Hocus Pocus Pasta

The story for this pasta recipe is simple... I love the movie Hocus Pocus!!! Around Halloween time, who doesn't?! I have watched that movie every October since 1993 when it was released! This recipe is perfect for a movie night, a get together with "witches," or a Halloween party! 

Grocery list (4-6 people): 

• 1 lb Fusilli pasta

• Kosher salt

• 12 drops green food coloring

• 9 drops red food coloring

• 3-4 drops blue food coloring

• 3 garlic cloves - minced

• 3 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

• Pepper

• 1/3 cup kalamata olives - sliced in half

• 1 cup pepperonis - chopped

• 1/2 cup fresh Parmesan- grated

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the box. It should be tender but still firm when ready. In one large ziplock bag, add the green food coloring. In another large ziplock bag add the red and blue food coloring, creating purple. 

2. Drain pasta, reserving at least 1/4 cup of pasta water. Put half the pasta in the ziplock bag with green coloring and the other half in the bag with purple coloring. Add 1 to 2 tablespoons of pasta water to each bag. Close and move around, coating all the pasta with the color. Let sit for 5-10 minutes, then rinse each pasta color separately. 

3. Combine the green and purple pasta in a large bowl. In a small bowl, whisk together the garlic, red wine vinegar, olive oil, 1 tsp salt, and 1/2 tsp of pepper. Pour over the pasta and toss together. Add the olives, pepperonis, Parmesan cheese and toss one last time. Taste and add more salt if needed. 

Cheers to a Happy Halloween!!!

Cream Taco Dip

This recipe will forever and ever go first on my game day snacks recommendation list. This dip is beyond the best dip that literally ever existed on earth. I don’t know how to more dramatically explain it in words. I’ll bluntly put it this way, if you’ve ever made a cheese dip, Velveeta dip, or chili cheese dip and thought it was fabulous, get rid of it and make this one. I promise it’s 100,000 times better than any dip you’ve ever made. You’ll never make another cheese dip recipe. People show up to my house hoping I have this on the stove or in the Crock Pot.

One year when I was a kid and out of school for the summer, I went to a pool party where I had the best meaty, spicy, creamy cheese dip of my life! I loved it so much, my mom got the recipe from the host. More than 20 years later, that recipe is still in our family and has been a staple for parties and summer get togethers ever since. I've turned up the volume a bit on the recipe, making it a little more zesty and fun! This is the perfect Memorial Day weekend or go-to summer party recipe! 

SEE THE VIDEO HERE!!!
Grocery List:

• 1 lb chorizo

• 1 10 oz can Rotel

• 1 15 oz can chili no beans

• 1 15 oz can ranch style beans

• 1 large package Velveeta cheese

• 1 cup heavy whipping cream

Directions: 

1. In a large pot or dutch oven, cook the chorizo over medium heat until done, breaking up the meat into small pieces as it cooks. Drain the fat from the pot.

2. Pour in the Rotel, chili, ranch style beans, and stir together. Cube the Velveeta and add to the pot. Stir everything together until melted.

3. Add the heavy whipping cream and stir to combine. Let the dip heat completely and serve with tortilla chips.

CHEERS TO HAPPY EATING!! 

Andrea's Cooktales - Series 2, Episode 6 - Cream Taco Dip

GET THE FULL RECIPE HERE! 

Spaghetti with Gouda Mornay & Toasted Crunchies

My husband, Tres, travels a lot for work, and spring happens to be his busiest time of year so I often fly solo when it comes to my meals. As much as I would rather have Tres around to hang out with and eat dinner with (since we ARE the two best friends that anyone could have :), I happen to enjoy my "me" time quite a bit. I do all kinds of things alone: I'll go for long walks on the river. I'll find a coffee shop, beer joint, or wine bar, take a book and read for hours. I'll grab a table on a patio and have lunch, soaking up the sun. Last week, I even went to a nice reataurant for dinner, had a glass of wine and a fancy meal - all by my lonesome! The possibilities are endless when it comes to "me" time!

What I mostly think of, though, is curling up on the couch and watching a good movie with a dinner I've cooked for just myself. It can be difficult cooking for just one person but in my opinion, a good answer is always pasta! It's typically always in my pantry, I can measure it out to be the perfect portion for one person, and I can add anything to it that I want and it makes a complete meal! I came up with this recipe one weeknight when Tres was away, and I thought it'd be the perfect recipe to feature for ONE! 

WATCH FULL VIDEO HERE!!!!!

Grocery List (for ONE): 

• 1 1/2 tbsp butter

• 1/2 tbsp flour

• 2/3 cup milk - warmed

• Dash of salt

• Dash of white pepper

• Pinch of nutmeg

• 1/4 cup good quality gouda cheese - freshly grated

• 3 oz spaghetti (or whatever pasta you want to use)

• 1/4 cup Panko breadcrumbs

• Parmesan cheese (optional)

• Parsley (optional)

Directions: 

1. Melt 1/2 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour. 

2. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed. Add the grated cheese and whisk until melted and smooth.

3. Add pasta to a pot of boiling, salted water. Let cook according to the package directions, until al dente. Drain pasta and reserve 1/4 cup of pasta water. Toss as much sauce into the pasta as you like, and add a little pasta water if you want to create a thinner sauce. 

4. Melt the remaining 1 tbsp of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Top pasta with the breadcrumbs and the Parmesan and parsley if you wish. 

CHEERS TO HAPPY EATING!!! 

Andrea's Cooktales - Series 2, Episode 3 - Spaghetti with Gouda Mornay & Toasted Crunchies

GET THE FULL RECIPE HERE! 

Farmer's Market Pasta

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Any cooking story with mama is a great one. I love being in the kitchen with my mom. It can be the middle of summer, and for some reason cooking with mama makes it seem like it's Thanksgiving or Christmas. It's just so festive and fun. My earliest cooking memories with her were right around the holidays so a day in the kitchen with her always seems like a special occasion. We often go to the farmer's market together on Saturday mornings. One Saturday last summer, we went and I told her whatever we found, I'd make up a recipe with it when we got home. We just so happened to find the most beautiful and unique zucchini, squash, and eggplant - such odd colors and shapes - so when we got home I cooked up a pasta for my parents. They said it was the best pasta they ever had, so I wrote down the recipe and called it my Farmer's Market Pasta!

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 SEE THE VIDEO HERE! 

Grocery list:

• 2-3 cups of fresh veggies (any will work but I use eggplant, squash, zucchini, tomatoes)

• 4 slices of bacon + the bacon grease

• 1 tbsp olive oil 3 garlic cloves - minced

• 1 1/2 tsp Kosher salt

• 1 tsp pepper

• 1/2 cup Parmesan cheese - fresh grated

• 1 lb penne pasta (or any bite sized pasta)

• Basil - chopped

Dressing:

• 1 tbsp garlic - minced

• 1/2 a lemon - juiced

• 1/4 cup red wine vinegar

• 2 tbsp Dijon mustard

• 1/2 tsp Kosher salt

• 1/4 tsp pepper

• 1/2 cup good, fruity olive oil

Directions:

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Step 1:

Heat oven to 450.

Fry bacon and set aside the bacon strips and the grease.

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Step 2:

Cut the veggies into 1 inch cubes and place on a baking sheet. Toss together with bacon grease, olive oil, minced garlic, Kosher salt, and pepper. Roast in the oven for 15-20 minutes.

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Step 3:

Boil pasta in a large pot with water and a handful of salt. Boil for 6-7 minutes or until al dente. While pasta boils, make dressing. Combine the garlic, lemon juice, vinegar, and Dijon mustard in a bowl. Whisk in the olive oil.

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Step 4:

Put cooked pasta directly into a serving bowl with about 1/4 cup of pasta water. Crumble bacon directly into the pasta. Add Parmesan, roasted veggies and all their juices, and dressing. Toss together to combine. Top with more Parmesan and chopped basil.

CHEERS TO HAPPY EATING!!!