sun dried tomato spinach cream sauce...

This sauce is packed with flavor... it's rich and creamy and oh so good!
Serve it over any pasta... I chose mushroom and cheese stuffed ravioli.

Sun Dried Tomato Spinach Cream Sauce
1/2 medium onion, chopped or diced... depending on how
big you like your onions in a sauce.4 Tablespoons Butter
2 Tablespoons Olive Oil
Pinch of salt and pepper
8 oz jar Sun Dried Tomatoes in Oil (with or without herbs, whole or sliced), drained
1 Tablespoon minced Garlic
8 oz can Tomato Sauce
2 Tablespoons Flour
2 cups Cream or Milk
Handful or more of torn Spinach
~Heat 1 Tablespoon butter and olive oil in a skillet over medium-high heat.
~Add chopped onions and salt and pepper.  Saute until soft.
~Turn heat down to medium-low (important) and add the tomatoes, garlic and tomato sauce.
~Stir well and let simmer over low heat.

~In a separate sauce pan over medium heat melt the other 3 Tablespoons butter.
~Add the flour and whisk until a paste is formed.
~Lower heat to medium-low and add cream.
~Whisk until thick, about 5 minutes.

~Add the cream mixture to the tomato mixture and stir until combined.
~Taste... add more salt and pepper to taste.
~Simmer for about 5 minutes.
~Add torn spinach and mix well.  It will wilt and reduce a bit.

~Serve immediately over your favorite pasta.
~Enjoy!
xo
rolo

creamy, dreamy box mac & cheese...

I can say I never make box mac & cheese according to package directions.

Yes, I live on the edge.
I'm just keepin' it real here.

Hey, when you can't count (see previous blog post...
I'm too embarrassed to share the link here),
you might as well eat... and eat good. Right? I agree.

Here's what I do...

~ Cook pasta according to package directions.
~ Drain. Put back in pot.
~ Add 2 tablespoons butter.
~ 4 ounces cream cheese.
~ 1/4 to 1/2 cup cream.
~ A splash of milk.
~ Seasoned salt... to taste.
~ The packet of powdered cheese...
by the way, what the heck is that?
~ And sometimes I'll add extra cheese...
when I'm feeling extra risky.
~ Stir until well blended.
~ Eat.
~ Moan.

That's it!

Makes for a yummy side dish, after school snack or a Saturday lunch.

rolo

summer spaghetti...

It's sweltering here in Dallas.
As a result, I haven't been cooking very much... boo.
I did, however, make this the other night and it was light and delicious.
Shrimp, zucchini, and squash just say summer to me.

Let's make it! Here's what you'll need...

About 2 pounds of jumbo shrimp, peeled and tails removed.


Squash and zucchini, sliced.

Lemon juice and fresh basil.
You'll also need about 1 cup of white wine... that is, if you're a sinner like me.
And, garlic powder, onion powder, and salt and pepper.

Spaghetti, cooked.


Saute your veggies for about 2 minutes in a little butter and olive oil.
Generously sprinkle on the your garlic powder, onion powder,
and salt and pepper.

Add the shrimp. Stir.

Squeeze the juice of two lemons, about 2 tablespoons, over.

Pour in the white... yum.

Give it a nice stir.

Continue to cook until the shrimp are pink and cooked through.


Serve over the spaghetti.
You could also sprinkle over some fresh grated
Parmesan cheese for some extra goodness.

Serve with some fresh, warm bread.

Enjoy and stay cool.
xo
Rolo

firecracker mac & cheese...

*faint*
I'm okay... It's just that I'm a huge, gigantic, enormous lover of mac & cheese.
Seriously, it doesn't matter if it's fancy, homemade, simple or from a box...
you put it in front of me, I'll eat it up. Mmmm... I'll even lick the fork!

Several weekends back, JB, baby boy, and I loaded up in our SUV
and made the trek to a cozy, hilly little town south of Nashville
to have a reunion with some of my dearest friends from high school.

It was peaceful,

gorgeous,

entertaining,

breathtaking,

and memorable.

There's nothing else in the world that can warm your heart
and soul like getting together with life long friends.


Well, of course, unless it's this.
My good friend, Tammy, served her mac & cheese
after a day of sun and swimming... Of course, it wasn't the only
dish she and her accommodating hubby served, but
it was the first one I tried... then I promptly asked for the recipe.


After returning home I had an uncontrollable urge to make it.
After an ingredient check of my pantry, I discovered I didn't
exactly have what Tammy had described... so, I improvised.

She used the creamy boxed Kraft Macaroni & Cheese... You know
the one with the foil packet of soft cheese you squeeze out.

I used two boxes of regular ol' Kraft Macaroni & Cheese... It's all I had.

She used an entire bag (2 cups) of Shredded Cheddar Cheese.

I used 8 ounces of Cream Cheese and about 3/4 of a bag
of Shredded Authentic Mexican Cheese...
And home toasted bread crumbs.

Oh, and I renamed it, "Firecracker Mac & Cheese" in honor of my dear friend.
Firecracker because it's the perfect summertime dish and it's got a little kick...
Not to mention, Tammy is quite the firecracker, blonde, bombshell herself...
and I love her.

Thanks for having us out... and thanks for sharing
your awesome shower and your mac & cheese!

*Firecracker Mac & Cheese*

2 boxes of Kraft Mac & Cheese... prepared according to directions,
using a little extra butter and milk.
8 oz. cream cheese.
1 jar salsa... even a can of Rotel would work.
1 bag (2 cups) Your Favorite Shredded Cheese
1 cup home toasted bread crumbs... or even smashed croutons
would do in a pinch.

~Spray a baking dish with a non-stick spray.
~In a large bowl mix together the prepared mac & cheese, cream
cheese and salsa until blended.
~Pour into baking dish.
~Top with shredded cheese and bread crumbs.
~Bake at 400 for 10 minutes or until browned and bubbly.

Enjoy!

My God! How little do my countrymen know what precious blessings
they are in possession of, and which no other people on earth enjoy!
~Thomas Jefferson

shrimp & pasta with roasted red pepper alfredo...

Are you a shrimp lover?
How 'bout a pasta lover?
What about a cream sauce with roasted red peppers lover?
*Raises hand* Oo, Oo, Ooo, Pick me, Pick me! I'm all of the above.
Are you? If yes, then you'll most definitely want to make this.

I made it last week, and let me tell you it was yum, yum, yummy.
It was so good. It was delicious. It was lip smackin'.
And, it was yummy. Did I say that already?
Just looking at the photo is making my mouth water... and my thighs ache.

Oh, and the best part was, it was super-de-duper easy...

because I used a jar sauce.

And now, I'm on a mission to recreate my own homemade version.

Here's all you do for the jar sauce version...

*Shrimp & Pasta with Roasted Red Pepper Alfredo*

~Saute about 2 pounds of shrimp in a little olive oil, butter
salt and pepper... Right now (in my hood anyway) seafood prices
haven't skyrocketed yet because of the oil spill.
I felt lucky to find these beauties on sale.
~Cook 1 pound of angel hair pasta according to package directions, drain.
~Add 2 jars of Classico Roasted Red Pepper Sauce to the shrimp.
Bring to a simmer over medium to low heat for about 5 minutes...

Serve the shrimp and sauce over the pasta with some
fresh bread and watch it disappear... fast.

Make it soon... you'll be a hero.

Love,
rolo

14 and her favorite pasta...

My baby girl turned 14 the other day.
Oh boy.
Oh boy, does time fly.

I can still see her twirling around in her tutu,
on stage at the Majestic, pointing to the other little
preschoolers to where they should be standing.
She was so bossy.
Still is.

Yep, that's my baby girl.

I still see her as my baby girl...
with her ear buds tucked in her ears,
applying mascara and straightening her hair,
with a social calendar fuller than the President's...
no joke!

Yep, she'll always be my baby girl.

And I hope all her wishes come true.

At the birthday girls request, I made a yummy dinner
and surprised her with her favorite pasta.

It's really simple and there is no recipe to follow.
Just throw some of this stuff in a bowl and chill it... then enjoy.

Here's what I used...

1 box bow tie pasta, cooked, drained and cooled.
Several Roma tomatoes, chopped
Fresh Basil, chopped
Mozzarella Cheese, cubed
Asiago Cheese, shredded
Olive Oil
Red Wine Vinegar
Garlic Powder
Onion Powder
Salt
Freshly ground pepper
Fresh Spinach

And here's what I did...

~Cook, drain and cool the pasta.
~Toss in a bowl.
~Throw in the tomatoes, basil and cheeses.
~Mix in the olive oil and red wine vinegar.

~Sprinkle in the garlic and onion powder.
~Add the salt and pepper.
~Give it a nice stir... or two, or three.
~Toss in the spinach.
~Stir again.
~Taste.
~Make adjustments.
~Taste again.
~Chill.
~Enjoy!

xo
Rolo

spinach & tomato blue cheese pasta...

THIS is some good stuff... let me tell you. Oh. MY.
If you're a blue cheese lover, a tomato lover, and
a spinach lover, then THIS is the dish for you.

It's really simple to make, however, I didn't take photos
of each step. I was too hungry man, and had to concentrate
on getting it done.

The only thing I will do different the next time I make
it, is add about 1/2 cup of white wine.
But, if you're not a wine drinker, you can totally leave it out.

You'll need...
~1-1/2 pound Pasta... angel hair is best.
~2 Tablespoon Olive Oil
~3 cloves Garlic, minced... I used 4. I'm a garlic lover too.
~1 28 oz. can Diced Tomatoes, drained
~Dash of Sugar
~Salt and Freshly Ground Black Pepper, to taste
~Crushed Red Pepper Flakes, to taste
~3/4 cup Crumbled Blue Cheese
~3/4 cup Heavy Cream
~4 cups Baby Spinach

~1/2 cup White Wine... optional

Cook pasta according to package directions.
In a large skillet over medium heat, add olive oil.
When hot, add minced garlic.
Pour in drained tomatoes.
Add sugar, salt, pepper, and crushed red pepper to taste.
and cook for a minute.
Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low and stir in crumbled blue cheese.
*This is where I would add the white wine.*
Add cream, stir and cook for about a minute or two,
tasting and adding more seasonings (more pepper) as needed.
At the very, very, very last minute, toss in the spinach and turn off the heat.
Immediately toss in the cooked and drained pasta.
Serve and devour!

And if you want some meat to go with your delicious pasta dish...
It goes nicely with some Oven Roasted Chicken Breasts.

Oh. MY!

Enjoy.
In Blue Cheese Heaven,
Rolo

crock pot lasagna...

Don't you just love the easy button?

For me, the easy button is the dial on my crock pot.

And I had to use it a few nights ago.

I know crock pot dishes generally aren't very pretty...
and this is no exception. I'm sorry, but I just had to share.

*Crock Pot Lasagna*

1 lb. ground beef
1 jar spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg. shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

~Brown meat in large skillet; drain.
~Stir in spaghetti sauce and water.
~Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. parmesan,
egg and parsley.
~Spoon 1 cup meat sauce into your crock pot; top with layers
of half each of the noodles, broken to fit, and cheese mixture.
Cover with 2 cups meat sauce, noodles and cheese mixture,
ending with remaining meat sauce.
~Cover with lid and and cook on LOW 4 to 6 hours or until
liquid is absorbed.
~Sprinkle with remaining cheeses; let stand covered, 10 minutes,
or until melted...

Enjoy!

xo
Ralonda

Lasagna Rolls... yum!

Love Lasagna? Love Spaghetti? Love Pasta and cheese sauce? Or just love the Italian cuisine in general. Well, over here at my house I have a certain 12 year old girl who loves, loves, loves anything with pasta, a red meat sauce and bubbly hot cheese. Did I say she LOVES it? I can make almost anything with those three ingredients and she'll do flips in the kitchen and tell me that I'm the "best mommy ever"! It's true.
Last night I made these... Lasagna Rolls... and that certain 12 year old girl, who by the way is as skinny as a rail, had two helpings!
They were actually fun to make and pretty easy. Easy is the key word here for me, given my physical state, with my ever expanding belly and swollen feet.
*Please Note... I did change, or well, added, a couple of ingredients that JB said, "made" the dish.
I mixed together in a separate bowl 8 ounces of Ricotta Cheese with a couple of handfuls of grated Parmesan Cheese. I then spread about a tablespoon onto each Lasanga noodle before adding the meat sauce and then sprinkled with more Parmesean Cheese before rolling up. Yum! Come to think of it, you could play around with other ingredients as well... like, chicken, spinich and a white cream sauce. Well, maybe you could get away with that at your house. I'm not so sure that certain 12 year old girl would do quite as many flips if I were to serve it that way over here.

So, give 'em a try for something different in place of "Spaghetti Night"... they'll be a hit, I promise!

xo
Ralonda