What a busy week for me - working a million hours, scheduled events after work and keeping up on house hold tasks. Perhaps this resembles your week. Does anyone remember the Enjoli Perfume commercial? It played a role in the feminist idea we all now know as "having it all." It celebrates a woman who can bring home the bacon, fry it up in a pan, and "never let you forget you're a man". Check it out on You Tube and it will make you giggle.
I came home last night from a work event around 8:30 pm and whipped up dinner for my hubby. I think he was in shock that I went to so much trouble so late at night and after a work event. In reality, this was pretty simple – just appeared complicated.
Went in to the refrigerator and pulled a few items together to create - Mushroom, Corn and Grape Tomato Trottole Pasta. We watched America’s Got Talent, the You Tube show and he kept commenting how delicious the pasta dish was. He is always amazed how I can cook something so quickly with flavor and he said it is one of the many reason he loves me. Awww.
Mushroom, Corn and Grape Tomato Trottole Pasta
8 oz. Baby Bella Mushrooms
3.2 oz. Oyster Mushrooms
3.2 oz. Shitake Mushrooms
4 T. Butter
2 T. Olive oil
4 Ears Corn, cut off kernels
1 C. Grape tomatoes
1 Garlic clove, minced
Chicken stock
Parmesan Cheese
Salt and pepper
1 lb. Dried Pasta
Boil water and cook the dried pasta to desired doneness. Drain and set aside for minute prior to adding to the cooked mushroom, tomato and corn mixture.
Stem and cut the mushrooms into desired pieces. Use a large skillet, heat the butter and olive oil together on medium high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for one minute. Next add the tomatoes and corn. Cook for another minutes. Add about ½ cup of chicken stock and season with salt and pepper. Add the cooked pasta and toss well together. Taste for seasoning and adjust. Add more chicken stock if too dry. Add about ½ cup of parmesan cheese and toss together.
For serving, either dish into individual bowls and garnish with more parmesan cheese or serve in a big bowl with the parmesan on the side for folks to add on their own.
I came home last night from a work event around 8:30 pm and whipped up dinner for my hubby. I think he was in shock that I went to so much trouble so late at night and after a work event. In reality, this was pretty simple – just appeared complicated.
Went in to the refrigerator and pulled a few items together to create - Mushroom, Corn and Grape Tomato Trottole Pasta. We watched America’s Got Talent, the You Tube show and he kept commenting how delicious the pasta dish was. He is always amazed how I can cook something so quickly with flavor and he said it is one of the many reason he loves me. Awww.
Mushroom, Corn and Grape Tomato Trottole Pasta
8 oz. Baby Bella Mushrooms
3.2 oz. Oyster Mushrooms
3.2 oz. Shitake Mushrooms
4 T. Butter
2 T. Olive oil
4 Ears Corn, cut off kernels
1 C. Grape tomatoes
1 Garlic clove, minced
Chicken stock
Parmesan Cheese
Salt and pepper
1 lb. Dried Pasta
Boil water and cook the dried pasta to desired doneness. Drain and set aside for minute prior to adding to the cooked mushroom, tomato and corn mixture.
Stem and cut the mushrooms into desired pieces. Use a large skillet, heat the butter and olive oil together on medium high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for one minute. Next add the tomatoes and corn. Cook for another minutes. Add about ½ cup of chicken stock and season with salt and pepper. Add the cooked pasta and toss well together. Taste for seasoning and adjust. Add more chicken stock if too dry. Add about ½ cup of parmesan cheese and toss together.
For serving, either dish into individual bowls and garnish with more parmesan cheese or serve in a big bowl with the parmesan on the side for folks to add on their own.
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