Linguine with Asparagus, Artichokes and Pancetta Recipe

Linguine with Asparagus, Artichokes and Pancetta Recipe



This one really isn't an oven recipe but a darn tasty dinner :-)

Ingredients:

* 1 pound of linguine
* 4 oz diced pancetta (I like Boar's Head)
* 1 box of frozen artichokes (approximately 8oz)
* 1 pound of fresh asparagus, trimmed and cut into 1/2 inch slices
* 1 teaspoon of lemon juice
* 1 cup of heavy cream
* 1/2 cup of fresh parsley, chopped
* 3/4 teaspoon of salt
* 3/4 teaspoon of pepper

Preparation steps:

* Bring a large pot of lightly salted water to a boil. Cook linguine for approximately 10 minutes until fully cooked. Drain and set aside.
* Add pancetta to a large saute pan over medium heat. Cook for approximately 6 to 7 minutes. Remove with slotted spoon to a plate. Increase heat to medium high. Add artichokes; cook 2 minutes. Stir in the asaparagus and cook for another 2 to 3 minutes. Add lemon juice, scraping bottom of pan to remove any brown bits. Add cream; bring to a simmer and cook for another 2 minutes, until slightly thickened. Stir in pancetta, parsley and salt. Sprinkle the pepper and serve.

Enjoy

See other tasty recipes here

Pineapple upside-down cake oven recipe

Pineapple upside-down cake oven recipe

Ingredients needed:

1/2 cup of unsalted butter, at room temperature
1/2 cup of placed light brown sugar
1/4 fresh pineapple, peeled, cored, cut in 1/2 inch thick half moons
11 maraschino cherries
2 large eggs
1 teaspoon of pure vanilla extract
1/2 cup of whole milk
1/2 teaspoon of kosher salt
1 1/2 teaspoon of baking powder
1/2 cup of granulated sugar
1 1/2 cups all-purpose flour

Preparation steps:

Heat oven to 350 degrees. Coat a 9 by 2 inch round cake pan with cooking spray. Line the bottom with parchment paper. Melt 2 tablespoons of butter and stir in the brown sugar until blended. Spread over the parchment. Arrange the pineapple slices in a single layer, then place the cherries between each slice and in the center

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Using an electric mixer, beat in the remaining 6 tablespoons of butter until the mixture looks sandy. Beat in the milk, vanilla and eggs. Beat on medium for 1 minute.

Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean (approximately 35 minutes). Run a knife around the edge of the cake to release from the pan. Invert the cake onto a large plate. Remove the pan and parchment and let cool completely.

Enjoy

Roasted shrimp scampi oven recipe

Roasted shrimp scampi oven recipe

Ingredients needed:

8 oz linguine
1 1/2 lb large peeled and deveined shrimp
6 cloves of garlic, thinly sliced
2 tablespoons of olive oil
1/2 cup of fresh flat-leaf parsley, roughly chopped
1/2 cup of small sweet red cherry peppers, quartered
1/4 cup of dry white wine
Salt and pepper

Preparation needed:

Heat oven to 425 degrees.
Cook the pasta according to package directions.
In a large baking dish, toss the shrim, oil, garlic, parsley, cherry peppers, wine, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Roast until the shrimp are opaque throughout (approximately 12 to 15 minutes)


Serve and enjoy

Easy parmesan crusted chicken oven recipe

Easy parmesan crusted chicken oven recipe

Ingredients needed:
1/2 cup Hellmann's real mayonnaise
1/4 cup grated parmesan cheese
4 chicken breast halves (I prefer boneless, skinless breasts)
4 teaspoons of italian seasoned bread crumbs

Preparation steps:
Preheat oven to 425 degrees
Combine hellmann's with cheese
Arrange chicken on baking sheet
Top with mayonnaise mixture
Sprinkle with bread crumbs
Bake for 20 minutes

Enjoy

Peanut butter truffle brownies oven recipe

Peanut butter truffle brownies oven recipe

How to prepare:

Preheat oven to 350 degrees. Coat bottom only of 13 inch by 9 inch pan with cooking spray. Make brownies as directed on 1 package of Betty Crocker fudge brownie mix using water, oil and eggs. Bake as directed. Cool completely for about 1 hour. On medium, beat together 1/2 cup of butter, 1/2 cup peanut butter, 2 cups of sugar and 2 teaspoons of milk until smooth. Spread over brownie. In small microwave safe bowl, microwave 1 cup of semisweet chocolate chips and 1/4 cup butter on high 30-60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refigerate until set, about 30 minutes

Enjoy

Zucchini stuffing oven recipe

Zucchini stuffing oven recipe

This is great fall recipe and really yummy thought for Thanksgiving dinner

Ingredients needed:

* 1 small onion, chopped
* 1 celery rib, chopped
* 3 tablespoons of butter
* 1 cup of all-purpose flour
* 2 tablespoons of sugar
* 1 teaspoon baking powder
* 1 teaspoon of salt
* 1 teaspoon of ground cinnamon
* 1 teaspoon of poultry seasoning
* 1/2 cup canned pumpkin
* 2 eggs
* 1/4 cup butter, melted
* 1/2 cup of 2% milk
* 4 cups of cubed bread- should be a day old though
* 3 medium zucchini - chopped
* 1/2 cup shredded cheddar cheese

Preparation steps;

* In a small skillet, saute onion and celery in butter until tender; set aside
* In a large bowl, combine the flour, baking powder, salt, sugar, cinnamon and poultry seasoning. In a small bowl, stir the pumpkin, milk, eggs and butter; stir into other ingredients in the large bowl. Don't over stir. Only stir until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture.
* Transfer to a 13 by 9 inch greased baking dish. Cover and bake at 325 degrees for 30 minutes. Uncover; bake another 10 minutes longer or until lightly browned.

Enjoy

See many other delicious oven recipes here

Chicken and Mushroom Quesadillas stovetop recipe

Chicken and Mushroom Quesadillas stovetop recipe

Ingredients needed:

*1 tablespoon of canola oil
*1 large onion- chopped
*8 oz white button mushrooms, chopped
*3 cloves of minced garlic
*2 cups of cooked, diced boneless, skinless chicken breast
*1 teaspoon ground cumin
*1 teaspoon of chili powder
*1 teaspoon of dried oregano
*2 cups of baby spinach leaves, coarsely chopped
*1/2 teaspoon of salt
*1/4 teaspoon of black pepper
*4 whole wheat tortillas (10")
*1 cup shredded sharp cheddar cheese
*1/2 cup of salsa
*1/4 cup reduced-fat sour cream

Preparation needed:

* Heat oil in large skillet over medium heat. Add onion and mushrooms. Cook, stirring occasionally until mushrooms begin to brown (approximately 5 to 7 minutes). Add garlic and cook, stirring 1 minute longer. Add chicken, cumin, chili powder, and oregano. Stir in spinach, salt, and black pepper. Cook until spinach is wilted (approximately 2 minutes)

* Lay tortillas on flat surface. Sprinkle half of each tortilla with 2 tablespoons of the cheese. Spoon chicken mixture on top, then top with another 2 tablespoons of the cheese. Fold tortillas in half.

* Coat large nonstick skillet with cooking spray and set over medium heat. Place 2 quesadillas in pan and cook, turning once, until lightly browned and cheese is melted (approximately 3 minutes per side). Repeat with remaining quesadillas. Serve with salsa and sour cream and enjoy