Linguine with Basil, Garlic & Tomato Sauce

I just made this and it was delicious. The strong garlic aroma woke the dogs up from their naps. They were disappointed when they didn’t get any.

Dogs

Linguine with Basil, Garlic & Tomato Sauce

  • 5 roma tomatoes
  • 1 cup Parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp. fresh basil
  • 2 Tbsp. fresh Italian parsley
  • 4 garlic cloves
  • 1 tsp. red pepper flakes
  • 1/2 lb. linguine pasta
  • salt and pepper to taste

1

Cook pasta and set aside. Mince garlic, basil and Italian parsley. Chop the tomatoes. Heat up the olive oil and add the garlic, red pepper flakes, salt, pepper and herbs. Add the tomatoes and cook for 20 minutes on medium. Add the cooked linguine and cheese and serve.

2

 

Chocolate Hazelnut Truffles

Chocolate TrufflesChocolate  Hazelnut Truffles

  • 6 oz. dark chocolate (Endangered Species)
  • 1/4 cup coconut oil
  • 1/4 cup chopped hazelnuts
  • 3 tbsp water
  • 1 tsp good vanilla
  • 1 pinch sea salt
  • cocoa powder to roll them in

Chocolate

Place ingredients in a small pan, heat on low and stir to dissolve ingredients. Pour into small glass dish. Allow to cool (about 2 hours). Roll chocolate into small balls, roll them in hazelnuts  and return to refrigerator to chill. When they are chilled, dust truffles in cocoa powder. Makes 12 small truffles.

 

Chicken and Black Bean Enchiladas

These are easy to make especially if you buy a roasted chicken. What takes the most time are heating the tortillas and rolling them up.

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Chicken and Black Bean Enchiladas

  • 1 dozen white corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups Mexican cheese blend (I use Señor Gusto™ w/manchego, oaxaca, quesadilla and asadero cheeses)
  • 1 cup sour cream
  • 1 – 10 oz. can Ro-Tel diced tomatoes w/green chiles
  • 1 – 15 oz. can black beans
  • 4 green onions chopped
Senor Gusto Cheese

Senor Gusto Cheese

Mix the shredded chicken, black beans and half the cheese and most of the green onions in a bowl. Leave some of the green onions for a garnish. Mix the sour cream and Ro-Tel tomatoes w/green chiles in another bowl. Heat each tortilla in a little oil and set aside. Roll up each tortilla with the chicken mixture and place it seam side down in a baking casserole pan. I use a 9″ X 13′ pan. Spread the sour cream mixture over the tray of enchiladas. Sprinkle with the remaining cheese and the rest of the green onions. Bake at 350 degrees for 20 – 30 minutes. . Serve with guacamole and sour cream. Makes 12 enchiladas

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Enchiladas before they went in the oven

5

Enchiladas Out of the Oven

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 lb. unsalted butter
  • 1/3 cup oats
  • 1 cup chopped hazelnuts
  • 1 – 12 oz. bag semi-sweet chocolate chips
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs

2

Pulse the oats in the food processor. Mix the oats, flour, baking powder, baking soda and salt in a large mixing bowl. Cream the butter, sugar, vanilla and eggs in the mixer. Add the creamed mixture to the flour until well blended together. Add the chocolate chips and hazelnuts. Drop a Tbsp of the dough on a baking sheet leaving an inch apart between each one. Bake at 325 degrees for 15 – 20 minutes. Makes 4 dozen cookies.

4

Spinach Mushroom & Zucchini Lasagna

1Spinach Mushroom & Zucchini Lasagna

  • 1 package oven ready lasagna pasta
  • 1 – 24 oz jar tomato sauce
  • 1 – 32 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 zucchini squashes sliced
  • 1 – 8oz container baby bella mushrooms sliced
  • 1 – 10 oz jar sun dried tomatoes
  • 1 – 10 oz box frozen chopped spinach
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Thaw out the spinach and drain out all the water. Saute the mushrooms and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.

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Spinach Salad with Pomegranate Dressing

1

Spinach Salad

  • 1 – 6 oz container of fresh spinach
  • 2 Gala apples
  • 4 scallions
  • 1/4 cup crumbled blue cheese
  • 1/4 cup roasted pine nuts

Chop onions and apples and set aside. Toss all the ingredients into a large mixing bowl.

Pomegranate Dressing

  • 1/2 cup of olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup Pom pomegranate juice
  • 2 Tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Whisk the ingredients in a mixing bowl. Makes a little over a cup of dressing.

3

Lemon Lime Indulgence

This dessert is inspired by the key lime pie mini indulgence at Seasons 52. I’ve gone there many times and had one, two or three of these.  I made these in crystal champagne glasses which makes them twice as large as a mini indulgence. You could make them in a shot glass too.

Lemon Lime Indulgence

  • Filling –
  • 1 cup cream cheese
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup lemon curd
  • 4 Tbsp key lime juice
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • Crust –
  • 1/4 cup pistachio nuts
  • 1/8 cup sugar
  • 2 Tbsp butter

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Mix all the filling ingredients in a mixer until creamy and blended. Put pistachio nuts and sugar in the food processor until fine and powdery. Heat the butter and add to the nut mix. Spread the nut crust at the base of your glass. Carefully place the filling on top leaving the crust in tact. Chill for a few hours. Garnish with lemon and lime zest and serve. Makes four large servings.

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Lemon Lime 1500 X 2100

Lemon Lime Watercolor

 

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