I need a fast and easy recipe for dinner, yet tasty of course?

I need a fast and easy recipe for dinner, but yet of course tasty. I want to hear your ideas...I need a fast and easy recipe for dinner, yet tasty of course?
MATRICIANA





Serves 4 - 6


500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair or penne)


1 tblsp olive oil


1 medium Spanish onion finely diced


2 cloves crushed garlic


6 rashers middle bacon chopped


5 fresh Roma tomatoes cored and roughly chopped


2 tins crushed Roma tomatoes


Salt and pepper to taste


Tabasco or sweet chilli to taste


Shredded fresh Parmesan cheese





Heat oil in a large pan and add garlic, and onion and cook on medium-high heat until onion has sweated and garlic fragrant. Add the bacon and cook well. Add tomatoes and heat through. Reduce heat and simmer for about 7-8 minutes until tomatoes have collapsed and are heated through. Make sure you taste all the time. Add salt and pepper to taste. Add Tabasco or chilli to taste.





Serve over the drained pasta and sprinkle with fresh shaved Parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.





Have a great day/night and enjoy!!!


x KI need a fast and easy recipe for dinner, yet tasty of course?
My favorite burger


JUICY!!!!!!!!!!!!!!!!!





2 pounds chopped beef chuck or round


1 onion


1 tablespoon heavy cream


Freshly ground black pepper


Unsalted butter


Vegetable oil, as needed


Kosher salt, to taste








Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it鈥攗se a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties--a 6 to 8-ounce patty for an average serving.


Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
This is simple yet gourmet meal:








1 pound asparagus tips


1 pound dry fettuccine


Salt


Extra-virgin olive oil, 2 tablespoons plus some for drizzling


2 cloves garlic, chopped


1 shallot, thinly sliced


1/2 cup dry white wine, eyeball it


1/2 cup chicken stock


1 (14-ounce) can crushed tomatoes


Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle


1/4 cup heavy cream, eyeball it


Black pepper


2 tablespoons butter


1 cup bread crumbs


1 lemon, zested


Handful parsley, finely chopped


16 sea scallops, trimmed








Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.


While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.





While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.





Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.





Italian Club Finger Sandwiches Recipe courtesy Rachael Ray


See this recipe on air Tuesday Aug. 07 at 2:30 PM ET/PT.





Show: 30 Minute Meals


Episode: Curtain Call























6 slices thin cut white bread (recommended: Pepperidge Farm Thin White Sandwich Bread)


1 cup soft, spreadable herb cheese (recommended: Alouette)


8 slices prosciutto di Parma


12 leaves fresh arugula or basil (spicy vs. sweet)


2 plum tomatoes, thinly sliced


Salt


2 radishes, thinly sliced


Toothpicks








Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, ';club'; finger sandwiches, 2 per portion.








Hope this helps! :)
Chicken Breasts.


Can of cream of mushroom, or cheesey broccoli or similar condensed soup.





Put chicken and soup in pan. Cook. Serve w/ rice or noodles. Maybe some frozen peas. Refridgerated Cresent Rolls. Or whatever. Yum.
Steaks With Roasted Garlic Butter





1 head Garlic


1 teaspoon Olive oil


2 tablespoons Butter, softened


1 teaspoon Dijon mustard


1 teaspoon Worcestershire sauce


4 Steaks


~ Steak Rub


Place the head of garlic in 8 inch square of foil and drizzle with oilve oil.








Seal the foil and cook over indirect heat(or in a low oven) for 30-45 minutes.








Squeeze out the garlic and mash.








Combine with the mustard, butter and Worcestshire sauce. Refrigerate until ready to use.








Rub steaks with your favorite steak rub.








Grill and top with butter just prior to serving.