This entire dish was cooked in the electric skillet.
carton of farfalle pasta
2 packs of ham, I used Smithfield ham steaks
half a large onion or one medium onion
3 cloves of garlic
can of sweet peas
2 large portobello mushrooms
small jar of alfredo sauce
2 tbsp of sliced pepperoncini peppers
Mrs Dash garlic and herbs
cup organic vegetable broth
extra virgin olive oil
First I added the oilive oil to the skillet, chopped up the portobello mushrooms and added them to the skillet. Sprinkled some Mrs Dash over it.
I then chopped up the ham, garlic, pepperoncini peppers and onion and added those as well and let it all cook until the onion started to get soft. Then I added the jar of alfredo sauce, a cup of vegetable broth and a jar and a half of water (used the empty alfredo sauce jar for that) and put the lid on the skillet.
Let it cook for about 15 minutes while stirring every 5 minutes and adding a little bit more water if it gets too dry.
The last minute I added the peas just so they could warm through and that’s it. No water to drain and it’s all cooked in one skillet. Enjoy!
Appliances Used: Instant Pot (electric pressure cooker) and electric skillet.
First I cooked the pasta in the Instant Pot for half the cooking time indicated on the pasta box as the IP cooks the pasta way quicker than a regular pan/pot. You can even cut the time in half minus 1-2 minutes extra to keep the pasta al dente. I drained the pasta and temporarily put it inside a big plastic food storage tub I keep on the truck.
Then I turned on the electric skillet, cut the skin and excess fat off of the chicken thighs. Put on salt and original Mrs Dash spices, added butter to the skillet and started frying up the chicken. Once one side was done and the chicken turned around in the skillet I added 3 strips of diced bacon.
While this was cooking away I added the garlic, onion, red bell pepper and let that soften up.
When the dish was almost done I added a small chart on of heavy cream and a cup of diced up green olives and let that simmer for about 10-15 minutes until the sauce thickened up.
Once done I poured it all over the pasta and dinner was served. You can add grated cheese if you like. ☺️
Recipe and picture by Tammy Forrest Wallace :)
Appliance used: Ninja.
Browned ground beef and cooked Italian sausage then added one lb is noodles, 4 cups water and 24 oz of bertolli tomatoes and basil. Cooked on oven setting 300 degrees for 30 minutes.
Recipe and pictures by Wendy Copper.
Cooking appliance used: Ninja 3 in 1.
1 box bow tie pasta, cooked , rinsed,drained and cooled. (Pasta was cooked in Ninja)
1 lb medium cooked shrimp
1 8 oz jar of classic pesto sauce
1/2 cup mayo
salt/pepper to taste
Cook pasta, set aside. Mix together pesto and mayo in separate bowl. Combine everything together and chill and serve.
Very yummy if you like shrimp and pesto flavor
Recipe and pictures by Shannon E. Green.
Cooking appliance used: skillet.
Shannon used premade meatballs for her dish as pictured above.
Cook the pasta according to instructions.
Heat up the meat balls and add the kale until ready. Toss it all together and you have a great meal!