Pasta

One Pot Chicken Pasta with Creamy Sun-Dried Tomato Sauce

February 5, 2017

One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight, getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken and spinach pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.

I’m going to come right out and say it: I’m not a big Valentine’s Day person. There. Judge me if you must. I do however, enjoy making a nice meal for the one I love. We always stay in for Valentine’s Day and I’ve done the big, fancy dinners that take hours to prepare and minutes to devour. While that’s lovely and all, I spend half the night in the kitchen. This one pot meal is super delicious and did I mention… ONE PAN to wash? Furthermore, I have better things to do on Valentine’s Day, like eat the entire box of candy.

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Langostino Mac & Cheese with Crispy Bacon and Chives

June 5, 2016

This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Langostino are the perfect compliment to this mac and cheese dish. The saltiness of the bacon and creaminess of the pasta plays perfectly against the buttery seafood.

This week, I am partnering with Florida Milk to talk a bit about what they do as a part of my post. I happen to be a fan of farmers. I grew up surrounded by family farms, so I have an appreciation for them. I am also acutely aware that without them, food would be scarce to say the least.

When I moved to Florida a few years ago, I, like most people, really only thought of beaches or theme parks and not much else. But, did you know there are more than 130 dairy farms here and most of those farms are primarily owned and operated by second and third-generation farming families. They are hardworking men and women who care for their cows and the land, and they are leaders in their communities. Meet some of Florida’s Dairy Farmers here!

I’m celebrating “Dairy Month” with one of my all-time favorite foods: Macaroni and Cheese. It has long been one of my comfort foods. Mac & cheese has been around for hundreds of years, so I’m sure it has been a comfort food for many. When I was a teenager, it was my favorite after school snack. You know the one – the box with the shockingly orange powdered cheese. I hadn’t yet learned how to make mac & cheese from scratch, so to my untrained palate it was gastronomic bliss! I have since learned the delights of real macaroni and cheese. Thankyouverymuch.

LANGOSTINO LOVE

While I still enjoy plain macaroni and cheese (probably more than I should), I wanted to “fancy it up” a bit and add in sweet langostino with a handful of crispy bacon. (Langostino look like tiny lobsters, but are actually more closely related to certain species of crab.) Normally, I use extra-sharp cheddar in my mac & cheese because I like the pronounced cheesiness. However, when paired with the delicate flavor of langostinos, the cheese should complement and not overpower them so I went with a mellow cheddar. Feel free to add in other cheeses. Play around with the recipe, swap out one for another, try different combinations… just make sure you keep the same quantity. Cooking should be fun and creative, recipes like this are a perfect place to start experimenting.

Mac & Cheese is perfection. Pasta mixed with a creamy cheese sauce, topped with a layer of (even more) cheese & breadcrumbs and baked. It’s so simple and satisfying.
Enough talk, let’s get cooking…

Langostino Mac & Cheese with Crispy Bacon and Chives

2016-05-26 13:45:48

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Ingredients

1 lb elbow macaroni, cooked according to package instructions
5 TB. unsalted butter
4 TB. AP flour
2 C. whole milk
1 C. Half & Half
1/2 tsp. dry mustard
1 1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 C. shredded Cheddar cheese + 1/2 cup for sprinkling on top
1 1/2 C. langostinos, cooked
1 C. cooked bacon, chopped
2 TB. chives, chopped
1/4 C. seasoned breadcrumbs
1 TB butter, melted

Instructions

Preheat oven to 375
In a small pot, combine milk and half & half. Heat until warm, cover and set aside.
In a medium pot, melt butter over low heat. Add flour and whisk to combine. Turn heat up to medium and whisk roux for 2 -3 minutes. Add milk mixture and whisk to combine. Using a rubber spatula, go around the edges of your pan to make sure all of the flour gets incorporated.
Continue whisking frequently until sauce has thickened, about 5 minutes.
Add dry mustard, salt, pepper and 2 cups cheddar. Stir continuously until smooth and uniform.
Spray or butter 9x13 baking dish, set aside. In a large bowl, combine: cooked macaroni, cheese sauce, bacon, langostinos and chives. Stir to combine.
Pour into glass baking dish. Stir together 1 TB melted butter, breadcumbs and remaining cheddar. Sprinkle over macaroni and bake for approximately 20 minutes, until bubbly and browned on top. Remove from oven and let it rest for 10 minutes before serving.

Notes

Langostinos are most often sold frozen, already cooked.

By Cheryl Bennett

Pook's Pantry https://www.pookspantry.com/

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Soba Noodles and Stir-Fried Vegetables

December 30, 2015

Soba noodles with stir-fried vegetables is a quick, easy and delicious healthy option for meatless Monday, or any day of the week. Soba noodles cook in a only a few minutes, the veggies get a quick sauté and dinner is done. From fridge to fork in less than 20 minutes – faster if you prep vegetable the night before.

It’s another New Year and once again, after the gluttony that was Thanksgiving and Christmas overindulgence, it’s time to rein it back in. One way that we have decided to do that around here is sticking to a “meatless Monday”.

While we were whooping it up in Vancouver a few months ago, we had a warm soba noodle appetizer at our favorite sushi restaurant. It was loaded with seafood and unbelievably delicious. I wanted to have something reminiscent of that salad, but suitable for a vegetarian dinner. The only restriction I gave myself (aside from the seafood) was that I had to use what I had in the kitchen. It wasn’t like there was a “rule” in play… I just didn’t feel like going to store. Out of sheer laziness, deliciousness was born!

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Think Globally, Act Locally

July 28, 2011

Being of Irish/Dutch heritage, “caponata” wasn’t exactly part of my vocabulary growing up. I was introduced to it about 6 years ago and since then it has been a work in progress to duplicate that recipe. It took a few tries, but I think I’ve pretty much nailed it. I’ve had my fair share of different caponatas since then, but none have really stood up to that first one.

Those of you that are familiar with it can sing it’s praises, but to those of you who aren’t… let me tell you what you’re missing.

Caponata is the epitome of Sicilian flavors. It is sweet, sour and a little salty. It has a depth of flavor that comes out even more after a day or two, and like most things: every Sicilian household has their own variation. It is basically a condiment. It is meant to be eaten along side a main course.

The main ingredient is eggplant, which is the signature vegetable of Sicily. It is earthy from the eggplant, salty from capers & olives, bitter from vinegar and gets texture from the pine nuts.

That pretty much sums it up, but believe me when I tell you there is nothing I can say that will do it justice.

You know that saying: She might not be the prettiest girl at the party, but she has a great personality. Well, THAT is caponata. It isn’t the most appealing thing in a bowl, but for me it was love at first bite… cartoon style: stars in my eyes, birds singing over my head, heart beating visibly out of my chest.

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Pasta

This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

LANGOSTINO LOVE

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