Shells with White Beans and Meatballs

Shells with White Beans and Meatballs

1 tbsp olive oil
1 lb ground beef for meatballs
1/2 cup (flavored) breadcrumbs
1/2 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp hot pepper flakes
1 lb medium shell pasta
1 cup grated cheese optional


Steps
1. Heat oil in medium nonstick skillet over medium-high heat. Form the meat into mini/medium meatballs and roll them in the garlic and herb breadcrumbs to coat. Add to skillet and cook until golden brown. Take out of skillet and drain on paper towels.

2. Add onion to skillet with all the tasty tid bits from the meat and cook until just translucent. Add garlic and cook another miniature or so. Stir in the tomatoes, beans, oregano, basil, and hot pepper flakes. Bring to a boil. Reduce heat to medium-low and simmer covered for about 10 minutes, stirring often.

3. Meanwhile coo the pasta shells according to the package instructions. Drain and reserve about 1 cup of the cooking water. Place drained pasta back in pot and add the tomato, bean mixture. If it is too thick add little by little the cooking water until it thins out to your liking. At this time also add about 1 cup of mozzarella cheese shredded and stir to melt.

4. Serve with a nice salad and garlic bread, and a little extra sprinkle of parmesan cheese.

We (Stephanie and I) made this yummy dish while I visited in GA. I had gotten it from the April issue of the Family Circle magazine. We made some of our own adjustments, and they turned out great! I will defiantly be making this again, even if the boyfriend isn't a friend to pasta.

Boyfriend's Birthday

Saturday was the boyfriend's birthday, and every year I try to make him a nice over the top birthday cake. The first year we were together for his birthday I made him a HUGE orange bundt cake.

Second year we started the star wars theme. (He's a nerd). He has that design as a tattoo. It the rebel force (good side) in star wars.

So this year I had to go over the top and beat everything and surprise him. Well he sure was surprised, shocked, in totally awe. He thought his cake was Mr. T at first. It's Chewbacca for the record. First time with fondant too.

Looks like next year I'm gonna have to call Ace of Cakes Duff.

must go to:

Among all the blogs I follow there is one called Let's have cocktail written by JennyMac. Along with her daily post and witty remarks and comments she has some absolutely great ideas for cooking. She posted a St. Patrick's Day recipe and thought it my duty as The IRISH Chef to post about it. There are 3 different recipes, and 1 that I tired recently: Guinness cupcake. yummmm.... :-) Its a must try especially if you have any left over Guinness after the green holiday (not in this house). Guinness cupcakes and more.

Cook Off

Yes I know I'm sorry I have been MIA from this blog for a long time. I haven't had any food related blog worthy topics lately. Sorry....
But I am back in business for today.

My friend Shareef and I are going to have an Iron Chef/Bobby Flay Throwdown type of a cook-off. I don't know when yet, but it will be 3 courses: Appetizer, Entree, and Dessert.
Now not to doubt Shareef, but I WILL win dessert. ::Insert evil laugh here::
This is what I was thinking for my menu:
Appetizer: Soup of some sort
Entree: Blue cheese stuffed mini hamburger sliders
Dessert: Too many options, maybe Bread Pudding

Recipes will be up, as soon as I know and we are going to have a "blind" judging panel to decided who wins. I'm thinking the loser does the clean-up.

Arepas

Because of living in South FL you get a lot of culture around here, especially Spanish food. Josh and I went to our first Dolphins football game a few months back and I was craving an arepa (but I've never had one before). My lovely kind boyfriend walked all the way to the other side of the stadium to get me one. It was a little circle of heaven! The best way to explain it is: a Spanish verison of our grilled cheese.

Arepas

1 (16oz) bag frozen corn kernels
1 cup milk (plus a little more)
2 tbsp sugar
3/4 tsp salt
freshly ground pepper
2 cups fine yellow cornmeal
butter as necessary
sliced of mozzarella cheese

1. Defrost corn by placing in colander and rinsing under cold water. Drain well and set aside for about 10 minutes.

2. Place the defrosted corn in a blender and puree with milk, sugar, salt, and pepper to taste. Transfer mixture to a medium bowl and stir in the cornmeal, add more milk until it is just slightly thicker than pancake batter, it needs to be spoon-able.

3. Heat griddle to medium heat and butter.

4. Add about 3 tbsp of arepa batter to the skillet and use the back of the spoon to spread it out. Cook arepa for about 8 minutes on until golden brown. Flip arepa and cook another 4-5 minutes.

5. stack cooked arepas on a cookie sheet and place in 200 degree oven to keep warm.

6. When all arepas are done, lay them out in a single layer and add the cheese. broil in the over until nice melted and bubbly, add the top and enjoy.

You can eat with sour cream, and/or salsa or just by itself.

~Enjoy~

Eggnog Pankcakes

This was actually suppose to be up around Christmas-time, just got all wrapped up the festivities.
This is delicious for Christmas morning!

Eggnog Pancakes

1 1/2 cups all-purpose flour
1 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup eggnog
2 tbsp melted butter
1 egg, lightly beaten

1. Heat lightly oiled skillet or griddle over medium heat

2. In a bowl, mix the flour, sugar, baking powder and salt. Make a well in the center and pour in the eggnog, butter, and egg. Mix until well combined. You may have to add some milk to thin the batter out some, it is going to be very thick.

3. Pour 1/4 batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip and cook until lightly brown.

~Enjoy~

You can make some honey butter to put on top, and then add some powdered sugar. You really don't even need syrup they are so delicious.

Conquito

We went to my lovely boyfriends family house for Thanksgiving. His step mom is Puerto Rican so for the holiday festivities instead of making the usual sangria, or punch she makes conquito. If you like pina colodas you will love this, its not even as much of a coconut flavor.

Conquito

2- 15oz can cream coconut
2- 14oz can condensed milk
6oz white rum (or coconut rum)
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 tsp coconut (vanilla) extract

Directions:

1. Mix all ingredients in a blender
2. Put in sealable containers
2. Refrigerate for at least 1 hour, and serve chilled

~Enjoy~

His step mom put raisins in the mix as well to add some flavor and retain some of the alcoholics flavor