Recipe: Creamy Alfredo with Spinach Linguine

Creamy Alfredo with Spinach Linguine

3/4 lb. asparagus (ends cut off)
3/4 lb. Al Dente Spinach Linguine
4 tbsp. butter
1 cup heavy cream
1 dash of ground nutmeg
Salt (to taste)
Freshly Ground Black Pepper (to taste)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley

Add 1 tsp. of salt to a large pot of boiling water. Cut the asparagus into 1" pieces. Add the asparagus to the pot of boiling water and cook for 3-5 minutes until almost done; add the linguine to the pot of boiling water and cook for 3 minutes longer. Drain the pasta and asparagus; combine with the butter, heavy cream, nutmeg, salt, pepper and Parmesan cheese. Serve.

*Johnna's tip: The other day we decided to try Al Dente Pasta. Good...No, great idea. After watching one of our favorite TV cooks, Lidia Bastianich gently roll out and neatly slice some homemade pasta, we were inspired. Unfortunately, not inspired enough to pull out our own Kitchen Aid pasta maker and make homemade linguine, but enough to search through our cupboard for the next best thing. We decided it was time to try the pasta that had been sitting on our counter without a recipe to match. Creamy was the texture of the night and we needed some cheese to round the whole experience out.

How did we fail to try this pasta sooner?! Al Dente is some of the store-brought best pasta that we have ever tasted. It surpasses the boxed stuff that we're used to settling for (*since we're too lazy to roll out our own dough) and actually gives you the taste of something you just created in your own kitchen. Our next recipe will feature marinara and the garlic parsley Al Dente pasta...is it dinner time yet??

Recipe: Quick and Easy Tomato Sauce

Quick and Easy Tomato Sauce

2 cans crushed tomatoes
1 tsp. red pepper flakes
2 cloves of garlic (minced)
1 tsp. black pepper
1 tbsp. olive oil
2 sprigs of thyme
1 tbsp. kosher salt (*or to taste)

Add all ingredients to a medium to large pot and simmer for 20-25 minutes on Low-Medium heat until bubbling. Serve.

*Johnna's tip: We love when friends share their recipes. This recipe comes from a JKGF favorite who cooks healthy, good foods all the time and this is no exception. She created this basic sauce on NYE and our mouths were watering as she went thru the list of ingredients...a big, fat Yum. to fresh thyme, garlic and tomatoes in one steaming, hot dish. We know. It's basic. Basic is good especially when its been a long day and you need to get off those tired soles as quickly as possible. Try this recipe alongside your favorite pasta or even tie it in your fave lasagna recipe. Enjoy!

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Recipe: Easy No-Fat Yogurt Sauce

Easy No-Fat Yogurt Sauce

1 tbsp. minced garlic
1/2 tsp. sea salt
1/2 cup no-fat plain yogurt
1 tsp. olive oil

In a small bowl, mash together the garlic and salt to form a paste. Stir in the yogurt and oil. Cover and place in the refrigerator for 15-20 minutes. Remove and serve.

*Johnna's tip: Where there's a will, there's a way. We want to reduce our fat intake but we don't want to give up all our comfort foods, so what do we do? We replace the fatty content with plenty of flavor. We say sprinkle a little sea salt on some sweet potatoes sliced into fries, slide them in the oven, bake/broil them and then pair them with this yogurt sauce. Delish.

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Recipe: Garlic Parmesan Sauce

Garlic Parmesan Sauce

1/4 cup butter
3 cloves garlic (minced)
1 cup grated Parmesan cheese
Salt (to taste)
Pepper (to taste)
1/2 cup half and half

Saute the garlic in the butter over low-medium heat. Add in the Parmesan cheese, salt and pepper; stir into mixture. Add in the half and half and stir constantly until fully blended and smooth. Add to your favorite pasta and serve.

*Johnna's tip: We've gotten lazy. We know you can see it. We are experimenting with every pasta infused recipe we can think of because honestly pasta is so easy to make. After a long day, nothing seems better than plopping down on the couch under one of our throws and flipping channels or thumbing thru our magazine collection. This is the feeling we had last night so we pulled out a few ingredients we had on hand and matched this sauce with mushroom stuffed ravioli. Topped with some chopped parsley, we were satisfied and still had time to watch a little brainless TV.

Recipe: Easy Spinach Alfredo

Easy Spinach Alfredo

1 package (16 oz.) linguine
2 (16 oz.) jars Alfredo sauce (*Suggestion: Classico or Bertolli)
1 (10 oz.) package frozen whole leaf spinach or 2 (10 oz.) bags fresh spinach (cooked and drained)
1 (8 oz.) package of fresh baby Bella mushrooms
1 medium onion (finely diced)
1 garlic clove (finely diced)
1 lb. boneless, skinless chicken breast (*Cleaned and cut into about 1" pieces)
2 tbsp. butter or extra virgin olive oil

Cook pasta according to package directions and drain (*Add a little olive oil to the pasta so it won't stick together). Cook the spinach according to package directions, drain and set side. In a skillet, add the butter (or olive oil) over medium heat. Add the garlic and onion to the pan and cook until just about softened; remove and set aside. Add a little more butter or olive oil to the pan and add the chicken to the skillet; cook until done. Add in the mushrooms and cook about 1-2 minutes. Add the garlic/onion mixture back to the pan and the Alfredo sauce and heat until just bubbly; add in the drained spinach and combine well. Add the linguine to a plate and top with spinach Alfredo mixture. Serve!

*Johnna's tip: This was the easiest go-to meal that we used in college. It works so well with tortellini (*During college we were pretty broke so linguine was the better, cheaper option...) and shrimp if you don't want chicken. Serve alongside some really good garlic bread and you have a mini pasta feast on your hands. Also, feel free to create your own Alfredo sauce, we just used the jarred stuff because it is easy for the busy cook. Let us know how it turns out!

*Johnna's tip, tip: We plan on making this tonight, so we are keeping our fingers crossed that we will have pics up in the morning...

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Recipe: Ranch Dressing

Homemade Ranch Dressing

1 cup mayonnaise
1 cup buttermilk
1/4 cup buttermilk powder
Salt and freshly ground black pepper
1/4 cup chopped fresh chives

Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives, put lid on, and shake jar vigorously for 30 seconds. Taste and adjust seasoning. Use immediately or refrigerate for a few days.

*Johnna's tip: Making your own salad dressing is fun and gives you more control of what to put over your salad. Trying to flatten that tummy for a Labor Day fiesta?? Use the low fat or fat free mayo in this recipe. Enjoy!

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Recipe: Chile-Con Queso

Chile-Con Queso

2 lb. box Velveeta Cheese (cubed)
6 cloves of fresh garlic (finely chopped)
2 jars (16 oz.) hot salsa
1 green pepper (chopped)
5 small cans of Chile peppers (chopped)

In a double-boiler, heat the cheese. Add in the garlic and salsa. Bring to a simmer and cook for 30-35 minutes. Add in the green pepper and Chile peppers; stir. Serve.

*Johnna's tip: The 4th is over, but the summer has just begun. This means you will still be entertaining at some point and it's good to have a couple of quick side dish recipes lying around that you can prepare on the spur of the moment. Serve with tortilla chips and some fresh chopped tomatoes...We even like the idea of serving with some baby tomatoes or inside tomatoes that have been seeded and emptied.

Picture source: https://www.bobevans.com/recipe/Sausage_Con_Queso_Dip.aspx

Recipe: Homemade Tapenade

Homemade Tapenade

1 cup pitted ripe olives
1/4 cup chopped fresh basil
3 canned anchovy fillets (rinsed and drained)
2 tbsp. capers
1 clove of garlic
1 tbsp. lemon juice
2 tsp. coarse-grained mustard
1/8 tsp. pepper
1/4 cup olive oil
Fresh thyme sprigs


In a food processor, add the first 8 ingredients and process until minced. While the food processor is running, slowly pour oil through the food chute and process for 2-3 minutes longer until mixture thickens, scrape down the sides occasionally. Garnish with fresh thyme and serve.

*Johnna's tip: Tapenade is a great compliment to select wines. Try with baguettes, an array of cheeses and hummus.

Picture source: http://www2.canada.com/vancouversun/arts/story.html?id=e9d31f6b-82fe-46cf-b77d-2230527d0e50

Recipe: Swazi-Fire Cocktail Sauce

Swazi-Fire Cocktail Sauce

1 cup ketchup
1 tbsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. Swazi Fire Sauce
1 tsp. Worcestershire sauce

Mix all ingredients together. Serve.

*Johnna's tip: Be very careful with this sauce! Swazi Fire Sauce is pretty spicy and almost burned someones eyes out after handling this sauce and touching the eyes (*Trust us, we witnessed the pain firsthand...) Serve as the sauce for your shrimp cocktail or with oysters.

Picture source: http://swazigourmet.gourmetfoodmall.com/ProductDetail.php?product=28343

Recipe: Honey Mustard Dressing

Honey Mustard Dressing

1/4 cup low fat mayonnaise
1 tbsp. mustard
1 tbsp. honey
1/2 tbsp. lemon juice

In a bowl, add all ingredients and whisk together; cover and place in the refrigerator for 4-6 hours before ready to serve. Serve.

*Johnna's tip: Back on our dressing kick again. Honey mustard dressing is not only good for salads, but try on your sandwiches too;-)

Picture source: http://www.colmansmustard.com/honeymustardvinaigrette-rpu1.html

Caesar Dressing

Caesar Dressing

1 cup olive oil
1/2 cup fresh lemon juice
1 3 oz. can of anchovies
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
8 cloves garlic
1/2 tsp. pepper
Peppadew Splash on Sauce
Shaved Parmesan Cheese (*add in gradually until you have desired thickness)

In a blender, add all ingredients and blend well until smooth. Serve.

*Johnna's tip: Try saving some of the shaved Parmesan for the top of the salad and make some homemade croutons out of about a 1/4 of a loaf of french bread (*chop, season with salt/pepper/garlic and bake...easy:-) Sounds delicious and reminds us of one of our favorite fast food spots, Panera Bread...they're Caesar is great on the go. Serve on romaine lettuce or the lettuce of your choice and Enjoy!

Picture source: http://www.cayennebarandgrill.com/menu.htm

Balsamic Vinegerette Dressing

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
1 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
3/4 cup olive oil

In a jar or resealable dish, add all ingredients and shake together until combined throughout. Pour on top of desired lettuce. Serve.

*Johnna's tip: With the price of many things in the grocery store constantly increasing, it's time to come up with some money saving techniques for the kitchen. One way to start is by making little things that can go a long way i.e. salad dressing. Balsamic vinegar is an excellent item to keep in your pantry because you can use it for a plethora of things such as: marinating tool for baked chicken or another desired meat and of course, salad dressing. Keep on hand for those times when you don't feel like spending $4-$5 on a bottle of dressing you can easily make at home;-)

Picture source: http://www.coles.com.au/recipes/recipe.asp?rid=1209

Homemade Spaghetti Sauce

Homemade Spaghetti Sauce

1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes
1/8 cup white sugar (*Or you can use up to 1/4 cup sugar, if desired)
1/4 cup butter
2 tsp. dried oregano
1/4 tbsp. fresh basil
Salt (to taste)
Pepper (to taste)
Dash of garlic powder
Dash of onion salt

Stir together the tomato sauce, tomatoes, butter and sugar. Add in the oregano, basil, salt, pepper, garlic powder and onion salt. Cook over Low-Medium heat until bubbling and turn down heat to simmer. Cook for about 15-20 minutes until heated through. Serve.

*Johnna's tip: This is the easiest homemade spaghetti sauce you will find on the market! It is the best alternative when you don't have a jar of spaghetti sauce on hand but you have these ingredients laying around. The other night, JKGF matched this with some thin spaghetti noodles and Italian meatballs (*Recipe found on JKGF circa May 12, 2009) and it was a hit! Add on a side of spring mix salad or some garlic bread, Enjoy!

Picture source: http://www.chopstixabq.com/noodles.html

Swazi-Fired Sandwich Spread

Swazi-Fired Sandwich Spread

1 cup mayonnaise (use 2 cups for less heat!)
1 tsp. SWAZI FIRE SAUCE

Mix together thoroughly. Spread!

*Johnna's tip: Swazi Fire Sauce is soooooooooooooooooooooooooooooooooooo spicy. Please be careful when handling it because it can burn your eyes in the worst way (*We speak from experience....) But for those of you who like food to bring the heat, Swazi Fire Sauce is a great way to start. Use this recipe for sandwiches or burgers.

Picture source: http://swazigourmet.gourmetfoodmall.com/ProductDetail.php?product=28343

Ground Turkey and Potato Curry

Ground Turkey and Potato Curry

2 medium yellow onions
1 green bell pepper
1 stalk celery
3 medium potatoes
1 lb. ground turkey
1/2 cup Eswatini Swazi Kitchen medium curry sauce
1 tbsp. olive oil

Cut the vegetables into ½ inch pieces. Heat a 10 inch pan over medium/high, then add in the olive oil. Add the potatoes to the pan and cook for 5 minutes, stirring frequently. Add remaining vegetables and cook for 5-7 minutes. Add ground turkey and cook 7 minutes, until done. Top with medium curry sauce; blend well. Serve.

*Johnna's tip: Why is this curry sauce soo good?! We just discovered the Eswatini Swazi Kitchen Medium Curry Sauce and we love it! It goes great over some simple brown rice, baked chicken or some sauteed shrimp, giving each dish a kick in flavor. We even used it as a dipping agent alongside some naan bread. Since the curry is already well seasoned, you just add it to pretty much any dish where you want more (*or a twist in) flavor. Check it out here. Enjoy!

Picture source: http://swazigourmet.gourmetfoodmall.com/ProductDetail.php?product=28341

Easy, Breezy Cocktail Sauce

Easy, Breezy Cocktail Sauce

1/2 cup ketchup
2 tbsp. horseradish
1/4 tsp. lemon juice

Combine all ingredients and refrigerate for 3-5 hours before serving.

*Johnna's tip: So you find out your in-laws are coming in one day earlier than expected for the holidays, its 5 pm and they come in at 7 pm, so now you have to go to the grocery store and pick up something for them to eat....long story short, you need something quick and easy to make to hold them over until you either make the executive decision to order out or you decide you want to impress them with your cooking as you always have;-) Buy some cocktail shrimp from your local grocery store and throw together this quick, simple, easy cocktail sauce and serve! Well serve at least 'til that pot roast is done....;-)

Picture source: http://whatscookingamerica.net/Appetizers/ShrimpCocktail.htm

Caesar Salad Dressing

Caesar Salad Dressing

1 cup mayo
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic (minced)
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup Parmesan cheese
1 tbsp. half and half

Combine all ingredients in a large bowl and blend/mix well. Serve over your favorite lettuce or salad mixture.

*Johnna's tip: Caesar salad does not have to be paired with romaine lettuce. Think outside the box lettuce such as spinach or leaf lettuce. Then add the croutons and some shaved Parmesan cheese and you have a good homemade Caesar salad:-)

Picture source: http://whatscookingamerica.net/Salad/CaesarSalad.htm

I Like My Ranch Dressing Like This

I Like My Ranch Dressing Like This

1 cup mayonnaise
1/4 cup buttermilk
1/2 cup sour cream
1 1/2 tsp. garlic powder
1 tbsp. parsley
1 tsp. onion powder
1 tsp. dill weed
1 tsp. minced garlic

In a food processor, combine all ingredients on medium to high speed. Serve over your favorite salad!

*Johnna's tip: The good thing about making your own dressing instead of buying it is that you get to monitor just how much or little of something you want in it. If you're going for a lighter dressing, then you want to get lower fat content ingredients and if you want to keep things heavy and creamy, leave things the same;-) Serve with salad or as a dipping sauce for some buffalo wings or even with your homemade french fries (*recipe found on JKGF circa July 10, 2008)...

Picture source: http://allrecipes.com/Recipe/Ranch-Dressing-II/Detail.aspx

Homemade Hollandaise Sauce

Homemade Hollandaise Sauce

2 egg yolks
2 tbsp. water
1/3 cup unsalted butter (Melted)
2 1/2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

In a bowl, whisk together the yolks and water until frothy and blended. Add yolk mixture to a small pot over low-medium heat, whisk constantly until the mixture has thickened; remove from heat and continue whisking. Whisk in melted butter slowly and whisk in remaining ingredients. Serve on top of your favorite veggies or meats:-)

*Johnna's tip: Be careful with the salt. A too salty hollandaise is too much for the taste buds and an extra dash could be just what pushes it over the edge. Hollandaise is perfect for asparagus, broccoli, steaks or even homemade french fries...use it as the extra kick for your main dishes;-)

Picture source: http://en.wikipedia.org/wiki/Hollandaise_sauce

All-In-One Roasted Red Pepper Dipping Sauce

All-In-One Roasted Red Pepper Dipping Sauce

13 oz. roasted red peppers (drained)
1 cup low fat sour cream
2 tbsp. low fat cream cheese
1/2 cup fresh basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

In a food processor, puree the roasted peppers, sour cream, cream cheese, basil, salt, pepper and garlic powder together until smooth. Serve.

*Johnna's tip: For those who are not a fan of the kitchen or the kitchen isn't a fan of you, this is the perfect quick fix recipe. It is a healthy snack that makes the non-cook and the cooking persons lives that much easier. Serve it with lime tortilla chips (*it gives it a tasty little bite), your favorite crackers or pita bread. Also, this is the perfect spread for burgers and sandwiches. Make a nice batch and create a variety of uses for it during the week...Enjoy!

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=58932