Have Pasta Anytime, Anywhere! – Pasta Chips

pastachips

Growing up I barely ever ate pasta. My mom made spaghetti once every other month. Needless to say I married an Italian and was quickly introduced to pasta (the proper way) along with cheese, meats and bread. Boy was I missing out.

I learned how to make my mother in law’s gravy, plus I’ve learned a number of other pasta recipes along the way. We especially love my Roasted Garlic Fettucene Alfredo. To make a good sauce it takes time. The flavors need to marinate for hours and it can be tedious.

Introducing Pasta Chips! You get the flavor of pasta without all the hassle and hours hovering over the stove. Plus you can bring them on the go with you.

I recently tried a bunch of their flavors and I am completely in love with the Garlic Olive Oil. That was by far my favorite. That being said I really enjoyed them all. My hubby’s fave was the Marinara.

Last week I was in New York and brought them along in my bag so I had a snack just in case. I shared them with 2 women at the event  I was attending and they loved them just as much as I do.

Since we are in the midst of renovations things are a little bit chaotic in our home. I would love to try them with a nice dip. On the back of each bag they feature different dips that pairs well with the chip.

Pasta Chips are now available at stores and markets located all over New Jersey!

Pasta Chips are lighter,  healthier and better for dipping than any other chip on the market…pasta normally gets a bad rep for being heavy…but that’s not true with Pasta Chips…get all the pasta flavor with none of the carb-filled guilt.

 

Quick Facts:

  • 5 delectable flavors inspired by the sauces and tastes of Italy: Marinara, Alfredo, Spicy Tomato Basil, Garlic Olive Oil, and Mediterranean Sea Salt
  • Made with All Natural ingredients – Premium Semolina Flour and Farro
  • Oven Baked – Thin and Crispy
  • 120 Calories and 20% less fat then leading pita chip brands
  • No Cholesterol
  • Kosher Certified

So next time you are in the grocery aisle keep a lookout for Pasta Chips then come back and tell me what flavor you tried. I can’t wait to hear.

 

*Disclaimer – I received these products from Pasta Chips. The thoughts and opinions expressed here are my own.

 

 

Roasted Garlic Fettucene Alfredo Recipe

For my holiday gift to my dear friend Khurt Williams, I’ve decided to finally post my recipe for my Roasted Garlic Fettucene Alfredo. Really it’s a gift to all of you. The first time I made it for my hubby he said it was better than the alfredo he had in Italy. And he wasn’t just saying it. It truly is out of this world. If you make it, please drop me a line and let me know what you think.

 

What’s needed:

 

1 cup Grated Parmigiano Reggiano (Buy a block of it and grate it yourself)

1 lb. Fettucene

2 Heads of garlic

1 cup Heavy cream

Olive oil, salt & pepper

 

Pre-heat oven to 400 degrees. Slice the tops off of the garlic heads. Place them on foil and drizzle with olive oil and sprinkle with salt and pepper. Wrap foil around the garlic and roast in the oven for 45 minutes. Let them cool and then squeeze the flesh out of the cloves and mash into a paste. Add the paste to a pot over medium heat with the heavy cream and whisk. Bring to a boil, then reduce to a simmer until the contents reduces by 1.2. Boil your pasta. Add cheese to your pot with cream. Season with salt and pepper if needed. Drain your pasta. I like to throw the pasta directly into the sauce and mix together and let sit for a second so the pasts absorbs the flavor.

 

Last but not least…. dig in. Enjoy!

 

Perfect Penne Gorgonzola with Chicken

The hubs and I are a little partial to alfredo, especially my roasted garlic alfredo. However, we both love gorgonzola, so I thought let’s try something new. This dish is “off the hook” or ridiculously good.

 

Here’s the dish:

 

What’cha need:

1 pkg. penne pasta

1 lb. boneless skinless chicken breasts, cut into bite size pieces

1 tbsp. olive oil

1 large garlic clove minced

1 cup whipping cream

1/4 cup chicken broth

5 oz. crumbled gorgonzola cheese

salt and pepper to taste

grated parmigiano-reggiano cheese (optional)

 

Cook pasta according to package. In a large skillet over medium heat, brown chicken in the olive oil. Once browned a bit, add the garlic and cook a minute longer. Add the broth and loosen up any brown bits. Add cream. Cook til sauce is slightly thickened (it doesn’t get that thick) and chicken is fully cooked. Stir in the gorgonzola cheese, salt and pepper. Cook til cheese just melts.

 

Drain pasta. Put pasta in a dish, pour some tasty sauce over it. Add some parmigiano-reggiano if you want and dig in.

 

This dish is super easy and super tasty. It’s definitely a repeat meal.

 

ps. The hubs loved it too!

Where do I begin?

I mentioned in my previous post, that I have decided to write a cook book. Why not, right? I’m currently unemployed and have lots of free time. I LOVE cooking and am good at it. So where do I begin?

Last Thursday I had my mom over for dinner. She loved the Pasta with Pepperoni! I told her of my interest in writing a cook book. She thought it was a good idea and said I should reach out to my cousin (a few times removed) Bob. Bob has written a number of books and they have been published. I also learn that he is not the only published writer in my family. So apparently its in my genes to do this. Besides the fact that I share a birthday with Julia Child. I have writing in my genes. Thank goodness my mom’s cooking isn’t in my genes (hi mom).

First thing Friday morning I emailed my cousin Bob. Letting him know what my plans are for writing a cook book, what his thoughts were, advice he had and of course… where do I begin? Bob wrote me back right away with lots of wonderful advice. He highly suggested that I purchase the most recent edition of the Writer’s Market. It lists publishing companies, informs you how to write queries and much more.

Lucky for me, I was already heading to the mall Saturday to try on a pair of Kenneth Cole 925 shoes. Rumor was that they are the most comfortable shoes in the world, and everyone believes what they see on Good Morning America. Needless to say, the shoes fit horribly. The salesman said oh they stretch out and then they are really comfortable. Ok, no thank you. I ran over to Barnes & Noble and picked up the 2010 edition of the Writer’s Market so I can begin this project.

I’m very excited to begin. I have lots of ideas already and have been compiling some information already. Haven’t started the book yet though. I reached out to a number of publishing companies and magazines inquiring about who I can contact to pitch a cook book idea to, as well as any freelance editor of contributing writer positions. I received a few responses. Sent out a few resumes. Plus I received some detailed information for what to do once I have gotten a bit further with my book.

I’m very excited about my project and hope you will stay with me along the way.

Pepperoni Marinara Sauce

Everyone has their own spin on a marinara sauce. It’s all about what your preference is. I prefer pepperoni in mine. It adds a nice spicy kick to the sauce plus the pepperoni is just tasty. My recipe is based loosely off my mother-in-law’s recipe.

Here’s the dish:

olive oil

2-3 garlic cloves

28 oz. tomato puree (I prefer Tuttorosso)

pepperoni stick

Italian seasoning to taste

oregano to taste

crushed red pepper flakes to taste

salt & pepper to taste

I start off with a hot pan and drizzle some olive oil in it. I then mince the garlic and let it brown a bit in the pan. I cut up the pepperoni stick in chunks and add it to the pan. Let the pepperoni brown up but be careful not to burn the garlic. Add your tomato puree and seasonings and stir. Cook on low heat for at least 2 hours.

Before your ready to eat, cook your pasta according to the directions on the box.

Nick is making me mention this:

I always keep the can of tomato puree near the stove filled halfway with water and keep my spoon in it. Nick’s mother does this, his nana did it, everyone has done it. Neither one of us has any idea what the reasoning behind it is. However, I will continue to do it. If you know the reason, let me know.

Enjoy!