Wine A Little Bit More!

Any of my friends or family will tell you that I have a great love for artichokes. If a recipe calls for artichokes, I have to try it! This recipe is an excellent alternative to marinara or alfredo sauce for pasta. 4 ounces packaged dried fettuccine or linguine 1/2 of a medium onion, chopped (1/4 cup) 1 clove garlic, minced 1 tablespoon olive oil or cooking oil 2 tablespoons all-purpose flour 1/4 teaspoon dried basil or oregano, crushed 1/8 teaspoon salt 1 cup milk 1/2 of a 14-ounce can artichoke hearts, drained and cut up 2 tablespoons grated Parmesan or Romano Cheese 1 tablespoon snipped parsley 1 to 2 tablespoons milk (optional) Snipped parsley (optional) Coarsely ground pepper (optional) Tomato wedges (optional) Parsely sprigs (optional) Cook pasta according to package directions. Drain. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in oil until onion is tender. Stir in flour, basil or oregano, and salt. Add 1 cup milk all at once. Cook ...

When I was younger my Aunt Nan and I attempted to make fresh pasta. It was fun but a total disaster! The pasta was very gummy. Well as an adult, I decided to try it on my own tonight. It turned out delish. The key is to follow the directions exactly and watch the pasta cooking very closely! You don't want to overcook the pasta. Here is the easy-to-follow recipe that I used: To make one pound of pasta, you need: 2 cups of unbleached flour 3 large eggs 1/2 teaspoon of salt. Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Mix the eggs together with a fork without disturbing the flour. Using a fork, gently incorporate the flour into the egg mixture a little at a time. Once you have incorporated all of the flour together with the egg using a fork, switch to a bench knife or use your fingertips to blend the mixture together well. After the wet and dry ingredients have been combined using the dough knife, bring the mi...

Just to change it up a little, I decided to do a salad this time. This recipe was very easy to make and tastes delish! 1 pound macaroni, cooked 1 cup chopped cooked chicken breast 4 cups frozen mixed vegetables, thawed 1/4 cup shredded Cheddar cheese 1 cup Ranch-style salad dressing Directions In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve. Servings: 8

My mom has made this recipe tons of times, minus the walnuts and ground nutmeg when I was growing up. I always loved it but the walnuts and nutmeg take it to a whole different level of delish! 24 dried jumbo shell macaroni* 2 eggs, slightly beaten 1 15-ounce carton ricotta cheese 1-1/2 cups shredded mozzarella cheese (6 oz.) 1 cup shredded Parmesan cheese (4 oz.) 1 cup chopped walnuts 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 26-ounce jar thick and chunky pasta sauce (2-3/4 cups) Directions 1. Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degree F. 2. Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg. 3. Spread 1 cup of the pasta sauce in the bottom of a 3-quart bakin...

This recipe is not only elegant but tastes great. A real crowd pleaser! 1 pound dried linguine 2 tablespoons kosher salt 1/2 bottle (1 1/2 cups) red wine 1 1/2 tablespoons extra-virgin olive oil 1/3 cup (2 ounces) shaved Romano 1/2 teaspoon black pepper, preferably cracked 1 teaspoon grated lemon zest Directions Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest. Serves: 4 Source: http://www.realsimple.com/

I absolutely love pesto on pasta. So, of course, I had to try this recipe. It turned out so good! Definitely a crowd pleaser! The best part is the fat is cut because less oil is used than traditional pesto. The fresh flavor truly stands out in this great recipe. 1 10-ounce package frozen chopped spinach, thawed & well drained 1/2 cup hot water 1/3 cup low-fat cottage cheese 1/3 cup snipped fresh basil or 2 tablespoons dried basil, crushed 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil or cooking oil 2 cloves garlic, minced 4 ounces spaghetti or fusilli, cooked and drained Directions For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, Parmesan cheese, oil, and garlic. Cover and blend or process until smooth. Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately. Note: Seal label, and freeze remaining pesto. To serve, thaw the pesto in the refrigerator. Place...

Brown butter is an art form! About 1/2 cup walnut halves 1 pound twisted pasta such as campanelle, caserecci, or cavetelle 2 sticks unsalted butter 1 small bunch sage leaves, about 10 or 12 leaves, large stems plucked Directions Preheat oven to 350 degrees F. Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente. In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown. Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts. 6 Servings

Coarse salt and ground pepper 1/4 cup all-purpose flour 8 thin chicken cutlets (about 1 1/2 pounds total) 2 tablespoons olive oil 1 cup reduced-sodium chicken broth 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, & quartered 2 tablespoons rinsed and drained capers 2 tablespoons butter 8 ounces angel-hair pasta 1/2 cup parsley leaves Directions Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm. Add pasta to boiling water. Cook until al den...

2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli 1 to 2 lbs chicken cutlets 3 tbsp extra virgin olive oil 2 lbs cubed pepper jack cheese Dash of salt and pepper 1 tbsp garlic 3 tbsp basil pesto sauce 3 to 4 cans evaporated milk 1 stick butter or margarine 1 tbsp flour Parmesan Cheese Directions On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add th...