So I chopped up all my leftovers from this, and added it to some leftover pasta from this. The end product was delicious.
Category: Pasta
TBT- Seared Scallops with Garlic Brown Butter on Angel Hair
I made this favorite last night. I added a side of broccoli and some garlic toast to my seared scallops with garlic brown butter.
Slow Cooker Beef Short Ribs with Rigatoni Pasta
Happy Thursday! I am so glad tomorrow is FRIDAY! Looking forward to a nice relaxing weekend spending time with family and friends. Yesterday, I cooked this lovely meal in my slow cooker. By the time Becca came home from cheer practice, dinner was already on the table. Lots of leftovers to eat and share!
Slow Cooker Beef Short Ribs with Rigatoni Pasta
Ingredients
4 Beef Short Ribs, salted and peppered on each side. Coast with olive oil. Massage.
1 container mushrooms
2 celery stalks, chopped
3 carrots, chopped
1/2 onion, chopped
3 cloves of garlic, crushed and minced
3 tablespoons tomato paste
3 tablespoons Worcestershire sauce
1/2 cup red wine
1 beer
1 jar of your favorite tomato sauce
1 pound Rigatoni (or any hearty noodle)
Directions
*****Can be done the night before******
Brown ribs on high heat, about 6 minutes on first side, 3 minutes on second side.
Take out meat and turn down heat to med. Saute veggies, about 15 minutes. Add in tomato paste and stir together, about 3 minutes. Add in red wine. Reduce, about 3 minutes. Put ribs in the bottom of slow cooker. Add veggies, Worcestershire, beer, and tomato sauce. Mix with salt and pepper to taste. Cover and refrigerate overnight.
In the morning, plug in slow cooker and cook on low heat for about 8 hours. If you have to go longer, that is just fine. If you can prepare all of this in the morning that is fine. You can also cook this on high for 4-6 hours.
All you have to do in the evening is make the pasta. This would also be amazing over Polenta or mashed potatoes.
Cauliflower Couscous
So I made this yummy veggie one pot wonder yesterday. Eat a plate of it for dinner, or pair it with a piece of grilled fish or chicken. Delicious! So cauliflower and couscous are not the most photogenic foods, but I tried my best with the picture. The recipe was so easy!
All you have to do is chop up some cauliflower in small pieces. You could put it in in the food processor to mimic couscous, but I like a few bigger pieces to bite in to. Then put a couple of tablespoons of both butter and olive oil in a med-large dutch oven. Add in your cauliflower and cook down until tender, about 8 minutes. Add in your liquid and bring to a boil. I had some leftover chicken stock, but use veggie or water if you like to make this vegetarian. Just follow the proper ratios on the couscous box. I used plain, so no flavor packet was used. Add in the couscous and stir. Take off the heat and cover for 5 minutes. At the end (OPTIONAL) add in a couple turns of heavy cream and stir OR if you don’t have cream, you could add in a bit more butter or olive oil.
***To make vegan, leave out the butter and just use olive oil. Leave out the heavy cream.
Chicken and Bacon Pasta
So I was thinking of making something kind of like this for dinner tonight… Tomato Garlic Linguine with Mozzarella and Chicken. It turned in to a combination of this recipe and my Spaghetti Alfredo with shrimp, Bacon, and Veggies.
Here is how it went down.
Chicken and Pasta Bacon
Ingredients
2 shallots, thinly sliced
1 small container of portabello mushrooms, sliced
1 container of cherry tomatoes
3 heads of minced garlic
2 large chicken breasts
1 cup white wine (stock or water would be acceptable)
1 pound of pasta- I used Linguine
1/2 pound bacon and the grease
1 ball fresh mozzarella, chopped
1/2 cup Parmesan, shredded
About 1/2 cup olive oil
1 cup pasta water
Directions
Drizzle a few tablespoons of olive oil in a dutch oven.
Brown both sides of your chicken on high heat, about 5 minutes per side. Take out of pan.
Lower heat to medium. Add another 2 tablespoons of olive oil. Cook down your shallots, mushrooms, and tomatoes for about 10 minutes, stirring occasionally.
Add your garlic. Stir in and cook for 3 minutes. Add wine, stir, and reduce, about 5 minutes.
Chop your chicken. It will still be raw in the middle.
Start boiling your water and drop you pasta when ready.
Cook your bacon. Drain and chop.
Add your chicken to the veggies. Add your bacon grease and stir together well. When your pasta is al dente, add it to your sauce plus the pasta water. Add the rest of the olive oil. Mix well and top with your cheese and bacon.
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