Baked Penne and Cheese with Broccoli

Below is another great macaroni and cheese dish. I like to refer to this meal as a baked pasta casserole. It is really easy to make and cost effective for a family of four. Serve it up with a great Caesar salad and garlic bread. Let me inspire you to go out of your comfort zone and try making this for your family or friends at your next get together. We cater lots of house parties on Long Island and in Manhattan. Very often we will serve this dish as a component to the buffet. It will often represent the "starch ". If your entertaining a large group try serving it with a whole roasted Filet Mignon drizzled with Cabernet demi, a delicious potato crusted Tilapia Provencal and a fabulous arugula salad.

Ingredients

1 lb. penne pasta cooked al dente
1 tsp. olive oil
1 lb. fresh broccoli crowns, cleaned and cut into 1/2-inch pieces ( blanched and sauteed with garlic and oil)
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella
1 cup ricotta cheese

1 teaspoon prepared pesto ( optional)
4 large eggs, lightly beaten
2 egg whites

salt and pepper to taste

hot pepper flakes to taste ( optional)

1 cup cut Grape tomatoes

Directions

Preheat oven to 325 degrees F. Spray Casserole dish with non-stick spray and set aside. Cook penne al dente toss with a little olive oil and set aside. Blanch broccoli, saute with garlic and oil and set aside. Put ricotta in a bowl and mix in pesto( optional but recommended) and set aside. Cut tomatoes toss with a little oil, s&p and Italian seasoning and set aside.
Toss with penne. Add 3/4cup of the Parmesan, mozzarella, ricotta, eggs and egg whites, and tomatoes to the penne. Mix until well combined. Transfer to the casserole dish. Sprinkle with the remaining grated Parmesan and a little extra shredded mozzarella. Bake in preheated oven until the top is golden brown, approximately 30 minutes.

Creamy 4 Cheese Mac and Cheese

Macaroni and Cheese is a comfort food that is a favorite of kids and adults. I realize that most of you probably buy Kraft mac and cheese or simply add Velveeta to cooked pasta. Don't get me wrong, I love that. Let me inspire you to be a little bit more gourmet. The recipe below is a four cheese mac and cheese. We serve this at our parties as a passed "mini meal" or at kids parties as their main course. Try serving it in mini ramekins instead of in a big baking dish. This presentation is fun and contemporary. If you really want to impress the adults add a tablespoon of truffle oil to the mix prior to baking it and POW BOOM BAM !!!!

Ingredients

8 ounces elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded smoked Gouda cheese
1 egg, beaten
1 cup milk

Directions

Cook Pasta in salted water ( al dente). If its a little under cooked that's good.
Preheat oven to 350 degrees . Lightly grease a Pyrex baking dish.
Spread the Provolone cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Gouda cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Cheddar. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until golden brown.

Spiked Dessert Milkshakes

After dinner drinks are such a wonderful treat. Imagine combining dessert with a great cocktail. This is what we call, "The best of both worlds." Next time you entertain at home, whip up a batch of these spiked milkshakes , place them on a tray as pass them to your guests. Most of them will not be able to resist. You can serve it in a milkshake glass, a smaller highball glass, or even a shot glass. They will all be so impressed. Just make sure the kids can't get to them.




Ingredients

2 cups chocolate ice cream
3/4 cup whole chocolate milk
1/4 cup Kahlua
2 shots of Vodka
1/2 tsp. instant coffee
1/2 tsp.vanilla extract
whipped cream and sprinkles

Directions

In a blender, process all the ingredients until they are just combined. Pour into a chilled glass. Top with whipped cream and sprinkles

Alphabet Pasta Fagioli

Remember Campbell's Alphabet Soup? I loved eating it as a child. It was always a delicious treat. I don't know one child today who doesn't adore it. Did you ever consider making it from scratch? Pasta Fagioli is not quite a soup but has soup like qualities and makes a fabulous meal. Try making this scrumptious Italian classic with Alphabet pasta. Your children will love it. This dish is ten times healthier than the canned soup and is packed with nutrients and robust flavor.

Ingredients

4 tablespoons olive oil
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano,
1 15-ounce can cannellini beans drained
Salt and pepper
8 ounces alphabet Pasta cooked
Grated Parmesan

Directions

Heat 3 tablespoons oil in heavy large skillet over medium heat.
Add garlic and sauté until brown
Stir in tomatoes and cook 6 minutes
Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with spoon. Add beans and cook until heated through. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Sprinkle Parmesan on top.

Creamy Cinnamon Scented Rice Pudding

I have awesome memories of visiting my grandmother and eating her cinnamon lemon scented rice pudding. It was so creamy and packed with levels of flavor. The recipe below belongs to her and her sisters. My executive chef chuckles when he reads it because instead of using whole milk etc. she uses canned condensed and evaporated milk. Still he can't deny how delicious it is and how simple it is to make. Let me inspire you to whip up this delicious dessert and serve it to your friends and family. They will love it

Ingredients

1/2 cup Valencia Rice
4/5th cup of water
1 pinch of salt salt
1 piece of lemon rind
1 cinnamon stick
1 can Sweetened condensed milk
1 can evaporated milk
1 can coconut milk
1 tsp vanilla extract

Directions

Boil water, place rice in boiling water. Bring to med/low setting, add lemon, cinnamon, salt and continue stirring. Add more water if necessary. You will end up with sticky, soupy rice (not runny). Add the three cans of milk and bring to a boil, then lower heat to med/low and add vanilla extract. Continue to stir until it becomes creamy.

Pea Soup in a Flash

My mom made pea soup once a year. It was always after Easter. She had to do something with the left over ham. I absolutely loved it. Pea soup made with a ham bone generally takes hours to cook. Below is a short cut to making a yummy pea soup in a flash!!!! Let me inspire you to whip up this creamy delicious soup for your friends or family. I would serve it with potato skins topped with cheddar, bacon sour cream and chives on the side.

Ingredients:

2 Tbsp. Butter

1/2 cup chopped onion

2 large garlic cloves

1 lb. bag frozen organic peas, rinsed and drained

salt and pepper to taste

6 fresh thyme sprigs

1 (14 oz) can chicken stock

1/4 cup half and half

1/2 cup cooked crumbled bacon

1/2 cup cooked smoked ham

1 cup croutons

Directions

Place butter in a soup pot over medium heat; saute onions and garlic with Ham till soft, about 5 minutes. Add peas, salt, pepper and thyme . Bring to boil, reduce heat to low, cover and simmer until peas are tender, about 10 minutes. Remove thyme sprigs, then use a burr stick or blender to puree soup . Add back into pot and add stock. Cook another 10 minutes..add cream....top with bacon and croutons

Vegetable Soup and Sandwich Combo

I got onto the scale this morning ,big mistake( lol). I can't believe I gained 13 pounds since the summer. I worked so hard, zumba class by zumba class melting the pounds away. I swore, Id never gain it back again. You think it's easy working around food all day? OMG it is tortoreous(lol), but I'm hooked because I love what I do. It's, a cold day in New York and it's winter break so tons of kids are home this week. Its a perfect day to make a hearty vegetable soup, packed with vitamins and nutrients. Serve it to your family for dinner presented in an oversized coffe mug with perhaps a home made panini, pressed sandwich, or classic grilled cheese on the side.

Ingredients

2 tablespoons extra virgin olive oil
3/4 cup chopped onions
3 cups chicken stock
1 cup diced, peeled carrots
1 cup canned white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
1 28 ounce can plum tomatoes
2 cloves garlic, minced
1/4 cup uncooked elbow macaroni

Directions

Heat oil in a large saucepan over medium-high heat.
Add chopped onion and cook for 4 minutes or until just lightly browned.
Add stock, tomatoes, carrots, beans, celery, basil, oregano, salt, pepper and garlic.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 20- 25 minutes
Add macaroni; cover and cook an additional 10 minutes.
Serve hot.