Rigatoni Bolognese with Spinach and Sweet Peas

RIGATONI BOLOGNESE

If you're on a diet, this recipe is not for you! lol. This dish is packed with rich heavy cream, tomatoe sauce and other deliciousness. If you want to learn how to make this, then you should keep reading.

WHAT YOU'LL NEED:

1/2 lb of sweet italian sausage (no casings)
1/2 lb of lean ground beef
1 box Rigatoni
1 bag of frozen peas (thawed)
2 cups of raw spinach
1 cup of parmesan cheese (or more if you like)
1/2 white onion (minced fine)
6 cloves of garlic (minced fine)
2 stalks of celery (minced fine)
3 carrots (chopped small)
2 tblspns Extra Virgin Olive Oil
1 64oz can of crushed tomatoes
1 small can of tomato paste
1 1/2 cup of heavy cream
2 tspns of sugar
1 tblspn oregano
1 tblspn parsley
1 tblspn thyme
1 tblspn basil
1 teaspn red pepper flake
1/2 teaspn nutmeg
salt and pepper to taste

DIRECTIONS:

Prepare pasta as stated on the box (al dente). Set to the side and reserve a few tblspns of starchy water

1. In a large sauce pan, heat up olive oil, once hot (and oil is swirling) add onion, garlic, carrot, and celery. Saute 5-7 minutes or until vegetables are translucent and tender. (high heat)

2. Add meat to the mixture (the pork and beef). Cook until no pink is visible. Drain the excess oil.

3. Add the heavy cream and turn heat down to medium. Add in nutmeg and simmer for 1 hour or until cream thickens and mostly disappears.
COOK'S NOTE: This step is optional- I wanted my sauce a little thicker, so before I added the heavy cream, I added 2 tspns of flour to the meat mixture, stirred it in until it disappeared and then added the heavy cream. 

4. Next add in the tomato paste, mix well. Add in the crushed tomatoes, stir well. Add in the rest of the seasonings. Simmer on low for 45-50 minutes. Stirring occasionally.

5.  Add in peas and simmer for 5 minutes or until peas are warmed in sauce.

6. Cut off heat, stir in pasta and reserved water. While dish is still hot, mix in spinach and keep stirring until spinach is completely wilted.

7. Serve hot and top with parmesan cheese as last step.

There you have it ladies and gents! My version of Rigatoni Bolognese. It's super delicious and worth the time. 

Until Next Post,

Happy Cooking

Chocolate Pecan Bundt Cake

CHOCOLATE PECAN BUNDT CAKE W/ CHOCOLATE ALMOND GLAZE

 I made this yummy cake yesterday for Memorial Day Family Time. It was a hit. Not overly sweet. Just the right amount of chocolate and the pecans give it a little something extra.

What You'll Need:

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

 

FOR THE GLAZE

3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

1/4 teaspoon Almond extract

Directions

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan ( I use Pam for Baking). Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl (set aside).
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Lower the speed to the lowest notch and add flour mixture, alternating with milk mixture, ending with flour. Fold in pecans with spatula. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack.
3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and mix until smooth. Add almond extract. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Seafood Mac N Cheese

SEAFOOD MAC N' CHEESE

This decadent dish combines all my favorite things! Pasta, seafood and cheese. Super yummy, super delish. Everyone will be singing your praises

WHAT YOU'LL NEED:

• Salt and ground pepper
• 1 pound elbow macaroni
•  4 tablespoons butter
• 1/2 medium onion, finely chopped
•  3 garlic cloves, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1/8 teaspoon ground nutmeg
• 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
• 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, Gruyere, and Gouda
• 1/2 block of velveeta cheese 
• Additional spices (garlic powder, thyme, paprika) to taste

DIRECTIONS:

Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium in a large saucepan. Add onion and garlic to pan; cook until softened and almost translucent, 5 to 8 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Add additional spices to taste. Fold in Cheese (reserving half a cup for topping) until all is melted and sauce is thick and creamy.

Remove pan from heat. Fold in seafood and macaroni; transfer to a shallow 4-quart baking dish. Sprinkle the remaining amount of cheese over top. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

This can be served as a side or a main dish. But it is very rich so it's best served alone!

Carbonara

CARBONARA

WHAT YOU'LL NEED:

1/3 pound pancetta , small dice 

5 to 6 cloves garlic, chopped fine

1/2 cup dry white wine 

3 large egg yolks

Salt and pepper (to taste)

1 pound pasta such as linguine or spaghetti 

Grated Pecorino Romano and Parmigiano-Reggiano  

1/2 cup flat-leaf parsley, finely chopped

3 tblspns of EVOO

DIRECTIONS:

Bring a large pot of water to boil for pasta.

 

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

 

Add pasta to salted boiling water and cook to al dente.  

 

Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them.  Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.  Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.

COOK'S NOTE: I also add a pinch of red pepper flakes for a bite of heat.

Red Velvet Waffles w/Cream Cheese Glaze

Red Velvet Waffles with Cream Cheese Glaze

What You'll Need:

• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 eggs
• 1¾ cup buttermilk
• ⅓ cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• ½ teaspoon white distilled vinegar
• Red food coloring (liquid or gel)
• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup – 1 cup whole milk

Directions:

1. Whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
2. Grease waffle iron and begin preheating.
3. In a medium bowl, beat together the eggs, buttermilk, butter, vanilla, and vinegar on low speed until well-combined. Add red food coloring (you want to add enough to achieve a red a couple shades darker than you actually want – the color will get lighter when you add the dry ingredients).
4. Pour wet mixture into dry mixture until combined. You can also add additional food coloring at this point if you desire, just mix gently.
5. Cook waffles according to your iron and size. Generally, waffles are done when they stop steaming. Makes approximately 10-12 regular size waffles.
6. For the glaze: Beat the cream cheese and butter until fluffy, a few minutes. Gradually add the powdered sugar, alternating with the milk and vanilla. Start with ½ cup milk and add more to achieve desired consistency.

Shrimp and Grits

SHRIMP & CHEESE GRITS

This is a super simple dish. I made this on Friday, I was definitely craving it. This is my take on a Carolina classic.

HERE'S WHAT YOU'LL NEED:

1 pound of Shrimp (cleaned and de-veined)

1 teaspoon of cornstarch

1/2 teaspoon of vinegar (white)

1/4 cup of chopped parsley

1/4 cup of chopped scallions

The juice of two lemons

6 strips of bacon (chopped small)

1 teaspoon of sugar

6 cloves of garlic (chopped very fine)

Salt And Pepper to Taste

GRITS 

1 cup of grits

2 cups of water

4 oz butter

2 cups of whole milk

Half a bar of Velveeta

Salt and Pepper to taste

DIRECTIONS:

To cook grits, follow the directions on packaging (replacing 2 cups of water with milk). Add butter to the liquid before adding grits. Once grits are almost done, add cheese, salt and pepper.

SHRIMP

In a medium sized skillet, Cook bacon until crispy. Remove bacon and keep reserved bacon fat. Add garlic and saute'.  Mix cornstarch in water to make a slurry. Pour slurry into reserved bacon fat. Simmer until slightly thickened. Return bacon to skillet, add in lemon juice, vinegar, sugar, and salt and pepper. Add in shrimp. Cook until pink. Lastly add in parsley and scallions. Cook on medium hear for 10 minutes.

SUPER SIMPLE!

I hope you guys like my take on this southern staple. Let me know what you think. You can add other spices and omit some, but this is just the perfect mixture for me,

Ham and Veggie Fried Rice

Ham & Veggie Fried Rice

Happy Wednesday Foodies!!

I hope this week has been kind thus far. 

On Fridays, I like simple quick meals but I want them to be GOOD! This is the time that me and hubby really have time to catch up on our weekly shows together. I like to have a delicious meal to accompany that quality time.

He actually made the suggestion to make this all inclusive meal (veggies, carbs, meat). I have made it before but he ALSO made the suggestion to add broccoli, which I was adverse to in the beginning but glad I ended up taking his suggestion. 

What You'll Need:

1 ham steak (diced in cubes)
3 carrots (diced in small cubes)
3 celery stalks (diced finely)
1 cup of scallion (chopped finely)
2 cups of cooked white rice
2 tblspns EVOO
1 head of broccoli (chopped into small florets)
6 cloves garlic (chopped fine)



FOR SAUCE 
1/2 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 tspn dry mustard
1 tspn ginger
2 tbspns honey
1 tblspn of brown sugar
pinch of red pepper flake 
salt and pepper to taste

Directions:

First, mix all the sauce ingredients in a small bowl and set aside.

In a large wok or skillet, heat up oil until sizzling (over high heat). Add garlic and cook until browned (do not burn) Add carrots and celery. Cook until vegetables are tender. Add in ham chunks and cook until ham is browned. Strain any excess liquid. Next, add broccoli and cook for 5 minutes or until broccoli turns a bright green (make sure there is still some crunch to the broccoli). Add the cooked rice to your wok and stir until everything is well incorporated (switch your heat to medium).
Pour sauce (that we put to the side earlier) over the entire mixture and mix well.

Side Note: Sauce should only coat the rice mixture. There should not be an excess of liquid in this dish

Lastly, throw in scallions, season with additional salt and pepper (to your liking) and cook on medium for an extra 10 minutes. Place a lid over and let it sit and steam (on a cooled burner) for 10 minutes.

Serve Hot

This recipe is so simple, you can make it anytime. You can also add whatever vegetables and meat you like. It's good with almost anything in it.

I hope you find this recipe usual. If you should try it, leave me a comment below.

Until Next Post,

Much Love and Best Dishes.