Cooking Method: Sautéing

Ricotta Spinach Lemon Spaghetti

This Ricotta Spinach Lemon Spaghetti is light and flavorful. The creamy ricotta cheese, the bright tang of lemon, and the freshness of spinach, with spaghetti, can be thrown together in about 15 minutes.

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Chile Rellenos Soup

Chile Rellenos Soup is a creamy and cheesy soup inspired by the classic Mexican Chile Rellenos. Roasted poblano peppers, cheese, and chicken capture the flavors of the traditional dish in an easier-to-make format. To make it easier, I used rotisserie chicken and topped with with crushed tortilla chips. It's really delicious.

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Wild Rice & Chicken Casserole

I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties.  It was "cheap and cheerful" as we would say.  It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.

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Parmesan Mushroom Casserole

This Parmesan Mushroom Casserole is absolutely delicious and the best thing is that it can be made ahead and finished off in the oven. The sliced mushrooms are bathed in a creamy sauce, topped with a crispy parmesan breadcrumb mixture. It's a vegetarian side dish that goes well with many main courses. All I can say is YUM, so good!

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Tomato Soup

This Tomato Soup is really delicious and so simple to make. The surprise ingredient is Acini di Pepe Pasta, which is a tiny, round pasta that translates to "seeds of pepper" in Italian, though they are much smaller than actual peppercorns. They are classified as pastina, or "little pasta," and are often used in broth-based soups like Italian Wedding Soup.

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Chinese Lemon Chicken

Chinese Lemon Chicken is coated in a sweet, savory, and tangy lemon sauce. It's a delicious and refreshing and a nice alternative to the usual sweet and sour chicken. Making Chinese food at home allows you to control the ingredients and adjust the flavors to your taste. It's generally healthier and more economical than takeout.

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Firehouse Chili and Cornbread Casserole

I have made this Firehouse Chili and Cornbread Casserole twice in one week due to the rave reviews. I like this dish because the cornbread is baked right on top of the chili, which gives it a nice crust on top.
Cocoa powder (my secret ingredient in all my chilis) adds a rich depth of flavor to chili. Be sure to use unsweetened cocoa powder so it doesn't make the finished dish sweet.

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Marcella Hazan’s Rice & Smothered Cabbage Soup

Marcella Hazan's Rice & Smothered Cabbage Soup features slow-cooked cabbage and onions. The sugar in the vegetables caramelize and become tender and sweet. You then add Italian Arborio rice and simmer it longer. Don't let the simplicity of the ingredients fool you. This soup is complex in flavor and satisfyingly comforting

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Baked Gnocchi with Mushrooms and Artichokes

This Baked Gnocchi with Mushrooms and Artichokes is a delicious and easy vegetarian dish that is made all in one pan. I try to always have gnocchi in the pantry for those nights when I am too tired to cook, but I want something comforting. The combination of pillowy gnocchi, earthy mushrooms, and briny artichokes is a fabulous combination. I actually made this in advance and put it in the fridge, then put it in the oven for dinner.

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Penne alla Vodka

This Penne alla Vodka is so easy and delicious. The penne pasta is tossed in a sauce made with vodka, tomatoes, heavy cream, and onions. The alcohol helps intensify and accentuate flavors in the dish. Apparently, after doing a little research, Penne alla Vodka fell out of fashion, though it seems to be back. Here is a bad Google-translated Italian article about the decline and resurgence of this classic dish.

Penne with vodka? Probably, there is no dish more mortified and out of fashion than the creamy pink pennette.

Finished on the shelf of the “good things of bad taste” of the 80s, along with shrimp cocktails, Russian salad and cream tortellini, penne alla vodka lived three decades ago their quarter of an hour of celebrity, and then took the path of an unstoppable decline that relegated them to a B-class dish worthy only of sleepless students or operetta cooks.

Removed for decades from the collective imagination, their infamous name has been deleted from the menus of all the restaurants in the world, condemning them to an inexorable oblivion in the face of a fault that does not seem so clear.

Yes: have we ever asked ourselves why?

Why has pink penne been forgotten, despite the fact that they can be placed, together with pizza, among the dishes 'always good even when bad'?

Anyway, vodka or non-vodka, the time to redeem the soft pink seasoning has come.

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