Easy Macaroni And Cheese

Simple, creamy, so easy to make comfort food Mac and Cheese with crispy turkey bacon and broccoli and it’s ready in 30 minutes.

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A reader from talker blogger requested this recipe for her son.  I haven’t made this in a while, so I thought it’s a good idea for dinner tonight.  My family loves this Mac and Cheese recipe with crispy turkey bacon (protein) and some broccoli for iron and fiber.  I had a small serving and it was so good (as usual)!   I loved it! ❤

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Zesty Seafood Quinoa Pasta

Quinoa pasta with poached salmon flakes, garlic bay shrimp, and kale garnished with grated lemon zest, shaved parmesan cheese and fresh squeezed lemon juice.

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Hello!  It’s been an extremely busy week for me, especially this weekend.  So, I’ll leave you with this recipe until I can post more next time.  I promise to visit your blog and answer all your comments then.  Thank you.  🙂

A visit to a doctor gave an answer to my question to why  I rapidly gained back the weight I lost despite eating healthy foods – vitamin and mineral deficiency.   My doctor told me a healthy diet doesn’t mean I’m getting all the nutrients my body needs.  It all depends on how my body absorbs the nutrients.  So, besides taking supplements that the doctor prescribed, I decided to create a recipe combined with all the crucial nutrients for dinner.

I made quinoa pasta with seafood and kale.  This pasta recipe is low in fat and carbohydrates, gluten-free and it’s packed with protein, omega-fatty acids, fiber, Vitamin D, Vitamin Bs (B2, B3, B6, B9, B13), zinc and iodine.  I made two servings ( for M and I) and the kids had theirs without seafood ( because of allergy).

Here’s how to make it.

Ingredients:

  • 4 oz. quinoa spaghetti noodles (half of the package)
  • 2-3 servings of salmon (12 oz.)
  • Weber Zesty lemon and garlic and herbs seasoning
  • 1/8 teaspoon Kosher salt
  • 1 cup water
  • 4 tablespoons olive oil, divided
  • 1 lemon, cut in half, divided
  • 1 cup wild caught fully cooked bay shrimp
  • 3 large cloves of garlic, chopped
  • 1/4 cup chopped onions
  • 3  handfuls of baby Kale
  • salt and pepper to taste

Directions:

  1. Prepare all ingredients.
  2. Cook quinoa pasta according to package directions.  Drain and set aside.
  3. In a large deep saute pan over medium-high heat, add 2 tablespoons of oil, water, salt, and juice of half lemon. Stir.
  4. Season salmon with zesty lemon and herbs seasoning and add to the pan with water mixture.
  5. Cover the pan and poached salmon until  opaque about 8-10 minutes.  Break off the salmon flesh using a spatula.  Throw away the skin.
  6. In a separate small skillet over medium heat, add the remaining oil when hot.
  7. Add the garlic and onions and saute until translucent.  Add the bay shrimp and stir-fry just until heated through.  Add the kale leaves and stir-fry until somewhat wilted. Remove from heat.
  8. Add the cooked pasta and kale leaves in the pan with salmon.   Carefully stir until well-combined.  Squeeze the remaining lemon over the top.  Season with more zesty lemon and herbs seasoning (to your taste). Garnish with shaved parmesan cheese and lemon zest.
  9. Enjoy with garlic bread or a glass of white wine.  🙂

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Note: Quinoa is gluten free, so the pasta breaks off easily, so stir slowly and carefully.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Happy Friday! 🙂

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Skillet Meal

Summer is almost over and school will resume.  All mothers are going to be so busy that most just want to prepare a quick meal.  Here’s a perfect meal packed with complex carbohydrates, fiber, and protein to serve your family or loved ones.

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Time really flies when you keep yourself busy.   My children and I just arrived from North Carolina and I didn’t feel like preparing two meals this evening.  My husband wanted a casserole meal, so I thought about the skillet meal I used to prepare because everyone in my family can eat it.

Prepare your ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 2 cups uncooked Tri-color Rotini pasta
  • 3 small Tri-color Bell Peppers, cut in bite pieces
  • 1 tablespoon plus 1/2 teaspoon Chicken bouillon
  • 1 1/2 chicken breast, cut in bite pieces
  • a handful of snowpeas
  • 1 carrot, cut slanted about 1/2 inch thick then cut in half
  • 2 cups broccoli
  • 3 cloves garlic
  • 1/4 of medium onion, diced
  • 1/4 cup water
  • 2 pinches of salt
  • Black pepper
  • 2 tablespoon olive oil

Follow the instructions on the box to cook the Rotini pasta.  Seat aside. Heat a skillet over medium heat and coat with olive oil when hot.  Saute garlic and onions until garlic turns lightly brown and onions are translucent.

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Add the chicken and stir.

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Cover and let cook for 2 minutes or until the chicken is no longer pink.

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Add the carrots and chicken bouillon and stir.  Cover and let cook for 1-2 minutes.*

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Add the broccoli and water. Cover and let cook for 1 minute.  Add the bell peppers and snow peas. Stir-fry for 3-4 minutes.*

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Add the cooked pasta.

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Add salt and pepper and stir until well combined.   Done.

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Serve warm on a plate or in a bowl.  You can sprinkle it with parmesan cheese if you prefer.  Enjoy your extra time with your family. 🙂

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Tomato Pesto Spaghetti with Fresh Garlic Bread

Tomato Pesto Spaghetti with Fresh Garlic Bread

We all opted for some comfort food for dinner.  What could be any simpler than spaghetti?  It’s quick and not so complicated and everyone can do it. Right?

This spaghetti dish I made is not the traditional spaghetti most people make.  It requires  extra steps, but it’s worth the effort because it was well seasoned and we all enjoyed it.

The complement?  The garlic bread. I don’t like to buy frozen garlic bread because they put too much butter on it.  I can’t really enjoy it when it’s dripping with oil.  The other frozen garlic breads are soggy in the middle and crispy around the edges after you bake them.

I seldom bake bread.  So, I purchased freshly baked bread at a local grocery store and made my own garlic bread with only two ingredients or three if I want cheesy garlic bread. 🙂

I was trying to compare fresh garlic vs. garlic seasoning and butter vs. olive oil when making garlic bread to find out which one would taste better.  I made one with butter and garlic and herbs seasoning,  and the other with fresh garlic and herbs seasoning lightly drizzled with olive oil.  The favorite?  It was tied.  My husband and I liked the fresh garlic bread with herbs seasoning drizzled with olive oil and the children preferred the butter with garlic and herbs seasoning.  🙂

Gather all ingredients.

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Ingredients:

  • 1/2 box of spaghetti noodles
  • 3/4 cup pre-made pesto sauce
  • 1 can (14.5 oz.) diced tomatoes or tomato sauce
  • 1 teaspoon salt
  • 1 lb. lean ground beef
  • 1/4 cup diced onions
  • 2 cloves garlic, diced
  • parmesan cheese
  • fresh basil strips
  • 1 teaspoon olive oil

Pour the can of diced tomatoes in a food processor.

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Pulse 30 times or less if you desire a chunky consistency.  Transfer in a bowl.

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Add the premade pesto sauce and salt.  Whisk to mix well.  Set aside.

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Cook the spaghetti noodles 2 minutes less than the required cooking directions on the package and without adding the salt.  Set aside.  Heat a skillet in medium heat and add a teaspoon of olive oil when hot.  Add the ground beef and stir-fry until it turns brown.

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Add the garlic and onions.  Stir-fry until translucent.

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Add the pesto mixture in the skillet with the ground beef.  Stir and cover.  Let it simmer in very low heat for 8-10 minutes.*

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Add the cooked spaghetti in the skillet and stir until the spaghetti noodles are well coated with the sauce.  Cover and let it simmer for about 3 minutes for the noodles to absorb the flavor.

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Add the fresh basil strips and parmesan cheese.

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Serve in a pasta bowl with garlic bread.  You can also drizzle the spaghetti with a little bit of pesto sauce on top if you desire.

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How to make garlic bread:

Ingredients: 

  • 2 Ciabata rolls or Torta rolls, cut in half
  • Herbs and garlic seasoning
  • Finely diced fresh garlic
  • butter or olive oil.

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Directions:

Cut the bread rolls in half.  Brush with butter or drizzle with olive oil.  Sprinkle with herbs and garlic seasoning or fresh garlic.  If you want cheesy garlic bread, you can add the cheese.  Bake in the toaster oven for 350 degrees for 10 minutes or until bread turn lightly brown.

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Serve with the spaghetti.  Bon Appetit!

Image*Note:  Cooking time varies depending on the heat of your stove.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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