Aioli is a simple sauce made of primarily olive oil and garlic. Both of these add intense flavor that is fresh and light. The addition of sundried tomatoes and hot pepper flakes give this classic recipe an extra boost of flavor that is amazing.
One of the great things about aioli pasta is that it can be made a little ahead of time and tastes great served at room temperature. And it's so quick and easy it can be a delicious last minute addition to any meal.
Spicy Sun-dried Tomato Aioli Pasta
3 Tbsp Olive Oil
2 Tbsp Butter
3 Cloves Garlic Minced
6 Basil Leaves, Minced
10 Sliced Sundried Tomatoes, Juliened
2 Tsp Hot Pepper Flakes
1 Lb Linguine or Fettucini Pasta
While the water for the pasta is heating to a boil prepare the aioli sauce. Cook pasta until al dente according to the box instructions.
Heat the butter and olive oil in a small pan over medium heat.
Add the hot pepper flakes and allow to cook for about a minute to release the oils.
Add garlic and saute for three minutes. You want it softened and translucent. Be careful not to let it brown.
Add the basil and sundried tomatoes. Continue sauteing for 5 minutes.
You can add a little of the pasta water to the aioli for a little looser sauce, if desired.
When the pasta is ready drain and put into a serving bowl. Toss to ensure all pasta is coated.
Serve immediately or at room temperature. Garnish with fresh Parmesan cheese o fresh ground pepper, if desired.
A delicious crisp, crunch salad with the bite of sharp cheddar cheese. Tasty like a taco but without all the calories.
Yum!
Southwest Salad
2 Hearts of Romaine
2 Roma Tomatoes, Chopped
1 Cup Sharp Cheddar Cheese, Shredded
1 Cup Tortilla Chips, Crushed
1/2 Cup Black Olives
1 Cup Ranch Dressing
1/4 Cup Salsa
1/4 Teaspoon Chili Powder
1/4 Teaspoon Cumin
Sour Cream (for garnish)
Mix lettuce, tomatoes and olives together in large serving bowl. Top with cheese and tortilla chips.
Mix ranch dressing, salsa, chili powder, cumin in a small bowl.
Drizzle salad with dressing or serve on the side.
Two things that go together well are chocolate and coffee. So when I tasted Patron XO Cafe, a coffee flavored tequila, I thought, "Wow, this is goooooooood!" And then I thought, "This would taste great mixed with a chocolate beer."
The first beer that came to mind was Rogue Chocolate Stout. Which on its own is an outstanding beer and very chocolaty. Mixed together with a dollop of Patron XO Cafe it is simply awesome.
I dub this concoction . . .
Cafe Picaro
1 1/2 Ounces Patron XO Cafe
11 Ounces Rogue Chocolate Stout
Pour the Patron into a pint glass and top off with the chocolate stout.
Enjoy!
One of my favorite meals is pork and sauerkraut. It's hearty and intensely flavorful. The addition of beer to this traditional recipe at a new dimension of flavor that makes it something extra specially good!
Beerific Pork and Sauerkraut
3 Strips Bacon
1 Pounds Kielbasa
1 Pound Country Style Pork Ribs
2 Tsp Caraway Seeds
1 1/2 Tsp Tony Chachere Creole Seasoning
2 Pounds Sauerkraut
1 12-Ounce Bottle Brown Ale
Chop the bacon into small pieces. In a large pot, fry the bacon until it's crispy.
Add the ribs and brown lightly on all sides in the bacon fat.
Sprinkle with caraway seeds and season with Tony Chachere (or salt and pepper).
Top with the sauerkraut, including the brine from the bag. I use the bagged kind that is found in the refrigerator section of the grocery store near the hot dogs.
Lay the kielbasa on top of the sauerkraut.
Pour the beer into the pot. Bring to a boil and then lower to a simmer, cooking low and slow for 3-4 hours.
At the end of cooking, the kielbasa will have darkened and the pork will be fork-tender and falling off the bone.
Serve with mashed potatoes or applesauce, if desired.
This is a healthy and satisfying salad made with a fresh, homemade dressing. This is one of my favorite salads and makes for an excellent meal replacement.
Healthy Pepperoni Pizza Chopped Salad
1 Head Iceberg Lettuce, Cored and Roughly Chopped
1 Small Red Onion, Chopped
1/2 Green Bell Pepper, Chopped
6 Low Fat Mozzarella String Cheese Sticks, Sliced
1/2 Cup Turkey Pepperoni Slices, Chopped
1/2 Cup Green Olives with Pimento, Halved
1/3 Cup Pepperoncini, Chopped
1/3 Cup Extra-Virgin Olive Oil
1/4 Cup Red Wine Vinegar
1 Teaspoon Dried Oregano
1 Teaspoon Superfine Sugar
1/2 Teaspoon Hot Pepper Flakes
1/2 Teaspoon Kosher Salt
Freshly Ground Black Pepper
In a large serving bowl, combine iceberg lettuce, cheese, pepperoni, red onion, pepper, and olives.
In a separate container, combine the oil, vinegar, oregano, hot pepper flakes, sugar, salt, and pepper, to taste. Shake or stir well to combine.
Drizzle salad with dressing and toss. Serve immediately.
Ricotta Pie is a traditional Easter dessert in many Italian households. That is when it was introduced to me.
This is my take on the classic ricotta pie. With a swirl of cinnamon and mini chocolate chips, it tastes like a cannoli. Yummers!
Cannoli (Ricotta) Pie
1 Prepared Pie Crust, Raw
1 1/2 Lbs Of Ricotta (I use low fat)
3/4 Cup Sugar
5 Large Eggs
1 Tablespoon Vanilla
1/2 Teaspoon Cinnamon
1 Teaspoon Lemon Zest
1 Cup Semi Sweet Mini Chocolate Chips
It is important that the ricotta cheese is drained well so that you get a nice firm filling. Drain it overnight in the fridge or a couple of hours before you put it together.
Press crust into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
Preheat the oven to 350 degrees.
In a large bowl beat the ricotta with the sugar until very smooth.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla, cinnamon, and lemon zest. Stir in chocolate chips.
Pour the filling into the pie shell.
Sprinkle the top with cinnamon and swirl it with the tip of a knife.
Bake the pie for 45 minutes, or until ricotta is set and toothpick comes out clean.
Turn off the oven and leave the door open. Allow pie to slowly cool in the oven for about an hour. Then chill completely in the refrigerator before you serve it.
Delish!!
Spicy Sun-dried Tomato Aioli Pasta
