Pasta with Smashed Peas

1 pound pappardelle,

tagliatelle,

fettuccine, or linguine 1 16-ounce package frozen peas, thawed 3/4 cup ricotta 1 1/4 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon chopped fresh chives 1 tablespoon extra-virgin olive oil
Cook the pasta according to the package directions. Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup of the ricotta, season with the salt and pepper, and pulse to combine. Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.Tip: Tagliatelle (pronounced tal-ya-TEL-ee) are pasta ribbons that are wider than fettuccine. Pappardelle (pa-par-DEL-lay) are even wider. Both work well with somewhat chunky sauces.Yield: Makes 4 servings
writeNutrient();
NUTRITION PER SERVINGCALORIES 620(17% from fat); FAT 12g (sat 4g); CHOLESTEROL 20mg; CARBOHYDRATE 102g; SODIUM 940mg; PROTEIN 26g; FIBER 8g; SUGAR 12g

free Netflix account New Year Wishes, New Year Messages, New Year Quotes, New Year SMS Birthday Wishes, Birthday SMS, Birthday Quotes, Birthday wishe

Chicken Tacos

1 store-bought rotisserie chicken 2 cups store-bought red or green salsa 8 taco shells 1 cup (4 ounces) grated Cheddar or Monterey Jack cheese 8 sprigs fresh cilantro (optional) 1/2 cup sour cream 1 avocado, chopped 1 lime, quartered
Remove the meat from the chicken and shred. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through. Fill the taco shells with the chicken mixture and top with the cheese and cilantro (if using). Serve with the sour cream, avocado, and lime wedges on the side.Tip: You can use soft corn or flour tortillas instead of crisp taco shells, or leftover roast beef or pork in place of chicken.Yield: Makes 4 servings
writeNutrient();
NUTRITION PER SERVINGCALORIES 663.04(52% from fat); FAT 38.64g (sat 14.34g); CHOLESTEROL 158.39mg; CALCIUM 340.15mg; CARBOHYDRATE 30.58g; SODIUM 1180.98mg; PROTEIN 50.59mg; FIBER 7.43g; IRON 3.32mg

Roast Cod with Crisp Potatoes

Roast Cod with Crisp Potatoes

3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired) 3 tablespoons plus 2 teaspoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 6 6-ounce cod fillets, skin removed Zest of 1⁄2 lemon, peeled into thin strips (optional) 1 tablespoon chopped fresh chives (optional)
Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more. Meanwhile, rinse the cod fillets and pat them dry with paper towels.After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using). Tip: Serve this roasted version of fish and chips with ketchup for the kids and malt vinegar for the adults.Yield: Makes 6 servings
writeNutrient();
NUTRITION PER SERVINGCALORIES 803(63% from fat); FAT 56g (sat 14g); CHOLESTEROL 207mg; CARBOHYDRATE 19g; SODIUM 943mg; PROTEIN 54g; FIBER 3g

todays recipes for u all

French-Fry Pie

4 cups frozen shoe-string French fries 1 1/2 pounds ground beef 1 14-ounce jar marinara sauce
Heat oven to 425° F. Spread the fries on a baking sheet. Bake until golden, about 25 minutes. Meanwhile, cook the ground beef in a medium saucepan over medium-high heat, stirring occasionally, until no trace of pink remains, 8 to 10 minutes. Spoon off any excess fat. Add the marinara sauce and cook until warmed through. Transfer to an 8-by-11-inch or 8-inch-square baking dish. Top with the fries. If desired, return to oven for 5 minutes to allow the flavors to meld.Yield: Makes 4 servings
writeNutrient();
NUTRITION PER SERVINGCALORIES 593.06(45% from fat); FAT 29.49g (sat 9.68g); CHOLESTEROL 136.5mg; CALCIUM 38.27mg; CARBOHYDRATE 40.89g; SODIUM 585.89mg; PROTEIN 43.29mg; FIBER 3.1g; IRON 4.62mg
writePublicationAppearance();