THE BEST CREAMY MEXICAN RED SPAGHETTI | ESPAGUETI ROJO
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best Mexican red spaghetti also known as spaghetti rojo/ espagueti ala mexicana con crema! This spaghetti Is usually served as a side with many of our mexican dishes but let me tell you that Is just as delicious by itself! I grew up eating this type of spaghetti and is also my kids favorite ????
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
-You can find all ingredients at your local Walmart, Frys, Safeway,Hispanic supermarket or Amazon!!!
pots are from a set ???????? Zwilling® J.A. Henckels Energy Plus Nonstick Stainless Steel 13-Piece Cookware Set
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Original recipe ????????
Try my green spaghetti????????
Ingredients:
16 oz spaghetti pasta
1 cup crema mexicana
4 oz cream cheese( room temperature)
3 roma tomatoes
1/2 small white onion
1 garlic clove
2 Chile chipotles in adobó sauce
1 tbsp butter
2 bay leaves
1 1/2 tbsp chicken bouillon
1/4 tsp ground cumin
1 serving of love ????
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Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Ingredients
16 oz. penne pasta
2 chicken breast
1 tbsp. Cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. 1 tsp dry parsley
1/2 paprika
1/2 tsp. old bay
1 tbsp. oil
1 tbsp. unsalted butter
1 small onion
1/2 medium size belle pepper
4 oz. diced tomatoes
2 cup heavy cream
1 tsp garlic 4 oz. cream cheese
1 tsp. chicken bouillon
1 tsp. Cajun seasoning
1/2 cup parmesan cheese
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Creamy Garlic Chicken Pasta | with Tomato and Spinach
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
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Ingredients
10 ounces dry pasta (any kind)
1 pound boneless skinless chicken breast
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
salt & pepper to taste
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic minced
1 cup tomatoes diced
2 cups spinach chopped, optional
2 cups heavy cream (or 16 oz)
1/2 cups Parmesan cheese shredded or grated
salt & pepper to taste
Dry Noodle Soup with Chipotle and Panela Cheese | Chef Pepin
Cooking noodles has never been this easy! Simple dry noodle soup with chipotle and panela cheese Recipe. Quick and full of flavor!
Ingredients:
2 tbsp olive oil
10oz. Angle hair noodles Iberia crumble
8.oz. tomato sauce
1/3 cup water
3.5 San Marcos chipotle sauce
1 tbsp chicken powder consommé
4 eggs
½ cup Panela cheese
1/4 cup of cream
Preperation:
1.- Heat the oil at medium high, add the noodles and stir until lightly browned.
2.-Add the tomato sauce, water and the chili chipotle sauce San Marcos, stir.
When the broth begins to boil incorporate the chicken powder consommé, mix everything well.
3.- Reduce the heat, using the spatula spread the noodles evenly on the pan, opening some space to pour the eggs in them.
Cover and let it cook for 3 to 4 minutes until the egg are done.
4.- Serve them with the crumbled Panela cheese and a little sour cream.
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Chipotle Chocolate Chili Bucatini MUKBANG with Shredded White Cheddar + Chives!
Today, we're making a spin on regular chili, and serving it up Cincinnati-style! I made Chipotle Chocolate Chili LIVE on Instagram yesterday, and I decided to serve it, to myself (LOL), the way Cincinnati's Skyline Chili Spaghetti typically is, with cheddar and onions! And I decided to use Bucatini bc it's great and the name just had a real ring to it. :)
Link to the LIVE below along with recipe!
Ingredients:
1 lb bucatini
1.25 lb ground beef
1 medium yellow onion, chopped
3 cloves of garlic, minced
3 chipotle peppers in adobo, minced
3 tbsp chili powder
2 tbsp cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp unsweetened cacao powder
1/2 - 1 tsp cinnamon
1 cup Cabernet Sauvignon (or broth, or combo of both)
1 @pomiusa Italian Weekend Trio (a little over half of each, or use two full containers)
1 15oz can kidney beans, drained + rinsed
2 oz bittersweet chocolate, chopped
EVOO
SALT
Shredded white cheddar + chive (garnish)
Method:
1. Brown beef in large pot over medium/medium high and caramelize. Set aside.
2. Over medium heat, add some EVOO and onions, season with salt and cook till translucent.
3. Add chipotle peppers and garlic. Cook one minute.
4. Add all your spices, toss and cook one minute to toast.
5. Deglaze pan with wine and/or broth.
6. Add beef back in, your tomatoes and beans and bring to simmer.
7. Add your chocolate, stir, then simmer at low heat for at least an hour. Don’t forget to season with SALT when you add the beef, onions and tomatoes!
8.Once it’s simmered, cook your bucatini to al dente in heavily salted water.
Then just mix some bucatini with a few scoops of chili, top with some shredded cheddar and chives + serve!
You can also pop this in the mic or oven if you’re eating out of an oven safe bowl to melt the cheese!
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