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Cavatappi with ribeye steak, asparagus, peas, and crispy prosciutto

CAVATAPPI WITH RIBEYE STEAK, ASPARAGUS, PEAS, AND CRISPY PROSCIUTTO

Jenn’s Recipes Made Easy!
Ribeye steak and pasta with vegetables and prosciutto
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Italian

Equipment

Dutch Oven
Sauce Pan

Ingredients
  

  • 2 Ribeye Steaks
  • 16 oz. Cavatappi pasta
  • 4 oz. proscuitto thinly sliced and cut into strips
  • 1 medium onion diced
  • 1 Tbsp. Garlic minced
  • 1 cup Heavy Whipping Cream
  • 4 Tbsp. Butter
  • 1 Lemon juice only
  • 8 oz. Asparagus cut into 1 inch pieces
  • cup Peas fresh or frozen
  • cups grated parmesan cheese
  • 1 tsp. Salt and Pepper
  • ½ cup Basil Fresh and chopped
  • 3 tsp Vegetable Oil

Directions
 

  • Using a large pot , add salted water and bring to a boil. Add the pasta and cook for 6 minutes. Add asparagus pieces and cook for another 6 minutes. Reserve ½ cup pasta water and drain and set aside.
  • Meanwhile, in a dutch oven heat 1 tsp of the oil, over medium heat, once hot and shimmering, season both steaks with salt and pepper to taste. Cook to your liking, we like ours medium rare so about 5 minutes per side. Remove from pan and let rest 10 minutes.
  • Add the rest of the oil to the Dutch oven, Once shimmering, add the prosciutto. Cook for 4-5 minutes or until crispy. Transfer to paper towel lined plate, set aside.
  • Add the diced onions and garlic to pan, stirring occasionally until onions just begin to soften, about 4-5 minutes. Add the heavy cream, lemon juice and butter to the pan, let simmer for 4-5 minutes or until butter has fully melted and mixture has thickened slightly.
  • Add cooked pasta, asparagus, peas, parmesan cheese, steak and salt and pepper to taste. If needed add up to ½ cup of the pasta water that you reserved. Top with basil and crispy prisciutto.

Notes

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Grilled Salmon with asparagus and shrimp

We love seafood in our lives and this grilled salmon with shrimp and asparagus is just what the doctor ordered on such a wonderful day!
This recipe is very simple and easy to-do, trust me!

Rating: 5 out of 5.

GRILLED SALMON WITH ASPARAGUS AND SHRIMP

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner
Cuisine American
Servings 4 People

Equipment

Grill
Flat top griddle

Ingredients
  

Ingredients

Directions
 

DIRECTIONS

  • Place salmon on sheet pan skin side down
  • Mix the thai chili sauce and finishing sauce together in small bowl
  • Put all of the finishing sauce mix on the top flesh side of salmon.
  • Season with salt and pepper to taste.
  • Meanwhile take the asparagus and trim the bottom inch and discard ends.
  • Place asparagus in a small bowl and lightly oil and season with salt and pepper
  • Place shrimp in bowl and season thoroughly with salt pepper to taste and the steak seasoning.
  • Zest the lemon and use half on the salmon and other half on the shrimp.
  • Heat griddle to medium low heat and add 2 tbsp. oil heat until shimmering. Place salmon, shrimp and asparagus on grill.
  • Turn asparagus frequently as to cook all sides until tender and a little charred. Shrimp will only take about 1-2 minutes on each side, once done set aside.
  • Once salmon is cooked and can be flaked with a fork about 20 minutes, remove from heat.
  • Serve salmon in sections along with asparagus and shrimp. Enjoy
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Hot ham and cheese croissant

My daughter and I love hot ham and cheese sandwiches, we also love croissants. So I have combined the two to make one of the best hot ham and cheese we have ever had

Rating: 5 out of 5.

HOT HAM AND CHEESE CROISSANT

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner, Lunch
Cuisine American
Servings 12 Sandwiches

Equipment

Oven/Air Fryer oven
Wire Cooling Rack

Ingredients
  

INGREDIENTS

Directions
 

Directions

  • Preheat Oven/Toaster Oven to 350° F
  • Slice all croissants in half lengthwise.
  • Place mayo and mustard on each slice top and bottom.
  • Layer on 2-3 slices of each ham and then cheese on each of bottom croissants.
  • Wrap in foil and place in preheated oven/toaster oven for 12-15 minutes.
  • Once done, take out of the oven and allow to cool on wire rack for a few minutes until you can carefully take off the foil.
  • Serve with pickle slice and chips and enjoy!
Tried this recipe?Let us know how it was!