Hey guys! I’m Shawn from I Wash You Dry, where I blog about simple recipes with easy clean up. With school back in session, I’m all about no fuss dinners and the least amount of dishes as possible.
Who wants to spend more time than we need to in the kitchen?
Not this gal!
That’s why I love making one-skillet dinners like this cheesy One Skillet Baked Ziti and these mouthwatering Macho Nachos. When Better Homes and Gardens asked me to find a recipe on their site and recreate it, it was a no-brainer. This Chili-Pasta Skillet practically jumped right out at me and begged me to recreate it.
There wasn’t much that I altered from the recipe’s original state, just a couple things here and there to give it my own personal flare.
The recipe calls for a can of diced tomatoes, but I pumped up the flavor by using a can of fire roasted tomatoes, which added a little more depth to this saucy dish. I also used my family’s favorite – black beans, instead of the pinto beans.
Known fact – my three year old daughter could put away a whole can of black beans if I let her. Which I won’t, but still, that girl loves her beans!
The original recipe calls for elbow macaroni, but I used these fun swirly and twisted macaroni instead. Our family also loves the flavor of a good marbled cheddar over our chili, so instead of the monterey jack cheese it called for in the recipe, we used the marbled cheddar.
We also topped it off with some diced green onions and other chili toppings like diced tomato, avocado and of course, some sour cream!
My favorite part about this hearty, complete dinner?
Oh yes, ladies and gents, even the pasta gets cooked in the same pan! Which makes for one happy Mama. And when Mama is happy, the whole family is happy. Make sure you check out the full recipe HERE, and don’t be afraid to make it your own!
Be sure to stop by my BLOG and say hi! See you there!
Oh heyyyyyyyy! Heather Tullos here, writer, cooker, and picture taker for the blog Sugar Dish Me, which *might* seem a teensy bit confusing since I did not make you any sugary things. I love sweet treats! But really I focus on simple delicious recipes meant to inspire home cooks at any skill level to get into the kitchen. This assignment fell on kind of a crazy week for me, because my kiddos are just a couple of days in to the whole back-to-school routine, and I am both thriving and suffering with this new, more rigid schedule. You’re right there with me, aren’t you?
I mean even if you don’t have kids there are now 1000 school buses peppering the roads daily (enough to drive us all crazy), and the sun is starting to set just a little more quickly.
So. In today’s edition of Delish Dish I made us dinner. And not just dinner but really simple fresh filling tasty dinner.
Easy Cheesy Chicken Ravioli is all of those things!
Have you ever made ravioli with wonton wrappers? It’s such a fun way to serve up fresh pasta without knowing fancy egg : semolina flour ratios. I mean, who are we kidding here? I’m no Master Chef [side note: those people totally fascinate me].
I do, however, have a couple of tricks up my sleeve.
It helps to work on a very lightly floured surface. It also really helps to have a clean, damp cloth handy. I usually set up a quick assembly line when I’m using wonton wrappers. I keep my filling handy and add it to several wrappers at a time. Then I wet the edges, press to seal, and scoot the pasta under the damp cloth. The wrappers can sometimes dry out a little more quickly than you are working, and then they start to tear when you go to fold and seal. Having moisture handy eliminates that problem.
Another easy tip is to use less filling than you think you’ll need. The Easy Cheesy Chicken Ravioli recipe calls for about a tablespoon of filling per wrapper. I find that a tablespoon is just too much and sealing the pasta gets tricky, so I usually only add about 1 1/2 teaspoons per ravioli. You’ll be able to judge what works best for you after assemble the first few.
The filling is super simple, made with just a little ground chicken, some softened cream cheese, and shredded carrots. I added some finely chopped arugula because I had it handy and the green makes me feel better about myself, but even without it this dish is a totally well-balanced meal. I used a good chunky fresh tomato sauce and some sprigs of fresh basil to make the flavors pop, and I could not be happier with the ease + delicious factor happening with this meal. Find the recipe and try it for yourself HERE.
Happy Friday, Delish Dish! Today I’m sharing some of my favorite comfort food recipes. Pasta can cure all heartache, headache, and general life-ache. I’ve nursed my wounds with a big bowl of noodles with alfredo sauce too many times to count. So here are some of my favorite blogger pasta dishes sure to go great with some vino and Netflix-binging.
Tell me, what’s your favorite cozy pasta night dish? I’d love to hear!
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I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.
I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.
Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.
This dish is great served warm or at room temperature, and is easily made ahead.
For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!
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beans, canellini, dairy-free, dinner, easy, entertaining, gluten free, green onions, healthy, kale, nuts, Party, pasta, pecans, pesto, scallions, vegan, vegetarian, weeknight
For me, summertime means spending as much time outside as possible. When it comes to dinner, I’m all about light, healthy, and easy. So, when I stumbled upon this recipe for Roasted Vegetable Pasta Salad, I knew this would make a delicious dinner, but could also double as a tasty summer side dish!
The thing I like most about this particular pasta salad recipe is that you can completely customize it to include the veggies that you like best. I kept mine pretty much the same, but left out the fennel and added more peppers. This recipe is also an excellent way to use those extra veggies you have hanging out in the fridge.
Another plus is that roasting is probably one of my favorite ways to cook veggies. A quick chop, a little olive oil, and some time in the oven make any vegetable taste amazing. The only thing that may be better is grilling them outdoors.
I also followed the recipe for the pesto dressing. However, if you don’t feel like dragging out the blender, you can simply substitute a pre-made variety from the grocery store. There’s no need to stress, especially when you can make something this delicious.
And that, my friends, is a recipe for a delightful summer supper or satisfying side dish. You can get the full recipe here, but have fun with it and use the ingredients you love! Let us know in the comments what vegetable combination you come up with.
Michael Wurm, Jr. – Inspired by Charm
Hi everyone! My name is Chelsea and I’m the girl creating the recipes and photographing the food behind Chelsea’s Messy Apron. I am so excited to be posting on BHG’s Delish Dish blog. I’ve modified a pasta salad dish with a tangy orange dressing and I think you are all going to love it!
For today’s post I decided to stick with a recipe that is light and perfect for Spring. Salads filled with vegetables always comes to my mind when I think of Spring. So I found a salad on BHG’s site and changed it up a bit. I’ll note my changes throughout the post.
Let’s start with the main ingredients. For this recipe, you’ll start off by boiling some pasta. Just one cup of penne pasta – white or whole wheat.
Next is one pound (or three cups) of cherry tomatoes that you will need to halve. The remaining line-up is ten ounces of baby spinach, some crumbled feta cheese, and three tablespoons of slivered almonds.
The original recipe calls for pine nuts, so you can use those, but I switched to almonds since I prefer their taste.
The last ingredient for the actual salad is chicken.
This recipe calls for grilled chicken. If you don’t have a grill, no problem. You can cook it over your stovetop in a large saucepan. I like to season the chicken with some salt and pepper and chicken seasoning (on both sides).
My favorite chicken seasoning is Mrs. Dash chicken grilling blends. If you cook it over the stovetop it will be quicker to slice it into strips before cooking. If you grill the chicken it should be done at about 170 degrees F and cooked until no longer pink inside. This takes about 6-8 minutes on a covered grill and 12-15 minutes on an uncovered grill. Make sure to flip the chicken if you are using an uncovered grill.
Finally, let’s talk about the dressing.
The base is olive oil + red wine vinegar. It gets sweetened by some honey and orange juice. There is also orange peel in the dressing.
I used a clementine to get fresh juice from and the peel from. I love oranges and orange juice, but I find that clementines have a more tart and tangy flavor when compared to regular oranges.
The dressing is definitely more tart from the clementines than it would be with regular oranges. Feel free to switch and use either or.
You can garnish your salad with some extra orange peel if desired and make sure to sprinkle on that cheese liberally!
To see the full recipe and instructions, click here. Enjoy!