I received a sample of Pompeian Extra Virgin Olive Oil. What a wonderful product to work with, we use a lot of olive oil in this household and we are very familiar with a good quality product. This one fits the bill. Full robust flavor with a smooth finish. I have had olive oils that are bitter and this one has none of that. A great olive oil that can be used in cooking but would also makes a magnificent salad dressing, a versatile olive oil and that is what I prefer work with.
In receiving this great olive oil I wanted to create a dish where it could shine through. This pasta was fantastic and has all the flavors and fullness of any restaurant quality meal. You will love how this olive oil adds the perfect balance to this wonderful meal. Enjoy!!
In a medium bowl, toss shrimp with lemon juice, ¼ cup parsley, crushed red pepper, garlic, salt and olive oil. Set aside to marinate.
In a large fry pan, saute green pepper and mushrooms in the butter until soft. Add shrimp and cook until just done, 3 minutes. Remove from pan.
Add the ¼ cup olive oil, anchovies, garlic, red pepper flakes and cook over medium low heat. Break up anchovies with a wooden spoon. Toss linguini in the oil until heated through. Season to taste. Then add the shrimp mixture. Drizzle with more olive oil if you like before serving and garnish with parsley.
I haven’t done BundtaMonth for a long time. Crazy busy summer!! I have popped in and out but then this month’s theme has really caught my eye. I asked Ken what is his favorite candy and he said Snickers, well that is the one candy bar that disappears the quickest at Halloween for sure and we don’t usually have chocolate bars at any other time of the year.
So Snickers it was and I decided to do a warm Chocolate Caramel Peanut Sauce to go with it. With the holidays just around the corner this cake will sure to please and it is so easy. Everything made ahead including the sauce, just warm it back up and pour it on!! Enjoy!!
Day 5 or 5 days of Pasta. As I was flipping through Emeril’s Potluck cookbook I came across an antipasto salad, his salad is quite different than what you see here today but that was the initial inspiration. I had thought that I wanted to use a little stuffed pasta in the salad as I have not made one like that before. My new favorite summer salad has emerged!! So full of flavor and miles away from your average pasta salad.
We all love tortellini and we are big fans of a good antipasto platter, so bringing those two loves together has created this wonderful salad. I have also used an Epicure dip mix again. These add such wonderful flavor to so many dishes. Click here to explore the world of Epicure. Enjoy!!
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.