Friday, April 19, 2013

Holy Moley Spaghetti

This is such a great pasta.  We have a restaurant in town that serves something kinda like this, but boy is it pricey!  So we sat down and put our heads together and came up with this.  And WOW I am so happy we did.  It's got everything but the kitchen sink and is aptly name Holy Moley Spaghetti.  Don't worry, just don't eat breakfast or lunch the day of...or have an appetite and you'll be good ;)

Holy Moley Spaghetti

Servings 6-8

Ingredients You'll Need

Meat sauce:

1 24 ounce jar of your favorite spaghetti sauce
1 15 ounce can artichoke hearts, drained and rinsed
1 14 ounce package turkey sausage, sliced
1 medium onion, chopped
1 cup green bell peppers, chopped
1 cup red bell peppers, chopped
1 2.25 ounce can sliced black olives
1 lb of fajita stripped chicken

Nacho cheese sauce:

4 ounces pepper jack, shredded
8 ounces cheddar cheese, shredded
1 Tablespoon cornstarch
1 12 ounce can evaporated milk, divided
2 teaspoons hot sauce
pinch of salt


For the meat sauce:

Preheat oven to 200 F Degrees.

Set a pot of water to boil for the spaghetti (follow boxes instructions).
Saute peppers, and onions until tender then set aside.
In the same skillet over medium heat, cook your turkey sausage and fajita chicken, roughly 5-8 minutes.
Add spaghetti sauce, peppers, onions, and the artichoke hearts and heat till boiling, about 10 minutes.
Put in a bowl and keep warm in the preheated oven.

The pasta water should be boiling by now, so in it goes!

For the nacho cheese sauce:

Toss together pepper jack cheese, cheddar cheese, and cornstarch in a medium sized saucepan, until evenly coated.  Stir in 1 cup evaporated milk, the hot sauce, and pinch of salt.
Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.  Stir in additional evaporated milk, if needed, until desired consistency is reached.  Set in a bowl.

Drain the pasta when ready, place in a large bowl then add both the meat sauce and the nacho cheese sauce in with it.  Stir, stir, stir until it's all well incorporated.

And there you have it.  One magnificent Holy Moley Spaghetti.  I hope you enjoy making it as much as we did!

Wednesday, April 17, 2013

Chicken Alfredo with Red Peppers

Wow, this may not be a 'pretty' pasta, but it tastes so darn good it makes up for its appearance!  It is the best Alfredo I've ever had and is just packed with flavor!

Chicken Alfredo with Red Peppers

Ingredients You'll Need:

  • 8 ounces Angel hair Pasta
  • 2 cups fajita sliced red bell peppers, sauteed
  • 16 ounces fajita chicken, cooked
  • 1 medium onion, chopped, sauteed
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Sauce:

  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper


  • In a medium skillet cook red peppers and onions in oil and butter until peppers and onions are translucent.   Set aside.  Using the same skillet cook fajita chicken roughly 5-10 minutes.
  • Make Angel hair pasta according to directions.

For the Sauce:

  • Melt butter in a medium, non-stick saucepan over medium heat. 
  • Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. 
  • Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta, chicken, onions, and peppers.  Serve immediately.

Monday, April 15, 2013

Blueberry Ice Cream

Who doesn't love fruit? It's good for you, pumps your body full of needed vitamins and nutrients that you can't get elsewhere, and tastes sooo good!  This easy ice cream doesn't need an ice cream maker. Just mix these few ingredients and freeze about 8 hours or overnight and you're good to go!

Blueberry Ice Cream

Ingredients You'll Need:

  • 14 oz Eagle Brand sweetened condensed milk 
  • 2 cups heavy whipping cream
  • 3 Tablespoons butter, melted

For the Filling:

  • 2 cups Fresh Blueberries
  • Juice of 1 lemon (roughly 2 1/2 Tablespoons)
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • pinch of cinnamon


For the blueberry filling:

  • In a small saucepan over medium-low heat, combine blueberries, sugar, and lemon juice. Cook, stirring constantly for 5 minutes, or until the blueberries are softened.  
  • Combine cornstarch and water until smooth; stir into the blueberry mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat, cool a few minutes and place in the refrigerator. It is very important that the completely cool.  Stir occasionally.  

Once it is cool move on to the next step:

  • Whip heavy cream to stiff peaks in a mixing bowl.  
  • Meanwhile combine sweetened condensed milk, blueberry filling, and melted butter in a large bowl.  Mix well and fold in whipping cream until well incorporated.
  • Pour into a 2 quart container, cover, and freeze 8 hours until firm.  Keep in the freezer.



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