Pasta ai Quattro Formaggi I included this recipe in the Black Heels book because it’s one of the first (disastrous) things I cooked for Marlboro Man when we were dating. It was my favorite pasta dish from my favorite restaurant in all of Los Angeles: Intermezzo in West Hollywood. Intermezzo was where my friends and I would go when we felt as though we’d earned a nice dinner out after studying for a whole hour or so…and it’s where we’d have our parents take us to dinner when they’d come visit us at school. Intermezzo was a dreamy, wonderful place with an outdoor covered patio peppered with trees and tiny white lights. But it was the pasta—not the atmosphere—that I’ll remember the rest of my life. I dream about the pasta at Intermezzo regularly. The dish I ordered with the most frequency was angel hair with four cheeses. Make this for your sweetie on Valentine’s Day. It will light up your life. First, grate up four cheeses. Get it? But any ol’ cheese will do. Except perhaps Cheez Whiz. Promise me you’ll use the cream.
Le Creuset - Product Information: Heritage Collection - Bean Pot Stoneware All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece. Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C. The enameled surface is easy to clean and scratch-resistant. Cleaning and care DO NOT use any Stoneware piece on the stovetop or any other direct heat source. OVEN: Maximum oven-safe temperature is 500°F / 260°C. BROILER: When using under a broiler allow a gap of no less than 2 ½ inches between the rim of the dish and the heat source. MICROWAVE: Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. FREEZER-TO-OVEN USE: Do not place a frozen dish of food in a preheated oven. CLEANING: Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly.
Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Cheesecake Stuffed Strawberries | Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Pasta with Sausage and Broccoli Pesto This recipe was inspired by a meal Cliff ordered in Sorrento. I think everybody should go to Italy just for the food alone. There is nothing that compares to it and every single meal inspired us enough to try and recreate it at home. When he ordered the pasta with broccoli I was imagining something more along the lines of the Linguine with Broccoli that we make all the time. Whenever we cook sausage we choose hot Italian sausage because that’s what we prefer. Here's what you'll need Start by cooking the broccoli, when it's just softened drain and transfer to a food processor Soften the garlic and onion in 2 tablespoons of olive oil, then start browning the meat Pulse together, broccoli, garlic, walnuts, parmesan cheese and mascarpone cheese Slowly drizzle in the olive oil until you've reached the right consistency. Add the cooked pasta in with the cooked sausage Stir in the broccoli pesto then thin out with some pasta water It's a fun new way to try pesto! Source: a Live Love Pasta original
How to Make Your Own Energy Bars | Fezzari.com Being a frugal road biker is tricky. At times, it’s near impossible. So when I started training for LOTOJA last spring I instinctively shielded my wallet when the realization struck me of how much I would be eating, let alone pedaling, on my long training rides. Armed with the sum of human wisdom (Google) and a tough set of intestines, my homemade energy bars recipe experiment ended with this tasty number. Energy Bars Ingredients List 1 1/4 cups store brand Crisp Rice (Rice Krispies) 1 cup uncooked quick oats 2 tablespoons flaxseed meal 1/4 cup chopped raisins 1/2 teaspoon cinnamon 1/3 cup maple syrup 1/2 cup peanut butter 1 teaspoon vanilla Step One Stick your oats, flaxseed meal, raisins, cinnamon, and Rice Krispies in a semi-large mixing bowl. Step TwoOn the stove, warm up the peanut butter and syrup. Step Three Pour your peanut butter goop into the bowl with the rest of the ingredients. Step Four Spray a small cooking sheet with PAM or whatever non-stick cooking spray you fancy.
Spotted Blog | 15 Dumplings to Try Before You Die I've driven up and down Geary Street in San Francisco hundreds of times, but it wasn't until last weekend that Seth and I took the time to experience it on foot. After all, as many foodspotters know, there's no better way to get to know a neighborhood than by spotting your way through it. While there were many foods I'd never seen before, what really caught my eye as a so-called "Dumpling Expert" was how many kinds of dumpings I never even knew existed! 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. So there you have it: Foodspotting's 15 Dumplings to Try Before You Die. (While I love dumplings, this post could not have happened without the wealth of dumpling information found on Wikipedia.)
Caramel Apple Pie Cupcakes & The Craving Chronicles It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. Ingredients Directions Like this:
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. Also, last week I hosted a giveaway of my friend Amanda Steinhoff's pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is..... Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk 1/3 Cup Chicken Broth 1/4 Cup Olive Oil 1 Tablespoon Goat Cheese 1 Tablespoon Flour 1 Tablespoon Grated Parmesan, Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's) 2 Teaspoons Fresh Rosemary, chopped 1/2 Teaspoon Grated Lemon Rind 1/2 Teaspoon Salt Water (for preparing the orecchiette) Lower the heat.
Guide - Chestnuts Chestnuts CHESTNUTS — From the COOKS.COM Culinary Archive. Introduction The chestnut ( Castanea spp., Fagaceae ) is said to have originally come from Lydia, an ancient kingdom in Asia Minor. Chestnuts are enclosed in a prickly case, most of which hold three seperate small, smooth nuts. The tree called horse-chestnut is altogether different and its fruit is not suitable to eat. Table of Contents Remove shells from one pint chestnuts, put in a baking-dish, cover with Chicken Stock highly seasoned with salt and cayenne, and bake until soft, keeping covered until nearly done. Remove the shells and cook in boiling water for ten minutes. Wash the chestnuts, make a slit in the side of each one; boil 10 minutes in water enough to cover them; then drain and bake in a dripping pan for 10 minutes in a hot oven. Remove shells from one pint chestnuts, put in a baking dish, cover with Chicken Stock highly seasoned with salt and cayenne, and bake until soft, keeping covered until nearly done. top of page