- 1/4 cup Extra virgin olive oil
- 4 ounce pancetta
- 2 garlic cloves
- 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
- 10 oz box frozen peas, thawed
- salt and pepper, to taste
- 1 pound spaghetti
- 1/2 cup Parmesan cheese
Pasta, Peas and Pancetta
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: bacon, Olive oil, Pancetta, Pasta
My World Famous Spin Dip
17 Aug 2013 Leave a comment
in Appetizers/Snacks Tags: Cheese, Monterey Jack, Olive oil, Spinach
2 tablespoons Extra Virgin Olive Oil
1 medium onion, chopped fine
1 small jalapeno, chopped 1 (10oz) box frozen spinach, thawed and squeezed dry 2 cups grated Montery Jack cheese/Cheddar cheese blend 8 oz cream cheese, cut into blocks 1 cup half-and-half 4 oz can sliced black olives 2 tablespoons VOM FASS Vinagre Viejo Spanish 12year red wine vinegar or any good RED WINE vinegar
Heat the EVOO in a large skillet over medium heat; add the onions and jalapenos and sauté until onions are soft. Lower heat and mix in spinach, jack cheese, cream cheese, and half-and-half and stir until cheeses are melted. Add black olives and Vinagre Viejo red wine vinegar; season with salt and pepper to taste. Pour into a 9 inch round or square baking dish and bake at 375 for approximately 20 minutes, or until slightly browned on top. Serve with tortilla chips. *VOM FASS is a wonderful oil and vinegar store. I truly believe their red wine vinegar makes this spinach dip taste better than when you use a grocery store-bought one. If you don’t have a VOM FASS near you, it’s worth ordering on their website!
1 small jalapeno, chopped 1 (10oz) box frozen spinach, thawed and squeezed dry 2 cups grated Montery Jack cheese/Cheddar cheese blend 8 oz cream cheese, cut into blocks 1 cup half-and-half 4 oz can sliced black olives 2 tablespoons VOM FASS Vinagre Viejo Spanish 12year red wine vinegar or any good RED WINE vinegar
Heat the EVOO in a large skillet over medium heat; add the onions and jalapenos and sauté until onions are soft. Lower heat and mix in spinach, jack cheese, cream cheese, and half-and-half and stir until cheeses are melted. Add black olives and Vinagre Viejo red wine vinegar; season with salt and pepper to taste. Pour into a 9 inch round or square baking dish and bake at 375 for approximately 20 minutes, or until slightly browned on top. Serve with tortilla chips. *VOM FASS is a wonderful oil and vinegar store. I truly believe their red wine vinegar makes this spinach dip taste better than when you use a grocery store-bought one. If you don’t have a VOM FASS near you, it’s worth ordering on their website!
Penne a la Vodka
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: Olive oil, Parmigiano-Reggiano, Pasta
1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft. Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add cream while stirring continually. Reduce heat to lowest setting and sprinkle in red pepper flakes, salt and pepper. Finally, add remaining 1 tablespoon butter and stir well. Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.
Feeding7sisters 