Pasta Pr0n – Spaghetti with Meat Sauce

Soups On!

This is more of that Hungarian Mushroom Soup.  It’s easy to make and flat out delicious.  The bread is a roll sliced thin and dipped in garlic butter before toasting and was perfect as a side for this.  That looks like paprika on the soup but it is really a Creole seasoning blend.  The cayenne in it adds a nice bite.

Pasta Pr0n – Sausages in Marinara Sauce

dsc_2085-1600x1200Some of those garlic pepper sausages, browned in olive oil, and then simmered in a garlicky tomato sauce.dsc_2084-1600x1200And an artsy shot with a wide aperture to blur the background.  The sausages were not explicitly Italian, there isn’t any fennel in the recipe, but they work very well in this dish.

Panera’s Broccoli Cheese Soup

DSC_0785 (1600x1060)I wish I’d gone with the white bowl for this, I really thought there would be more contrast.  This is a copycat recipe, as far as I know, nowhere does it indicate it’s an actual Panera recipe.  I stayed right with the recipe as written except I added an extra handful of shredded Parmesan I had out for the garlic toast.  I can say that it’s a damn good soup, we both gave it two thumbs up.DSC_0788 (1600x1060)I couldn’t resist making a sammich out of the leftovers.

Shrimp Mornay with Broccoli and Garlic Butter Fettuccine

20150616_170819 (1600x1060)This is another of our favorites, I know I’ve done this here before but that’s never stopped me.  This one is made with Swiss cheese and Parmesan.  I lightly steamed the broccoli and the shrimp and layered them in a casserole with the cheese sauce poured on and a mixture of Parmesan, olive oil, chopped parsley, and bread crumbs spread on top of it all.  If you combine everything while it’s still hot you can finish it under a broiler but you can make it ahead of time and then reheat in a 375 oven until the bread crumbs are toasted.  Today we went with fettuccine in garlic butter but rice or mashed potatoes would work well.

Mmm…shrimp/crab mornay

Mrs J made the call on this one.  I bought some of that fake crab meat and it was about to go past it’s “eat me by” date.  I was thinking crab dip, crab salad, crab whatever.  She sent me down the correct path.  I’ve done this here before, here’s a link to the prior post, the details this time changed just a tad.  I used linguine instead of egg noodles.  This go around I served the pasta on the side rather than under the mornay.  I tossed the linguine with a basil olive oil and a bit of chopped basil and added a sprinkle of lemon pepper.  Next time I’ll chop much more of the basil now that I know it’ll work.

Enjoy!

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PS: TaMara-the Red Robin cherry tomatoes were delightful!