FETTUCCINE DI SPINACI CON SUGO ALLA CREMA E PISELLI (Spinach Fettuccine with cream and ham sauce)

INGREDIENTS:
1 lb Spinach Fettucine;
1.5 cups fresh or frozen peas (if you use fresh you just have to do the extra work and shell them :))
2 cups light cream
1/2 cup grated fontina cheese
1/2 cup grated asiago cheese
1 cup (split into two halves) grated parmigiano cheese
1 pkg cubed ham
Salt, pepper as desired.
This is one of my favorite recipes, especially because when I make this, I like to make my own pasta, but that would be a recipe for another time, should I choose to share it. ;) For now, any type of spinach fettuccine you find in the store, should work fine. It is also a fairly simple recipe and you should have no trouble enjoying it.
Cook the pasta. While that is going, place the cream in a sauce pan and heat over medium heat. As soon as it begins to boil, turn setting to low heat and place the fontina cheese, the asiago cheese, and half the parmigiano and stir together until sauce thickens. At this point add peas and ham, and heat still at low setting, just enough time to get peas and ham warmed.
Drain the fettuccine, pour sauce over, mix, and serve hot sprinkling the remaining parmigiano and black pepper to taste. ENJOY!

4 ALARM MOM MY THROAT BURNS, CHILI!

So last month, I attended my Church's annual Halloween party and tradition has it that on that evening, there is a wonderful and delicious chili cook-off. This year I finally decided to make my very spicy and yummi chili, which won the prize for the "hottest" chili, and was a huge success. Many of the attendees and friends asked for a recipe, so I have decided to break and no longer be selfish and share it. Please keep in mind that this is a slow simmer chili, and it is a multi-step type recipe. You will see that some fo the ingredients will repeat in more than one step, that is not a error, and it is done on purpose. If you'd like this is a recipe that could be worked out with the children. I usually like to ge the ingredients ready in advance, then have my children pour them in. Well, I hope you enjoy it and once you try it, feel free to post comments. Also rather than list the ingredients and then the recipe, I will list the ingredients by step to make it easier. Here we go:

4 ALARM MOM MY THROAT BURNS, CHILI!

Start off with 2 lbs of beef. I use stew meat which works very well. You can probably ask your butcher to dice you a good piece of beef if you can't find a 2 pounder package.

Brown the meat in 2 TBS of butter. Once the meat has browned drain some of fat and place it in a large pot (large enough to contain the chili). Then add 2 cups of Beef Broth and bring to a boil.

At this point you are ready for step 1, so you will add the following:

1 lb black beans and 1 lb red kidney beans (previously sorted and soaked according to directions on package);

1 can petite diced tomatoes;

1 TBS Paprika;

1 TBS Garlick Powder;

1 TBS Chili Powder.

Let it cook for about 1 hour, then add the following:

1/2 tsp Salt;

1/2 tsp Brown Sugar;

1 TBS Cayenne Pepper;

1 tsp nutmeg.

Simmer for 20 minutes and add step 3 ingredients as follows:

1 TBS Paprika;

1 tsp Red Pepper;

2 TBS Chili Powder.

This will now simmer for another 15 minutes and be ready for the following:

2 TBS Chili Powder;

1 tsp Paprika;

1 TBS Cumin;

1/4 tsp Brown Sugar;

1 TBS Chipotle Chile Pepper;

1/4 tsp Unsweatened Cocoa.

Reduce heat to low setting and let simmer for another 30 minutes. Before serving adjust for salt.

Serve and Enjoy!!!

Passion for Food, Love for Cooking!

Welcome! I would like to thank you for visiting my blog site, and consider it a privilege. I realize that if you are reading this it is either because you saw my shameless plug on my facebook page, or you might share with me a passion for food. If you are a "guy" (don't worry no one will know or tell), then perhaps you might be looking for ideas to help the wife in feeding the children without major permanent damage, or your wife thought you had too much time on your hands and cooking should do you some good. Whatever the reason may be, I hope that you will find some good insights, some great recipes, even a little humor, and I hope that this will allow you to actually prepare easy and simple meals that will make you look like a great chef.
The idea for a blog was two-fold: first as an Italian immigrant to the United States, I have always loved food and enjoyed preparing it. Some of my fondest childhood memories are tied to my mother and me in the kitchen, where as she prepared succulent dishes, I would observe and talk; she listened. My father wasn’t much of a talker, nor was he a cook, so that time became special, and I chose at a very young age that I would want to be there for my children, to listen. The second part of my idea came from our current state of affairs in the country. Economy is still slow, and a few months ago I found myself starting a new business while my wife worked a little extra, until things picked up. We ran the business from home, so this meant that I could be around much more than I had been; however this also meant that I had to make sure the children were taken care of while my wife was at work. This wasn’t as simple as mixing together a few ingredients and create a meal. Parents know, and understand that children will be your best judges in terms of your culinary expertise, and have clear and set ideas on what would be considered a delicious meal. Although a fancy Parmesan-Scampi Penne might go well with some of your adults friends, it may not have the same success with your children.
Do not however dwell in despair, as I am planning on sharing some recipes that might be fun to prepare with and for your kids, I will, of course, also share some that are a little more fancy and more catered to the "grown up" population.
I do realize that some of you might have had a lot more experience in the kitchen than me, perhaps are true experts (I do not consider myself one), and I hope that you would be kind and know that I am simply guided by a passion for food and love for cooking. With that said, let's begin our adventures in the kitchen.