Tag: pasta

Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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One-Pan Shrimp and Spinach Pasta

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One-pan meals are easy to make and greats a great tasting dish. This one-pan meal is no exception. The chicken broth is absolutely delicious in this dish, then the milk and parmesan add a bit of creaminess to the sauce. The spinach also has it’s own flavor though it imparts a bit to the broth, then the shrimp don’t get much time to add to the over all flavor, but they do add a unique flavor, so not every bit is the same. I made some alterations to the recipe since I made it. I added too much broth at the beginning, so my dish was very runny, almost a sou;p. I also altered the order of adding the ingredients in the beginning. I added the pasta first, but I should have started with the spinach first, because I wanted the spinach to boil for at least 15 minutes total, but the pasta only needed about 14 minutes. This dish was absolutely delicious! It made 4 large adult sized portions.

One-Pan Shrimp and Spinach Pasta Recipe CardDownload

What You Will Need

  • 2-3 Cups Washed Spinach
  • 4 Cups Chicken Broth
  • 2 Cups Rotini
  • 1 1/2 Cup Cooked Shrimp
  • 2/3 Cup Milk
  • Large Saucepan

Directions

1. Begin by placing your broth in your pan and heating it over medium high heat until it boils. Add your spinach, let cook for 2-3 minutes, and then add your pasta. Let boil for another 13-15 minutes until your pasta is finished cooking.

2. Reduce your heat to medium, remove pan from heat and add your milk. After about a minute return your pan to heat, let cook until almost boiling. Add your shrimp, and stir into pasta. Turn off heat and remove from burner. Plate your pasta, then top with some shredded Parmesan before serving.

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Spinach Pasta with Savory Bechamel Sauce

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Adding Spinach to your homemade pasta makes a beautiful pasta, and is a great way to add more veggies to you and your families’ diet. I made this with fresh spinach, boiled it for 4-5 minutes, strained it, squeezed out any additional water, then chopped it before adding it to my pasta ingredients. I did mix the pasta with the bechamel, however in the future I should have just poured the sauce on top. This sauce is very rich and can make the dish soupy. Also, mixing it together covers the beautiful homemade noodles. These spinach noodles do not have a different flavor from other homemade noodles, they just have a different appearance. This recipe makes 6 adult servings of pasta.

Spinach Pasta with Savory Bechamel Sauce Recipe CardDownload

What You Will Need

  • 2 Cups and 4 Tbsp Flour
  • 2 Eggs
  • 1 Cup Boiled Spinach
  • 4 Tbsp Oil
  • 4 Tbsp Butter
  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Cups Milk
  • 4 oz Sharp Cheddar Cubed
  • 1/2 Cup Shredded Mozzarella
  • Rolling Pin
  • Medium Sauce Pan
  • Large Sauce Pan

Directions

1. In a large mixing bowl, add the first half of flour, eggs, and spinach. Begin to combine, slowly add oil as needed until the pasta comes together. Roll out into a thin layer, sprinkle with flour, roll, then cut to 1/4 inch thick noodles. Straighten out noodles and set aside.

2. Fill large sauce pan with water, place over medium high heat and bring to a boil. Place medium sauce pan over medium heat, add butter, onion, and garlic. Once onions are sweating, add second half of flour, then stir and cook for 2 minutes. Add milk, stir constantly and bring to a boil. Add cheese and stir until cheese melts, remove from heat. Add pasta to large sauce pan of boiling water, boil for 4 minutes. Strain. Plate pasta, then top with cheesy bechamel.

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Salmon Scampi Over Spaghetti and Green Beans

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This dish is easy and quick to make. Within 20 minutes from fridge to table, this meal makes easily 5 adult sized servings, and can easily make more by cooking more pasta. This salmon scampi was made to emphasize and compliment the natural flavors of these ingredients. The dish tastes as it sounds, the pasta like pasta, and the green beans like green beans. All is held together by the subtle garlic oil and the powerful salmon flakes in every bite.

Salmon Scampi Over Spaghetti and Green Beans Recipe CardDownload

What You Will Need

  • 12 oz Spaghetti
  • 2 cups Frozen Green Beans
  • 2 Fillets of Salmon
  • 1/3 Cup Oil
  • 3 Cloves Garlic Minced
  • Colander
  • Large Sauce Pan
  • Large Frying Pan
  • Grated Parmesan for Topping

Directions

1. Fill large sauce pan 2/3 with water. Place over medium-high heat. Once boiling, add spaghetti and green beans. Cook according to directions on box.

2. With only 10 minutes left on your pasta, begin heating your frying pan on medium-high. Add oil and garlic, then once garlic starts to fry, add your salmon. Cook 4 minutes per side, then break into 1 inch chunks once cooked. Remove from heat.

3. Strain your pasta and green beans, then return to pan. Top with salmon scampi sauce. Stir, then plate and top with parmesan. Serve and enjoy!

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French Onion Chicken Noodle Casserole

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Casseroles are a great option for larger families and for an easy meal. This recipe was made using packaged ingredients, so there isn’t anything you need to prepare beforehand, unless you would want to make something homemade, such as the chicken or the chicken soup. If you didn’t want to make this on the stove, you could mix the sauce ingredients together, and mix them with the noodles then bake all, covered for about 45 min. I just prefer to make things on the stove top. This recipe is very similar to my tuna noodle recipe as far as ingredients and steps. This recipe was very delicious the way I made it, but the only alteration I made was the addition of a veggie into the dish. If you were to add spinach, broccoli, or green beans, the dish would be a bit more balanced and have less of a heavy milk flavoring, and have a bit more light and healthy flavoring. This recipe makes 6 large adult sized servings.

French Onion Chicken Noodle Casserole Recipe CardDownload

What You Will Need

  • Dutch Oven
  • Medium Sauce pan
  • Colander
  • Casserole Dish (if desired)
  • 12-16 oz Egg Noodles
  • 1 Can Cream of Chicken
  • 1/2 Pound of Cooked, Shredded Chicken (2 cans)
  • 1 1/2 Cup Milk
  • 1 Packet of French Onion Soup Mix
  • 1 1/2 Cup Sour Cream
  • Green Veggie of Choice (optional)

Directions

1. In a medium sauce pan, add 8 cups of water and bring to a boil. Once boiling, add your egg noodles and cook according to package. In a Dutch oven, add shredded chicken, cream of chicken, milk, french onion soup mix, and a green veggie. Heat over medium low stirring to make sure milk doesn’t burn or stick.

2. Once noodles are cooked, strain and add to the dutch oven. Cook together for a few minutes until everything is hot. Finally, add your sour cream. Stir and cook until sauce begins to bubble. Remove from heat and serve, or transfer to a casserole dish and bake at 350 F for 20-30 minutes.

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