Gigi Hadid's Pasta Recipe

Photo by Mieke Campbell on Unsplash

The recipe that blew up Instagram and Tik Tok.

Ingredients

• 1 lb shell pasta + 1 cup starchy cooking liquid (use gluten-free pasta to make the recipe gluten-free)

• 1/2 cup olive oil

• One small red onion, diced (about 1 cup), 1 shallot, and white or yellow onion work, too!

• Two cloves garlic, minced

• 1/2 cup tomato paste

• 2 tbsp vodka See Note 1 for substitutions

• 1 cup heavy cream

• 2 tsp red pepper flakes (or to taste)

• 2 tbsp butter

• 1/2 cup Parmesan cheese + more to taste

• Sea salt and pepper, to taste

• Chopped basil, to taste

Instructions

1. Cook pasta to al dente according to package instructions. Reserve 1 cup of the cooking liquid before draining (you may not need all this, but I always reserve 1 cup).

2. While pasta is cooking, add olive oil to a large pan over medium heat. When the oil is hot, add onion. Cook for 2-3 minutes, then add garlic and cook 1 minute more. Stir often so the garlic doesn't burn.

3. Add tomato paste and cook for 2-3 minutes, stirring often. The tomato paste will turn a slightly darker color.

4. Add vodka (if using) and cook for 1 minute. To make this dish without vodka, omit this step OR use one of the substitutions in the original recipe linked below.

5. Add heavy cream and red pepper flakes. Cook for 1-2 minutes, stirring often until the sauce thickens (it will thicken up quickly!).

6. Add in your pasta, 1/2 cup of pasta water and butter. Stir, stir, stir until butter is "melted and saucy.” Make sure the pasta is completely coated in the sauce. Add a little more pasta water if the sauce seems too thick.

7. Stir in Parmesan cheese. Taste and season with salt and pepper if needed. Sprinkle with basil and serve immediately.

For tips and tricks or how to make this without vodka, visit the original recipe from Get On My Plate.

Kansas City Burnt-End Sliders

Photo: Unsplash

With the NFL Draft taking over Kansas City, we figured a little Kansas City BBQ was in order.

Makes 6 servings

Ingredients

Dry Rub

• 1 tablespoon salt

• 1 tablespoon fresh ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne

For the brisket

• 1 brisket point, fat trimmed

• 1 cup Kansas City-style barbecue sauce

• 1/2 cup brown sugar

• 1/2 cup honey

• 8 potato rolls

• Sliced pickles

Instructions

FOR THE DRY RUB:

1. In a small bowl, mix all of the dry rub ingredients to combine well.

FOR THE SLIDERS:

1. Set up a smoker to 250°F with hickory and oak wood (can be charcoal with wood chunks or gas grill with pellet tube).

2. Combine dry ingredients. Rub the brisket liberally and allow to sit at room temperature for 30 minutes.

3. Place the brisket on the smoker and let it go until it gets to a dark, mahogany color, around 150°F-160°F (4-5 hours). Remove it and wrap it in aluminum foil. Place it back in the smoker until it hits 190°F internal.

4. Remove the brisket from the smoker, slice into cubes (roughly 1 to 1½ inches). Place in an aluminum foil tray and toss with the barbecue sauce, brown sugar and honey.

5. Place it on the grill, uncovered, until the internal temp of cubes is probe-tender (slides in without resistance) between 203°F-209°F.

6. Slice the rolls and toast. Pile high with meat, and a pickle and enjoy.

This recipe from today.com

Grilled Southwestern Potato Salad

Photo: Taste of Home

Be prepared to double this recipe because everyone will want seconds.

Makes 6 servings

Ingredients

• 1-1/2 pounds large red potatoes, quartered lengthwise

• 3 tablespoons olive oil

• 2 poblano peppers

• 2 medium ears sweet corn, husks removed

• 1/2 cup buttermilk

• 1/2 cup sour cream

• 1 tablespoon lime juice

• 1 jalapeno pepper, seeded and minced

• 1 tablespoon minced fresh cilantro

• 1-1/2 teaspoons garlic salt

• 1 teaspoon ground cumin

• 1/4 to 1/2 teaspoon cayenne pepper

• Lime wedges

Instructions

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil.

2. Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.

3. Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.

4. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers.

5. In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

This recipe from Taste of Home does not disappoint and there’s more where this came from on their website.

Cowboy Casserole

Photo: The Anthony Kitchen

We never knew a recipe like this existed, but now we’re hooked.

Makes 8 servings

Ingredients

• 1/2 pound ground beef

• 1 cup of corn

• 2/3 cup Condensed Cream of Mushroom Soup

• 1 cup cheddar cheese, shredded and divided

• 1/3 cup whole milk

• 1/4 cup sour cream

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• ½ cup bacon, cooked and crumbled

• 32 ounces tater tots

Instructions

1. Preheat oven to 375 degrees.

2. In a large skillet, cook beef over medium heat until browned.

3. Add the corn, cream of mushroom soup, ½ cup cheese, milk, sour cream, onion powder, black pepper, and bacon to the skillet and mix well.

4. In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 40-45 minutes uncovered.

5. Sprinkle with remaining cheese and bake for another 5 minutes.

We scoured the internet for the best recipes for this dish and this one from Dinner Then Dessert, is by far the easiest. So good.

Vanilla Dutch Baby

Photo: Unsplash

Who knew breakfast could be this good and this easy?

Ingredients

• 3 tablespoons butter

• 3 eggs

• 3/4 cup all-purpose flour

• 3/4 cup milk, heated 20 to 30 seconds in the microwave

• 1 tablespoon sugar

• 2 teaspoons pure vanilla extract

• Pinch salt

• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 400 degrees F.

2. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.

3. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)

4. Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.

5. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

Thank you the Food Network for this gem of a recipe. If you’re interested in cooking but are maybe new to the craft, check out all of the easy recipes the Food Network has.

Crunchwrap Supreme

Photo: Unsplash

You never have to put shoes on to hit the drive-thru for this fast food favorite.

Ingredients

• 1 lb. ground beef

• 1 tsp. chili powder

• 1/2 tsp. ground paprika

• 1/2 tsp. ground cumin

• Kosher salt

• Freshly ground black pepper

• 8 large flour tortillas

• 1/2 c. nacho cheese sauce

• 4 tostada shells

• 1 c. sour cream

• 2 c. shredded lettuce

• 1 c. chopped tomatoes

• 1 c. shredded cheddar

• 1 c. shredded Monterey Jack

• 1 tbsp. vegetable oil

Instructions

1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean.

2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.

3. Build Crunchwraps: Add a scoop of ground beef to the center of the remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato and cheese. Place smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so the pleats are on the bottom and they stay together.

4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until the tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

   • This can be made vegan by eliminating the meat and cheese, vegetarian by bypassing the meat and gluten-free by using a gluten-free tortilla. Consider using beans in place of the meat.

Thank you Delish, for this (dare we say) delicious treat. The site always had the best recipes. Make sure to check it out.

Smoky Lavender-Rosemary Lemonade

Photo: Unsplash

So much goodness all in one glass.

Ingredients

• 8 lemons, halved

• 6 cup water

• 1 cup sugar

• 1 tablespoon dried lavender buds

• 3 sprigs of fresh rosemary

• Sparkling water (optional)

Instructions

1. If desired, preheat grill. Place lemon halves, cut sides down, on the rack of an uncovered grill directly over medium heat. Grill for 5 minutes or until cut sides are charred. Remove and cool.

2. Meanwhile, in a medium saucepan combine 1 cup water, sugar, lavender, and rosemary. Bring to boiling, stirring to dissolve sugar. Remove from heat. Let stand until cool. Pour through a sieve; discard solids.

3. Juice the lemon halves. In a pitcher combine the lemon juice, syrup, and remaining water. Chill until needed. Serve over ice topped off with sparkling water and with additional rosemary and lavender, if desired.

While you’re sipping your newly created concoction, check out more fabulous recipes on the Better Homes and Garden site. Thank you BHG for this recipe!

Monkey Bread

Photo: Unsplash

Serve it for breakfast, lunch or dinner (we’re not judging).

Ingredients

• 3 cans of buttermilk biscuits (the non-flaky ones)

• 1 cup of granulated sugar

• 2 to 3 tsp. of cinnamon

• 2 sticks of butter

• 1/2 cup of brown sugar

Instructions

1. Preheat the oven to 350°.

2. Open up all three cans of biscuits and cut each biscuit into quarters.

3. Next, combine the white sugar with 2 to 3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip-up bag and shake to mix evenly.

4. Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon sugar. Spread these nuggets out evenly in the Bundt pan.

5. At this point, you're going to want to melt the two sticks of butter together with 1/2 cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter-sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

6. Bake for about 30 to 40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15 to 30 minutes before turning it over onto a plate.

Who doesn’t love The Pioneer Woman? Thanks to Mrs. Drummond for this crowd-pleasing recipe. Make sure you check her out for more goodness served up on a plate.