Day 4 of 5 Days of Pasta and today I give you an Emeril Lagasse recipe from his new cookbook, Emeril’s Potluck. I was fortunate to have won this cookbook through a giveaway that #SundaySupper was hosting. This cookbook has very few pictures but page after page of amazing recipes.
I wanted to try something from it and so today I give you Penne a la Vodka Casserole. This dish I make thinking of my dad. He would have loved this recipe. He was a huge fan of Italian food and loved pasta, most of all a cream/tomato sauce. This one is for you dad, Happy Father’s Day!! This pasta casserole is so full of flavor, with two kinds of sausage and lots of cheese!! Emeril’s recipes are always a sure fire hit. We enjoyed this very much and I hope you do. ENJOY!!
2-16 oz. cans whole tomatoes, crushed with their juices
1 tsp. Emeril’s Original Essence
½ cup heavy cream
1 lb. penne pasta
15 oz. ricotta cheese
1 cup grated Parmigiano-Reggiano
1½ cups grated mozzarella cheese
Crusty bread for serving
Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages and cook until browned. Add the onions, ¾ tsp salt and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min. Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix, and simmer for 5 min. Remove from heat. Set aside.
Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer’s instructions. Drain. Combine half of the ricotta, and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat. Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
Spray a 9×13″ baking dish with cooking spray and add mixture. Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.
Day 3 of 5 Days of Pasta. Ken selected this dish from our QOOQ tablet that we have on the counter. There seems like an endless stream of gorgeous pictures displayed on it. I am always thinking, oh I have to try that one or that looks so delicious. I love having the pretty red tablet on our counter top and at the ready for me to pick up and glance through at any time.
The recipes are easy to follow but sometimes they omit an ingredient quantity I have discovered. Most of the time it is pretty easy to figure out. The tablet can do whatever you like it to do, check on facebook, the weather, play songs, you know, the list is endless. Plus it is downloaded with tons of recipes and videos with chefs tips and techniques to help you with loads of recipes. There are explanations on ingredients with background information. You can create meal plans, shopping lists etc. The list of what you can do with tablet is endless. You can also purchase additional recipes and continue to fill your tablet with your favorites.
As I said Ken choose this recipe and it is perfect to go with our 5 days of cheesy pasta. The ingredients are simple and this made a very flavorful entree. Maybe we didn’t stuff the shells as much as they did but I found that the recipe made two 9×13″ pans of stuffed shells. Lucky me I have one in the freezer. I love that!! Enjoy!!
Combine the water and salt in a large pot. Bring the water to a boil and add the jumbo shells. Boil for 8 min. or until tender. Drain the shells with a colander and run under cold water for 2 min. Set aside.
Peel the onion with a paring knife and chop with a kitchen knife. Peel and mince the garlic. Combine the beef, onion and garlic in a frying pan.
Saute over medium until the ground beef is browned and the onions are tender. Stir regularly with a wooden spoon.
Drain the grease from the beef and transfer the mixture to a mixing bowl.
Preheat oven to 375F. Grate the Parmesan and cut the mozzarella into very small cubes. Wash and pat dry the parsley with paper towel. Chop with a kitchen knife.
Add the breadcrumbs, eggs, Parmesan, mozzarella, salt, pepper and parsley to the beef mixture. Stir with a wooden spoon to combine.
One at a time, using a spoon, stuff the jumbo shells with the meatball mixture. As each jumbo shell is stuffed, place it in a 9″ square baking pan. Top the shells with the pasta sauce.
Bake the stuffed shells for 30 min. or until bubbly. Remove the pasta from the oven and let cool slightly.
Wash the parsley and pat dry with a paper towel. Chop with a kitchen knife. Divide the cooked stuffed shells between plates. Top each serving with chopped parsley and serve immediately.
Day 2 of 5 Days of Pasta. We have made a pasta from Eat, Shrink and Be Merry cookbook many, many times called Smackaroni and Cheese, something that is quick and easy and kids love!! I wanted to take that recipe and change it up to have a Mexican flair. Still great for a weeknight meal and sticking with our theme of cheesy pasta. This is a lightened up stove top macaroni and cheese. Enjoy!!
Cook pasta according to manufacturer’s instructions.
Meanwhile in a medium saucepan, whisk together the evaporated milk, flour, and mustard until smooth. Heat over medium heat, until it starts to bubble and thicken, whisking constantly. Reduce heat to low and add Cheez Whiz, stirring until melted. Season with pepper. Set aside.
In a large skillet add the oil and saute the onion, red pepper and garlic. Stir in the salsa and cook for a minute or two. Add the chilies and the chicken and the reserved cheese sauce. Mix well. Add the cooked pasta and heat through. Adjust seasoning.
Serve in large bowls topped with the Tex Mex cheese and cilantro.
We start off 5 Days of Pasta with this delicious and super easy baked spaghetti. When I asked you all what you would like to see 5 Days of, I had an over whelming response with pasta and then the second was cheese. So I give you 5 Days of cheesy pastas.
This would be a great way to use leftover pasta too. I have incorporated an Epicure dip mix into the middle layer and you can easily purchase this if you are in Canada from my website here. If you are not from here you can substitute another onion dip mix, it gives some nice flavor to that layer and it is easy. Enjoy!!
Preheat oven to 350F. Spray a 9×13″ baking dish with cooking spray. Cook pasta according to manufacturer’s instructions or use leftover pasta. Mix with the jarred spaghetti sauce and the ½ cup Parmesan. Set aside.
Mix together the spinach, ricotta, and onion dip mix.
Place half the pasta in the dish. Top with the spinach ricotta cheese layer and then the rest of the spaghetti. Top with mozzarella and Parmesan topping and bake 350F. for 30-45min. until lightly browned on top and heated through.
I have joined another monthly group and this one is all about salads!! I love a big huge fresh salad for dinner. Nothing better!! There are so many variations it is simply endless. Instead of adding all the links in we have a linky party. So at the bottom of the post click into see all the wonderful recipes. With summer almost here, these will be so helpful for a fast, nutritious and delicious meal.
This month’s theme is berries so that is an easy one!! We all love berries here. The little extra I added to this salad is hemp seeds. I know it conjures up images of marijuana and hippies but it is a different variety of the same cannabis plant. Hemp is a seed, a high protein seed containing all nine of the essential amino acid, just like flax. It also has high amounts of fatty acids and fiber. It contains vitamin E and trace minerals. Hmmm, that’s a pretty nice thing to add to your salad plus it tastes so good. I hope you love all of our salads. ENJOY!!
Here is a super easy and very tasty Jambalaya from Epicure. I am an independent representative and I am loving all that Epicure has to offer. They have many packs to make cooking a snap and they are all delicious. Need dinner in no time without all the fuss. Epicure will have your dinner on the table and you relaxing!! You have got to love that!!
To order this and many other items, come and visit my website.
I am having a guest here today but we are sharing the stage together as I have made her recipe and took the picture. Lisa is a friend that Ken has had since grade 7. Lisa went on to become an international super model, who appeared on the front of Vogue and many other magazines. She has traveled the world over and lived in Rio De Janeiro for many years. Recently Lisa came over to give Amber lessons on modelling, poise, clothes, makeup etc. Important and fun things for a 12 year old girl. In our time together we of course also chatted about food. She graciously shared this amazing salad recipe with us and I am now sharing it with you today. Here is a photo of Lisa and what she has to say about this fabulous salad that I will be making again and again. I now give you Lisa Kauffmann.
It is a traditional chicken salad from Brazil. It is a great summer food and comes in handy when you are a bit pressed for time (also a good way of using a store bought BBQ chicken) and want to make something great for a summer pot luck. . In this case, prepare all of the ingredients and put them in separate containers to transport and combine them all into the serving dish when ready to serve.
Some Salpicao recipes ask for mayonnaise, but I am not a fan of mayo in the summer so that is why I substitute the olive oil (healthier too).
Some people add green peas as well, but in Brazil they are from a can so they don’t have the same taste as fresh or frozen, that is why I don’t put them in. They can be optional.
For it to be a true Salpicao, it needs the string potatoes on top.
Today on #SundaySupper we are celebrating Summer Berries. I love every kind of berry there is!! When I was looking through the list of contributors there were lots of desserts and sweet items, makes sense with luscious sweet berries this time of year. That got me thinking though, to go a savory route.
My girlfriend Trisha shared a pork tenderloin recipe with me years ago that she had got from Canadian Living. We have made this many times and it is great with fresh flavorful berries this time of year. In a little while wild berries will be showing up too and you can use those as they will have even more flavor. I remember picking blueberries out in B.C. many years ago and loving them so much!! Instead of the apple, that the recipe called for I added a Bartlett pear and loved the combination of the pear/blueberry. Served up with some delicious organic carrots, asparagus and potatoes, this was a delicious meal. Pork tenderloin is so conducive to a sweet and savory sauce like this. ENJOY!!
Herbed Pork Tenderloin with Wild Blueberry Sauce for #SundaySupper
Author: Tara Noland
Recipe type: Entree
An amazing pork tenderloin and fresh berry recipe.
½ tsp. dried thyme
½ tsp. dried oregano
Salt and pepper to taste
1 pork tenderloin, 12 oz.
1 Tbsp. canola oil
Wild Blueberry Sauce
¾ cup dry red wine
1 cup fresh wild blueberries or blueberries
1 Tbsp. granulated sugar
1 tsp. grated lemon rind
1½ tsp. cornstarch
Half a pear or apple, cored and chopped
Preheat oven to 350F. Rub the pork tenderloin with the thyme, oregano, salt and pepper. In a large cast iron or oven proof skillet heat the canola oil until hot over medium high heat. Brown the pork on all sides, about 5 min.
Roast the pork in the oven for 30min. or until a thermometer reads 160F. Tent for 10 min. while you make the sauce.
For the wild blueberry sauce, drain any fat from the pan. Add the red wine and stir to scrape up any bits. Boil over medium high heat until slightly reduced about 4 min.
Add the blueberries, pears, sugar and lemon rind and return to a boil for 2-3 min. until pears are beginning to soften and berries are popping. Dissolve the cornstarch in 2 Tbsp. water and stir into the sauce. Stir until clear and thickened.
Slice the pork tenderloin and serve with the blueberry/pear sauce on top.
We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
Look what we’re sponsoring! Come join us in sunny Orlando, this July!
Today we have another book review. This one was easy to love as we already have the first edition. They have added more recipes to this edition. It is a cookbook that Ken goes to again and again for either recipes or inspiration for his smoker. Yup, we are talking about our smoker again. More of you really need to invest in this inexpensive and delicious way of cooking food. There are smokers that you have to babysit all day or night long but getting a small electric one is the way to go. So easy!! Nuff said!!
Back to this book. It goes in depth page after page on the art of smoking. A really helpful guide for people that have never done this before. It also delves into the world of competitive BBQ and all that it entails. The best part of the cookbook is, of course, the recipes and we have done many out of the first edition. Today I give you these mouth watering, finger licking, delicious wings. If you have invested in a smoker this cookbook is an absolute must!!
Cherry Chipotle Wings from Championship BBQ Secrets for Real Smoked Food
Author: Karen Putman and Judith Fertif
Recipe type: Entree
Absolutely deliciously smoked chicken wings!!
5 lbs. chicken wings
1½ cups Chipotle Marinade
5 Cups Cherry Chipotle Barbecue Sauce
2 cloves garlic
2 canned chipolte peppers in adobo sauce
¼ cup sherry vinegar
¼ cup balsamic vinegar
½ tsp. kosher salt
⅔ cup olive oil
Freshly ground black pepper
Cherry Chipotle Barbecue Sauce
2 cups ketchup
1 cup cherry preserves
½ cup cherry juice
½ cup packed brown sugar (light or dark)
3 Tbsp. cider vinegar
1½ Tbsp. chipotle pepper sauce
1 Tbsp. worcestershire sauce
1 tsp. minced garlic
1 tsp. onion powder
In a food processor or blender, process garlic, chipolte peppers, reserved adobo sauce, sherry vinegar, balsamic vinegar and salt until smooth. With the motor running, add the oil in a slow, steady stream through the feed tube until all the oil is incorporated. Season to taste with pepper and pulse to blend.
Rinse wings under cold running water and pat dry. Place in a large sealable bag (or bags) and pour in 1½ cups marinade. Seal bag and toss to coat, refrigerate for 2 hours.
For the Cherry Chipolte Barbecue Sauce in a medium saucepan, bring ketchup, cherry preserves, cherry juice, brown sugar, vinegar, chipolte pepper sauce, Worchestershire sauce, garlic and onion powder to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 10 minutes to let flavors blend.
Remove wings from the marinade, but do not pat dry. Discard marinade. Place wings in a single layer in disposable aluminum pans and set aside.
Prepare the fire in your smoker. See manufacturer’s instructions.
Place pans on the smoker racks, add wood to the coals and close the lid. Smoke at 225F to 250F for 1 hour. Brush wings with barbecue sauce and close the lid. Smoke for 1 hour or until juices run clear with chicken is pierced.
I was super excited for this #SundaySupper. I have never made fried chicken and thought it would be perfect of course for a picnic, which is today’s theme. I knew exactly the kind of chicken I wanted to make. Super crispy double dipped buttermilk fried chicken. The kind that you see everyone make on TV and that makes you drool.
I looked quickly at a recipe from Epicurious and off I went to create our own. They brined their chicken but I didn’t have time for that nor did I want to. Nothing against brining as we do it a lot when Ken smokes his chicken or turkey.
I also wanted to do a whole chicken as I remember Ken was given a lesson on how to butcher one properly when he did a BBQ smoking class. So I watched him and learned. I knew that I wanted to dredge it in a spiced flour then buttermilk and then back in flour to get an amazing crust. Ken set up the whole production in our garage. Great idea so that it didn’t stink up the house!! He then cooked this chicken to perfection for us. We succeeded making a fabulous crunchy and still juicy chicken. I think anyone would be happy to have this in their picnic basket. Here is the chicken in our picnic basket. ENJOY!!!
Picnic Basket Buttermilk Fried Chicken for #SundaySupper
Author: Tara Noland
Recipe type: Entree
A super crunchy and juicy chicken!
I whole chicken, cut up into 10 pieces
3 cups flour
1 Tbsp. freshly ground black pepper
2 Tbsp. paprika
2 Tbsp. fine sea salt
2 tsp. cayenne pepper
2 Tbsp. baking soda
2 cups buttermilk
Oil for deep frying
Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F. Mix the flour, black pepper, paprika, salt, cayenne pepper and baking soda together. Divide the flour into 2 bowls, ⅓ and ⅔. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack. Dip the pieces in the buttermilk and then thoroughly into second bowl of flour. Return them to the rack.
Start to deep fry the pieces making sure not to over crowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack or paper lined plate to cool for 5-10 min. before serving.
You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.