Tebow Family Pizza Pie

I came across this recipe from Pam Tebow and I had to try it because it was so different. I served it when we had some friends over to watch a weeknight Steelers game and it was a hit. My husband even asked me if next time could I make it just for us because he didn't want to share!

Tebow Family Pizza Pie Recipe

From Tebow Family Pizza

Ingredients:
1 pound ground beef
1 medium green pepper, diced
3 cloves garlic, minced
1 packet powered spaghetti sauce mix
1 6 oz. can tomato paste
3/4 c water
1 12 oz. package of refrigerated buttermilk biscuits
1/4 cup grated Parmesan cheese, extra for top
2 cups shredded mozzarella cheese

In a large pan, brown ground beef and drain. Add green pepper and garlic and sauté for about 2 minutes. Stir in sauce mix, tomato paste and water. Simmer for 10 minutes or until thickened. Grease the bottom of a deep dish pie plate. Press the biscuits onto the bottom and up the sides to form a crust. Sprinkle with Parmesan cheese then add meat sauce. Sprinkle mozzarella cheese on top. Add a few extra tablespoons of Parmesan cheese. Bake at 400 degrees for 15-18 minutes or until cheese is melted.

Artichoke Smashed Potatoes

I came across this recipe a few years ago in the Pittsburgh Post Gazette in an article about the Sewickley Cafe (one of my favorite restaurants in my hometown). I'm glad I printed it then since I can't seem to find the article now. These potatoes are quick and easy and they go great with a grilled steak (chicken for me) and green beans.

Artichoke Smashed Potatoes Recipe

From the Pittsburgh Post Gazette

Ingredients:
2 pounds red potatoes, unpeeled
1 cup mayonnaise
2 cups artichoke hearts, chokes removed, sliced lengthwise
1 cup Parmesan cheese
Salt and pepper, to taste

Cook potatoes in boiling water for about 20 minutes or until done. Drain and place whole potatoes in a large mixing bowl. Smash potatoes with a fork (or you can use your hands when the potatoes are cool enough to handle). Add mayonnaise, artichoke hearts, Parmesan cheese, salt and pepper. add more mayonnaise if mixture is too dry. Spoon mixture into greased casserole dish and bake, uncovered, for 20 minutes. Serves 6.

Honey Balsamic Green Beans

Honey Balsamic Green Beans Recipe

From Paula Dean

Ingredients:
1 lb. fresh green beans, trimmed
1 tbsp. extra virgin olive oil
1 clove garlic, minced
1 tbsp. balsamic vinegar
1 tsp. onion powder
1 tsp. honey
salt and pepper to taste

Steam the green beans for about 5 minutes. Transfer green beans to a large saucepan and add garlic. Cover and cook over medium heat for 10 minutes. Remove cover and add vinegar, onion powder, honey and a pinch of salt and pepper. Saute for about 5 minutes. Enjoy!

Spicy Chicken Rigatoni

This recipe is perfect for a quick and hearty dinner. I usually serve this with garlic bread and an Italian salad.

Spicy Chicken Rigatoni Recipe

Adapted from Six Sisters' Stuff: Bucca di Beppo Spicy Chicken Rigatoni

Ingredients:
2 boneless chicken breasts
1 tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/2 tsp. course black pepper
1/4 tsp. salt
4 tbsp. extra virgin olive oil
2 cups light Alfredo sauce
2 cups marinara sauce
1 cup cooked peas
1 16 oz. box rigatoni
2 tbsp. butter
Parmesan cheese

Heat olive oil over medium heat. Add garlic, red pepper flakes and pepper and saute for about 3 minutes. Slice chicken into thin strips.

Add chicken and salt to pan. Cook with lid on over medium-high heat until chicken is thoroughly cooked (about 5-7 minutes). Add marinara and Alfredo sauces and stir until well mixed. Simmer for 10 minutes. Add butter and cooked peas and remove from heat. Stir to melt butter into sauce. Cook rigatoni until done. Pour sauce over pasta and mix until pasta is coated. Serve with Parmesan cheese.

Tip: I'll use leftover marinara or Alfredo sauce from another meal if I have it, but I usually just use store bought and it's still delicious! If you like a little more heat, sprinkle a bit more red pepper flakes on top.

Italian Salad

 

Italian Salad Recipe

From Good Cheap Eats

Ingredients:
2 heads romaine lettuce, rinsed
3 plum tomatoes, diced
1/2 cup garbanzo beans, drained
1/2 cup mozzarella cheese, coarsely chopped
1/2 cup pepper jack cheese, coarsely chopped
1/4 cup red onion, thinly sliced

Combine all ingredients in a large bowl. Drizzle dressing over salad.

For dressing:
1/2 cup red wine vinegar
1/8 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable oil

Combine all ingredients in a small bowl and whisk dressing together until well blended.

Tortellini Florentine Soup

 

This soup is one of my husband's favorites! I love it for an easy weeknight dinner. I usually serve it with what's left of the rotisserie chicken and a green salad.

 

Tortellini Florentine Soup Recipe

From BHG: Tortellini Florentine Soup

Ingredients:
1 9 oz. package three cheese tortellini
32 oz. chicken broth
1 10 oz. container of refrigerated light alfredo sauce
2 cups rotisserie chicken from deli, shredded
1/2 cup oil packed sun-dried tomatoes, julienne cut (drained)
3 cups lightly packed fresh baby spinach
Shredded parmesean cheese

Cook tortellini according to package directions. Combine chicken broth, alfredo sauce, chicken and sun-dried tomatoes. Bring to a boil then simmer for 5 minutes. Add cooked tortellini and spinach. Simmer for 2 minutes. Serve with shredded parmesean cheese on top.

 

Wedding Soup

There's nothing like homemade soup on a cold fall day. I've always had an obsession with soup and this wedding soup recipe is one of my favorites. My stepmom, Nancy, shared the recipe with me years ago and I've been making it ever since!

 

Wedding Soup Recipe

Ingredients:
16 cups water
3 1/2 cups boneless chicken breast
1 lb. ground beef
1 cube beef bouillon
1/2 tsp thyme
1/2 cup Italian breadcrumbs
3 cloves garlic
1/4 cup parmesan cheese
12 chicken bouillon cubes (I prefer Herbox brand)
1 1/2 cups acini di pepe (or other small pasta)
3 cups chopped spinach

Cook chicken in water until done. Strain top of water. Take chicken out and shred. Put shredded chicken back into water. Meanwhile, combine thyme, breadcrumbs, ground beef and parmesan cheese in mixing bowl. Using garlic press, add 3 cloves of garlic. Dissolve 1 cube beef bouillon in 1 cup water and add 1/4 cup to mixture, adding more if mixture is too dry. Mix well with hands. Mold into small meatballs and spread on a foiled lined cookie sheet. Bake for 30 minutes at 350 degrees.

Add chicken bouillon cubes, spinach, acini di pepe and meatballs to soup. Cook 10 minutes or until pasta is done. Serve with grated parmesan.

Tip: I usually throw the cooked chicken into my Kitchen Aid mixer to shred it. Just use the flat beater and turn it on for a few seconds.