Loaded Mac and Cheese

 

Are you craving a warm and hearty meal?  Want a tasty, creative Mac and Cheese?  Well, look no further. 
This Mac and Cheese is sure to impress and satisfy your hunger.  

Ingredients:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese 
4 TBS butter
1/2 cup half and half (or other milk)
1/2 cup grated cheese
1/2 lb bacon, fried (1/2 reserved)
1 cup sour cream (1/2 reserved)
1/3 cup scallions, chopped
2 TBS jalapenos, sliced

Directions:
1.  Cook pasta according to directions
2.  Fry the bacon according to the directions.  Place the fried bacon on paper towels to drain the excess grease.  Crumble the bacon into small pieces.  
3.  In a medium-size saucepan add the cheeses, butter, and half and half.  Simmer on low and stir until cheese is completely melted.  Stir in 1/2 of the bacon and 1/2 of sour cream.  Simmer for an additional 3 mins.   
4.  Pour cheese sauce over top of the cooked pasta and fold it together.  

Serve in individual bowls.  Garnish with remaining sour cream, scallions, bacon, and jalapenos.

Plant Based Stroganoff

 While creating this dish for a challenge, I had to use Impossible burger meat.  I knew this would be easy for me since I love this Plant-Based product.  Many times I would prefer a vegan burger over a regular beef burger.  Now, the funny part is I love bacon on my vegan burger.  So you see, it's about the taste which I enjoy, not the fact that I choose to eat vegan food.  Now, for this challenge, I thought, "who most likely would be eating plant-based meat?"  Well, besides me, who likes the taste, it would be someone who also might be omitting other ingredients from their diets, such as dairy, egg, or gluten.  

Vegan Meaball Stroganoff 

Pasta Ingredients:

1 flaxseed egg: See recipe below

1 cup cassava flour

1/4 tsp xantham gum

1/4 tsp turmeric, for color

3 TBS olive oil

1/8 tsp salt

Meatball Ingredients:

1 TBS flaxseed egg

1 tsp onion, minced

1 garlic clove, minced

1/2 tsp parsley, chopped fine

1/2 tsp basil, chopped fine

1 TBS nutritional yeast

2 TBS toasted pine nuts, ground (optional)

12 ozs impossible meat

Stroganoff Sauce Ingredients:

3 TBS meatball drippings

1 cup onion, chopped

4 ozs mushrooms, sliced

2 cloves garlic, minced

6 ozs English peas

4 TBS nutritional yeast

1 TBS parsley, chopped fine

1 can coconut milk

1 cup vegetable broth

Directions for Pasta:

1.  In a mixer, add dry ingredients.  Mix well.  Add wet ingredients and mix until all ingredients are blended and form into a ball.  Remove the dough from the mixer.  Divide the dough in half.  Wrap unused dough in plastic wrap.  Make pasta according to directions on manufacturers' instructions.  Pasta may also be hand-rolled and hand-cut into long strips.  Use extra flour to keep the pasta from sticking together.  

Cooking pasta:  Boil water in a medium-size pot.  Cook pasta for only 1-2 mins.  Drain and immediately at to your sauce.  Note:  You can also use any store-bought pasta of your choice.  

Directions for meatballs:

1.  Mix all ingredients (except meat) in a medium-size bowl. Season with salt and pepper.  Fold meat to incorporate other ingredients.  Roll into mini size meatballs.  (Keeping hands moist with water will help with the rolling).

Fry the meatballs in a non-stick skillet with olive oil, until brown on all sides, approx. 5 mins.  Remove meatballs from the skillet—Reserve 3 TBS of the oil for sauce.  

Directions for sauce:

1.  In the skillet, add the reserved oil.  Stir in the onions and mushrooms.  Saute or 5 mins.  Stir in the garlic, peas, nutritional yeast, and parsley.  Saute for 3 mins.  Add remaining ingredients and let simmer for 5 mins.  Season with salt and pepper to your liking.  Stir.  Add the meatballs into the sauce.  Let it simmer for an additional 5 mins.  

Serve with pasta.  Top with fresh parsley and scallions.

How to make flaxseed eggs:  For this recipe, you will need two flaxseed eggs, divided.

Mix 2 TBS flaxseed flour with 5 TBS water.  Let sit for 10 mins.  Divided in half.  

Garnish: Parsley and Scallions

Pulled Pork Ragu

 

Pulled Pork and Mushroom Ragu
Making a tomato pasta sauce can be a process and time-consuming.  To get a deep meat flavor, you must fry all your meat and simmer all the meat in your sauce for hours.  I like to add some of the fat from the meat to the sauce.  I call this "flavor."  The sauce simmers away, and as the fat rises to the top, it is skimmed off.  Here is a recipe you can make in 30 mins with prepared marinated pork.

 The other day I made a considerable size of pork butt roast marinated in my favorite mojo.  I shredded the meat and reserved it with some of the flavoring juices in the refrigerator until I was ready to use it.  This allows the meat to absorb additional flavor giving your pasta sauce a great gusto. 

Ingredients:
2 TBS olive oil
1 cup onions, chopped
2 cloves garlic
8 ozs mushrooms, sliced
1/2 cup roasted red peppers, sliced
1/8 tsp red pepper flakes
2 cups prepared shredded pork (with juices)
2 - 28 ozs cans crushed tomatoes
1 TBS basil, chopped
1 TBS parsley, chopped
1 lb favorite pasta, cooked

Directions:
Heat oil in a large stockpot or skillet on med/high heat.  Stir in onions and saute for 5 mins.  Stir in garlic and mushrooms and saute for additional 5 mins.  Stir in the roasted peppers, red pepper flakes, and pork, tomatoes, and spices.  Season with salt and pepper.  Slightly cover and reduce temperature to med/low.  Let it cook for 20 mins, stirring every 5-10 mins to prevent food from sticking to the bottom of the pan.  Stir in the herbs.  Serve with your favorite pasta.  Top with grated parmesan cheese

 

Mac and Cheese Stuffed Roasted Pumpkin

Mac and Cheese Stuffed Roasted Pumpkin
A meal all in one
This is undoubtedly an all-time comfort dish.  It is beautifully presented in its own bowl.  The combination of the sweet caramelized roasted pumpkin with the creaminess of the smooth mac and cheese makes this a memorable and satisfying meal.  I like using an excellent melting American cheese from the deli, but you can use any good melting cheese you like.  You can also use a nice smoked cheese if you prefer.  Top it with store-bought pepitas for an additional crunch.  If you cannot find pepitas, you can use sunflower seeds.  

Ingredients for Mac and Cheese:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese ( I use a good melting brand)
4 TBS butter
1/2 cup half and half
1/2 cup grated cheese ( I use Pecorino Romano)
1/4 cup fresh parsley, chopped
2 TBS roasted Pepitas 
See roasted pumpkin recipe below:

Stuffed Pumpkin Directions:
1.  Cook pasta according to the package.
2.  In a medium saucepan add the cheeses, butter, half and half, and parsley.  Stir and simmer on low until cheeses are melted.  Make sure to stir the bottom of the pan to prevent cheese from sticking.  

 How to roast a pumpkin.

I start with a small sweet Sugar Pumpkin (also known as a Pie Pumpkin).

The pulp or flesh of a Sugar Pumpkin is meatier and less grainy or 

stringy than a large pumpkin.  I kick start the cooking process, by microwaving the pumpkins.  

This method will allow slicing the pumpkins, more easily. 

Simply place in microwave whole, lining with parchment paper or microwavable

safe dish.  Cook on high heat for approx. 10 mins.  

Slice pumpkins in half and place on a lined baking sheet inside facing up.  Scrap out the insides.

Drizzle with olive oil and sprinkle with salt and pepper.  Flip pumpkin halves

upside down, allowing oil to coat the bottom of the baking sheet.

 Note:  If using pumpkin for sweet dishes such as pie, omit the pepper.

Bake for 45 mins to 1 hour at 350 degrees.  Pumpkin will be golden brown

and ready to eat.  Peel skin off, cube, and store in a well-sealed container.

Pumpkin can also be frozen, until ready to use. 

Paccheri Pumpkin Alfredo

 

I couldn't resist making this delicious pumpkin alfredo.  I found this gluten-free Paccheri pasta at my local specialty market.  Paccheri (pakkeri) pasta are large tubular-shaped originating from Campania, Italy.  The word paccheri literally means "to slap." as in slapping you in the face as you eat.  These were so much fun to serve with my homemade pumpkin alfredo.  Typically, you would use large tube shape pasta to stuff with your favorite cheese, such as ricotta or burrata.  I thought it would be fun to use this pasta for a more saucy type dish.  The sauce completely covered both the outside and inside of the pasta.  

This pumpkin alfredo recipe is very mild with just a small hint of pumpkin flavor.  It is still cheesy like alfredo but with an extra layer of flavor.  I included toasted pine nuts and mushrooms to this dish, which I thought was an excellent addition.  Make sure to put this dish on your weekly menu.  You will certainly be happy you did.  If you can not find Paccheri pasta, you can certainly substitute with Rigatoni, a smaller tube shape pasta found at your local grocery store.

Ingredients:
1 lb favorite pasta, cooked (al dente)
2 sticks butter
1 1/2 cups heavy cream
1/3 cup pumpkin butter (see recipe on my blog)
1 cup grated cheese, plus extra for topping
8 ozs mushrooms, sauteed
2 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped

Directions:
1.  Cook pasta al dente (still firm)
2.  While water is boiling for the pasta, heat a saucepan at medium temperature.  Add butter, cream, pumpkin butter, and bring to a small boil, stir.  Reduce temperature and simmer.  Stir in the grated cheese, and season with salt and pepper.  
3.  While sauce is simmering, saute the mushroom with the garlic and a touch of oil.  Cook until mushrooms are browned, and water evaporated from the mushrooms.  (Note: If you add uncooked mushrooms to your sauce, it will become more watery)
4.  Drain pasta and add to a large serving bowl.  Add the mushrooms on top.  Pour sauce over top of pasta and mushrooms and toss.  Garnish with extra cheese, scallions, and fresh parsley.  

Broccoli Rabe Bean Pasta

 Broccoli Rabe and Bean Pasta

Broccoli Rabe or Rapini is known to be a bitter green, from the cabbage family.  Leaves, stems, and buds are all edible parts that can be eaten.  The Buds somewhat resemble broccoli but do not form a large head.  

There are many types of bitter greens, such as collard greens, turnips, and mustard greens.  They are all fiber boosting worth trying.  Salt is a good friend to bitter greens.  In my recipe, I used anchovy for saltiness but you can also use bacon or pancetta.  Other ingredients I used to balance the flavors were sundried tomatoes for added sweetness and toasted pine nuts for that nutty taste.  With a little touch of fresh herbs and grated cheese, you will have a wonderful meal to toss with your choice of pasta, rice, or even by itself as a side dish vegetable.  If you like heat, go ahead and add that in as well, I did.  

Ingredients:

2 heads broccoli rabe, washed

2 TBS olive oil

1 can anchovies, drained

3 cloves garlic, minced

3 TBS butter

1/4 tsp red pepper flakes

1 can cannellini beans

1/3 cup sun-dried tomatoes

1/3 cup fresh herbs (basil/parsley)

1/4 cup grated cheese

1/4 cup pine nuts, toasted

12 ozs pasta, cooked (spaghetti or other)

Directions:

1.  Rinse broccoli rabe in a strainer in the sink.  Drain.  Place on a cutting board and cut into desired size pieces.  Pat dry with dry paper towels before adding to the skillet.

2.  Heat oil in a large skillet over med/high heat.  Add broccoli rabe and saute until soft, approx. 10 mins.  Open up the center of the skillet by pushing the rabe to the sides.  Add the anchovy to the center of the skillet and cook until the anchovy starts to break down and melt.  Add the garlic, butter, and red pepper flakes and cook for another 3 mins.  Stir

3.  Stir in the beans and sun-dried tomatoes.  Cook for 5 mins.  Toss in the fresh herbs, and cheese.

Pour the broccoli rabe over top of your favorite cooked pasta.  Sprinkle with toasted pine nuts, fresh herbs, and extra grated cheese. 

Italian Eggplant Stew (Caponata)

Caponata is an Italian eggplant stew.  It is typically served on toasted bread.  It can also be served with pasta or rice.


Ingredients:
1 large Eggplant, cubed and roasted with skin
2 TBS olive oil
1 small can anchovy, drained
1 cup diced celery, diced thin
1 medium red bell pepper, diced
1 cup sweet onion, chopped
4 cloves garlic, peeled and minced
1/4 cup red cooking wine
1 cup assorted olives, sliced (black, kalamata, green)
1/4 cup capers
2 (28 ozs) cans crushed tomatoes
3 large basil leaves, chopped
1/4 cup parsley leaves
1/4 tsp red pepper flakes
1 cup golden raisins
1/4 cup pinenuts, toasted
Parmesan cheese, optional

Directions:
1. Preheat oven to 350 degrees.  Cube eggplant into 1-inch pieces.  Place on a baking sheet and drizzle with olive oil.  Season with salt and pepper.  Roast in the oven for approx. 25 mins.
2.  Add 2 TBS olive oil to a large stockpot.  Heat on med/high.  Add the anchovies and saute until melts down.  Add celery, peppers, onions.  Saute until soft, approx. 8 mins.
Add garlic and saute for an additional 2 mins.  Deglaze pan with cooking wine, stir.  Add roasted eggplant, olives, capers, tomatoes, basil, parsley, pepper flakes, and raisins.  Stir, reduce heat and simmer for 60 mins.
3.  Toast pinenuts on 350 degrees until lightly browned, approx. 2-3 mins.  Serve on top of the stew with parmesan cheese.



Serve on Bruschetta, as side dish or with pasta

Lemon Broccoli Spaghetti with Walnut Pesto

1 lb spaghetti, cooked al dente and drained
2 lbs broccoli florets
1/4 cup olive oil
2 large garlic cloves, chopped
1/3 cup shallots, chopped
1 stick butter
2 TBS parmesan cheese
2 TBS parsley, chopped
2 TBS Basil, chopped
1/4 tsp red pepper flakes
1 lemon, zested (reserve juice for pesto)
1/4 tsp salt or to taste

Pesto Ingredients:
2 garlic cloves
1/4 cup olive oil
2 TBS parsley
2 TBS basil
1/4 cup parmesan cheese
1 lemon, juiced
1/3 cup walnuts
1/8 tsp salt and pepper, or to taste
*Puree all ingredients in food processor

Directions:

1.  Heat water for pasta in large pot.  Cook pasta, al dente then drain.
2.  While water is heating take large skillet and heat on separate burner.  Add oil (med/high temp)
3.  Add broccoli to skillet, cover and cook for 5 mins.  Remove cover and stir.
4.  Add garlic, shallot and butter.  Sautee for additional 7-10 mins.  Or until soft. Stir
5.  Add cheese, parsley, basil, pepper, lemon zest and salt. Stir. 
6.  Toss pasta with additional olive oil and season with salt and pepper, (not required)
7.  Combine pasta with broccoli.  Serve with walnut pesto.  Top with additional walnuts and fresh parsley and basil.

Limincello Fennel Sauce Shrimp and Spaghetti

4 TBS olive oil, plus extra for pasta and garnish
4 TBS butter
1/2 cup shallots, chopped
2/3 cup fennel stalk, chopped
2/3 cup red bell pepper, chopped (stem and seeds removed)
2 peppercini peppers, chopped fine (stems removed)
3 cloves garlic, chopped
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/3 cup pistachio nuts, chopped fine
1/2 lb colossal shrimp (cleaned, peeled and deveined)
2/3 cup limincello
1/4 cup sambuca
1/2 pint heavy cream
2 TBS fresh basil, chopped
1/4 cup fresh parsley, chopped (plus extra for garnish)
1/4 cup fennel leaves for garnish
1/4 cup balsamic vinegar, for drizzling
12/16 ozs favorite pasta (I use spaghetti)

Directions:
1.  In large skillet, on medium/high, heat 4 TBS olive oil and 4 TBS butter until melted.  Stir.
2.  Add shallots, fennel, peppers and garlic.  Saute until soft (approx. 5-8 mins) Season with salt and pepper.  Add pistachio nuts and stir and toast until slighly browned.  (do not burn).
3.  Add Shrimp to skillet leaving space between each piece.  Season with salt and pepper.  Saute for approx 2 mins then flip and slightly brown other side, approx another 1-2 mins or until starts to turn pink and tails curl.  Do not fully cook  (Note: shrimp will be addded back to sauce later which will continue to cook).  Remove shrimp from skillet.
4.  Add limincello and sambuca to deglaze skillet.  Stir to loosen any bits that might be stuck on bottom.  I call this "flavor".  Let alcohol cook out for approx. 3-5 mins.  Add heavy cream.  Stir and let thicken slightly.  Add shrimp back to skillet.   Add basil and parsley and stir.
5.  Add water to large pot for pasta.  Season with salt and bring to boil.  Cook pasta "al dente" then drain.  Add pasta to large bowl.  Drizzle with approx. 4 TBS olive oil.  Season with salt and pepper, toss.  Add pasta to clean presentation plate, or serve in individual plates. 
6.  Arrange shrimp on top of pasta.  Laddle sauce on top of shrimp.  Sprinkle parsley and fennel leaves on top.  Drizzle olive oil and balsamic vinegar around edges of pasta. 

Serves approx. 4-5 people

Homemade Crepe Lasagna with Meat Sauce

Homemade Crepe Lasagna with Meat Sauce

Crepes:

2 cups flour

2 cups water

6 eggs, beaten

1/2 tsp salt

Whisk in large mixing bowl all ingredients.  Batter will be loose.

Directions:

1. Heat a 9 inch by 9 inch non-stick skillet.  Spray with cooking spray between each crepe.  Pour approx. ⅓ cup of batter onto hot skillet, tilting to spread and thin out batter across skillet.  You want to use as little batter as possible but cover entire skillet (quickly).  Crepe will cook within 1 min or so.  Flip onto sheet of wax paper when cooked. Use one sheet of wax paper per crepe

Ricotta Cheese Mixture:

2 lbs Ricotta Cheese

2 eggs

1 tsp dry basil

1 tsp dry parsley

salt and pepper, to taste        Directions:  Mix all ingredients into large bowl

Meat Sauce:

4 TBS olive oil

1 lb ground beef (80/20)

2 TBS sausage spice

3 cloves garlic, chopped

56 ozs crushed tomatoes

¼ cup parmesan cheese

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

¼ tsp coarse black pepper

¼ tsp salt or to taste

Additional Ingredients:

1 lb shredded mozzarella cheese

½ cup parmesan cheese

Directions:

1. In large skillet heat oil med/high.  Add beef, spice and garlic.  Stir and saute until brown, approx 5-8 mins.  Add tomatoes, cheese, basil, parsley, pepper and salt.  Stir, simmer for 20 mins.  Scoop beef from sauce to be used in layering in lasagna.
2. To layer lasagna:  Fill bottom of small baking dish with sauce.  Place crepe on top completely covering bottom.  An extra crepe can be cut to fit into any empty space.  Top crepe with approx 1 cup of ricotta cheese mixture, spreading evenly across layer.  Top with approx. 1 cup ground beef with sauce across layer. Top with approx 1 cup of shredded mozzarella cheese.  Sprinkle with 2 TBS parmesan cheese.  Top with another layer of crepes.  Season with salt and pepper.  Repeat process for 4 layers.  End with crepe topped with tomato sauce, sprinkled with mozzarella cheese.  Cover and bake for 40 mins.  Remove and let rest 40 before serving.

Applewood Smoked Clams and Truffle Spaghetti in a Truffle Sauce

Applewood Smoked Clams and Truffle Spaghetti in a Truffle Sauce

Ingredients:

4 TBS olive oil

¾ cup onion, chopped fine

½ cup pancetta, diced fine

3 cloves garlic, chopped

1 cup grape tomatoes, sliced

¼ cup cherry pepper, chopped

½ cup dry wine

20 Little Neck clams, scrubbed well

½ tsp red crushed pepper flakes

10 oz whole clams with juice

8 ozs clam juice

¼ cup parsley, leaves picked

5 sprigs thyme

2 bay leaves

1 oregano leave

2 lemons, juiced

¼ tsp black coarse pepper

salt (only if needed)

2 TBS truffle butter

2 whole black truffles

6 (12x12 inch) sheets parchment paper

Applewood smoke pellets

Garnish:  Clam shells, fresh parsley and shaved truffles

Directions:

1. In large skillet heat oil on med/high.  Add onions, pancetta, garlic, tomatoes and cherry pepper.  Stir. Saute for 5-8 mins or until cooked.  Deglaze pan with wine.  Stir.  Add clams, red pepper flakes, juices, herbs, pepper, salt and truffle butter.  Stir together.  Cover and let cook for approx. 8-10 mins or until clams are opened.  Discard any unopened clams.  Remove most clams from shells.  Discard shells.  Reserve some clams in shells for garnish.  
2. Cook pasta according to directions.  Drain and add to clam skillet.  Toss
3. Add approx 1 cup of spaghetti into center of each sheet of parchment paper.  Fold over top to seal.  Tuck under ends to seal.  Place on baking sheet.  
4. Place in preheated gas grill with wood chips (I use a smoke tube), and small bowl of water for moisture.  Smoke for 10-15 mins.  Remove
5. Open packets by leaving ends tucked and separating top by pulling open.  Add clam shells, parsley and shaved truffles.

Lemon Truffle Pasta Dough:

3 large eggs

2 TBS water

½ tsp truffle, chopped fine

1 tsp lemon zest

2 ¾ cups flour

⅛ tsp salt

Pasta Directions:

1. Break eggs into glass measuring cup.  Add water.  Total should measure ¾ cup.  Add additional water, if less than ¾ cup.  Add truffle and zest.  Stir to incorporate.
2. Add flour to mixing bowl.  Attach bowl and flat beater to mixer.  Turn to speed 2 and gradually add eggs/water mixture.  Mix for 30 seconds.  Stop mixer and exchange dough hook for flat beater. Turn on to speed 3 and knead for 2 mins.  Remove dough from bowl and hand knead for 1 minute.  Cover with plastic wrap and let rest for 15 mins.  
3. Put through pasta roller at least 10 times, adjusting thickness throughout to thin dough.  Flour sheets of dough to prevent sticking.  Extrude dough through spaghetti cutter.  Place on floured sheet until ready to cook.
4. To cook pasta:  Place in large pot of boiling water.  Cook for only 30 seconds to 1 mins.  Pasta will continue to cook in clam sauce.

White Bean Spaghetti and Clams with Sun Dried Tomatoes

 

 

This is a recipe I created for Bella Sun Luci Sun Dried Tomato Contest.  It was so simple for a quick, hardly no time at all meal.  And the ingredients can be purchased ahead of time and stored until that need comes for a quick dish.

 

 

 

 





Ingredients:

12 ozs pasta (I use gluten free), cooked
4 TBS olive oil (I used olive oil from my jar of sun dried tomatoes)
4 TBS butter
1/2 cup sweet onion, chopped
2 oz can anchovy, drained
2 garlic cloves, chopped
1/4 cup white wine
1/2 cup sun dried tomatoes (julienne cut in herbs and extra virgin olive oil)
1 can white beans with juice
1 can (15 oz) chopped clams with juice
1 lemon, juiced and zest
1/2 tsp coarse black pepper
1/4 cup (unpacked) fresh basil, chopped



Directions:

1.  Cook pasta according to directions on package.  Drain
2.  In large skillet add oil and butter.  Heat on med/high until butter is melted.
3.  Add onions  Stir and sauté until onions become soft and translucent. Approx. 4-5 mins
4.  Add anchovy and garlic.  Stir and sauté until anchovy dissolves.  Approx. 1 min.
5.  Deglaze pan with wine, scrapping bottom of skillet to release any food that might be stuck.
6.  Add sun dried tomatoes and sauté for approx. 1 min. Stir
7.  Add to skillet, beans (with juice), clams (with juice), lemon juice and zest.  Stir and reduce heat to low.  Simmer for additional 2 mins.  Season with pepper.  Season with salt if needed.  Remove from heat. 
8.  Add pasta to skillet.  Stir to combine.  Garnish with basil.

Serves 4

Baked Goat Cheese Crepe Ravioli with Pancetta Sauce

Sauce:
1/2 lb pancetta, chopped and sauteed in 2 TBS olive oil (Reserve some for garnish)
2 cloves garlic, chopped
1/4 cup onion, chopped fine
1/4 cup fennel, chopped fine
1 can crushed tomatoes
salt and pepper, to taste
1/4 cup fresh chopped basil
2 TBS grated Romano cheese, plus extra for topping

Directions for sauce:
1.  Sautee pancetta on medium/high heat in medium size skillet with oil until crispy.  Add garlic, onions, fennel, stir.  Sautee for 10 minutes, stir.  Season with salt and pepper.  Add crushed tomatoes, basil and cheese, stir.  Reduce temperature to medium and cook for additional 15 - 20 mins. 

Crepes:
3 eggs, beaten
1 cup flour
1 cup water
20 TBS goat cheese

Directions for crepes:
1.  In medium size mixing bowl add eggs and flour.  Add water little at a time while whisking.  Make sure to whisk out all lumps of flour until smooth.
2.  In small non stick pan spray with cooking spray (repeat this method for each crepe).  Heat on med/high heat.  Laddle small amount (approx 1/4 - 1/3 cup) of batter into center of pan.  Swirl pan around to thin out crepe.  Place back on burning and cook until crepe becomes loose from pan when gently shaking it.  Place each crepe between wax paper to prevent from sticking together.  Repeat crepe process.
3.  Fill each crepe with 2 TBS goat cheese. Top goat cheese with chopped parsley, salt and pepper.  Fold each end of crepe to seal.  Place folded side down in baking dish with tomato sauce.  Bake for 20 - 25 mins.  Makes approx. 9-10 crepe ravioli.

White Bean Puree Pasta

1 lb pasta cooked al dente, drained
3 Tbs olive oil
2 large garlic cloves, chopped
1 can white beans, with juice
1/2 stick butter, optional
1 can chicken broth
1/4 cup grated cheese, plus extra for topping
salt and pepper, to taste

Chop and Put aside:
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup sun dried tomatoes, diced
2 Tbs red cherry peppers, diced
1/4 cup black olives, chopped
1 lemon, zest and juiced


Directions:
1.  Boil water for pasta.  Cook pasta.  Drain
2.  While water is boiling for pasta, heat a large skillet (medium heat) with olive oil.
3.  Add garlic and saute for few minutes.
4.  Add beans, with juice and butter, stir.
5.  Add chicken broth and grated cheese, stir.  Season with salt and pepper, to taste. 
6.  Add contents to blend or food processor and puree.  Mash or hand blender works well also.  Lower temperature and simmer
6.  Prep parsley, basil, sun dried tomatoes, cherry peppers, olives and zest.  Set aside.
7.  When pasta is done, drain and add to large skillet with bean puree, toss.  Season, if needed.
8.  Add prepared ingredients and toss.
9.  Squeeze lemon juice on top, toss.
10. Serve with grated cheese

Note:  This recipe is so versatile.  You can add your favorite ingredients.  I also use artichoke hearts.  Yum!!!

Mahi Mahi Puttanesca

Ingredients:
1 lb favorite pasta, cooked and drained
4 mahi mahi steaks
4 TBS olive oil
1/4 cup onion, chopped fine
3 cloves garlic
1 can anchovies
1/4 tsp crushed red pepper flakes
1/4 white wine, for deglazing
1 can crushed tomatoes
1/4 cup calamata olives, chopped
2 TBS capers
salt and pepper, to taste
1 cup artichoke hearts
fresh basil

Directions:
1.  Heat oil in large skillet on med. heat.  Add mahi mahi steaks.  Sear on both sides, 4 mins each.  Remove and cover.
2.  To pan, add onion and garlic.  Sautee for 5-7 mins or until onions are translucent. 
3.  Add anchovy and pepper flakes.  Cook down until broken down.
4.  Deglaze with wine.  Stir
5.  Add crushed tomatoes, olives and capers.  Season with salt and pepper, to taste.  Simmer 20 mins.
6.  Add mahi mahi steaks back to pan.  Simmer for few mins on each side. 
7.  Serve with pasta and artichoke hearts, as garnish.  Sprinkle with basil

Gluten Free Manicotti with Italian Sausage

                                                Pictured with Gluten Free Italian Sausage



Crepes:
1 cup gluten free flour (found in most grocery stores)
1 cup water (additional water may be needed)
2 large eggs
1/2 tsp salt

Directions for Crepes:
1.  Whisk all ingredients together in bowl.
2.  Heat approx. a 6 inch non-stick skillet on medium heat.
3.  Spray lightly with cooking spray.  (pan needs to be sprayed between each crepe)
4.  Ladle approx. 1/3 cup batter into non-stick pan, swirling batter around to cover bottom.  Heat to cook for approx. 1 minute.  Layer each crepe between wax paper.


Ricotta Filling:
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 tsp parsley flakes
salt and pepper, to taste

Directions for Filling:
Mix in bowl


Simple Tomato Sauce:
1 lb Gluten Free Italian Sausage  (I use Mulay's)
2 cans crushed tomatoes
3 cloves garlic, chopped
1/4 cup grated cheese
1 Tbs parsley flakes
1 Tbs basil flakes
salt and pepper, to taste

Directions for sauce:
1.  Saute sausage in skillet until brown.  Add garlic, brown.
2.  Add tomatoes, cheese and spices.  Stir and simmer for 1 1/2 hours.


To assemble Manicotti:
1.  Preheat oven to 350 degrees
2.  Spread favorite tomato sauce on bottom of 13 inch baking dish.
2.  Fill each crepe with approx. 2-3 Tbs of filling.  Add about 1 Tbs chopped sausage.  Fold two ends, to seal.  Place folded side down into baking dish.  Repeat with remaining crepes.  Cover with tomato sauce.  Sprinkle with additional shredded mozzarella cheese.  Bake for 20 mins.  Let sit 10 mins before serving.

Serve crepes with additional slices of Italian Sausage.  Recipe makes about 8 large Manicotti's. 

Goat Cheese Crepe Ravioli with Mango Date Sauce

picture shown with grilled scallop

Ingredients for crepes:

1 cup flour

1 cup water

1 egg

salt and pepper, to taste

cooking spray

Ingredients for filling:

1/2 cup goat cheese

1 cup ricotta cheese

1/2 tsp chives, chopped

1/2 tsp rosemary, chopped

1/2 tsp parsley, chopped

Ingredients for sauce:

1/4 cup olive oil

2 Tbs butter

2 cloves garlic, chopped

3 Tbs chives, chopped (reserve about 1 Tbs for garnish)

1 Tbs Rosemary

2 Tbs parsley, chopped

1 cup dates, (reserve about 4 dates for garnish)

1 cup mango(reserve about 8 pieces for garnish)

2 Tbs flour

1/2 cup marsala wine

3 cups beef broth

salt and pepper, to taste

Directions:

1.  In large bowl whisk 1 cup flour, water and egg, season with salt and pepper. (Batter should be runny (thiner than pancake batter)  Extra water might be needed

2.  Heat small (6 inch) non stick pan on medium heat.  Spray with cooking spray.  Ladle approx. 1/4 cup of batter into grease pan, tilting to stretch out batter evenly across bottom of pan, creating a thin crepe.  It will be done when edges start to come away from pan.  Flip onto wax paper.  Repeat process to make additional crepes.  Makes approx 9 crepes.

3.  In another large bowl mix together goat cheese, ricotta cheese, 1/2 tsp chives, 1/2 tsp rosemary and 1/2 tsp parsley.  Put aside

4.  To make sauce:  In large skillet add oil, butter, garlic, chives, rosemary, parsley and dates.  Simmer until dates are soft.  Add mango and flour, heat for 2 mins.  Deglaze pan with wine, scrapping pan to loosen any bits on bottom of pan.  Add 2 cups of broth, stir.

5.  Puree contents of skillet to blender or food processor.  Puree, then add back to skillet.

6.  Add remaining 1 cup of broth to blender, mix to help loosen sauce from blender. Add to skillet, stir.  Simmer on low heat.

7.  Spoon about 1 Tbs cheese filling in center of each crepe.  Fold on all ends creating a folded ravioli.  Place creased side down into sauce in skillet.  Simmer for few mins.  Season with salt and pepper, if needed

8.  Chop reserved mango and dates.  Garnish on top of ravioli with chives.

Chicken and Sausage Cacciatore

1/4 cup olive oil, for sautéing
1 lb hot Italian sausage
12 boneless, skinless chicken thighs
1/2 large onion, chopped
1 medium red bell, sliced
1 medium yellow bell, sliced
6 cloves garlic, chopped
8 ozs mushrooms, sliced
1/4 cup white cooking wine
1/2 cup kalamata olives, sliced
2 cans crushed tomatoes
1/4 cup grated cheese
4 large basil leaves, chopped
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 lb favorite pasta, cooked (al dente), drained

1.  In large skillet on medium heat add oil.
2.  Add sausage and chicken, brown until done.  Remove from pan, cover
3.  To skillet add, onion, peppers, garlic and mushrooms.  Sautee until partially soft. Stir
4.  Add wine to skillet to deglaze.
5.  In large baking dish add sausage, chicken and contents from skillet.
6.  Add olives, tomatoes, grated cheese, basil, parsley, salt and pepper, to taste.  Stir
7.  Bake in 350 degree oven for 1 hour.
8.  Serve with favorite pasta.

Ricotta Spaghetti

This is just a recipe I threw together.  The measurements are not exact.

 

 



Ingredients:

1 lbs spaghetti, preparred
1 egg
1 lb ricotta cheese
salt and pepper, to taste
drizzle olive oil
1 garlic clove, chopped
4 Tbs onion, chopped
1 pint grape tomatoes (optional, sun dried tomatoes)
1 bag fresh spinach
2 Tbs fresh basil, diced
1/4 cup grated cheese.
 
1.  Heat large pot of water for pasta, cook pasta (Do not over cook)
2.  In small bowl add egg and ricotta cheese.  Season with salt and pepper (fresh basil and grated cheese, optional)
3.  In large skillet add about 3-4 Tbs olive oil and heat on medium.
4.  Add garlic, onion and tomatoes, stir.
5.  Add spinach and basil.  Cook down for few minutes 
6.  Drain pasta, IMPORTANT:  When draining pasta reserve some hot water in pan (about 1/2 cup)
      (The hot water will assure the egg fully cooking)
7.  Toss spaghetti with ricotta mixture IMMEDIATELY.   (Optional, add olive oil for extra flavor)
8.  Toss, spinach mixture with spaghetti, serve.
9.  Top with additioanl grated cheese.