Spaghetti Pie

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This is an Italian women’s comfort food!  I remember when I was a child and had this dish for the first time, I was visiting with my girl friend and we went to her grandmother’s house.  I have never eaten Spaghetti Pie before and it didn’t sound like I was going to like it either, my girlfriend promised me I would.  Well I did, in fact, I loved it. As I grew up this memory has stayed with me including the sit and spin memory of that day!  It has been in my families menu ever since.

I recommend ….Always play with you food, you can add any ingredients you like!

Spaghetti Pie

3/4 Pound Spaghetti

Drizzle Olive Oil

1 Medium Onion-Diced

2 Cloves Garlic-Diced

1-15.5 oz Diced Tomato

1/2 Cup Milk

4 Eggs

Pinch Nutmeg

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1 Cup Ricotta Cheese

1/2 Pound Mozzarella Cheese-shredded

1 Tablespoon Pecorino Romano Cheese

4 Slices Bacon/ 0r Sausage/or Prosciutto-Cooked- Crumbled

Preheat Oven to 350 degrees.

In large pot, bring salted water to boil.  Cook spaghetti, until al dente.

In a skillet, drizzle olive oil and saute onions for a few minutes on medium heat.  Add garlic to the skillet and cook another minute, then add tomatoes, saute until ingredients are hot and combined.  Set aside to cool slightly.

In large bowl mix together milk, eggs, nutmeg, salt, pepper, cheeses, bacon and onion mixture.  Place cooked spaghetti into bowl and mix thoroughly and place mixture into large greased, oven safe skillet. Cook on medium low heat until starting to bubble around the edges and in the middle. Place in preheated oven and bake for about 30 minutes, or until center is firm.  Place under broiler to brown if desired. Remove from oven, let cool slightly and serve.  Enjoy<3

 

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Garlic & Oil Spaghetti w/ Toasted Bread Crumbs

Garlic and Oil Spagetti with toasted breadcrumbs

Such an easy, inexpensive dinner, but does not skimp on flavor!  I make a double batch and have it for dinner one night and for a side dish the next.

Garlic & Oil Spaghetti w/ Toasted Bread Crumbs 

1 Pound Spaghetti

1/2 Cup Olive Oil

4 Large Cloves Garlic-Chopped

Salt And Pepper to Taste

1 Tablespoon Dried Basil

1 Tablespoon Dried Parsley

1/4 Cup Dry White Wine

1/4 Cup Chicken Broth or Vegetable Broth

3/4 Cup Bread Crumbs

In a large pot of salted boiling water cook pasta according to package directions.

With a large skillet with olive oil cook garlic until soft and not brown( a couple minutes) add wine and let wine cook off, then add remaining ingredients except breadcrumbs.  Simmer sauce for about 10-15 minutes.

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In a small frying pan toast bread crumbs on medium heat stirring often until toasty brown.

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Add pasta to skillet and mix add in breadcrumbs stir to coat pasta with bread crumbs.  Serve and Enjoy!

Serves 4

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Stuffed Eggplant

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Are you a fan of Eggplant like I am?  This is one of my favorite winter time eggplant recipe!  An Italian comfort food my family looks forward to!

2 Small Eggplants

Drizzle Olive Oil

1/2 Pound Ground Beef

3 Sweet Italian Sausage

Pinch Salt & Pepper

1 Onion-diced

2 Roasted Red Peppers-diced

1/4 Cup Italian Style Bread Crumbs

4 Cloves Garlic-diced

1 Tablespoon Dried Basil

1 Teaspoon Dried Parsley

1/2 Cup Pecorino Romano Cheese

2 Eggs

2 Cups Tomato Sauce
Preheat oven to 350 degrees. Cut eggplant in half length wise. Scoop out eggplant, leaving some around skin.

Take the eggplant that was scooped out, then boil in a pot of water, until tender, and drain.

Salt and pepper the ground meat, then take sausage out of casing. In skillet with oil, cook meat on medium heat breaking into small crumble, until slightly brown and cooked through. Remove and set aside.

In the same skillet, cook onion until soft, add in cooked, diced eggplant, peppers, bread crumbs, garlic, basil, parsley and 1/4 cup of the cheese. Take off heat and let cool slightly. Return meat to skillet and mix together.

In separate bowl, mix eggs, then add to skillet and mix thoroughly.

Take stuffing and evenly stuff each eggplant. Top each eggplant with sauce and sprinkle with remaining cheese.

Bake for 45 Minutes. Serve, Enjoy!
Serves 2-4
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White Bean and Kale Soup

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Drizzle Olive Oil

1 Large Onion-Diced

2 Stakes Celery- Diced

2 Carrots-Sliced

2 Garlic Clove – Diced

1 Pinch Red Pepper Flakes

Salt and Pepper To Taste

1 Teaspoon Parsley

1 Teaspoon Basil

12 Cups Organic Chicken Broth

3 -14.5 Ounce White Beans-Drained

3 Cups Kale – Stem Removed and Chopped

In a large soup pot with a drizzle of olive oil, cook onions, carrots, celery and garlic on medium low heat for about 7 minutes or until vegetables are cooked and tender.  Add in remaining ingredients and let simmer for about 20 minutes.  Serve and enjoy!

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Stuffed Spaghetti Squash

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Stuffed Spaghetti Squash

 1 Large Spaghetti Squash

Drizzle Olive Oil

Salt and Pepper to Taste

2 Gloves Garlic-Diced

1 Small Onion-Diced

1-28 Ounce Can San Marzano Peeled Tomatoes

1 Teaspoon Dried Basil

½ Teaspoon Dried Oregano

Preheat oven to 400 degrees.

Cut spaghetti squash in half, scoop out all the seeds and brush the inside with olive oil and season with salt and pepper.

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Fill each squash evenly with all ingredients.  Place in oven and cook for about an hour or until squash is tender.  Scrape squash with fork to loosen spaghetti squash and mix ingredients together, season with salt and pepper if needed and serve. Enjoy!

 

Serves 4

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Caramel Spiced Apple

Caramel Spiced Apple

A Perfect Autumn Cocktail, and don’t think it’s a sissy girl drink, it packs a punch! Well maybe I’m just a sissy!  lol   My husband will ask for one, for his dessert!

Caramel Spiced Apple 

4 Shots of Spiced Rum

4 Shots Orangecello

1 Quart Unsweetened Apple Cider-Extra For Glass Rim

1/4 Cup Brown Sugar

1 Teaspoon Cinnamon

Caramel- For Drizzling

4 Cinnamon Sticks

4 Sliced Apples

Mix together rum, orangecello and apple cider. Set aside.

In a small flat bottom bowl, mix brown sugar and cinnamon together.  Place a little cider into another flat bottom bowl.  Dip glasses in cider, then in cinnamon sugar.  Drizzle caramel into the inside of each glass.  Pour apple cider mixture evenly into each glass and garnish with a cinnamon stick an apple slice.  Cheers!

Makes 4 Cocktails

 

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Maggiano’s Best Chef Winner Video

Maggiano’s Best Chef Winner

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Grown Up Blueberry Pastry

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I love summer!  I love to be warm, having outdoor parties and creating new recipes from  fresh in season ingredients.  Every year we go to Maine and put as much of a dent we can on the supply of lobster and blueberries!  Most years I leave pretty proud of a job well done.  I brought some fresh blueberries home this year and  served this a dinner party I had.  BIG HIT!

Grown Up Blueberry Danish 

1 Sheet Puff Pastry

1 Quart Fresh Blueberries-I used Maine Blueberries

3 Tablespoons Frangelico

2 Tablespoons Corn Starch

3 Tablespoons Organic Local Honey

1 Sprig Fresh Thyme

¼ Cup Hazelnuts- crushed

Preheat oven to 400 degrees

Cut puff pastry into six equal pieces, two cuts up from the sides and on cut lengthwise.  Cook pastry for 15 minutes or until lightly browned and cooked through.  Take from oven and set on cool rack.

Meanwhile; in a medium saucepan add washed blueberries, frangelico, corn starch, 2 tablespoons honey and thyme. Gently stir ingredients together and cook on medium heat until juices form on bottom of pan (about 5-7 minutes), stirring carefully often.  Turn off heat remove thyme stem and let cool.

Cut cooled pastry in half lengthwise.

In a small bowl melt the remaining honey in the microwave for about 30 seconds.  Brush tops of pastry and sprinkle with nuts.

Place bottoms on serving plate, scoop blueberry mixture on top and place on top.  I recommend serving with vanilla ice cream, which I forgot to buy.  Can be served warm or at room temperature.  Enjoy!

Makes 6 Pastries.

 

 

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Colossal Lobster Garlic Yolk Ravioli, Lemon Sauce, Composed Prosciutto

Colossal Lobster Garlic Yolk Ravioli, Lemon Sauce, Composed Prosciutto Salad

One of my favorite recipes!  If you like to give a little moan of pleasure while eating, this is the recipe to make!

Colossal Lobster Garlic Yolk Ravioli, Lemon Sauce, Composed Prosciutto Salad

Dough:

4 Cups flour

2 Teaspoons Salt

6 Eggs

3 Tablespoons Olive Oil

Filling:

Drizzle Olive Oil

1 Large Shallot- Diced

4 Cups Chopped Cooked Lobster

4 Cloves Roasted Garlic

2 Cups Ricotta Cheese

1 Teaspoon Salt

1 Teaspoon Pepper

21 Small Egg Yolks

Sauce:

1 Stick Butter

6 Cloves Roasted Garlic

Juice of 2 Lemons

4 Sprigs of Fresh Thyme Leaves

½ Cup Dry White Wine

For Plates:

Olive Oil for Frying

2 Shallots- Sliced

21 Slices Prosciutto

28 Large Shaves of Pecorino Romano Cheese

7 Cups Arugula

Pasta:

Mix together flour and salt. Place flour mixture on a large board or counter, making a well in the middle.  Place eggs and oil in the well and mix eggs together with oil.  Continue to mix eggs incorporating flour slowly until ball forms.  Knead dough for a couple of minutes or until smooth.  Wrap dough in plastic wrap and refrigerate for at least an hour.

With a roiling pin or pasta machine, roll pasta passing dough through pasta machine, once after each change of size, until reaching 7 or very thin with roller.

Filling:

In a small sauce pan with a drizzle of olive oil on medium low heat, cook shallot until tender and let cool.  In a large bowl mix together all filling ingredients except yolks and set in refrigerator.

Ravioli’s:

Take a piece of dough, Dollop a heaping tablespoon of lobster mixture about 1 1/2 inches apart.  Make a well into the mixture and place a yolk into each.  Wet dough with water around each filling and carefully place second dough on top pressing around to adhere dough together and keeping air out.  Cut ravioli’s to desired size.  Place on a floured cookie sheet, and refrigerate while making the others in the same manner, until you have about 21 raviolis.

Sauce:

In a medium sized skillet, add sauce ingredients and let simmer slightly to reducing slightly (5-7 Minutes), whisking occasionally.

Shallots:

In a saucepan with oil, fry shallots until golden brown and crispy.  Drain on paper towel.

In a large pot, cook ravioli’s in boiling salted water for about 4-5 minutes.  Carefully drain pasta.  I scooped each one with a slotted spoon.

Plating:

Arrange 3 Pieces of prosciutto, 4 shaves of cheese and a cup of arugula( not Packed) on each plate.  Place desired amount of ravioli (2-3) on each plate, drizzle garlic lemon sauce to each plate and garnish each with fried shallots.  Enjoy!

Serves 7

 

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Spaghetti Squash with Roasted Brussels Sprouts

Spaghetti Squash with Thyme and Roasted Brussels SproutsLooking for a healthy side dish, here is a keeper.  My one daughter doesn’t even like Brussels sprouts…well she does now!  I loved this recipe so much I had it for dinner the next night!

1 Spaghetti Squash

Olive Oil

Salt and Pepper to Taste

1/2 Bag Frozen Brussels  Sprouts

1/2 Teaspoon Fresh Thyme Leaves

1/2 Teaspoon Freshly Grated Nutmeg

Preheat oven to 350 degrees.  Cut squash in half length wise, brush with olive oil and season with salt and pepper.  Place on a cookie sheet and cook in preheated oven for about 45 minutes or until squash is soft.

Season sprouts with salt pepper, thyme and nutmeg.  In a large skillet with a drizzle of olive oil, cook sprouts on medium heat for about 7-10 minutes stirring often.

scrap the cooked squash with a fork into a large bowl, add cooked sprouts and mix together, adjust salt and pepper if needed. Serve.  Enjoy!

 

 

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