pasta – Page 2 – Loving Food, Fashion, & Life

Roast Turkey, Fennel & Onions

Posted on September 16, 2013 by LFFL

Made with roast turkey breast, extra-wide egg noodles, white wine, chicken stock, Parmigiano-Reggiano cheese, heavy cream, extra-virgin olive oil, chopped fresh thyme leaves, sliced garlic cloves, fennel bulbs, onions, flour, fresh flat-leaf parsley leaves, salt & pepper, and topped with pine nuts.

I don’t know what to say other than it did not make the cut into my recipe binder. It was ”meh” at most for me.

Recipe for—Roast Turkey, Fennel & Onions with Buttered Egg Noodles

So, if you have nothing else to do today, find a way to turn a “meh” meal into an OMG meal.

Take-Away Life Lesson: Sometimes you just gotta grin and bear dinner.

Pirate Pasta

Posted on August 23, 2013 by LFFL

Made with penne rigate pasta, olive oil, fresh cremini mushrooms, garlic cloves, tuna, capers, olives, chicken broth, tomato paste, red pepper flakes, fresh basil, Pecorino Romano cheese, and salt & pepper.

This was a good tuna pasta, but I have no idea why it’s called Pirate Pasta. I can only assume it’s something pirates might eat, but what do I know? It’s been a while since I’ve been pirating on the high seas.

Recipe for—Pirate Pasta

So, if you have nothing else to do today, make this lovely pasta dish and share it with the pirates you know in your area.

Take-Away Life Lesson: If you don’t want the tuna to get lost amongst all the pasta and other ingredients, add yourself an extra can or two for your liking so you can really get down with that tuna flavor.

Fusilli With Pecorino Romano & Black Pepper

Posted on August 18, 2013 by LFFL

Made with organic durum wheat fusilli pasta, chopped baby spinach, mascarpone cheese, Pecorino Romano cheese, olive oil, fresh chopped garlic, salt & pepper, and seasoned baked chicken breast.

After I read this recipe, I decide I was going to add some seasoned diced chicken to it. I really felt like it was missing something—and I was right!

This was a perfect meal with the chicken added to it.

Recipe for—Fusilli with Pecorino Romano & Black Pepper

So, if you have nothing else to do today, try making yourself a great pasta dish such as this.

Take-Away Life Lesson: If you feel a recipe could benefit from another ingredient, don’t be afraid to experiment with it. Life is a fabulous journey to learning new things!

Orzo With Mint Salmoriglio Sauce

Posted on August 10, 2013 by LFFL

Made with orzo pasta, fresh mint leaves, fresh parsley, and Pecorino Romano cheese; topped with a sauce made of olive oil, lemons zested and juiced, garlic, and salt & pepper.

Sooooooo yummy with chicken.

Recipe for—Orzo with Mint Salmoriglio Sauce

So, if you have nothing else to do today, try making this simple dish for your meal today.

Take-Away Life Lesson: Add some seasoned diced chicken into any pasta dish and you’ve got yourself a good filling meal.

Capellini Al Forno

Posted on August 4, 2013 by LFFL

Made with capellini pasta, chopped prosciutto, shredded smoked mozzarella cheese, grated parmesan cheese, bread crumbs, fresh flat-leaf parsley, eggs, butter, salt & pepper, and a drizzle of olive oil; served with marinara and tomato-basil sauce.

Well, this recipe called for a springform pan of which I did not own. So this forced me to go shopping—as only I love to do. I’ve never used a springform pan before and never knew what you’d need to use one for.

I figured if you had a round baking dish, why not use that? But NOW I understand. It all started to sink in after I used the little dillymajoogles on the pan to snap and unsnap it. How cool is that?! (It’s the little things that excite me.)

I love when I ‘live and learn’ something new all the time. Of course, I’m totally in love with my springform pan now. Now, hmm, what else to make in it?

This recipe didn’t have much flavor on its own for my taste buds so I definitely needed lots of the marinara sauce to go with it for flavor. If you wanted to eat it without the sauce, you’d probably need a little more salt or prosciutto to give it a little more oompf.

Recipe for—Capellini Al Forno

So, if you have nothing else to do today, find something that you can make inside a springform pan and have some fun unsnapping and snapping it into place.

Take-Away Life Lesson: Apparently springforms are for those recipes you can’t just turn upside down or there’ll be a big mess to contend with in some cases. Springforms keep the pretty shape all nice and neat.

Food Adventures

Posted on January 22, 2013 by LFFL

Bone-in Pork Chop with sautéed Brussels sprouts, herb whipped mashed potatoes, and ham hock sauce.

Now that’s what I call a pretty pork chop. I barely wanted to cut into it. Needless to say, I eventually did and enjoyed every delicious minute of it. Mmmm Mmmm!

Chicken Fettuccini with wood-fired chicken, bacon, spinach, and smoked tomato cream sauce; and Macaroni & Cheese with fiore pasta, four-cheese sauce, & bread crumbs.

All I can say is this pasta fest was as good as it looked. But if you ever have to get up from your table to go track down your server because he doesn’t come back to the table for an eternity, it can take away from the experience. Needless to say, wasn’t happy about that.

Super Chief Philly Steak Sandwich with cheese, onions, mushrooms, & green peppers with a side of Tuxedo Fries.

I absolutely love this steak sandwich. Grab your food at the counter and make yourself at home at a table in front of a 5o-inch television screen and watch a game while you eat. This place is tucked away in a corner so it’s hard to know this place exists if not by word-of-mouth.

Kona Grill Macadamia Nut Chicken — Macadamia Nut Chicken

Macadamia Nut Chicken with garlic mashed potatoes & haricots verts served with shoyu-cream sauce & pineapple-papaya marmalade; Tomato Basil Bisque with onions, garlic, spicy croutons, & parmesan cheese; and Chicken & Vegetable Potstickers with soy sauce.

Of course, I had to take half of this yummy eating at the Kona Grill in a to-go box with me. And wouldn’t you know as I’m walking down the street, a homeless guy around 25-30 years old begged me for my leftovers. He Continue reading “Food Adventures” →