Posts Tagged ‘Recipes’

Disclosure: This post contains sponsored content in conjunction with Barilla.

It’s hard to believe, but just a few weeks ago, #MainSqueeze and I were in Italy, eating our way through Florence and Rome one pasta (and pizza) at a time. Our epic honeymoon adventure included stops in London, Florence, Rome and Krakow. Although we’ve been back for at least three weeks, I think I’m still adjusting!

 

Katie Carrico Rome, Italy

 

Dawid and I are not your typical “stay in one place” vacationers – we want to see the sights, sounds and, most importantly, tastes while we’re exploring a new city. People always say in their recommendations, “Go to X or Y museum while you’re there,” and typically, we forego these recommendations, because if I go to a museum, I want to see ALL of it; much like when I go to a new city, I want to see ALL of it, not be cooped up in a museum (and have to eat museum food).

 

Katie Carrico Dawid Klimek

 

This week I was beyond thrilled to be invited to the Barilla® Collezione event at Spiaggia for a super special lunch where Top Chef winner, Joe Flamm, made us lunch using Barilla Collezione pasta. I’ve somehow also never been to Spiaggia, so I was incredibly excited, and then when I heard who the special guests were, my excitement hit the roof! Lunching with us on Tuesday was tennis SUPERSTAR, Roger Federer, and gold medal Olympic Alpine skier, Mikaela Shiffrin, both Barilla brand ambassadors. Roger and Mikaela are in town for this weekend’s huge Laver Cup tennis tournament (described to me at our lunch as “the World Cup of tennis – you can actually get free tickets to the Fan Zone featuring the Barilla Masters of Pasta Cucina here!). We were treated to a pasta cooking demonstration with Chef Joe and the special guests, where Roger let us in on the tidbit that he ate SO MUCH pasta growing up (and still).

 

Spiaggia Lunch

 

Mikaela Shiffrin, Joe Flamm, Roger Federer

 

In honor of our main course at lunch, Chef’s beautiful Pomodoro Fresco using Barilla Collezione Rigatoni as the star (which truly brought me back to Italy, where I ate pasta for every meal!) I decided to create a vegetarian pasta using my other new love from Italy – extra virgin lemon olive oil. I honestly can’t get enough lemon olive oil these days, with its rich, tangy flavor, and the results of my Garlicky Lemon Pasta Primavera were something I would be proud to serve Roger Federer, you know, if he just happened to swing by for lunch….

 

Garlicky Lemon Pasta Primavera
Want to create your own pasta perfection? Barilla Collezione makes it easy for you to get experiment and get creative in the kitchen! Each Collezione pasta shape is crafted into a traditional Italian bronze cut to create authentic Italian pasta with a texture that’s like homemade pasta, making your sauce of choice stick to the pasta.

 

Garlic Lemon Pasta Primavera

Garlicky Lemon Pasta Primavera

  • 1 Box Barilla Collezione Casarecce Pasta (this is my favorite pasta shape!)
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 1 pint mushrooms (any kind you like!)
  • 15 cherry tomatoes, halved
  • 1 handful asparagus, stems trimmed, and cut into 2 inch pieces
  • 1 ear of corn, cut from cob
  • 1 zucchini, halved and sliced thinly
  • 1/4 cup extra virgin lemon olive oil (use a healthy squirt of lemon juice into your olive oil if you don’t have this on hand)
  • 1 TBSP Italian herb mixture
  • Salt & Pepper (I am LOVING French grey salt these days)
  • Parmigiana Reggiano, to top
  1. Cook pasta according to directions on box. You want your noodles to have an al dente texture – i.e., don’t overcook them to mush! They should be firm to the taste. Drain and set aside.
  2. While the pasta is cooking wash and prepare the veggies. In a large frying pan, cook the garlic and onion on medium high heat. When they begin to soften, add the mushrooms.
  3. Once the mushrooms have started to brown, add the zucchini and asparagus, cooking just until tender. Add the halved cherry tomatoes and cook until they begin to give off juice. Quickly add the pasta to the pan. Turn to simmer.
  4. Whisk the herbs, lemon olive oil, salt and pepper (to taste) and drizzle over the pasta until coated. Serve immediately with or without Parmigiana Reggiano.

Note: What I love about this pasta is you can use almost any veggies you have in your fridge, so it’s perfect for whatever fresh veggies you have on hand! If you don’t happen to have all the ingredients above, substitute with what you have, and it’s sure to be just as delicious!

 

Barilla Pasta Primavera

Barilla Garlic Lemon Pasta

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January 1. It’s right around the corner. Might as well give in and accept…smoothies. And healthy things, like…a vegetable every now and again. Good thing we have awesome healthy bloggers to remind us that healthy and smoothies can still involve chocolate, even if it is in a protein powder. Erin of Erin’s Inside Job has so much good stuff to get you back on track for the new year, but I must say, this smoothie really intrigued me.

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Chocolate Blueberry Basil Smoothie

Ingredients:

  • 1 scoop chocolate protein powder
  • 2 Tbsp chia seeds
  • 2-3 cups of your green of choice (feel free to mix it up)
  • about 10 basil leaves (more or less depending on your love affair with basil)
  • 1 cup frozen blueberries
  • 1 cup (approx) of water**

For the full recipe with instructions, visit Erin’s Inside Job.

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If you’ve been following along with my blog for the first 14 days of December (hi, Mom!), you’ve probably noticed that I’m featuring a lot of Chicagogrammers on here! And rightly so, because they’re a fantastic bunch of creative, amazing people!! Today we have the most special, wonderful-looking cake from Danielle at The Every Kitchen. She’s Registered Dietician, so clearly, this cake is a health food! Take a look at the gorgeous photos below, and don’t forget to click over at the end for the rest of the recipe! This cake looks like a million bucks, but it actually seems pretty simple to put together. Hooray for icebox cakes!

Gingersnap-Icebox-Cake-with-Cranberry-Mascarpone-Whipped-Cream-3

Gingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 1 12-ounce bag fresh cranberries, plus more for garnish
  • cheesecloth
  • 3 cups cold heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1 large box gingersnaps (like Nabisco)

For the rest of the recipe with full instructions, please visit Danielle over at The Every Kitchen.

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Gingersnap-Icebox-Cake-with-Cranberry-Mascarpone-Whipped-Cream-7

Gingersnap-Icebox-Cake-with-Cranberry-Mascarpone-Whipped-Cream-4

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It’s obvious if you’re reading this that you know I’m a very famous food blogger. So famous, in fact, that I’ve been invited (after 6.5 long years of blogging) to be a co-hostess of a very exciting event in Chicago. You should assume that I was invited because of my fame and notoriety, and most definitely not because I’m friends with the organizer.

What is this event, you might ask? Why, let me share the details below:

Cookie Chocolate and Cheer Invitation

Whoa, look at all those actually notable co-hostesses. Big League. Anyhow, YOU should come to Cookies, Chocolate & Cheer at The Freehand Hotel!! Why? Well, perhaps you love cookies, or perhaps, like myself, you love complimentary cocktails. But the easiest (and best) reason of all why you should come – all proceeds benefit Chicago’s Youth Outreach Services, an amazing organization that helps at-risk teens secure a brighter future. $20 for cookie decorating, cocktails AND to help a great local organization? It’s a no-brainer! If you can come, get your tickets now!

Ok, so now that we’ll be seeing each other in short order, perhaps you’d like one of my very favorite cookie recipes. It’s actually a blast from the past on the blog, hailing all the way back to December 2010. Whoa.

These little lemon snow bites are honestly a favorite, one that I don’t always make, but always are delicious. Since I’ve unearthed the recipe, I may as well go ahead and make them again this year! Please note, I had to borrow some images from Munchin Munchies, because although I’ve made these cookies, I’ve never actually taken (decent) pictures!

Little Lemon Snow Bites

Little Lemon Snow Bites

Ingredients

1  17.5ounce package sugar cookie mix (I used Betty Crocker)
1/4 cup crushed lemon drops
2/3 cup lemon curd
2/3 cup frozen whipped dessert topping, thawed
2 tablespoons powdered sugar

1.  Preheat oven to 375 degrees.  Line a cookie sheet with foil; set aside.
Prepare the cookie mix according to package directions.  Stir in crushed lemon drops.  If necessary, cover and chill dough about 1 hour or until it is easy to handle.
2. Shape dough into 1-inch balls.  Place balls 2 inches apart on the prepared cookie sheet.  Bake in the preheated oven for 7-9 minutes or until edges are firm and bottoms are lightly browned.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack; cool.
3.  For filling, in a small bowl, stir together lemon curd and whipped topping.  Spoon 1 rounded teaspoon of the filling onto the bottom sides of half of the cookies.  Top with the remaining cookies, bottom sides down.  Press together lightly.  Sprinkle tops of cookies with powdered sugar.  Makes about 24 sandwich cookies.
To store:  Place filled cookies in a single layer in an airtight container; cover.  Store in the refrigerator for up to 3 days of freeze for up to 1 month.

Little Lemon Snow Bites2

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Let’s be honest. I should consider eating a vegetable other than cheese popcorn sometime soon. Is quinoa a vegetable? In December, it’s close enough for me. Oh, but wait, this quinoa dish from my friend Anne over at ASquared actually does contain a vegetable – squash!! Oh, and pesto, which definitely contains basil, which is a vegetable-lite and pine nuts, which are a…legume, which is just a fancy word for almost a vegetable. Oh, and dried cranberries, the best of all dried fruits. Anyhow, this dish looks extremely satisfying, and kudos to Anne for inventing this bowl of awesome. Hi to you and the fam, Anne!

SquashQuinoa

Herb-Roasted Squash with Quinoa & Cranberries

Ingredients

  • 2 small squash like acorn, sweet dumpling and/or delicata squash, seeds and membranes scooped out
  • 1/2 cup sweet onion, diced *Anne likes cippolini or Vidalia onions 
  • 1 tsp. fresh thyme leaves
  • 2 Tbs. Olive oil
  • Salt and pepper, to taste
  • 1/4 cup prepared sage pesto *Anne’s recipe is here
  • 1 Tbs. red wine vinegar
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 1 cup pecans or walnuts, toasted and chopped

For the rest of the recipe with instructions, visit Anne over at ASquared.

SquashQuinoa1

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This year has marked a rather big life event for me – well, actually, quite a few big life events, but one of the ones I’m most proud of is the founding of Chicagogrammers with my blog wife, Chrissy. It’s been a labor of love and requires a commitment I haven’t always shown for my blogging career, and for that I’m proud. An immediate and welcome side effect of starting the Instagram account and Facebook group is the addition of new friends and acquaintances in my life. One of these new friends is Ellie, of the absolutely outstanding blog, “I’m Hungry by Nature.”

Ellie cooks up some pretty amazing things (with gorgeous photos!), and on my definite must-try list for the holiday season, she’s got these little Rosemary Shortbreads. With just a hint of sugar in them, they seem like more of a savory cookie, and as Ellie says, the rosemary looks like “classy sprinkles.” Classy rosemary sprinkles – what a wonderful time of the year!

rosemary-shortbread-christmas-tree-cookie-cutter

Rosemary Shortbread Cookies

  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh rosemary, chopped

For the full recipe with instructions, please visit I’m Hungry by Nature.

rosemary-shortbread-cookie-dough

 

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