Wednesday, August 18, 2010

New Recipes

**Just a little post to show you some of the things I've been cooking lately!! Randi gave me an awesome cookbook for my birthday and I love trying new things! Hope you enjoy!**
Baked Parmesan Fish with Pasta (makes 4 servings) (from the Nestle Cookbook)







1/3 cupe grated fat free Parmesan cheese
1 teaspoon all purpose flour
3 thyme springs, leaves removed and crushed (I used regular thyme in the bottle)
4 white fish fillets (6 oz each) (I used Salmon and it was great)
1 package (9 oz) Buitoni Refrigerated Angel Hair Pasta (I just used regular pasta)
1 medium onion, chopped
1 cup halved mushroom caps (I used the pieces and stems from the can)
1/2 cup finely sliced green onions
2 cloves garlic, crushed (I did not know how to crush garlic at the time so I used the minced kind in the can)

Directions:
Preheat oven to 350
Place cheese, flour, and thyme in paper bag (I used ziploc). Individually coat fish by gently shaking in bag; discard coating ingredients. Place fish in baking pan with rack.
Bake for 20 minutes or until fish flakes easily.
Prepare pasta according to package directions.
Heat large, nonstick skillet over medium high heat. Add onion, mushrooms, green onions, and garlic. Cook, stirring frequently, until onions are tender. Season with salt and ground black pepper.
Place past on oven-warmed plates. Attractively arrange fish over pasta. Serve with mushroom medly over fish and pasta. Garnish with thyme, if desired.

TIP: you can use most firm, white fish fillets, including swordfish, sole, halibut, or red snapper.
Prep: 15 min
Cooking: 25 min

*I used regular pasta and it was VERY plain. Next time I will use the Buitoni because it probably has some seasonings on it. Otherwise, add a jar of tomato or alfredo sauce to jazz it up! We really liked it though!



Fusilli with Blue Cheese and Toasted Walnuts (Nestle Cookbook)


Makes 4 servings

Ingredients
1 package (16 oz) dry fusilli or bow tie pasta
1 can (12 oz) Nestle Carnation evaporated milk
1 cup (4 oz) crumbled blue cheese
1 1/2 cup frozen peas, thawed (I used the whole 1lb bag)
3/4 cup chopped walnuts, toasted


Directions:

Prepare pasta according to package directions.
Heat evaporated milk in large skillet over medium high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
Add pasta and peas. Cook, stirring frequently, until heated throughout. Sprinkle with nuts before serving.
Prep: 10 min
Cooking: 15 min

* This was very rich but very good! I think it would be better with a little meat in it, maybe some chicken or shrimp, but it really was delicious, and I don't even care for blue cheese!

3 comments:

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