Taylor Elmore

 TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

 

Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

Skillet Shepherd's Pie

Ingredients

For Meat Mixture

• 1 tablespoon olive oil
• 1¼ pound ground beef lean
• ½ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 1 large onion chopped
• 1 clove garlic minced
• ½ teaspoon red pepper flakes
• 2 tablespoon Worcestershire sauce
• 1.9 ounce onion soup mix I used Knorr, 55g pkg
• 1 cup beef broth low sodium
• 2 cups frozen veggies I used mix of peas, carrots, green beans and corn

For Mashed Potatoes

• 6 large potatoes peeled and cut into cubes
• 4 tablespoon butter softened
• ½ cup milk
• ¼ cup Parmesan cheese
• ½ teaspoon salt or to taste
• ½ teaspoon white pepper or to taste
• 1 tablespoon parsley fresh, for garnish

Instructions

• Boil the potatoes. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
• Prepare the meat mixture. Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for about 5 minutes or until it's no longer pink, breaking it up as you go along.
• Add Ingredients. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Next, add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
• Preheat oven. Preheat the oven 350°F.
• Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
• Finish assembling the shepherd's pie. Spread the potatoes over the meat and smooth it out with a spoon. Take a fork and rough up the top a bit.
• Bake. Place the skillet on a baking sheet, then transfer it to the oven and bake for 40 minutes until golden brown on top.
• Garnish and serve. Garnish with parsley and serve warm.

WONTON SOUP (   • 2 DELICIOUS SOUPS | What’s For Dinner...  ) 1 carton Miso Ginger Broth (Trader Joe’s) 1 package mini chicken cilantro wontons 4 cups chicken broth (4 cups water & 4 tsp Knorr chicken bouillon) 3 green onions, sliced and whites separate from greens 3 cloves minced garlic 1 tbsp oil 2 large carrots diced (about 1 cup) Start by heating the oil in a large soup pot over medium heat. Once hot add in the garlic, whites of the green onion, and carrots. Let that cook for about a minute until the garlic gets fragrant. Add in all of the broth. Let the broth simmer for about 10-15 minutes or until the carrots are tender to your liking. Once carrots are tender bring the broth to a boil over high heat. Add in the wontons and continue boiling for 3-5 minutes. The wontons will float when they are done. Serve topped with Chili oil and green onions.

Rueben Sandwich

Jeni's Scratch Made Kitchen

Ingredients

• Dressing

• 1 cup mayo

• 2 tbsp ketchup

• 2 tbsp pickle relish – sweet or dill, your choice

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 pinch cayenne

• 1⁄4 tsp paprika

• 1⁄4 tsp pepper

• 1 pinch salt

• 1 tbsp dried, minced onion

• Casserole

• 2 tubes refrigerated crescent rolls

• 8 oz cooked corned beef

• 8 oz sauerkraut, drained well

• 6 -8 oz Swiss cheese, slices or shredded

• topping

• 1 egg, beaten

• 1 tbsp toasted sesame seeds *(optional) or poppy seeds or everything bagel seasoning or caraway seed

• 1⁄2 tsp Kosher or flakey sea salt

• 1 – 2 tsp garlic powder *optional

Directions

• Make dressing an hour in advance and refrigerate until needed. Simply mix it all together. Extra dressing can be made to serve on the side if desired!
• Drain kraut well as well as home canned corned beef.
• Heat oven to 375°.
• Place on roll of crescents in a 9 x 13 baking pan, pinch seams together or used a sheet of the dough.
  Layer beef over the first layer of dough, then dot tablespoons of dressing over the beef evenly, sprinkle kraut over the dressing and cheese over the kraut. Cover the top with the second tube of crescent rolls, pinch seams together well. Beat egg and brush over the top and sprinkle with salt, seeds and/or seasoning. Bake at 375° for 15 minutes or until golden brown. Let sit for 5 minutes before cutting into it.