Salmon Farfalle Alfredo with Peas

The salmon and peas were a great combination for this creamy noodle dish.

The salmon and peas were a great combination for this creamy noodle dish.

Salmon Farfalle Alfredo with Peas

4 Servings

Salmon Farfalle Alfredo with Peas

The salmon and peas were a great combination for this creamy noodle dish.

Ingredients:

  • 1 pound salmon filet, skin removed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 6 oz farfalle pasta
  • 1 1/2 cups frozen peas
  • 1 1/2 cups milk, divided
  • 3 tablespoons all-purpose flour
  • 3 ounces greek yogurt cream cheese
  • 1 teaspoon dill weed, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest

Directions:

  1. Preheat broiler to low.
  2. Coat a baking sheet with cooking spray.
  3. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  4. Broil until cooked through, about 5 minutes per side.
  5. Let salmon cool and then cut into bite size pieces.
  6. Cook farfalle according to package instructions.
  7. Add peas to the farfalle, 3 minutes before the end of cooking time, drain.
  8. Whisk 1/4 cup milk and the flour in a small saucepan until smooth
  9. Whisk in remaining milk, salt and pepper.
  10. Cook over medium heat whisking constantly, until mixture is thick as heavy cream about 10 minutes.
  11. Remove from heat.
  12. Add cream cheese and 1/2 teaspoon dill weed.
  13. Whisk until cheese melts.
  14. In a large serving bowl, toss pasta and peas with sauce.
  15. Fold in salmon and drizzle with lemon juice.
  16. Garnish with lemon zest and remaining dill weed.

Notes

Recipe slightly adapted from Self

http://www.thehungryhoarder.com/2013/07/11/salmon-farfalle-alfredo-with-peas/

Oven Baked Fiesta Chicken Fajitas

A very tasty one dish meal.  This would be great to take to a potluck as you could make a very large pan of them at once.  The chicken was tender and juicy and onions and peppers were cooked perfectly with just enough spice.

A very tasty one dish meal. This would be great to take to a potluck as you could make a very large pan of them at once. The chicken was tender and juicy and onions and peppers were cooked perfectly with just enough spice.

Oven Baked Fiesta Chicken Fajitas

8 Servings - Serving Size: 1 Fajita

Oven Baked Fiesta Chicken Fajitas

A very tasty one dish meal. This would be great to take to a potluck as you could make a very large pan of them at once. The chicken was tender and juicy and onions and peppers were cooked perfectly with just enough spice.

Ingredients:

  • 6 boneless, skinless chicken tenders
  • 1 envelope fajita seasoning
  • 2 tablespoons olive oil
  • 1/2 yellow bell pepper, sliced in strips
  • 1/2 red bell pepper, sliced in strips
  • 1/2 green bell pepper, sliced in strips
  • 1 medium onion, halved and sliced
  • 8 fajita size flour tortillas

Directions:

  1. Preheat oven to 400F.
  2. Spray an 8x10 inch baking pan with cooking spray.
  3. Cut chicken tenders into bite size pieces.
  4. Lay chicken into the bottom of the prepared pan.
  5. Sprinkle with the 1/2 of the fajita seasoning.
  6. Top chicken with sliced peppers and onions.
  7. Drizzle the olive oil over the peppers and onions.
  8. Sprinkle with the remaining fajita seasoning.
  9. Tightly cover pan with foil.
  10. Bake covered for 35-45 minutes.
  11. Remove from oven and carefully remove foil.
  12. Using a slotted spoon, place fajita mixture into a large serving bowl.
  13. Serve on warm tortillas.
http://www.thehungryhoarder.com/2013/06/19/oven-baked-fiesta-chicken-fajitas/

Nutrition Facts
Serving Size 1 fajita
Servings Per Container 8

Amount Per Serving
Calories 282 Calories from Fat 95.4
% Daily Value*
Total Fat 10.6g 16%
Saturated Fat 3.0g 15%
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 615mg 26%
Total Carbohydrate 24g 8%
Dietary Fiber 0.8g 3%
Sugars 1.5g
Protein 21.1g 42%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Watermelon Granita

Since it's just me eating any watermelon I buy, I usually end up throwing out some.  This was a great way to use up any leftover watermelon and a nice refreshing treat.

Since it’s just me eating any watermelon I buy, I usually end up throwing out some. This was a great way to use up any leftover watermelon and a nice refreshing treat.

Watermelon Granita

8 Servings

Watermelon Granita

Since it's just me eating any watermelon I buy, I usually end up throwing out some. This was a great way to use up any leftover watermelon and a nice refreshing treat.

Ingredients:

  • 5 cups peeled seedless watermelon chunks
  • 1/2 cup sugar
  • 1/2 fresh lime

Directions:

  1. Place the watermelon in a food processor.
  2. Blend on high speed until very smooth with no chunks remaining.
  3. Pour the puree into a mixing bowl
  4. Stir in the sugar and squeeze the juice from the 1/2 lime into the bowl.
  5. Stir with a wooden spoon until the sugar is completely dissolved, about 2 to 3 minutes.
  6. Place the bowl in the freezer for 30 minutes.
  7. Remove the bowl from the freezer and use a fork to scrape any ice crystals from the sides of the bowl.
  8. Stir to incorporate the crystals.
  9. Return to the freezer.
  10. Repeat this scraping procedure every 30 minutes, or until the consistency is "snowy" when scraped with a fork or spoon, at least 4 hours.
  11. Scoop into bowls and serve.

Notes

Recipe adapted from Emeril's

http://www.thehungryhoarder.com/2013/06/19/watermelon-granita/

Nutrition Facts
Serving Size 112g
Servings Per Container 8

Amount Per Serving
Calories 77 Calories from Fat 0.9
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 19.7g 7%
Dietary Fiber 0g 0%
Sugars 18.4g
Protein 0.6g 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cream of Anything Soup Mix

If I could have found freeze dried mushrooms this mix would be a combination of cream of chicken, cream of celery and cream of mushroom.  It's more time consuming than opening a can of soup and the savings may be minimal.  The mix is virtually fat free and has less than a fraction of the sodium found in canned soup.  It is very convenient to have on hand, especially for me since I adapt most of my recipes for one person.  I'm all about not wasting food!

If I could have found freeze dried mushrooms this mix would be a combination of cream of chicken, cream of celery and cream of mushroom. The mix is virtually fat free and has less than a fraction of the sodium found in canned soup. It is very convenient to have on hand, especially for me since I adapt most of my recipes for one person. I’m all about not wasting food!

Cream of Anything Soup Mix

6 Servings - Serving Size: 1/3 Cup Dry Mix

Cream of Anything Soup Mix

If I could have found freeze dried mushrooms this mix would be a combination of cream of chicken, cream of celery and cream of mushroom. The mix is virtually fat free and has less than a fraction of the sodium found in canned soup. It is very convenient to have on hand, especially for me since I adapt most of my recipes for one person. I'm all about not wasting food!

Ingredients:

  • 1/4 cup chicken bouillon granules
  • 3 tablespoons freeze dried minced onions
  • 1+1/2 teaspoons celery salt
  • 1 teaspoon black pepper
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried thyme
  • 1 cup non-fat dried milk
  • 3/4 cup cornstarch

Directions:

  1. Place the bouillon granules in a small bowl and using the bottom of a glass, grind them until fine.
  2. Place the granules in the container that you will be storing the soup mix in, make sure it has a tight fitting lid.
  3. Add the minced onions and spices to the container.
  4. Whisk together the cornstarch and dried milk and add that to the container as well.
  5. Place the lid securely on the container and shake to mix all ingredients well.
  6. Keep mix stored in airtight container and shake before each use.
  7. In a small saucepan over medium-low heat, whisk together 1/3 cup of dry mix with 1+1/4 cup warm water.
  8. Heat until thickened over medium heat, stirring frequently.
  9. Use as desired, it is equivalent to a 10 ounce can of condensed soup.

Notes

I doubled the recipe and it fit perfectly in a 4 cup canning jar, however, you will need to mix it in a larger container before putting it in the jar.

Recipe adapted from One Orange Giraffe

http://www.thehungryhoarder.com/2013/06/19/cream-of-anything-soup-mix-2/

Amaretto Tiramisu

Instead of buying birthday gifts for my family members, I make them a dish and dessert of their choice.  My oldest daughter requested this for her dessert.  Since this dessert is very rich, a small piece is very satisfying.  I would definitely half the recipe if I make it again, even though it was amazingly good.

Instead of buying birthday gifts for my family members, I make them a dish and dessert of their choice. My oldest daughter requested this for her dessert. Since this dessert is very rich, a small piece is very satisfying. I would definitely half the recipe if I make it again, even though it was amazingly good.

Amaretto Tiramisu

24 Servings

Amaretto Tiramisu

Instead of buying birthday gifts for my family members, I make them a dish and dessert of their choice. My oldest daughter requested this for her dessert. Since this dessert is very rich, a small piece is very satisfying. I would definitely half the recipe if I make it again, even though it was amazingly good.

Ingredients:

  • 2 cups strongly brewed coffee
  • 3 ounces amaretto liqueur
  • 3 egg yolks
  • 1+3/4 cup heavy whipping cream, divided
  • 1/2 cup sugar
  • 2 cups mascarpone cheese
  • 36 to 42 ladyfinger biscuits
  • 1/8 cup unsweetened cocoa powder, divided
  • 1/2 chocolate bar

Directions:

  1. Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
  2. Add 2 inches of water to the bottom of a double boiler.
  3. Bring to a boil over high heat.
  4. In the top of the double boiler, combine the egg yolks and 1/2 cup of the whipping cream.
  5. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes.
  6. Remove from the heat and whisk for 3 to 4 minutes to cool.
  7. Set aside to cool completely, approximately 10 to 15 minutes.
  8. In a stand mixer with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar.
  9. Beat on high speed until soft peaks form, about 5 minutes.
  10. Add the mascarpone cheese and combine well.
  11. Place 1 layer of the ladyfingers in a 9x13 inch baking pan.
  12. Dip both sides of the ladyfingers quickly into the coffee mixture.
  13. Placing them back into the pan.
  14. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder.
  15. Repeat with another layer.
  16. Shave the chocolate bar over the top for garnish.
  17. Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.
  18. Cut with a sharp thin knife into squares.
  19. Serve immediately.

Notes

Recipe slightly adapted from Food Network

http://www.thehungryhoarder.com/2013/06/12/amaretto-tiramisu/

Jerk Chicken Sliders with Fresh Pineapple Salsa

I love the combination of the heat from the jerk seasoning and the crisp sweetness of the pineapple.  I made the salsa specifically to go with these sliders. The fact that it's ground chicken on a wheat roll makes me feel like it's healthy as well.  Win, win!

I love the combination of the heat from the jerk seasoning and the crisp sweetness of the pineapple. I made the salsa specifically to go with these sliders. The fact that it’s ground chicken on a wheat roll makes me feel like it’s healthy as well. Win, win!

Jerk Chicken Sliders with Fresh Pineapple Salsa

6 Servings - Serving Size: 1 Slider

Jerk Chicken Sliders with Fresh Pineapple Salsa

I love the combination of the heat from the jerk seasoning and the crisp sweetness of the pineapple. I made the salsa specifically to go with these sliders. The fact that it's ground chicken on a wheat roll makes me feel like it's healthy as well. Win, win!

Ingredients:

  • 1 pound ground chicken
  • 2 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon allspice
  • 1 teaspoon vegetable oil
  • 6 slices pepper jack cheese
  • 6 wheat dinner rolls

Directions:

  1. In a medium size bowl add chicken, soy sauce, garlic and seasonings.
  2. Using a fork, mix well until combined.
  3. Refrigerate covered for 30-60 minutes to allow flavors to blend together.
  4. While meat mixture is marinating, prepare rolls according to package instructions.
  5. Preheat griddle or electric skillet to 350F.
  6. Trim each piece of cheese until it is the same size of the rolls, set aside.
  7. Slice each baked roll in half, set aside.
  8. Using greased hands, form six 1/3 inch thick patties about the size of the rolls.
  9. Spread oil onto the hot griddle.
  10. Grill sliders for 4-5 minutes on each side.
  11. Top each slider with a piece of cheese right before removing from the griddle, allowing the cheese to melt.
  12. Remove slider from heat onto the bottom of each roll.
  13. Top with Fresh Pineapple Salsa and the top of each roll.
  14. Serve immediately.
http://www.thehungryhoarder.com/2013/06/04/jerk-chicken-sliders-with-fresh-pineapple-salsa/

Nutrition Facts
Serving Size 1 sandwich
Servings Per Container 6

Amount Per Serving
Calories 298 Calories from Fat 96.3
% Daily Value*
Total Fat 10.7g 16%
Saturated Fat 2.9g 15%
Trans Fat 0.0g
Cholesterol 78mg 26%
Sodium 989mg 41%
Total Carbohydrate 23.7g 8%
Dietary Fiber 1.1g 4%
Sugars 4.1g
Protein 25.5g 51%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fresh Pineapple Salsa

The fresh flavors of summer, in a sweet refreshing salsa. Use it to compliment any fish, chicken or pork dish.

The fresh flavors of summer, in a sweet refreshing salsa. Use it to compliment any fish, chicken or pork dish.

Fresh Pineapple Salsa

4 Servings

Fresh Pineapple Salsa

The fresh flavors of summer, in a sweet refreshing salsa. Use it to compliment any fish, chicken or pork dish.

Ingredients:

  • 6 slices fresh pineapple
  • 1/4 cup red onion, minced
  • 1/2 teaspoon fresh lime juice
  • 1/8 teaspoon sea salt
  • 1 tablespoon chopped cilantro

Directions:

  1. Dice the fresh pineapple into very small pieces
  2. In a medium size bowl, blend together the pineapple and onion.
  3. Squeeze lime juice over the pineapple.
  4. Sprinkle with salt and cilantro.
  5. Toss gently to coat.
  6. Serve immediately.
http://www.thehungryhoarder.com/2013/06/04/fresh-pineapple-salsa/

Nutrition Facts
Serving Size 92g
Servings Per Container 4

Amount Per Serving
Calories 45 Calories from Fat 0.9
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat g 0%
Trans Fat g
Cholesterol 0mg 0%
Sodium 59mg 2%
Total Carbohydrate 11.7g 4%
Dietary Fiber 1.3g 5%
Sugars 8.6g
Protein 0.5g 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cuban Crushed Potatoes

These were a great compliment to a grilled steak, and so easy to make.  No need for boring potatoes ever again.

These were a great compliment to a grilled steak, and so easy to make. No need for boring potatoes ever again.

Cuban Crushed Potatoes

4 Servings - Serving Size: 1 Potato

Cuban Crushed Potatoes

These were a great compliment to a grilled steak, and so easy to make. No need for boring potatoes ever again.

Ingredients:

  • 4 red potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon freeze dried chives, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup freshly grated parmesan cheese
  • 2 slices pepper jack cheese, shredded

Directions:

  1. Wash and boil potatoes until fork tender, about 15-20 minutes.
  2. Preheat oven to 375F.
  3. Mix oil with garlic and 1/2 of the chives, set aside.
  4. Line a baking sheet with parchment paper.
  5. Place the boiled potatoes on the parchment paper.
  6. Cut a small criss cross in the top of each potato.
  7. Using the back of a spoon, carefully crush the potatoes.
  8. Drizzle the garlic oil/chive mixture over the potatoes.
  9. Sprinkle with the salt and pepper.
  10. Top potatoes with parmesan cheese.
  11. Bake for 10-15 minutes or just until the edges of the potatoes start to brown.
  12. Remove potatoes from the oven, sprinkle with pepper jack cheese.
  13. Increase heat to broil.
  14. Return to oven and broil 4-5 minutes until crisp.
  15. Sprinkle with remaining chives before serving.

Notes

Recipe slightly adapted from Big Oven

http://www.thehungryhoarder.com/2013/06/04/cuban-crushed-potatoes/

Creamy Rice Pudding

I've always liked rice pudding, even as a kid.  I had some rice left from my sister's birthday dinner, and everything else needed for this recipe I had on hand.  This an inexpensive, quick and easy dessert when you're craving something sweet.

I’ve always liked rice pudding, even as a kid. I had some rice left from my sister’s birthday dinner, and everything else needed for this recipe I had on hand. This is an inexpensive, quick and easy dessert when you’re craving something sweet.

Creamy Rice Pudding

6 Servings - Serving Size: 2/3 Cup

Creamy Rice Pudding

I've always liked rice pudding, even as a kid. I had some rice left from my sister's birthday dinner, and everything else needed for this recipe I had on hand. This is an inexpensive, quick and easy dessert when you're craving something sweet.

Ingredients:

  • 1+1/2 cups cooked long grain white rice
  • 2 cups milk, divided
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla flavoring
  • 3/4 teaspoon nutmeg, divided
  • 1/2 cup whipped topping*

Directions:

  1. In a saucepan combine cooked rice, 1+1/2 cups milk, sugar and salt.
  2. Cook over medium heat until thick and creamy, about 20 minutes, stirring frequently.
  3. Mixture should start to bubble around the 15 minute mark.
  4. Stir in remaining 1/2 cup milk, beaten egg, and raisins.
  5. Cook an additional 4 minutes more, stirring constantly.
  6. Remove from heat and stir in butter, vanilla flavoring and 1/2 teaspoon nutmeg.
  7. Sprinkle with additional nutmeg and a dollop of whipped topping before serving.
  8. Serve warm or cold.

Notes

*I decided to add the dollop of whipped topping after I already took the photo of the ingredients.

Recipe adapted from Allrecipes

http://www.thehungryhoarder.com/2013/06/04/creamy-rice-pudding/

Italian Drunken Noodles

This dish was amazing.  I've never really been found of bell peppers until I quit smoking a little over a year ago.  The spiciness of the sausage, the sweetness of the caramelized onions tossed with the colorful peppers and noodles was a party full of flavors.  I gave most of it to my Mom and they loved it.  I will definitely be making this again.

This dish was amazing. I’ve never really been found of bell peppers until I quit smoking a little over a year ago. The spiciness of the sausage, the sweetness of the caramelized onions tossed with the colorful peppers and noodles was a party full of flavors. I gave most of it to my Mom and they loved it. I will definitely be making this again.

Italian Drunken Noodles

6 Servings

Italian Drunken Noodles

This dish was amazing. I've never really been found of bell peppers until I quit smoking a little over a year ago. The spiciness of the sausage, the sweetness of the caramelized onions tossed with the colorful peppers and noodles was a party full of flavors. I gave most of it to my Mom and they loved it. I will definitely be making this again.

Ingredients:

  • 8 ounces extra wide egg noodles, uncooked
  • 4 tablespoons olive oil, divided
  • 1 pound hot italian sausage links (about 5 links)
  • 1 large onion, peeled, quartered and sliced thin
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 teaspoon italian seasoning
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 2 tablespoons minced garlic
  • 1/4 cup cranberry juice or white wine
  • 1 can (14 ounce) petite diced tomatoes with juice
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon dried basil

Directions:

  1. Prepare noodles according to package instructions.
  2. Drain noodles, rinse with cold water and set aside.
  3. Remove the casing from the sausage links and cut each link into 5-6 pieces.
  4. Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat.
  5. Brown the sausage in the heated oil until it is no longer pink.
  6. Remove sausage from pan with a slotted spoon and place into a bowl, set aside.
  7. Add the sliced onion to the pan with the sausage drippings.
  8. Tossing it frequently, heat for roughly 5 minutes or so allowing it to caramelize and become golden.
  9. Sprinkle the onions with the salt, pepper and italian seasoning.
  10. Add the remaining oil and toss in the sliced bell peppers, stirring gently to coat with oil and saute for about 2 minutes.
  11. Add the garlic and continue to saute for an additional minute or two or until garlic becomes fragrant.
  12. Pour in the cranberry juice and continue cooking until it is almost completely reduced.
  13. Add the tomatoes with their juice, the parsley and basil to the pan.
  14. Return the sausage to the pan, tossing it all together to blend.
  15. Gently simmer uncovered for about 5 minutes.
  16. Remove from heat and toss with noodles before serving.
  17. Season with additional salt and pepper if desired.

Notes

Recipe slightly adapted from The Cozy Apron

http://www.thehungryhoarder.com/2013/06/01/italian-drunken-noodles/