Tag Archives: Parmesan

Anthony, Wednesday is Always Spaghetti Day; Shrimp Pasta in a Creamy Tomato Sauce

As the More is More Mom®, I am all about……more pasta dinners! Seriously, after you’ve made this dish, you may never visit the likes of Mia Francesca and Tuscany ever again (it’s that good). Why dine out when you can dine in?

There’s little as elegant as shrimp cocktail on an appetizer buffet. It’s always a crowd pleaser. Should I be lucky enough to find myself with some left over shrimp, I always make this pasta dish for dinner the following night. I laid out some snicky-snacks while we were waiting for my Nick to return from his 18th surprise birthday golf outing. Low and behold, I found that there were a few little extra shrimpies left behind…ah, dinner!

Shrimp Pasta in a Creamy Tomato Sauce:

I like to measure out and organize all of my ingredients before I jump into my recipe (not too OCD).

The fun of this dish is twirling the pasta and the creamy delicious sauce around on your fork, so you’ll want to use an angel hair or spaghetti noodle. As always, I am a huge fan of the Barilla. According to the directions, cook;

1 lb of spaghetti

During the last few minutes that the pasta is cooking, you can start the sauce. 

In a heavy skillet, over medium high heat, heat;

3 Tbsp olive oil


When it’s glistening, add;

1 lb peeled large shrimp (I always remove the tails before I cook them. Who wants to work that hard for their dinner while they’re eating?)

5 cloves of garlic, minced

½ tsp dried oregano

½ tsp salt

½ tsp cracked black pepper

Cook for about 2 minutes

Stir in;

½ cup sweet vermouth (it’s a beautiful shade of red)

1 – 15 oz can of diced tomatoes, drained

Cook for about 1 minute, scraping any brown bits from the bottom


¾ cup heavy cream

Simmer until sauce had thickened slightly


1 tsp lemon juice


As soon as you drain the pasta, toss it with the creamy sauce. Feel free to shake a little freshly grated Parmesan cheese on top. Plate and serve…


 More delectable dinners, more time at home, more time for family and friends…


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It’s a Spicy Meat-A-Ball….

As the More is More Mom®, I am all about….more spicy meat-a-balls! What could possibly be a tastier compliment to spaghetti, penne or mostaccioli than a beautiful and delicious meatball? My family thinks it’s a special treat when I go through the extra trouble of making meatballs, rather than throwing an Italian sausage on the grill. How delicious!

Pre-heat the oven to 375°.

 With a mortar and pestle, mash;

2-3 cloves of garlic

1 pinch of salt

Making a garlic paste.

In a large bowl, soak;

1 – 1 lb loaf of stale Italian bread, remove the crusts

Tear bread into large pieces and soak in 1 ½ cups milk, for 5 minutes. Squeeze out remaining milk and discard.

In a large bowl, mix;


Garlic paste

1 ½ tsp salt

1 ½ tsp pepper

½ cup grated cheese (like a Pecorino Romano, or grated Parmesan)

½ cup of finely chopped bread crumbs.

1 large egg, whisked

3 Tbsp chopped basil

2-3 Tbsp chopped, flat leaf parsley


1 ¾ lbs of ground meat; ¾ lb ground veal, ½ lb ground pork, ½ lb ground beef chuck (sometimes, I don’t have access to the veal at my local grocers, so I split the 1 ¾ lb  between the pork and the beef. It’s just as delicious)


Using your hands, blend together, forming 2” balls (with dampened hands if necessary).

In a large heavy skillet, over medium high heat, add ¼ cup olive oil;

Brown meatballs, on all sides, turning every 3-5 minutes per side, per batch.

Arrange meatballs in a shallow baking dish.

Cover with pasta sauce (homemade or bottled. I like Prego.)

Cook for about 30 minutes.

Make pasta according to directions. I am always a fan of the Barilla spaghetti!

Plate, serve and be prepared for your family to be head over heals. More food equals more love…..    

PS-My Nick got rid of the shanks (see August 19th)! He shot a 33 at the Village Links in a High School tournament yesterday. Yay!

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Throw a Great Memorial Day Party…..Part Two: The Main Course Menu

Setting the stage for a fun-tastic, blow out bash is only half of the equation. While I completely agree with Billy Crystal’s sentiment (channeling Ricardo Montalban), “You look mahvelous; absolutely mahvelous. You know, it’s much better to look good than to feel good”, while entertaining I want everything to be visually attractive, but it’s equally as important that everything taste good too.

I love the fantasy 0f a party and satisfying all of the senses. The visual presentation should be a feast for the eyes. The different textures incorporated in to your bar, buffet and table should be interesting to the touch. The sounds should be soulful and thoughtful, be they subtle or obvious; music to your ears. The scents should be reminiscent of the theme of your party through candles, or the heartwarming smells wafting through your kitchen. The final detail, of course, is a menu lovingly crafted for your guests to savor.

As the More is More Mom®, I am a huge proponent of……more food. Throwing a cocktail party is always a blast. It’s the perfect opportunity for a dazzling array of interesting appetizers. Dinner on the other hand can be a tad bit more complicated. Once you have developed a menu suitable to the occasion, there is still the matter of determining what little snicky-snacks to offer your guests while they are gathering and the finishing touches are being put on the meal. Then of course there is the ever important matter of dessert. While dessert may seem like an after thought, I think it is the perfect opportunity to end the evening on a high note….even if the note is small, it should be meaningful.

Today I would like to share with you my main course menu for a Memorial Day Celebration. I want for you to have plenty of time to consider incorporating these delicious dishes in to your own celebration this coming weekend.

Lemon and Herb Marinated Chicken:

This chicken smells so ridiculously good while cooking on the grill your neighbors are going to invite themselves over for dinner (so make extra!). It’s always great to find a dish that serves a crowd, so feel free to double and triple as needed.

3-4 lbs of chicken (my family really prefers breasts and drumsticks, but you can choose whatever you like.).

You know I am totally obsessed with Zip-Loc Baggies. Rather than use a bowl, or a large lidded container, I mix all of the ingredients in a gigantic 2 gallon Zip-loc baggie (much easier cleanup!). Combine:

• ¼ – ½ cup of olive oil
• 2 tsp finely chopped lemon zest (fresh is best)
• 2 tsp soy sauce
• 2-3-4 tsp rosemary, finely chopped (it smells sooooo good!)
• 1-2 tsp thyme, finely chopped
• Lots of garlic, 5-6 cloves pressed or minced
• 1 large shallot (or 2 very small) finely chopped
• ¼ tsp cayenne pepper……Hot! Hot! Hot!
• Salt and pepper to your liking….


Add your chicken to the bag and marinade over night, flipping over a few times to make sure the marinade is well distributed. You could allow for just a few hours of marinating time, but that would scarcely allow all of the fresh flavors to infuse the chicken.

You have the option to do one of two things here.
1. Roast the chicken.
Preheat the oven to 425°.
Place the chicken on a rack in a large roasting pan, pouring 1 cup of water into the bottom of the roasting pan.
Baste occasionally, until the outside of the chicken is a nice golden brown and an instant read thermometer registers at 180°, for somewhere in the neighborhood of 45-60 minutes.
Remove from the oven.
Transfer to a platter and garnish with any leftover sprigs of rosemary.
Tent with aluminum foil until ready to serve.

2. Warm up grill.
Reduce heat to medium and cook for approximately 45 minutes (when you poke a fork in to the chicken, you’ll want for the juices to run clear.)
Remove from the grill.
Place on a platter, adding garnish if desired, and you’re ready to serve.

I almost exclusively have employed the grilling option as I grill 12 months a year. Everything on the grill is super tasty and clean up is a snap!

Bacon and Smoked Gouda Mashed Potatoes:

These potatoes are so good it’s criminal! I frequently make your basic D0 Ahead Mashed Potatoes (especially for the holidays when the need for planning ahead is at a fevered pitch), and have never made this particular recipe before this weekend. After eating a spoonful of mouth watering goodness my family has informed me that I should only make the Bacon and Smoked Gouda variety forever more……

This is yet another recipe that could easily be multiplied, even if just for yummy leftovers. Some things are even better the next day.

3 lbs potatoes, peeled and chopped up in to cubes


8 slices of bacon (or more…..and who wouldn’t enjoy more?). I like a nice smoky flavored bacon, but maple is good too for a sweet treat.

A bunch of scallions….you choose how many you like. I used about 6 onions, finely chopping them until I got to the dark green ends

¾ cup sour cream
½ cup of milk
¼ – ½ stick of butter

2 plus cups of Smoked Gouda (I used a peppercorn flavor enhanced Gouda and it was to die for!), coarsely grated. Reserve ½ cup for topping at the end.

Cook bacon in either a skillet, or my favored method for making pounds and pounds of bacon, on a rimmed, aluminum foil lined, cookie sheet (for pounds and pounds of bacon you’ll need several….) cooked at 350°, for approximatley 20-25 minutes. It depends on how crispy you like your bacon. I’m a fan of more crispy……. Truly, if you are going through the mess of the bacon, make enough to warm up through the week; great with breakfast, on a sandwich, in a salad or even by itself. In any case, drain the bacon on a paper towel to soak up some of the grease and chop it up. Place the chopped bacon in a bowl.

Chop the scallions, add to the bacon and combine. Set aside.

Place the peeled and cubed potatoes in a large pot, fill with cold water, place lid on pot slightly ajar, and boil for 20 minutes or so until tender.

Drain and return the potatoes to the pot. On a very low heat, cook potatoes until all of the moisture evaporates. This should only take a minute or so.


Add the sour cream, milk and butter. The potatoes will be nice and hot, and the good creamy stuff should melt in quickly. Mash with a potato masher until nicely smoothed.

Stir in both the shredded Gouda (reserving ½ cup) and 1 cup of the bacon mixture (reserving the balance). Season with a little salt and pepper….you know me, I love, love, love the cracked black pepper for a kick (and a field goal!). Mix well.


Butter a 13x9x2 baking dish and evenly spread the potato mixture.

At this point, I topped the Heavenly mashed potatoes with the remaining shredded Gouda and the left over bacon and scallion mixture. It was so pretty!

Now, you will either be covering up the pan, refrigerating and cooking the potatoes later, or plug ahead and heat your oven to 375°. Cook until the cheese starts to melt a little bit and the edges begin to turn a warm, golden brown (about 30-40 minutes fresh, 45-60 minutes from the fridge, but either way…watch ‘em.).

Parmesan Balsamic Vinaigrette:

I must confess, unless I mix up a quick bottle of Good Season’s Italian Dressing Seasoning with vinegar and oil, most nights we douse our salad with bottled dressing (we are fans of the Western French). When company is expected it’s always nice to prepare a little something different.

This dressing is lovely with the fresh basil and grated parmesan. It is special enough to simply toss on a bed of pretty greens. For this particular meal I have enough flavors colliding, that the richness of this vinaigrette doesn’t need to be complicated with a medley of other vegetables. How about that? Simplicity from the More is More Mom®? (Though I would prefer to view it as a well honed matter of restraint.).
• 2-3 cloves of garlic
• ½ tsp or so of salt
• 2 Tbsp good balsamic vinegar
• 1 tsp lemon juice (again, since there are so many other rich, fresh flavors, I don’t think it’s worth the time or mess of squeezing fresh lemon juice. Sorry).
• 3-4 Tbsp fresh, chopped basil (little smells as delightful)
• ¼ – ½ cup of finely grated parmesan
• ½ tsp cracked black pepper (I’m going through this stuff like crazy!)
• ½ cup or so of olive oil

With a mortar and pestle mash the garlic with the salt.

Whisk together with the vinegar, lemon juice, basil, parmesan and salt and pepper.
Slowly add olive oil and whisk until well blended.
Toss with greens and serve.

Fruit Kabobs:

The beauty of the kabob is that you know from the get go just how many servings you are preparing. You can select any number of different fruits, or stream line the process and select two or three, alternating them on the skewer for a pleasing display.

Over the next two days I will be sharing with you ideas for setting up your buffet and recipes for versatile, easy starters and dessert.


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