Today’s delicious recipe is one that I have made for years.  It’s a nice addition to these days between holiday’s when we (or at least I know I do) tend to overlook calories and enjoy everything that is placed in front of us.  Like most pasta dishes, it naturally gets much better with a night in the fridge.  Now those of you who know of my food allergies are sure to question how I know it’s delicious.  I made it for myself prior to the allergies.  I make it now for the man of the house and make my own version with small bites of chicken breast.

Ingredients:

1 lb. peeled and deveined shrimp
1 c. sliced button mushrooms
1 Tbsp. butter
1 tsp. freshly minced garlic
1 pint heavy cream
freshly chopped dill
salt and pepper to taste
12 oz. pasta of your choice (I use angel hair)

Boil water in preparation of cooking pasta.  In the meantime, saute mushrooms with butter and garlic until they are slightly browned.  Toss in shrimp and saute for a few minutes until shrimp turn opaque in color.  Add cream, dill, salt and pepper and allow to simmer for 7-9 minutes.

While shrimp is simmering, cook angel hair pasta according to package instructions.  When finished, drain and toss into shrimp creation and cover thoroughly.  Serve immediately.

I occasionally substitute a few dashes of Old Bay seasoning in place of dill.  You can make this dish less caloric by using non-fat milk but that isn’t nearly as delicious, now is it?  Enjoy!

xo–me

This recipe always reminds me of the fall. When I was a young girl, my best friend’s grandmother lived behind our homes. Grandma Minnick had a huge backyard where Shelly and I would play. She had a gorgeous chestnut tree that in the summer housed the cicadas (and we would try to climb) and in the fall produced great big giant nuts for us to gather. We used them when we played house in the special playhouse Grandma Minnick created for us under the back porch. They were the perfect food with which to play because they fit in the plastic frying pans, bowls, dishes, and even the spatula could lift them with ease. We would spend hours playing in that kitchen, cooking up chestnuts as if they were beef wellington. It’s funny we never cracked the shell to discover the nutty treat inside. I think we loved the smooth texture of the exterior too much to contemplate smashing and discovering.

So today, on this chilly, yet sunny day where I would have called Shelly and met her in Grandma Minnick’s backyard, I share a great recipe with nuts in the hope that I remind you of a lovely fall day of your childhood.

Ingredients:

1/2 c. fresh breadcrumbs
3 c. walnut pieces
2 garlic cloves, finely chopped
4 Tbsp. milk
4 Tbsp. olive oil
1/2 c. cream cheese
2/3 c. light cream
12 0z. tagliatelle pasta (whole wheat is the way to go!)
salt and pepper to taste

Place breadcrumbs, walnuts, garlic, milk, olive oil, and cream cheese in a large mortar and grind to a smooth paste with a pestle. Stir in the cream to give a thick sauce consistency and season to taste with salt and pepper. Set aside.

Bring a large pan of lightly salted water to a boil. Add the pasta and cook to your preferred firmness. Drain the pasta and transfer for a serving dish. Add the walnut sauce and toss thoroughly to coat.

If you do not have a pestle, you can beat it by hand or use a blender/food processor. I also love this sauce tossed with brown rice. Enjoy!

xo-me

Today’s treat comes from a friend I made via my twitter account.  Jimi Blaze is clearly a foodie but his first love is music.  He currently plays bass in the hot LA band Gorgeous Got a Gun.  I do hope when they are on the road, they ask Jimi to cook occasionally.  Based on his recipe below, he knows how to satisfy in the kitchen.  In Jimi’s words I present his ‘blazing pasta sauce’!

Ingredients:

1 c. Mozzarella
3/4 c. Parmesan
1/2 c. Gorgonzola (or other bleu cheese)
1 c. milk/cream
2 cloves garlic, chopped
1 tsp. black pepper
16 oz. pasta or rice

Boil water in a big pot.  Place a pan big enough to cover the pot on top (a double boiler would work great).  Mix ingredients in the pan on top reserving 1/2 the milk and the pepper.  Stir once every 5 min or so.  Should start to become creamy after about 30 minutes.  Add pepper and as much milk as desired- more milk for creamier texture, less for a chunkier texture.  Continue to stir periodically for another 15-30 min.  Serve when texture is how you like it, straight onto your pasta/chicken/rice/pizza dough whatever.  Peas and mushrooms go great with it.

Adding mushrooms, peas, bell peppers, or other vegetables change the flavor so you aren’t making the same meal each time.  Experiment with your additions and let Jimi know what you come up with.  He chose to put it over pasta dough and enjoy it as a pizza as you see in his picture.  I think it would be heavenly smothering some mashed potatoes.  Enjoy!

xo–me

This recipe came from me having not bought groceries in a few days and had no time to stop on the way home.  I looked in the pantry and this is what I tossed together.  I am certain you have created this dish at home as well.  It’s not new nor modern, just yummy!

Ingredients:

6 large garlic cloves, unpeeled
1 squash or zucchini, diced
2 large tomatoes, diced (keep the juice)
3 Tbsp. olive oil
1 tsp. chopped fresh thyme or oregano
12 oz. linguine
salt and pepper to taste

Preheat oven to 400.  Put unpeeled whole garlic cloves in a shallow dish and roast in oven for 10 minutes, or until they feel soft.  While garlic is baking, put squash and olive oil in a pan over medium heat and saute until done.  Then place squash, tomatoes, juice and oil in a food processor or blender and puree.  Squeeze the garlic into the puree and add thyme.  Season to taste with salt and pepper.  Blend again, then scrape sauce back into pan.  Set aside.

Cook linguine in boiling water to your taste, or at least for 10 minutes.  In the meantime, reheat sauce over low heat.  When pasta is done, drain and toss into pan with sauce.  Coat pasta well and serve.

Occasionally I toss some fresh Parmesan on top if I happen to have some in the fridge.  Or goat cheese.  This is also an excellent quick meal with any shaped pasta.  Enjoy!

xo–me

Ingredients:

1 c. creme fraiche
8 oz. cremini mushroom, quartered
14 oz. farfalle
3 oz. Gorgonzola, crumbled
1 Tbsp. chopped fresh parsley
1 c. diced cooked ham
salt and pepper to taste

Pour the creme fraiche into a skillet, add mushrooms and season to taste.  Bring to just below a soft boil, then lower heat and simmer very gently for 10 minutes.  Stir occasionally until cream thickens.

Meanwhile, cook pasta for 8-10 minutes in boiling water (or to your personal taste).

Remove sauce from heat and add Gorgonzola, stirring until it has melted.  Return the pan to a very low heat and stir in parsley and ham.  Drain pasta and add to the sauce.  Toss lightly and serve.

This is an incredibly sinful and rich meal that you can easily make a bit less sinful and rich by substituting whole wheat pasta for semolina and skim milk for creme fraiche.  Good luck with that.

xo–me

I love linguine.  I actually have never met a pasta that I haven’t loved.  This recipe is full of flavor, beauty and, well, calories.  Now you all should know by now that I don’t shy away from a dish just because it has a few extra calories. You will enjoy this delicious meal at a rainy evening dinner party.  Trust me.

Ingredients:

12 oz. linguine
pinch of saffron threads
2 Tbsp. water
5 oz. ham, cut into strips
3/4 c. heavy cream
1/2 c. grated Parmesan cheese
salt and pepper
2 egg yolks

Bring a large pan of water to a boil.  Add the pasta and cook to your preference.

Meanwhile, place the saffron in a separate pan and add water.  Bring to a boil, then remove and let stand for 5 minutes.  Stir the ham, cream, Parmesan and saffron and return the pan to the heat.  Season with salt and pepper and heat, gently stirring constantly, until simmering.  Remove the pan from heat and beat in egg yolks.  Drain pasta and toss well.  Serve.

Don’t you want to make this now, even when it’s sunny?

xo–me

So since we are in this constant state of limbo, I have been cooking very basic and simple dishes.  Nothing fancy, mostly chicken and pasta.  Please forgive me for this weeks basic recipes.  I am not feeling very adventurous in the kitchen but watch out!  When I move and have a normal sized everything, it will be on!

Ingredients:

1/3 c. dried shiitake mushrooms
1 1/2 c. hot water
1 Tbsp. olive oil
6 bacon strips, chopped
3 boneless, skinless chicken breasts, sliced into strips
2 c. fresh shiitake mushrooms, sliced
1 small onion, chopped finely
1 tsp. fresh oregano, chopped finely
9 oz. chicken stock
1 1/4 c. heavy cream
salt and pepper to taste
1 lb. dried tagliatelle
1/2 c. fresh Parmesan cheese

Place the dried mushrooms in a bowl with the hot water.  Let soak for 30 minutes or until softened.  Remove, squeezing excess water back into the bowl.  Strain the liquid in a fine-meshed strainer and reserve.  Slice the soaked mushrooms, discarding the stems.

Heat the oil in a large skillet over medium heat.  Add bacon and chicken, then stir fry for about 3 minutes.  Add both dried and fresh mushrooms, onion, and oregano.  Saute for 5-7 minutes.  Pour in stock and mushroom liquid and bring to a boil while stirring.  Reduce heat and simmer for 10 minutes, continuing to stir until liquid has reduced.  Add cream and simmer for 5 minutes stirring, until it begins to thicken.  Season with salt and pepper.  Set aside.

Cook pasta according to your taste.  Drain and transfer to a serving dish.  Pour the sauce over the pasta.  Add the Parmesan cheese and toss.  Serve.

This is one of those pasta dishes that taste even better (if possible) the next day.  Enjoy!

xo–me

Ingredients:

1 red bell pepper
1 orange bell pepper
10 oz. dried bite size pasta of choice
5 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. pesto
1 garlic clove, finely chopped
3 Tbsp. shredded fresh basil leaves
salt and pepper to taste

Preheat the broiler.  Put the whole bell peppers on a cookie sheet and place under the hot broiler, turning frequently, for 15 minutes or until charred all over.  Remove with tongs and place in a bowl.  Cover with crumpled paper towels and reserve.

Meanwhile, bring a large pan of lightly salted water to a boil.  Add the pasta, return to a boil and cook for 8-10 minutes.

Combine olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

When the bell peppers are cool enough to handle, peel off skins and cut open to remove seeds.  Chop flesh coarsely and add to the pasta with the basil.  Season with salt and pepper and toss well.  Enjoy!

This is a great dish served warm or cool.  I will also chill the pasta and add the peppers when warm to make a nice hot and cold burst of flavor.

xo–me

Ingredients:

1 lb. asparagus tips
olive oil
salt and pepper to taste
8 oz. Gorgonzola, crumbled
6 oz. heavy cream
12 oz. tagliatelle

Preheat oven to 450.  Arrange asparagus in a single layer on cookie sheet.  Sprinkle with a little olive oil and season with salt and pepper.  Toss or turn tips to coat on all sides.  Roast for 10 minutes until slightly browned and tender.  Remove from oven and cover to keep warm.

Begin boiling water for pasta.  Combine the cheese with cream in a bowl.  Season with salt and pepper.  Meanwhile, cook the pasta in boiling water until it’s to your satisfaction (I like al dente but many want a softer noodle).  Drain and toss immediately with asparagus and cheese mixture.  Serve.

I know what a lot of you are thinking–why is she suggesting pasta with cream on a date night?  I believe that a little cream will not kill you as long as you are not cooking with it every single day.  Plus the pasta will give you plenty of energy in case the date takes you deep into the night.  Enjoy!

xo–me

Ingredients:

4 eggs
1 c. sifted flour
1 c. club soda
1/2 lb. ricotta cheese
1/4 lb. grated mozzarella cheese
1/4 lb. grated Parmesan cheese
salt and pepper
parsley

Preheat oven to 350.  Beat 3 eggs well and gradually add flour, blending thoroughly.  Add club soda and a pinch of salt; continuing stirring until batter is smooth.  Set in refrigerator for 1 hour before cooking.  Stir before cooking.  Heat a small cured crepe pan.  Add a couple of tablespoons of batter at a time.  Cook on one side only until they are set.  Do not brown.  Transfer onto wax paper; continue until all batter is prepared.

Mix cheese, final egg, parsley and salt & pepper to taste in a bowl.  Place 2 Tbsp. of filling on each crepe.  Roll.  Place manicotti on a baking sheet and cover with tomato sauce.  Bake for 15 minutes.

Sometimes I add mushrooms or ground turkey to the recipe.  You should experiment and let me know what flavors you have chosen!  Enjoy.

xo–me