Fun In The Sun Dried Tomato Alfredo Over Penne With Cajun Steak Food
FUN IN THE SUN COCKTAIL
Growing up, I loved those juice pouches with the straws that you could poke right into the pouch. You know the ones. Well, I thought it would be fun to make a grown-up version of those. I found drink pouches online and like to fill them up with a boozy cherry limeade. I guarantee they'll be a hit at your next get together.
Provided by Kardea Brown
Categories beverage
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Stir together the vodka, limeade concentrate and 4 cups water in a large pitcher. Pour about 3/4 cup into the bottom of each of 8 clear pouches. Top with 1 tablespoon grenadine and lime slices and cherries. Seal the pouch and chill until ready to serve.
PENNE WITH PESTO CREAM SAUCE AND SUN-DRIED TOMATOES
easy to make, and tastes like you put a lot of effort into it. I found the recipe in the Chicago Sun-Times, and modified it a little. You can easily substitute some other kind of pasta for the penne, and add or subtract other ingredients. Adding meat would make it a more complete meal, but it's pretty filling without.
Provided by Law School Chef
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Cook penne according to directions, about 9 minutes for al dente.
- In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
- When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
- Serve immediately, sprinkled with the cheese, if desired.
Nutrition Facts : Calories 621, Fat 30.8, SaturatedFat 18.5, Cholesterol 108.7, Sodium 38.1, Carbohydrate 77.1, Fiber 8.3, Sugar 0.1, Protein 16.2
SUN-DRIED TOMATO ALFREDO
A luscious sauce with a Mediterranean flair. When creating this, I used Smart Balance (for butter), whole milk, and served it with Trader Joe's alphabet pasta.
Provided by Marla Swoffer
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
- Gradually stir in milk until well combined and somewhat thickened.
- Add cream cheese and stir until melted.
- Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
- Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
- Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
- Salt to taste and stir into individual bowls of pasta.
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- Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on the thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest at least 5 minutes before slicing.
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