Miracle Fettucini Carbonara

Ingredients:

7 ounce Miracle Noodle Fettucini (www.miraclenoodle.com)
1 1/2 ounce prosciutto di Parma
2 ounce fresh baby spinach leaves
1 egg, beaten
2 ounce parmesan cheese, shredded
2 tablespoon extra virgin olive oil
dash garlic powder
dash onion powder

Instructions:

Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid.

Heat EVOO in a pan over medium heat. Add the spinach and sprinkle it with the garlic and onion powders. When spinach starts to wilt add the noodles and prosciutto. Stir until heated through. Remove the pan from the heat and add in the egg and parmesan cheese. Serve immediately.

Comments

Chicken Schwarma

Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight. Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling. Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

Baked Potato Dip

Ingredients: 2 (16 oz) containers sour cream 1 (3 oz) can of bacon bits 2 cups shredded cheddar cheese 1 bunch green onions, chopped Instructions: In a medium mixing bowl, combine all ingredients. Stir well. Refrigerate until ready to serve. Serve with Fritos.

Macaroni au Gratin

Ingredients: Kosher salt 6 oz dry elbow macaroni (about 1 1/4 cups) 1 tsp neutral vegetable oil 2 oz grana padano, shredded (I used parmesan) 2 oz Jarlsberg, shredded 6 oz white cheddar, shredded 2 cups heavy cream Sea salt Instructions: In a medium saucepan, bring 2 quarts water and 1 ½ tablespoons kosher salt to a boil. Add the macaroni and return to a boil; once boiling, cook until barely al dente (about 5 minutes), then drain the pasta well. Transfer to a rimmed baking sheet and mix in the oil to keep the noodles from sticking. Let cool completely. You should have about 3 cups. Set a rack in the oven about 4 inches from the broiler and preheat the broiler. Combine the grana padano, Jarlsberg, and white cheddar in a large bowl; reserve 60 percent of the cheese for the top. In a large deep saucepan, bring the cream and 1 teaspoon sea salt to a boil. Let simmer for about 2 minutes. The cream will foam up and then subside into a simmer. Add the noodles and cook, stirring occasion...

Kristy's Kitchen

Search This Blog