I Have a New Guilty Obsession

I know I am a grown up, but I must confess a certain show that is targeted towards young teenage girls has caught my eye! Pretty Little Liars, on ABC Family is my new guilty obsession. I feel so ashamed, but I can not wait until the new episode is on tonight...I am hooked!
Okay, on to dinner. Tonight, I made a fantastic Yellow fin Tuna Pasta dish.


Yellow Fin Tuna Pasta
Serves about 4
Ingredients:
6 ounces of Mostaccioli
1 can Tonnino Yellow fin Tuna Ventresca in Olive Oil
1/2 cup Roasted Red Peppers, chopped
1/4 cup Kalamata Olives, sliced in half
1/4 cup Capers
4 cloves of Garlic, diced
1 cup White Wine
Few sprigs of fresh Parsley
1/2 cup of Red Onion, diced
3 tbs. of Olive Oil
1 tsp of butter
Salt
Pepper
A dash of Red Pepper Flakes
Parmesan Cheese

Directions:
Bring a medium size pot to boil and add salt. Cook the Mostaccioli until al dente. Meanwhile, bring a skillet to medium heat and add and olive oil. Dice the onions and garlic and place into the skillet. Cook for about 6 minutes. Then, add the capers, tuna and roasted red peppers. Cook for a few minutes and then incorporate the white wine. Once the pasta is cooked, add the pasta into the skillet. Finally, add the butter and roasted red pepper flakes and mix well. Top with salt, pepper, fresh parsley and Parmesan cheese. You are now ready to eat an incredible tuna pasta dish!


I loved this dish! All of these incredible fresh flavors with the pop of the roasted red pepper flakes is a great combination. The best canned tuna I have ever had is the Tonnino Yellowfin Tuna Ventresca in Olive Oil. It is awesome. Check it out.

Creamy Bow Tie Pasta with Vegetables

This recipe reminds me of a grown-up version of macaroni & cheese plus added vegetables. The flavors of the cheese melted into the sweat peas, carrots and broccoli is awesome. So, I give you my grown up version of macaroni & cheese!

Creamy Bow Tie Pasta with Vegetables
Serves 6
Ingredients:
1/2 pound bow tie pasta
2 tablespoons olive oil
1 onion, finely diced
1 cup chicken stock
1 cup frozen petite peas, thawed
1 cup frozen broccoli, thawed
1 cup frozen carrots, thawed
1/2 cup cream cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
Kosher salt
2 tablespoons chopped fresh basil leaves
Pecorino Romano for topping

Directions:
Bring a large pot of water to boil and add salt. Cook the noodles until cooked thoroughly.
In a large nonstick skillet, heat oil over medium heat. Add the onion and cook, stirring occasionally for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas, broccoli and carrots to the pan and cook for 2 minutes until the vegetables are warmed through and tender. Then stir in the pasta.
Remove the pan from the heat and add both of the cheeses. Stir until all the cheese is incorporated into the entire dish. Transfer the pasta into a large bowl. Finally, garnish with basil, Pecorino Romano, salt and pepper as desired.


You can choose to top the pasta with Pecorino Romano or not. I personally think it adds such a great final flavor to the dish and brings it all together! Bon appetit!

Basil Infused Lemonade

I absolutely love lemonade, especially in the summer time. However, it is always fun to give lemonade a new twist. Last night, I had a fabulous Basil Infused Lemonade, with a splash of vodka. With this recipe, you can choose to add the vodka or not. Either way, this lemonade is super refreshing.

Basil Infused Lemonade
Serves about 4
Ingredients:
1 cup water
1/2 cup sugar
3/4 cup fresh basil plus extra for garnish
4 cups fresh lemonade
lemon peel for garnish
Optional: Splash of vodka for each serving

Directions:
In a small pot, mix together the sugar and water and put on medium-high heat for about 5 minutes. Add the fresh basil and bring to a boil. Boil for just a few minutes, then remove from heat and let it come to room temperature. Once cooled, drain the basil syrup into a medium bowl and discard the basil leaves. Then, add a few teaspoons of the syrup to each serving of fresh lemonade. Garnish with fresh basil and lemon peel.


I loved this basil infused lemonade. The hint of fresh basil in the lemonade was so refreshing and satisfying. It also tastes great with some Grey Goose Le Citron Vodka. A really great, refreshing cocktail as well!

Fresh Corn Salad

I got the new Real Simple magazine in the mail today, and could not wait to dive into it! It is by far my favorite magazine. Last month's issue featured a great dress from Ann Taylor Loft, that I bought this past weekend, on sale for 35.99! Such a great purchase. There are a lot of great dresses on sale for all you ladies out there!
So, a great way to end the week is with an amazing meal. Tonight, Fresh Corn Salad.

Fresh Corn Salad
Serves about 6

Ingredients:
8 ears of blanched corn
4 tomatoes, chopped
1 vidalia onion, diced
1/2 cup fresh basil chopped

Dressing:
Juice from 1 Lime
Juice from 1 Lemon
2 Tablespoons of Brown Sugar
1/4 cup Champagne Vinegar
1/4 cup Olive Oil
Salt
Onion Powder
Garlic Powder

Directions:
Blanch the corn. Once cooled, shave the ears of corn and put into a large bowl. Then, chop the tomatoes, onion and basil and place into the bowl with the corn. Set aside. In a medium bowl whisk together the lime, lemon, brown sugar, champagne vinegar, olive oil, salt, onion powder and garlic powder. Once mixed well, pour onto the vegetables and mix everything together well. Chill for at least an hour before serving. Garnish with salt and pepper as desired.


I love this recipe. The fresh vegetables with the sweet dressing is a great combination. This recipe makes for a great side for a summer dinner.

Quick and Fresh Strawberry Jam

I have been on a berry kick lately, but can you blame me with how amazing the berries are this time of year?!
I thought to myself, what else can I make with some fresh berries? Strawberry Jam it is! Just how my great grandmother use to make it :)


Quick and Fresh Strawberry Jam

Ingredients:
2 lbs of fresh home grown strawberries
3 cups of fine sugar
1/4 cup fresh lemon juice
4 medium size jars

Directions:
Gather your 2 lbs. of strawberries and wash them thoroughly. Then, hull the strawberries. The hull is the green leafy top of the strawberry.
Use a sharp knife and cut the strawberry in a circular motion around the green leafy top of the strawberry and into the pale flesh directly underneath. Then, remove the hull and make sure to wash the strawberries again before using.
Place the hulled strawberries into a large bowl. Next, crush the strawberries until it produces a soupy consistency. Then, add the sugar and mix well. Finally, add the lemon juice and stir again well. Quickly jar the strawberries and place in the freezer. Store in freezer until ready to use!



This jam recipe is super quick and easy. Not only to make, but to also store. This recipe is how my great grandmother use to make it. She lived on a tobacco farm in North Carolina and made it with fresh home grown strawberries. If you can, use the home grown strawberries, it makes all the difference in the final result of the jam! Also, when crushing the strawberries, I use my hands, just like my great grandmother did. You really get a great consistency when you use your hands and it is so much more fun to get all that strawberry goo on your hands!

Ricotta Mousse with Chocolate and Strawberries

I came across this food website, Lucullian delight-an Italian experience, and was taken back by the Ricotta Mousse with Chocolate & Strawberries recipe.


RICOTTA MOUSSE WITH CHOCOLATE AND STRAWBERRIES
4 servings

250 g/ 8,8 fresh ricotta
200 ml/ 0.85 cup fresh cream
3-4 tblsp sugar
3-4 tblsp chocolate flakes
fresh strawberries, sliced

Press the ricotta through a finely meshed sieve into a bowl, add sugar and stir very well.
Whip the cream until it is stiff but softly stiff if you know what I mean.
Add a tablespoon of whipped cream to the ricotta and mix well, then add the rest and stir until completely mixed.
Add the chocolate flakes and mix quickly.
Spoon into small bowls, top with the strawberry slices and eat!

This was incredible! I found it to taste really great when I left it over night in the fridge to absorb all the ingredients and reach its optimum flavor.

I also served it like this:

A side of the mousse that I dipped strawberries and Sea Salt Dark Chocolate in. Absolutely rich and perfect!

Jalapeno Cheddar Cornbread

I was watching the Food Network Channel, and I love the show Barefoot Contessa with Ina Garten. I was totally inspired to recreate her recipe of Jalapeno Cheddar Cornbread. It sounded absolutely delicious and I was more than willing to give it a try.
So, here is the recipe!

Jalapeno Cheddar Cornbread (courtesy of Barefoot Contessa from Food Network)

Cook Time: 35 min
Yield: 12 large pieces
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


Honestly, I feel like you could add another jalapeno into this dish. You can tell there is jalapeno in the dish, but you do not get that jalapeno bite. Overall, this dish is incredible and the flavors of cheddar, scallions and jalapenos in the bread is such a great combination. Also, serving this warm is the best because the cheese is gooey and warm. If you let it cool overnight, make sure to pop it in the microwave for at least 20 seconds so you serve it warm. It definitely brings out all the flavors when you serve it warm. This recipe was awesome, and I highly recommend giving it a go!