said at least a dozen times on this blog, it's that adding more cheese is never a bad thing. This side dish is another perfect example of that but it is taken to another level when you add bacon. Bacon...yes...another ingredient you can never have too much of. Ok maybe not quite like cheese but you get the idea. ;) If you're a carb lover like me...this recipe is sure to be a big hit.
Loaded Baked Potato Salad by Rachael Ray
Even if you aren't a big fan of traditional potato salads (I'm not) this is a side you should try! Have any great "go-to" summer sides you make for every bbq? I'd love to hear about them!
Showing posts with label Rachael Ray. Show all posts
Showing posts with label Rachael Ray. Show all posts
Monday, May 24, 2010
Saturday, March 20, 2010
Holy Smokes Rachael Ray
Just spent some time on Rachael Ray Magazine's website and am dying to try some of these recipes.
Sweet Potato Chicken Quesadillas
Seared Scallops and Tenderloin Steaks with Manhattan Sauce (gonna need a special occasion for this!)
Drunken Risotto with Sausage and Spinach (definitely making this one this week cause I have everything!)
Smoked Mozzerella and Chicken Sandwiches with Italian BBQ Sauce
There were 4 or 5 more that sounded yummy but I thought I would let you check them out for yourself. Maybe something that didn't catch my eye will catch yours!
Sweet Potato Chicken Quesadillas
Seared Scallops and Tenderloin Steaks with Manhattan Sauce (gonna need a special occasion for this!)
Drunken Risotto with Sausage and Spinach (definitely making this one this week cause I have everything!)
Smoked Mozzerella and Chicken Sandwiches with Italian BBQ Sauce
There were 4 or 5 more that sounded yummy but I thought I would let you check them out for yourself. Maybe something that didn't catch my eye will catch yours!
Monday, February 15, 2010
Super Fast, Super Easy, Super Delicious!
I've been cookin' up a storm lately so be ready for lots of recipes to be shared. Leading off is the meal my husband and I made together for Valentine's Day this weekend. It's simple and fast and making it together is twice as nice. :)
Rigatoni with Prosciutto and Parmesan (from Everyday with Rachael Ray)
1 lb. rigatoni pasta
1/4 cup EVOO (extra virgin olive oil)
1 shallot, chopped
1/2 cup chicken broth (I use low sodium)
1 cup finely grated parmesan cheese, plus more for topping
2 oz. prosciutto, cut into 1/4 inch strips
Salt and pepper (I omit the salt...definitely doesn't need it!)
In a pot of boiling water, cook the pasta until al dente, 9-10 minutes.
Meanshile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta and toss to coat.
Remove the skillet from heat and stir in 1 cup cheese and the prosciutto. Season with salt and pepper (or just pepper) and toss. Top with additional cheese, if desired.
The entire dinner takes less than 15 minutes to make (toss together a nice spinach salad while the pasta is just getting started cooking). It's very simple in its ingredients which blend together nicely but still hold their own in a unique way. It's hard to describe but I think you'll see (or rather taste) what I mean when you make it for yourself. It's also low in calories (if you can stick to a single serving) coming in at just over 350 calories per serving. Not sure it gets better than that in a pasta dish that is still really tasty! Enjoy!
Rigatoni with Prosciutto and Parmesan (from Everyday with Rachael Ray)
1 lb. rigatoni pasta
1/4 cup EVOO (extra virgin olive oil)
1 shallot, chopped
1/2 cup chicken broth (I use low sodium)
1 cup finely grated parmesan cheese, plus more for topping
2 oz. prosciutto, cut into 1/4 inch strips
Salt and pepper (I omit the salt...definitely doesn't need it!)
In a pot of boiling water, cook the pasta until al dente, 9-10 minutes.
Meanshile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta and toss to coat.
Remove the skillet from heat and stir in 1 cup cheese and the prosciutto. Season with salt and pepper (or just pepper) and toss. Top with additional cheese, if desired.
The entire dinner takes less than 15 minutes to make (toss together a nice spinach salad while the pasta is just getting started cooking). It's very simple in its ingredients which blend together nicely but still hold their own in a unique way. It's hard to describe but I think you'll see (or rather taste) what I mean when you make it for yourself. It's also low in calories (if you can stick to a single serving) coming in at just over 350 calories per serving. Not sure it gets better than that in a pasta dish that is still really tasty! Enjoy!
Wednesday, February 3, 2010
Confusing Carbonara Capers
So I must admit my love for carbonara (and my husbands too!), however, I rarely make it or order it at restaurants because of all the heavy cream, butter, and bacon involved. Imagine my amazement when looking for a new recipe online I found that some big names in food poo-pooed the cream, along with many other familiar carbonara ingredients (peas, mushrooms, etc)!! Don't believe me? Check out a few for yourself...
Tyler Florence (Though he also has a recipe for "Ultimate Cabonara" which includes cream.)
Rachael Ray (This is the recipe I decided to use!) She even has a second carbonara recipe that also nixes the cream. (check it out)
Now at the same time there are plenty of familiar foodies who stick with the cream version of carbonara...
Emeril Lagasse
Giada DeLaurentiis (Cinnamon in carbonara?! This I might have to try...)
Paula Deen
As I said, we went with the Rachael Ray recipe and it was FANTASTIC! I even made it with whole wheat pasta...yummy and healthy! (Well, sort of...it's still carbonara.) I would definitely recommend checking it out if you're a pasta fan looking for a slightly lighter version. All that's left to do now is get cookin!
Tyler Florence (Though he also has a recipe for "Ultimate Cabonara" which includes cream.)
Rachael Ray (This is the recipe I decided to use!) She even has a second carbonara recipe that also nixes the cream. (check it out)
Now at the same time there are plenty of familiar foodies who stick with the cream version of carbonara...
Emeril Lagasse
Giada DeLaurentiis (Cinnamon in carbonara?! This I might have to try...)
Paula Deen
As I said, we went with the Rachael Ray recipe and it was FANTASTIC! I even made it with whole wheat pasta...yummy and healthy! (Well, sort of...it's still carbonara.) I would definitely recommend checking it out if you're a pasta fan looking for a slightly lighter version. All that's left to do now is get cookin!
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