Pasta Snails with Sundried Tomatoes, Kalamata Olives, Basil, and Pinenuts

Serves 2 – 3 as a main course or 6 as a starter 2 cups chiocciole pasta (snails) 8-10 baby heirloom tomatoes – sliced in half 1/4 cup – kalamata olives, chopped 1/4 cup – pine nuts, toasted 15 basil leaves, chiffonade (sliced lengthwise ribbons) 1/2 red onion, diced 1/4 cup – oil-packed sun-dried tomatoes,… Continue reading Pasta Snails with Sundried Tomatoes, Kalamata Olives, Basil, and Pinenuts

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Pasta, Corn & Mushroom Truffle

Serves 4-6. Courtesy of Emeril Lagasse. Note: Dish cooks very quickly; chop and prepare all ingredients before cooking. 16 oz – Fettuccini pasta 8 oz – Pancetta (chopped at 1/4″ x 1/4″ pieces) 3 ears – fresh white corn (trimmed off cob) 16 oz – mushrooms, sliced (portobellos or baby ‘bellos are best) 1/2 tsp… Continue reading Pasta, Corn & Mushroom Truffle

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Caprese

serves 6-8 2 oz (1 package) – Basil (very coarsely chopped – approx 12-15 leaves) 2 large Tomatoes, sliced to bite sized pieces 4 oz – Fresh mozzarella, sliced to bite-sized pieces 4 cloves – Garlic, chopped 4 Tbsp – Olive Oil 1 Loaf – French or Italian Bread, sliced to ¼” pieces (optional) Variations: … Continue reading Caprese

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Shrimp & Grits, Creole Style

Serves 4. Total time= 40 Minutes. Recipe created by Tanya Holland. Tanya Holland dreamed of becoming a star chef. Who knew she’d find the best kind of fame running Brown Sugar Kitchen in gritty West Oakland? 1½ pounds large shrimp, peeled and deveined 3 Tbsp – butter, divided 6 Tbsp – green onions (about 3),… Continue reading Shrimp & Grits, Creole Style

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Egg Bites

Copycat recipe of Starbucks Egg Bites– Serves 3-4 4 large eggs 1/2 cup – Cottage Cheese 1/2 cup – Pepperjack Cheese (or any other preferred) 1/4 cup – diced green chilles (optional) 1/2 cup – ham slab, medium chopped Preheat oven to 375 degrees F. Butter or pre-spray (Pam) a cupcake pan (or 4 x… Continue reading Egg Bites

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Mexican Taco Blackened Seasoning

(Makes 5 1/2 TBSP combined) 1 Tbsp – cumin powder 1 Tbsp – ancho chile powder 1 Tbsp – Mexican oregano 1 Tbsp – smoked paprika 1 Tbsp – garlic powder 1/2 Tbsp – cayenne

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