Creamy Caprese Pasta

I stumbled across this recipe a few weeks back, and decided to make it once I visited my parents. Al dente noodles swim in a light tomato cream sauce. Creamy chunks of fresh mozzarella hide in between pops of grape tomatoes and ribbons of basil, and melt into a gooey, bubbly binder that falls perfectly atop a slice of crusty, buttery garlic bread. It’s almost as perfect as a toasty French loaf topped with a homegrown tomato round, buffalo mozzarella circle, and a solitary silky basil leaf. But better.



Creamy Caprese Pasta
serves 4-6
1 pound Penne Rigate
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated Parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomato- Quartered 
1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water, add 2 tsp of salt and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated Parmesan.

Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat.

Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish.

Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

 

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, sausage or seafood for some protein.

Happy Eating!

Lobster & Shrimp Corn Chowder

About a year and a half ago my brother and decided to go to Long Horn Steak house for dinner. I was pregnant and wanted to eat anything and everything in sight...but when you're pregnant your taste-buds are extra sensitive. You don't always know exactly what you want, but you know what you want it to taste like, and if it's anything less than perfect it ruins your entire mood. (Ladies know exactly what I'm talking about). Anyway I order their lobster corn chowder and it was good, not great but good. After that night I couldn't get it out of my head, and I wanted it again, but better. So I went to Publix brought some groceries, and Viola! A MASTERPIECE! If I do say so myself...well I do because it's me lol! This chowder has everything you'd want in summer or winter. Sweet Corn, Succulent Lobster, and Tender Shrimp...and of course BACON! It has become a staple in my recipe box for parties,events, and lazy days at home. Yep! Sweatpants, Chowder, HGTV...sounds like my kinda day :) 

Ingredients:

• 4 Cooked Lobster Tails  or (2) Whole Lobsters
• 1 lb of Peeled and De-veined Shrimp- Cut in Half
• 3 ears corn
• 1 Large Onion- Petite Diced
• 3 Slices of Bacon- Diced
• 1/2 Cup of Sherry
• 1 Cup of White Wine
• 4 Cups of Milk
• 2 Cups of Heavy Cream
• 1 tsp of Paprika
• 4 Ears of Corn
• 1 Stalk of Celery- Petite Diced
• 6 Tbsp of Butter (unsalted)
• 1 Tbsp of Parsley
• Pinch of Red Pepper flakes
• Salt
• Pepper
• Old Bay

  To Make the Stock:

• 6 Tbsp of Butter
• 1 cup of onion
• 1/4 cup cream sherry
• 1 teaspoon sweet paprika
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup dry white wine

To Make the Soup:

• 2 tablespoon Good Olive Oil
• 3 Slices of Bacon- Diced
• 2 Medium Yukon Gold Potatoes- Diced
• 1 Cup of Onions
• 2 Stalks of Celery- Diced
• 1 tablespoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 2 teaspoon Chopped Green Onions
• 1/4 Cup of Sherry
• 3 Tbsp of Cornstarch
• 1 Tbsp
• Old bay

Directions

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Simmer the stock (uncovered) over the lowest heat for 30 minutes. (I move the pot slightly off the heat.)

In the mean time, heat 1 Tbsp of Olive Oil in a medium sauce pan.  Season the the shrimp lightly with Old bay, sauteed just before they're done. Place them in a bowl and set aside.

Meanwhile, in another stockpot, heat the oil and cook the bacon for 4 to 5 minutes over medium low heat, until browned and crisp. Remove with a slotted spoon and drain on a paper towel. 

When the stock is ready,  remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Mix cornstarch with 2 Tbsp of water, and add it to the pot. Simmer over low heat for 15 minutes, until the potatoes are tender and the soup has thickened.  Add the cooked lobster, shrimp, and green onions and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Happy Eating!