1 (16 ounce) box Angel Hair pasta
3 Tbsp olive oil
4 cloves garlic, diced
2 cups plum tomatoes (fresh or canned) diced
1 Tbsp balsamic vinegar
1 cup chicken broth
2 Tbsp chopped fresh basil
1/4 cup parmesan cheese
Bring a stock pot of lightly salted water to a boil add pasta and cook for 8 minutes or until al dente and drain.
place olive oil in a skillet and heat over high heat. Add garlic and cook till toasty brown 1-2 minutes. Reduce heat to medium high and add tomatoes, vinegar and chicken broth, let simmer for 8 minutes. Stir in basil and cooked pasta and let simmer 5 minutes. Serve with parmesan cheese. Enjoy!!
Preheat oven to 425 degrees. Line one large baking sheet with parchment paper and set aside.
1/2 cup grated parmesan cheese
1/2 cup shredded parmesan cheese
Garlic powder and black pepper
Slice your zucchini in 1/4 inch rounds and set on your prepared Baking sheet. Sprinkle with garlic powder and pepper. Using a spoon place grated on top of each zucchini round. Sprinkle with shredded parmesan cheese. Place in the oven and bake at 425 degrees for 15-20 minutes. Serve with some ranch dipping sauce and enjoy!! 🙂
****This recipe was adapted from http://www.fivehearthome.com*****
Preheat oven to Broil. Line on baking pan with foil
1 loaf crusty Italian bread, sliced down the center
1/4 cup of butter
1 Tbsp chopped garlic
12 artichoke hearts that have been packed in water, chopped
1-1/2 cups shredded mozzarella cheese
1/2 cup shaved parmesan cheese
1/2 cup sour cream
1/2 cup shaved parmesan for top of bread
In a skillet melt butter, add garlic and cook just until garlic gets toasty. Add artichoke hearts, mozzarella, 1/2 cup parmesan and sour cream. Stir until combined well, once combined remove from heat.
Place cut bread on your prepared baking sheet. Slather your artichoke mixture on top of your bread and then top with other 1/2 cup of shaved parmesan. Broil 3-5 minutes watching very closely as you do not want to burn your bread but you do want to melt your cheese. Slice and serve warm. ENJOY;)
Recipe Adapted from The Girl Who Ate Everything
4 Tbsp Butter, divided
4 cloves of garlic, diced and divided
1-1/2 cups uncooked arborio rice
3-1/2 cups chicken broth
2 Tbsp white wine, divided
8 Artichoke hearts, quartered
1-1/2 cups sliced crimini mushrooms
1/2 cup shaved fresh Parmesan Cheese
In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.
In a large saute pan Melt 2 Tbsp butter over medium high heat. Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.
Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂