Recipe

Recipe Redo: Risotto Style Pasta

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This is a recipe for my favorite pasta dish, cooked risotto style to make a creamy and delicious sauce.

This is a recipe redo; because the original recipe I posted way back when I first started this blog never had any pictures. This recipe so deserves pictures. Also I realize that it is Friday and I am posting a recipe that is not a cocktail. You will forgive me I hope. This recipe has been on my mind and it’s my blog. So there!

Ok now that that is out of the way let’s just get back on track here and talk about the recipe. It’s a pretty simple recipe that I saw Rachel Ray make circa 2009 (Sorry I cannot find the recipe now). I adapted my own version of it and it became a signature for me. It in fact is the main reason this blog started, since it was this recipe that my college roommates most often texted me for.

Now you may be asking why this is such an amazing recipe since it has such simple ingredients. Well let me tell you that the final flavor is anything but simple. I have always been a fan of light and complex flavors, and this dish is the perfect culmination of that.

Good wine, and fresh ingredients make all of the difference. Please for the love of everything use good wine. It should be wine you would drink yourself, wine you love to drink, that is full of body and flavor; otherwise the entire thing will be a waste. The same thing goes for the cheese. Good strong Parmesan will take this dish to another world, so don’t skimp on that either. The never-spoil stuff
from the pasta isle is not where you want to be, the cheese isle man with all the fancy stuff that’s where the Parmesan for this recipe should come from.

Ok I’ll stop lecturing now and get on with the recipe.

Follow my advice when you make this and I promise it will become a favorite in
your home too.

Recipe Redo: Risotto Style Pasta

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4 Servings

Ingredients

1 tbsp extra virgin olive oil
½ a yellow onion, peeled & chopped small
4 cloves of garlic
1 cup dry white wine
1 (16 oz) box uncooked rotini, or gameli pasta
3 cups Chicken or Vegetable broth
1 cup peas (Frozen or fresh)
¼ cup fresh grated Parmesan cheese
¼ cup milk
salt & pepper to taste

Instructions

In a large skillet heat the oil over medium high heat.
Add the onions and sauté onion for one minute or until soft.
Add the garlic and cook for an additional minute.
Stir in the wine and allow reducing to half, about 3 to 4 minutes.
Add ½ cup of broth and mix well.
Add pasta and toss to coat, add another cup of broth and cover. (You want to keep a thin liquid barrier between the pasta and the bottom of the pan, to allow for steaming, but keep it from sticking to the bottom).
Continuously add broth and toss pasta, while still slightly hard (not quite aldante) add frozen peas. Cover and continue to cook.
When al dente, and peas are soft turn off heat. Add milk sprinkle with Parmesan cheese and toss again, until well coated.
Adjust seasonings and serve immediately.

Shrimp and Sundried Tomato Cream Sauce Pasta

Pesto Cream Sauce Pasta with Tomatoes

Evelyn’s Favorite Pasta Cheesecake Factory Copycat

Pantry Lemon Pepper & Herb Chicken Marinade

By Jessica

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This is a copycat recipe for Panera’s Citrus & Pepper Chicken.

Sometimes in the process of working on one recipe, you stumble on something so great you have to stop and recognize its awesomeness. In this particular case, I have been trying to recreate Panera’s Chicken Soba Broth Bowl. In doing so I may have stumbled on probably one of the best chicken marinades I have had in a good long while….

7 Dumpling fillings and Wonton Soup with Vegetables Recipe

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Chinese New Year is next week and while we have already celebrated New Years a few weeks ago why not throw another celebration just because. I am a true believer that get-togethers are the thing that gets most people through the dark winter months.

I absolutely love the concept of throwing a dumpling party having friends get together and make stuff is always a plus in my book! Aside from the lamb and pumpkin, vegetarian and dipping sauce in the aforementioned link here a bunch more awesome dumpling fillings:

The cool part about a dumpling party is that there is about a million ways to serve dumplings. They can be steamed, pan fried, deep fried,
baked or boiled, so there is something to suit everyone. While I love fired dumplings, especially dipped in duck sauce I especially love wonton soup.

Typically when you order wonton soup from the usual Asian take out service you get a flavorful broth packed with dumplings, and a few chives on top. For this recipe I wanted a few more vegetables involved, because um I love them?

The result was pretty much heaven. I suggest making this, even if you don’t throw the party. It’s worth all of the effort to hand wrap all those wontons!

Wonton Soup with Vegetables (Serves 6)

1 tbsp sesame oil

2 cloves of garlic, minced

1 tsp ground ginger

4 cups vegetable or chicken broth

1 carrot julienned

¼ cup peas

2 baby bok choy

3 green onions, sliced thin

About 36-40 wontons (I used this recipe)

Heat sesame oil over medium heat. Add the garlic and ginger
and sauté for 1 minute. Add the broth and carrots and bring to a simmer,
cooking for 3-4 minutes. Stir in the peas, bok choy, and green onions until
well combined and cook for an additional minute. Gently stir in wontons and
cook for another 2 minutes. Serve immediately.

Roasted Red Pepper Soup with Smoked Gouda

By Jessica

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This is a quick and easy recipe for roasted red pepper soup with a toast and smoked Gouda topping.

Recently my friend Amanda and I went to The Whistling Tea Kettle in Troy, NY for a relaxing brunch. The Kettle is one of my favorite places. They have a wide array of amazing loose leaf tea as well as a wonderful menu of tea sandwiches, salads, tea breads, paninis, soups and more.

On this particular trip I ordered the roasted red pepper soup with smoked Gouda alone with a panini. You guys that soup was to die for! Like absolutely amazing. I knew that when I got home I had to recreate it.

On this particular day last weekend I decided to make this soup myself. I knew it would be super warming and comforting on this frosty weekend, but I wanted to dress it up a bit. I added beans, toast and even more cheese to the original recipe. I thought topping it with toast, cheese and putting it under the broiler, much like French onion soup would be an amazing touch. Well let me just tell you, I’m a genius and it was the best idea ever.

While these additions definitely made it heartier I think this would still make more of a starter than a full meal. I think the strong flavor can be overpowering if it’s broken up with a nice sandwich or a salad.

Roasted Red Pepper Soup with Smoked Gouda

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2 Servings

Ingredients

½ tsp olive oil
1 small shallot, minced
1 (8 oz) jar roasted red peppers
½ cup vegetable broth
½ cup cannelloni beans, drained
4 oz of cheese, separated
2 slices of French bread, toasted

Instructions

In a small sauce pan saute the shallot over medium high heat for 1-2 minutes.
Drain the red peppers and place them in a blender with the shallots and blend until smooth. Pour the mixture back into the pan.
Add vegetable broth, half of the cheese and the beans stir to combine. Cook until the cheese has melted and transfer to 2 oven safe bowls.
Top with bread and cheese and place under the broiler for 5-6 minutes until the cheese is melted and bubbly. Serve immediately.

Red Pepper & Sriracha Chicken Kabobs

4 Cheese Red Pepper Dip

Smoked Cheddar Mac & Cheese

6 Ingredient Creamy Sausage Gnocchi

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This winter man, it’s killing me. Typically I love winter,
snowy days mean big cups of steaming tea, by the fire, good books, crafts, and
ice fishing, but so far this year there really isn’t any snow. It’s just plain
cold. The year hasn’t started off so great; there were a number of very sad occurrences,
issues with broken cars amongst the normal life stress. I’m excited for January
to be nearing its end, February is going to be a new month and bring some much
needed changes.

For now I’m brightening my spirits with some good comfort
food. Next week we will get back on that healthy eating band wagon that work
out band wagon too, because man running errands every single night after work
is killing my ability to work out big time. I will get back into it, I have to,
I have a wedding to be in shape for!

Anyway enough of my griping and on to the recipe!

This one is a good
one. A super simple recipe that does not skip on flavor and is super
comforting. It also comes together in less than 30 minutes, which makes it
great for a week night meal.

I mean really could you ask for anything more?

Creamy Sausage Gnocchi (Serves 4)

1 lb gnocchi

½ lb Italian sausage, casings removed

1 small fennel bulb, chopped

1 (28 oz) can crushed tomatoes

1 cup heavy cream

Fresh grated Parmesan, for garnish

Cook the gnocchi according to package instructions. In a
large skillet crumble the sausage and cook until it begins to brown and crisp.
Drain the pan, leaving about a tablespoon of fat in. Add the fennel and cook
until softened, about 2 minutes. Stir in the tomatoes and bring to a simmer and
cook for 5 or so minutes. Remove from heat and stir in the cream. Serve the
sauce over warm gnocchi and a garnish of parmesan.

How is your year starting off?

Recipe

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