Tuesday, May 16, 2017
Pasta with Peas and Sausage
Original recipe by Allrecipes.com
This is delicious and simple to make.
1 pound rigatoni pasta
2 tablespoons olive oil
2 - 3 clove garlic, minced
1 pound Italian sausage, casing removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.
Sunday, May 7, 2017
Raspberry - Ricotta Cake
You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds.
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided
Preheat oven to 350 degrees.
Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.
Let cool at least 20 minutes before unmolding.
Keep cake refrigerated.
Monday, May 1, 2017
Huevos con Chorizo
Original recipe by Food Network Kitchen
It is important to find or make authentic Mexican chorizo for this breakfast dish. Huevos con Chorizo means eggs with sausage.
Pico de Gallo:
2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casing removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
8 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced
For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about three minutes. Turn the heat to medium-low.
Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.