{Shrimp papardelle} Simply delish. Simply simple.



½ quart heavy cream

3 tablespoons salted European style butter

3 hefty tablespoons of pesto sauce

1 ½ cup grated mozzarella cheese

1 package Papardelle pasta nests

1 pound deveined and peeled shrimp

2 tablespoons roasted red peppers

1 tsp garlic salt to taste



Salt and boil your water for the noodles.


In a saucepan, pour heavy cream in and cook on medium high. Add in your butter until it has melted. Once the mixture is hot, not boiling but hot, add in your cheese. With a whisk, continue to stir the cheese in without letting it stick to the bottom.


Reduce your heat to Medium and keep stirring until there is no longer a single thick string of cheese when you lift the whisk. The mixture should be very creamy. Add your pesto sauce and garlic salt. Continue to whisk.


While this is simmering on low, sautee your shrimp with a little olive oil and old bay seasoning. When the water for the noodles comes to a rolling boil, drop in about six nests of papardelle pasta. Continue to stir for about 8 minutes or so or when it’s al dente.


Remove your pasta and drain the water; return the pasta to the pot it was boiling in. Pour the pesto cream sauce over the pasta. Stir in the roasted red peppers and shrimp.



Three cheese stuffed Tortellini with Prosciutto and Spinach in a Creamy Alfredo Sauce

1 or 2 depending on how many you’re feeding! (9 ounce) package of fresh cheese tortellini
1 Tbs pine nuts
1 Tsp olive oil
6 large garlic cloves finely chopped
1/4 Tsp black pepper
4 Ounces thinly sliced prosciutto

Okay, I didn’t follow the initial directions like the recipe called as the pasta seemed like it would be too dry for my liking; so I made my alfredo sauce to toss it all in! In addition, I omitted the pine nuts and added an exotic blend of fresh mushrooms. I used a Sargento six cheese shredded blend in the alfredo sauce instead.

I boiled the pasta as directed on the packaging. While boiling the pasta, I sautéed the chopped fresh garlic in a little bit of butter (enough to brown it really nicely) then poured in a half pint of heavy whipping cream. Immediately after, I poured in about a cup of the Sargento’s cheese and with a whisk, kept stirring the sauce until it was creamy and there were no cheese clumps. I cooked this on about medium to melt the cheese to a creamy consistency. I then seasoned the alfredo sauce with a bit of garlic salt to taste (you can modify how much or little you use here!) While that was simmering on low (after the cheese melted down properly in the mixture) I sautéed the mushrooms and spinach in a large skillet with a dash of olive oil, garlic salt and pepper until the spinach was wilted and the mushrooms were cooked mostly.

I drained the pasta, but it back in the large pot I boiled it in threw in the spinach and mushroom mixture and poured the alfredo sauce over. Stirred it all up to make sure it was mixed well.

Voila! Dinner is served!



Chicken Marsala

Okay so I’d say I am a pretty decent cook in my own regard; I’ve rarely had too many complaints! What I have found lately is that I am evidently an old Italian woman on the inside and never knew it…:-)

Thanks to my wonderful boyfriend, my palate has expanded that much more! One indecisive night of figuring out what we wanted to eat, he took to the kitchen and made a dish that was so succulent, I had to figure out how to make it myself and PERFECT it…

I will try my best to give the most precise directions and measurements so even an eight year old could do it.


4 Large boneless, skinless chicken breasts, cut in half and pounded flat
1 Cup Marsala cooking wine
1 Cup chicken stock
2 Tbs Salted Butter
1 Package mushrooms (I prefer the exotic blend and if you’re a huge mushroom fan, pick up two!)
1 Tbs Garlic Salt
1/2 Tbs Cracked pepper
2 1/2 Cups of Flour
1/2 Cup Olive oil
1 (12 oz) package of Manischewitz Egg Noodles

1. Pour flour into a large bowl with your cracked pepper and garlic salt. Mix well with a fork or spatula. Preheat your oven to the lowest setting. Lay out broiling pan somewhere on your counter to lay the cooked chicken to keep warm. Start boiling your water with about two Tbs olive oil in a large pot.

2. Heat olive oil in a large non stick pan (about 5 minutes on medium high…don’t let it get so hot it smokes!). Dredge the chicken breast in the flour mixture shaking off excess.

3. Brown each side of the chicken in the olive oil and when it’s crispy and light brown (not too dark brown or you’ll get the burnt aftertaste), transfer the chicken breast to the broiler pan and place in the oven to keep warm. When you’re halfway finished cooking all of your chicken, slowly pour the egg noodles in the boiling water; follow directions on the back of the packaging.

4. After all of the chicken is cooked, throw in the mushrooms in the leftover olive oil and chicken breader bits. Season with cracked pepper and garlic salt. Toss and cook on medium high until the mushrooms are brown. If the mushrooms start sticking, add a little more olive oil.

5. Slowly pour in your one cup of Marsala cooking wine on top of the mushrooms and olive oil. Let the Marsala simmer on medium high for about five minutes to allow the alcohol to cook down.

6. After the Marsala cooking wine boils down a little, slowly add your chicken stock and two tbs of salted butter. Stir these ingredients well and simmer for about three minutes on medium heat.

7. Remove the noodles from the heat, drain and set over to the side.

8. Remove the chicken from the oven, place each piece in the Marsala mushroom mixture taking great care to cover each peach with the sauce and mushrooms.

9. Serve the chicken, sauce and mushrooms over a bed of egg noodles and garnish with fresh parsley.