Monkey Bread. Monkey Bread. What a fun thing to say. Monkey Bread.
Under normal circumstances I wouldn’t even dream of making Lasagna in the summer. I try to avoid anything that is baked in the oven, even for a short time. I try to avoid dishes that are heavy when it’s hot. Summer is a time for light meals, and lots of cooking outdoors.
Continue reading “A Midsummer Night’s Delight – Lasagna with a Meaty Sauce and Mini Garlic Monkey Bread”This is another of those wonderful One-Pot Wonders. I love them, if for no other reason than because everything cooks up in a single pot. (Making this equally popular with my KP crew – Hubby and Kiddo). Always one to give credit where credit is due, we can thank Donna at Apron Strings for this beautiful one-pot creation. Don’t you simply adore any meal that can be cooked up in just one pot? Continue reading “Linguine with Basil Tomato”
Panchetta is Italian Bacon, of sorts. Both American Bacon and Italian Pancetta are pork, usually from the pork belly section. Typically both have been cured (while some bacon is sold uncured). Bacon is cured in salt, either in a brine or packed in salt. It is then aged by drying the meat, be it dried in cold air for weeks or even months, or smoked (my favorite kind of bacon). Pancetta can also be cured in simple salt, but seasonings and other aromatics are often added to the curing process to infuse Pancetta with its distinctly Italian flavors. While this recipe can be made using Bacon, depending upon the type of bacon, the flavor will vary.
Continue reading “Spaghetti Bolognese with Chicken and Pancetta”
For those of you not familiar with Carbonara, this is a pasta dish that hails from Rome, Italy. It is traditionally made using eggs, Italian Cheeses (Romano or Parmesan or other fine Italian cheese) and Pancetta (Italian Bacon) that is tossed in a Spaghetti Pasta. The more modern renditions use Fettuccine, my preferred pasta. If you were to order this dish in Italy, cream and garlic would not be a part of the recipe, but outside Italy these ingredients have been incorporated to create a creamy, flavorful “sauce”. As a lover of all things containing creams and garlic, my Carbonara includes these non-traditional ingredients. Some people have even taken to adding peas or broccoli to their Carbonara. Personally, I don’t if for no other reason that I want to stay as close to the traditional dish of Rome while still satisfying my desire for cream and garlic. But hey, that’s just me.
Continue reading “Fettuccine Carbonara – An American Interpretation”
Wow! This dish is awesome!!! A few years back, Shrimp Arrabbiata had been on the menu for a few months as a Friday Night dinner selection, but I kept putting it off. Every week, I’d put it on my meal planner for Friday only to take it off again BEFORE investing in fresh, plumb shrimp. That’s pretty much the way it had been. Time wasn’t the issue. This sumptuous dish cooks up quickly – as shrimp usually does. So why all the procrastinating?
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