What's Dad Cooking?

Bow Tie Pasta & Spinach with Parmesan Cream Sauce I was buying spinach for my wife's lunch salads , and I just couldn't resist the buy one - get one free offer. Having more than doubled up on the spinach needs for the week, I had to do something with it. Since I just don't have enough patience to make my own raviolis most of the time, I had to go with sauteed spinach in a cheesy cream sauce, or it a creamy cheese sauce? Some pan seared pork chops on the side, and you have an easy, very delicious dinner. You will need... 12 oz Baby Spinach (2 x 6 oz bags, pre cleaned) 1 lb Bow Tie Pasta - Farfalle for the Purists 1 Roasted Red Pepper Diced- took mine from a jar this time, homemade  is much better if you have the time! 1 16 oz can Black Olives, Cut in half, or chopped - YUP! Canned olives, Love'm, No Apologies 1 Pint Heavy Cream 1/2 Cup White Wine - I like a nice Pinot Grigio 1/2 -3/4 Cup Quality Parmesan and/or Italian Blend like Asiago & Provolon...

NOT your normal thick Alfredo Sauce at all. My wife and mother in law actually prefer thinner sauces, while i am always a fan of the cheesy goo. Dad wouldn't be Dad without the family, so I love to cook to their preferences. 1 lb Penne or other medium tube pasta, love the Barilla enriched 1 qt Heavy Cream 1 cup Grated Parmesan or Romano -Break the Rules, use the cheap stuff 4 cups Broccoli Crowns, fresh, cut off stem into big bite pieces 2 cups Chicken Stock 1/2 cup pesto, homemade or store brand (classic basil & garlic) 2-3 tbsp Olive Oil Salt and Pepper to taste In a deep 12 inch skillet, saute the broccoli in olive oil over medium heat for a 2-3 minutes.Salt and pepper to taste here. Raise heat to medium high and add the chicken stock to steam the broccoli for just a couple minutes if you like it firm, as do i.  Remove the broccoli to a bowl, leaving the stock in the pan, reducing heat to simmer, reducing stock by about half to concentrate the flavor. Whisk...

Shrimp Stuffed Portobello When you have a little time, and really want to indulge, this is one of those great stepped up recipes. It honestly came from my own indecision a few years ago between stuffed mushrooms and baked stuffed shrimp. I put the two together and it was just plain delicious. For 4 Very Healthy Servings... 1 lb Jumbo (21-25) Easy Peel Shrimp 4 Portobella Mushroom Caps 1 Roasted Red Pepper Diced 1 Pint Heavy Cream 2/4  Cup Grated Parmesan Cheese 1 Cup White Wine (I use Pinot Grigio) 2 Shallots, Finely Diced - about 2 tbsp each for stuffing and sauce 2 tbsp finely diced Celery Pesto - about 2 heaping tbsp each stuffing and sauce Ritz Crackers - 1 stack 6 tbsp Butter, Unsalted, 2 for Stuffing, 4 for Sauce Olive Oil 1/2 tsp Red Pepper flake 1/2 tsp Paprika Black Pepper About 6 slices Bacon, crumbled (optional) Pre-heat oven to 375. Remove the stems from the mushroom caps, carefully remove the "gills" with a spoon and wipe the mushroom wit...