Food

Chicken And Pasta Summer Skillet Bake Is Always A Crowdpleaser

Published

10 months ago

on

July 23, 2022

By

Press Room

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How do you make pasta even better? Bake it! Whether it’s classic baked ziti, tangles of baked spaghetti, or the creamiest chicken Alfredo bake, baked pasta takes a good thing and makes it better. That’s the case with this pasta and chicken recipe, which combines bowtie pasta—that’s farfalle to you—with marinara sauce, chicken sausage, zucchini, bell pepper, and spinach. Oh, and a boatload of mozzarella too, which is the key to the crispy, addictive crust on baked pasta.

And since we believe that summer dinners should be both quick and easy, this skillet pasta dinner requires just 8 ingredients (beyond salt, pepper, garlic, and olive oil) so you can enjoy more of the good weather. Let the season be your guide to this dish, using whatever you have on hand. Swap in yellow squash for zucchini or poblano chiles instead of the red bell pepper. In place of baby spinach, try kale, collard greens, or Swiss chard. And, of course, any short pasta shape will work in place of the farfalle. Try fusilli, rigatoni, or penne instead.

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Yields:

4

servings

Prep Time:

0

hours

15

mins

Total Time:

0

hours

55

mins

1

(24-oz.) jar marinara sauce

3
tbsp.

extra-virgin olive oil, divided

3/4
lb.

cooked chicken sausage (any flavor)

2

medium zucchini (about 1 lb.), sliced into 1/4″-thick rounds

1

medium red bell pepper, seeded, chopped

1/4
tsp.

freshly ground black pepper

1

(5-oz.) package baby spinach (about 5 packed c.)

1/2
c.

fresh basil leaves, torn, plus more for serving

3
c.

shredded mozzarella (about 12 oz.), divided

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Preheat oven to 375º. In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Drain pasta and return to pot. Toss with marinara and set aside.
In a large, high-sided, ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Add sausage and cook, tossing occasionally, until golden on both sides, about 3 minutes. Transfer sausage to pot with pasta.
In same skillet over medium-high heat, heat remaining 2 tablespoons oil. Cook zucchini, bell pepper, black pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden and vegetables are crisp-tender, about 3 minutes.
Add garlic to skillet, and cook, stirring, until fragrant and golden, about 1 minute. Add spinach and cook, tossing, until wilted, about 2 minutes more. Scrape vegetable mixture into pot with pasta, add basil, and toss to combine; reserve skillet.
Spoon half of pasta mixture into reserved skillet. Top with 1 1/2 cups mozzarella. Scrape remaining pasta mixture over and top with remaining 1 1/2 cups mozzarella.
Bake until cheese is melted and top is golden brown, 14 to 16 minutes. Let cool 5 minutes. Top with more basil before serving.

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PHOTO: ANDREW BUI; FOOD STYLING: LAURA REGE

Laura Rege
Recipe Developer
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.

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Food

Monster Cookies

Published

7 months ago

on

October 20, 2022

By

Press Room

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:

40 mins

Ingredients

1
(17.5-oz.) package Betty Crocker™ Sugar Cookie Mix
1/3 c.
plus 2 tbsp. unsweetened cocoa powder
2 tbsp.
powdered sugar
1/2 c.
(1 stick) unsalted butter, softened
1
large egg
1
(16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting
Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

1. Step 1
  
  Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.
2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

7 months ago

on

October 19, 2022

By

Press Room

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

7 months ago

on

October 17, 2022

By

Press Room

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:: 12
Prep Time:: 1 hour 0 min
Total Time:: 1 hour 10 min

Ingredients

1
(1 lb.) New York strip steak, about 1¼” thick
Kosher salt
1/3 c.
mayonnaise
2/3 c.
(about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving
Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
Freshly ground black pepper
6
pieces (about 6 oz.) thick-cut bacon
1
large yellow or white onion, peeled and thinly sliced
1/3 c.
bourbon
Extra-virgin olive oil
12
brioche slider buns
Unsalted butter, for toasting buns
12
large basil leaves

Directions

1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.