Pesto Gnocchi with Shrimp and Asparagus

No, I haven't disappeared again.  I just, well...lost my camera....sort of.  You see, those who know me would probably agree that I'm a pretty put together person.  However, when it comes to electronics I seem to be cursed.  Just this year, my iPhone disappeared.  Yes, disappeared at a friend's apartment of all places.  When the iPhone 4 came out, I bought it to replace my MIA phone.  Lo and behold, the pretty little thing shattered into pieces after 3 days of ownership (a combination of klutziness + a glass phone = disaster). Arrrgh.


Then, I thought I lost my camera.  Again, a strange disappearance, but entirely more depressing of a loss than than the iPhone.  Pictures and videos of predominantly food and the dog....gone!  Panicked, I posted ads on Craigslist's lost and found and just about every "Lost Camera" website I could find.  At least I learned that I do need to take pictures of things other than Sadie and things I cook....

Well folks you'll be happy to hear that this story ends with a happy ending. I found the camera yesterday sitting in my closet on top of a pair of black pants.  Since the camera is also black you can see how fooled I must have been by the camouflage.  Tricky, tricky electronics.  Always gettin' me down.

I LOVED this pesto gnocchi so much that hubby & I finished it in one setting.  When you make it yourself, you can see how disturbing this is.  Gnocchi is quite filling and delicious but we did rationalize our gluttony by reveling in the fact that I used whole wheat gnocchi in this recipe.  Purchased at Trader Joe's, land of all good things, wheat gnocchi - unlike some whole wheat pastas, tastes exactly the same as normal gnocchi.  Eat away!  If you can't find whole wheat gnocchi, I'm sure normal would be just as good if not better.  Also, if you're feeling lazy bottled pesto sauce would make this into a 15 minute cooking adventure!

Gnocchi with Shrimp, Asparagus, and Pesto
Adapted from Cooking Light, September '10

1 pound peeled and deveined shrimp, coarsely chopped
Old Bay seasoning
1 16 oz. package whole wheat gnocchi
1 tablespoon olive oil
1 garlic clove, minced
1 bunch (about 1 lb) asparagus, cut in 1-inch slices
Pesto: (in a hurry, use bottled pesto sauce)
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons minced garlic
4 tablespoons olive oil

1. Season shrimp with Old Bay Seasoning.
2. In a dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 5 minutes or until gnocchi rises to the top. Remove with a slotted spoon and rinse with cold water. Set aside.
3. In a large skillet, heat olive oil over medium heat.  Add garlic and asparagus to pan.  Cook 2 minutes.  Add shrimp and cook until heated through, about 3 -4 minutes. 
4. Combine 1 tablespoon of water, basil and next ingredients (through garlic) in a food processor; process until smooth, scraping sides.  Drizzle oil with food processor on; process until well blended.
5.  In a large bowl, toss gnocchi, shrimp and pesto until combined.  Serve immediately.

Calphalon Giveaway and BBQ Chicken & Ranch Mac 'n Cheese!

Have you ever heard of the Paleo diet? It's sort of a movement back to the diet of our ancestral caveman where you eat well, what a caveman would. Yep, what you're thinking is correct: no pop tarts, no froyo, not even cereal. Just plain ol' meat and veggies and some nuts for good measure. I suppose its kind of like a manly version of the South Beach diet.

{caption: this dish is not part of the Paleo diet}

Well, as much as I agree with the reasoning behind this diet, I just love me some sugar and some carbs. Hubby mentioned experimenting with this movement, and I felt myself shudder with caffeine-withdrawal-like shakes. The only thing that could calm my nerves? BBQ Chicken Mac 'n Cheese.  Of course, I made this for myself while he was away which actually left me wanting to adapt a caveman diet.  Leaving me home alone with a vat of mac 'n cheese is never smart.

Don't fret.  This dish isn't all bad for you.  I try to use quinoa pasta for almost all my pasta dishes now.  It's super high in protein, gluten free and all around tasty nonetheless.  Though this has to be one of my top 5 recipes, it ended up being a clear the pantry, spur of the moment meal I cobbled together with some leftovers (shredded bbq chicken, corn and beans).   The corn and beans were an interesting addition, though the mac 'n cheese purist in me will probably leave them out next time.

Now, on to the exciting stuff....a free Calphalon wok! 


Thanks to the good folks at CSN Stores who have everything from Corner TV Stands to Le Creuset, to mattresses, I got to pick out a fun prize for my readers!  Because I'm such a lover of Asian food, I chose this sweet Calphalon 13" Flat Bottom Wok.  I actually selected this prize because I have this wok and love it.

Comments are now closed for this contest.  Thanks to all who entered. I will be announcing the winner shortly!!


Open to U.S. residents only.  If you don't have a blog, please leave your email address so I can contact you if you're the winner.

The winner will be chosen randomly by Random.org on Tuesday, April 13th - 9pm Pacific.  Good luck!!

BBQ Chicken Mac 'n Cheese
Recipe by Sharon
I made this for myself so the measurements are kind of weird.  For a bigger group, double the recipe. 

1 8 oz. box quinoa pasta (available at health food stores like Henry's, Whole Foods), cooked according to package directions (plus a few minutes boiling time)
1 tbsp butter
1/6 cup flour
3/4 cup milk
1/8 cup chicken broth
1/2 cup low fat sour cream
2 tbsp ranch dressing
1/4 lb Velveeta, cut into cubes
1/4 tsp ground mustard
1/4 tsp ground black pepper
1/4 tsp coarse garlic salt
1 cups reduced fat shredded cheddar
1/4 cup black bean and corn (optional - I added this b/c I had some leftover, but not sure i would use again)
1/2 cup- 3/4 cup shredded bbq chicken (bought at TJ's)

Preheat oven to 350 degrees.

1. Melt butter over medium heat until almost bubbling. Add flour and stir until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for about 2 minutes or until smooth & thickened. Reduce heat.

2. Add sour cream, ranch, Velveeta chunks, ground mustard, pepper & garlic salt. Continue stirring until smooth and cheese melts (this may take awhile). Once cheese is melted, add shredded cheddar and stir until melted.
Add drained pasta and chicken to pot and stir until combined with cheese sauce.

3. Spray a 9x9 glass baking dish with cooking spray. Transfer pasta to the dish and bake for 15 minutes or until heated through.

Ziti with Creamy Lamb Ragu...and a Winner!!

Carb loading is traditionally a favorite activity of many a marathoner. However, hubby and I are really just normal folks who happen to love carbs in any shape or form. This evening, we decided to celebrate a great weekend with heaps of good pasta and a loaf of our favorite bread from the Hillcrest farmer's market. If you're ever in the area, check out the very appropriately named "Best Bread" booth. Ooh, I could live there it's so good.


Another one of Giada's winning recipes, this dish comes together fairly quickly thus minimizing the insane heat creation in our home. Ziti pairs quite nicely with a lamb ragu flavored with sauteed shallots, fresh mint, & a touch of ricotta for creaminess. We paired these beloved carbs with a nice bottle of chardonnay to round out a perfect summer meal. Lamb was also a nice change from the usual chicken and/or shrimp I've been cooking.


Before I leave you with the recipe I also wanted to give a huge shout out to Melissa from Baking for the Boys for being the WINNER of my reader recipe contest. This is a very late congratulations but thank you so much for your Angels on Horseback recipe! Unfortunately, I don't have any photos of the winning recipe (I dont know how you all entertain and manage to take photos), but I can provide you with some testimonials if you want proof of how delicious these were! As I was looking for easy entertaining recipes, shrimp wrapped in bacon and drizzled with homemade bbq sauce definitely fit the bill.

To thank Melissa for her great recipe, I'm sending her a copy of Alice Medrich's Chocolate Holidays: unforgettable desserts for every season. In my opinion, this book is a chocoholic's dream. Good thing Melissa likes chocolate :) Enjoy!

Both delicious recipes follow:

Ziti with Lamb Ragu
Adapted from Giada
1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 pound ground lamb
1/2 pound ground turkey (*you can use all ground lamb)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 1/2 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
3/4 cup ricotta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain.

In a large skillet warm olive oil over high heat. Add shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, ground turkey, salt, and pepper. Cook until the lamb has browned and most of the juices have evaporated. Add the wine and simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately with a loaf of warm bread.

Angels on Horseback
Courtesy of Melissa

36 large shrimp
salt and pepper
1/4 pound bacon

1. Season shrimp with salt and pepper
2. Wrap in bacon
3. Broil until done, about 10 minutes
4. Brush w/ BBQ sauce (recipe follows)
*I pre-cooked the bacon a bit so that the shrimp didn't overcook and also sprinkled the bacon/shrimp with a touch of brown sugar.


La Posada BBQ Sauce
yield: 1 1/2 pints
5 oz. Worcestershire sauce
5 oz. soy sauce
1/2 lemon, juiced
5 oz. tomato puree
1 1/2 T. dark brown sugar
1 c. heavy whipping cream

1. In a small saucepan combine Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar. Stir on medium heat until sugar has dissolved.

2. Bring to boil and simmer for 5 minutes. Remove from heat.

3. In a large sauce pan, add cream and bring to a boil. Simmer until the cream sticks to the back of spoon. Stir in BBQ sauce base to taste. Bring mixture back to boil and simmer again until it coats the back of a spoon

Dr Tyler's Chicken Meatball and Tortellini Soup

Most of the country has probably phased out of "soup season," but here in San Diego we have a pesky little phenomenon called June Gloom. Though not too chilly, many of the June days in this otherwise eternally sunny city are spent overcast and gray. I am quite positive that those of you who've just emerged from months of tundra-like conditions do not have much sympathy!


Last week, we experienced a few of these gloomy days which coincided with hubby getting a bad cough. I happened to be flipping through Tyler Florence's Dinner at My Place and saw a recipe for Dr. Tyler's Chicken soup that Tyler claims can pull him from the depths of a miserable cold.

Tyler Florence is a magical kind of man, but now he can cure illnesses too? Amazing! His soup healing soup claim piggybacks on the belief of many, including scientists, that chicken soup can cure the common cold.


Whether it cured hubby or not, we decided that Dr. Tyler certainly did something right: this was one of our favorite soups we've made! We loved it so much that we made it for the second week in a row. Tonight's version shown above (used smaller tortellini and more carrots this time around).

A combination of apple chicken meatballs, tortellini, carrots, celery and a delicious herb broth make for a very tasty soup. For those of you not already in the thick of summer, I highly suggest trying this hearty and filling soup.

**If you haven't already, check out my giveaway post! You have until midnight on Thursday to win some tasty salsa!**

Dr. Tyler's Chicken Meatball and Tortellini Soup
Adapted lightly from Tyler's Dinner at My Place

Chicken Meatballs
4 links chicken apple sausage (uncooked) We ours from Henry's and they are BIG so if you have small ones, consider using a little more
1/2 cup fresh bread crumbs (about 2 slices bread)
1/2 cup milk
1 egg
2 tablespoons chopped fresh flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, plus 2 extra tbsp for sprinkling

Soup
Extra-virgin olive oil
3 cloves garlic, smashed
4 fresh thyme sprigs
2 large carrots, cut in circles
1 medium sweet onion, chopped
2 ribs celery, diced
1 small zucchini, chopped
Kosher salt
2 quarts low-sodium chicken broth
1 bay leaf
1 pound refrigerated tortellini

2 tablespoons chopped flat-leaf parsley
4 black peppercorns

Grated Parmigiano-Reggiano, for garnish
Kosher salt and freshly ground black pepper

For the meatballs:

Preheat the oven to 375 degrees. Prepare meatballs by combining chicken meat (discard casings), bread crumbs,milk, egg, parsley & 1/4 c. Parmesan in a large bowl. Mix well with hands. Season with salt and pepper to taste. Roll meatballs and place on cooking sheet or roasting pan. Drizzle lightly with oil and sprinkle with 2 tbsp Parmesan. Roast in the preheated oven for 20 minutes, or until golden brown.

While meatballs are cooking, prepare the soup by heating a large stockpot over medium heat. Add a few rounds of olive oil to the pan, garlic, and thyme. Saute until fragrant, about 2 minutes. Add onion, carrot and celery. Continue to saute for about 4 minutes. Add zucchini and saute for another 2 minutes. Pour in chicken broth and peppercorns. Add bay leaf and parsley to the soup. Bring to a boil then reduce heat and simmer for about 25 minutes.

Once meatballs are cooked, drop them into the soup and add the tortellini. Allow soup to return to a boil and boil for several minutes or until tortellini are cooked. Season with salt and pepper to taste & sprinkle with Parmesan cheese.

Lobster Mac and Cheese with a shot of protein

There are few things in this world that I might crave more than Lobster Mac 'n Cheese. The simple creamy, cheesy decadence of macaroni and cheese is one thing, but then toss in chunks of lobster? Oh.Dear.Mama.

If I told you that this recipe is actually GOOD for you - and I mean really good for you - would you believe me? Thanks to the magic of quinoa pasta, I'm happy to bring you a reduced fat, super high in protein and fiber, yet still delicious meal. Yes, I know it sounds too good to be true, but I would never lead you astray. Already a cheerleader for quinoa, I couldn't believe my good fortune when I stumbled upon quinoa pasta at Henry's.

Made of corn flour and quinoa flour, you can rest assured that eventhough you're eating something absurdly delicious, you're also filling your body with a complete protein and all the essential amino acids you need. Amazing, huh?!

Oh, and the lobster and cheddar cheesiness is a nice touch as well.

Although the folks at Ancient Harvest boldly remind you not to overcook with an exclamation point, we have found that the pasta take a little longer than the box claims. In our household, we tend to stick to the "pick a noodle out of the pot to see if it's done" pasta cooking method.

We've also found quite the treasure in Trader Joe's Langostino Tails. A bag runs about 8-9 dollars, making lobster chunks an affordable and easy to make luxury while allowing our mac 'n cheese obsession to continue on a weekly basis.

Quinoa Lobster Mac 'n Cheese
2 8 oz. boxes quinoa pasta (available at health food stores like Henry's, Whole Foods), cooked according to package directions (plus a few minutes boiling time)
2 tbsp butter
1/3 cup flour
1 1/2 cup milk
1/4 cup chicken broth
1 cup low fat sour cream
1/2 lb Velveeta, cut into cubes
1/4 cup Parmesan cheese
1/2 tsp ground mustard
1/2 tsp ground black pepper
1/4 tsp coarse garlic salt
2 cups reduced fat shredded cheddar
1/2 -1 cup frozen peas (we use the full cup as pea lovers!)
12 oz of frozen langostino tails (bought at Trader Joe's)

Preheat oven to 350 degrees.

1. Melt butter over medium heat until almost bubbling. Add flour and stir until smooth. Gradually add milk & broth. Bring to a boil; cook and stir for about 2 minutes or until smooth & thickened. Reduce heat.

2. Add sour cream, Velveeta chunks, Parmesan, ground mustard, pepper & garlic salt. Continue stirring until smooth and cheese melts (this may take awhile). Once cheese is melted, add shredded cheddar and stir until melted. Stir in peas & lobster. Add drained pasta to pot and stir until combined with cheese sauce.

3. Spray a 13 x 9 baking dish with cooking spray. Transfer pasta to the dish and bake for 25 minutes.

Good Ol' Tuna Noodle Casserole

I'm very fortunate to have ended up quite the adventurous eater. As a child, I would pick and chose foods with ardent fury that I simply would and would not eat. Would you believe I never ate beans until college? ...told my friends' parents that I was allergic to milk because I hated the taste? ...refused to eat any sandwich that had been contaminated with pickle juice?

Well, luckily for us all I have turned out to be quite a charming and not-so-picky adult. :)

The worst offender on my "do not eat" list was hands down - canned tuna. I simply couldn't sit next to a friend or classmate who had a tuna sandwich. In college, my study buddy brought a snack pack of tuna and crackers and I swiftly put an end to our study dates.

I don't recall the first time I got over the canned tuna hurdle, but I can now safely say that tuna noodle casserole is one of my favorite comfort foods. While it certainly doesn't bring back any nostalgia of childhood, family dinners or momma's cooking, it does remind me of the early days of my relationship with hubby.


Back when we were dating, I enjoyed cooking but had a very small kitchen and limited supplies (think a mish-mosh of pots and pans from college, the majority of which were hand-me-downs from my mother's kitchen or garage sale purchases). Since I was very much a budding cook, I stuck to lots of recipes using "convenience foods" like condensed soup or pre-packaged stir fry mixes. My recipe repertoire had its limitations, but I always had a few standbys that I knew would impress. Cooking for a new boyfriend required me to be calm, cool and collected in the kitchen (none of which I am today!) Tuna noodle casserole was my favorite dish to throw together so we could spend more time being googly-eyed and all that stuff that new couples enjoy.

Today, I like to think that I have gotten much better in the kitchen, but we still enjoy good ol' tuna noodle casserole more often than not. It's simple, delicious, and easy. To my old study buddy - I apologize. I'd be happy to have you and your tuna cracker snack pack over any day.

Good Ol' Tuna Noodle Casserole
1 tablespoon butter
3/4 cup diced onion
1 cup milk
1 (10.5 ounce) can condensed reduced-fat cream of mushroom soup
1 1/4 cups frozen green peas
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
2 cans tuna, drained and flaked
3/4 box of rotini cooked according to package directions
1/3 cup Italian breadcrumbs
2 tablespoons grated Parmesan cheese

Preheat oven to 450° and spray a 2qt casserole dish lightly with cooking spray.

Melt butter in a saucepan over medium-high heat. Add onion; sauté 3-4 minutes. Add milk and soup. Cook 3 minutes; stir constantly with a whisk.
Add peas, lemon juice, salt, pepper, garlic salt and tuna. mix well. Add drained noodles and toss to coat noodles with sauce. Pour into casserole dish.

Combine breadcrumbs and cheese; sprinkle on top and spray breadcrumb topping with nonstick cooking spray. Bake at 450° 15 minutes or until bubbly.

Rustic Penne with Sausage, Artichokes and Sun Dried Tomatoes

For those of you who applauded my food journal efforts, thank you. It was a valiant effort, but my inner beast took a hold of me and forced me to eat faster than I could write. It happens. Maybe I'll put it on 2010's list of resolutions.


I may eat a lot, but I can at least attempt to cook & eat healthy. This penne pasta recipe was inspired by a dish I saw in Giada's Family Dinners. I made quite a few tweaks, including adding additional veggies, using whole wheat pasta and subbing turkey sausage for the meat. In order to add a little creaminess without adding a lot of fat, I added a few dollops of part-skim ricotta cheese to thicken up the sauce. After buying a tub of ricotta on sale, I've found that it works wonders and have happily been throwing it in to just about every dish I make, whether it belongs or not!

The pasta is a hearty, easy to throw together meal that filled us up. We happily had the dish for leftovers the next night. Instead of microwaving, which tends to dry out pasta in my opinion, I threw the leftover pasta into a wok with some olive oil, broccoli, a few more scoops of ricotta cheese and finally green peas. We liked this version the best so I've included it in the recipe below.

Rustic Penne with Sun Dried Tomatoes, Artichokes & Sausage (and too many other goodies for a recipe title...)
Inspired by Giada's Family Dinners

3/4 cup drained oil-packed sun-dried tomatoes, sliced with 2 tbsp of oil reserved
1 large link (1/2 lb) of sweet Italian turkey sausage, casings removed
1 large link (1/2 lb) of hot Italian turkey sausage, casings removed
2 8 oz packages of artichoke hearts, coarsely chopped & thawed
2 large garlic cloves, chopped
1 3/4 cup chicken broth
1/2 cup dry white wine
1/4 cup frozen green peas
1/4 tsp red pepper flakes
Kosher salt & freshly ground pepper
12 oz whole wheat penne
1/2 cup freshly grated good-quality Parmigiano Reggiano cheese
1/4 cup fresh parsley, chopped
1/2 cup loosley packed baby spinach
cooked broccoli florets (optional)

1. Heat 2 tbsp of sun dried tomato oil in a large skillet. Add the sausage and break up into pieces. Cook until brown, about 6-8 minutes. Transfer the sausage to a bowl.

2. Add artichokes & garlic to the same skillet and cook until garlic is tender, about 2 minutes. Add the broth, wine, and sun dried tomatoes. Bring to a boil and allow to simmer until the sauce reduces slightly, about 8 minutes. Add peas & red pepper flakes.

3. While sauce is simmering, bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8-10 minutes. Drain the pasta, do not rinse.

4. Add pasta, sausage, 1/2 cup of cheese, parsley, spinach, and broccoli (if using) to the mixture. Toss until combined. Add two scoops of Ricotta cheese and continue to toss until cheese is melted and incorporated in sauce. Season with salt and freshly ground pepper, to taste.

Nemesis, This Gnocchi is for You!

Do you have a gym nemesis? Maybe it's the Wet Guy who profusely sweats all over every machine you want use.... Or, the MeatHead Grunter who startles you with his "OOH HOO" each time you lift a dumbbell. And then there's the Gym Rat who you spot at the gym 24/7 - whether you're on your normal schedule or randomly working out at 11pm.

Well, my gym nemesis is Gym Barbie. Perhaps it's a little bit out of jealousy, but how do you never sweat? And keep that perfect body when you only walk on the treadmill...slowly? Oh Gym Barbie! Tell me your secrets. Do you wear waterproof makeup? Oh wait, I forgot. You don't sweat!

In honor of my Gym Nemesis who clearly never eats Bling Cupcakes or Ginormous Cookies, I'm posting today's healthy meal of Skillet Gnocchi with Spinach and White Beans. Surely she must eat, right?



I absolutely love gnocchi. There's something about the little pillows of goodness that is so comforting and delicious. Smother those potato babes in pesto, meat sauce, cream sauce....I'll take it. Though with my skinny nemesis in mind, I decided to make this healthy version that's cooked in a little olive oil instead of the usual boil. It's a hearty, easy to make meal perfect for a weeknight. It also proves to you that in our household we actually eat real meals as opposed to desserts everyday :)

Skillet Gnocchi with Spinach & White Beans
Adapted from Eating Well, February '09

1 tablespoon olive oil
1 16 oz package of gnocchi
1 sweet onion, finely diced
4 cloves garlic, minced
1/2 cup water
6 cups spinach, stems removed
1 15 oz can of diced tomatoes with garlic & olive oil
1 15 oz can of cannelinni beans, rinsed and drained
1/4 tsp fresh ground pepper
1/4 cup freshly grated Parmesan cheese

1. Heat olive oil in a medium skillet over medium high heat. Add gnocchi and pan fry for about 5-7 minutes. Remove from heat.

2. In the same skillet, spray with nonstick cooking spray or add a little more olive oil. Saute onion until tender, about 2 minutes. Stir in garlic and water. Cover and cook until onion is soft. Add spinach and cook until spinach starts to wilt.

3. Add tomatoes, beans, pepper, and bring to a simmer. Stir in gnocchi and add cheese. Cover and cook until cheese melts.

Toasted Sesame Chicken Pasta & a Giveaway!!

“We should look for someone to eat and drink with before looking for something to eat and drink, for dining alone is leading the life of a lion or wolf”
-Epicurus (Greek philospher, BC 341-270)

True, true, Epicurus. There's something to be said about sharing a tasty meal with friends and family over good conversation, laughter, and a bottle of nice wine. I suppose there are many occasions where I end up dining alone, but eating with others is a true joy. ...unless your dining mate has bad manners, of course.

In their new cookbook, The Gathering of Friends, Michelle Huxtable and Alyse Christensen provide menus, recipes and table setting ideas meant to help you Gather Your Friends to the table and enjoy a homecooked meal. Each section focuses on an event or party such as a shower, a "Ladies Luncheon," breakfast brunch, or holiday meal. The photos are stunning, the cookbook well laid-out and there's even a section for you to write your own comments / notes!

After drooling over page after page, I decided to make the Toasted Sesame Chicken Pasta from the "Springtime Breakfast" section. Clearly, I have my seasons wrong, but give me a break. I live in California. Though probably intended to be more of a pasta salad, I decided to serve this warm and as our main entree for dinner. Delicious and hearty, we greatly enjoyed the toasted sesame flavor and ease in preparing the dish. I did make a few modifications as the original calls for candied pecans (delicious sounding!) but we had an allergy in the group. Hope you enjoy as much as we did!



Since I enjoyed this cookbook so much, I wanted to share with a copy with you! Please leave a comment with your favorite dish to share with friends. Whether it be ice cream or a big bowl of chili, I'd love to hear your favorites. I've always wanted to use the Random Number Generator so leave your comment by Thursday, October 30th!

Jamie Oliver's Tuna Meatballs

Why would I remember anything I could look up?
- Albert Einstein

It's quite often that my friends and I decide to "geek it up" and challenge each other to trivia like "name that state's capital" or "name a college's mascot" or even "name that celebrity's spouse."

...doesn't sound thrilling, I know. However, we somehow manage to argue, debate, and make bets on some of the most mundane of life's facts. Without fail, we nearly always need to settle at least one dispute via Blackberry internet or Google. Ahh, our reliance on technology....

Remember the days when you actually knew your friends' and family's phone numbers by heart? I even used to recall birthdays (all on my own!), and often my dear ones' addresses in the event I needed to send them a card or (gasp) a handwritten letter!

Microsoft Outlook products do all that remembering and organization for me now.

Similarly, I've come to rely on the internet for 98% of my recipes. Don't get me wrong, I have a whole bookshelf of cookbooks, but I somehow always revert to all of your delicious blogs, food websites like Cooking Light and bulletin boards for our next meal ideas.

Realizing I should probably utilize some of my (many) cookbooks, I chose this recipe from Jamie Oliver's cookbook, Jamie's Italy: Le Migliori polpette di tonno or the best tuna meatballs.

As opposed to your typical mom 'n pop veal, beef or lamb meatballs, Jamie's meatballs are a tasty mixture of tuna, pine nuts, Sicilian spices and breadcrumbs. Initially, we weren't sure what to think of this recipe, but being a lover of both tuna and cinnamon, I couldn't pass this up. You heard me right, tuna and cinnamon. Sounds strange, but any combination of my two favorite things in this world couldn't possibly be wrong. And Jamie's accent is just so cute. He couldn't be wrong either. I digress.


Though my tuna meatballs aren't quite as pretty as Jamie's, they're absolutely delicious and amazingly fragrant. I had a little bit of an issue with having the meatballs stick while I was rolling them, so I added a touch of olive oil to the mixture. Other than that, this is a fairly simple, yet delicious meal you all should enjoy! Serve with spaghetti, some toasty bread & a nice bottle of white wine, and enjoy the evening.

Le Migliori Polpette di Tonno, Jamie's best tuna meatballs
adapted from Jamie's Italy

for the tomato sauce
olive oil
1 small sweet onion, chopped
4 cloves of garlic, chopped
1 teaspoon dried oregano
1 28 oz can of plum tomatoes (I found these at Trader Joe's)
Kosher salt and freshly ground pepper
about 1 teaspoon of honey
small bunch of freshly chopped flat leaf parsley

for the meatballs
14 oz. fresh tuna (not canned)
olive oil
1/4 cup pinenuts
1 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
1 teaspoon dried oregano
handful of freshly chopped flat leaf parsley
1 3/4 cup Italian breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon fresh lemon zest and juice from 1/2 lemon.

1/2 box of spaghetti, cooked according to package directions

1. Chop tuna into about a 1 inch dice. Heat a large skillet over medium heat and pour a few rounds of olive oil. Add tuna, pinenuts and cinnamon. Season lightly with salt & pepper to taste. Saute until tuna is browned on all sides, but not cooked all the way through to prevent overcooking. Remove from heat and place into large mixing bowl. Allow to cool for about 5 minutes.

2. Add oregano, parsley, breadcrumbs, Parm, eggs, lemon zest and juice to the bowl. Use your hands and scrunch the mixture together. If the mixture doesn't stick add a few teaspoons of olive oil. Combine well. Roll the mixture into golf-sized balls and place onto an oiled cookie sheet. Allow to sit for one hour.

3. While meatballs are resting, heat olive oil in a large pan over medium heat.
Add onion and garlic and heat slowly until soft, about 8 minutes. Add oregano, tomatoes, salt & pepper and bring to a boil. Add honey and reduce heat to a simmer for 15 minutes. Pour sauce into a blender (or use an immersion blender). Blend/Puree until smooth. Take a taste and add more salt or seasoning if needed.

4. Using the pan you fried the tuna on, add a little more olive oil and place back onto the heat. Add meatballs to the pan and allow to brown on all sides. If the pan isn't big enough, saute in two batches. Add to the sauce when done and sprinkle with parsley. Serve with spaghetti.

Smoky Chipotle Pasta Salad

Today's post is going to be short and sweet, because after spending an enjoyable summer in D.C. I'm going home!! As you can tell, I'm quite excited.

Though I had initially been a bit reluctant (and a little bit of a brat) to give up my dreams of a sunny beach summer, I admit that leaving DC will be a smidge bittersweet. Returning to an urban area has reminded me of the joys of public transportation, eclectic & ethnic eateries, and of course, the ability to walk to a destination beyond my mailbox.


Beyond the perks of city living, life in the kitchen is sure to improve. I'm ecstatic to be reunited with my KitchenAid mixer, my pots & pans, and of course all of my baking tools. Having a little counter space never hurt either. I was getting burnt out on baking muffins week after week and using Tupperware, stock pots, or any other cylindrical object I could locate as my mixing bowls.

As I'm leaving for the airport in just a few short hours, I decided to do one last roundup of the kitchen and use the leftover ingredients lingering in the kitchen: 1/2 box of pasta, chipotle peppers in adobo sauce from the quinoa chili, 1/4 cup of frozen mixed veggies, some stray lemons and wilted cilantro, 1 clove of garlic and 1 link of sweet Italian sausage...a motley crew to be sure.

I thought of making a hot pasta dish, but instead settled on a pasta salad combining all of the ingredients above. It's truly a clear the pantry type of recipe, so feel free to modify with what you have on hand. If I were to make this again, I would use fresh corn as opposed to the mixed veggies. I'd also use cilantro that didn't look like it was on its last leg! The pasta tastes best at room temperature so that it stays nice & creamy.

Once I get settled back into the house, I'm sure I'll begin cooking up a storm and have plenty of recipes to share.

Smoky Chipotle Pasta Salad
2 cups uncooked pasta
1 large garlic clove, minced
1 -2 sweet Italian sausages (I only had one but would use two next time)
1/2 of a chipotle pepper in adobo, minced
1/2 cup frozen mixed vegetables or corn
1/2 cup mayonaise
1/2 juice of a lemon
1 teaspoon adobo sauce
1/4 teaspoon brown sugar
salt & pepper to taste
olive oil
handful of cilantro, chopped

1. Cook pasta per directions on box and drain
2. In a medium skillet, heat olive oil and saute garlic clove for 1 minute
3. Add in frozen vegetables and the chopped chipotle pepepr and stir. If needed, add a little water to help the veggies cook.
4. Once cooked, remove vegetables from the pan and cook the sausage in the same pan. Slice the sausage once browned & cooked until no longer pink, about 7-9 minutes
5. In a medium bowl, combine mayonaise, lemon, adobo sauce, brown sugar and salt and pepper.
6. Add veggies, pasta and sausage to the bowl. Toss gently and sprinkle cilantro on top.

Athenian Shrimp & Orzo

As much as I love sweets, I try to be on average, a healthy grocery shopper. I usually select whole grain over white breads, and will pick reduced fat items when I know it won't compromise taste. In general, here's my thoughts: fat free salad dressing = quasi-edible; fat free cheese = gummy, scary mess; nonfat yogurt = yummy.

A few weeks ago, I purchased a tub of vanilla yogurt that blatantly advertised that it was "FAT FREE." After making his daily breakfast combo of yogurt, granola and fruit, hubby proclaimed that fat free yogurt was "gross. thin. unflavorful." mmm, kay. I tried to point out that his anti-fat free product aversion was most likely a creation of his head, but I was only met with a frown.

Fast forward to what's probably our 4th grocery shopping trip of the week (obviously not always the best of planners). We cruise by the dairy aisle and hubby mentions that Light 'n Fit has always been his favorite yogurt brand and tosses a few in the cart.

My response: "Really? I also love Light 'n Fit because it's fat free!"

He refused to believe me until this morning when he opened the refrigerator, groaned as he checked the yogurt label and saw with his own eyes a big fat zero next to grams of fat. He didn't say anything else 'bout it. It's all in your head, my love.

What does Athenian Shrimp and Orzo have to do with yogurt? Well, not much except that this dish is also healthy and low in fat. Though being low fat typically counts as a virtue, its sometimes best to keep those facts a secret from the ones you love. So, for all of you turned off by low fat meals, pretend I never told you.

Today's dish comes from Eating Well and is advertised as a heart healthy, high in calcium, high in potassium and low in fat meal. Because we still have no baking dishes, I skipped the baking, kept the house relatively cool and cooked everything on the stove. Low fat or not, we both loved this dish!

Check out Presto Pasta Nights, hosted this week by the fabulous Ruth of Once Upon a Feast.

Athenian Orzo and Shrimp
Source: Eating Well
1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Pinch of crushed red pepper
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese

1. Preheat oven to 450°F Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. (or skip the baking if your house is too hot already and cook entirely on the stove).
Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley. If not baking, simply toss in the orzo to the shrimp mixture. Add feta and parsley and serve.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

Spinach Black Bean Lasagna

Back in the day when hubby and I were glowing and engaged, we had the great joy of planning our wedding and the most fun of all: the reception menu. With the carnivores in charge (our families and hubby) we of course, had Filet Mignon as the main act. For my sake, we added a Lobster Tail as the supporting act. For the sake of our 3-5 vegetarian friends, we decided to offer the option of a vegetarian plate on the RSVP cards.

A ridiculous number of invitations went out (big families all around), and finally, I had a wave of relief after surviving several wedding invitation disasters. After practically dancing and skipping out of the post office, I came home and looked lovingly at one of our extra invitations.

“WE SPELLED VEGETERIAN WRONG!"

That’s right, ladies and gents. 300+ of these babies went all across the country & over the Pacific Ocean to Asia asking my dearest friends and family if they were “vegeterian.” Ever since then, I’ve had it against vegeterians :)

#2 of the Carnivore’s Vegetarian Menu:
Spinach Black Bean Lasagna

Though I absolutely love black beans, I wasn’t quite sure I wanted them in my lasagna. Where’s all the creamy cheese and ground meat? Well, the cheese is still there. Black beans stand in for the usual ground turkey or beef and make both the sauce and filling hearty with a little dose of protein for good measure. The beans are mashed into the pasta sauce so their taste, while still present, is much more subtle than you’d expect. Spinach, red pepper, mushrooms and onion round out the filling with zesty Mexican cheese topping each lasagna layer. Though it may not look all that appetizing below, I promise it is!

Ricotta/Parm/Spinach/Pepper/Mushroom Goodness:

I usually like to make my own pasta sauce, though it typically simmers for about 2 hours; the lasagna takes 1 hour to bake so unfortunately, I didn’t have 3 hours to dedicate to dinner this go-around. I cheated and used two jars of pasta sauce: 1 Mushroom Marinara and 1 jar of Newman's Own Sockarooni sauce. If you are lucky enough to have a big batch of homemade sauce in the freezer, this would be a perfect time to bring it out!

Kevin from Closet Cooking is hosting Presto Pasta Night this week so hurry up and get your entry in!

Spinach Black Bean Lasagna

Lasagna Filling
½ large red bell pepper, finely chopped
1/4 cup sweet onion, finely chopped
½ teaspoon cumin
¼ teaspoon chili powder
1 tsp olive oil
½ cup sliced mushrooms
2 large eggs, beaten
1 (15 oz) container ricotta cheese (lowfat is OK, but don’t use nonfat)
1 (10 oz) package frozen chopped spinach, thawed and drained
1/4 cup chopped fresh cilantro
1/2 teaspoon Kosher salt
¼ cup fresh Parmesan
4 cups shredded Mexican Cheese blend (or Monterey Jack), divided

Black Bean Lasagna Sauce
2 cans black beans, rinsed and drained
2 (26 oz) jars pasta sauce or approximately 5 cups homemade pasta sauce
1/2 teaspoon ground cumin
¼ teaspoon ground black pepper (approximate, add more to taste)
9 precooked lasagna noodles (can use no-boil lasagna noodles, if available)

chopped fresh cilantro , for garnish

Preheat oven to 350 degrees and spray a 13 x 9 baking dish with nonstick spray.
Heat olive oil in a medium nonstick skillet over medium high heat. Add red pepper, onions, and ½ teaspoon cumin and the chili powder; sauté until tender about 6 minutes. Set aside to cool.

In a large bowl, stir together mushroom, eggs, ricotta, spinach, cilantro, salt, Parmesan cheese and 1 cup of the Mexican cheese. Add red pepper / onion mixture. Set aside.

Mash black beans with a potato masher or a hand held immersion blender (I have neither and tried using a fork – not recommended without high levels of patience!) Stir in pasta sauce, cumin and black pepper, to taste. Spread 1/3 of the sauce on the bottom of the baking dish. Layer with 3 noodles, half of spinach filling mixture, and 1 cup Mexican cheese. Repeat next layer with sauce, 3 noodles, remaining filling and cheese. Top with remaining noodles, sauce and cheese.

Bake, covered, at 350° for 1 hour. Uncover and top with remaining cheese. Bake 5 minutes or until cheese melts and is bubbly. Garnish, with chopped cilantro.

Labor of Love: Pulled Pork BBQ Sammies & Chicken Pasta Salad

I was a little bit of a precocious child. I'd find something and when I decided to like it, I LOVED it and took it upon myself to become an expert. One year, my obsession became dolphins - bottlenose, spotted, spinner- it didn't matter, I loved them all. I put my little heart into scouring through encyclopedias, books about dolphins, reading and learning just about everything my developing brain could soak in.

Hey, I even went through a dolphin fashion phase where I would wear dolphin earrings to match my dolphin t-shirt and socks (somehow I made it through these years with friends). Well at some point during my research, I read that dolphins were unfortunately being caught in nets by tuna fisherman. From that day forward, I swore I would never eat tuna. And I didn't...until I was in my 20s and decided I LOVED eating tuna, not studying them. Thankfully, I believe fishing practices have also improved.

I similarly decided as a child that I would not drink milk at the tender age of 3. Later in my childhood, I simply would not and could not eat a pig. That day, at the age of 8, I swore off pork. The tuna and the milk were not such a huge deal in my family. However, swearing off meat in a carnivorous family does not go over well. For many years, my Mom (being the saint she is) would have to make me my own "special" dish while the rest of the family dined on beef and pork. We'd go out for Pizza Hut and while the rest of the family shared a Meat Lovers pie, I'd have to get my own cheese pizza. Faces would sour when they saw my barren pizza; my parents would often wonder where I came from!

Fast forward to many years later: I'm no longer a picky eater in the least bit. I'll try anything once though the last time I said this I ended up eating chicken feet and feeling a tad bit ill.

As you'll notice, most of my posts and cooking concentrates on desserts (for obvious reasons), chicken/poultry and seafood. Even though I am no longer picky, old habits die hard and I have never been much of a meat eater. I had my very first bites of steak when I met my husband.

Hubby should probably hang out with my family more often since he's also quite a carnivore. He has been more than patient, altering his diet to accommodate mine so that we can share dishes at restaurants and I don't need to cook him anything "special" that I wouldn't enjoy myself. Though I will say that I'm less than skilled at cooking pork or beef, I've made a conscious effort to try it out from time to time to be fair to his tastes. While the rest of the world is moving towards a vegetarian diet, I'm bucking the trend. I'm a quasi-wannabe vegetarian trying to eat more meat!

Pulled pork is one of my favorite 'compromises' and this recipe is beyond easy. I usually save it for nights I know that I'll be working late or unable to make a fancy dinner. Lean pork tenderloin goes into the slow cooker with a magic tenderizing ingredient...Root Beer! The first time I used this recipe, I was a little skeptical, but it has tasted great every time. After several hours of slow roasting, add your favorite bbq sauce (Sweet Baby Rays is best in my opinion) and allow to cook on low for another hour. Voila, you have wonderful slow roasted pulled pork! If you have more time, consider serving these with cole slaw on the top. It's also delicious on the mini Hawaiian rolls you can purchase at most groceries.

This may be my shortest & easiest (& tastiest) recipe to date. (check out those superlatives!) J

Pulled Pork BBQ Sammies
2 pounds pork tenderloin, trimmed
salt & pepper
1(12 oz) can of root beer
sweet onion, cut into 5 rings ½” wide (reserve remainder of onion for other use)
1 bottle Sweet Baby Ray's BBQ Sauce (or your favorite)
toasted kaiser buns, makes about 6-8 sandwiches depending on bun size

1. Rub salt and pepper into pork tenderloin, to taste.
2. Cover the bottom of the slow cooker with sliced onion rings, about 4-6. Place pork tenderloin on top of onions in slow cooker. Pour root beer over the pork, cover and cook on low until tender, about 5-6 hours.
3. Remove pork from the slow cooker and shred with a fork and knife. Drain half of the juice from the slow cooker and save onions in the juice.
4. Add pork back to slow cooker and pour bbq sauce over pork. Eyeball the amount to use based on how saucy you would like your pulled pork. Combine well and cook on low for an additional hour. Serve on toasted kaiser buns.

Chicken & Pasta Salad
adapted from Cooking Light
1 1/2 cups chopped red,yellow and orange bell pepper
1/2 cup frozen green peas, thawed
3/4 cup plain fat-free yogurt
1/3 cup chopped onion
1/4 cup light mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked chicken breast (about 1 pound)
1 cup cooked tri color rotini pasta
1/2 cup shredded cheddar cheese

1. Combine the first 9 ingredients in a medium bowl. Add the chopped cooked chicken, cooked pasta,and cheese and toss mixture well. Cover salad and chill 1 hour.

Print out the recipe here:

You Want What for Dinner?!

...spaghetti & meatballs of course.

You see, I have a bad habit of pestering hubby about helping me come up with dinner ideas. I say 'pester' because with as much time as I spend perusing cooking blogs and participating on boards, I really shouldn't need too much of hubby's input for dinner ideas. Though it is nice from time to time, the poor man couldn't pick out leeks and rhubarb from shallots in a lineup.

So, after a particularly stressful day and an inability to think straight, I forced hubby to come up with our Sunday dinner and of all things, he chose homemade spaghetti and meatballs. Though this would probably be the last thing I order in an Italian restaurant, I couldn't scoff at the idea and come off as the crazy wife who requests opinions but doesn't like any of them. Well, actually I suppose this happens all the time, but who's keeping track?

For hubby, spaghetti & meatballs reek of nostalgia - family dinners and quality homemade food with fresh ingredients. For me, I think of $5.99 all-you-can-eat church spaghetti dinners. Growing up in an Asian household, I get nostalgic over things like nasi goreng, lemper ayam, and kue lapis. Dishes like spaghetti & meatballs usually came from Mr. Chef Boyardee, a sauce packet or the local Pasta House. Nonetheless, I forged on and began my search for a true, hearty & homemade recipe.

I wasn't quite sure where to start but as usual, a simple Google search resulted in a bevy of delectable recipes from fellow food bloggers. After reading through a few, I chose Chelley's spaghetti sauce from Sugar and Spice since I had over-zealously plucked my basil plant and needed to use dried basil. Then, knowing how much hubby likes Italian sausage, I found Elise's meatball recipe from Simply Recipes that uses both ground beef and Italian pork sausage. Plain breadcrumbs are used in the original recipe, but I tried Italian style breadcrumbs to give the meatballs an extra flavor kick.

Like many wonderful things in life, good things come to those who wait. Though we live in an instant gratification society, this homemade sauce is best when simmered all day, or at the very least a few hours. You'll be rewarded with tempting aromas wafting through your house and a sauce that is so much better than any kind you could buy in the store. Since I was at first skeptical, but certainly won over by this recipe, I'm submitting it to this week's Presto Pasta night.

While not the most sophisticated of dishes, homemade spaghetti & meatballs is ultimate comfort food. Sorry, Chef Boyardee.

Homemade Spaghetti Sauce
adapted from Sugar & Spice

2 Tablespoons olive oil
1 large sweet onion, chopped
4 cloves garlic, chopped
1 28-oz. can tomato puree
1 28-oz. can tomato sauce
2 ½ teaspoons dried parsley
1/2 teaspoon dried basil
Water from rinsing extra sauce and puree from inside of cans
2 teaspoons salt
2 Tablespoons sugar
1/2 teaspoon ground black pepper
1 bay leaf

1. Saute onion and garlic in olive oil over medium-low heat until onion is tender.
2. Add tomato sauce, tomato puree, parsley, basil, water, salt, sugar, pepper and bay leaf.
3. Stir and lower heat to a slow simmer. The sauce is best when simmered for at least 2 hours. Remove bay leaf before serving

Italian Meatballs

(adapted from Simply Recipes)

1 lb ground beef
½ lb fresh sweet(mild)Italian pork sausage, casings removed
2 Tablespoons finely chopped basil (I used 2 tsp dried basil)
2 Tablespoons finely chopped fresh Italian parsley
½ cup finely chopped crimini brown mushrooms
2 eggs, lightly beaten
¾ cup Italian style bread crumbs
¼ cup grated Parmesan cheese
1 ½ teaspoons Kosher salt
2 teaspoons fresh ground black pepper
1 Tbsp olive oil

1. Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, Parmesan cheese, salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meat balls. Roll and compress into tight balls. (We made ours a little larger).

2. Heat frying pan over high heat and add olive oil. Sear and brown meat balls on all sides, about 2-5 minutes depending on size of meatballs. You may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer and do not over-cook as these will simmer with the sauce.

3. Add meatballs to spaghetti sauce, and gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.

Lighter Penne Rustica

It's a tough life being a food lover and blogger. I spend too much time perusing other foodies' blogs and drooling over their creations with an end result of an exploding list of recipes to try. I finally got around to crossing one off: a delicious pasta dish that I first saw on Mr Orph's Kitchen blog. Penne Rustica is full of smoky prosciutto, chicken and shrimp, mixed in with a creamy sauce accented by peas. Though the recipe sounded divine, I knew I needed to lighten it up without compromising on taste. Hubby had just been on a cheeseburger bender (long story) and as his wife, it's my duty to look out for his cholesterol, right? :)

I ended up decreasing the butter & cheese, using fat free half and half instead of cream, and adding some mushrooms in for good measure. The dish resulted in hubby proclaiming his never-ending love for me, and internally thanking all of our wedding guests for buying us such nice kitchen gear (that 6 months later still inspires me to cook). This is probably the most sinful tasting, yet not-really-that-sinful dish I've ever made. We enjoyed this dish with a 2005 Chateau St Jean Chardonnay we brought home from Sonoma & some warm French bread.

Penne Rustica
adapted from Mr Orph's Kitchen
1 pound penne rigate pasta
2 chicken breasts, chopped
1 lb medium shrimp, peeled and deveined
1/2 cup sliced mushrooms
1/2 cup prosciutto, chopped
3/4 cup frozen peas
1/4 cup grated Parmesan cheese
1 tbsp fresh flat-leaf parsley minced, for garnish
salt and pepper
1 tablespoon olive oil

For the sauce:
1 tbsp butter
2 tbsp minced garlic
2 tbsp fresh rosemary minced
1/2 cup marsala wine
2 cups fat free half and half (or use heavy cream if you prefer)
3/4 cup grated Parmesan cheese
1/2 cup nonfat milk
1 tbsp cornstarch
1 tbsp Grey Poupon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
pepper, to taste

Preheat the oven to 475 degrees

1. Cook pasta according to package directions and drain. Set aside.

2. Season chicken with salt and pepper. In a medium skillet over medium-high heat, saute chicken in olive oil until brown on both sides, about 4 minutes. Add shrimp and mushrooms; cook until shrimp is almost done (just turning pink), about 2-3 minutes. Remove chicken, shrimp, and mushrooms from pan and transfer to plate. Cover with foil to keep warm.

To make the sauce:
3. Using same skillet, melt the butter over medium heat, scraping up any browned bits. Add minced garlic and rosemary and cook for approximately 2-3 minutes, or until garlic begins to brown. Add the marsala wine and cook for an additional 5 minutes or until marsala wine is reduced.

4. Add the half and half, 3/4 cup Parmesan cheese, dijon mustard and spices (salt through cayenne pepper). Add salt and pepper to taste.

5. Combine cornstarch and milk in a small bowl or glass. Whisk the cornstarch slurry into the sauce and continue whisking until smooth.

6. Bring sauce to a simmer and simmer until sauce thickens. Add chicken, shrimp, prosciutto, and peas and combine. Cover and turn off heat.

7. Assemble the dish by spraying a 13 x 9 baking dish with non-stick spray. Pour in the pasta. Add the sauce and mix well. Top with additional Parmesan cheese. Bake in the oven for 10-12 minutes until heated through and the cheese is melted & bubbly. Garnish with parsley.