15 Minute Italian Garden Pasta

Italian Garden Pasta

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This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Sometimes you just need a simple, fresh dinner. This dish is exactly that. You don’t need to be a gardener to enjoy this pasta. It doesn’t even need to be summer! With just 6 ingredients, and only 15 minutes to prep and make, you can have a tasty garden fresh dinner in no time!

 

Can I use a different kind of pasta?

This recipe calls for spaghetti pasta, but you can use any other kind of pasta you’d like. Other pasta options that would work well this recipe include angel hair pasta, shells, penne pasta, and linguine.

 

What type of tomato should I buy?

Any type of garden variety tomato would work in this recipe. You could use 2 large regular tomatoes, 3 medium sized heirloom tomatoes, 3-4 roma tomatoes, or you could even halve 1 pint of either grape or cherry tomatoes. Different varieties of tomatoes may produce a slightly different flavor, but any tomato will work.

 

Looking to use up more of those summer garden tomatoes? You may also be interested in these other delicious tomato recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

15 Minute Italian Garden Pasta

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 1 pound spaghetti pasta
  • 2 large tomatoes diced
  • 1/2 cup fresh basil chiffonade
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper

Instructions

  • In a large saucepan, cook pasta according to package directions.

  • Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.

  • Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold. 

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.4% | Calcium: 1.8% | Iron: 5.7%

Course: Main Dish

Cuisine: Italian

Keyword: Garden Pasta

15 Minute Tomato Pasta

This recipe first appeared on The Stay At Home Chef on June 17, 2013

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

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The Best Summer Fruit Salad

Summer Fruit Salad

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This winning combination of fruits drizzled with a lemon poppy seed dressing makes the best summer fruit salad you’ll ever have!

Let me introduce you to the fruit salad that everyone will rave about. I call it my triple fruit salad with lemon poppy seed dressing, but everyone else just calls it “The Best Summer Fruit Salad” because, well, it really is. Whenever I bring this to a party or a potluck, it’s always the first thing gone. People can’t resist the winning combination of pineapple, kiwi, and strawberry.

 

Do I have to add sugar to my fruit salad? Why is there sugar at all?

Depending on their ripeness, fruits have various levels of natural sugars. When working with acidic fruits like pineapple and strawberries, it’s a common practice to add a sweetener to provide a more balanced flavor. It’s a good idea to taste your fruit before preparing the salad to see if it may be on the sweeter side, or if it is on the more acidic side. Adding sugar or honey to a more acidic pineapple and batch of strawberries will help balance the flavor.

 

How do I cut a pineapple?

Aren’t sure how to cut a pineapple? I don’t blame you. Those pokey fruits can be a beast. Pineapple cutters seem like a great idea, but pineapples come in all sorts of sizes and their cores are of varying thickness so it doesn’t always work in practice.

  1. Lay the pineapple on its side on a large cutting board. Cut about 1/2 inch off the top and bottom (removing the large green stalk on top).
  2. Stand the pineapple upright. Use a sharp knife to slice that unruly, pokey skin off the sides in slices. Try to leave as much of the flesh intact as possible, but remove all that nasty skin.
  3.  The core of the pineapple is usually hard and inedible. Feel around one end of the pineapple to see where that hardness begins. I usually use a dull butter knife to make a little indentation to outline the core. If you are cubing your pineapple simply cut large chunks off, leaving the hard core behind, then slice and dice into cubes. If you are creating rings, you’ll cut slices and remove the core out of each individually.

 

Looking for other fantastic summer side dishes? You may enjoy these delicious recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Fruit Salad Recipe

Summer Fruit Salad

This winning combination of fruits drizzled with a lemon poppy seed dressing makes the best summer fruit salad you’ll ever have.

Prep Time10 mins

Total Time10 mins

Print Pin Rate

Servings: 8 Servings

Ingredients

  • 1 large pineapple
  • 2 pounds strawberries
  • 4 large kiwis
  • 1 large lemon juiced
  • 2 tablespoons sugar or honey
  • 1 tablespoon poppy seeds

Instructions

  • Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes . Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: slice the kiwi in half, and use a spoon to remove the fruit from the peel. Cut into bite-sized cubes.

  • Combine all the prepared fruit in a large mixing bowl. Drizzle lemon juice over fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.

  • Chill for at least 30 minutes before serving.

Nutrition

Calories: 146kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Sodium: 4mg | Potassium: 465mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2.4% | Vitamin C: 206.2% | Calcium: 6.8% | Iron: 6.2%

Fruit Salad Recipe

This winning combination of fruits drizzled with a lemon poppy seed dressing make up the best fruit salad you'll ever have.

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Easy Strawberry Salsa

Strawberry Salsa

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Easy Strawberry Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!

 

Strawberry season starts in early May and runs until the end of July which means the tastiest, most succulent strawberries you can buy can only be found during those months. However, ever changing agricultural methods and the incredible availability of shipping make strawberries available year round. These “off season” strawberries will be more on the crunchy, less sweet side making them perfect to use in a salsa where the acidity of the lime juice and tomato will help break down the fruit making it a bit softer. Adding sugar to crunchy strawberries will also combat the out of season problems and add sweetness and soften them up in their own juices.

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Easy Strawberry Salsa

Easy Strawberry Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!

Prep Time15 mins

Total Time15 mins

Print Pin Rate

Servings: 8 servings

Ingredients

  • 1 medium tomato chopped
  • 3/4 cup chopped strawberries
  • 1/4 red onion finely diced
  • 1/2 jalapeno seeded and diced
  • 1/3 cup freshly torn cilantro
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Combine all ingredients together in a bowl and stir until mixed thoroughly.

  • Allow to sit at least 1 hour. Keeps in the refrigerator up to 3 days.

  • Serve with chips, eat it over a quesadilla, or simply eat it with a spoon!

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Sodium: 73mg | Potassium: 13mg | Vitamin A: 0.2% | Vitamin C: 4.5% | Calcium: 0.3% | Iron: 0.3%

Course: Appetizer

Cuisine: American

Keyword: strawberry salsa

 

Strawberry Salsa Recipe

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Avocado Fennel Salsa

Avocado Fennel Salsa

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This quirky combination of Avocado, Fennel, and Cucumber makes one outrageously delicious salsa that will change everything you’ve ever thought about fennel. 

 

We love to look for ways to use fennel in our cooking. It is so good for you! If you haven’t jumped on the fennel band wagon you should. Fennel has a licorice flavor to it which makes it unlike a lot of other vegetables out there, especially green ones. Its unusual flavor makes it a fun ingredient to work with. This salsa is so light and refreshing and makes the perfect summer snack. With cucumber, fennel, and avocado it is also packed full of vitamins and nutrients too. It’s flavorful, bright, and delicious!

 

How do I cut fennel?

Start by cutting the bulb away from the leafy stems, then slice off the base end where the roots were. You’ll be left with a white bulb. You can now slice and dice this portion. The entire vegetable that you purchase is edible, including the leaves and stems. This recipe only calls for the bulb.

 

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Avocado Fennel Salsa

This quirky combination of Avocado, Fennel, and Cucumber makes one outrageously delicious salsa that will change everything you’ve ever thought about fennel. 

Prep Time15 mins

Total Time15 mins

Print Pin Rate

Servings: 8 servings

Ingredients

  • 1 fennel bulb diced small
  • 1 cucumber diced small
  • 1/2 red onion minced
  • 1/2 cup minced fresh cilantro
  • 2 limes juiced
  • 2 tablespoons sugar optional
  • 1/2 teaspoon salt
  • 2 avocados diced

Instructions

  • In a large mixing bowl, toss together fennel, cucumber, onion, and cilantro.

  • Stir in lime juice, sugar, and salt.

  • Gently fold in avocado. Serve at room temperature or chilled.

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4.3% | Vitamin C: 18.7% | Calcium: 3.3% | Iron: 3.7%

Course: Appetizer

Cuisine: American

Keyword: Avocado Fennel Salsa

Avocado Fennel Salsa

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Blueberry Bell Pepper Salsa

Blueberry Bell Pepper Salsa

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Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Looking to switch up your salsa routine? Salsa is a great way to enjoy healthy fruits and vegetables. This blueberry salsa is light and refreshing and makes the perfect summer snack. It’s also packed full of vitamins and nutrients too. It’s a great low calorie snack that you can serve up with chips, or even use it to top grilled chicken, fish, and more. It’s light, bright, and full of flavor!

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Blueberry Bell Pepper Salsa

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Prep Time15 mins

Total Time15 mins

Print Pin Rate

Servings: 8 servings

Ingredients

  • 3 cups fresh blueberries
  • 1 bunch fresh cilantro chopped
  • 2 jalapenos minced
  • 1/2 red onion minced
  • 2 red bell peppers diced small
  • 1/2 teaspoon salt
  • 1 lemon juiced

Instructions

  • Pour your blueberries out on a large cutting board. Give them a rough chop. You’ll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl.

  • Add in your chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir until combined.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Sodium: 147mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20.3% | Vitamin C: 66.9% | Calcium: 1.1% | Iron: 2%

Course: Appetizer

Cuisine: American

Keyword: Blueberry Salsa

Blueberry Red Bell Pepper Salsa

 

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

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Spinach Artichoke Dip Recipe | Ashlee Marie

cheesy spinach and artichoke dip recipe and video

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Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, cheese, sour cream, cream cheese, and mayo!

How I created this spinach artichoke dip recipe

I LOVE spinach artichoke dip. If I see it on a menu I ALWAYS order it – but not all spinach and artichoke dip recipes are created equal. So it’s one of those recipes that I HAD to figure out how to recreate – the way I like it, cheesy and full of flavor.

When we were living in Japan this was one of the foods I missed the most! They don’t have a ton of cheese over there so it wasn’t something I could make very often – but when I could find cheese this was a recipe I was constantly tweaking and playing with.

I will say it didn’t always turn out very good – anytime I start a new recipe I usually start by searching cookbooks and online recipes. I start by comparing what they have in common – that creates a great base recipe – then I start comparing how they are different to figure out what I’d want to keep and what I wouldn’t like! Then comes the trial and error. Like learning that if I didn’t rinse and squeeze the fresh spinach I wasn’t happy with the green soupy results!

I serve it with homemade salsa and sour cream, but it’s also amazing on it’s own! It’s even good cold. I will warn you not to overcook it. It does something to the spinach, and it’s really unappetizing and ruins the whole dip for me – ugh.

If you have lived in a foreign land – or simply away from where you grew up – what would be the food you’d miss the most?

Just take me to this cheesy spinach and artichoke dip recipe already!

If you’d rather skip my tips and tricks for making this spinach artichoke dip, along with links to other cheesy appetizer recipes and get straight to this delicious spinach and artichoke dip – simply scroll to the bottom of the page where you can find the printable recipe card.

cheesy spinach artichoke dip recipe

Tips to Make the Perfect Spinach Artichoke Dip

  • Fresh spinach – you want to rinse it really good then squeeze the heck out of it and drain all the spinach “juice” you can – otherwise you’ll have a green soupy dip that honestly doesn’t taste great.  
  • Frozen spinach – you can use frozen spinach instead – it makes it easier and faster to make for sure – I like to thaw the spinach on a few paper towels so it can soak up the extra moisture – again you don’t want soupy dip.
  • Artichoke hearts – I like packed in oil vs water – I think the flavor is much better – as I go through the heart I pull of any leaves that are stiff, no one wants to bite into a stiff artichoke leaf
  • Cheeses – Cream cheese is the base but you’ll want to add a bunch more cheeses – I use all freshly grated cheese – Parmesan, Mozzarella and White cheddar are my go to cheese but you can substitute out any white cheeses that you like and melt well
  • Green onions – you can just add the green onions raw but I like to saute them in butter for the flavor – but this is personal preference – my sister and mom like the raw onion flavor better! 
  • Chili pepper oil – I love the Chinese chili oil that I keep on hand but Tabasco works too and of course you don’t have to use anything if you don’t want to.

cheesy spinach artichoke dip recipe and video

Spinach and Artichoke Dip Recipe

If you love this Spinach Artichoke Dip appetizer as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

spinach artichoke dip recipe

To watch me make this Cheesy Spinach Artichoke Dip play this video

best spinach artichoke dip recipe

Spinach Artichoke Dip

Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, four cheese, sour cream, cream cheese, and mayo!

Course: Appetizer

Cuisine: American

Keyword: spinach and artichoke dip, spinach artichoke dip, spinach artichoke dip recipe

Servings: 20 servings

Calories: 388 kcal

Author: Ashlee Marie

Ingredients

  • 1/2 C butter
  • 3-4 bunches green onion chopped (about 2/3 C)
  • 18-20 oz fresh spinach washed and squeezed dry
  • 34 oz canned artichoke hearts chopped marinated in oil not water
  • 1 Tbsp garlic minced
  • 16 oz full fat cream cheese softened
  • 2 C full fat sour cream
  • 1 C Mayonnaise
  • 2 C freshly grated Parmesan cheese
  • 1 C shredded mozzarella
  • 1 C shredded White Cheddar
  • 1/2 tsp Tabasco sauce or chili pepper oil
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 350 degrees F

  2. Saute the butter and green onions, add the garlic near the end and cook until fragrant.

  3. Rinse your spinach then SQUEEZE it, drain everything you can out of it. – This part is key otherwise your dip will be runny and the dip will taste wrong.

  4. After you SQUEEZE the life out of the spinach chop it up really good.

  5. Drain your artichoke hearts, but don’t rinse them.

  6. Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.

  7. In a mixer add all the ingredients and mix well

  8. spread the dip into a 9×13 glass casserole pan and cover with foil

  9. Cook it in the oven for 25-35 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 15 mins, re-cover and place it back in oven for the rest of the time!

  10. I serve mine with homemade salsa, chips, tortillas

Recipe Video

Recipe Notes

you can substitute frozen spinach instead – I thaw it over paper towels to soak up the extra moisture.

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