Kiddo made supper over the weekend. Whenever I print out recipes for him to follow, I don’t include photos. Most of the time, he doesn’t need pictures. Kiddo knows his way around the kitchen well enough not to require visual aids. This time around, it was a mistake. Not that the finished dish in any way suffered, but he would have been spared the need to be creative.
Continue reading “One-Pot Pasta with Fresh Tomatoes and Basil”
This spicy Pasta dish has been one of those recipes that has been on and off my menu planner for weeks now. Most of the ingredients are those that are always on hand. You would think it would have been a snap to make. Convenience made it just the opposite. Since I didn’t need to shop for anything, it was easy to push this meal out when life does what it does and things got in the way.
Continue reading “Conchiglie (Shell) Pasta Kissed with Sun-Dried Tomatoes and Red Wine”
I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .
Continue reading “Valentine’s Day Romance Surf and Turf Style”Cacio e Pepe is a pasta dish of Roman Cuisine. Cacio e Pepe means cheese and pepper in several central Italian dialects. Just as the name suggests, the main ingredients are pepper and Pecorino Romano cheese over an egg-noodle pasta. Cacio e Pepe is one of the most ancient dishes of the Roman Empire. For centuries, this simple dish was a stable among Roman shepherds. Dried pasta, aged cheese and black pepper are easy-to-carry ingredients that are hard to spoil in the fields. Today we have the convenience of butter to enhance the creaminess of the sauce.
Continue reading “Cacio e Pepe, a Dish as old as Rome Itself”
General Tso’s most famous dish is made with chicken. The name General Tso is said to honor the Qing dynasty statesman and military leader, Zou Zongtang, also known as Tos Tsung-t’ang. There is no actual record connecting him to a dish that was popular in Hunan, Zou’s home province. While the chicken variety of this dish has been associated with Tos Tsung-t’ang, there are other stories. Like most food folklore, we might never know. One thing is certain, this dish is equally amazing with shrimp as we all know there’s more to life than just Chinese Chicken.
Continue reading “General Tso’s Glazed Shrimp over Broccoli”We all love the convenience of store-bought prepared foods – those heat and serve wonders that make life a little easier. With a little fuss; a store-bought Mushroom Stuffed Ravioli Pasta can be transformed into a flavorful; rich dish that is as attractive as it is yummy. When served with a tossed salad and warm garlic bread or Buttery-Chive Crescent Rolls the family can gather around the dinner table with lightening speed.
I love one-skillet suppers, don’t you? The original recipe is one I picked up at delish.com. Their recipe was for the Mahi-Mahi only. Adding the asparagus to the same pan transformed this delicious fish dinner to a one-skillet wonder. Quick, easy and oh so satisfying. I love the combination of lemon zest and minced garlic all swirled together with a kiss of butter. Adding a wonderful smokey-nutty flavor to the plate are the pan-seared asparagus tips that are absolutely delicious. And then there is the real star of the dish – the Mahi-Mahi.
Continue reading “Lemon-Garlic Mahi-Mahi with Pan Seared Asparagus”
This wonderful recipe was inspired by my blogger-friend Jan over at Mommermon, who received her inspiration from no.2 pencil. Giving credit where credit is due; I have included links to both sites below.
For Valentine’s Day a few years back, I wanted something “romantic” for supper. At the same time, it had to be something simple that my guys could whip up with very little supervision. I had been ill, and cooking was just not in the cards. It’s times like this that I am grateful for processed foods that can easily come to the rescue. Start with something from a box in the freezer section of your supermarket, add a few fresh ingredients and there you have it – Super Easy Scampi. Yum! This “cheaters” Shrimp Scampi is colorful, unbelievably delicious and can be gracing the table in about 20 minutes.
A long time ago (way back in May 2014) I discovered what must be the best Pasta Company on the planet, Giovanni Rana. Every pasta I’ve sampled in their line blows my mind. Their phenomenal Maine Lobster Ravioli is what truly got me hooked. Hands down, the best commercially prepared Lobster Ravioli I’ve ever tasted. In my opinion Giovanni Rana and their approach to a wonderful line of products continues to ring true to their commitment to quality. Quality ingredients make all the difference in the world, be it cooking from scratch or using prepackaged foods. Giovanni Rana may cost more than other pastas, but then again you get what you pay for. One thing is certain, you need not sacrifice flavor for a quick, easy meal.
Good quality ingredients make all the difference in the world, be it cooking from scratch, or in this case, packaged foods. A few years back I discovered Giovanni Rana Pastas. You’ll find them in the refrigerated section of the grocery store. The price is a bit of a shock when you compare it to other prepackaged pastas – nearly twice the price. But when you consider the philosophy of the company, you’ll understand why.
First let’s talk about Kraft Mac and Cheese for a moment. You know the stuff I’m talking about – comes in a box with a package of powdered cheese. In 1916, Kraft was awarded a patent on their powdered cheese. While the company did not create powdered cheese, it did come up with a new way of processing the powdery substance. By 1937 Kraft had perfected its Mac and Cheese Dinner. The timing was perfect. World War II was looming just over the horizon, and the impact of a world war would create a demand for Kraft Mac and Cheese.
A few years back, we took a vacation that was jammed packed with adventure. Lots of hiking, dune buggy riding and an exciting boat trip up the Rough River. We took a seven-hour white-water jet boat excursion. Wow! As our boat headed up the mouth of the Rough out of Gold Beach (104 miles round trip, with over 40 miles total of white water thrills) we waived a friendly “hello” to the fishermen. While it was late in the year for the summer run of salmon, these fishermen were all hopeful. Upon our return, a few lucky anglers were eager to hold up their catch. Some mighty beautiful Salmon were held up with pride to the hoops and hollers from our fellow passengers.
I remember as a school girl taking a field trip to a fish hatchery along the American River. The experience stuck in my mind. I remember running along the banks of the river with my classmates, laughing and having a great time.
Let’s start with this is not the post I intended to write. What I really wanted to write was a post about were Crawdads (aka crawfish). The truth of the matter is, I’ve never cooked crawdads. I’ve never even eaten crawdads despite the fact that there is a large festival in the delta every year on Father’s Day weekend. I’ve taken my guys there, wandered about looking at all the buckets of crawdads, but even with someone else doing the cooking, could not bring myself to eat something that requires you to suck out its head. So why the obsession with crawdads?
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