CONTENTS Lemon-Pepper Chicken Sauté
Stir-Fried Chicken with Noodles
Spaghetti Squash Pasta Puttanesca
Sauté Express Vegetable Pasta
Lemon Pepper Chicken Tortellini
Quick Dinner Recipe: Garlic & Herb Fontina Asparagus Tart
Easy Farmer’s Market Pasta Salad
Land O’Lakes Sauté Express® Pork Fried Rice
Sunday Night Fish Tacos
Rebecca’s Pasta Bar
Caprese Salad Pasta with Chicken Sauté
Easy Fish Tacos
Lemon Pepper Pasta with Shrimp
COVER PHOTO Jessica Flannigan
EDITOR Rebecca E. Parsons,
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Lemon-Pepper Chicken Sauté Ingredients Rice 1 Cup Dry Wild Rice 1¾ Cups Chicken Broth or Water
Sauté 2 Cubes Lemon Pepper Land O’Lakes Sauté Express® Sauté Starter 1 Small Crookneck Squash (cut into 1-2 in pieces) 1/2 lb. Asparagus (trimmed & cut into 2 in pieces) 1 lb. Boneless, Skinless Chicken Breast (cut into bite sized pieces)
Instructions Cook wild rice according to package directions. Melt one Lemon Pepper square in a large sauté pan over medium heat until bubbling. Add asparagus and squash. Sauté for 5 minutes. (Cook an extra minute or two for very soft veggies.) Transfer veggies to bowl; set aside. Melt other Lemon Pepper square in sauté pan until bubbling. Add chicken. Sauté for 4-5 minutes or until fully cooked and no longer pink. Transfer the veggies back into the sauté pan with the chicken. Turn off heat and allow chicken and veggies to cook for one minute. Serve over rice, noodles or quinoa.
Spaghetti Squash Pasta Puttanesca Ingredients 1/2 large spaghetti squash 1/2 Cup water 2 cubes Land O’Lakes Garlic & Herb Sauté Express® Sauté Starter 3 anchovies 1/4 jar black olives, sliced 2 T capers, drained and rinsed 1/4 Cup chicken stock Salt and pepper to taste 4 Roma tomatoes, quartered and sliced 1 T fresh parsley, diced Freshly grated Parmesan cheese to top
Instructions Preheat the oven to 350 degrees. Cut spaghetti squash in half. Scrape out the seeds and place squash, cut-side down, in a baking dish with water. Bake for 45 minutes to an hour, or until the squash is fork tender. In a large pan add the Sauté Starter cubes and anchovies. Sauté over medium-low heat to soften the anchovies. Add the olives, capers, chicken stock and spaghetti squash. Sauté on medium heat for five minutes. Season to taste with salt and pepper. Add fresh tomatoes; then warm through. Serve topped with fresh parsley and fresh grated Parmesan cheese.
Sauté Express Vegetable Pasta Ingredients 2 Cups of dry pasta of your choice 2 cubes Garlic and Herb Land O’Lakes Sauté Express® Sauté Starter 1 Cup fresh broccoli, chopped 1 Cup fresh cauliflower, chopped 10 fresh cherry tomatoes, halved Fresh parmesan (for garnish)
Instructions Cook pasta according to package directions. Place Sauté Express Garlic and Herb cubes in a pan. Sauté over medium heat until it bubbles. Add broccoli and cauliflower. Stir until coated and then sauté an additional two minutes. Add cherry tomatoes. Stir and let cook for 1 minute. Serve over pasta and garnish with fresh Parmesan.
Lemon Pepper Chicken Tortellini Ingredients 4 cubes Lemon Pepper Land O’Lakes Sauté Express® Sauté Starter 3 chicken breasts, sliced into strips, then cut into small chunks 2 packages fresh three-cheese tortellini (usually found in the refrigerated section) 1 medium zucchini, sliced into rounds 2 medium summer squash, sliced into rounds 2 Cups broccoli florets Grated parmesan cheese, for serving
Instructions Cook pasta according to the directions. When al-dente, drain water and add pasta to a large bowl. Sprinkle with a tiny bit of olive oil to keep the pasta from sticking. Set aside. In a skillet, melt three cubes of Sauté Starter over medium low heat. (Be careful not to burn the butter.) When butter is melted and bubbling, add chicken and brown on all sides until cooked through. Remove chicken and combine with the tortellini. Add the remaining square of Sauté Express to the skillet. Melt until bubbly. Add the vegetables. Sauté until veggies are thoroughly coated in lemon pepper and butter seasoning. Cover and cook over low heat about five minutes, stirring every so often. When broccoli is tender but still crisp, remove veggies from the pan and add to the bowl of pasta and chicken. Pour remaining butter over pasta as a sauce. Serve pasta topped with grated Parmesan cheese.
Quick Dinner Recipe: Garlic & Herb Fontina Asparagus Tart Ingredients 1 square Garlic Herb Land O’Lakes Sauté Express® Sauté Starter 1 lb. fresh asparagus, cut using tops (reserve stalks for soup) 4 oz. grated fontina cheese 1/2 fresh lemon Fresh cracked pepper and some salt (I only use Kosher) 1 sheet of puff pastry
Instructions Preheat oven to 425 degrees. Melt one square of Sauté Starter over medium low heat. Add the asparagus. Toss to coat. Sauté them for about 5 minutes. Flip the asparagus around at least once per minute so they cook evenly. Once it is just slightly cooked, shut off the heat and let stand. While the asparagus is cooking, get out the puff pastry. Lay out one sheet of the pastry onto a nonstick sheet. I like to line mine with parchment paper to prevent scorching the bottom. Cut the parchment on the folds into three equal pieces. Space the rectangles of pastry out on baking sheet. Bake for 10 minutes until puffed and lightly golden. Top with aspasagus and remaining ingredients. Bake an additional 10 minutes. Cheese should be bubbling with a hint of golden brown on the pastry. The asparagus should be tender. Remove from oven. Let it rest for about 4-5 minutes. Cut into triangles or cubes to plate!
Easy Farmer’s Market Pasta Salad Ingredients 1 box of pasta (orzo or farfalle work great due to their small size) 2 chicken thighs, cubed Land O’Lakes Sauté Express® Sauté Starter 1 can sliced olives 1 red onion, chopped 2 bell peppers, chopped 1 bunch of basil, chopped (about 1/4 c.) 1 bunch of mint, chopped (about 1/4 c.) Juice from 1 lemon Add salt, pepper, olive oil and garlic salt to-taste
Instructions Heat non-stick frying pan, adding 1/2 a cube of Land O’Lakes Sauté Express® Sauté Starter (favorite flavor). Toss in bell peppers and onions. Sauté for about 5 minutes. Remove the veggies to bowl. Add another 1/2 a cube of Sauté Starter, 1/2 of the lemon juice and chicken to pan. Sauté until fully cooked. While chicken is cooking, cook pasta according to instructions with some olive oil and salt added to the water for taste. Once chicken and pasta are cooked, transfer them both into a large bowl. Add sliced olives, veggies, remaining lemon juice, chopped basil and mint. Stir in olive oil, salt, pepper, and garlic salt to taste.
Pork Fried Rice
1 to 1 ½ pounds of pork chops (cubed)
Over medium heat, place one Sauté Starter cube into pan and allow melting until bubbling. (Use two cubes for extra buttery flavor!) Place pork chop cubes into pan and cook thoroughly. While pork is sautéing, cook rice. After pork is cooked, toss broccoli and peas into the pan and stir to combine. Add soy sauce and hoison sauce. Continue cooking until vegetables are heated through. Lower heat to low medium. Add cooked rice. Stir to combine all ingredients. Continue cooking on low heat for five minutes. Immediately before serving, stir in shredded carrots.
1 or 2 Savory Butter & Olive Oil Land O’Lakes Sauté Express® Sauté Starter 1 T Hoison sauce ¼ Cups soy sauce 3 Cups broccoli florets 1 to 2 Cups peas ½ Cup shredded carrots 4 Cups rice (cooked)
Sunday Night Fish Tacos Ingredients 16 oz. Frozen White Fish fillets (any mild white fish) 2 cubes of Garlic and Herb Land O’ Lakes Sauté Express Jjuice of ½ lime ½ Cup sour cream 8 corn tortillas 1-2 Cups of chopped cabbage or cold slaw mix ¼ Cup chopped cilantro 1 Cup chopped tomatoes 4 oz. of Queso Fresco, crumbled 1-2 medium avocados, peeled, pitted and diced Lime wedges for garnish Your favorite salsa (optional)
Instructions Heat sauté pan on medium. Melt one cube Sauté Starter according to package directions. Add half of white fish to pan and sauté until fish is opaque, turning once. (About 5-6 minutes for thin fish fillets.) Add half of lime juice. Repeat. Serve with sour cream, tortillas, cabbage, cilantro, tomatoes, cheese, avocado, lime wedges and salsa.
Rebecca E. Parsons
Rebecca’s Pasta Bar All flavors of Land O’Lakes Sauté Express® Sauté Starter Pasta: Tri-color Rigatoni Fettucine
Toppings: Chicken (cut into bite-sized pieces) Crumbled ground round beef Pulled pork (shredded) Zucchini (cubed)
Rebecca’s Roasted Garlic Pasta Sauce
Mini Heirloom Tomatoes (halved)
Rebecca’s Alfredo Sauce
Shredded Parmesan Cheese
Shredded Romano Cheese
Fresh Basil from my garden
Salt & Pepper
Italian Bread – sliced
Tips and Tricks - Make everything ahead of time. Cut the veggies and grill the meats. Prepare sauces. Place everything in their serving dishes, then cover and stack in the fridge to pull out just before guests arrive. The pasta will need to be cooked just before serving. Have two large pots of water simmering on the stove as the guests arrive. After you greet them and serve drinks, get the pasta going. While the pasta is cooking, pull the ingredients from the fridge and place on the table. Allow guests to create their plates from the bar. Have a cooking station set up to sauté each creation in a melted, bubbly cube of Land O’Lakes Sauté Express® Sauté Starter. Let them chose their favorite flavor cube.
cover - Danielle Simmons
Caprese Salad Pasta with Chicken Sauté Ingredients 2 servings spinach linguini pasta 1 Cup cherry tomatoes, halved 1/2 Cup mozzarella, diced 1/2 Cup basil pesto 1 cube Garlic and Herb Land O’Lakes Sauté Express® Sauté Starter 1/2 pound chicken tenders
Instructions Cook spinach linguini until al dente as per the instructions on the packaging. While water is coming to a boil, toss cherry tomatoes with the diced mozzarella and pesto in a small bowl. Set aside. When pasta is cooking, melt Sauté Starter until bubbling. Add chicken and sauté until browned on each side, about 7-10 minutes. Place cooked chicken on a plate. Add cooked pasta to the caprese mixture (tomatoes, mozzarella, and pesto) and toss well. Place pasta on a plate and top with sautéed garlic and herb chicken.
Easy Fish Tacos Ingredients 1 lb. Tilapia 2 Cubes Land O’Lakes Sauté Express® Sauté Starter 1/3 Head of Red Cabbage, shredded 1/3 Head of Cabbage, shredded 2 Green Onions, chopped 2 Lemons Small handful of Cilantro, chopped Salt and Pepper Garlic Tortillas Cooked Rice (optional)
Instructions In a skillet, melt your Sauté Express Cubes until bubbling. Add in Tilapia and sauté until cooked thoroughly. (Flipping as necessary.) When almost done, add in a small amount of the green onion, and the juice of 1 lemon. Then shred your fish while cooking. Add enough water in another skillet to barely cover the bottom. Once bubbling, add cabbage, green onions and cilantro. Cook over medium high heat until softend. Sprinkle on garlic, salt and pepper to taste. Add the juice of ½ a lemon. Stir and cook until desired tenderness of the cabbage is reached. Warm tortillas and layer rice, cabbage mix, and fish. Garnish with fresh cilantro.
Lemon Pepper Pasta with Shrimp Ingredients 3 Cups of pasta (I used campanelle) 2 Cubes Land O’Lakes® Lemon Pepper Sauté Express® 1 pound uncooked shrimp (medium, deveined, peeled, (tail off) 1 six ounce package of fresh baby spinach leaves 1 Cup shredded Parmesan cheese
Instructions Cook pasta as directed on the package. Make sure you do this first, or at least start it because you want to make sure it is ready to add to the dish pretty quickly. Melt the Sauté Express® Sauté Starter cubes in a 12” skillet on medium-low heat. Once the cubes have melted and begin to bubble, add the shrimp. Stir to fully coat all the shrimp and sauté until they are cooked and pink. This takes about 5-7 minutes. Add baby spinach leaves. Stir frequently until they become wilted. Mix in the pasta and Parmesan cheese.