Creamy Tuscan Pasta Sauce

In the mood for some Italian?? Try this recipe! 

Literally when I was eating this, I kept thinking I was at an Olive Garden.

Okay, well maybe that's pushing it too far. 

Be warned: it is heavier than most of the food that I eat on a daily basis. 

Don't add too much sauce either!!! 

Overall, it was quite tasty and creamy and I prepared it with a side of salad! 

Ingredients: 

• 4 tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• 1/2 tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, more to taste, if needed
• Diced fresh tomatoes, fresh basil for topping (optional)

Directions: 

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

Tip: Prepare the ingredients ahead of time and have them ready, this should help with the process and easiness of adding the ingredients together for the sauce. To maximize your time, start the sauce and noodles at the same. Don't do it like me and start the sauce first! Also, add some chicken in there so it will absorb some of the delicious sauce. 

Yields: 4-6 Servings

Author: Mel’s Kitchen Cafe

Enjoy!

Turkey Meatball Sliders

This week I made some Turkey Meatball Sliders!

 This is the second time I have made this recipe and of course, I love it! 

It is really good, yummy, and easy. 

 I like this recipe because it is really simple and it doesn't make a big mess! 

haha I hate having to clean up after dinner. 

Ingredients:

• 1 lb ground turkey
• 1/4 cup Panko
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp crushed red pepper flakes
• 1 large egg
• 2 TSBP chopped fresh parsley leaves
• 1 cup marinara sauce, store-bought or homemade
• 1/2 cup shredded mozzarella
• 8-10 honey wheat slider buns, toasted, for serving
• Basil leaves, for serving

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine ground turkey, Panko, Parmesan, garlic powder, oregano, red pepper flakes, egg and parsley. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 2-inch meatballs, forming about 8-10 meatballs.

Place meatballs onto prepared baking sheet and bake for 15 minutes, or until all sides are browned and meatballs are cooked through.

Preheat oven to broil.

To assemble the slider, place 1 meatball and a spoonful of marinara on the bottom of each bun. Top with mozzarella and place into oven and bake until cheese has melted, about 1-2 minutes.

Serve immediately, topped with 1-2 basil leaves and covered with the slider tops.

Tip: Cover the meatball with marinara sauce on top. This will add better flavoring and will taste better.  I also used the Sweet Hawaiian rolls which adds some sweetness.  

Yields: 3-4 Servings

Author: Damn Delicious