ACORNS COOKING RECIPES

Steps:

• Preheat the oven to 400 F.
• Mix the vegetable broth and salsa in a medium pot and bring to a boil over high heat. 
• Chop peppers and onions.
• While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish.
• Sprinkle the black beans over the veggies, then add the uncooked rice on top.
• Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish.
• Cover the casserole with aluminum foil
• Bake 60 minutes
• Preheat oven to 425 F
• Mince garlic
• Spray a 9 x 13-inch baking dish with cooking spray.
• In the prepared dish, stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
• Cover the dish tightly with foil and bake for 40 minutes.
• Remove from oven.
• Sprinkle remaining ½ cup of mozzarella over the top. Bake until cheese is melted.
• Garnish with remaining basil and tomatoes
• Preheat the oven to 425 degrees F.
• Chop garlic
• Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
• Spread the rotini in an even layer in the bottom of the prepared dish.
• Scatter the shrimp over top and dot with the cubes of butter.
• Pour in the broth, then sprinkle with garlic, lemon zest, salt and some black pepper.
• Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
• Heat cream until warm
• In a small bowl, toss together the Parmesan and parsley.
• When the pasta is done, stir in the warm cream and top with the cheese mixture.

Steps:

• Preheat the oven to 400 F.
• Mix the vegetable broth and salsa in a medium pot and bring to a boil over high heat. 
• Chop peppers and onions.
• While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish.
• Sprinkle the black beans over the veggies, then add the uncooked rice on top.
• Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish.
• Cover the casserole with aluminum foil
• Bake 60 minutes
• Preheat oven to 425 F
• Mince garlic
• Spray a 9 x 13-inch baking dish with cooking spray.
• In the prepared dish, stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
• Cover the dish tightly with foil and bake for 40 minutes.
• Remove from oven.
• Sprinkle remaining ½ cup of mozzarella over the top. Bake until cheese is melted.
• Garnish with remaining basil and tomatoes
• Preheat the oven to 425 degrees F.
• Chop garlic
• Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
• Spread the rotini in an even layer in the bottom of the prepared dish.
• Scatter the shrimp over top and dot with the cubes of butter.
• Pour in the broth, then sprinkle with garlic, lemon zest, salt and some black pepper.
• Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
• Heat cream until warm
• In a small bowl, toss together the Parmesan and parsley.
• When the pasta is done, stir in the warm cream and top with the cheese mixture.