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Friday, December 12, 2014

mijtest

mijtest

Cheesy Chicken Penne (Baked!) SUPER EASY

Posted: 11 Dec 2014 07:26 PM PST

Yum. Yum. and MORE yum. First let me say my husband is not a chicken guy nor an Alfredo guy. and when he does eat chicken, it has to be dark meat. BUT i was able to sneak this chicken breast past his taste buds…he even had seconds! AND asked to eat it for lunch tomorrow (today). Whew was i excited. -- posted by Cucina Natalia

Torrisi's Spicy Sauce

Posted: 12 Dec 2014 10:39 AM PST

This sauce is the invention of Rich Torrisi and Mario Carbone, of Torrisi Italian Specialties in NYC, and is all over the food blogs (Pinterest, Food52 just to name a few). What drew my attention is that Food52 mentioned jarring it and giving as gifts... What a fab idea! I didn't realize I'd fall in love myself and have to triple the recipe! It's a creamy, spicy, heavenly spread that lends itself to a million things - roasted meats and chicken, eggs in any form (fried, scrambled, fritatta), tossed with grilled shrimp to top a salad (or for an appetizer), stirred into cooked greens or a soups - stews - beans. Serve as a dip with toasted pita or a rustic corn chip, or even use as a sandwich spread. The uses are endless, and delicious. This sauce will keep up to 6 months in the fridge, if it lasts that long.... Enjoy! -- posted by Raquel Grinnell
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