You can make this up for dinner when you only have 30 minutes. It is easy to make and , yes, it is delicious.
- 1 small onion, grated
- 1 garlic clove, peeled and minced
- pinch of salt and pepper
- 4-5 slices of bacon, cut into small pieces
- 1 tbsp. flour
- 1 1/2 cups whole milk
- 1/2 cup half and half cream
- 2 pgs. cheese tortellini
- 1/2 – 3/4 cup grated Asiago cheese
In a fry pan, cook the bacon until crisp. Transfer to paper towelling to drain. In the same fry pan, add the onion and garlic and cook until the soft (just a few minutes). Now add the flour and cook stirring constantly for 30 seconds.
Whisk in the milk and cream slowly and add the tortellini and slowly bring to a boil. Reduce the heat and simmer, stirring often, until thickened. Remove from the heat, add the bacon and half of the cheese.
Pour into a 2 quart casserole and sprinkle the remaining cheese on top. Place under the broiler for about 4-5 minutes until golden brown.
Salad and warm rolls and you have a meal fit for royalty – your family.
Spicy Salt Pork Cappellini
Okay, so tonight is pasta night at your house. What are you going to do? Why not try this one? It is yummy, a little spicy or you can make it with even more heat. Your choice.
- 2 tbsp. good oil
- 1/2 cup finely diced salt pork, rind removed,
- 2 garlic cloves, grated
- 1/2 – 1 tsp. red pepper flakes
- 3 tbsp. butter (not margarine)
- 1 tbsp. chopped fresh parsley
- ground pepper to taste
- 8 ounces Cappellini
In a medium skillet, heat the olive oil and add the salt pork. Saute until browned and crispy. Remove with a slotted spoon and set aside. In the same pan, sauté the garlic until it becomes soft.
Increase the heat to medium and add the red pepper flakes, butter, parsley and pepper. Stir only until the butter has melted. Set aside. ** you could add hot sauce now if you want it even hotter.
In a large pot, cook the Cappellini until al dente. Drain and toss the salt pork and butter mixture, making sure it is well tossed. Serve immediately with a salad
Tortellini With Bacon and Fresh Corn Alfredo
This is a recipe that has all the ‘comfort foods’ like bacon, fresh corn,tortellini…yum!
- 1 1/2 lbs. tortellini
- 5 slices bacon
- 2 garlic cloves, grated
- 1/4 cup plus parsley (need some for garnish), chopped
- 1 1/4 cups heavy cream
- 1 cup fresh corn off the cob
- pinch salt
- 2/3 cup grated Asiago cheese, divided
Cook the pasta according to instructions, drain well and set aside. Be sure to reserve 1/2-1/3 cup of the cooking liquid.
Cook the bacon until crispy, drain on paper towelling and set aside. Discard all but 2 tbsp. of the bacon fat. Add the garlic and parsley now and cook for 1 minute.
Add the cream, corn, cooking liquid and salt and bring almost to the boil. Reduce and simmer until all has thickened, about 5 minutes.
Stir in the pasta and 1/3 cup of the grated cheese and toss until hot. This should take a couple of minutes. Just make sure all got tossed. Remove from the heat and crumble the bacon and add the remaining cup of cheese and top with some chopped parsley.
Serve in a pretty pasta bowl and have garlic toast at the ready. Perhaps a tossed green salad. There you go, dinner on the fly and oh so good.
Oil and Garlic Spaghetti With Mushrooms And Asparagus
Last night we were trying to think of something for dinner and decided on pasta. Don, in his culinary wisdom, decided to put this together. Trust me, you will want it more than once. If there had been any leftovers, I would have had it for breakfast this morning.
- generous pinches of salt for the pot of water
- 1 lb. spaghetti
- 2 garlic cloves, minced
- 1/2 cup olive oil
- pinch of red pepper flakes
- 1 tbsp. Flat leaf parsley
- Freshly grated Asiago cheese
- 5-6 white mushrooms, brushed and sliced thin
- 8 stalks of asparagus, cleaned, end removed and cut in 3 inch pieces
Boil the pasta according to package directions only to al dente.
While that is cooking, combine the garlic, red pepper flakes, olive oil in a large skillet and cook until the garlic softens and turns a golden colour (about 7-8 minutes). Now place the mushrooms in the skillet and cook until starting to turn golden brown. Remove from skillet and place in a bowl. In the same skillet, add a touch of oil and cook the asparagus until turning a golden brown but not over cooked.
Drain the pasta and into the skillet, mix the spaghetti, mushrooms and asparagus together. Divide equally into bowls and sprinkle grated Asiago cheese over.
You will roll your eyes and exclaim ‘damn we did this’. It is sooooooo delicious. Drat it… we forgot to take pictures. Next time. Sorry, but it smelled so good and I was hungary.
One Wild And Wacky Lasagna
This is notice for you to plan the meals around the holiday season and, if you have guests staying over, this will blow their minds.
One word of caution – read it through first. It looks daunting but it isn’t. It is relatively easy. Like I said – read it through and then loudly proclaim ‘ damn I can do this’.
Red Sauce
- 3 tbsp. olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 – 28 oz. crushed tomatoes
- 1 6 oz. can tomato paste
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped parsley
- pinch each of salt and pepper
Saute the onion and garlic in the oil and add the tomatoes, paste and herbs, salt and pepper, simmering for about 12-15 minutes. Set aside.
Cream Sauce
- 5 tbsp. butter
- 2 shallots, minced
- 5 tbsp. flour
- 2 3/4 cups half and half cream
- 1/2 cup dry vermouth
- dash of red pepper sauce
Cook the shallots in butter over a low heat. Add the flour and keep stirring as you add the cream and vermouth.
Mix until thickened. Season with the red pepper sauce and remove from heat. Set aside.
Vegetable Layering
- 3 tbsp. olive oil
- 1 lb. zucchini, diced
- 1 small onion, chopped
- 2 minced garlic cloves
- 2 green bell peppers, seeds removed, diced
- 2 tbsp. chopped parsley
- salt and pepper to taste
Saute the zucchini, onion, garlic and pepper in the olive oil until softened. Add the parsley and CAREFULLY salt and pepper to taste. Set aside.
Cheese and Spinach Layer
- 2 pkgs. frozen chopped spinach
- 1 1/2 lbs. ricotta cheese
- 1 beaten egg
- 3 tbsp. Pernod liqueur
- 1/2 tsp. ground nutmeg
Cook the spinach according to directions and drain well. Mix this now with the cheese, egg, Pernod and nutmeg. Set aside.
- 15 cooked and drained lasagna noodles
- 1 lb. medium shrimp, peeled and deveined
- 1 lb. small scallops
- 1/4 – 1/2 cup grated Asiago cheese
Preheat oven to 350 degrees. Using a 13 x 9 inch baking dish, spread most of the red sauce over the bottom of the dish. Lay out 3 lasagna noodles.
Add the vegetable layer, and top with 3 noodles. Spread the cream sauce over the noodles and lay out the shrimp and scallops over the top. Add 3 more noodles. Then the spinach and cheese mixture. Add 3-4 remaining noodles and pour the remaining sauce over the top. Sprinkle with the Asiago cheese and bake for 45 minutes.
Serve with a beautiful cold salad and a glass of well chilled wine.
- there will be a few noodles over but that is in case you tear one or two and replacements are needed1-2
Fantastic Spaghetti in Camembert
Not very often do I ever pull off a recipe to try BUT this one, on facebook recently, really caught my eye and taste buds. I should have been born Italian for my love of anything made with pasta and here we go.
When I forwarded this to Don with the words ‘yum. yum. yum’ he wanted to try it as well. Last night we did and here it is again. It is SO rich but Oh So awesome!
For two:
- 2 wheels of Camembert cheese
- white wine
- 2 garlic cloves, grated
- 4 slices of bacon
- 1 tbsp. caramelized onion (for Don)
- Spaghetti for two
We used two wheels as they were small and also that Don was putting the onion in his.
You cut a circle off the top of the cheese wheel, leaving a 1/4 inch edge. Dice the bacon and cook until really crisp and drain well.
Pour enough wine in to make it level (probably 2 tbsp.) Place 1 slice approximately of bacon lard ons on top of each wheel, reserving the balance. Cook off the grated garlic and, for Don, the onion as well.
Replace the top of the cheese wheel and place in a 375 degree oven for about 20 minutes.
While the cheese is in the oven, cook your spaghetti and drain well. Remove the cheese from the oven, and carefully peel back the top. Sprinkle the remaining 1 slice of chopped crisp bacon on each wheel. Now, with tongs, pick a small amount of the spaghetti and gently roll in into the wheel, turning over and over to coat well. Place on a plate and continue this step until your plate is full (to what you would normally eat).
Pour a glass of the white wine (if you wish) and you will drool, groan and almost lick your plate clean.
Mac ‘N Cheese For The Younger Set
Sometimes children are quite ‘fussy’ about what they eat. This is a “I love this” meal kids say each and every time they consume it.
Try it and you will see. The one major difference is a much lighter recipe for wee tummies and by using different shaped macaroni, adding some chili to the recipe is a win-win day for you.
- 1 1/2 lb. extra lean hamburger
- 1 tbsp. olive oil
- 1 small onion, peeled and chopped
- 2 ribs celery, strings removed and discarded, ribs chopped
- 2 carrot, peeled, chopped
- 1 clove garlic, peeled, minced
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried thyme
- pinch of pepper
- 1 28z. can of crushed tomatoes
- 1 28 oz. can diced tomatoes
- 1 19 oz. can red kidney beans, drained and rinsed
- 3 tbsp. brown sugar
- 2 tbsp. Worchestershire sauce
- 4 cups assorted shaped pasta
- Sour Cream, grated cheese if they like it
In a large saucepan brown the beef, breaking up with a wooden spoon. Remove the liquid with a baster. Saute the onions then add the celery, carrots, garlic, cumin, thyme and pepper, cooking until the carrots become softer (about 7-9 minutes).
Now stir in all the tomatoes, kidney beans, sugar, Worchestershire sauce and beef. Cover and cook for about 20 minutes until the celery becomes tender.
Cook the pasta according to the directions. Drain well and add to the chili mix. Stir until combined.
Serve it with some grated cheese on top and if they like sour cream, add a dollop.
Pasta Bake -So Flavourful
I love pasta – any kind, and of course with bacon and butternut squash – how can you lose?
- 1 butternut squash (2 lb.) peeled, cut in 1 inch cubes
- 1/4 tsp. crushed red peppers
- 5-6 slices of bacon, cooked crisp and chopped
- 2 tbsp. olive oil
- 4 cups elbow pasta
- 1 tub three cheese cooking crème
- 1/4 cup whipping cream
- 2 cups of shredded four Italiano cheese, divided
Heat oven to 400 degrees.
Spray a 13 x 9 inch baking dish with a non-stick product like Pam. Combine the squash, crushed red peppers, and olive oil. Pour into baking dish and bake for 35-40 minutes until the squash is tender. While this is cooking, cook the pasta as directed, omitting any salt.
Drain the pasta, reserve 1/3 cup of the water. Add to the squash mixture with the cooking crème, cooking water, whipping cream, bacon and 1 cup of the shredded cheese. Mix lightly .
Level it out in the pan and sprinkle the remaining cheese on top.
Bake for 2-25 minutes until heated through completely.
Serve with a crisp green salad, warm dinner rolls and, of course, a nice cold beverage.
Easy Friday Night Lasagna
This only takes about an hour to make, so put it together then pour a glass of the grape and get ready to enjoy a wonderful dish on a Friday night.
- 2 tsp. olive oil
- 1 small onion, peeled and finely chopped
- 3 chorizo sausages, casings removed
- 3 cups mushrooms, sliced
- 2 garlic cloves, minced
- 3-4 drops of hot sauce
- 1 -796 ml can of plum tomatoes, chopped
- 1 egg, beaten
- 1 lb. container smooth ricotta
- 1 1/2 cups Asiago cheese, grated
- 6 fresh lasagna noodles
- 1 cup shredded mozzarella cheese
Heat oil in a deep 10 inch fry pan that is oven safe. Add the onion and cook until transparent (3 minutes). Add the sausages and cook until browned. Now the mushrooms, garlic and hot sauce and cook until the mushrooms are soft.
Stir in tomatoes and reduce the heat to medium. Gently simmer until the sauce thickens (12-16 minutes). Transfer to a large bowl.
Stir the beaten egg, ricotta and 1/2 half of the Asiago cheese in a bowl.
Spread 1 heaping cup of the meat mixture on the bottom of the fry pan (one you have been using). Cover with 2 lasagna noodles, making sure to cut to fit. Layer with 1 heaping cup of the meat mixture and half the ricotta mixture. Repeat layers, ending with the meat mixture.
Bring this to a boil and reduce heat to medium. Cover and simmer for 15 minutes. Sprinkle with remaining cheeses.
Broil in centre of oven until cheeses are melted and browned. 2-3 minutes. Serve with garlic toast, wine/beer and you are set.
Yummy Risotto With Spring Asparagus and Mushrooms
Anyone who has followed this site will know that I LOVE risotto. I have several recipes on site and this is, yet, another one.
- 1/2 lb. mushroom mix (crimini, white button, shitake)
- 2 tbsp. olive oil, divided
- 3 tbsp. butter, divided
- 6 cups chicken stock
- 1 cup dry, white wine
- 1 shallot, finely chopped
- 1/2 cup finely chopped yellow onion
- 1 small red bell pepper, cored, seeded and diced
- 2 cups Arborio rice
- 1/2 lb. thin stalk asparagus, trimmed and cut in I inch pieces. Blanch until tender
- 1/2 cup Asiago cheese
- 1 tsp. freshly grated lemon zest
- Salt and pepper to taste
Clean the mushrooms with a damp paper towel and remove the stems. Heat a fry pan on medium high heat. Add 1 tbsp. each of olive oil and butter. When hot, add the mushrooms and saute until soft. Set aside including with any liquid that has accumulated.
In a saucepan add stock and wine and heat to a simmer. Heat a large saucepan over medium heat and add the remaining olive oil and butter. Add the shallots, onion and red pepper and gently saute until the onion has become translucent, about 5 minutes.
Add the rice and stir fry for 3 minutes. Reduce heat to low. Add enough hot stock to just cover the top of the rice. Stir constantly until the liquid is almost completely absorbed and add about 1/2 cup more liquid, again stirring constantly. Repeat these steps until all the liquid has been absorbed. This will take EXACTLY 22 minutes.
Add the asparagus and mushrooms including any of the juices. and heat through. Remove from the heat and add the Asiago cheese. Season with salt and pepper and serve immediately in warm serving dishes.
This pairs beautifully with either red or white wine. I guess it just depends on your taste or what you are serving with it.
Spicy Spaghetti alla Carbonara
This is one of my most favourite pasta treats. You can just change out the hot pancetta for bacon if spicy is not your thing.
- 1 tbsp. butter
- 3 oz. diced spicy pancetta or 3 slices of bacon cut into thin strips
- 1/3 cup white wine
- 12 oz. spaghetti
- 1 cup coffee cream (18%)
- 2 large eggs
- 1 cup finely grated Asiago cheese
- 1 tsp. cornstarch
- pinch of salt and pepper
- 1/4 cup chopped fresh parsley
- Asiago cheese, grated for garnish
Bring a large pot of salted water to the boil. Heat butter in a wide saucepan over a medium heat. Add the meat, cooking for about 7 minutes (until crisp). Drain all but 1 tbsp. of fat from the pan.
Add the wine and stir until the wine has nearly evaporated. Turn heat to low.
Cook the pasta according to pkg. instructions. In a bowl, whisk together the cream, eggs, cheese, cornstarch, salt and pepper. Drain the pasta and add to the pancetta. Increase heat to medium and add the cream mixture, stirring for about 3 minutes until thickened and all the pasta is coated. Stir in the parsley and sprinkle the Asiago cheese over the top.
Add a crisp, chilled salad and a glass of white wine. YUM! YUM!
Cannelloni alla Fiorentina
Forever ago I told my husband I must have been Italian in my previous life. Love of pasta (almost everything) and this, the one I am giving you today, is one that Don put together yesterday.
It is beyond fabulous. Truly it is.
- 1 container (454 g) ricotta cheese (regular)
- 1 – 10 oz. fresh spinach (sweated in fry pan until becomes limp)
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups grated mozzarella cheese for topping
- 24 oven ready Cannelloni (you use only 15 of them)
- 1 jar original Prego sauce
- 1 tsp. fennel seeds
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- salt and pepper to taste
- 1 disposable decorating bag (or regular pastry bag)
In a bowl, combine ricotta cheese, sweated spinach, egg, 1/4 cup parmesan, mixing well. Set aside.
Fill the decorating bag with the cheese mixture and cut off the tip. **This makes filling the cannelloni a breeze.
Mix together the Prego sauce, fennel seeds, oregano and basil together and cook in a saucepan for 20 minutes to marry the flavours of the herbs in the sauce and now spread 1/2 cup of the Prego sauce over the bottom of a 13 x 9 inch baking dish. Arrange the cannelloni neatly in a single layer, and cover all with the sauce. Spread out the grated mozzarella over the entire surface of the dish.
Bake for 50-55 minutes. During the baking time the pasta will soften and expand. The top will be a wonderful golden brown, bubbly and wonderful.
Serve this with a chilled salad, garlic toast and, of course, and glass of a beautiful red wine.
