Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Ingredients :

·         2 tablespoons olive oil

·         1 and 1/3 cups half and half

·         1 and 1/3 cups Parmesan cheese, shredded

·         10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne, such as Tinkyada)

·         1 pound chicken (chicken breast or tenders)

·         1 teaspoon paprika

·         1 teaspoon Italian seasoning (thyme, oregano, basil - combined)

·         5 medium tomatoes, chopped in large cubes

·         1 cup cooked spinach

·         5 garlic cloves, minced

·         1 tablespoon crushed red pepper

·         6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED

·         1/2 cup Parmesan cheese, grated, for serving

Instructions :

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

source: http://juliasalbum.com/2015/02/chicken-and-bacon-pasta-with-spinach-and-tomatoes-in-garlic-cream-sauce/

BEST DRINK BEFORE MAKE LOVE

In today’s post, I am going to explain how to make a natural Viagra. this simple way of making this powerful potent drink does not take much  away from your pocket yet it is very effective in sustaining longer sex time resulting to a memorable love making experience. this secret potent sex aphrodisiac drink will give you a good alternative with a more brilliant result, away of no effects sideways such as that accompany the intake of artificial Viagra sold in pharmaceutical stores.

Ingredients used in making natural Viagra are:

·      Blender

·      Water melon

·      Lime

Instructions:

 Get a fresh water melon fruit, wash and peel off the back. Get about four lime, peel and cut open. Put the freshly cut water melon in blender and blend for one minute. Squeeze the juice from the lime into the blended water melon juice. Blend again for few seconds. Unplug the blender and empty the blended juice. Now, your natural Viagra is ready. For best result, take a glass of this natural juice 20 min before sex.

This natural Viagra drink has helped in halting premature ejaculation and prolonging sexual urge in men. No recorded side effect is observed with is potent drink as compared to the artificial Viagra used widely by men to enhance sexual performance.  Experiment on this drink shows that it worked well for most men 

Try this out and check how well your performance on your subsequent sexual activities looks like!

Goulash old-fashioned

Ingredients :

·                     two (15-ounce) cans tomato sauce

·                     two pounds lean ground beef

·                     two large yellow onions, chopped

·                     two (15-ounce) cans diced tomatoes

·                     three tablespoons soy sauce

·                     one tablespoon House Seasoning, recipe follows

·                     two tablespoons Italian seasoning

·                     three bay leaves

·                     one tablespoon seasoned salt

·                     two cups elbow macaroni, uncooked

·                     three cloves garlic, chopped

·                     three cups water

House Seasoning :

·                     1/4 cup garlic powder

·                     one cup salt

·                     1/4 cup pepper

·                     Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Instructions :

1.    In a Dutch oven, saute the ground beef over medium-high heat until no pink remains.

2.    Break up the meat while sauteing.

3.    Spoon off any grease.

4.    Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.

5.    Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.

6.    Stir well.

7.    Place a lid on the pot and allow this to cook for 15 to 20 minutes.

8.    Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Pasta Shells in Spinach Cheese

Prep time : 20 mins

Cook time : 30 mins

Total time : 50 mins

Recipe type: Entree

Cuisine: Italian

Serves: 6

Ingredients :

·      1 250 g package of Jumbo Pasta Shells

Sauce :

·      2 bay leaves

·      1 tbsp dried parsley

·      1 tbsp dried oregano

·      1 can (28 oz) crushed tomatoes

·      1 can tomato paste

·      2 garlic cloves, minced

·      1½ cups onions, chopped

·      ¼ cup olive oil

·      Juice of 1 lime, or tbsp of lime juice

Filling :

·      2 eggs

·      ½ cup Parmesan cheese, grated

·      500 g cottage cheese

·      125 g cream cheese (half a 250 g block)

·      1 medium bunch of fresh spinach, chopped

·      ½ cup fresh parsley, chopped

Instructions :

1. In a large pot, cook shells as per instructions on package.
2. Sauce: In a large saucepan sauté onions and garlic until tender in oil. Add canned tomatoes, paste, oregano, parsley and pepper stirring until mixed well. Add bay leaves and let simmer, stirring occasionally, 30 minutes.
3. Filling: In a mixer or using a hand blender, blend cream cheese and cottage cheese together. Add in remaining ingredients until mixed through, holding back ½ cup cheddar cheese for the top before baking.
4. remove bay leaves and set aside; pour a layer of sauce in the bottom of a 9"x13" baking dish.
5. Gently stuff each shell with filling, approximately 1 tbsp per shell, and place in the baking dish side by side until all have been stuffed and placed in the dish.
6. Cover with sauce and remaining cheddar cheese and bake covered (I use parchment paper because it doesn't stick to the cheese as much) at 350 degrees F. for 15 minutes.
7. Uncover and continue to bake for another 15 minutes or until cheese is browned.
8. Serve hot with garlic bread or croissants.

Notes :

These can be frozen after cooling in the baking dish. When reheating, allow to thaw before placing the dish in the oven at 350 degrees F. for 30 minutes covered and 15 minutes uncovered or until sauce is bubbling. If you start when the pasta is still frozen, you will need to cook it longer to reheat through.
You can use frozen spinach,2 packages drained, in place of fresh spinach. 1 tsp garlic powder in place of cloves for the sauce (1/2 tsp for the filling) and 1 tbsp of dried parsley in place of fresh for the filling if you prefer.

Juice Which Will Raise you From the Dead

The common squeeze that we propose today has been utilized during the time as an incredible approach to support the resistant framework, give vitality and enhance the blood. By the by, its prominence picks up as it is accounted for to have the capacity to regard malignancy also!!!

The best a portion of everything is that it is to a great degree simple to set you up, will require close to 3 minutes! Yet, you should be arranged that its taste is not the most flavorful you have attempted, but rather on the off chance that you consider the astounding impacts of its utilization, it should be attempted!!! 

Subsequently, on the off chance that you are always drained, discouraged or you require more vitality, this juice will without a doubt be your wonderful mixture !!! 

Ingredients : 

• 3 oranges 
• 17 oz/½ kg of carrots 
• 3 apples 
• 1 lemon 35 oz/1kg of beetroot 
• 35 oz/1 kg of nectar 

Method :

Wash all fixings well and blend all of them in a blender. You have to pour the ruddy blend in a jug or a container and keep it refrigerated. 

The most effective method to Utilize: 

Devour a large portion of a glass of this marvelous normal juice on a vacant stomach each morning

Pasta Jambalaya

Makes: 4 servings

Ingredients :

·         8 oz (about 3 cups) penne pasta

·         1 cup Monterey Jack cheese, shredded

·         ⅓ cup thinly sliced scallions

·         2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)

·         cajun or creole seasoning

·         3 cloves garlic, minced

·         2 cups low-sodium chicken

·         2 tbsp olive oil

·         ½ pound smoked sausage, sliced

·         ½ pound boneless, skinless chicken breasts, cut into bite-sized pieces

·         2 cups diced onion (about 1 whole onion)

·         broth

·         ½ cup heavy cream

Instructions :

1. Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.
2. Add the broth, cream, pasta, and more cajun seasoning to taste, about ½ teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.

.

Top Key Lime Pie

Prep time : 10 mins

Cook time : 17 mins

Total time : 27 mins

Recipe type: Dessert

Serves: 8 servings

Ingredients :

Graham cracker crust :

·         ⅓ cup granulated sugar

·         1½ cups ground graham crackers

·         6 tbsp butter, melted

Key Lime Filling :

·         ¾ cup lime juice OR key lime juice

·         zest from 2 regular limes or 4 key limes

·         2 14 oz cans sweetened condensed milk

·         ½ cup light sour cream

Whipped Cream Topping :

·         1 tsp vanilla extract

·         1 cup heavy whipping cream

·         ½ cup powdered sugar

Instructions :

Graham cracker crust :

1. Preheat oven to 375F.
2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling :

1. Preheat oven to 350F
2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
3. Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping :

1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Mini Cherry Cheese Danishes

These are very easy and delicious !!!  If you love cheese danish then you must try these out! In 20 minutes you will be enjoying a nice and delightful warm danish with some coffee/tea!!!

Ingredients :

·         flour, just for dusting

·         1 roll Pillsbury Crescent Rolls

Filling :

·         splash vanilla

·         1 can cherry pie filling

·         4 ounces soft cream cheese

·         ⅓ cup sugar

Glaze :

·         2 tsp. milk

·         ⅓ cup powdered sugar

Instructions :

a)    Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.

b)    Lay each slice on a parchment lined cookie sheet.

c)    Use a measuring cup to flatten each roll out and build a small wall around the edge.

d)    Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling :

a)    Electric mix cream cheese, sugar and vanilla until smooth.

b)    Dollop a small amount into each "danish."

c)    Add a teaspoonful of cherries.

d)    Bake at 350 for 18-20 minutes.

e)    Let cool and add a drizzle of glaze.

Glaze :

a)    Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.