Michael.Adams.Meals.Blog

Fettuccine with Polish Sausage, Peas and Tomatoes 12 ounces Fettuccine 1 14.5 oz can Tomatoes, diced in juice 6 ounces Peas, frozen 3 Garlic cloves, minced 14 oz of good Polish sausage 1 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper to taste Fresh Parsley for garnish Parmesan Cheese for garnish DIRECTIONS: 1. In a large pot bring 10 cups salted water to a boil and cook fettuccine according to the package instructions, be sure to reserve aside 1 cup of the pasta water. While pasta is cooking began slicing your sausage and set aside. 2. In a medium size pot on a medium low, heat up olive oil and cook minced garlic for about 3 mins with a pinch of salt and pepper. Add sausage to garlic and cook for 1 min, then add the canned tomatoes and bring to a boil with salt and pepper to taste. Once you bring to a boil remove pot from heat and add the frozen peas, keep pot covered for 2 mins. 3. Drain your pasta and return to pot then fully combine all ingredient...

Spaghetti with Collard Greens and Macadamia Nuts  12 ounces Spaghetti 1 Lemon zest plus juice 1 bunch Collard Greens, thinly sliced with steams removed 4 Garlic cloves, very thinly sliced 8 ounces of Cooked Chicken 2 Tablespoons of Extra-Virgin Olive Oil 1/4 cup Macadamia nuts, chopped Salt & Pepper to taste Fresh Parsley for garnish Parmesan Cheese for garnish DIRECTIONS: 1. In a small skillet heat up 1 tablespoon of oil with sliced garlic on low heat, stirring garlic until browning begins about 2-3 minutes, then remove from heat and transfer to a paper towel to dry. 2. Cook Spaghetti in a pot of salted boiling water until fully cooked according to the package then set aside 1 cup of the pasta water. 3.  While Pasta is cooking heat 1 tablespoon of oil over medium heat in a large skillet add sliced collard greens and cook stirring frequently for about 6 minutes. Then turn heat off and add chicken, nuts, 1 whole lemon zest and its juice with salt...

Spicy Sausage with Chickpeas and Kidney beans   2 Spicy Sausage links (sausage removed from casing) 2 Garlic cloves, minced 1/2 Medium Yellow Onion, minced 1 can Kidney Beans 1 can Chickpeas 1/3 cup Apple Cider Vinegar 1 1/2 Tablespoons of Extra-Virgin Olive Oil 1/4 Teaspoon of Cumin Salt & Pepper to taste Fresh Parsley for garnish, finely chopped DIRECTIONS: 1. In a large skillet on medium, heat up 1 table spoon of oil and add onion, garlic and sausage to pan with a pinch of salt and pepper. Use a wooden spatula to break up sausage into small bite sizes and cook until meat is fully browned add some of the cider to skillet if needed. 2. Remove Chickpeas and Kidney beans from cans and rinse with cold water then add to pan along with remaining cider and cumin and began mixing on medium-low heat until most of the cider cooks down. 3. Garnish with a little parsley and ENJOY!!

Mac-n-Cheese    1 16oz box Macaroni 1 Medium Yellow Onion, minced 1 1/2 teaspoon ground Mustard 1 tablespoon of Extra-Virgin Olive Oil 3 cups of 1% Milk 5 tablespoons of All-Purpose Flour 1 1/4 cups grated Extra-Sharp Cheddar cheese 1/2 cup grated Parmesan cheese Salt & Pepper to taste DIRECTIONS: 1. Lets began by making a Béchamel Sauce ... In a large pot on medium-high heat up 1 table spoon of oil then add minced onion with a 1/2 teaspoon of salt and ground mustard, sauté onions until translucent about 6 mins. 2. Add flour to onions and cook stirring about 1 min then gradually whisk in milk slowly a little at a time until fully incorporated and bring to a boil. Reduce the heat to medium low and simmer stirring constantly for about 4 mins. 3. To complete our Béchamel Sauce add parmesan and cheddar and stir until fully combined adding salt & pepper to taste. 4. In a large pot of boiling salted water fully cook macaroni according to...