Spicy Sausage Fettuccine

Spice up any date night with this hot meal at home!!!

1 lb of Fettuccine, cook according to the package directions

1 tomato diced

1 yellow onion sliced finely

1 shallot minced

2 tbs of garlic minced

1 sweet bell pepper cut into strips

3 Italian sausages removed form the casings

1/4 tsp of red pepper flakes--- just to spice things up!

1/4 tsp of Italian seasoning

1 big hand full of fresh basil

2 tbs of olive oil

1. Cook Fettuccine

2. Drizzle Olive Oil in the bottom of a large pan

3. Over a medium heat, cook Sausage, onions, shallots, garlic, peppers, red pepper flakes, Italian herbs, and a dash of salt and pepper.

4. When the sausage is cooked through, add the tomatoes and basil, saute for a few more minutes

5. Toss the fettuccine with the spicy sausage and veggies!

(I used a vegetable fettuccine from Ronzoni called Garden Delights!!  It was very good and healthier than plain pasta!)

Pumpkin Pecan Muffins

Fall is here and it's time to get inspired!  Is there anything better than the smell of pumpkin and cinnamon wafting from the oven.  It will fill the whole house goodness, and inspire you to break out the sweaters and scarfs! 

Ingredients:

• 3c of sugar
• 1c cooking oil
• 4 eggs
• 3 1/3 c of all purpose flour
• 2 tsp salt
• 1 tsp of ground cinnamon
• 2/3 c water
• 15 oz can of pumpkin puree

1. Preheat the oven to 350 degrees
2. Grease muffin pan or insert muffin cups
3. In mixer or with a hand mixer, beat sugar and oil together, then add eggs and beat again on low until it is well blended and then set aside
4. In a large mixing bowl, combine dry ingredients and nuts
5. Alternate adding dry ingredients and water into sugar/oil/egg mixture
6. Pour into mixture into the muffin tins
7. Bake for 30-35 minutes, but poke a muffin with a tooth pick and if it comes out clean then the muffins are done.

Greek Pasta Salad

This is soooo good!  I made this for my sister's bridal shower and everyone was asking for the recipe, so here it is guys!  I hope you enjoy it!

• 1/2 lb of cheese tortellini
• 2 plum tomatoes-diced
• 1 14 oz can of chick peas-drained
• 6 oz of fresh asparagus diced into bite size pieces
• 1 tbls of capers
• 2 tbls of diced kalamata olives
• 1/4 of a red onion finely diced
• 1-2 gloves of minced garlic
• about 2 tbls of olive oil
• salt and pepper

1. Cook the tortellini according to the instruction on the package, drain, and allow 10 minutes or so to cool before mixing the salad together.
2. Lightly stem the asparagus in a pan, just a few minutes, you want it to stay crispy. 
3. Remove the asparagus and place it into ice water to stop the cooking and retain the bright green color.
4. Drain asparagus and dry it with a clean dish towel.
5. Then just mix all the ingredients together in a large bowl and put it in the fridge until you are ready to serve it.
6. The olive oil, salt and pepper is the dressing.  The garlic and onions will add to that incredible flavor as the salad marinates.
7. ENJOY!

Easy Breezy Weeknight dinner- Beef, Barley, and Vegetable Soup

Ok, so we are all busy during the week, but that doesn't mean that we can't have a warm and comforting meal with only 20 minutes or less prep time.  Not only that, it's finally starting to cool down outside, what could be better than a harty bowl of beef, barley, and vegetable soup!

• 3.5 lb of stewing beef
• drizzle of olive oil
• 1 large yellow onion diced
• 3 cloves of minced garlic
• 1 bay leaf
• 1/2 tsp of Herbs de Provence (or whatever dried herbs that you like... italian seasoning would work just fine if that's what you have on hand)
• 1- 14.5 oz can of tomatoes-undrained
• 48 oz of beef broth
• 2 cups of frozen mixed vegetables
• 1 cup of pearl barley-rinsed
• Salt and pepper

1. Drizzle olive oil in the bottom of a large pot
2. Season the beef with salt and pepper then brown it in the olive oil
3. Add onion, garlic, bay leaf, and herbs... allow the flavors to mingle about 5-10 minutes
4. Add tomatoes, vegetables, barley, and broth 
5. Bring to a boil, then simmer for about an hour
6. Taste- season with salt and pepper
7. ENJOY!

MANGO

Peel it, slice it, season it, GRILL IT!!!!  YUM!

Rosemary and Garlic Hummus

Perfect appetizer for any occasion

1 clove of garlic minced

1 TBLS fresh rosemary

1 14oz can of Chick Peas (I prefer Hanover)

Extra Virgin Olive Oil

salt and pepper

Throw the garlic, rosemary, and chick peas into a large food processor and slowly pour in EVOO while blending. Blend until smooth.  Add salt and pepper to taste.

Serve with pita chips, veggies, crackers, or bread!!!

Enjoy

What do you have to have in your kitchen...

For Megan:

Last week I was at my friend Jess's house, and we were making dinner... a vegetable lasagna sans noodles.  We needed to slice the eggplant and zucchini very thinly, but she didn't have a good mandoline.  The end result was mutilated veggies and cut up fingers.

On Sunday, Megan, Charles, and Addison came over for lunch.  I served my hummus for and appetizer which is always a hit.  I told Megan how to make it, and I gave her some fresh rosemary from my garden.  She tried to a few days later.  She called me upset because it didn't come out right.  She didn't have the proper equipment to make it... a large food processor.  (We later found out that she used prediced garlic--- and light olive oil--- yuck to both!  Always have fresh garlic and extra virgin olive oil in the house!)

She said I should write a book with included what you need in your kitchen... so instead, here is my list of the top five things that I need that go above the basics.  A double boiler is on my wish list. (hint, hint Sean ;)).

 If you want to add anything to this list please comment!!!  We all love new kitchen tools! 

1. A good Dutch Oven, at least 6 qt.... something that is made out of cast iron and has an enamel coating.  I use Mario Batalie's and I got it at Crate and Barrel.

2. A mandoline slicer... mine is by OXO

3. A hand blender -Cuisinart

4. A full size food processor- Cuisinart

5. Microplane grater- OXO