• Ashley Chennel


Ingredients:

Pasta (seas shells)

1 jar of Pesto or fresh Pesto

1 whole Onion

(Whole Foods brand Roasted and seasoned Tomato wedges)

(Sun-dried tomatoes will work also) if you can’t find the others.

2 cloves of Fresh garlic (or teaspoon of minced garlic)

Fresh basil

Himalayan sea salt

Black pepper

Spinach

2 tbsp of Olive Oil

Pesto sauce:

Can be jarred or fresh

For fresh pesto place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Next add in your garlic and romano/parmesan cheese. Pulse several times and then stream in the olive oil. While your food processor is running, slowly add the olive oil in at a steady pace. Stir in your sea salt and freshly ground black pepper, add more to taste. Toss with pasta.

Directions:


Pasta

Start to cook your pasta first. In a separate pot add about 2 cups of water add a tbsp olive oil and a pinch salt. Bring the water to a boil and add in your pasta. Cook your pasta for about 10 minutes until it is al dente. Seashells cook really fast so just keep checking on them or stay by the stove. Save about a quarter cup of your pasta water for the sauce. Drain your pasta and set it aside. You can also make your sauce while your pasta is cooking.

Pasta Sauce

Heat up a sauce pan with 2 tbsp of Olive oil. Put your diced onions, 2 cloves of garlic, and fresh chopped basil into the pan. Sauté for about five minutes. Add in your spinach. Sauté until you smell the aroma of the onions and garlic add in your tomatoes. Take about 1/3rd cup of pasta water and cook the onions, tomatoes, and garlic mixture. Add about 1/3rd Cup of pesto sauce let it all cook down for about 10 minutes. Turn your sauce off and then add in your pasta and mix it thoroughly until you feel as though it’s completely covered. Let it sit for about 5 to 10 minutes to cool down. Feel free to add an extra teaspoon pesto sauce if you’d like and top it with your favorite cheese!

Enjoy!


To Make the vegan version just don't add Cheese.

  • Ashley Chennel


Heres what you will need!!!

A Half Can of black beans (or one can)

1 or two Sweet potatoes (depending on how many ppl you are feeding)

One red pepper

One whole Spanish or Red Onion

One Yellow Pepper

Garlic powder

Onion powder

Soy Sauce

Corn tortilla

Olive oil

Sour cream

Cilantro

Cheddar cheese



Directions:

Dice the onions and peppers to about medium size. Cook one to two whole sweet potatoes in the oven for about 35 minutes. You don't want them to be completely soft on the inside. Once they are some what soft Dice your sweet potatoes to about medium size. Chop some cilantro on the side. Fill a non stick skillet with Olive oil. Just enough to coat the pan. Once your pan is hot add in your peppers and onions until they are soft but not mushy. Add in your half can of black beans and stir all of the ingredients together. Next add your seasoning. Add in a table spoon of soy sauce and Season to taste. You can melt your cheddar cheese how ever you'd like. Melt it in a separate non stick skillet or eat it non melted. Its really about preference. once your mixture is finished fill in tacos. Cook your corn tortillas separately in a pan with a touch of butter or olive oil until they brown on each side. Next fill in your tacos and add the toppings of your choice and plate them. Enjoy!



  • Ashley Chennel


Ingredients:


Broccoli

1 box of Rigatoni

Cherry tomatoes

Pasta noodles

Red onion

Supreme salad seasoning by McCormick

Cheddar cheese preferably shredded

Monterey jack cheese cubed

Italian salad dressing

Balsamic vinaigrette dressing

Cucumbers peeled and chopped

Pepperoni slices optional

Fresh parsley

Fresh basil or dried

Directions:

Boil the rigatoni noodles until they are al dente. Strain them add them to a bowl. Steam your broccoli until it develops some color. Do not let it cook for too long because it will become mushy. You want your broccoli to have a crunch to it, so do not cook it all the way. Steam the broccoli for about 10 minutes With the lid on. Slice your cucumbers and peel them also if you’d like. Chop some red bell pepper and dice some red onion. Red onion can be very overpowering, so I suggest half of a red onion would do the trick for one big bowl. Add your shredded cheddar cheese and your cubed Monterey Jack cheese. You can buy the cheese slices and cut them into squares. Once your pasta has cooled and your broccoli has cooled add them together into a bowl. Next add all of the other ingredients and mix them. Next add in half a bottle of McCormick supreme salad seasoning. Or however much you'd like. Remember we’re making a huge bowl of pasta salad. Lastly you’re going to add your two dressings. Add in the entire bottle of Italian salad dressing and half of the bottle of the balsamic vinegarette. Last top with a little parsley and your pasta salad is ready to be served. This pasta salad is best served cold.


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