This is one of my simplest meals I love to make for my family on a chilly Autumn evening. The crushed red pepper in this Spaghetti all’ Amatriciana adds a little heat to warm the soul. The origin of the Amatriciana was a recipe named gricia. Grici were what the Romans called the sellers of bread and comestibles. According to another source, the name originates from the hamlet of Grisciano, in the comune of Accumoli, near Amatrice.
Spaghetti All’Amatriciana is generally prepared with guanciale (cured pork cheek) and grated pecorino. Guanciale is not common in the United States. You would have to check at specialty shops to find it and even then it’s difficult to find. It is possible to replace the guanciale with pancetta but you would want a thick cut pancetta if possible. Pecorino cheese can be found at specialty markets like Sprouts or Whole Foods. I use pecorino when I can find it but if not I replace it with a parmesan cheese when in a bind.
Another name for it is Sugo all’amatriciana and Bucatini all’Amatriciana which is used with a bucatini pasta that is larger then spaghetti and comes with a hole down the center. I’ve had luck finding this at World Market. Though, for an easier way to go you can just do the Spaghetti All’Amatriciana version.
My lineage is Italian and I was raised on pasta’s like this. You can take away a lot of foods from me for diet restrictions to lose weight or what not but there is NO way your taking my pasta. I would rather be fat! I love my pasta; it’s like my main diet. Yes, it carbs but RUN it off and you will be just fine. Love my pasta and my bacon. I was vegetarian for a few years due to medical reasons and I have to say I really missed bacon!
Is there a food you could never do with out? I’d love to hear about it. Tell me in the comments below
With the official day of summer starting tomorrow, although we have summer weather now, the need to unearth some fruit friendly recipes is here. The lovely Sundi Jo passed along three great balsamic’s to taste and one will be featured here today with along with a giveaway of my favorite of the three. Today, the plan is to share with you a blueberry lemon balsamic dressing made with Devo Olive Oils Blueberry Balsamic Vinegar. I will also be giving away a 200 ml bottle of the blueberry balsamic vinegar below! Though first it would be great to share with you how to best pair this recipe with a dish along with the recipe too.
Love to pair this recipe with boiled eggs, fresh blueberries, tomatoes, bacon cut bites, and if there is a chance fried chicken chucks. This dressing is simple and can be used for more then just salads. It is great over meat after it is cooked. Another fabulous way to use this dressing is over onions, cucumbers, and blueberries as a great side dish or perfect addition to a picnic. Drizzle it over a honey ham sandwich for wicked flavor!
Here is the recipe for Blueberry Lemon Balsamic Dressing. You can always simply add yogurt to this dressing for thickness.
To win a bottle of Devo Olive Oils Blueberry Balsamic Vinegar just got to the Rafflecopter below and follow the directions. Please make sure to do the mandatory step of commenting on the blog so all of your entries will be valid. Giveaway ends Friday night 06/21/2013 at 12 midnight CST.
If you would like to share this recipe and giveaway please do! Use hashtag #FREEDevoFriday
*Disclosure: Devo Olive Oil is providing one sample bottle of blueberry balsamic vinegar. I was not reimbursed for writing this post and all opinions expressed are my own.
Fried chicken jalapeno bacon fettuccine alfredo recipe is below but first a little story. Yesterday we went to see the final edition to the Twilight Saga Breaking Dawn Part II. I was not so sure how well it would match the book prior to watching the movie. The movie literally hit the nail on the head in comparison to the book. There was plenty rumors that movie is not as good as it’s predecessors. To be honest, it was one of my two favorites, the other being New Moon. If your a vampire or wolf fan let me know what you thought of the movie in the comments. No spoilers! No whining about sparkling vampires either
On to the food! Below the food is the giveaway for Devo’s Jalapeno Fettuccine!
Big thank you to Devo Olive Oil for sending out a package of jalapeno fettuccine. It was absolutely delicious! The fettuccine is a perfect pair with my bacon alfredo sauce. I still cannot wait to try the pumpkin fettuccine and chocolate fettuccine. These are perfect for customized culinary gift baskets.
The jalapeno fettuccine has just enough kick to add the right spice to this meal. There is no burn for me although I can eat pretty spicy food. It was more like a tickle and I think that is just perfect for a pasta dish. The pasta would pair well with Cajun dishes featuring shrimp, crab, or crawfish.
Devo Olive Oil was please to offer one of my readers a chance to win and test out the jalapeno fettuccine I used in this recipe!
To enter the giveaway fill out the rafflecopter below.
*Disclosure: Devo Olive Oil is providing one package of jalapeno fettuccine. I was not reimbursed for writing this post and all opinions expressed are my own.
After months of searching and preparing to make a decent Chili Con Carne (sauce/chili) I finally decided to give it a shot. I wanted the taste to be similar to what Taco Cabana uses on their enchiladas and what Sonic uses on their frito pie. Well folks, I have to admit my family said it tastes just like Sonic’s frito pie which is a plus; however, they never eat the enchiladas at Taco Cabana so that was up to my taste buds and it is pretty close.
On another note, who’s planning on seeing Ice Age this weekend? My daughter and I are thinking of going Friday morning. I love Diego! Who’s your favorite character? My daughter says I’m five. Oh well! She’s twelve and still wants to see it, so I will be five and take her
If you like it with more heat then just add more cayenne and chili powder; just reverse it for less heat.
When the Summer season is upon us it is just too hot to cook indoors. Though when your grill tank is out that perceives to be a problem. The quickest meals to make with less effort and money is pesto. Very few ingredients, hardly no heat, and super quick to throw together. The only thing I suggest is owning a food processor. If you don’t have one your so missing out! These guys can whip up a quick pesto to a delicious dressing to a super spicy salsa in seconds! Buy yourself one, you won’t regret it. Either that or ask for one as a gift for your birthday; that’s what I did!
When searching your local market for Sun dried Tomatoes you might find it difficult to get them whole. I hope in the near future I will figure out the drying process of these, but in the meantime, try to find them whole and make sure to drain the oil from them as it adds to much oil to the pesto. I love a Romano or a Parmesan Reggiano but the cheese is completely up to you on which of the stinky cheeses you like. The strongest of all the suggestions with this recipe is to definitely buy a basil plant and use the basil straight from it. It seriously gives the best flavor when fresh. I never suggest using dried basil in pesto as it offsets the texture completely. Besides, fresh basil smells so good and you can plant the roots to regrow the plant!
My daughter made the biggest exclamation in the store when I picked up the basil to make this dish. Daughter: “Mom why are you buying a plant?” Me: “Because we are eating it for dinner.” Daughter: “WHAT?” Me: “It’s an herb. You know the dried leaves in the pantry I use for roasts?” Daughter:”Yes, but that’s different.” Me: “No, actually that is the dried leaf and generally not as healthy and tasty as the natural leaf off of the plant. Smell it.” Daughter: “OMG! That smells so good.” I definitely had her attention with the plant but then I told her about the pine nuts. She doesn’t like peanuts much but she was willing to try the pine nuts and she fell in love with them. We had a fun time with all the different ingredients and she actually enjoyed helping me in the kitchen. I am now on the hunt for some recipes that involve mint. She loves mint!
Salsa is just not something that stays very long in my house. It seems that a jar of good salsa at $5 a jar is just not worth the cost when you can make triple that amount with this simple recipe. Of course the guys (Chance & V) in the house were not sure if this salsa would be as good as the jarred variations. Of course I told them it won’t be as good, it will be even better because the salsa is fresh, all except the canned tomatoes of which you can eliminate, and just use fresh tomatoes in the place of them. However, I love the taste of the fire roasted tomatoes the best. So, if you are going to use some fresh tomatoes do not forget to throw them on the grill or roast them in the oven.
As far as picking your heat! If you want a spicy burn use more jalapenos. If you want a soft heat add more serranos. When I make this for people who can’t handle the heat I use one jalapeno and two serranos. If you want a bunch of heat then leave your seeds in the jalapenos. Now off to make some yummy cold desserts to beat this 100 degree month of heat in Texas!