Shrimp Garlic Pasta

 Quick dinner that tastes like restaurant quality.

INGREDIENTS

8 ounces spaghetti

1 1/2 Tablespoons butter

1 Tablespoon minced garlic

1/2 pound jumbo raw shrimp

1 Tablespoon olive oil

1/2 cup thawed frozen peas

5 ounces grape tomatoes

1 1/2 Tablespoons chopped fresh chives

1/4 cup shredded Parmesan cheese

Fresh Lemon Juice

Pepper

INSTRUCTIONS

Bring a large pot of salted water to boil. Add pasta and cook according to manufacturer's instructions.

Drain, reserving 1/2 cup liquid. Set aside.

In large skillet, over medium heat, melt butter. Add shrimp and cook about 2 minutes; then flip anf cook additional 2 minutes or until cooked thoroughly. Add garlic during last minute of cooking.

In same skillet, add oil and tomatoes. Cook 2 - 4 minutes until tomatoes have softened. Add peas.

Reduce heat to medium-low. Return pasta to skillet. Add pasta water, as needed, to create a glossy sauce.

Stir in shrimp and chives and Parmesan and a splash of lemon juice. Season with salt and pepper and serve immediately.

Shrimp Pesto Pasta

 With a bumper crop of basil in the garden this year, I'm looking for new ways to enjoy it. This recipe does the trick!

INGREDIENTS

4 cups loosely packed basil

1/4 cup pine nuts

4 garlic cloves, 1 crushed and 3 chopped

1 1/2 tsp salt plus more to taste

Black pepper to taste

1/3 cup olive oil plus 2 Tablespoons

1/2 cup grated parmesan cheese plus more for serving

1 lb spaghetti

1 10-ounce bag frozen peas, thawed

1 pound large shrimp, peeled and deveined

INSTRUCTIONS

For the pesto, Combine basil, pine nuts,  crushed garlic, 1 tsp salt, a few grinds of pepper, lemon juice and olive oil in blender or food processor. Pulse to form thick paste. Add parmesan cheese. Pulse to incorporate. Set aside.

Bring large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta water and then drain the spaghetti.

Heat remaining 2 Tablespoons olive oil in large skillet over medium high heat. Season the shrimp with 1/2 tsp salt and few grinds of pepper. Add to skillet and cook, tossing until shrimp is cooked through. Add chopped garlic and peas and cook about 1 minute longer.

Remove skillet from heat.

Add spaghetti, 1/2 cup pesto and 1/2 cup pasta water to skillet. Toss to coat well. Add additional pesto and/or cooking water to achieve desired result.

Serve with additional parmesan on top.

Mexican Street Corn Salad

 Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.

INGREDIENTS

7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.

2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels

1/2 red pepper, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 - 1/3 cup crumbled cotija cheese - no substitutions!

1 1/2 T. fresh lime juice

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 cup red onion, finely diced

1 jalapeno, seeded and finely chopped  (more if you want more heat)

Black pepper to taste

Salt to taste

INSTRUCTIONS

Bring pot of salted water to boil.

Add pasta and cook according to package instructions to al dente. Rinse and drain.

Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.

Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.

Season dressing with salt and pepper to taste.

Combine cooled pasta with corn. Add dressing and stir to combine.

Add red onion, jalapeno and red pepper.  Toss until all ingredients are coated with the dressing.

Fold in the cheese.

Sprinkle additional cheese and chili powder over top.

Chili Mac Ragu

 A chili mac ragu is the best descriptor for this recipe.  The combination of spices produce a sauce that is hearty and complex in flavor.

Ingredients

1  pound ground beef

1 small (or 1/2 large) onion, chopped

3 cups beef stock

1/2 cup tomato paste

1 1/2 Tablespoons chili powder

1 Tablespoon apple cider vinegar

1 tsp. Worcestershire sauce

4 1/2 tsp cocoa powder

1/2 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 - 1/2 tsp ground cayenne pepper

1/8 tsp ground allspice

1/8 tsp ground cloves

1 bay leaf

Salt and pepper to taste

1/2 pound Campanelle pasta

Grated cheddar cheese and chopped green onions for topping

Optional:  Add 1/2 pound sliced baby bella mushrooms; brown along with beef and onions.

Instructions

In Dutch oven, brown ground beef and onion, about 10 minutes. Drain fat if needed.

Add beef stock and simmer for 10 minutes.

Add tomato paste, cocoa, vinegar, Worcestershire sauce and all spices and herbs. Simmer uncovered for about 45 minutes, allowing sauce to reduce.

In separate pot, bring salted water to boil. Cook Campanelle according to manufacturer's instructions.

Serve sauce over pasta. Top with cheese and chopped green onion.

Garden Lasagna

It's August, the local farmer's markets are full of fresh vegetables and these are the perfect ingredients for this lasagna. Once you complete the chopping, this hearty vegetarian dish comes together quickly with no-boil lasagna noodles and store bought marinara sauce.

Ingredients

2 tsp. olive oil

1 small zucchini, diced into small pieces

1 red pepper, diced into small pieces

1 small yellow squash, diced into small pieces

3 carrots, peeled and diced into small pieces

8 ounces chopped mushrooms

1 onion, diced

1 Tablespoon minced fresh garlic

1 egg

2 tsp dried parsley or 2 Tablespoons fresh parsley

3 Tablespoons fresh chopped basil

15 ounces ricotta cheese

2  cups grated mozzarella cheese

1/2 cup grated Parmesan cheese

24 ounces store-bought marinara sauce

9 no-boil lasagna noodles

Instructions

Preheat oven to 400 degree. Spray a 9x13 inch pan with cooking spray.

In large skillet, heat oil over medium-high heat. Add all the vegetables and cook until tender and lightly browned. When the vegetable are done cooking, stir  in marinara sauce,

In a separate bowl, mix together egg, parsley, basil, ricotta cheese, 1 cup mozarella cheese and 1/4 cup Parmesan.

Spread one-fourth of the vegetable mixture on the bottom of the 9x13 inch pan. Top with three no-boil noodles. Then, top with 1/3 of the ricotta mixture and another one-fourth of the vegetable mixture.

Repeat layers two  more times. Then, top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover with greased aluminum foil. 

Bake for 35 minutes. Remove foil and bake for another 5-10 minutes or until heated through,  liquid is absorbed and cheese on top is browned. Let stand at room temperature for 10 minutes before cutting.

Top with additional fresh basil, if desired.

Lobster and Shrimp Spaghetti

 A decadent dish that will impress your guests - and simple to make.

Ingredients 

1/2 pound spaghetti

2 4-ounce lobster tails

6 ounces shrimp

1 Tablespoon melted butter

1 Tablespoon olive oil

8 ounces grape tomatoes

2 cloves of garlic, minced

1/2 tsp. crushed red pepper flakes

1/4 tsp salt

1/4 cup basil leaves, rough chop

Lemon slices

Freshly grated Parmesan cheese

Instructions

Preheat oven to 425 degrees.  Prepare lobster by slicing down the shell and exposing the meat. Place lobster tails in baking dish. Arrange shrimp around the lobster. Drizzle melted butter on top of lobster and shrimp. Place 1 Tablespoon water in bottom of dish.  Bake for 8 - 12 minutes. Check often and remove as soon as the meat is cooked. Be careful not to overcook or the lobster and shrimp will become rubbery. Allow to cool slightly.  Remove lobster meat from shell. Remove shrimp shells. Cut meat into bite size pieces.

Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving one cup of cooking water.

While the pasta is cooking, heat olive oil in large skillet. Add tomatoes and cook until they start to break down and release their juices, about 8-10 minutes. Stir in garlic and red pepper flakes.  Season with salt and pepper. 

Add lobster meat and shrimp to the skillet and stir to coat. Add 1/4 cup reserved pasta water. Cook over medium heat stirring constantly. Add additional pasta water, 1/4 cup at a time, until the sauce has your desired consistency. Add basil and turn off heat.

To serve, place pasta in individual serving bowls. Add sauce on top. Top with freshly grated parmesan cheese, freshly ground black pepper and a squeeze of lemon.

Pasta e Fagioli Soup

You've probably had this soup at Olive Garden. Here is my version.

Ingredients

2 Tablespoons olive oil
1 pound sweet turkey sausage (remove meat from casing)
1 1/2 cups chopped onions
1 cup diced carrots
1 cup diced celery
4 cloves minced garlic
3 (8 ounce) cans tomato sauce
2 (14.5 ounce) cans chicken broth
1/2 cup water
1 (15 ounce) can fire-roasted tomatoes
1 1/2 cups chopped fresh spinach or kale

1/2 cup frozen peas
2 tsp. sugar
1 1/2 tsp dried basil
1 tsp. dried oregano
1 tsp. dried thyme
Salt and pepper
1 cup dry Ditalini pasta
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed

Toppings:  Shredded Parmesan cheese and chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in soup pot over medium high heat. Add sausage and cook, breaking up and stirring occasionally, until cooked through.
Drain fat from pan and remove sausage.
Add remaining 1 Tablespoon oil to pot.  Add onions, carrots and celery and saute over medium-high heat until tender. Add garlic and saute one minute more.
Add chicken broth, tomato sauce, water, tomatoes, spices and cooked sausage.  Season with salt and pepper to taste.
Bring to a boil and then reduce heat to a simmer, stirring occasionally. Cover and cook for 15 - 20 minutes.
Add beans, spinach and peas. Cook 3 minutes longer.
Boil pasta according to manufacturer's instructions. Drain pasta.
Add pasta right before serving.
Ladle into bowls and top with chopped parsley and Parmesan cheese.

Gnocchi with Sausage, Peppers, Spinach and Beans

This is a hearty and flavorful one pot Italian dish that is perfect for cool nights.

Ingredients

3 Tablespoons olive oil
Salt and pepper
1 red bell pepper, coarsely chopped
3 green onions, white and green sliced into 1-inch slices
3 cloves of garlic, sliced thin
1 tsp. red chili flakes
1/2 pound bulk Italian sausage
1/4 cup dry white wine
1 can white beans, drained and rinsed
2 cups kale, cut into bite size pieces with stem removed (or spinach if preferred)
1 (16 ounce) package gnocchi
2 Tablespoons chopped fresh parsley
2 Tablespoons fresh basil
Parmesan cheese

Instructions

Cook gnocchi according to package instructions. Drain, reserving 1 cup cooking liquid.

In large skillet, over medium heat, add oil, bell pepper, onions, garlic, and chili flakes. Saute until softened. Then add sausage and kale and cook, breaking apart sausage into bite size pieces. Cook until sausage is lightly browned and cooked through. Add wine and beans and simmer for two minutes.

Add cooked gnocchi and cooking liquid.  Stir to combine. Season with salt and pepper. Add parsley and basil.

Divide among four serving plates and top with Parmesan cheese.

Veggie and Orzo Stuffed Red Peppers

This recipe is a great side dish. It is versatile. You can mix and match your veggies of choice. You can substitute the cheese of your liking.  It is a colorful dish that is as appealing to look at as it is to eat!

Ingredients

1 cup orzo
3 red peppers, cut in half through the stem, seeds removed
2 Tablespoons Canola oil
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
1 Tablespoon finely minced garlic
2 cups fresh spinach, chopped and stems removed
1 Tablespoon fresh oregano
2 Tablespoons chopped fresh parsley
3/4 cup grated aged white cheddar cheese, divided
Salt and Pepper

Note that this recipe can be personalized in many ways with the following substitutions.

Carrots and celery can be substituted with other vegetables such as chopped broccoli or peas.
Spinach may be substituted with chopped kale.
Fresh oregano can be substituted with fresh basil.
Aged white cheddar cheese can be substituted with cheddar, swiss or jack cheese.

Instructions

Preheat oven to 425 degrees. Place peppers, cut side down, on an oiled baking sheet and roast for 10-15 minutes or until slightly softened. Remove from oven and flip cut-side up and allow to cool slightly while preparing remaining ingredients.
Turn down oven to 350 degrees.
Cook orzo according to manufacturer's instructions. Drain.
Heat oil in skillet over medium-high heat. Add onion, carrots and celery and cook, stirring occasionally, until softened. Add garlic and spinach and cook until spinach is wilted, Remove from heat and add orzo, oregano, parsley, 1/2 cup cheese and salt and pepper to taste.
Spoon orzo mixture into peppers. Top with remaining cheese. Cook for 25  minutes or until chese is lightly browned and pepper is cooked.
Serve immediately.

Clam Linguini

Who knew it takes less time to make a delicious clam sauce than it does to boil the linguini noodles?
Because I live in a land-locked area, I always thought that clam linguini should only made in areas where fresh clams were available. But, I found that a delicious clam linguini can be made with canned and frozen clams.

Ingredients

1 pound linguini
Salt
1/4 cup olive oil
1 can flat anchovies, drained
4 - 6 cloves garlic, chopped
1 teaspoon dried thyme
1/2 to 1 teaspoon crushed red pepper flakes (depending on how much kick you want!)
1/2 cup dry white wine
1 (15 ounce) can chopped baby clams and the juice
1 box (16 ounces) frozen clams in their shells
1 Tablespoon butter
Handful of chopped fresh parsley
Parmesan cheese

Instructions

Bring a large pot of water to a boil. Add salt and the linguini and cook according to package instructions.
Cook frozen clams according to manufacturer's instructions in the microwave.
In a large skillet over medium heat, add oil, anchovies, garlic, thyme and crushed red pepper.
Cook together until the anchovies melt into the oil and break up completely. Add wine to the pan
and stir to combine. Add canned clams and their juices. Add frozen clams and their juices. Bring to a simmer. Add butter and stir until melted.
Drain pasta and place in bowls. Top with clam sauce.
Grate parmesan cheese on top.

Double-Up Manicotti

Two sauces, two meats and two veggies make this manicotti double good.
This recipe is adapted from a Pillsbury Winter Fun 1987 cookbook.

Ingredients

8 ounces uncooked manicotti shells
1/2 pound Italian sausage
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 1/2 cups chopped cooked chicken breast
2 egg yolks
9 ounce package frozen chopped spinach, thawed, cooked and squeezed to drain
1 cup shredded  mozzarella cheese
1/2  + 1/3 cup grated Parmesan cheese
16 ounce jar red spaghetti sauce
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cups whipping cream
Dash garlic powder
Dash nutmeg

Instructions

Cook manicotti shells according to package instructions.
Heat oven to 350 degrees. In skillet, brown sausage, onion and mushrooms, breaking up sausage into small pieces. Remove from skillet and drain on paper towels.
In large bowl, combine sausage mixture, chicken, egg yolks, spinach, mozzarella cheese and 1/2 cup Parmesan cheese. Mix well. If a more evenly and finely chopped filling is desired, place mixture in food processor and pulse to desired texture.
Drain manicotti and fill each shell with the sausage mixture.
Pour half of the spaghetti sauce into a 9x13 inch pan. Place filled shells on top of sauce, side by side.
In saucepan, melt butter. Stir in flour and cook until smooth. Gradually add whipped cream and cook, stirring, until slightly thickened. Stir in 1/3 cup Parmesan cheese, garlic powder and nutmeg. Blend well. Pour white sauce over manicotti in baking dish. Pour remaining spaghetti sauce down the  middle of the pan.
Bake for 35 - 40 minutes.

Ravisagna

Half ravioli and half lasagna, this dish comes together in minutes and then bakes for an hour.
I let my grandkids assemble this and then watch their pride in having made dinner for mom and dad.

Ingredients

1 jar 26-28 ounces marinara sauce of your choice
1 bag 26 - 27 ounces frozen ravioli of your choice
2 cups shredded mozzarella cheese
2 Tablespoons shredded Parmesan cheese

Instructions

Preheat oven to 350 degrees.
Spray a 9x13 inch pan with cooking spray.
Spread 2/3 cup of the marinara sauce evenly on the bottom of the pan.
Place 1/2 of the ravioli over the sauce (no need to cook or thaw)
Top with 1/2 of the remaining sauce and 1 cup of cheese.
Place remaining ravioli on top. Top with remaining sauce and cheese.
Sprinkle Parmesan cheese on top.
Cover with foil.
Bake at 350 for 40 minutes. Uncover and bake 20 minutes more. Allow to stand
10 minutes before serving.

Spicy Thai Peanut Noodles

Ingredients

12 ounces spaghetti

1 large red bell pepper, sliced into thin strips, about 2 inches long

1 large cucumber, peeled and seeded, sliced into thin strips, about 2 inches long

1 cup matchstick carrots

3/4 cup chopped green onions

1/2 cup chopped cilantro

1/2 cup chopped salted roasted peanuts, roughly chopped

Sesame seeds for garnish

Peanut Sauce

1/2 cup creamy peanut butter

1/4 cup warm water

3 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoon Sriracha sauce (more or less to taste)

2 Tablespoons fresh lime juice

1 1/2 Tablespoon peeled and finely minced fresh ginger

1 Tablespoon minced garlic

1 Tablespoon sesame oil

Instructions

Cook spaghetti according to manufacturer's instruction.

Prepare peanut sauce by combining all ingredients in mixing bowl and whisking together until smooth.

Drain pasta and pour into a large serving bowl. Toss with sauce and then add red pepper, cucumber, carrots, green onions, cilantro, and peanuts. Toss to combine. Sprinkle with sesame seeds.

Recipe source: Cooking Classy

Super Cheesey Macaroni and Cheese

My grandkids love macaroni and cheese and homemade is the best!
This recipe makes a big batch! Perfect side dish for a crowd.

Ingredients

12 ounces box of elbow macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup 1/2 and 1/2
1/2 teaspoon dry mustard
1 teaspoon onion powder
Salt and Pepper to taste
1/2 can condensed cream of cheddar soup
4 cups grated sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees.
Cook macaroni according to package instructions. Drain and rinse.
Melt butter over medium heat in large saucepan. Whisk in flour and cook for 2 minutes while stirring.
Slowly whisk in milk, 1/2 and 1/2, mustard powder and onion powder. Cook over medium heat while stirring until thickened.

Remove from heat and stir in Parmesan cheese and 3 cups of cheddar cheese. Add soup.
Combine cheese mixture with elbow macaroni. Pour into a greased 9x13 inch pan. Top with remaining one cup of cheddar cheese.
Bake 15 minutes or until bubbly. Do not overcook. Cool 10 - 15 minutes before serving.

This recipe was adapted from "Spend with Pennies" website.

Greek Orzo Salad

When we start to get some warm days in the spring, I look for light refreshing salads as a side dish. Gone is the comfort food of winter. This recipe, adapted from Cooking Classy, is a perfect addition to chicken or fish.

Ingredients

For the Dressing:
1/3 cup olive oil
3 Tablespoons fresh lemon juice (must be fresh)
1 clove garlic, finely minced
Salt and pepper to taste

For the Salad:
1 1/4 cup dry orzo pasta
1 cup feta cheese, crumbled
1 medium English cucumber, peeled and diced
1 (10.5 ounce) package grape tomatoes, cut in halves
3/4 cup sliced black olives (or 1/2 cup sliced kalamata olives)
1/2 cup chopped red onion
3 Tablespoon (or more) chopped fresh basil
2 Tablespoons chopped fresh parsley

Instructions

Combine salad dressing ingredients in small bowl and whisk together.
Cook orzo according to package instructions. Drain and cool.
Add all salad ingredients , including cooled orzo, in large bowl.
Just before serving, pour dressing over top and toss to coat evenly.

Asparagus, Tomato and Goat Cheese Pasta Salad

Asparagus is in season now and I love to include it in dishes that feel like spring. As the calendar moves to March, I like to incorporate more light dishes and move away from the comfort food of winter.

Ingredients

12 ounce bag bow-tie pasta
1 pound asparagus, cleaned and cut into bite sized pieces
1 pound ripe tomatoes, seeded and chopped
3 cloves garlic, minced
1/2 cup chopped onion
3 Tablespoons balsamic vinegar
4 Tablespoons olive oil
8 ounces crumbled goat cheese
6 cups assorted baby salad greens
1 cup fresh basil, chopped

Instructions

Place pasta in large pot of boiling water and cook until tender.
Steam asparagus until crisp-tender.
Drain pasta and asparagus. Rinse in cool water and drain again.
Combine tomatoes, onions, garlic, vinegar and oil in large bowl. Stir to mix.
Add pasta and asparagus. Toss to combine.
Add basil, salad greens and goat cheese.
Toss until mixture is uniformly covered with dressing.
Season with salt and pepper and serve.

Baked Macaroni and Cheese

Store bought packaged mac and cheese is full of salt and artificial coloring. Homemade is not difficult and a much healthier option.

Ingredients

1/2 pound elbow macaroni
3 Tablespoons butter
3 Tablespoons flour
1 Tablespoon dry mustard
3 cups milk
1/2 cup chopped onion
1/2 teaspoon paprika
1 egg
12 ounces shredded sharp cheddar cheese
1 teaspoon salt
Black pepper
Topping: 3 Tablespoons melted butter mixed with 1 cup panko bread crumbs

Instructions

Preheat oven to 350 degrees. Cook pasta al dente in large pot of salted boiling water. While pasta is cooking, in separate pot, melt butter. Whisk in flour and mustard. Stir for about 5 minutes. Stir in milk, onion and paprika. Simmer for 10 minutes. Place egg in small bowl and whisk. Add  one or two Tablespoons of hot milk mixture to the egg and whisk. Then, add egg mixture back into milk mixture, whisking. Stir in 3/4 cup of cheese until melted. Season with salt and pepper. Fold macaroni into the milk mixture and pour into a 2 quart casserole. Top with remaining cheese. Top with panko/butter mixture. Bake for 30  minutes. Remove from oven and allow to rest for 5 minutes before serving.

Veggie-Loaded Bolognese

January is the time for New Year's resolution and they often include goals for eating better. One of my goals this year is to incorporate more vegetables (and less meat) into our meals.  This recipe was adapted from "Cooking Light" magazine, January-February, 2016 edition.
It is packed with flavor, a hearty dish with only a half pound of meat to serve four.  The time consuming part of this recipe is the chopping, There are a lot of finely chopped vegetables. But, once the chopping is complete, the dish comes together is less than a half an hour.

Ingredients

2/3 cup boiling water
0.75 ounce dried porcini mushrooms
1 Tablespoon olive oil
1.5 cups finely chopped white onion
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
8 ounces finely chopped baby portobello mushrooms
6 large cloves garlic, minced
8 ounces lean ground sirloin
3 Tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how much kick you want)
2 (8 ounce) cans tomato sauce
1/4 cup water
1/3 cup finely chopped toasted walnuts
6 ounces regular or whole grain spaghetti
Shaved Parmesan cheese

Instructions

Finely chop onions, celery and carrots and combine in a bowl.  Finely chop baby portobello mushrooms and garlic and place in another bowl. Pour boiling water over the porcini mushrooms in a small bowl. Allow to stand for 15 minutes. Remove porcini with a slotted spoon, reserving the soaking liquid, Finely chop the porcini mushrooms.

Heat a large skillet over medium heat. Add oil. Add carrots, celery and onions.  Cook, stirring occasionally, for five minutes. Add portobello mushrooms and garlic; cook, stirring occasionally, for 6 minutes. Add ground beef. Cook, stirring frequently, for 3 minutes. Add tomato paste. Stir to combine and cook one minute, stirring constantly. Add porcini mushrooms, oregano, salt, red pepper flakes and tomato sauce. Add porcini soaking liquid and 1/4 cup water.  Bring to a boil, then reduce heat and simmer, uncovered for 12 minutes or until thickened, stirring occasionally.

Bring pot of water to boil and cook spaghetti according to manufacturer's instructions. Drain.

Just before serving, add walnuts to the bolognese sauce.
To serve, place spaghetti in bowl and spoon over pasta sauce. Top with shaved parmesan cheese.

NOTE:  I received a spiralizer for Christmas and I am using it to incorporate more vegetables in our meals. For this dish, I spiralized a small butternut squash. I added the butternut "noodles" to the boiling spaghetti during the last 4 minutes of cooking. The sauce for this dish is so flavorful that the taste of the butternut squash was not obvious - and I love the taste of butternut squash. But, adding spiralized vegetables to the noodles is a great way to cut carbs and increase veggies.

Lobster Mac and Cheese

This is a decadent dish, perfect to wrap up the holiday season.
This recipe comes from Chef John at  www.foodwishes.blogspot.com. The recipe is prepared for two people in individual gratin dishes. I made increased the recipe by 1/2 and served it in a larger casserole as a side dish and it easily served 6 adults.

Ingredients

2 teaspoons vegetable oil
2 lobster tails (5-6 oz each)
2 Tablespoons butter
1 1/2 Tablespoons flour
1 1/2 cups milk
Cayenne to taste
1/4 teaspoon sweet paprika
1/2 teaspoon salt or more to taste
Pinch of ground nutmeg
Few drops of Worchestshire sauce
4 ounces grated sharp white cheddar cheese
1 ounce grated Gruyere cheese
1 generous cup elbow macaroni
1/2 teaspoon fresh thyme leaves

For the crumb topping
3 Tablespoons panko bread crumbs
1 Tablespoon melted butter
2 Tablespoons grated Parmesan cheese

Instructions

With a sharp knife, slice the lobster tails in half (the long way).  Remove any veins or small pieces of shell that might have broken.
Put vegetable oil in skillet on medium high. When skillet is hot, add lobster tails halves. Cook about two minutes on each side. You do not want to cook them completely.  Remove from skillet and set aside to cool.
When cool enough to handle, place your thumb under the meat and remove from the shell. Chop the meat into large chunks and set aside.
Boil elbow macaroni according to manufacturer's instructions. Add the lobster shells to the boiling water along with the macaroni to add more lobster flavor to the dish.  When macaroni is cooked, removed lobster shells and set aside. Drain macaroni, reserving about a cup of cooking liquid.

In same skillet that was used to saute the lobster tails, add butter. Stir over medium heat until melted. Add flour and cook for about 30 seconds. Add cold milk and cook, stirring until bubbly and thickened. Reduce heat to low. Add cayenne, paprika, salt, nutmeg and Worchestshire sauce.
Stir to combine and allow to cook on low for about 3 - 5 minutes. Add cheeses and stir until melted, but take care not to overcook.
Add cooked macaroni and stir to combine.  The mixture should be wet and saucy. If not, it will become too dry when baked. If it is not, add a portion of the reserved macaroni cooking liquid to achieve a saucy mixture.
Put macaroni mixture into buttered casserole or gratin pan. Place lobster meat pieces on top. Use a fork to poke them down into the macaroni and cheese.

Prepare crumb topping by combining 3 Tablespoons melted butter with panko crumbs and Parmesan cheese. Sprinkle crumb mixture on top of the lobster mac and cheese. Poke into the mixture with a fork,

Bake at 400 degrees for 20  minutes.  Or, prepare and refrigerate before baking. Then, allow the mac and cheese to sit out for 30 minutes before baking at 400 degrees for 20 minutes. Garnish with reserved lobster tails.

Mom's Spaghetti Sauce

If you try just one recipe from my food blog, it should be this spaghetti sauce. This is my mom's recipe from many years ago. The secret ingredient is Angostura bitters. It adds a depth of flavor that makes everyone love this spaghetti.

Ingredients

3 Tablespoons olive oil
1 large onion, chopped
6 cloves of garlic, chopped
1 pound fresh mushrooms, sliced
1 green pepper, seeded and chopped
1 pound ground beef
1 pound Italian sausage
1 Tablespoon Worchestshire sauce
1 Tablespoon Angostura bitters
4 bay leaves
2 can tomato paste
1 large can diced tomatoes
2 Tablespoons brown sugar
2 teaspoons salt
1 teaspoon celery salt
1/4 teaspoon pepper
Dash of cayenne pepper

Instructions

Heat oil in large stock pot. Add onions, garlic and green peppers. Saute until softened. Add mushroom and continue to saute until cooked.  Add ground beef and Italian sausage and cook, stirring frequently, until meat is no longer pink.
Add all remaining ingredients. Fill tomato paste jars with water and add to pot.  Cook at a low simmer, uncovered, for 3 hours. Add more water if needed.