Bow Ties with Sausage, Tomatoes and Cream

"A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe."

Make 6 servings.

Ingredients :

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions :

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Sweet Flavorsome Cherry Coke Float Cupcakes You Eff to Try

Moist and tasty, cola cupcakes filled with cherry pie stuff, lidded with whipped emollient and sweet redness must be really addictive. Cola and redness stuff, makes these Red Dope Locomote Cupcakes by Belle of the Kitchen truly flavorsome, you eff to try them.

Ingredients
For the Cupcakes:

• 1½ cups all-purpose flour
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, at room temperature
• 1 egg
• ½ cup buttermilk
• ¾ cup Coke (don’t use diet)
• 1½ teaspoons vanilla extract
• 1 (21-ounce) can cherry pie filling

For the Icing:

• 1 cup heavy whipped cream
• 4 tablespoons powdered sugar
• Maraschino Cherries, for garnish

Instructions

1. Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)
4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.
5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
6. Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.
7. Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

It’s your last chance to rock WHITE (24 photos collections)

Braid Hairstyles for Black Women 2015

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Awesome Style Roundup You Should Look

I promise I’ll get back into doing style shoots soon, I’m still playing catch up from the holidays and all I really want to do lately is cook healthy foods to help recover from all of the sweets I ate in December!  But I do love clothes almost as much as food so it’s only a matter of time.   In the meantime though, here are five outfits I WISH I was wearing right now (typing this in striped onesie pajamas) from one of my favorite street style photographers Vanessa Jackman.  There’s so much goodness on her blog, you should definitely pop over for a dose of style inspiration.  More after the jump! 

Delicious Sauteed Garlic Shrimp Recipes

 

The kids and I love shrimp, but I think I’ve told you that before. I also think I’ve already told you about how they cheer when they see that I am making a shrimp dish. Clearly, we like ‘em. And lately, we’ve been eating a lot of shrimp. I buy frozen raw shrimp and defrost it under running cold water (takes about 10 minutes) and then peel. I usually remove the tails, if the kids will be eating with me, since it’s easier for them not to have them on. But you can totally enjoy them with the tails on too.
This particular shrimp dish cooks fast on the stovetop with a bit of olive oil, garlic and parsley. It’s infused with flavor and finished off with just a bit of salt. The shrimp are flavorful, but not overwhelming — perfect for eating with crusty bread and a crisp green salad. I highly suggest that you use the bread to sop up some of the juices from these. It’s that good.

 Sauteed Garlic Shrimp

Ingredients

• 2 tbsp olive oil
• 1 cloves garlic, minced
• 1 tbsp fresh finely minced parsley
• salt
• dash of crushed red pepper
• 1 lb raw shrimp, peeled

Instructions

1. Heat the olive oil in a 10" skillet over medium heat. Add the garlic and parsley and cook for 1 minute. Add the shrimp to the skillet and toss to combine. Cover, and cook until the shrimp are opaque (4-5 minutes). Uncover and cook for an additional 1-2 minutes. Serve 4.

Easy Tips for Scalloped Hasselback Potatoes Recipes

 

“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct.

The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.

Start by scrubbing your potatoes good and clean.

Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through!

Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.

Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.

Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go.

After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.

When they’re done baking, you’re still a few minutes away from cheesy gloriousness!
First you have drizzle the heavy cream atop the potatoes …

 And then add the shredded cheddar and bake for an addition 10-15 minutes.

They’ll come out looking all cheesy and inviting. Like this.

Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.

But isn’t everything better with a dollop of sour cream? Yes, yes I think so.

This recipe is a total winner. It’d be perfect as a main dish accompanied with a salad, or as a side dish to, say, a roast chicken? The cheese and cream make this meal cozy and comforting, which is perfect for those chilly, brisk autumn evenings. Thank you, Shelbi Keith for this delicious recipe. It’s earned a permanent place in my recipe box! It should be in yours, too.

Best Collections for Your Christmas and Holiday Seasons