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Pappardelle with Ham and Peas

September 6, 2014

When there is Pappardelle in the house this recipe is always made.  Simple, easy and comforting.  DelVerde pasta is among my favorites* and I am so lucky friends of mine bring some to my home when they find it on their shopping travels.  Years ago there was an Italian shop across the street from my home and I did get very spoiled.

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Pappardelle with Ham and Peas

Ingredients

  • 1/2 C. plus 3 T.  Unsalted Butter
  • 1/2 lb. Mushrooms (cut in bite size pieces)
  • 1 C. Frozen Peas
  • 3/4 C. Heavy Cream
  • 1/2 C. plus Parmesan Cheese (grated)
  • 1 lb. Pappardelle
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional

Preparation

  1. Cut the ham and defrost the peas (set aside)
  2. Melt the butter and add the cream and heat slowly
  3. Add the Parmesan Cheese and combine completely
  4. Add the ham and peas and mix well with the sauce
  5. Bring water to a boil and cook pasta al dente
  6. Strain the pasta (reserve a small amount of water for tossing)
  7. Add pasta to the cream mixture and toss, heat slowly
  8. Plate the pasta on a warmed plate and add parsley garnish
  9. Pass additional cheese at the table

* DelVerde does not pay me; I just love their pasta.

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Serves: 4

Onion and Cheese Quiche with Rice Crust

August 31, 2014

Onions and cheese make me happy.  This quiche with the rice crust is wonderful but feel free to use a pastry crust too.  During the heat of the summer I admit I don’t make too much pastry at all.  I have used white, brown, yellow or wild rice for the crust and all are particularly wonderful.

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Onion and Cheese Quiche with Rice Crust

Ingredients

  • 1 Rice Pie Crust (see below)
  • 2-3 T. Butter and/or Bacon Drippings
  • 4 Lg. Onions (sauteed)
  • 3 Lg. Eggs
  • 1/2 C. Heavy Cream
  • 1/2 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)

Preparation

  1. Prepare pie shell
  2. Saute onions (approx. 20 minutes) and set aside
  3. Whisk eggs, heavy cream and W (or in a blender)
  4. Line bottom of pie shell with half of the cheese
  5. Add the onions and the rest of the cheese
  6. Pour the egg mixture over the cheese and onions
  7. Bake at 350 degrees for about 35 minutes
  8. Remove when firm, rest for 5-10 minutes
  9. Plate and add garnishes

Rice Crust

Ingredients and Preparation

  • 1 1/2 C. Cooked Rice (brown rice used here, white or wild may be substituted)
  • 1 Lg. Egg
  • 1/2 C. Grated Cheese (mixed cheddar used here, your choice)

Mix all ingredients together and press into a 9″ glass pie plate; microwave for 1-2 minutes to melt cheese; set aside

Recipe for crust: http://www.food.com 

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Serves: 4-8

 

 

Black Bean and Corn Salad

August 26, 2014

It’s that time of year that chilled salads, prepping at midnight and fast pan grilling rule my life.  This is one of my pantry salads which are essential.  You can substitute the pimentos with your luscious tomatoes from your garden, but right now I am just ordering tomato seeds to plant next month.  I did manage to top this beautiful salad with some fresh grilled grouper and dinner was done.

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Black Bean and Corn Salad

Ingredients

  • 1 Can Black Beans (drained and rinsed) *
  • 1 C. Corn (fresh or frozen)
  • 1/2 C. Pimentos (diced)
  • 2-4 Slices Red Onion (diced)

Preparation

  1. Mix all ingredients
  2. Add dressing and combine thoroughly
  3. Chill for at least 2 hours

Use any dressing of your choice but this one is great on a hot summer day.

Sweet Lime Dressing

Ingredients and Preparation

  • 1 t. Honey
  • Juice of 1/2 Lime
  • 1-1 1/2 T. Oil
  • Salt and Freshly Ground Pepper

Whisk together all of the ingredients. Salt and pepper to taste. Add the ingredients to the bowl and toss well. Refrigerate at least 2 hours.

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Serves: 2-4

Dinner in Ecuador

August 11, 2014

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 Heron with Iguana (Galapagos Islands)

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Magnificent Frigate (Galapagos Islands)

 

Dinner in Ecuador

“Menu”

Roasted Sliced Potatoes

Ecuadorian Shrimp Ceviche

Ecuadorian Peruvian Locro

Tomato Corn and Onion Salad

Beefsteak Tomatoes and Onion Salad

Baked Chicken Thighs with Garlic and Orange

Garlic Chicken Thighs and Drumsticks

Herb Roasted Fingerling Potatoes

Spanish Flan

Melon and Blueberry Fruit Salad in Rum Lime Sauce

 

 Roasted Sliced Potatoes

Ecuadorian Shrimp Ceviche

 Ecuadorian Peruvian Locro

Tomato Corn and Onion Salad

Beefsteak Tomatoes and Onion Salad

 Baked Chicken Thighs with Garlic and Orange

 Garlic Chicken Thighs and Drumsticks

 Herb Roasted Fingerling Potatoes

 Spanish Flan

 Melon and Blueberry Fruit Salad in Rum Lime Sauce

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Pristine Beach (Galapagos Islands)

 

 

 

Lemon Tart with Coconut Crust

August 1, 2014

When it’s hot as hell start your day with this sweet and tart beauty.  Everyone should know how to make lemon curd, it should be a rule somewhere since it is so simple and rewarding.  This crust is so good you’ll be making plenty of different pies with it.  It’s also great for a topping on ice cream.

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Lemon Tart with Coconut Crust

Ingredients

 Lemon Curd

  • 6 Eggs
  • 2/3 C. Sugar
  • 2 Lemons (grated zest)
  • 1 C. Lemon Juice
  • 1 1/2 Sticks Unsalted Butter (cut into small pieces)
  • 1 t. Vanilla

Preparation

  1. In a medium saucepan whisk together the eggs, sugar and lemon zest until a light color
  2. Add the lemon juice and butter and cook while whisking  over medium heat until the butter is melted
  3. Continue whisking until the mixture is thickened and simmer a few seconds
  4. Strain through a medium mesh sieve into a bowl and stir in the vanilla
  5. Cool, cover and refrigerate until ready to serve
  6. Serve in individual ramekins with blueberries as garnish (any fruit goes well with Lemon Curd)

Coconut Crust

Ingredients

  • 2 C. Sweetened Flaked Coconut
  • 1 C. Vanilla Wafers *
  • 4 T. Unsalted Butter (melted and cooled)

* Use any sugar type you prefer

Preparation

  1. Combine all the ingredients and press into the bottom and sides of tart pan; chill 30 min.
  2. Bake crust at 350 degrees for approx. 15 minutes; let cool on a rack

Spread the curd into the crust; chill thoroughly. Remove the tart from pan and put on chilled serving plate

Garnish with whipped cream (optional)

 

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Serves: 8

For more luscious lemon recipes see: Lemon Lovers Desserts

Ceasar Frittata

July 26, 2014

There is usually never a good idea for extra salad except this frittata.  I actually make extra Ceasar Salad now since I love this so much.  I make this with the dressing already combined with the salad, hard to believe but so wonderful.  It’s also a super plus if you know you need something ready in the morning for leftover guests.

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Ceasar Frittata

Ingredients

  • 1 1/2 T. Unsalted Butter
  • 2-3 C. Ceasar Salad *
  • 4-5 Eggs *
  • Salt and Freshly Ground Pepper (to taste)

Adjust these amounts accordingly if you have more or less leftover salad

Preparation

  1. Saute the salad for 3-4 minutes on medium
  2. Preheat the oven to 350 degrees
  3. In a large bowl whip the eggs and add to the pan
  4. Cook on medium low heated pan and cook slowly on one side; put in oven to finish
  5. Bake for about 15 minutes or until set
  6. Turn to Broil and broil about 1-2 minutes
  7. Serve on warmed plates  

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Serves: 2-4

Ceasar Salad

See more ideas for your favorite Frittatas here: Frittata Love

 

Jelly Doughnut Bread Pudding

July 1, 2014

There are never any leftover jelly doughnuts usually, but six?  Truth is I was tasked to bring these on an early morning fishing trip that was rained out.  I had bought eight, ate two and then left with this masterpiece.

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Jelly Doughnut Bread Pudding

  • 6 Jelly Doughnuts (1 day old) (cut up) (These were raspberry)
  • 1/4 C. Butter (plus a little to grease baking dish)
  • 1 C. Whole Milk
  • 1 C. Heavy Cream
  • 1/2 C. Sugar (maybe more; to taste)
  • 2 Eggs (slightly beaten)
  • 1/2 t. Salt
  • 1/2 t. Ground Cinnamon
  • 1 t. Vanilla Extract
  • 2-3 T. Raspberry Jam (optional)

Preparation

  1. Butter the baking dish
  2. Put in the doughnuts and milk
  3. In a separate bowl add the sugar, eggs, salt, cinnamon and vanilla; mix well
  4. Pour over the crumb mixture
  5. Add additional jam if using
  6. Bake at 325 degrees for40-55 minutes
  7. Serve with cream, whipped cream or ice cream

 

 

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Serves: 6-8

Recipe adapted The Fannie Farmer Cookbook

See More: The Bread Puddings

 

 

 

 

 

 

 

 

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