Monday, January 16, 2017

Tara's Banana Muffins

-3 cups all-purpose flour
-2 cups white sugar
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon salt
-2 eggs, lightly beaten
-¾ cup milk
-2 teaspoons vanilla extract
-1 cup melted butter, cooled
-2 bananas, mashes
-1 banana, chopped
-1 cup granola
-1 cup chopped walnuts

-1 cup shredded coconut

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. 

Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Tuesday, October 25, 2016

Penne Rosa

  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, crushed
  • 1½ cups marinara
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 4 roma tomatoes, diced
  • 3 cups fresh spinach leaves
  • ½ cup heavy cream
  • salt and pepper, to taste
  • ½ cup shredded parmesan cheese
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  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in sliced mushrooms and saute 3 minutes, until mushrooms are tender.
  3. Add in crushed garlic and let heat 1 minute.
  4. Stir in marinara and crushed red pepper flakes.
  5. Pour in tomatoes and spinach. Stir to combine. Stir in heavy cream.
  6. Serve hot sprinkled with parmesan cheese

Thursday, October 06, 2016

Italian Baked Pork Chops

  1. -boneless pork chops (about 1 inch thick)
  2. -eggs
  3. -Italian bread crumbs
  4. -Parmesan cheese
  5. -Salt and pepper
  6. Preheat oven to 425 degrees. Lightly grease a 7x11-inch baking dish.
  7. Combine bread crumbs, Parmesan cheese, salt, and pepper shallow dish. Press pork into breadcrumb mixture, shake off excess.  Dip into beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
  8. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
  9. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Sunday, July 03, 2016

Cowboy Caviar

-1 can black beans, rinsed and drained
-1 can black eyed peas, rinsed and drained
-1 pound roma tomatoes, chopped
-1 can sweet corn, drained (or 2 cups frozen corn)
-1/2 – 1 red onion, chopped
-1/2 cup diced green bell pepper
-1/2 cup diced red bell pepper (or orange or yellow)
-1 cup chopped cilantro
-1/2 cup pickled jalapeno peppers, chopped

-1/2 cup olive oil
-1/3 cup white wine vinegar
-1 tsp salt
-lime juice

Whisk ingredients for dressing together.

In separate container, combine all ingredients and stir dressing over top.

Sunday, May 15, 2016

Salmon with Sweet/tangy marinade

      -1.5 pounds salmon filets   
-1/3 cup brown sugar
-1/3 cup water
-1/3 cup soy sauce
-salt and pepper
-garlic powder

Season salmon fillets with garlic powder and salt and pepper.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Or, bake at 425 degrees for 10-15 minutes.

Cranberry Pecan Chicken Salad on a Crossaint

-12.5 oz can of chicken, drained
-1 tsp olive oil
-salt and pepper to taste
-1 tbsp Miracle Whip
-1 tbsp non-fat greek yogurt 
-1/4 cup celery, chopped (about 1/2 of a rib)
-1/8 cup chopped pecans
-1/4 cup dried cranberries

Mix all ingredients and serve on croissants or fresh Kaiser rolls.

Monday, February 08, 2016

Bacon, Mushroom, Chicken Pasta

-1 box rigatoni pasta or similar
-2-3 pieces of bacon, chopped (I used at least 6)
-1/2 yellow onion finely diced
-about 3 tablespoons garlic, minced
-1 chicken bouillon cube
-1 cup half and half
-1 cup ricotta cheese
-1 package fresh sliced baby bella mushrooms (about 4 cups)
-2 cups diced cooked chicken (I used leftover rotisserie chicken)
-1/2 cup grated parmesan cheese
-salt, pepper, dried thyme, dried italian herbs
*optional – sliced green onion to garnish

Get out a large skillet/saute pan and fry your bacon bits and render as much fat as possible from them. Scoop out the bacon pieces onto a paper towel to drain, and add your chopped onion and garlic to the bacon fat.  While those are sweating, get a pot of salted water ready to boil for your pasta.  Add your pasta to the boiling water and cook per box instructions.  When the onions and garlic have softened, add in your mushrooms and season with thyme and salt and pepper.  When mushrooms have softened a bit add your ricotta cheese, half and half, the bouillon cube- stir everything together.  If sauce seems to thick ladle in some of the pastas cooking water to thin it out a bit before draining the pasta.  Add cooked pasta, chicken, and bacon bits to the sauce and toss together parmesan and italian herbs.  Garnish with something fresh and green like spring onions or fresh parsley and serve hot.

Tuesday, January 26, 2016

Fajita seasoning

Tuesday, January 19, 2016

Baked Anelletti

-1 onion
-1 carrot
-olive oil
-1/2 pound ground pork
-1/2 pound ground beef
-white wine
-tomato sauce
-Green peas
-Salt and pepper to taste

Cream Sauce
-3 tablespoons butter
-3 tablespoons flour
-3 cups milk
-1 pound anelletti

-Parmigiano Reggiano cheese

First of all prepare the ragù as follows.  Finely mince together the onion, carrot, celery and parsley.
Put the minced vegetables together with the meats in a large pot, add olive oil and  brown them. Raise the heat to high and add the wine. Let most evaporate off. Add the salt, pepper and tomato sauce.
Cook covered over very low heat for 30 minutes. Add the green peas you have boiled before,  and continue cooking another 15 minutes. Stop cooking when the sauce has thickened.

Meanwhile make the cream sauce.  If you find it ready, you do not need to prepare it.
Otherwise make it as follows.  Melt the butter in a medium size saucepan and stir in the flour to make a paste. Slowly add the milk and whisk until smooth. Add pepper and nutmeg.

Combine the ragù and cream sauce and set aside. Keep 1 cup separate to spoon on top of the casserole.

Cook the anelletti until very “al dente”, about 7 minutes.  Do not over cook as they will cook in the oven again.  Drain and combine the anelletti with the ragù and cream sauce mixture.  Add some pieces of mozzarella cheese and some parmesan cheese. Transfer to the casserole dish and spread the remaining sauce on top.  Add on top some pieces of mozzarella cheese.  Bake in a preheated 350°F oven until the top is nicely browned, about 30 minutes.

Good appetite!

From the kitchen of Teresa Ferreri.

Kelley's Stromboli

This recipe yields two stromboli, so half it if you don't think you'll need two....

-2 Italian bread doughs (appx 1 lb each, or if you use a freezer dough is fine)
-1 lb hot cappicola (sliced)
-1/2 lb sandwich pepperoni (sliced)
-1/2 lb honey ham (sliced)
-1 lb mozzarella cheese slices
-1 lb provolone cheese slices
-Mild banana pepper rings
-Olive Oil
-Dried basil seasoning
-Parmesan cheese
-Garlic powder
-Fresh ground black pepper

*Preheat oven to 350 degrees
1) Flour a very large surface (we use our kitchen table); *keep flour nearby!
2) Flour rolling pin and start rolling out dough until it measures about 2 feet long by 2 feet wide and is thin, but not transparent.  *Keep dusting with flour if roller is sticking or dough is sticking to table.  If the dough tears from being rolled too thin, no worries, you can wet your finger with water and re-work the area.
3) Starting at upper right corner (leaving about 2 inches of dough at top), layer hot cappicola, pepperoni, provolone cheese in that order all the way down, like a column, leaving 2 inches of dough at the bottom.  I use about two slices of cappicola, one slice of pepperoni, one slice of provolone.
4) With the help of another person, carefully lift the right side you just layered and fold it over towards the left one time.
5) Now on the layer you just rolled, leaving the same 2 inches at the top, work your way down layering one slice of honey ham, one slice of pepperoni, one slice of mozzarella, in that order, all the way down (leaving 2 inches at the bottom)
6) Put pepper rings on this layer (careful not to get too much pepper brine as it will get soggy then), we like a lot of peppers, but its your choice.
7) Again with the help of someone, flip the left side of the dough over this rolled layer, extending about an inch past; tuck that extension under the roll; gently seal any tears, splits
8) Fold up the top and bottom 2 inches of dough to seal it.
9) Drizzle olive oil on the top, followed by the remaining ingredients; using your hands, rub this all over the top of the stromboli
10) With the help of another, carefully place stromboli on a thick sheet of foil, that's been folded up on all sides to prevent leaks. We do this because we don't have a pan long enough to accomodate!  Place in oven on middle rack; Bake for about 45-60 minutes, or until nice and golden brown and bubbling.
11) Let rest for a few minutes once done, slice and enjoy :-)

Saturday, September 05, 2015

Beef and Broccoli

-1/2 tsp baking soda
-1 tsp sugar
-1 tbsp cornstarch
-1 tbsp soy sauce
-1 tbsp water
-2 tbsp vegetable oil
-1 1/2 flank steak, sliced into thin strips

Whisk all ingredients together in a large zip bad.  Add beef and toss to coat.  Marinate for at least one hour.

-1/2 cup soy sauce
-2 tbsp brown sugar
-4 cloves minced garlic
-2 tbsp flour
-1 tbsp sherry
-3 tbsp vegetable oil
-2 heads of broccoli, crowns only

In a small tupperware container, mix together soy sauce, brown sugar, garlic, flour, and sherry until smooth.  Cover and set aside.

In large wok, heat 2 tbsp oil over high heat until shimmering.  Add broccoli and saute on high 3-6 minutes.  Transfer broccoli to plate.

Reduce heat to medium-high.  Carefully add remaining tablespoon of oil.  Add meat and half of the sauce mixture and saute 3-4 minutes, stirring often until meat is cooked and no longer pink.  Stir in broccoli and remaining sauce and saute 1 additional minute.  Serve over rice.  Sometimes I add some sesame seeds or rice noodles on top before serving.

Tuesday, August 11, 2015

Baked Ravioli Casserole

-1 Bag of frozen ravioli
-1 jar of marinara sauce
-2 cups of mozzarella cheese

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.  Cover with aluminum foil and bake 20-30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

Sunday, June 21, 2015

Skinny Bang Bang Shrimp

  • -1 lb shrimp (about 50 shrimp), uncooked. shelled, and deveined.
  • -10 skewer sticks (optional)
  • -3 T plain greek yogurt
  • -3 T chopped green onion, plus more for garnish
  • -1½ T sweet Thai chili sauce 
  • -½-3/4 T sriracha sauce

Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. Set aside. Grill shrimp a few minutes per side.  Brush each hot skewer liberally with the sauce, on both sides and then serve immediately

Stuffed Peppers

-1/2 lb Italian Sausage
-1/2 lb ground beef
-1 can Rotel Diced Tomatoes and Green Chilies
-1 med onion, chopped
-2 cloves garlic, minced
-6 bell peppers
-1 cup rice, raw
-2 cups Mexican blend shredded cheese, divided
-olive oil
-salt & pepper

Get the rice cooking. Brown the sausage and ground beef and season to taste.

Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.

In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.

Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.

Stir to combine all ingredients.  Add 1½ cups of cheese to mixture and stir to combine.

Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8x8 baking dish. Sprinkle remaining ½ cup of cheese over the tops of the peppers and cover with foil.

Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!

Wednesday, June 17, 2015

Pesto Chicken

-4 boneless, skinless chicken breasts
-salt and fresh ground black pepper for seasoning chicken
-8 ounces basil pesto (I use Classico jarred pesto) 
-1/2-1 cup grated low-fat mozzarella cheese

Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" baking dish with non-stick spray, then spread half the pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread the rest of pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes. Remove foil and sprinkle chicken with grated mozzarella cheese. Put dish back into the oven without foil and broil for approx 5 minutes until cheese is melted and a little browned.

Slow Cook Pulled Pork

-1 tbsp Cajun seasoning
-1 tbsp liquid smoke
-4 cloves garlic
-18 ounce bottle of barbeque sauce

Put roast in slow cooker.  Cover with seasoning, garlic, liquid smoke, and then barbeque sauce.  Put on lid and cook on low for 8 hours.  

Sausage and Cheese Crockpot Tortellini

-1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
-20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home)
-32 oz. Low Sodium Chicken Broth
-2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic, and oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings
-8 oz. Cream Cheese 
-Grated Parmesan Cheese for topping!

Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.
Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Monday, June 08, 2015

Avocado Hummus

-30 ounces Chick Peas/Garbanzo Beans (2 cans), rinsed and drained
-1 avocado
-1/2-1 cup cilantro
-1 tsp garlic
-1/4 cup lime juice (about 2 small limes)
-1/2 cup olive oil
-3 tsp salt

Blend in blender until smooth slowly adding the lime juice and olive oil as you go.

From the kitchen of Andreia Waggoner.a

Sunday, March 22, 2015

Slower Cooker Corned Beef and Cabbage

-4 large carrots, peeled and cut into 3 inch pieces      
-3 potatoes, cut into bite-sized pieces
-1 onion, peeled and cut into bite-sized pieces     
-4 cups water
-1, 4 pound corned beef brisket with spice packet
-1/4 head of cabbage, coarsely chopped or sliced
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.  Sprinkle on the spices from the packet, cover, and set the cooker on High.  Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.  Serve with rye bread, swiss cheese, and mustard.

Thursday, February 05, 2015

Libby's Chicken Tacos

These are Adam's absolute favorite tacos and the recipe of my friend Libby.  I tried to replicate them last night and got rave reviews.

-2 rotisserie chickens, meat shredded (or 4 large chicken breasts, cooked and shredded)
-3 poblano peppers (roasted, skins removed, and diced)
-Medium onion, chopped
-1-2 tbsp chili powder
-1-2 tbsp cumin
-can of chipotle in adobo sauce (I use the sauce only....about 1 tbsp)
-2 cans of diced tomatoes

I roast peppers right on my gas cooktop.  You can also use your grill or broil in your oven. Blacken and blister skins of peppers.  Place in a paper or plastic bag.  Seal bag and let sit for a few minutes. Pull skins off peppers and seed them.  Chop up peppers and set aside.  Cook onion in pan in a little olive oil.  Once onions are translucent, add in chicken, peppers, spices, and diced tomatoes.  I use about 1 tbsp of the adobo sauce (or as much as I can strain out of the jar) but don't add in any chipotle peppers.  You can chop some and add in if you like.  Do a small amount at a time and test...they are so spicy and add a lot of heat.  Simmer on stovetop until flavors are melded (at least 15+ mins).   Serve on tortillas with your favorite toppings.  We like these on white corn tortillas with some mexican cheese and sliced avocado.  Libby serves with a squeeze of lime.

From the kitchen of Libby Chapman.

Monday, December 29, 2014

Lemon Garlic Dump Chicken

-1 – 2 tsp minced garlic (I like more so I used 2)
-1/4 cup olive oil
-1 Tbls parsley flakes
-2 Tbls lemon juice (or the juice of one whole lemon)
-4-6 chicken breasts (or 8 to 10 chicken tenders)

Place all ingredients into a 1-gallon freezer bag and freeze.

Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.
Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)

Chicken with Wine and Mushroom Sauce

-4 skinless chicken breasts
-1 tbsp plain flour, seasoned
-1-2 cups chicken stock
-8 ounce pkg sliced mushrooms
-1/2 onion, diced
-3/4-1 1/2 cups red wine
-1 tbsp mild olive oil, vegetable oil

Toss the chicken in the flour, then tap off the excess (I season with salt and 5 pepper mix). Mix 1 tsp of the excess flour with a little chicken stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms, onion, and thyme. Cook over a medium-high heat for about 5-10 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5-10 mins or until cooked through and the sauce is glossy.

Saturday, December 13, 2014


-12 ounces semi sweet chocolate chips. melted
-1 1/2 cups sweetened shredded coconut

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.     

In a medium bowl, combine toasted coconut and melted chocolate. (I melt chocolate in the microwave....stirring after 30 second can also slowly melt using a double boiler). Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet or candy papers. Repeat with remaining mixture. Place in the refrigerator until candy is set, about 20 minutes. Keep in refrigerator until ready to serve.

Chocolate Peanut Clusters

-1/2 cup  Milk Chocolate Chips
-1/2 cup Semi-Sweet Chocolate Chips
-1 tablespoon shortening (do not use butter, margarine, spread or oil)
-1/2 cup unsalted, roasted peanuts
-1/2 cup salted, roasted peanuts
Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peanuts.  Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store in tightly covered container in refrigerator.  Makes about 2 dozen candies.

Tuesday, October 21, 2014

Creamy Chicken Bake

-2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (4 large breasts)
-1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )
-1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
-1 Cup Sour Cream
-8 oz can Mushrooms drained (stems and pieces - or use fresh)
-1/2 Cup Water
-1/2 teaspoon Onion Powder
-1 teaspoon Chives (chopped) 
-Few dashes of Paprika  
-Salt and Pepper to taste

Preheat oven to 350 degrees F.  Grease (non-stick cooking spray) a 9x13 baking dish or similar size. Place chicken breast in baking dish in a single layer - lightly salt and pepper.  In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water.  Next, evenly pour over top of chicken and lightly sprinkle with paprika.  Bake on middle rack for approximately 1 hour, until chicken breast is cooked thoroughly.

Mississippi Roast

-1, 3-pound chuck roast
-1 packet of dry ranch seasoning mix
-1 packet of dry au jus gravy mix
-6 tbsp. butter
-¼ cup water
-5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.  Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast. Cook on low for 8 hours.  Shred and serve with gravy/sauce.

Monday, October 13, 2014

Spinach and Artichoke Pasta

-6 Tablespoons Butter
-4 cloves Garlic, Finely Minced
-2 bags Baby Spinach
-2 cans Artichoke Hearts, Drained And Halved
-3 Tablespoons Flour
-3 cups Whole Milk
-1/4 teaspoon Cayenne Pepper
-Salt And Pepper, to taste
-1/2 cup Grated Parmesan Cheese
-1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
-1/2 cup Low Sodium Chicken Broth (less Or More)
-12 ounces, weight Penne, Cooked Until Al Dente
-1/2 cup Seasoned Panko Breadcrumbs
-Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.

Serve immediately!

From the kitchen of The Pioneer Woman.
Posted by on October 8 2012