Welcome to Simply Cook. This blog has found a new home at www.SimplyCook.net

If you are not automatically forwarded please click the link above.

Farfalle pasta with broccoli, cauliflower and carrots in a creamy herb garlic cheese sauce. Quick and easy to make with just 3 packaged ingredients.

Creamy Herb Garlic Pasta Primavera

Ingredients
2 cups uncooked farfalle pasta (bow tie)
1 (16-ounce) package frozen broccoli, cauliflower and carrots mixture
1 (8-ounce) container herb and garlic flavored soft cream cheese

Directions
Cook pasta according to package directions, adding frozen mixed vegetables to pasta during last 6 minutes of cook time. Drain; return pasta and vegetables to saucepan. Add cream cheese; cook over low heat 2 minutes or until cheese is melted and mixture is hot, stirring constantly. 4 cups.

Similar Recipes: Quick Linguine & Zucchini, Angel Hair Pasta with Herb Buttered Shrimp, Penne with Sundried Tomato Pesto

Grilling will caramelize the natural sugars in the asparagus, elevating its great flavor.

Grilled Lemon Garlic Asparagus

Ingredients
1 pound fresh asparagus, trimmed
3 tablespoons olive oil
2 teaspoons grated fresh lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place asparagus on a large plate. Combine oil and lemon zest in small bowl; drizzle over asparagus. Season with salt and pepper. Turn spears until well coated.

Preheat grill. Place asparagus on grill over medium-high heat. Cook for 5 minutes or until crisp-tender and brown spots appear (indicating carmalization), turning frequently. Serve hot or cold. 4 servings.

Related Posts: Oven Roasted Asparagus Spears, Asparagus Spears with Walnut Butter, How to Trim and Prepare Asparagus

Gourmet grilled cheese sandwiches. Smokey Provolone cheese paired with the mild, sweet flavor of roasted red peppers. Simple and delicious.

Grilled Provolone and Roasted Red Pepper Sandwiches

Ingredients
4 slices multi-grain bread
4 deli slices Provolone cheese
2 whole roasted red peppers, cut into 1-inch strips
1 tablespoon butter or margarine, softened

Directions
Top each of 2 bread slices with 1 slice cheese and half of bell pepper strips; top with remaining slices of bread. Spread butter on both sides of sandwiches.

Heat large skillet over medium heat until hot. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted. 2 sandwiches.

TIP: Jars of roasted red peppers packed in oil may be found at your local grocery store. Drain before using.

Related Post: Grilled Chicken & Asparagus Focaccia, How to Roast, Broil, or Grill Bell Peppers

Top round steak slowly cooked in a chipotle chile tomato sauce to tender perfection. Serve as is or wrap in warmed tortillas, delicious.

Chipotle Spiced Beef Strips

Ingredients
1 tablespoon oil
1/2 onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo sauce (from 7 or 11-ounce can)
1 teaspoon cumin
1-1/2 pounds boneless beef top round steak, cut into thin 2-inch long strips
1 (14.5-ounce) can stewed tomatoes, undrained
1 tablespoon vinegar

Directions
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chiles and cumin; cook and stir 1 to 2 minutes or until onion is tender. Push mixture to side of skillet.

Add beef strips; cook 3 to 4 minutes or until browned on all sides. Add undrained tomatoes, and vinegar; mix well. Reduce heat to medium-low; cover and simmer 1 to 1-1/4 hours or until beef is very tender, adding 1 to 2 tablespoons water if tomato mixture becomes too thick. Transfer mixture to a large serving platter. Garnish with fresh cilantro sprigs if desired. 6 servings.

Serving Suggestions: Pico de Gallo Citrus Salad, Green Chile & Bacon Corn Bread

Fresh marjoram adds great flavor to this pork tenderloin served hot off the grill.

Grilled Pork Tenderloin

Pork
3 (3/4-pound) pork tenderloins

Marinade
1/4 cup oil
2 tablspoons white wine vinegar
2 tablespoons fresh chopped marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place pork tenderloins in resealable food storage bag.

Combine all marinade ingredients in small bowl; mix well. Pour marinade over pork. Seal bag; turn several times to coat. Refrigerate 2 to 24 hours to marinate, turning occasionally.

Preheat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat 4 to 6 inches from heat source. Cover grill or tent foil over pork. Cook 20 to 25 minutes or until no longer pink in center (160°F. on meat thermometer), turning occasionally and brushing with reserved marinade. Discard any remaining marinade. To serve, slice pork tenderloins diagonally. 10 servings.

TO BAKE: Preheat oven to 400°F. Place marinated tenderloins in 13×9-inch pan. Bake 20 to 25 minutes or until no longer pink in center (160°F. on meat thermometer), turning occasionally and brushing with reserved marinade. Discard any remaining marinade.

TIP: 2 teaspoons dried marjoram leaves may be substituted for 2 tablespoons fresh marjoram if needed.

A sweet and creamy fruit dip made with marshmallow creme, cream cheese and whipped topping.

Marshmallow Creme Fruit Dip

Ingredients
1 (8-ounce) package cream cheese, softened
1/2 cup marshmallow creme
1/2 cup frozen whipped topping, thawed

Directions
Place cream cheese in small bowl; beat until fluffy. Fold in marshmallow creme and whipped topping; mix well. Serve immediately with an assortment of fresh fruit (apple slices, grapes, and/or strawberries). Store in refrigerator. 1-1/2 cups.

Similar Recipes: Marshmallow Clouds with Fresh Fruit,  Creamy Caramel Fruit Dip, Gingered Fruit Dip

Don’t wait for your next campfire to enjoy S’Mores, just fire up the grill! Toasted marshmallows and chocolate bars sandwiched between grilled slices of Angel Food cake…YUM!

Grilled S’More Sandwiches

Ingredients
8 (1/2-inch) slices angel food cake
2 (1.55-ounce) milk chocolate candy bars
8 marshmallows

Directions
Preheat charcoal or gas grill. Place cake slices on grill over medium heat 4 to 6 inches from heat source. Toast 1 to 2 minutes or until lightly browned, turning once. Remove cake slices from grill. Place half of chocolate bar on each of 4 cake slices.

Toast marshmallows on long forks or skewers over heat or medium hot coals until golden brown and soft inside. Top each chocolate square with 2 toasted marshmallows; top with remaining cake slice. Gently press together. 4 servings.

Related Recipe: S’More Cake