Archive for the ‘Asian/Italian/Mexican’ Category

Ziti Peperonata with Hot Sausage

The perfect trifecta of bell peppers, spicy hot Italian sausage, rich tomato sauce all over a bed of ziti and just a kiss of cheese.

This post is being sponsored by Redpack Tomatoes featuring their Tomato Puree, Crushed Tomatoes in puree and Tomato Paste. All opinions of these ABSOLUTELY AMAZING products are mine.

Oh My Goodness people, this dish! No for real, we need to talk! Here… grab yourself a fork and dig in while I yammer on about this recipe that you are going to IMMEDIATELY FALL IN LOVE WITH! How do I know this? Because it literally rendered Mr. Fantabulous speechless and in the middle of him telling me something as he took his first bite. True story! Folks, there have been very few times in our life together where that man is truly speechless to where he makes these almost animalistic, guttural groans/growls/moans that are inhuman when he eats. And to boot, he literally was mid-sentence telling me something really important as he shoved the very. first. bite into his mouth.

What happened after that… seriously I’m still smiling!

Whether you’re a professional chef, a home cook or someone who just wants to learn how to cook we all have one common trait. We seek praise and validation in the kitchen. We want to impress and for folks to appreciate the effort we put forth in the kitchen albeit making scrambled eggs to beef wellington. When you’re cooking for someone you want them to love it and more importantly, taste the effort and love you put into it.

Literally one bite is all you need to fall in love with this dish!

Italian Tomato Tortellini with Spinach & Artichokes in a Grana Padano Cream Sauce

Cheese filled tortellini nestled in a luscious Grana Padano cream sauce with spinach, artichoke hearts and the highest-quality, freshest, best-tasting tomatoes by Redpack Tomatoes.

This post is being sponsored by Redpack Tomatoes featuring their Diced Tomatoes with Basil, Garlic and Oregano. All opinions of these ABSOLUTELY AMAZING products are mine.

Folks I literally have been having a field day working on this recipe and with Redpack Tomatoes. Trusting a brand, the quality of their product and the taste is extremely important not only to me personally but also to the food I prepare for my family. When it comes to Redpack Tomatoes I never have to worry as they truly create the best product out there. Epicurious, who we all know and love, voted their Whole peeled tomatoes as the “Best Canned Tomatoes”. Marrying into an Italian family being able to make a marinara and Sunday gravy like Nonna is a requirement to be accepted in the family. I, honestly, owe a lot of my amazing tomato based recipes to their tomato products.

Italian Tomato Tortellini with Spinach & Artichokes in a Grana Padano Cream Sauce

This recipe I’ve been making for decades as it’s one of our favorites. For me, it’s comfort food but fancy enough to wow your dinner guests. This recipe is one that I tend to serve family-style (i.e., a double batch) and straight out of the pan that sets in the middle of our dinner table. This is a dish that, when my nieces and nephews used to stay the weekend with me, I’d let them help me out in the kitchen. Nothing made me happier than seeing their little faces light up while we would make this.

For the Freshest, best-tasting tomatoes go with Redpack and Red Gold!

Three Days in Mexico with Altos Tequila

From Jalisco to Mexico City, find out all about my amazing trip with Altos Tequila. Distillery tour, historic markets, ATV tour of the agave fields, an incredible hands-on cooking lesson and, of course, tequila tasting.

This post is being sponsored by The Daily Meal and Altos Tequila featuring a distillery tour, copious tequila tastings and an opportunity of a lifetime. All opinions of these ABSOLUTELY AMAZING products are mine.

When I received the word that I was to partake in a whirlwind adventure involving foreign travel, distillery tours, cooking classes in Mexico and tequila tastings I pretty much-starting packing immediately – even before I informed Mr. Fantabulous. Looking at the itinerary, it was a jam-packed three-day jaunt starting from Jalisco and ending in Mexico City. What stuck out for me were 3 things: Olmeca Altos distillery tour and tasting, Mexican cooking experience, and cocktail class, and “pack an outfit that you don’t mind getting dirty or leaving behind”. That last part I was so stoked about. Anytime I can get my hands dirty and get in the thick of things, I’m game!

Day One – Arrival at Olmeca Distillery

Hitting the airport at dark o’thirty in the morning, I welcomed the 5 hour flight for some snooze time. Arriving at the airport I met some fellow writers and hit the ground running. Instead of heading to our hacienda we kicked off this trip with a tour of the Destilería Colonial de Jalisco in Los Altos with Maestro Tequilero Jesús Hernandez. Pulling up to this beautiful place we were immediately met with libations and snacks. As I stood there and gazed upon the beautiful stone building, I couldn’t help but be in awe of the beauty of this place. From the fields of Blue Agave plants to the red soil, it truly was captivating.

Altos Tequila For a smooth, sophisticated tequila, go with Altos Tequila!

10 Minute Pressure Cooker Chicken Barbacoa

Just 10 minutes and a pressure cooker is all you need to make this SERIOUSLY DELICIOUS Barbacoa Chicken!  It’s the perfect meal for weekly meal prep and when you want a killer nacho topping! 

So remember my sharing with you a few weeks ago my experience with the mother of all nachos I had at this one restaurant? They were this ridiculously massive piling of beef barbacoa nachos that we ate for 4 days that resulted in a slight obsession in my house. Yeah so I had to do it, I had to make barbacoa. But I couldn’t just stop at beef (don’t worry, that recipe will be coming up soon!). Oh no, I had to also go with chicken because um, chicken rocks and it’s super high in protein. Plus when you do weekly meal prep, chicken is almost always a must-have.

Now this recipe is crazy easy. I’d say the hardest part was lugging out my blender from the one cabinet and then putting it away. I’m not one that keeps ‘stuff’ on her counters. Even my stand mixer that I use almost every day I put away. Yeah, I know… “but if you use it every day, save the effort and leave it out.” I hear ya and I used to be like that but Mr. Fantabulous hates ‘clutter’ and likes clean lines. Honestly, once I saw how my kitchen looked with those clean lines I was sold.

So as you read above this dish takes 10 minutes in the pressure cooker once it comes up to pressure. If you wanted you could most definitely make this in the crockpot – go with about 4 hours on high but you’ll need more liquid for sure. And if you wanted to make this in the oven you can do so as well. I would go with 300F for maybe 4-5 hours (though check it after 3).
This dish will be a weekly repeater in your house!

15 Minute Creamy Lemon Pepper Parmesan Pasta with Langostino

Just 15 minutes is all you need to make this Creamy Lemon Pepper Parmesan Pasta dish with your choice of langostino, shrimp or lobster! It’s super easy and seriously delicious!

Did you ever have one of those dishes that just…happened? Like you’re hungry but none of your ‘usuals’ sound good so you decide to wing it and pretty much throw stuff together and hope for the best? Sometimes they are complete and utter failures (i.e, my mulberry cheesecake that was so bad even the dog wouldn’t eat it) and then other times they are so freaking amazing that you devour it pretty much before it hits the plate. And I bet on those dishes that were truly stellar you didn’t quite write down the ingredients or amounts used so when you tried to recreate it, it wasn’t quite right. Yeah, that’s happened to me too.

But not this time! See I learned my lesson years ago. I made this one sauce recipe on the fly and it was so good we literally were scraping the jar clean. I figured “Eh, I got this, a pinch of this, a smidge of that and easy peasy. Recreated deliciousness!” WRONG! It was good but it never was the same. To this day I still can’t make it like I did that day. So now I keep a pen and notepad in the kitchen at all times. And this is a pad/pen that Mr. Fantabulous has been banned from using/touching/even looking at as those are my kitchen lifelines to recipe development.

This recipe today is thanks to my kitchen lifelines.

The backstory: I didn’t have any Sunday gravy made and honestly didn’t feel like it. I had a bag of lemons that I had to use up – see I wanted to make lemonade but I ‘butterflied’ and just never gave it a 2nd thought. And I had a few bags of cooked langostino that I bought as I really wanted to make a tortellini soup with it. Yeah…none of those recipes happened
You seriously are going to make this over and over and over!

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