Pasta, pasta, pastaaaaa. My favorite food. I am always looking for ways to spice it up (pun definitely intended).
This fusilli is super hot, because red pepper flakes. I actually used way more than I showed on the recipe, and it was HOT. But guess what, I love hot. I love spicy, and if i can mix that with my favorite food, plus my current favorite vegetable (zucchini), even better.
Get the recipe here.
We’ve definitely said it before…but we love pasta. This classic dish can sometimes seem daunting, but it’s really easy. While you can certainly make everything right before eating, we prefer making this dish ahead of time.
For our Ricotta Filling recipe click HERE.
For our Pasta Sauce recipe click HERE.
You can use all sorts of pasta for this recipe. There’s large and small manicotti, lasagna noodles, or even wonton wrappers. You could also make fresh dough. The preparation can vary depending on your choice. If you’re making the pasta to eat immediately be sure to follow the instructions on the box. Most will par-cook for about 8 minutes. For fresh pasta or wonton wrappers you don’t have to par-cook.
If you use lasagna noodles or wonton wrappers, place a line of ricotta at the end leaving 1/2 inch for sealing the side. This will make a tube shape. For Manicotti noodles or pasta already in a tube, carefully spoon in the filling. It may be easier to use a piping bag.
To save time during the week, you can pipe the filling into uncooked noodles. Place a little sauce to just cover the bottom of the pan. Lay out the filled noodles in one layer. Cover with sauce and some cheese. Cover and refrigerate. The sauce will moisten the noodles in the refrigerator overnight.
If you make our manicotti recipe be sure to let us know!
Growing up, whenever there was a caprese salad at a party, or served at dinner, I would steal the mozzarella slices, and eat nothing else. Of course, as I got older, I began to love tomatoes, and appreciate how the flavors all melded together. Still, whenever there was a caprese salad, I would still just eat the cheese.
A terrine is a mixture that has been prepared in advance and left to set in its container. It is then generally served in slices. As caprese is a personal favorite of mine, I decided to make it into a terrine.
Let me tell you, it worked so much better then eating the slices separately. Suddenly, it was easy to see how a caprese could be more than just a salad or a side dish, but rather as a course in itself.
Here’s the recipe if you’re craving some caprese salad.
*Feel free to omit the red peppers, they just add more substance to the dish.
Happy National Apple Cider Day! Here at One More Bite we’ve been drinking cider since early September, so we thought we’d do something more fun with it. This recipe proves Apple and Pork are best friends. Not only is this seasonal dish delicious, it’s easy to put together for a weekday dinner or as part of a weekend meal. It also keeps great as leftovers.
Get the Recipe Here!