Spaghetti Something

July 27, 2007

Spaghetti Something isn’t a set recipe; it’s a dish you can just throw together with whatever you have in the house. This is a take on a recipe By Giada that we call in our house, “Spaghetti Giada.”

I pour a couple tblsp. of olive oil in a cold pan and start to heat over medium high heat. I chop and onion and add it to the pan. Sprinkle in some red pepper flakes.

When the onions go transparent, I add a good tblsp. of tomato paste and 2 cans of diced tomatoes. Wilt in some spinach (we used Chard tonight).

Finally, toss in the noodles and dollop fresh goat cheese on the top. S&P to taste.


This one’s quick, so hold on tight. Brown sugar glazed carrots.

Steam some baby carrots (the small bag you get) until they’re just under-done.

In a small sauce pan, melt 3/4 cup brown sugar and 1 tblsp. honey. Stir in a few sprinkles of cinnamon and a cap full of good vanilla.

Add the carrots and toss them in the sticky brown simplicity.

This is a great side dish that goes with everything. Plus, it only takes about 10 minutes to make.

Spicy Shrimp Diavolo

July 18, 2007

Hello, Blake Makers! Sorry I’ve been away. Blake Makes isn’t my day job (yet), so I apologize for being so busy at work. I’m getting back to my cooking/posting routine. Tonight’s plate: Spicy Shrimp Diavolo.

After college, I worked for an Italian restaurant here in New Orleans. The most popular dish on the menu (and my personal favorite) was the Shrimp Diavolo. This recipe isn’t exactly as they prepared, which is ok since I like mine better.

Plus, mine’s super easy to make.

Heat 2 parts alfredo sauce to 1 part tomato sauce (you can use homemade or jarred, either works). Add red pepper flakes until the dish reaches your desired level of pyro.

Cook some Penne until al dente (we use whole wheat) and then spoon it right into the sauce. You’ll want some of the pasta water to make the sauce velvety and rich.

I toss in about 10 cooked shrimp and finish with Parm. I’ve done variations of this meal with mushrooms and roasted red peppers. It’s a hot little number.

Veggie Patch Pizza

June 2, 2007

Bridget and I love to cook, and we always prefer meals that we can make in under 30 minutes. These Veggie Patch Pizzas definitely fall into this category.

Start with a tortilla (we love the flavored ones), and top it with creamed spinach. I’ve always wanted to make my own, fresh creamed spinach, but Stouffer’s freezes an excellent creamy spinach. That’s the hard part.

Next, top it with whatever you’d like. Keep in mind, however, that the tortilla is very thin, and very susceptible to moisture (sogginess). We usually top ours with fresh tomatoes (seeded), sliced onions, peppers, cooked shrimp, and mozzarella.

Pop it in the oven at 375 until everything’s all bubbly and the edges are nicely browned. Finish with grated Parm and crushed red pepper flakes.

Simply Recipes made a post last week about ultra thin, tortilla crusted pizza. We’ll have to try it, too!