Drunken Pasta ala David Rocco . . . yum!

This dish is delcious. Period. I have been watching Cooking Channel since it aired at the end of March, most shows I don't care for, but David Rocco, La Dolce Vita is a must watch. Yes, it is a bit . . . um. . . . well, comical in the not so funny sense, but totally worth watching. Every recipe he makes puts a fire in me to jump into the kitchen and make whatever he is cookin up! Fast, easy, flavorful, Italian cooking at its raw best. A few fresh and pure ingredients, 10 minutes in the kitchen and . . . taaaaaaaaa daaaaaaaaaaaa!

The recipe is for DRUNKEN SPAGHETTI. Oh my. A bit salty, nuty, tangy, creamy, fresh, what else can I say?!?!? delicious!

This is the first time I've cooked with anchovies, I'm hooked. I can't wait to cook with them again. The anchovies smell a bit fishy when they start to heat up, please . . . don't turn away . . . their fishiness turns into salty nutiness. So divine. You would not think anchovy. In case you've been hiding somewhere and haven't heard . . . ceasar dressing is made with anchovy. Anchovy= delicioso!!! Please try them . . have I said it enough?

Okay, so here is the recipe for Drunken Spaghetti. 10 minutes total!!!! Love it!

1 lb. spaghetti

3 anchovy fillets

2 cups red wine (I had Cabernet Sauvignon so that is what I used)

1/2 cup pecorino or parmesean cheese

parsley

4 T olive oil

2 large cloves garlic

3 dried chilis or less than 1 tspn. red chili pepper flakes

black pepper

Heat a pot of water to boiling. Add salt. Add pasta and cook approximately 7-9 minutes. Just before al dente.

Meanwhile, heat olive oil in skillet, add garlic, cook till fragrant, add anchovy and mix till dissolved. Add chili pepper flakes, heat till fragrant, if needed, reduce heat to low until pasta is done. Once pasta is just before al dente, use tongs to add to olive oil sauce. Coat with all ingredients. Add red wine, toss and cook until wine is thick and mostly evaporated. Turn off heat. Add parsley and cheese. Serve while hot.

I added mushrooms with the garlic because pasta alone is not enough to fill the bf's stomach. I also took thin sliced beef and seasoned it with parmesean, salt and pepper and rolled it with spinach and a thin slice of mozzarella. I browned this in a skillet, added a little wine and kept warm in oven untl pasta was ready.

Hearty, delicious and sooooo freakin easy!!! A must try!!!

Guilt free vegetable quiche with crispy potato crust

Have any of you heard of the show Cook Yourself Thin? It's the show that features a different woman dying to lose weight, but struggling with letting go of that calorie ladden mac n cheese or fried chicken! It airs on Lifetime every night at 6 p.m. I'll be honest, I love eating healthy, but do not count calories or exercise like I should! Most of the comfort food makeovers they show look delicious and full of flavor . . . . some . . . . not so much!

Quiche is something I'm not too fond of unless it's full of vegetables and less of the custardy egg stuff! The ladies swapped out pie crust for potatoes! I thought it was a great idea and something that would add lots of flavor and quite honestly possibly taste much better than the original.

Verdict? Very delicious and very filling. No guilt since this is around 210 calories per serving!

If you're a fan of quiche and maybe even if you're not, you will love this!

Vegetable Quiche with Crispy potato crust

shredded potato
tspn. olive oil
1 onion, chopped
clove of garlic, minced
zucchini, sliced thin, in half moons, and then again
parsley
salt and pepper
3 oz. cheese (your choice)
3 eggs

Shred some potato into a bowl and season with tspn olive oil, salt and pepper. Pour into a sprayed casserole dish, about 8x8. Make an even, thin layer on the bottom and up the sides just a bit and bake for 20 minutes, until edges begin to brown at 400 degrees.

Saute some onion and garlic until soft and fragrant over medium heat. Add your choice of vegetables. Finish with the parsley. I had zucchini, so that's what I used. Mushrooms and spinach would be great! Italian sausage would be a great addition, although the calories would obviously jump!

Once the crust is done and the veggies have cooled slightly, add your shredded cheese evenly and pour the beaten eggs over the entire thing. Bake for 20-25 minutes at 350 degrees until eggs are set.

Enjoy!

Broccoli Rice Casserole

This is a pretty fast and simple casserole. Very flavorful and one I am sure most kids would devour. Many recipes call for cooked long grain rice, but I was afraid it would get too mushy. I opted for short grain rice and added some additional liquid to compensate. It was a great side dish to the steak I had in the fridge. It'd be great with some chicken either on the side, or diced and added right in!

There are short cuts which I'll include below!

Broccoli Rice Casserole

350 degree oven for 30-35 minutes

1 small onion, diced small
2 cloves garlic, minced
1 lb. fresh blanched broccoli (or one 16 0z. package frozen, defrosted)
1/3 cup milk
1 can crem of chicken soup
1 cup homemade cheese sauce (or 8 oz. prepared such as cheez wiz)
1/2 cup UN COOKED short grain rice plus 1/2 cup liquid (or 1 1/2 cups long grain rice)
salt
pepper
cayenne

Saute onion over medium low heat until soft. While you're waiting combine milk, cream of chicken, cheese sauce and additional 1/2 cup liquid (if using uncooked short grain)in a bowl large enough to combine all ingredients and set aside. Add garlic to onion and cook until fragrant taking care not to burn the garlic. Add the broccoli to the pan and toss to coat. Add the rice OFF the heat and toss. Add the broccoli to the bowl and mix until everything is combined. Season with salt, pepper and cayenne. Pour into greased casserole dish. COVER with foil. Bake until the rice is cooked and the casserole is thick, about 30-35 minutes. Allow to cool 10 minutes and serve!

Yum!