Penne a La Vodka

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 can crushed tomatoes
• Sea salt and pepper
• 16 ounces penne rigate pasta
• 1/2 cup heavy cream
• Handful of fresh basil leaves, chopped

Directions:

1. Heat a large skillet and add butter, garlic, and shallots. Saute for 5 minutes then add vodka and cook for 2 minutes. Add chicken broth and tomatoes then bring to a boil and reduce heat to simmer. Season with salt and pepper.
2. In a large pot of salted water, cook pasta to al dente. Drain and set aside.
3. Add heavy cream to sauce and bring to a boil then remove from heat. Toss hot pasta with sauce immediately. Sprinkle with fresh basil leaves and serve!

Prosciutto Wrapped Asparagus

Ingredients:

• 1 pound asparagus, trimmed
• 1 tablespoon butter
• Sea salt and pepper
• 8 sliced prosciutto, halved lengthwise

Directions:

1. Preheat the oven to 400º.
2. Remove the dry stem ends off of each asparagus and place on a baking sheet. Drizzle with melted butter and season with salt and pepper. Roast until asparagus is tender which is about 15 minutes. Set aside to cool.
3. Wrap each asparagus with about 1/2 a slice of prosciutto and expose the tips. Arrange wrapped asparagus on a beautiful platter and serve.

Shrimp Fra Diavolo

Ingredients:

• 1 pound large shrimps, peeled and deveined
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 1 can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh basil leaves

Directions:

1. In a medium bowl, combine shrimps, salt, and red pepper flakes.
2. Heat the olive oil in a large skillet. Add shrimps and saute for 2 minutes, remove from heat immediately and set aside. Saute the onions in the same skillet until translucent which is about 5 minutes then add the tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens which is about 10 minutes.
3. Return the shrimps to the sauce mixture and cook for about a minute for the flavors to meld together. Transfer to a beautiful serving dish and sprinkle with fresh basil leaves.

Spicy Mango Salsa

Ingredients:

• 2 cups diced fresh mango
• 2 cups fresh peaches, pitted and chopped
• 2 cloves garlic, minced
• 1 cup diced tomato
• 1/4 cup chopped fresh basil or cilantro
• 2 & chile peppers, diced
• 1/4 cup fresh lime juice

Directions:

1. In a large bowl, mix everything together.
2. Add the chilies and lime juice to taste. Refrigerate for at least 2 hours before serving.

Fresh Asparagus and Lump Crab Salad

Ingredients:

• 2 small bunches of fresh asparagus
• 1 cup mayonnaise
• 3 teaspoons Dijon mustard
• Juice of 1 lemon
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped chervil
• 1 tablespoon chopped tarragon
• 1 pound fresh lump crabmeat or store-brought ready to eat lump crabmeat is fine too

Directions:

1. Trim off about 2 inches from the bottom of the asparagus. Boil a large pot of salted water. Add the asparagus and cook for 3 minutes then remove and place in a bowl of ice water for 2 minutes. Drain and set aside.
2. In a bowl, whisk together the mayonnaise, mustard, lemon juice, shallots, garlic, chervil, and tarragon. Season with salt and pepper. Add the crabmeat and mix well. Season with salt again if needed.
3. Arrange the asparagus on a platter and spoon crabmeat mixture over the center of the asparagus. Serve this beautiful and unique salad!

Onion Soup with Fontina

Ingredients:

• 4 tablespoons butter
• 2 large Vidalia onions, sliced
• Sea salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 4 cups beef broth
• 4 slices ciabatta bread, cubed
• 4 ounces fontina cheese, sliced

Directions:

1. In a medium saucepan, melt the butter over medium heat then add the onions and season with salt and pepper. Cook until onions are tender which is about 10 minutes. Add the fresh thyme leaves and broth. Simmer until onions are soft which is about 15 minutes.
2. Divide the soup into 2-4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler about 5 minutes or until the cheese is golden and bubbly. Serve immediately.

Alsace and Bordeaux Bread Pudding

Ingredients:

• 1 loaf French bread or 12 bread slices
• 5 large eggs, beaten
• 2 cups half-n-half
• 1 cup milk
• 1 cup sugar
• 1 stick of butter
• 4 teaspoon vanilla extract
• 1/2 cup raisins

Directions:

1. Slice bread and arrange slices in a buttered flat baking dish in 2 rows and 2 layers.
2. In a large bowl, combine the eggs, half-n-half, milk, sugar, melted butter, and vanilla extract. Blend until smooth. Pour mixture over bread slices, make sure all are covered with the mixture. Cover and refrigerate for 1 hour.
3. Preheat oven to 350º. Sprinkle raisins over the top and bake for 45 minutes or until puffed and golden. Serve hot.

Ultimate Oatmeal Raisin Cookies

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.
2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.
3. Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Golden Rum Cake

Ingredients:

• 1 cup chopped walnuts
• 1 package yellow cake mix
• 1 package instant vanilla pudding mix
• 4 eggs
• 1 1/2 cup butter
• 1 1/2 cup dark rum
• 1/4 cup milk
• 1 cup sugar

Directions:

1. Preheat oven to 325º. Grease a Bundt cake pan then sprinkle walnuts evenly over the bottom.
2. In a large bowl, combine cake mix, pudding mix, and sugar. Mix in the eggs, milk, butter, and rum. Mix batter until smooth.
3. Pour batter into the cake pan. Bake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.

Fettuccine con Prosciutto

Ingredients:

• 1 package egg fettuccine
• 1/3 pound prosciutto di parma
• 3 tablespoons butter
• 1 cup half-n-half
• 1 cup grated parmigiano-reggiano cheese
• Sea salt and black pepper

Directions:

1. Cook pasta til al dente in a large pot of boiling salted water. Drain and set aside. Slice prosciutto ham into thin strips then set aside.
2. In a large skillet, melt the butter and add half-n-half cream. Add the cheese and cook for 1 minute. Season with salt and pepper. Turn off the heat and immediately add in pasta and prosciutto. Toss until the sauce evenly coats the pasta. Serve the masterpiece!

Cauliflower Gratin

Ingredients:

• 1 head cauliflower, cut into large florets
• 1/2 stick butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 cup freshly grated Parmesan
• 1/3 cup bread crumbs
• Sea salt and black pepper

Directions:

1. Preheat the oven to 375º. Cook the cauliflower florets in a large pot of salted water for 5 minutes then drain.
2. In a saucepan, melt the butter and add the flour, stirring constantly. Add the hot milk and stir until it comes to a boil. Add salt and pepper and Parmesan cheese, stir about 1 minute or until mixture thickens.
3. Pour half of the sauce in a baking dish then add the cauliflower. Pour remaining sauce over the califlower. Sprinkle the top with bread crumbs, salt, and pepper. Bake for 25 minutes or until the top is browned. Serve and enjoy hot.