Barilla® Spaghetti With Artichoke And Pistachio Pesto

Ingredients

• Servings: 6
• 6 frozen artichokes
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup unsalted pistachios
• 1 clove garlic, peeled
• 2 tablespoons grated romano cheese
• 3 tablespoons packed parsley
• salt and pepper to taste
• 1 (454 g) package barilla® spaghetti

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of water to a boil; season with salt.
• saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. set aside to cool.
• process pistachios, garlic, romano cheese, and parsley in a blender until smooth. turn the blender off. season with salt and black pepper. add artichokes and remaining olive oil. pulse a few times until a coarse consistency is reached.
• cook pasta according to package directions. drain pasta and reserve 1/2 cup of pasta cooking liquid.
• toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

Barilla® Spaghetti With Lemon, Parmigiano Reggiano And Basil

Ingredients

• Servings: 6
• 2 fresh lemons
• 1/3 cup extra-virgin olive oil
• 2/3 cup grated parmigiano-reggiano cheese
• salt and pepper to taste
• 1 (454 g) package barilla® spaghetti
• 8 leaves fresh basil, chopped

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• grate lemon peels to yield 1 tablespoon of lemon zest. juice lemons to yield 1/2 cup of fresh lemon juice. whisk olive oil, parmigiano-reggiano, and lemon juice in a large mixing bowl to blend; add salt and black pepper to taste. set lemon sauce aside.
• bring a large pot of water to a boil; season with salt. cook pasta according to package directions. drain pasta; reserve 1 cup of the cooking liquid.
• add spaghetti to the lemon sauce; toss with basil and lemon zest. toss pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. season with more salt and pepper to taste.
• transfer to individual serving bowls and serve.

Shiner® Bock Shredded Chicken Tacos

Ingredients

• Servings: 10
• 1 whole chicken
• 2 tablespoons chicken fajita seasoning
• 1 tablespoon cayenne pepper
• 2 cups water, or more as needed
• 1 (12 fluid ounce) can or bottle beer (such as shiner® bock)
• 1 (16 ounce) can enchilada sauce (such as el paso® hot red enchilada sauce)
• 3 fresh jalapeno peppers, diced
• 1 onion, chopped
• 1 (10 ounce) package corn tortillas, or as needed
• 1 (8 ounce) package shredded mexican cheese blend, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• place chicken in a large pot and season with fajita seasoning and cayenne pepper. pour water and beer over chicken. cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
• combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
• remove meat from chicken and shred into enchilada sauce mixture; mix well.
• warm tortillas on a grill pan over medium-low heat. spoon chicken mixture into each corn tortilla and top with mexican cheese blend.

Barilla® Spaghetti With Artichoke And Pistachio Pesto

Ingredients

• Servings: 6
• 6 frozen artichokes
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup unsalted pistachios
• 1 clove garlic, peeled
• 2 tablespoons grated romano cheese
• 3 tablespoons packed parsley
• salt and pepper to taste
• 1 (454 g) package barilla® spaghetti

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of water to a boil; season with salt.
• saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. set aside to cool.
• process pistachios, garlic, romano cheese, and parsley in a blender until smooth. turn the blender off. season with salt and black pepper. add artichokes and remaining olive oil. pulse a few times until a coarse consistency is reached.
• cook pasta according to package directions. drain pasta and reserve 1/2 cup of pasta cooking liquid.
• toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

Bacon Cheddar Jalapeno Poppers

Ingredients

• Servings: 12
• 1 (16 ounce) package cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat the broiler.
• cut cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. insert cheese slices into the halves. wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. place on a medium baking sheet.
• broil 5 to 10 minutes, or until the bacon is evenly brown.

Garbage Quiche

Ingredients

• Servings: 2
• 2 (9 inch) pie crusts, baked
• 10 slices bacon
• 8 ounces gruyere cheese, shredded
• 1 small head fresh broccoli, diced
• 4 green onions
• 2 roma (plum) tomatoes, chopped
• 5 eggs, beaten
• 2 cups half-and-half
• 1/8 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. add broccoli, scallions, and tomatoes, then cover with remaining cheese.
• in a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. pour half of mixture into each pastry shell.
• bake in preheated oven for 15 minutes, then reduce heat to 350 degrees f (175 degrees c) and bake an additional 45 minutes, until quiches are set in center.

Pasta Pancetta

Ingredients

• Servings: 6
• 5 shallots, chopped
• 4 cloves garlic, chopped
• 6 ounces pancetta bacon, diced
• 2 cups fresh sliced mushrooms
• 2 pinches freshly ground black pepper
• 2 pinches dried oregano
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 1 (12 ounce) package linguine pasta
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet, cook pancetta in oil until just beginning to brown. stir in shallots, garlic, and mushrooms: cook for one minute. season with pepper and oregano, and pour in chicken broth. bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. cover, and continue to simmer for 5 to 7 minutes.
• strain liquid from pan into cooked linguine, and add olive oil. toss to coat. divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. garnish with freshly grated parmesan.