Ingredients:

• 12 oz (340g) rotini or penne pasta
• 3 cups corn kernels (fresh, frozen, or canned)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese (or feta), crumbled
• 2 green onions, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and pepper, to taste
• Lime wedges, for garnish

Instructions:

1. Cook the pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions.
   Drain, rinse under cold water, and set aside.
2. Prepare the corn:
   If using fresh corn, grill or sauté the kernels until lightly charred.
   If using frozen or canned, drain any excess liquid and sauté the corn for 5 minutes in a hot skillet for extra flavor.
3. Make the dressing:
   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Combine the salad:
   Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl.
   Toss everything together until well-coated with the creamy dressing.
5. Chill and serve:
   Refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
   Serve chilled with lime wedges on the side for a tangy finish.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 6-8 servings

Ingredients:

• 1 package (16 ounces) elbow macaroni
• 4 medium carrots, shredded
• 1 large green pepper, chopped
• 1 medium red onion, chopped
• 2 cups mayonnaise
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Cook the macaroni:
   Boil the elbow macaroni according to the package directions until al dente.
   Drain and rinse with cold water to cool it down.
   Ensure the pasta is well-drained.
2. Prepare the vegetables:
   In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion.
3. Make the dressing:
   In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth.
4. Combine and chill:
   Pour the dressing over the macaroni and vegetables.
   Stir well to ensure everything is evenly coated.
   Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld.
5. Serving Suggestion:
   This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings.
   It pairs well with grilled meats and other picnic sides.

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16

Ingredients:

• 12 ounces tortellini pasta
• ½ pound Italian ground sausage
• ½ medium yellow onion, diced
• 1 pound ground beef
• 1 tablespoon olive oil
• 2 cups mozzarella cheese
• ½ cup cooked chopped bacon
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• Sliced pepperoni
• 24 ounces pizza sauce

Directions:

1. Boil tortellini according to package instructions.
2. Drain and set aside.
3. In a large skillet over medium-high heat, sauté onions in olive oil until soft.
4. Add ground beef and sausage, cook until browned.
5. Add garlic, cook for 1 minute.
6. Season with Italian seasoning.
7. Drain grease and return meat to skillet.
8. Add bacon.
9. Add pizza sauce and cooked tortellini.
10. Stir to combine and bring to a simmer.
11. Top with mozzarella cheese and pepperoni.
12. Cover, turn off heat, and let steam melt the cheese.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 6 servings

Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.

Ingredients:

• 2 portions of noodles (300 g / 10.6 oz, fresh egg noodles)
• 1.5 tbsp soy sauce
• 3 tbsp oyster sauce
• 1.5 tsp dark soy sauce
• 3 tbsp peanut oil
• 300 g (10.6 oz) beef (chuck, flank, ribeye, sirloin steak)
• 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tbsp chicken or vegetable broth
• 1/2 tbsp soy sauce
• 1/2 tbsp cornstarch
• Black pepper to taste
• 1 medium-size onion, thinly sliced
• 3 scallions, cut into 2-inch pieces

Instructions:

1. Slice and Marinate the Beef:
   1. Slice 300g of beef into 1/8-inch thick pieces.
   2. Marinate with 1/4 tsp salt, 1/8 tsp baking soda, 2 tbsp chicken or vegetable broth, 1/2 tbsp soy sauce, 1/2 tbsp cornstarch, and black pepper.
   3. Let it sit for 20 minutes.
2. Cook the Noodles:
   1. Boil 2 portions of fresh egg noodles for 2-3 minutes or per package instructions.
   2. Drain and set aside.
3. Prepare the Wok:
   1. Heat a wok on maximum heat until smoking hot.
   2. Add generous oil to create a non-stick surface.
   3. Wait for the oil to smoke before adding marinated beef.
   4. Stir and cook.
4. Cook the Beef and Onions:
   1. When beef is halfway cooked, add sliced onions.
   2. Stir for 15 seconds.
5. Add Noodles and Scallions:
   1. Remove noodles from water, add scallions to the wok along with noodles.
   2. Turn off the heat.
6. Season the Chow Mein:
   1. Add 1.5 tbsp soy sauce, 3 tbsp oyster sauce, and 1.5 tsp dark soy sauce.
   2. Mix until well combined.
7. Adjust Flavor and Serve:
   1. Taste and adjust seasoning.
8. Optional: Add toasted sesame oil for extra flavor.
9. Enjoy your delicious Beef Chow Mein!

Pro Tips:

1. Control wok heat: Heat wok until smoking hot before adding oil.
2. Be generous with oil to prevent noodles from sticking.
3. Turn off the heat before adding noodles for authentic Lo Mein texture.
4. Use high-quality oyster sauce for a key flavor boost.
5. Adjust seasoning based on sodium levels in soy and oyster sauce.

Ingredients:

• 1 lb. salad macaroni
• 4 hard-boiled eggs, chopped
• 1 small onion, finely diced
• 3 celery ribs, diced small
• 1 small sweet pepper, seeded and diced small (red or orange)
• 2 cups light mayonnaise (or Miracle Whip, See Notes)
• 1/2 cup sugar
• 1-2 Tbsp. yellow or Dijon mustard
• 2 Tbsp. dill pickle relish
• 1 Tbsp. white vinegar or apple cider vinegar
• 3/4 tsp. celery seed
• 1/4 tsp. salt
• Paprika (to garnish)

Directions:

1. Bring a large pot of water to a boil over medium heat.
2. Cook the macaroni according to directions.
3. When finished, drain well, rinse with cold water, and transfer to a large bowl.
4. While the pasta is cooking, combine the dressing ingredients and mix until well blended.
5. Set aside.
6. Once the pasta has cooled, add chopped hard-boiled eggs, diced onion, diced celery, and diced sweet pepper.
7. Add the dressing mixture to the bowl and stir until well combined.
8. Chill the salad for at least 2 hours before serving.
9. Garnish with paprika before serving

Ingredients

• 16 ounces penne pasta
• 3 tablespoons salted butter
• 1 teaspoon garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups (490 g) whole milk
• 1 cup (238 g) heavy cream
• 1 cup (100 g) parmesan cheese, grated
• 2 cups (226 g) mozzarella cheese, shredded, divided
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cups rotisserie chicken, shredded, diced
• 2 teaspoons fresh parsley, finely chopped for garnish
• salt, to taste

Instructions

1. Preheat the oven to 375°F.
2. Boil pasta in salted water according to package directions.
3. Reserve 1 cup of pasta water and drain the rest.
4. Set the noodles and reserved pasta water aside.
5. In a large oven-safe skillet over medium heat, melt the butter.
6. Add the minced garlic and cook for 30 seconds.
7. Add the all-purpose flour to the skillet and whisk it together with the butter, cooking for 1 more minute.
8. Slowly drizzle in the milk and heavy cream, whisking constantly until the mixture thickens enough to coat the back of a spoon.
9. Add the parmesan cheese, ½ cup of shredded mozzarella cheese, onion powder, kosher salt, and black pepper.
10. Continue to stir until the cheese is completely melted and the sauce is smooth.
11. Add the rotisserie chicken and cooked pasta.
12. Stir to combine everything evenly with the sauce.
13. If your sauce is too thick, add some reserved pasta water, stirring to combine.
14. Sprinkle the remaining shredded mozzarella cheese over the top of the dish.
15. Bake, uncovered, for approximately 20 minutes or until cooked through and lightly browned.
16. Garnish with finely chopped fresh parsley and serve.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Ingredients:

1. 8 ounces noodles (ramen, udon, or rice noodles work well)
2. 1 pound beef (sirloin or flank steak), thinly sliced
3. 2 tablespoons vegetable oil
4. 3 garlic cloves, minced
5. 1 inch piece of ginger, grated
6. 1/4 cup soy sauce
7. 2 tablespoons oyster sauce
8. 1 tablespoon brown sugar
9. 1 tablespoon sesame oil
10. 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
11. Green onions and sesame seeds for garnish

Directions:

1. Cook the noodles according to the package instructions.
2. Drain and set aside.
3. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil to make the sauce.
4. Set aside.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
6. Add the thinly sliced beef and stir-fry until browned and cooked through, about 2-3 minutes.
7. Remove the beef from the skillet and set aside.
8. In the same skillet, add a little more oil if needed.
9. Sauté the garlic and ginger until fragrant, about 1 minute.
10. Add the mixed vegetables and stir-fry until just tender, about 3-4 minutes.
11. Return the beef to the skillet.
12. Add the cooked noodles and the prepared sauce.
13. Toss everything together until the noodles and beef are evenly coated with the sauce and heated through.
14. Serve the Asian Beef Noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.
15. Enjoy the delightful combination of flavors and textures in this Asian Beef Noodles dish, a delicious way to bring a taste of Asia to your table.

Ingredients

• 8-oz thin spaghetti
• 6-oz cream cheese, cubed
• 1½ tsp minced garlic
• 3 Tbsp butter
• 3 Tbsp sour cream
• 5 Tbsp milk
• 2 to 3 tsp salt-free Cajun seasoning
• ¼ tsp onion powder
• 1½ tsp dried parsley
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook spaghetti according to package directions until al dente.
2. Drain and set aside.
3. In a large skillet over medium-high heat, sauté garlic in butter for 1 minute.
4. Add cream cheese, sour cream, milk, Cajun seasoning, onion powder, salt, and pepper.
5. Cook over low heat, stirring until smooth.
6. Remove from heat, stir in Parmesan cheese.
7. Toss pasta in the sauce until well coated.
8. Garnish with parsley.

PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
COURSE: Main Course
CUISINE: American, Italian
SERVINGS: 4 servings
CALORIES PER SERVING: 641 kcal

Ingredients

• 3 garlic cloves , minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins , sliced
• ¼ teaspoon salt
• ¼ teaspoon paprika
• 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
• 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
• 1 tablespoon basil
• ¼ teaspoon red pepper flakes
• ½ cup reserved cooked pasta water or more
• ¼ teaspoon salt to taste

Instructions

1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side.
4. Remove from heat.
5. Cook pasta according to package instructions.
6. Reserve some cooked pasta water.
7. Drain the pasta.
8. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
9. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
10. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
11. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
12. Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.
13. If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out.
14. Do not add all of pasta water at once – you might need less or more of it.
15. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed.
16. Let it simmer for a couple of minutes for flavors to combine.
17. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Notes

• What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
• If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
• Reserve 2 tablespoons of this drained olive oil.
• Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.
• Do not shred fresh Mozzarella. Use pre-shredded Mozzarella cheese sold in bags.