Instant Pot Risotto will become your go-to method of making this creamy rice dish. No more standing and stirring for you!
Spaetzle or Spätzle is a German pasta dish that goes very well with heavy stews and other heavy sauces. They feel like little, buttery pillows in your mouth.
Fresh ravioli is so wonderful to have. You can stuff it with your favorite stuffing. It can be as simple as ricotta or as high-couture as truffles and caviar. Did you know that you can make ravioli using your KitchenAid mixer and a couple of attachments? Let me explain.
We love these Asian Noodles with Chinese food, but they are really good with other foods as well. You can have them hot in the winter and cold in the summer. Very versatile and tasty. They are lightly dressed so their flavor is not overwhelming.
Southern-style spicy macaroni and cheese – it has white cheddar, spicy from pepper jack cheese, and a little tang from the buttermilk. An egg forms a lovely custard suspending the pasta and cheese together. It’s very cheesy and rich, so it’s perfect for a holiday or other celebration.
This was one of those dishes that was supposed to be something else. Wednesday is officially Experiment Night. My mother and used to reserve Saturday for that, but for my schedule, Wednesday is better. When I reread the recipe for what it was supposed to be, I realized that it was missing something I wanted – meat. I had a made some quick adjustments and came up with something we really liked. It’s hot and spicy, and quick to get together, perfect for a weeknight.
Seefood and Bows (Seafood and Farfalle)
That’s no misspelling when I made this dish the first time, I wanted to give it a catchy name, hence Seefood and Bows. It’s actually Seafood and Farfalle, an Italian bow-shaped pasta.
I use a light lemony dressing over this. What makes the dressing stand out is the
Sunny Paris seasoning blend from Penzey’s spices. You will find yourself using this wonderful spice in all kinds of foods. It stars shallots and chives, plus pepper and herbs.
You can use almost any shellfish, but I prefer shrimp and crab. No need to bust the bank, Krab works just fine in this, and you don’t need much. If you want to go fancy, you can add lobster or King crab.
I am a semi-regular subscriber to Saveur magazine. I love the recipes and the photography is always spectacular. I am also always on the hunt for something fresh and relatively easy to make for those days I don’t really want to cook. They had a recipe that called for bacon and tomatoes and basil. My three favorite things. That is what inspired this dish.
Making this Basil, Bacon and Tomato Pasta Sauce was very simple. I used a can of stewed tomatoes because I really like them, but you could use regular chopped canned tomatoes, or even fresh if you wanted to take the time to peel them. I also used frozen bell pepper medley that I always have in my freezer just for days like this.
You could add a light red wine to this sauce, but it probably would not taste quite as fresh.