Coronation Chicken Loaded Potato Skins | Coronation Chicken Recipe - Delish

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Dean shares recipes for puff pastries - WGN TV Chicago

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Super Bowl 2023: Party recipes that are affordable, easy to make, and delicious - SB Nation

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3 recipes that will add a little kick to your Super Bowl party - Star Tribune

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Top searched Super Bowl foods and recipes to make Sunday for the big game - ABC News

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Super spread: Tackle these 6 favorite tailgate recipes on Sunday - Pittsburgh Post-Gazette

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Tanya's Louisiana Southern Fried Chicken Recipe - Yahoo Life

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15 Padma Lakshmi Recipes We Can't Stop Making - EatingWell

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20 Comfort Food Recipes From Grandma's Recipe Box - Yahoo Life

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11 easy dinner recipes for when it's been a loooong week - Salon

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This Homemade Creole Seasoning Recipe Will Have You Feeling Like You're In NOLA - Yahoo Life

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14 Beef Casserole Recipes for When You Need an Easy Dinner - Yahoo Life

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18 Best Pancake Recipes - Pancake Breakfast Ideas - The Pioneer Woman

Mornings are just better when they include a big, fluffy stack of pancakes—and that's a fact! Even Ree Drummond is a fan. "I happen to be obsessed with pancakes," she says. And while you can certainly use boxed pancake mix for busy mornings, there's something so special about homemade pancakes with plenty of butter and syrup on top. "I love the experience of making pancakes from scratch," The Pioneer Woman explains, "hearing them sizzle as I pour them onto a hot griddle and watching everyone in my family gather around the stove and tell me how much they love me." Sounds like a good way to start the day, if you ask us! That's why we've rounded up the best pancake recipes that are sure to make your own family praise you with rave reviews!

Whether you're looking for a simple short stack bursting with fresh blueberries or a giant dutch baby pancake that's fit for a crowd, this list of pancake recipes has something for every type of morning. There are even Greek yogurt pancakes that double as a healthy breakfast idea. Looking for some seasonal pancakes? Try the pumpkin pancakes in fall, the hot cocoa pancakes in winter, and the peachy pancakes for a summer or springtime brunch party. Of course, there are also popular year-round pancake recipes, like the sheet pan pancakes studded with chocolate chips. Set up an array of pancake toppings (fresh fruit, whipped cream, or even bacon) and your family will thank you!

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10+ Dietitian-Favorite High-Protein Casserole Recipes - EatingWell

This casserole has all the elements of cabbage rolls—ground beef, onion and rice cooked in tomato sauce—and skips the fuss of rolling. The cabbage is chopped instead and layered with the saucy filling, then topped with cheese, for a satisfying and easy casserole. Feel free to substitute other ground meats, such as turkey, for the ground beef—this recipe would also be great with a vegetarian meat substitute.

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15 Restaurant Copycat Salad Recipes That Can Help You Lose Weight - Yahoo News

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15 Restaurant Copycat Salad Recipes That Can Help You Lose Weight

These high-fiber, low-calorie salad recipes mimic the flavors of your favorite restaurant dishes. From refreshing cobb salads to crunchy taco salads, these meals can help you meet your nutritional goals, and can help support weight loss. Recipes like our Shrimp Cobb Salad with Dijon Dressing and Pan-Seared Steak with Crispy Herbs & Escarole will have you wanting to make salad every night.

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Our Best Canned Tuna Recipes Are Easy to Make—And Easy to Love - Yahoo Life

Including grab-and-go wraps, salads, and sandwiches for lunch and cheesy casseroles and pasta tosses for dinner!

Andy Lyons

Quick, easy, and healthy? Sold! These recipes for canned tuna offer convenient ways to get lunch and dinner on the table fast. Including cheesy casseroles, deli-style salads, and easy sandwiches, these canned tuna recipes are ideal for mixing up your weekday meal routine. Stock up on canned tuna or packets, and you'll be just minutes away from enjoying a meal.

Chickpea Salad with Tuna

Carson Downing

With a burst of freshness from lemon, parsley, and red pepper, plus a punch of protein by way of tuna and chickpeas, this easy make-ahead salad is one of the best lunches to ever leave our Test Kitchen. (Actually, the healthy canned tuna recipe was so tasty, no leftovers left the premises—only the how-to!) Beyond being full of flavor and nutrition, BHG fans love that this leaves room for some creativity. One says, “I added chopped cucumber and a splash of red wine vinegar, but otherwise kept the recipe as-is. It was perfect for lunch with pita crackers and hummus!”

:View Recipe

Tuna Melts with Olives and Lemon

Pretend you’re at a diner any day of the week by diving into a platter piled high with chips and one of these high-protein open-faced sandwiches. Briny olives and cornichons and zippy lemon juice perk up the tuna mixture, and a layer of thinly-sliced cheese only makes things better...especially once it melts over every last inch. Since the tuna mixture is mustard based, this is one of the best canned tuna recipes for mayo-haters; there’s not a drop in the ingredient list!

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Fast Nicoise Salad

Karla Conrad

Why spend $10+ for a restaurant salad when you can build a way more budget-friendly Nicoise at home in just 20 minutes? That’s what we deliver with this easy canned tuna recipe. The combo platter of pouch tuna and hard-cooked egg gives each satisfying serving 20 grams of protein.

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Gluten Free Asparagus-Tuna Casserole

Blaine Moats

This gluten-free casserole is the ideal crowd-pleasing dish to serve in that long stretch when winter transitions into spring. Plenty of hearty potatoes and melted provolone ensure that this canned tuna recipe will warm everyone up, while tuna in garlic oil, lemon zest, and fresh asparagus pieces help this act as a harbinger of warmer weather. The Parmesan-spiked buttery bread crumbs make this one entrée everyone will ask for on repeat—regardless of the season.

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Tuscan Tuna Mac Casserole

Andy Lyons

Can't decide between tuna noodle casserole or mac and cheese? No need to choose just one when you can enjoy both in this scrumptious Italian herb-seasoned pasta bake. In addition to two cans of tuna, this casserole features a cup of sliced cremini mushrooms for another hearty, meat-like ingredient.

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Muffin Pan Tuna Melts

Jason Donnelly

All the melty goodness; no griddle required. For this canned tuna recipe, simply build open-faced tuna sandwiches in muffin cups, then pop them in the oven. Serve two with a fresh salad to make these canned tuna melts a complete meal.

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Tuna and Hummus Wraps

Ditch the dairy and eggs and crank up the flavor by following one simple trick in this healthy recipe for canned tuna. How? Trade hummus for cheese, sour cream, or mayo. Cucumber-dill flavor chickpea spread (or your favorite variety; garlic would also be great) acts as the “glue” to hold the mix of colorful fresh vegetables and tuna inside a whole-wheat wrap.

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Lemon-Caper Tuna and Noodles with Alfredo

Karla Conrad

For a “tasty change of pace” that’s definitely “a keeper,” according to one BHG home cook, add this easy canned tuna recipe to your meal plan this week. When we tested and perfected this dinner idea, we were blown away by how much flavor we could create with just 5 ingredients and a single skillet. The secrets for success: High-impact ingredients that deliver luscious texture or a blast of flavor, including creamy Alfredo sauce, salty capers, and bright lemon. And tuna, of course!

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Tuna with Cheese Biscuits

Blaine Moats

The next frigid evening or time you’re in the mood for a “food hug,” this cozy casserole is among the  best canned tuna recipes to whip up. Culinary creations don’t come much more comforting than buttery biscuits and creamy tuna casserole, and this easy entrée features both of those in one delicious dish. Canned soup and tuna and boxed biscuit mix make this simple enough for a weeknight, but add a handful of fresh chives and pair it with a side of roasted vegetables and you have the makings of a dinner party-worthy meal.

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White Bean Tuna Salad

Andy Lyons

Craving a vacation? One BHG reader raves that this canned tuna recipe tastes surprisingly similar to a dish she enjoyed in Florence, Italy. No long flight—or even extended meal prep is required here, though. This healthy, herb-packed, and super affordable salad can be ready a mere 20 minutes from now. Canned tuna, canned white beans, and a simple homemade red wine vinaigrette make it possible.

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Avocado Ranch Tuna Melts

Karla Conrad

Ranch and tuna may seem like an odd couple, but don't knock it until you try it. Creamy avocado (another great source of omega-3, beyond the fish itself) serves as the base to make this a heart-healthy light lunch. Hiding below the ooey-gooey melted cheese, a crisp broccoli slaw lends even more nutrition and makes this a salad and a sandwich all in one healthy canned tuna recipe.

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Tuna and Green Bean Bake

Kritsada Panichgul

Calling all kids (and kids at heart)! A handful of cheesy fish-shaped crackers lend a colorful, crunchy finish to this playful green bean casserole featuring canned tuna. Stick to light condensed soup and milk for a healthy canned tuna recipe that’s totally appropriate to serve on the regular; one of our editors devours it weekly.

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Tuna-Noodle Casserole

Andy Lyons

This classic tuna noodle casserole would make any grandma proud. Even though it’s made from scratch, it asks for just 30 minutes of hands-on time. The creamy, decadent sauce for this canned tuna recipe is made with 100% recognizable ingredients, including milk, butter, and freshly grated cheese. The simple ingredient list really allows the tuna—a full 3 ounces per person—to shine.

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Curried Tuna Sandwich

Blaine Moats

If you love warm, aromatic curry spice, try this updated canned tuna recipe for a globe-trotting salad sandwich. The addition of coleslaw and peanuts adds a nice crunchy bite to the creamy, curry-scented tuna blend. For an easy make-ahead recipe, toss together the tuna mixture in the morning, then refrigerate until lunch (when you can tuck it inside a roll, wrap, or pita).

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Mediterranean Tuna Salad

Blaine Moats

Canned seafood comes in oil or water. For this canned tuna recipe, we suggest seeking out tuna in oil since the rest of the restaurant-style salad is so light. The extra fat boosts satisfaction and vitamin absorption. We love to add a breadstick or a slice of warm sourdough on the side for a supremely satisfying lunch that keeps us full for hours.

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7 Healthy Recipes From Tom Brady's Former Chef - Men's Health

Chef Allen Campbell, widely recognized as Tom Brady’s former personal chef from 2013 to 2016, is known for prioritizing whole foods that are anti-inflammatory and support a healthy gut. “My personal philosophy is that foods are meant to be eaten unrefined,” Campbell tells Men’s Health. “That’s why Tom and I aligned so well. We should look at the food we eat as part of a complete ecosystem.”

Campbell acknowledges that he and Brady were extreme in developing Brady’s notoriously strict diet, which did away with anything considered “inflammatory,” including nightshades, but that was what the pair decided was best for Brady and his performance goals. Since then, Brady has loosened up a bit. He previously told Men’s Health that if he’s craving bacon, he’ll have a piece. Or if he wants pizza, he’ll order the best pizza. “We’re humans, here for one life,” he said.

In January 2020, Campbell launched his own venture called AC Kitchen—an organic, small-batch meal delivery service that provides a variety of menus for its health-forward customers. Through his meal planning and nutrition consulting services (he is not a registered dietitian), Campbell creates plans that are catered to individual needs and goals.

“Food has to taste good,” he says. “I’m from a lower middle-class suburb in Boston. You can’t put a bowl of kale in front of someone here. They wouldn’t eat it. It has to be delicious and familiar and nostalgic.”

If you're looking to add some new meals to your rotation this year, Campbell created seven recipes exclusively for Men’s Health, below, that put anti-inflammatory and gut-friendly foods first. Bon appétit!

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Poached cod, roasted fennel, butternut mashed spiced collards

“I always cook with what’s in season,” Campbell says. “Wild cod is easily accessible in New England at a good price point.” Plus, it’s high in protein. Campbell notes that the turmeric can help reduce inflammation, and the lemon helps bring out the iron in the collard greens.

• ½ cup fennel, chopped
• 1 ½ cup butternut, peeled, chopped
• 1 cup collards greens, sliced thin
• Pinch turmeric, paprika, cayenne
• 6 oz poached cod
• Lemon wedge

Roast fennel and butternut at 350 degrees until golden brown and softened. Mash with evoo and season with salt. Wilt collards and season with turmeric, paprika, cayenne, salt, and freshly-ground black pepper. Serve with poached cod and squeeze of lemon.

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Sesame orange tempeh bowl, bok choy, broccoli, seared avocado, pickled radish

Tempeh is a plant-based protein that provides vitamin B and complete protein, making it one of the few plant proteins that does, according to Campbell. Oranges are a popular winter citrus, and bok choy and broccoli are high-fiber, leafy vegetables. Campbell says the pickled radish helps promote gut health, and the avocado adds creamy, healthy fat.

• 4 oz tempeh, diced medium
• 3 cups vegetable broth
• 2 tbsp tamari
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tsp toasted sesame seeds
• ½ tsp toasted sesame oil
• ½ tsp orange zest
• 1 cup cooked brown rice
• 1 cup bok choy, sliced
• 1 cup broccoli florets
• ½ avocado, seared
• 2 tbsp pickled or fermented radish

Add tempeh to roasting pan with vegetable broth, tamari, garlic, and ginger. Roast at 375 degrees for 40 minutes until vegetable broth is almost dry. Fold together with sesame seeds, toasted sesame oil, and orange zest. Add to a bowl of brown rice with steamed bok choy, broccoli, seared avocado, and pickled radish.

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Banana and almond yogurt parfait, vanilla bean, toasted almonds

Breakfast truly is the most important meal of the day: It helps your body wake up and gives you the fuel you need to start moving. Campbell notes that this quick and simple parfait is perfect for when you are rushing in the morning. You can also make it the night before for a grab ‘n go breakfast. The almond yogurt provides that morning protein and the bananas are an excellent source of carbs.

• 6 oz almond or nut-based yogurt
• 1 tsp raw honey
• ½ tsp vanilla bean, scraped
• 1 medium banana, sliced
• 2 tbsp toasted almonds

Whisk vanilla bean into almond yogurt with a teaspoon of raw honey. Add sliced banana and toasted almonds.

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Black bean taco bowl, marinated red cabbage slaw, avocado, lime

Campbell likes to create meals that elicit feelings of nostalgia, which is why this taco bowl is a go-to favorite. “Those who may not be open to a plant-based diet might be more open to this dish because it reminds them of a traditional taco bowl,” Campbell explains. Black beans are one of the best beans you can eat, thanks to their plant-based protein and versatility with spices. The jicama is a crunchy, hydrating veggie that adds a foodie twist to this dish.

• 1 cup cooked black beans with 3 tbsp cooking liquid
• ¼ tsp chipotle powder
• ¼ tsp ground cumin
• ¼ tsp paprika
• Pinch cayenne powder
• Salt to taste
• ½ cup cabbage, shaved thin
• ¼ cup radish, sliced thin
• ¼ cup carrot, sliced thin
• ¼ cup jicama, sliced thin
• ½ avocado
• Lime wedge

Fold cooked black beans together with chipotle, cumin, paprika, cayenne, and salt. Add thinly-shaved cabbage, radish, carrot, and jicama to a bowl. Add spiced black beans, avocado, and squeeze lime.

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Cauliflower and quinoa tabouli, roasted beets, pickled red onion vinaigrette

Campbell worked with two-dozen Major League Baseball players to develop a cookbook, The Game of Eating Smart: Nourishing Recipes for Peak Performance Inspired by MLB Superstars, for which cauliflower was a home run. The olive oil and lemon juice provides anti-inflammatory benefits, and the red onion vinaigrette is good for gut health.

• 1 cup cauliflower rice, steamed
• ½ cup parsley, chopped
• 2 tbsp evoo
• 2 tbsp lemon juice
• 2 tsp garlic, minced
• ½ cup roasted beets
• 2 tbsp toasted pumpkin seeds
• 3 tbsp pickled red onion vinaigrette

Fold together steamed cauliflower rice with lots of chopped parsley, evoo, lemon juice, and garlic. Add roasted beets and pumpkin seeds. Drizzle pickled red onion vinaigrette.

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Lamb meatballs, roasted squash, brussels sprouts, cumin apple cider vinaigrette

Since chicken is a go-to meat option (it’s versatile and inexpensive), Campbell understands that people can get bored of it. Lamb meatballs help folks break out of that chicken rut. He uses mint any time he serves lamb. The delicata squash is one of Campbell’s favorite squashes; it cooks quickly while having great taste and texture.

• 5 oz ground lamb
• ½ egg, beaten
• 2 tbsp almond flour
• 2 tbsp caramelized onion, minced
• 2 tbsp mint, sliced thin
• ¼ tsp salt
• ¼ tsp pepper
• Pinch chili flakes
• ½ cup delicata squash, sliced
• ½ cup acorn squash, sliced
• 1 cup Brussel’s sprouts, quartered
• 2 tbsp extra virgin olive oil
• 2 tsp apple cider vinegar
• ¼ tsp ground cumin

In a mixing bowl, combine lamb, egg, almond flour, onion, mint, salt, pepper, and chili flakes. Shape into 1 oz meatballs. Sear meatballs with coconut oil in an iron steel pan until golden brown and slightly pink in the middle. Roast delicata or acorn squash until softened and add brussels sprouts until golden brown. Whisk apple cider vinegar with extra virgin olive oil and toasted cumin seed powder, and drizzle.

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Mango lime smoothie, toasted coconut

Campbell and Brady met in Miami many years ago, and this Miami-inspired smoothie will bring the beach to you in the middle of winter. “These are my favorite tropical flavors,” Campbell says. The hemp chia seeds provide protein and omega-3 fatty acids, which balances overconsumption of omega-6 fatty acids.

• 10 oz fresh coconut milk
• 1 cup ripe mango, chunks
• ½ medium banana
• 1 tbsp hemp hearts
• 1 tbsp chia seeds
• 1 tbsp flax seeds
• 1 tsp maca powder
• ½ lime, juice and zest
• 2 tbsp toasted coconut

Blend mango with green banana, hemp hearts, chia seeds, flax seeds, maca powder, and fresh coconut milk for 20 seconds until smooth. Top with toasted coconut.

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Freelance Writer

Heather is the former food and nutrition editor for Runner’s World, the author of The Runner’s World Vegetarian Cookbook, and a seven-time marathoner with a best of 3:31—but she is most proud of her 1:32 half, 19:44 5K, and 5:33 mile. Her work has been published in The Boston Globe, Popular Mechanics, The Wall Street Journal Buy Side, Cooking Light, CNN, Glamour, The Associated Press, and Livestrong.com.  

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Winter Salad Recipes That Are Anything but Sad - The New York Times

On a frigid day in the middle of January, at the Grand Army Plaza Greenmarket in Brooklyn, Ray Bradley, a farmer from New Paltz, N.Y., was selling local heirloom tomatoes. Tucked next to the muddy celeriac, potatoes and onions, they stood out like a Hawaiian shirt in the snow, a pop of orangy red amid the beige and brown. Except these tomatoes were frozen solid.

“I freeze them in the summer, then bring them out on days like today, because they don’t thaw,” Mr. Bradley said. “People can make them into a sauce or whatever when there’s not a lot of other vegetables going on.”

We’ve reached the cold heart of winter here in the Northeast, the toughest time for vegetables and the cooks who love them. By January, the autumnal thrill we felt for the first teensy heads of brussels sprouts and colorful cauliflowers has waned; the novelty of turnips and cabbages stirs less enthusiasm as the weeks trudge by.

For farmers’ market shoppers, winter’s vegetable arc is the inverse of spring’s, as choices diminish from January to March and farmers run through what they’ve stored. Even in seasonless supermarkets, vegetables that have traveled halfway across the globe are generally worse for wear.

But winter’s adversity can be a gift, both for vegetables and for cooks. The quiet calm of the season can give cooks an opportunity to lavish time and care on the vegetables that remain, taking them to even greater heights. And for many winter vegetables, what they lack in variety, they make up for in quality, turning sweeter as the temperatures drop.

Winter’s nadir is exactly when you should seek out root vegetables like parsnips and Jerusalem artichokes, Mr. Bradley said, adding that leaving them in the ground helps them grow sweeter.

“Jerusalem artichokes need to freeze,” he said. “Otherwise, they taste like sawdust.”

Vegetables in the brassica family — cabbages, brussels sprouts, kale, and the like — can also benefit when the mercury dips.

The sugars in some vegetables act like a natural antifreeze, helping plants stay alive in icy climates, said Lane Selman, a professor of horticulture at Oregon State University and director of the Culinary Breeding Network. Brassica vegetables, in particular, she says, accumulate sugars, which helps them better withstand the cold while also affecting their flavor.

Roasting brussels sprouts until they caramelize brings out their flavor.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Roasted and shaved brussels sprouts play well together in this lemony, garlicky salad.David Malosh for The New York Times. Food Stylist: Simon Andrews.

A winter field of brussels sprouts may look barren, the stalks covered in withering yellow leaves. But pull them back and you’ll find some of the most flavorful sprouts just waiting to be roasted until their outsides caramelize, or shaved, raw, into a crunchy slaw.

Or you can do both, tossing shaved and roasted sprouts with a lemony, garlicky Caesar-like dressing and garnishing it with crisp croutons.

Although not a member of the brassica family, radicchio also mellows in the winter, its strident flavor softening in the cold without losing its innately bitter personality.

Cubed roasted squash mellows radicchio’s bite in this salad, finished with an avocado green goddess dressing.David Malosh for The New York Times. Food Stylist: Simon Andrews.

All these characteristics — the sharpness of radicchio, the mustardy bite of brassicas, the earthiness of drab roots — can make winter vegetables a tough sell, especially when compared with amenable, brightly colored summer ones, Ms. Selman said.

To encourage people to seek out local winter vegetables, she started a project called Eat Winter Vegetables, which gives tips on unlocking their hidden treasures.

Take that radicchio, for example: Soaking it in ice water for about 30 minutes, or even as few as 10, leaches out some of the bitter compounds so it’s milder. Then, you can turn it into a bracing salad, perhaps drizzled with green goddess dressing and topped with roasted butternut squash as a gentle contrast.

As for those winter squashes, it’s last call, so grab them before they’re gone. Typically harvested in the fall, they’re well suited for storage, thanks to their low moisture content and thick skins. By February, though, they will start to disappear from farmers’ markets as stores dwindle and what’s left starts to rot.

Whether roasted or shaved raw, brussels sprouts and their plush, soft flesh can be a perfect complement to the sharpness of other winter vegetables.

Inspired by Asian smashed cucumbers, this salad pairs crushed carrots topped with vinegar, soy sauce, sesame and ginger.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Another strategy, Ms. Selman suggests, is pairing robustly flavored winter produce with other assertive ingredients like vinegar, chiles, garlic and ginger. You can combine all of these into a pungent dressing for roasted carrots or parsnips, inspired by smashed cucumber salads. That same dressing would also be delightful on raw cabbage, or steamed cauliflower or broccoli.

This fennel-farro salad gains savoriness from briny olives and sweetness from thinly sliced dates.David Malosh for The New York Times. Food Stylist: Simon Andrews.

You might see fennel turning up now, because, even though it’s not strictly a winter vegetable, it holds up well if harvested before the first frost. Its licorice intensity plays nicely with tangy, juicy citrus fruit.

“Fennel and oranges are a natural combination,” Ms. Selman said. “It’s the standard winter salad in Sicily.”

Roasting fennel concentrates its flavor, and adding some hearty farro, along with the orange, olives, dates and feta, turns a side salad into a light meal.

As for Mr. Bradley’s frozen tomatoes, they’ll sell out fast, and after that, he said, “it’s down to the roots, the parsnips and Jerusalem artichokes.”

Don’t count them out. They’re the best of the year.

Recipes: Smashed Roasted Carrots | Brussels Sprouts Caesar Salad | Roasted Butternut Squash Salad With Green Goddess Dressing | Roasted Fennel and Farro Salad

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Melissa Gorga Shows Fans How to Make Her Family’s Favorite Pasta Recipe - Parade Magazine

Melissa Gorga just gave away all the secrets to her favorite recipe! 

The 43-year-old reality star showed her appreciation for Italian cuisine in a new Instagram video showing fans how to recreate her family's favorite pasta recipe. 

The video was set to the tune of Eric Carmen's "Hungry Eyes," made famous by the original Dirty Dancing soundtrack. In it, Gorga was seen dicing up an onion and five cloves of garlic before simmering it in a pan with a generous amount of olive oil.

Related: Melissa Gorga Gives Fans a Glimpse Inside Her Lavish Bedroom Inspired by ’Glitz and Glamour of the Roaring 20’s'

The clip then cut to her chopping up ham into tiny cubes before throwing it into the pan with the onions and garlic and adding a whole bag of frozen peas. 

As the meat simmered, Gorga began boiling the tagliatelle–a pasta similar to fettuccine. She also threw in a little parmesan at the end to give the pasta dish some cheesy goodness. 

"I’m a foodie too 🇮🇹💁🏻‍♀️ LET ME ADD!! I am not a chef- I am not a professional! Just showing you how I make my favorite pasta for my fam♥️ Tagliatelle with peas and ham 🤤 #italiangirl #foodie #pasta #rhonj," she wrote in the caption. 

Many celebrity friends took to the comments to praise the star for her cooking skills, including Chanel West Coast, who shared three emojis, including a praising hand emoji, a fire flame emoji, and a heart. 

The Bachelor star Hannah Ann Sluss wrote, "Yum!! This looks so good! Can’t wait to make it!"

"Can we get more of this content this looks delish by the way," someone else inquired.

Related: Melissa Gorga Emulates 'Vacay Mode' Fashion With White Bikini and Chic Mesh Pantsuit

Others, however, weren't so pleased with Gorga's cooking, including one fan who told the star that being a chef isn't for her. "I love ya girl but please stick to fashion 😂 I mean that with the up most respect 🥰."

Following the criticism, one Instagram user did come to her defense, writing, "FYI for all the trolls, she made pasta e piselli which is an extremely popular dish in all of Italy 🇮🇹 Just because You wouldn’t eat it doesn’t mean others don’t like it. Thank you for sharing Melissa.🥰."

It looks like fans will just have to wait until the next season of RHONJ to see what else this star is cooking up! 

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White Bean Scampi with Linguine - Skinnytaste

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This white bean scampi served over whole-wheat linguine provides a high-fiber, vegetarian alternative to shrimp scampi.

White Bean Scampi with Linguine

This vegetarian entrée channels all the flavors of a classic shrimp scampi but leans on mild, creamy cannellini beans, a naturally fat-free protein packed with fiber to keep you fuller longer. White wine and fresh lemon juice bring brightness, while cherry tomatoes and spinach lend pops of color. For more scampi recipes, try my Shrimp Scampi Zoodles, Grilled Shrimp Scampi Skewers, and Shrimp Scampi Foil Packets.

Vegetarian Scampi Ingredients

• Pasta: Boil whole-wheat linguine in salted water. If you don’t have linguine, sub angel hair or spaghetti.
• Garlic: Sauté the garlic with black pepper and chili flakes in olive oil.
• Wine: Choose a good-quality dry white wine, like pinot grigio or chardonnay. If you prefer scampi with no wine, omit it and use chicken or
  vegetable broth.
• Tomatoes: Halve 10 ounces of cherry tomatoes.
• Spinach: Eight ounces of spinach may look like a lot, but it will cook down.
• Beans: Drain and rinse two cans of cannellini beans. Swap them for another type of white bean, like Great Northern or Navy beans, if you want.
• Lemon Juice squeezed from one lemon.
• Butter: Stirring just a tablespoon of butter in at the end enhances the flavor without adding a ton of extra fat.
• Garnishes: Sprinkle with chopped parsley and grated parmesan.

How to Make Cannellini Scampi

• Cook the Pasta: Boil salted water and add the pasta. Cook it for a minute less than the package instructs, reserve a half cup of pasta water, and then drain the noodles.
• Garlic: In the same pot, warm the olive oil over medium heat, and cook the garlic, red pepper flakes, and black pepper until fragrant.
• Scampi Sauce: Pour in the wine, bring it to a simmer, and reduce the liquid until it’s more or less the consistency of heavy cream.
• Vegetables: Add the tomatoes and cook them for a minute or two. Throw in the spinach a handful at a time, stir until it wilts, and then continue with the remaining spinach.
• Add the Pasta: Add the linguine and pasta water, increase the heat to medium-high, and cook, occasionally stirring, until the liquid thickens and incorporates.
• Beans: Decrease the heat to medium, pour in the beans and lemon juice, and cook for a minute.
• Serve: Remove the pot from the heat, mix in the butter, and garnish with parsley and parmesan.

What to Serve with Cannellini Bean Scampi

This vegetarian scampi is filling enough to be a meal on its own since it has protein from the beans and plenty of veggies. If you want to serve it with something, go with a big green salad or roasted vegetables.

How to Freeze Vegetarian Scampi

This cannellini scampi will last refrigerated for up to five days, and you can freeze it for up to three months in food storage containers. Thaw the dish in the fridge the day before eating and reheat it in the microwave until warm.

More Vegetarian Pasta Recipes You’ll Love:

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White Bean Scampi with Linguine

8

571 Cals 26.5 Protein 93 Carbs 9.5 Fats

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

This white bean scampi served over whole-wheat linguine provides a lighter vegetarian alternative to shrimp scampi.

• 8 ounces whole wheat linguine, I love Delallo
• 1 teaspoon kosher salt, plus more for the pasta
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• ¼ teaspoon red pepper flakes, or more to taste
• ¼ teaspoon freshly ground black pepper
• ½ cup dry white wine, or broth
• 2 cups cherry tomatoes, 10-ounce container, halved
• 8 ounce bag baby spinach
• 2 15-ounce cans cannellini beans or navy beans, drained and rinsed
• ¼ cup lemon juice, about 1 lemon
• 1 tablespoon unsalted butter or vegan butter
• ½ cup fresh parsley, finely chopped
• Finely grated Parmesan or vegan parmesan, optional for serving

• Bring a pot of generously salted water to a boil.

• Cook the pasta about 1 minute less than the package instructions, reserve ½ cup of the pasta water, then drain the pasta.

• In the same pot, warm the olive oil over medium heat. Cook the garlic, red pepper flakes, and black pepper until fragrant, 1 minute,

• Pour in the wine and bring to a simmer. Let the liquid reduce thickened.

• Add the tomatoes and cook for 1 to 2 minutes, just enough time to warm them through without letting them soften.

• Add the spinach, a big handful at a time, and stir just until it wilts before adding more, about 2 minutes.

• Stir in the cooked pasta with the reserved pasta water. Increase the heat to medium-high and cook, stirring occasionally, until the liquid thickens and incorporates, about 1 to 2 minutes.

• Decrease the heat to medium. Add the beans and lemon juice and cook for another minute to warm through.

• Remove from the heat and finish with the butter, stirring until melted.

• Serve right away, garnished with chopped parsley and grated Parmesan.

Serving: 13/4 cups, Calories: 571kcal, Carbohydrates: 93g, Protein: 26.5g, Fat: 9.5g, Saturated Fat: 2.5g, Cholesterol: 7.5mg, Sodium: 1058mg, Fiber: 17g, Sugar: 4.5g

Keywords: pasta with beans, vegetarian scampi, white beans

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