Baked Mac and Cheese – Mom on Timeout (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Rich and oh-so-creamy, this Baked Mac and Cheese is comfort food at its best!  Perfect as a side dish or weeknight dinner, this is one recipe you’ll want to make on repeat!  This recipe comes from Trish over at Mom on Timeout, and I love that it was truly easy to put together and really very creamy.  It was devoured by my family, and I hope that you’ll give it a try and head on over to give Trish a big thanks for this awesome deliciousness!

For this recipe, I used my Pampered Chef 12″ (30-cm) Signature Nonstick Skillet and my Stone Rectangular Baker With Tray:

12″ (30-cm) Signature Nonstick Skillet

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

  • Pan: Lifetime guarantee
  • Removable handle: 5-year guarantee

Product Details

  • 4¼-qt. (4-L) capacity
  • 12″ (30-cm) diameter
  • Includes a tempered glass lid with stainless steel rim
  • Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
  • Made without PFOA
  • The removable handle saves space in your cabinets, oven, and dishwasher
  • Metal utensil–safe
  • Pan is heat-safe to 480°F (250°C)
  • Lid is heat-safe to 400°F (200°C)
  • Dishwasher-safe

Stone Rectangular Baker With Tray:

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click the links to get your 12″ (30-cm) Signature Nonstick Skillet and Stone Rectangular Baker With Tray today. You’ll be glad you did.

Let’s jump right in!

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste

For the Topping

  • 1 1/2 cups panko crumbs
  • 4 tablespoons butter melted
  • ½ cup Parmesan cheese shredded
  • ¼ teaspoon smoked paprika

Instructions

Shred Gruyere, cheddar, and Parmesan cheese; set aside.

Cook macaroni according to package directions, minus one minute under al dente.  Drain when finished, adding olive oil to the pasta to prevent sticking. Set aside.

Preheat oven to 350°F/175⁰C.

Melt butter in large skillet over medium heat. Add flour, whisking for one full minute until beginning to bubble, and slightly golden in color.

Slowly pour in the milk and heavy cream, whisking to fully incorporate.  Once mixture is bubbling and thick, continue to whisk and cook an additional 2 minutes, adding salt and pepper to taste. 

Add four cups of the Gruyere and cheddar cheese to the mixture one cup at a time, whisking between each addition to combine.

Add the pasta to the cheese sauce, gently stirring until pasta is fully incorporated with the cheese.

Transfer half of the macaroni and cheese to a 9 x 13 baker, followed by the remaining shredded Gruyere and cheddar cheeses. Top with the remainder of the pasta.

Make the Topping:

Combine Panko crumbs, smoked paprika, and melted butter. Pour over macaroni and cheese.

Bake for 30 minutes, or until the topping is golden brown, and the macaroni and cheese is bubbling.

Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Baked Mac and Cheese – Mom on Timeout (Video)

Rich and oh-so-creamy, this Baked Mac and Cheese is comfort food at its best!  Perfect as a side dish or weeknight dinner,this is one recipe you’ll want to make on repeat!
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Course dinner, Main Course, Side Dish
Cuisine American
Servings 12 servings
Calories 643 kcal

Ingredients
  

  • 16 oz elbow macaroni or other short pasta of your choice
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups Sharp cheddar cheese shredded
  • 2 cups Gruyere Cheese shredded
  • kosher salt and pepper, to taste

For the Topping

  • 1.5 cups panko bread crumbs
  • 4 tbsp butter melted
  • ½ cup Parmesan cheese grated
  • ¼ tsp smoked paprika

Instructions
 

  • Shred Gruyere, cheddar, and Parmesan cheese; set aside.
    4 cups Sharp cheddar cheese, 2 cups Gruyere Cheese, 1/2 cup Parmesan cheese
  • Cook macaroni according to package directions, minus one minute under al dente.  Drain when finished, adding olive oil to the pasta to prevent sticking. Set aside.
    16 oz elbow macaroni, 1 tbsp extra virgin olive oil
  • Preheat oven to 350°F/175⁰C.
  • Melt butter in large skillet over medium heat. Add flour, whisking for one full minute until beginning to bubble, and slightly golden in color.
    6 tbsp unsalted butter, 1/3 cup all-purpose flour
  • Slowly pour in the milk and heavy cream, whisking to fully incorporate.  Once mixture is bubbling and thick, continue to whisk and cook an additional 2 minutes, adding salt and pepper to taste. 
    3 cups whole milk, 1 cup heavy whipping cream, kosher salt and pepper, to taste
  • Add four cups of the Gruyere and cheddar cheese to the mixture one cup at a time, whisking between each addition to combine.
    4 cups Sharp cheddar cheese, 2 cups Gruyere Cheese
  • Add the pasta to the cheese sauce, gently stirring until pasta is fully incorporated with the cheese.
    16 oz elbow macaroni
  • Transfer half of the macaroni and cheese to a 9 x 13 baker, followed by the remaining shredded Gruyere and cheddar cheeses. Top with the remainder of the pasta.

Make the Topping

  • Combine Panko crumbs, smoked paprika, and melted butter. Pour over macaroni and cheese.
    1.5 cups panko bread crumbs, 4 tbsp butter, 1/4 tsp smoked paprika, 1/2 cup Parmesan cheese
  • Bake for 30 minutes, or until the topping is golden brown, and the macaroni and cheese is bubbling.
  • Serve immediately.

Notes

I find that this recipe turns out the best when using freshly grated cheese, as the preservatives in pre-shredded cheese doesn’t allow for the best melting. However, you can certainly use what you have on hand.
Store cooled leftover mac and cheese in an airtight container in the refrigerator up to three days. 
 

Nutrition Estimate

Calories: 643kcalCarbohydrates: 41gProtein: 26gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 120mgSodium: 593mgPotassium: 271mgFiber: 2gSugar: 5gVitamin A: 1324IUVitamin C: 0.1mgCalcium: 639mgIron: 1mg
Keyword macaroni and cheese, pampered chef
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Chicken Tikka Masala Cafe Delites (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

This Chicken Tikka Masala is filled with tender chicken bathed in a deliciously aromatic sauce! This recipe comes from Café Delites. If you’ve never tried Indian cuisine, I would HIGHLY recommend giving this recipe a try, along with the amazing Buttery Garlic Naan Bread that goes along with this dish. 

Be sure to head on over to give a big thanks to Café Delites for this amazing tikka masala!

For this recipe, I used my new Pampered Chef favorite product, the Garlic Prep Tool, along with my 12″ (30-cm) Signature Nonstick Skillet:

Garlic Prep Tool:

Prep Garlic Your Way

Sliced and diced garlic, and everything in between can change the final flavor and intensity in your meals. Get the perfect prep every time with this versatile garlic prep tool. Roll your garlic clove in the helpful peeler to get rid of its skin, then slice, dice, or paste all with the same tool. Clean the blades easily with the included brush and cleaning plates perfect for removing leftover garlic bits—and the whole tool is dishwasher-safe!

Sliced: When you slice garlic, you’ll get a mild flavor in a dish. Great for sautés and stir fries. You’ll get some bites of fresh garlic and will see it throughout the dish.

Diced: Fairly strong flavor. Great for chili, pasta sauce, or soup when they are simmered for a while.

Pressed: Pressed garlic provides a bold, intense garlic taste to a dish. Great for salad dressings, soups, sauces, marinades, and dips. It distributes easily into dishes.

Paste: Garlic paste is the strongest form of garlic flavor since the entire clove has been broken down. Soups and cooked sauces.

Guarantee

3-year guarantee

Product Details

Includes pasting plate, silicone peeler, clear container, cleaning plates, and cleaning brush

Stainless steel slicing and dicing blades

Dishwasher-safe

12″ (30-cm) Signature Nonstick Skillet:

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

Pan: Lifetime guarantee

Removable handle: 5-year guarantee

Product Details

4¼-qt. (4-L) capacity

12″ (30-cm) diameter

Includes a tempered glass lid with stainless steel rim

Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily

Made without PFOA

The removable handle saves space in your cabinets, oven, and dishwasher

Metal utensil–safe

Pan is heat-safe to 480°F (250°C)

Lid is heat-safe to 400°F (200°C)

Dishwasher-safe

Click the links to get your Garlic Prep Tool and 12″ (30-cm) Signature Nonstick Skillet today. You’ll be glad you did.

Let’s jump right in!

Ingredients:

For the Marinade

  • 28-ounces boneless chicken thighs cut into bite size pieces
  • 1 cup Greek yogurt
  • 1.5 tablespoons diced garlic
  • 1 tablespoon ground ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri Chili
  • 1 teaspoon salt

For the Sauce:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 large onion finely diced
  • 1.5 tablespoons diced garlic
  • 1 tablespoon ginger freshly grated
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14-ounces tomato puree
  • 1 teaspoon Kashmiri Chili
  • 1 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 1 ¼ cups heavy cream
  • 1 teaspoon brown sugar
  • ¼ cup water only if needed to thin sauce
  • 4 tablespoons cilantro freshly chopped for garnish

Instructions

Combine chicken thighs with marinade ingredients until chicken is thoroughly coated.  Cover and refrigerate, marinating 10 minutes – overnight, if possible.

Prep vegetables – chop onion, dice garlic, grate ginger.

To cook – heat oil in large skillet over medium-high heat.  Add chicken to pan, cooking 3 minutes per side until nicely browned.  Remove chicken to platter and set aside.

Add butter to the pan and, when melted, add the onions.  Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant. 

Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.

Pour in the tomato puree, along with add in the chili powders and salt.  Simmer 10-15 minutes.

Add the heavy cream and sugar to the sauce, mixing to incorporate.

Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out.  Serve immediately with Jasmine rice and naan bread.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Chicken Tikka Masala Cafe Delites (Video)

This Chicken Tikka Masala is filled with tender chicken bathed in a deliciously aromatic sauce!
No ratings yet
Prep Time 15 minutes
Cook Time 34 minutes
Marinating Time 10 minutes
Course dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 671 kcal

Ingredients
  

For the Marinade

  • 28 oz boneless chicken thighs cut into bite size pieces
  • 1 cup plain Greek yogurt
  • 1.5 tbsp garlic diced
  • 1 tbsp ground ginger
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp Kashmiri Chili powder
  • 1 tsp salt

For the Sauce

  • 2 tbsp canola oil or oil of your choice
  • 2 tbsp butter
  • 1 large onion finely diced
  • 1.5 tbsp garlic diced
  • 1 tbsp ginger freshly grated
  • 1.5 tsp garam masala
  • 1.5 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 14 oz tomato puree
  • 1 tsp Kashmiri chili powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 ¼ cup heavy cream
  • 1 tsp brown sugar
  • ¼ cup water only if need to thin the sauce
  • 4 tbsp cilantro freshly chopped for garnish

Instructions
 

  • Combine chicken thighs with marinade ingredients until chicken is thoroughly coated.  Cover and refrigerate, marinating 10 minutes –overnight, if possible.
    28 oz boneless chicken thighs, 1 cup plain Greek yogurt, 1.5 tbsp garlic, 1 tbsp ground ginger, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp Kashmiri Chili powder, 1 tsp salt
  • Prep vegetables – chop onion, dice garlic, grate ginger.
    1.5 tbsp garlic, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
  • To cook – heat oil in large skillet over medium-high heat. Add chicken to pan, cooking 3 minutes per side until nicely browned.  Remove chicken to platter and set aside.
    2 tbsp canola oil, 28 oz boneless chicken thighs
  • Add butter to the pan and, when melted, add the onions. Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant. 
    2 tbsp butter, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
  • Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.
    1.5 tsp garam masala, 1.5 tsp ground cumin, 1 tsp turmeric powder, 1 tsp ground coriander
  • Pour in the tomato puree, along with add in the chili powders and salt.  Simmer 10-15 minutes.
    14 oz tomato puree, 1 tsp Kashmiri chili powder, 1 tsp red chili powder, 1 tsp salt
  • Add the heavy cream and brown sugar to the sauce, mixing to incorporate. Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out. 
    28 oz boneless chicken thighs, 1 1/4 cup heavy cream, 1 tsp brown sugar, 1/4 cup water
  • Serve immediately with Jasmine rice and naan bread.
    4 tbsp cilantro

Notes

You can substitute evaporated milk for the cream to reduce the calories. 

Nutrition Estimate

Calories: 671kcalCarbohydrates: 15gProtein: 28gFat: 56gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 197mgSodium: 972mgPotassium: 767mgFiber: 3gSugar: 8gVitamin A: 1613IUVitamin C: 10mgCalcium: 116mgIron: 3mg
Keyword dinner, Indian cuisine, pampered chef, tikka masala
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Chuletas Fritas-Puerto Rican Fried Pork Chops – The Noshery

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Flavorful and juicy, this Chuletas Fritas recipe from Meseidy over at The Noshery is a quick and delicious recipe sure to be a favorite any night of the week! You can learn more about Meseidy here. I’ve been making her recipe for a couple of years now, it’s a staple for our family! 

For this recipe, I used the 12″ (30-cm) Signature Nonstick Skillet to cook the chicken:

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stove top to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

  • Pan: Lifetime guarantee
  • Removable handle: 5-year guarantee

Product Details

  • 4¼-qt. (4-L) capacity
  • 12″ (30-cm) diameter
  • Includes a tempered glass lid with stainless steel rim
  • Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
  • Made without PFOA
  • The removable handle saves space in your cabinets, oven, and dishwasher
  • Metal utensil–safe
  • Pan is heat-safe to 480°F (250°C)
  • Lid is heat-safe to 400°F (200°C)
  • Dishwasher-safe

Click the links to get your 12″ (30-cm) Signature Nonstick Skillet today. You’ll be glad you did.

Let’s jump right in!

Ingredients:

  • 4 porterhouse pork chops
  • 4 tablespoons olive oil, divided
  • 1 tablespoon white vinegar
  • 4 garlic cloves
  • 1 teaspoon Adobo Seasoning
  • 2 teaspoons oregano

Instructions

Pre-heat oven to 350°F/175⁰C. Press garlic, and combine with 2 tablespoons of the olive oil, vinegar, Adobo seasoning and oregano.

Marinate the pork chops in the garlic mixture for 30 minutes, up to overnight.

Heat the remaining oil over medium-high heat in skillet. Add pork chops, searing for 2 minutes per side. Insert instant-read thermometer probe into thickest part of one of the pork chops. Place pan in oven and cook pork chops for 10 minutes, or until temperature registers 145°F/63°C.

Once done, remove from oven and let pork rest for 3 minutes before serving with tostones.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Chuletas Fritas-Puerto Rican Fried Pork Chops – The Noshery

Flavorful and juicy, Chuletas Fritas, aka Puerto Rican Pan Fried Pork Chops, are a quick and delicious recipe sure to be a favorite any night of the week!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Course dinner, Main Course
Cuisine Latin
Servings 4 servings
Calories 134 kcal

Ingredients
  

  • 4 porterhouse pork chops
  • 4 tbsp olive oil divided
  • 1 tbsp white vinegar
  • 4 garlic cloves pressed
  • 1 tsp Adobo seasoning
  • 2 tsp oregano

Instructions
 

  • Pre-heat oven to 350°F/175⁰C.
  • Press garlic, and combine with 2 tablespoons of the olive oil, vinegar, Adobo seasoning and oregano.
    4 tbsp olive oil, 1 tbsp white vinegar, 4 garlic cloves, 1 tsp Adobo seasoning, 2 tsp oregano
  • Marinate the pork chops in the garlic mixture for 30 minutes, up to overnight.
    4 porterhouse pork chops
  • Heat the remaining oil over medium-high heat in skillet. Add pork chops, searing for 2 minutes per side.
  • Insert instant-read thermometer probe into thickest part of one of the pork chops.
  • Place pan in oven and cook pork chops for 10minutes, or until instant-read thermometer registers 145°F/63°C.
  • Once done, remove from oven and let pork rest for 3 minutes before serving.

Notes

You can also use very thin pork chops for this recipe, but they will cook quickly.
If using this alternative, I recommend NO oven time for thin pork chops, as they will cook in 8-10 on the stove-top.

Nutrition Estimate

Calories: 134kcalCarbohydrates: 2gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 2mgPotassium: 34mgFiber: 1gSugar: 0.1gVitamin A: 17IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword chuletas fritas, pampered chef, pan fried, pork chops
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Grilled Pork Chops With Cherry Sauce – NY Times (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Juicy pork chops covered in a delicious cherry sauce makes this taste like a five-star meal – without the five-star price!

I found this recipe while searching for a way to use cherries with my dinner from the NY Times, and it did not disappoint!

For this recipe, I used my Cherry & Olive Pitter, Food Chopper, and 12″ (30cm) Cast Iron Grill Pan Skillet:

Cherry & Olive Pitter

Pit Four Fruits at One Time

If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.

Olive Pitter

We’ve included an extra insert so you can also pit smaller olives.

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

12″ (30cm) Cast Iron Grill Pan Skillet:

A Grill Pan for the Grill & Stove

This grill pan is exactly what you need to grill your food—whether you’re cooking indoors or out. The raised ridges on the bottom of the pan give your food rich, seared grill marks, and keeps food out of oil and drippings. The pan is big enough to hold 4 chicken breasts or burgers, or grill veggies for the whole family. The two-handle design lets you easily take your pan from the heat to the table, and because it’s made of durable cast iron, food will stay warm throughout your meal. And when you’re ready to clean up, use the ridged pan scraper to remove food.

About Cast Iron

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations. Pampered Chef’s cast iron comes pre-seasoned, letting you use it right away—and its natural nonstick finish gets better the more you use it. These pans have excellent heat retention, so your food will get a rich sear and stay hot and delicious for a long time. They’re heat-safe to 650°F (343°F), so they hold up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. Made in USA

Guarantee

  • Lifetime guarantee

Click the links to get your Cherry & Olive Pitter, Food Chopper, and 12″ (30cm) Cast Iron Grill Pan Skillet today. You’ll be glad you did. Let’s jump right in!

Ingredients

  • 4 pork loin chops bone-in and at least one-inch thick
  • 1 tbsp rosemary freshly minced
  • 1 tsp salt plus more for the sauce
  • 1 tsp freshly ground black pepper plus more for the sauce
  • 1 tsp finely chopped garlic
  • 3 tablespoons butter
  • 1 tbsp minced shallot
  • 1 cup cherries stemmed, pitted and halved
  • ½ cup fruity wine such as Pinot Noir

Instructions

Remove stems, pit cherries and slice in half; set aside.

Chop shallot, mince Rosemary, and chop garlic.

Pat Pork chops dry, then season with salt and pepper.  Rub both sides with rosemary and garlic. 

You can marinate for two hours, up to overnight if you like.  Bring pork back to room temperature prior to cooking.

Sear pork chops over medium-high heat in 12″ (30cm) Cast Iron Grill Pan Skillet for 7-10 minutes per side, until nicely browned, and an instant-read thermometer registers 135 °F/57 °C (USDA recommends temperature of 145 °F/63 °C). Remove chops to a platter, cover with foil. 

Place one tablespoon of butter into the skillet, and when the foam subsides, add in the shallots.  Cook until softened, 2-3 minutes.

Add in cherries, wine and any juices the pork chops have accumulated, stirring to incorporate.  Cook 5-6 minutes, until liquid is slightly reduced.

Add in the rest of the butter, stirring to finish the sauce.  Season with salt and pepper. Pour sauce over the pork chops and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Grilled Pork Chops With Cherry Sauce – NY Times (Video)

Juicy pork chops covered in a delicious cherry sauce makes this taste like a five-star meal – without the five-star price!
No ratings yet
Prep Time 10 minutes
Cook Time 29 minutes
Marinating Time 2 hours
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 341 kcal

Ingredients
  

  • 4 pork chops loin, bone-in and at least one-inch thick
  • 1 tbsp Fresh rosemary minced
  • 1 tsp salt plus more for the sauce
  • 1 tsp Freshly Ground Black Pepper plus more for the sauce
  • 1 tsp garlic finely chopped
  • 3 tbsp butter
  • 1 tbsp shallot minced
  • 1 cup cherries stemmed, pitted and halved
  • ½ cup Pinot Noir or other fruity wine

Instructions
 

  • Remove stems, pit cherries and slice in half;set aside. Chop shallot, mince Rosemary, and chop garlic.
    1 tbsp Fresh rosemary, 1 tsp garlic, 1 tbsp shallot, 1 cup cherries
  • Pat Pork chops dry, then season with salt and pepper.  Rub both sides with rosemary and garlic.  You can marinate for two hours,up to overnight if you like.  Bring pork back to room temperature prior to cooking.
    4 pork chops, 1 tbsp Fresh rosemary, 1 tsp salt, 1 tsp Freshly Ground Black Pepper, 1 tsp garlic
  • Sear pork chops over medium-high heat in 12" (30cm) Cast Iron Grill Pan Skillet for 7-10minutes per side, until nicely browned and an instant-read thermometer registers 135 °F/57 °C (USDA recommends temperature of 145°F/63 °C). Remove to a platter, cover with foil.
    4 pork chops
  • Place one tablespoon of butter into the skillet, and when the foam subsides, add in the shallots.  Cook until softened, 2-3 minutes. Add in cherries, wine and any juices the pork chops have accumulated, stirring to incorporate.  Cook 5-6 minutes, until liquid is slightly reduced. Add in the rest of the butter, stirring to finish the sauce.  Season with salt and pepper
    1 tsp salt, 1 tsp Freshly Ground Black Pepper, 3 tbsp butter, 1 cup cherries, 1/2 cup Pinot Noir, 1 tbsp shallot
  • Pour sauce over the pork chops and serve immediately.

Notes

Please note that while I listed the internal temperature of the pork to be done, per NY Times Cooking, at 135 °F/57 °C, the USDA recommends temperature of 145 °F/63 °C, which is why I listed both.
Please also note that the pork’s temperature will continue to rise once removed from the heat. 

Nutrition Estimate

Calories: 341kcalCarbohydrates: 7gProtein: 29gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 112mgSodium: 714mgPotassium: 597mgFiber: 1gSugar: 5gVitamin A: 307IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword cast iron, cherry, cherry sauce, pork chops
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Caprese Chicken Saltimbocca – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Tender chicken wrapped in prosciutto with juicy tomatoes, mozzarella, basil in a delicious balsamic sauce – this recipe is a restaurant worthy dinner that’s easy enough to pull together any night of the week!  I found this recipe on Delish. I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership beginning over a year or so ago, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet. I used my Close & Cut to slice the tomatoes: Close & Cut

Cut, Slice & Halve With Ease

Keep hands clean, get even cuts, and prep efficiently with the Close & Cut Set. Slice through seedless grapes, halve bagels, and even butterfly chicken breasts with ease. The Close & Cut can easily hold up to 1 cup (250 mL) of food at a time for easy and quick cutting, and the ergonomic handle of the Coated Chef’s Knife makes it comfortable and easy to cut through anything. Plus, both are dishwasher-safe!

Product Details

Close & Cut (Not sold separately)

  • This tool will change the way you prep. It cuts down the time it takes to cut food like grapes, cherry tomatoes, chicken, bagels, and more.

Coated Chef’s Knife

  • This versatile blade is a must-have for all your meal prep—from slicing, dicing, and chopping vegetables, to mincing herbs, to cutting meat.

I used the 12″ (30-cm) Signature Nonstick Skillet to cook the chicken:

12 inch signature nonstick skillet

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

  • Pan: Lifetime guarantee
  • Removable handle: 5-year guarantee

Product Details

  • 4¼-qt. (4-L) capacity
  • 12″ (30-cm) diameter
  • Includes a tempered glass lid with stainless steel rim
  • Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
  • Made without PFOA
  • The removable handle saves space in your cabinets, oven, and dishwasher
  • Metal utensil–safe
  • Pan is heat-safe to 480°F (250°C)
  • Lid is heat-safe to 400°F (200°C)
  • Dishwasher-safe

Click the links to get your  Close & Cut and 12″ (30-cm) Signature Nonstick Skillet today. You’ll be glad you did. Let’s jump right in!

Ingredients

  • 1 lb. chicken cutlets (4-ounces each)
  • Kosher Salt
  • Freshly ground black pepper
  • 8 thin slices  prosciutto (6-ounces total)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 cup low-sodium chicken stock
  • 2 cups cherry tomatoes halved
  • 8-ounces ciliegine mozzarella balls halved if large
  • ½ cup packed fresh basil

Instructions

Slice tomatoes and ciliegine (mozzarella balls), set aside. Season chicken with salt and pepper, then wrap two slices of the prosciutto around each cutlet. Dredge each piece in the flour, shaking off any excess. 

Heat oil in 12″ (30-cm) Signature Nonstick Skillet over medium-high heat. Add chicken to skillet, cooking 2-3 minutes per side, until golden.  Remove chicken, set aside.

Pour the vinegar into the skillet and stir to remove any browned bits for 30 seconds, until almost completely reduced.  Add chicken stock, cook for 2 minutes, until reduced by half.

Add chicken back to the skillet, turning each piece to thoroughly coat with the sauce. Cook for two minutes more to allow the sauce to thicken a little more. Remove from heat.

Transfer chicken to platter, and top with tomatoes, mozzarella, and basil.  Drizzle  the sauce from the skillet over everything, and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Caprese Chicken Saltimbocca – Delish (Video)

Tender chicken wrapped in prosciutto with juicy tomatoes,mozzarella, basil in a delicious balsamic sauce – this recipe is a restaurant-worthy dinner that’s easy enough to pull together any night of the week! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 17 minutes
Course dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 566 kcal

Ingredients
  

  • 16 oz chicken cutlets 4-ounces each
  • kosher salt
  • Freshly Ground Black Pepper
  • 6 oz prosciutto 8 thin slices
  • 2 tbsp all-purpose flour
  • 2 tbsp extra virgin olive oil
  • cup balsamic vinegar
  • 1 cup low-sodium chicken stock
  • 2 cups cherry tomatoes halved
  • 8 ounces ciliegine mozzarella balls, halved if large
  • ½ cup packed fresh basil

Instructions
 

  • Slice tomatoes and ciliegine (mozzarella balls), set aside.
    2 cups cherry tomatoes, 8 ounces ciliegine
  • Season chicken with salt and pepper, then wrap two slices of the prosciutto around each cutlet.
    16 oz chicken cutlets, kosher salt, Freshly Ground Black Pepper, 6 oz prosciutto
  • Dredge each piece in the flour, shaking off any excess.
    2 tbsp all-purpose flour
  • Heat oil in 12" (30-cm) Signature Nonstick Skillet over medium-high heat. Add chicken to skillet, cooking 2-3 minutes per side, until golden. Remove chicken, set aside.
    2 tbsp extra virgin olive oil, 16 oz chicken cutlets
  • Pour the vinegar into the skillet and stir to remove any browned bits for 30seconds, until almost completely reduced. Add chicken stock, cook for 2 minutes, until reduced by half.
    1/3 cup balsamic vinegar, 1 cup low-sodium chicken stock
  • Add chicken back to the skillet, turning each piece to thoroughly coat with the sauce.Cook for two minutes more to allow the sauce to thicken a little more. Remove from heat.
    16 oz chicken cutlets
  • Transfer chicken to platter, and top with tomatoes, mozzarella, and basil.  Drizzle the sauce from the skillet over everything,and serve immediately.
    1 cup low-sodium chicken stock, 2 cups cherry tomatoes, 1/2 cup packed fresh basil, 8 ounces ciliegine

Notes

Store any leftovers in a sealed container in the refrigerator up to three days.

Nutrition Estimate

Calories: 566kcalCarbohydrates: 11gProtein: 42gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 121mgSodium: 484mgPotassium: 754mgFiber: 1gSugar: 5gVitamin A: 572IUVitamin C: 19mgCalcium: 233mgIron: 2mg
Keyword caprese, chicken, pampered chef, saltimbocca
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Lemon Ricotta Pasta & Spinach – The Clever Meal (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Quick and delicious, this Lemon Ricotta Pasta & Spinach recipe is filled with lemony brightness, tender spinach, and creamy ricotta. Bonus points for being able to pull this together in 15 minutes for the most amazing and easy weeknight dinner! 

I was searching for a fast recipe that my whole family would like when I found this deliciousness from Katia over at The Clever Meal.  You can learn more about Katia here. I was thrilled to find her, as I absolutely love Mediterranean recipes, and as she is originally from Italy, my heart – and stomach were won over!

What I also like about this recipe is that you can change it to whatever you have on hand – for example, basil or arugula.  Hubby is not able to eat spinach (due to kidney stones) so I was able to adapt this recipe by using basil instead.  Delicious! One thing I might add to the sauce would be some red pepper flakes, which Katia does recommend as an optional garnish.  I think the next time I try it, I might add some to the sauce recipe as well. 

For this recipe. I want to highlight our Citrus Press, Garlic Press, and Adjustable Double Grater, I use them all the time. Here’s some information: Citrus Press

It’s so easy to squeeze juice from lemons, limes and small oranges with our Citrus Press. It’s made of a durable coated aluminum that won’t discolor or rust. Just put the fruit in cut-side down, squeeze the handles, and out comes every last drop of juice.

Product Details

  • 8½”.
  • White, enamel-coated aluminum is durable and rust-resistant.

How to Clean

  • Dishwasher-safe.

Garlic Press

The Garlic Press lets you enjoy the flavor of fresh garlic without the hard work of mincing and without your hands smelling like garlic. You can press fresh cloves of garlic—even the really big ones—without peeling them first. The handy cleaning brush helps you remove all the minced bits, so you never have to touch them. You can also use it to mince ginger and horseradish, so you get fantastic flavor in every bite of your favorite recipes.

Product Details

  • 6″.
  • Aluminum with nonstick, silicone-based coating.
  • Extra-large hopper accommodates large garlic cloves, ginger, and horseradish.
  • Ergonomic handle for comfort.
  • Cleaning tool stores in the handle so it won’t get lost.

How to Clean

  • Dishwasher-safe.

Adjustable Double Grater

Easy-to-Store Folding Grater

Not all graters are created equal. Unlike traditional graters, ours is made using a chemical process that etches the blades to create super sharp edges. So, whether you want farmhouse-style cuts for hash browns, light and fluffy Parmesan cheese, finely shredded carrots for cake, or piles of shredded cheese to help feed your small army, this double-sided grater (extra coarse and fine) will get it done quickly and effortlessly. Our grater is designed with flexibility in mind. You can use it fully assembled to grate mess-free over the included food container. Nonskid feet will keep it secure on your work surface. Or, you can separate the two graters to use over a bowl, serving dish, or cutting board. To keep your fingers away from the blades, we’ve included a handy food holder and pusher. The soft grip handle lets you comfortably grate large amounts of food. And when the job is done, pop it in the dishwasher. It folds flat so you can easily store it in a kitchen drawer.

Product Details

  • Includes two graters (extra coarse and fine) with stainless-steel, chemically etched blades, a food holder and pusher, food container with measurement markings, and protective covers for storage.
  • Dishwasher-safe
  • 11″ (28 cm) tall; container holds 2 cups (500 mL)

  Click the links to purchase your our Citrus Press, Garlic Press, and Adjustable Double Grater. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 8-ounces pasta of choice
  • 8-ounces baby spinach

For the Sauce

  • 1 cup whole-milk ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 lemon zested and juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove pressed
  • Salt and pepper to taste

Garnish

  • Grated Parmesan Cheese
  • Lemon wedges
  • Extra-virgin olive oil
  • Red pepper flakes

Instructions

Begin to boil pasta in salted water according to package directions, cooking just until to al dente. While pasta is cooking, grate cheese.

To make sauce:

In a small bowl, combine ricotta, olive oil, Parmesan, lemon zest and juice, garlic, salt, and pepper. Taste for seasonings, adding more as needed.

To Finish:

When pasta is finished cooking, place spinach in colander. Reserve ½ cup of pasta water, then drain pasta into the colander over the spinach. Pour the pasta and spinach back into the pot. 

Add ricotta sauce, along with a little bit of the reserved pasta water.  Coat pasta evenly with the sauce, adding a bit more of the pasta water only if needed to make the sauce creamier.

Serve immediately with more Parmesan cheese, lemon wedges, extra-virgin olive oil and red pepper flakes, if desired.