DELICIOUS SPINACH-BASIL-PESTO RISOTTOPESTO:2 garlic cloves2 c. packed fresh basil leaves1 c. fresh spinach leaves¼ c. good quality olive oil¼ c. fresh lemon juiceTOMATOES:2 c. cherry tomatoes2 T. good quality olive oilKosher saltRISOTTO:4 T. good quality olive oil½ yellow onion, finely…
FLAVORFUL PASTALAYA2 T. butter1 lb. boneless skinless chicken breasts, cut into 1” pieces1 lb. andouille or smoked sausage, cut into ½” rounds2 c. chopped onion mixture2 c. chopped fresh tomatoes2 T. minced garlicCreole seasoning1 lb. linguine, cooked and kept warmChopped…
ASIAN EGG-NOODLE FRITTATA2 (3-oz.) pkg. Oriental-flavor ramen noodles, broken8 eggs, lightly beaten½ c. canned coconut milk½ c. chopped green onions2 T. vegetable oil1 c. chopped red bell pepper2 T. seasoned rice vinegar1 t. grated fresh gingerSalt, black pepper1 ½ c.…
MARVELOUS SHRIMP, CRABMEAT, TOMATO, PASTA SKILLET DISH1 (12-oz.) al dente pasta company (Garlic-Parsley FettuccineSalt, black pepperOlive oil1 lb. medium peeled shrimp, seasoned1 (8.5-oz.) bottle William Sonoma Dipping Oil (Rosemary/Garlic Flavor)2 sprigs fresh rosemary1 lemon, sliced1 lb. lump crabmeat, picked½ c.…
MAGICAL MAC AND CHEESE¼ c. butter½ c. chopped Vidalia onion1 T. minced garlic¼ c. flour1 (32-oz.) carton chicken broth2 c. milkSalt/black pepper1 (16-oz.) box elbow macaroni1 (8-oz.) pkg. sharp cheddar cheese, shredded1 c. shredded Monterey Jack cheese Preheat oven 400In…
FRESH SPRING VEGGIES WITH PASTA SHELLS½ lb. fresh asparagus, cut into 1” pieces (discard tough ends)1 (8-oz.) package fresh sugar snap peas, cut in half1 c. ricotta cheese2 T. fresh lemon juice1 T. lemon zest, divided¼ c. kosher saltBlack pepper½…
ALICE’S FAVORITE LEMON RISOTTOLEMON BROTH:10 c. water10 sprigs of fresh thymeZest of 1 large lemon or 4 small onesJuice of all the lemons used4 rinds of fresh Parmesan cheese1 bay leafRISOTTO:4 T. olive oil¼ c. minced red onion or 1…
COMFORTING MAC & CHEESE WITH FRESH ASPARAGUS AND PROSCIUTTOKosher salt, black pepper1 lbs. fresh asparagus, trimmed and cut into ½” pieces8 oz. elbow macaroni4 T. butter, cut into pieces¾ c. evaporated milk, not FF2 eggs12 c. Fontina, coarsely grated1 oz.…
OLE’ MEXICAN MAC AND CHEESE¼ c. kosher salt1 qt. milk6 T. butter, cut into pieces6 T. flour1 lb. penne pasta, or your favorite1 lb. Mexican chorizoOlive oil1 (8-oz.) pkg. shredded extra-sharp cheddar cheese1 (8-oz.) pkg. shredded pepper jack cheeseTabasco, to…
ALICE’S ORZO AND VEGGIE DELIGHT1 c. multi-color orzoOlive oilHerbed butter, you can now buy sticks of butter that have herbs in them½ c. diced bell peppers, assorted colors-red, orange, yellow4 oz. mushrooms, sliced¼ c. chopped onion6-8 oz. fresh green beans,…