Lemon Pasta with Mascarpone, Prosciutto di Parma & Spinach

I have another 'everything but the kitchen sink' type of pasta recipe to share today with Prosciutto di Parma, Spinach and a Lemon Mascarpone sauce. Sounds lush and decadent doesn't it?

Prosciutto is quickly pan-fried, then a simple sauce is made with sauteed garlic, grated lemon peel, mascarpone cheese, Parmesan and pasta water. The sauce is light and rich at the same time, not at all heavy like you think it might be with mascarpone. The pasta water works well at thinning out the sauce without making it watery. It also helps it coat and cling to the pasta.

Classic Scones with Devonshire Cream

I'm bringing you a classic recipe today for scones with Devonshire Cream and fresh strawberries. Yes. I said Devonshire Cream. The world-renowned cream that I covet from England. Little did I know that it comes in a jar. I have some. Here. In my fridge. In NY. Happy dance. I made this miraculous discovery of cream in a jar when Rebecca of Chow and Chatter who also blogs for Black Star Gourmet gifted me with a sample. And consequently made one of my foodie dreams come true.

Chipotle Corn and Potato Chowder

I have a spicy soup recipe today for Chipotle Corn & Potato Chowder. It's a simple but satisfying soup brimming with pieces of potato and corn. The chipotle pepper gives it a lingering heat that adds a nicely robust flavor without overwhelming you. It's thick, creamy and a little bit sweet from the cream-style corn. Half-way through some of the potatoes are removed, pureed and added back in to thicken it even further.

Pasta with Fried Chile Peppers & Bread Crumbs

This is a sassy recipe for pasta with fried red chile peppers and bread crumbs. It is a traditional recipe from the region in Southern Italy known as Basilicata. A special pepper is grown there called peperone di Senise; a sweet red pepper with a flavor much like a mild red Mexican chile. The peppers are dried on strings like ancho chiles. For this dish they are fried until crunchy and added to pasta with tomatoes and pan-fried bread crumbs.



I used arbol chiles and replaced the country bread called for in the recipe with Italian bread. The bread is baked until dry and crunchy, processed into chunky crumbs and then pan-fried in olive oil to a toasty, golden-brown. I fell in love with them. My mind keeps winding back to them and the possibilities. The technique will show up in my recipes again. And again. Just look at the way the bread crumbs stick into all the nooks and crevices.



The peppers are then pan-fried in olive oil to a rich, dark burgundy color that infuses the oil with spice to cook the tomatoes in. The original recipe calls for cherry tomatoes that I replaced with canned, diced tomatoes. They get cooked along with garlic and anchovies until soft and are mashed gently with a fork into a thick sauce. The sauce is tossed with the pasta allowing the infused spice to permeate the entire dish. The bread crumbs are sprinkled over top along with broken up pieces of the crispy chile peppers.



It all works together to make one of the most outstanding pasta dishes that has ever graced my lips. It's the kind of rustic dish that I can imagine my Great-Grandma cooking, even though she was from Abruzzo. She and my Great-Grandpa grew their own chile peppers, figs, grapes and all kind of other fruits and vegetables that as a little girl I thought were exotic. None of my friends or neighbors had grapes growing in their backyard. Her and Great-Grandpa brought their own 'special' seeds with them from Italy. They stepped 'off the boat' with naught else but their beloved heirloom seeds. The foundation upon which to build the new life they dreamed of.

While I was immersed in picture taking Moon saw it as an opportunity to creep up on me... and the pasta!

Pasta with Fried Chile Peppers & Bread Crumbs
(adapted from Saveur)

1⁄4 pound Italian Bread, cut into 1" cubes
1⁄2 cup extra-virgin olive oil, divided, plus more for drizzling
6 dried mild chiles, such as peperoni cruschi di Senise, chile de arbol,
guajillos, or pasillas, stemmed and seeded
4 anchovies, chopped or 2 teaspoons Worcestershire or Fish sauce
6 cloves garlic, chopped
1 - 14 ounce can Diced Tomatoes
Sea or Kosher salt and freshly ground Black Pepper
8 ounces pasta, like fusilli or rotini
Parmesan, fresh grated, for serving

1. Heat oven to 325˚. Bake bread cubes until hard, about 15 minutes, keeping a close eye on them. Transfer to a food processor; process into coarse crumbs. Heat 1⁄4 cup oil in a 12" skillet over medium heat. Add crumbs; cook, stirring occasionally, until golden, 8–10 minutes. Transfer crumbs to a bowl.

2. Wipe out skillet; heat remaining oil over medium-high heat. Add chiles and toast, turning once, about 45 seconds. Transfer to a plate; let cool. Tear chiles into 1" pieces. Reserve oil in skillet.

3. Set reserved skillet over medium heat and add anchovies (if using); cook, breaking them apart with a wooden spoon, for 1 minute. If not using anchovies add garlic, tomatoes and Worcestershire/fish sauce; cover; cook, stirring occasionally, until tomatoes soften, about 10 minutes. Mash tomatoes with a fork right in skillet and season with salt and pepper. Remove from heat and set aside.

4. Meanwhile cook pasta to al dente in plenty of salted water. Drain, reserving 1⁄4 cup water. Transfer pasta and water to reserved skillet of tomatoes over high heat. Toss to combine; cook until sauce thickens, 1–2 minutes. Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil and serve with fresh grated Parmesan.

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I'm sending this to Presto Pasta Nights hosted this week by Savoury Specialist of Our Taste of Life.

Keep the side dishes coming for the March Showdown!

Peanut Butter Oatmeal Cookies

These are the best cookies! Peanut Butter. Oatmeal. Two popular, old-fashioned classics in one. Toss in a few walnuts. Some chewy dried cranberries. Or chocolate chips. You won't be able to resist. I can't. Not when their fresh out of the oven still piping hot warm. And not later on cooled off and hidden away. Seek and destroy.

One of my taste testers was crazy for them. Said they were the best I ever made. And then went on to prove it by devouring half the batch in record time. The vanishing cookies.

The recipe comes from Better Homes & Gardens and originally calls for cocktail peanuts. If I had them on hand I would of used them along with chocolate chips. The salty sweet combo would be delicious here. Instead I used cranberries and walnuts. Feel free to personalize them with your favorite additions like raisins, m & m's, a different type of nut or even butterscotch or peanut butter chips. 

I really loved the flavor of these. The peanut butter stands out in every bite. The oats and walnuts give them a hearty texture. Their thick, soft, chewy, and totally addicting.

Peanut Butter Oatmeal Rounds

(adapted from Better Homes & Gardens 75th Anniversary Edition)                  
(Makes 4 dozen)

3/4 cup Butter, at room temperature

2/3 cup Peanut Butter (I used Natural)

1 cup Sugar

1/2 cup packed Brown Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Cinnamon

2 Eggs

1 teaspoon Vanilla Extract

1 + 1/4 cups all-purpose flour

2 cups Rolled Oats

2/3 cup dried Cranberries,* chopped

2/3 cup Walnuts,* chopped

1. Preheat oven to 375 degrees.

2. Beat together butter and peanut butter until well combined. Add sugars, baking powder, baking soda and cinnamon. Beat until combined.

3. Beat in eggs and vanilla. Beat in flour. Stir in oats, cranberries and nuts.

4. Drop by rounded teaspoons onto ungreased baking sheet. Bake 10-12 minutes or until light brown around edges.

5. Remove to wire racks to cool.

*Can substitute cocktail peanuts, chocolate chips, raisins, m & m's or another type of nut.

Print Recipe

Sasha @ A Kitchen In Brooklyn is having a giveaway for two of my Cupcake Necklaces!

Keep the side dishes coming for the March Showdown!

Chocolate Caramel Cupcakes with a Tutorial on How to Fill Cupcakes

I have a sweet treat of a recipe today for Chocolate Cupcakes with Caramel Frosting and a short tutorial on how to fill a cupcake. Because everyone should know how. It's important for getting the perfect ratio of frosting to cupcake with every bite. And for preventing 'dry cake syndrome' that cupcakes are notoriously known for. While some focus their attention on the cake - mine is on the frosting. I don't like running out before I get to that last bite. Cake without frosting holds no attraction for me.

This easy, classic chocolate cupcake recipe combines two forms of chocolate: cocoa powder and semi-sweet. It gives them a mild chocolate flavor and a very strong chocolate aroma that will drive your senses wild. The caramel frosting melts in your mouth in a flurry of rich, buttery bliss. It's delicious with a little sea salt sprinkled over top and helps cut some of the sweetness. Just like eating a salted caramel chocolate. Heavenly. 

Chocolate Caramel Cupcakes

(Adapted from A Bakers Field Guide To Cupcakes)

(Makes 20)

2 cups all-purpose flour

1/3 cup Cocoa Powder, unsweetened

3/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Butter, unsalted, at room temperature

1 + 1/3 cups Sugar

1 teaspoon Vanilla Extract

2 Eggs

3 ounces Semi-Sweet Chocolate, melted and cooled

1 cup Milk, at room temperature

1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.

2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.

3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.

4. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.

5. Fill cupcake wells 3/4 of the way. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.

6. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.

Caramel Frosting*

(adapted from Betty Crocker)

1/2 cup Butter

1 cup Packed Brown Suger

3/4 cup Milk, divided

3 cups Powdered Confectioners' Sugar, plus a little extra if needed

1. In a 2-quart saucepan melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly, reduce heat to low.

2. Boil and stir 2 minutes. Stir in 1/2 cup Milk. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.

3. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.

4. Store in refrigerator for 15 minutes before frosting to help it firm up.

*For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.

Print Recipe

How To Fill A Cupcake:

 Use a pastry bag with a large tip, poke it into the middle of the cupcake and give it a good squeeze.

Or

Use a small sharp knife to cut out the center at an angle so the piece you cut out looks like a cone and is about an inch long.

Put your filling in a ziploc bag or baggie and cut off the corner. Fill the 'hole' you made.

Cut off the end of the cone to make a 'lid' to hold the filling in. Save the part you cut off to crumble and sprinkle over top of the frosting.

Frost as usual.

I like this second way better. You can get more filling in there. Plus it's lots of fun!




Chocolate Caramel Cupcakes

Chili Pie with Cheddar Cornbread Crust

This is a hearty recipe for Chili Pie with a Green Chile & Cheddar Cornbread Crust. You may know it as Tamale Pie. It was a toss-up between the two over what to name it. Since I used all the basic ingredients I love in my chili I went with it. And because it didn't taste like any tamale I ever had.

This is a Tex-Mex favorite with a chili 'filling' that gets smothered in cheese then topped with cornbread batter 'crust' and baked in the oven for a cheesy, spicy finish.

Blueberry Banana Coffee Cake

I have a lovely blueberry and banana coffeecake recipe to share today. It's a glorious treat for breakfast, with a cup of tea for an afternoon snack or a scoop of vanilla ice cream for dessert. It comes together quickly and bakes up tall and fluffy dotted throughout with plump, juicy blueberries.

Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

This is a recipe for Cabbage, Sausage & Bacon Noodles with a Cheddar-Mustard Sauce. The source of my inspiration was a traditional Irish recipe for bacon and cabbage with two sauces: parsley and a whole-grain mustard sauce. I took flavors from both sauces and combined them, and took the bacon and cabbage theme a little further by adding Italian sausage. Instead of serving it with potatoes I used egg noodles. It's a fusion of Irish with my own Italian-American style of cooking. It all works to make one of the most delicious noodle dishes I've ever eaten.

What I loved most was that all the flavors worked together, none were outstanding. I was happy that the cheddar-mustard sauce didn't overwhelm the other flavors like I thought it might. Mustard and cheese makes for a happy marriage. Just add a little to your next grilled cheese and the flavor will sing. A mixture of hot and sweet sausage adds a gentle bite of spiciness. The cabbage wilts down and assimilates right into the dish along with the crumbled bacon to add another layer of flavor. It was a truly comforting dish, a warm hug on a rainy, dreary day.

I'm submitting this to the Daily Spud's Paddy's Day Food Parade. 

Cabbage, Sausage & Bacon Noodles in Cheddar-Mustard Sauce

(Inspired by Traditional Irish Bacon & Cabbage)

8 slices Bacon

Olive Oil for sauteing

1 Yellow Onion, diced

Sea or Kosher salt & Fresh Black Pepper

1 teaspoon Thyme

4 cloves Garlic, minced

1 pound Italian Sausage, sweet or hot (I used a mixture), ground or links with casings removed

6 cups Green Cabbage, shredded or thinly sliced (about 1 + 1/2 pound)

1 cup Water

8 ounces Egg Noodles

1 tablespoon Butter

Parmesan Cheese, grated for serving

For the sauce:

4 tablespoons Butter

3 tablespoons Flour

1 teaspoon Thyme

1/2 teaspoon Dry Mustard

1 tablespoon Dijon Mustard

2 + 1/2 cups Whole Milk

1 + 1/2 cup Extra Sharp Cheddar

1. In a large cast iron skillet or heavy bottomed skillet fry the bacon until crispy. Remove to paper towels; set aside, when cool enough to handle, crumble. Drain grease from pan and add back two tablespoons of oil. Saute the onion until tender, season with salt, pepper and thyme; add garlic and saute until fragrant. Add the sausage and brown, breaking it apart as it cooks.

2. When the sausage is browned and broken up pile the cabbage on top. Add a cup of water, bring to a simmer on medium-low heat, cover. Check every five minutes giving the cabbage a gentle stir to slowly start incorporating the sausage mixture throughout. Cook until cabbage is tender about 15-20 minutes.

3. Meanwhile cook the egg noodles according to package directions. Drain and toss with a tablespoon of butter or olive oil to prevent sticking.

4. To make the sauce melt the butter in a medium saucepan, whisk in the flour, thyme, and both mustards. Season with a little salt and pepper. Cook for 2 to 3 minutes over low heat whisking constantly. Slowly whisk in the milk, bring back up to a simmer and allow to simmer for 2 more minutes, whisking. Add cheddar, turn off heat and whisk until melted. Remove from heat.

5. In a large bowl toss the noodles and sauce together. Add the cabbage mixture including any liquid and the crumbled bacon. Toss well. Serve with Parmesan cheese.

Print Recipe

I'm also sending this to Joanne of Eats Well With Others for her Regional Recipes: Ireland round-up and

   to Presto Pasta Nights hosted by Aquadaze of Served With Love this week.

Baked Ravioli and Meat Sauce

This is a comforting and satiating recipe for Baked Ravioli with Meat sauce. It has all the beloved flavors of lasagna but is a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver. And even though the meat sauce needs a bit of time to prepare it's necessary for making this potentially dull dish delectable. And for giving it a bit of home-made flavor.

Carrot Banana Bread

This is a tasty quick bread recipe made with carrot, banana, golden raisins, and walnuts. Whole wheat flour and oats add whole grain, nutritious goodness to it. There's no sugar or oil. It's sweetened entirely with honey and banana; and uses Greek yogurt instead of oil. But don't let all this healthy talk throw you off. You wouldn't know by taste alone unless I let you in on the secret ahead of time. The result is a very moist and dense bread, just the way I like it, richly flavored with cinnamon and nutmeg. Chewy bits of sweet golden raisins and crunchy walnuts give it texture and body. As do the distinguishing, brightly colored bits of carrot dotted throughout.

Vanilla Coconut Snowball Cupcakes

This is a classic recipe for Vanilla Cupcakes with a coconut flavor twist thrown in. They are frosted with a sour cream frosting and dusted with more coconut over top. The inspiration for them came when I was snowed in for five long days last week. I had a craving for something sweet and uncomplicated. Nothing fancy. Just a little something to enjoy with a hot cup of tea. And help comfort me from the mountain of snow outside and the loss of Internet. And cable. And from the fact the mailman couldn't make it up the slippery hill to our house so no Netflix either. Oh well. I had cupcakes. Popable mini cupcakes with a tender, sturdy, moist crumb; slightly reminiscent of coconut and topped with a fluffy, sour cream frosting that added a little bite to them that was positively scrumptious.

Vanilla Coconut Snowball Cupcakes w/ Sour Cream Frosting

(adapted from A Baker's Field Guide to Cupcakes)(Makes 12-13 regular or 30 mini)

1 + 1/2 cups All-Purpose Flour

1 + 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 cup(1 stick) Butter, at room temperature, cut into small pieces

3/4 cup Sugar

1 + 1/2 teaspoons Vanilla Extract

2 large Eggs

1/2 cup Coconut or Regular Milk, at room temperature

1/3 cup Sour Cream

2/3 cup Unsweeted Coconut Flakes, plus more for topping

Sour Cream Frosting:

2 tablespoons Butter, softened

1/2 cup Sour Cream

1/2 teaspoon Vanilla

About 3 cups Confectioners's Sugar

1. Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners(or a mini-pan). Grease lightly if not using liners.

2. Whisk flour, baking powder and salt together in a small bowl; set aside.

3. In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each additon.

4. Stir in sour cream and coconut.

5. Fill cupcake wells about 3/4 of the way. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).

6. Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.

7. For the frosting beat the butter, sour cream and vanilla together until fluffy. Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.

8. Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.

Print Recipe

Moon The Kitchen Cat liked them too!

 Send me your Side Dish entries for the March Showdown!



Vanilla Coconut Snowball Cupcakes

Salami, Black Olive and Ricotta Penne Pasta

This is a 'kitchen sink' type of pasta recipe with salami, spinach, black olives, Ricotta Salata, and Parmesan cheese dressed lightly with lemon and olive oil. I woke one morning with the dream of it clinging to my lips. Yep. While you might dream of prince charming, riches, or of lying on the beach with your toes in the sand I dream of salami and black olives. And I'm a firm believer in following your dreams.

Every bite of this bountiful pasta is brimming with a deliciousness for which there is no escape. Salami and black olives are finger foods for me but when you add them to the ultimate comfort food - pasta - something amazing happens. I swear I could eat this every day. For the rest of my life.




The lemon is barely distinguishable but adds a brightness and freshness. For a stronger lemon taste grate some of the peel in or add the juice of a second lemon to taste. If you have fresh basil on hand (I didn't) toss some in or sprinkle over top. The reserved pasta water is crucial to the dish. Ricotta Salata and Parmesan are firm, dry cheeses that won't melt much. Along with the lemon juice and olive oil the pasta water is needed to make up the sauce. Without it the pasta will be extremely dry.

The best way to grate the Ricotta Salata and Parmesan for this is with a microplane. It will cause the little specks of cheese to stick in every little nook and cranny they possibly can and work their way right into the middles of the olives and penne. Totally delectable.

Cheesy Lemon Pasta w/ Salami, Olives & Spinach

(by Reeni)

8 ounces Penne Pasta (like Barila Whole Grain)

1 cup Chopped Spinach, frozen

1 tablespoon Butter

1 yellow onion, diced

5 cloves garlic, minced

Olive oil, for sauteing

1/2 pound Hard Salami, sliced, chopped into bite-size pieces

1 can small Black Pitted Olives, drained

4 ounces Ricotta Salata, finely grated (about 1 + 1/2 cups)

1/3 cup Parmesan Cheese, finely grated

1 Lemon, juiced

Extra-Virgin Olive Oil, about 2 tablespoons, plus more for serving

1 and 1/2 cups Reserved Pasta Water

Sea salt and fresh Black pepper

Fresh basil, chopped

1. Cook Penne in plenty of salted water according to package directions to al dente. You will need to reserve 1 and 1/2 cups of the water before draining. Drain and toss with butter and 2 tablespoons of Extra-Virgin Olive Oil.

2. While the pasta is cooking saute the onion in enough oil to cover the bottom of the pan until soft and tender. Add garlic and saute until fragrant. Add the frozen spinach and more oil if needed, saute until tender. Add the salami and saute for 2 to 3 minutes until warm.

3. In a large mixing bowl toss the pasta, salami mixture, olives, cheeses, lemon juice and reserved pasta water together. Add more Olive Oil if needed. Taste and season with salt and pepper. Sprinkle with basil.

4. Serve with a drizzle of Olive oil and Parmesan.

Print Recipe

I'm sending this to Presto Pasta Nights hosted by Kirsten of From Kirsten's Kitchen to Yours this week.

I'm also sending this to Natasha's 5 Star Pasta Makeover!



Cheesy Lemon Pasta W/ Salami, Olives & Spinach

Focaccia Bread

This is a recipe for my favorite flatbread: Focaccia. Focaccia is a traditional Italian flatbread that is distinguishable by it's dimpled top made by poking your fingers into the dough before baking.

It's a soft bread with a mild flavor that makes the best sandwiches. It is similar to pizza dough but with a lot more fluff, flavor and tenderness.

Side Dish Showdown #1

After a short, unplanned absence I've returned with the first Side Dish Showdown round-up. My Internet went out almost a week ago in a never-ending storm that lasted from Tuesday to Saturday! We were buried in heaps and heaps of snow and for a while I thought it would never end. I didn't get Internet back until yesterday. I'm feeling rusty and so out of touch with all of you. I hope to be by to say hi soon and see what I've missed.

I'm thrilled at the response to the Showdown! I wasn't sure at first if there would be a second month or not, it all depended on you. And you came through. I have a lovely and varied set of side dishes to wow you with.


Lori of Fake Food Free made her healthy and delicious Smoky Sautéed Kale & Mushrooms. It was her first time eating/cooking Kale and was inspired by a challenge to try a new green. Lori says "You’ll be hard pressed to find something easier to cook as well. I got a batch of great tasting kale finished in the amount of time it would take to go through a drive through." She served her Smoky Kale alongside Salmon and quinoa.  Kale is one of my favorite greens, being less bitter than others. Lori's dish was a delicious success!




Meghan of You're Gonna Bake It After All made her Haricots Verts with Shallots, and like Lori she says "These are the perfect side dish - quick, healthy and delicious." Meghan loved the shallots cooked in butter and the slight crunch of the beans. I love the vibrant colors and flavors; like summer on a plate.




Natasha of 5 Star Foodie Culinary Adventures made her Sweet Grapes; a side dish her family says tastes like cherries. She served the Sweet Grapes with a Lemon Zest Crusted Cod with Horseradish Emulsion. A   flavor combination her family loved. But she also says "I first made with flounder, and it is also great with poultry, veal or pork." I can't wait to try these truly unique grapes.




Caveman of Caveman Cooking sent these 2x Baked Potatoes that he also refers to as his "Angioplasty Special" but says "they are so amazingly good you won't even care!" He served these with his Juicy Beer Can Chicken and has a recipe for the leftovers too. He's right! I don't care! Everything in moderation, right? I hope you saved me one Caveman.




Chaya from the gluten-free Comfy Cook Blog made this sweet and spicy African Sweet Potato Stew with peanut butter in it. Chaya "liked the green beans and sweet potatoes" and says "the sauce is delicious." She discovered her husband doesn't like Garbanzo beans - if you're like him you could substitute a bean you like. This has everything I love in it and the peanut butter seals the deal for me.




Chaya is a busy lady cooking up a storm for two blogs. She also authors Sweet and Savory where she posted this Corn Maque Choux made with  Emeril's Creole Seasoning. Chaya says "This is a delicious dish. Everyone liked it and I would make it again." Chaya thought the seasoning gave it an extra boost that brought it to higher level of greatness. Spicy greatness, indeed.




Swapna of Crafts and Cooking sent her Chicken Stew all the way from India. She followed my suggestion to 'think outside the box' and says of her stew "I think that this one really fits that bill... maybe it is not very new in some parts of the world, but to me, the flavours were really new and I am absolutely sure that I will make this a lot more times." I'm so happy to be a part of her delicious new discovery.




Kim of Stirring the Pot sent me her Mom's recipe for using leftover mashed potatoes: Potato Cakes. Kim says "If you are lucky enough to have leftover mashed potatoes, you should consider making these Potato Cakes. I think that these are one side dish that everyone, including kids, would love to eat!" I agree! And love her Mom's way of serving them for breakfast alongside eggs and bacon. Hearty and comforting.




Kathy of Are You Hungry? sent me her Szechuan Broccoli, Asparagus and Mushrooms, a recipe she found in one her mother-in-law's (now hers) cookbooks. Kathy says "This vegetable stir fry has a great flavor and just the right zing. The guys were impressed with it. In fact, we liked it so much there were no leftovers!" She served it along side her Teriyaki Pork Chops. What a perfect combo!




Dajana of Baker's corner...Somewhere in my Kitchen sent her Glazed Vegetables with Thyme. Dajana says of the dish "Absolutely delicious. Slightly sweet, but not overwhelmingly. You're not Brussels sprouts lover, because they're bitter and bla, bla? Well, I think you'll love them prepared this way." She also says that ideally you should serve them with white meat roasts, grilled fish or sharp cheese. Sounds good to me! I've been using thyme all the time now in my soups and vegetable dishes. I love it. And I bet the sweetness in the dish offsets any bitterness that might be there.

 


Shirley of Enriching Your Kid sent me her Purple Amaranth Cutlets. Amaranthus is a herb whose seeds are eaten as a cereal grain, ground into flour, popped like popcorn, and made into porridge. Shirley's cutlets have potatoes in them and are flavored with ginger, mint, chile powder, and garam masala. I'd love to try them with this healthy and pretty purple Amaranth herb.




Brad of Eatnlisten made his classic Creamy Cheesey Scalloped Potatoes. "Potatoes and onions roasted in a butter cream sauce, finished with tangy extra sharp cheddar cheese and baked to creamy cheesy perfection…" Brad has been 'fiddling' with this recipe, his Mom's, for 20 years, never straying far from the original. He says it's perfect alongside crispy fried fish and slow roasted, grilled, and smoked meats. I say pass me a big plate full please and then don't mind me as I eat my way to bliss!




Megan of Megan's Cooking made a Orange & Mozzarella Salad w/ Basil. Megan says "This is just like a Caprese Salad except it uses orange slices instead of tomatoes in the salad, and orange juice in the vinaigrette. It’s quick and simple to put together, and delicious with it’s fresh and bold flavors." This is a surprising twist on the classic that my mouth waters for with it's vibrant and fresh flavors. Gorgeous!




Deb of Kahakai Kitchen "brings a little bit of sunshine to my gloomy winter days" with her Orzo w/ Fennel, Edamame and Pineapple; "a nutritionally packed dish and keeper recipe for sure." Deb says " The combination may sound a bit strange but trust me it works." She found inspiration from two sources: a deli salad and the latest issue of Clean Eating Magazine. It's the best of both. Just talking about it makes my day feel brighter...and my step lighter after all that snow! Sunshine in a bowl.




Joanne of Eats Well With Others made Soft Polenta w/ Mascarpone, a recipe from Michael Symon's new cookbook.  Joanne says it's "An absolute dream. It is smooth and creamy and definitely one of the best tasting things on this earth." She served it with oven-roasted asparagus and a fried egg over top but says you "could top it with anything and it will taste delicious." I don't need convincing! I haven't stopped dreaming of it since I first laid eyes on it.

 


Last but not least are my side dishes. I broke my own rule of two entries per person and made three. Oops.

First up are my Roasted Lemon Potatoes:




Sour Cream Poppy Seed Noodles:




Classic Mac 'n' Cheese




Thank you all for making the first Showdown a success! This month 'Anything Goes' again because I don't want to discourage or rule out any entries. I'm also putting out an optional secondary challenge to try a new ingredient, whether it be a vegetable, a type of grain/pasta or a spice/herb. Add your link here to the MckLinky or e-mail it right to me: cinnamonyspice@gmail.com.

Side Dish Showdown rules can be found here.

What sides are looking good to you?