Jada Recipes

Ham and Bean Soup

"Asparagus Pesto Pasta

Ingredients:
- 8 oz pasta (your choice)
- 1 bunch asparagus, trimmed
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- Salt, to taste
- Pepper, to taste

Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. Blanch asparagus in boiling water for 2-3 minutes until bright green. Drain and rinse under cold water.
3. In a food processor, combine basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until blended.
4. With the processor running, slowly add olive oil until smooth.
5. Toss cooked pasta with asparagus and pesto until well coated.
6. Serve immediately.

Philly Cheesesteak Braid

Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
- 1 cup provolone cheese, shredded
- 1 package refrigerated pizza dough
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened.
3. Add mushrooms and ground beef to the pan. Cook until the beef is browned. Season with salt and pepper.
4. Roll out the pizza dough on a baking sheet.
5. Place the beef mixture in the center of the dough and sprinkle with provolone cheese.
6. Cut slits on the sides of the dough, about 1 inch apart.
7. Fold the dough over the filling, alternating sides to create a braid effect.
8. Brush the top with beaten egg.
9. Bake in the preheated oven for 25-30 minutes, until golden brown.
10. Let cool for 5 minutes before slicing and serving."

Halloween Chocolate Chip Cookies

Cherry Christmas Mocktail

Chicken Spinach Alfredo Baked Stuffed Shells

Split Pea Soup

"French Onion Pasta

Ingredients:
- 8 oz pasta (your choice)
- 2 large onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup beef or vegetable broth
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish

Instructions:
1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, melt butter and olive oil over medium heat.
3. Add sliced onions and cook, stirring occasionally, for about 20-25 minutes until caramelized.
4. Add minced garlic and thyme, cooking for an additional minute.
5. Pour in the broth, bringing the mixture to a simmer for about 5 minutes.
6. Stir in the heavy cream and cook for another 2-3 minutes.
7. Add the cooked pasta to the skillet and mix well.
8. Stir in grated Gruyère cheese until melted and creamy.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve warm.