Sausage Pasta al Vodka with Carfagnas Vodka Sauce

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This pasta recipe is easy and delicious! Made with Carfagna’s Vodka Sauce from our new line of Carfagna’s Italian sauces, this recipe is sure to delight. Carfagna’s is a family owned business out of Columbus, Ohio, and they have been making to die for pasta sauces since 1937! Family member, Maricatherine, just re-located to Fort Collins and lucky for us, brought her family’s sauces with her. Try out the Vodka sauce and more this Friday May 18th from 5-8 p.m. during Foodie Walk.

 Sauteed Sausage Pasta al Vodka:

A sauté of fresh sausage, red pepper, baby portabella mushrooms and Carfagna’s Vodka Sauce tossed with Rigatelli pasta.

INGREDIENTS

1 jar of Carfagna’s Vodka Sauce

1 lb. Rigatelli pasta or similar cut

1-2 Italian sausage links

6-8 baby portabella mushrooms (sliced)

1 red bell pepper (julienned)

2 tbsp extra virgin olive oil

Italian Parsley to garnish (chopped)

For sauce: Heat 1 tbsp of olive oil in a skillet over medium heat. Add sausage and pan fry until cooked through. Remove sausage and set aside. Add remaining tbsp olive oil to pan and bring back to heat. Add sliced mushrooms and peppers to pan and cook until desired tenderness about 7-10 min. In the meantime slice sausage into 1⁄4” pieces and return to pan to heat. Add Vodka sauce and bring to simmer, reduce heat.

For pasta: Boil water in deep sauce pan. Add pasta and cook until al dente or according to instructions on box. Toss pasta with sauce and garnish with parsley, ENJOY!

Add Some Local Spice with JBrady Seasonings!

 

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James of JBrady Seasoning, will be at The Cupboard this Friday April 20, 2018 for our Foodie Walk, where he will be making mini street tacos, guacamole and more! As a local entrepreneur with a new line of spice blends now carried at The Cupboard, James shared with us a few of his favorite recipes. These are easy to make and delicious to eat! All recipes below are made with his special seasoning blend, “Cajun Shake” found at The Cupboard.

JBrady recommends:

“Pop’s Cajun Shake”

Great on any grilled seafood, chicken, or pork chops. Amazing in gumbos, soups, and jambalaya.

Cajun Grilled Shrimp and Sausage Skewer

-Mix 1 lb. peeled shrimp in a bowl with 2 tbsp. olive oil and 1-2 tbsp. of “Pop’s Cajun Shake” depending on taste. Coat well.

-Slice 1 lb. of andouille or smoked sausage into rounds.

-Skewer alternating shrimp and sausage on skewers.

-Grill 3 minutes per side or until done.

-Enjoy!

(This recipe is great with chicken breast or thighs in place of shrimp.)

Cajun Okra and Tomatoes

-Cut up 2 slices of bacon and heat in skillet on medium until cooked.

– Add 1 cup of diced tomatoes, 2 cups of sliced okra, and 1 chopped garlic clove.

-Season with 1 tbsp. “Pop’s Cajun Shake”.

-Cook on medium until veggies have softened and flavors meld together.

-Enjoy!

-Pop’s Shrimp Boil

Also works great in red beans and rice, gumbo, or as a replacement for your favorite crab and shrimp boil!

Asparagus and Fennel Soup by Ina Garten

asparagus_fennel_soupHere at The Cupboard we have carried Ina Garten’s cookbooks from the beginning of her career. She is a favorite among the staff, and her recipes often show up at staff potlucks or are discussed over lunch. This soup is particularly lovely and great for this cold winter weather. The recipe comes from Ina Garten’s cookbook “Cooking for Jeffery” published in 2016. This is part of our regularly stocked cookbooks, so if, after making this delicious soup, you find you need to come in and take home this cookbook, we can help! We highly recommend adding it to your cookbook collection. Lori will be making this soup in our kitchen for the February 16th Foodie Walk from 5-8pm! Stop by and try it in person!

Asparagus and Fennel Soup   serves 6-8

2 1/2 tablespoons good olive oil

2 1/2 tablespoons unsalted butter

5 cups (3/4 inch diced) fennel, tops and cores removed. (two fennel bulbs)

3 cups chopped leeks, white and light green parts (2 leeks)

2 1/2 cups chopped yellow onions (2 onions)

1 pound medium think asparagus

1/2 cup long grain white rice

8 cups good chicken stock

3 large sprigs fresh thyme, tied with kitchen string

Kosher salt and freshly ground black pepper

1/2 cup julienned fresh basil leaves, plus extra for garnish

2 tablespoons Pernod liqueur

1/2 cup half and half

Freshly grated Italian Parmesan cheese for serving [Read more…]

Spectacular Superbowl Snacks with J Brady Seasonings

Bloody Mary with Outlaw Spice by J Brady Seasoning.

‘The Bloody Outlaw’ with Outlaw Shake Seasoning                                 Photo by Kevin Alexander

The Cupboard welcomes J Brady Craft Seasoning Blends to our shelves. Crafted with love by local Fort Collins entrepreneur and spice aficionado Brady Stewart, these spice blends are guaranteed to spice up your kitchen. Here are three recipes that will make your Super Bowl party shine. [Read more…]

Monster Cookies by Barbara Stafford

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This tasty recipe is from Barbara Stafford’s book Small Plates and Dainty Desserts. You can find this wonderful cookbook at The Cupboard. Stafford will be in the store on Saturday December 16th from 12-3 pm making these amazing cookies! But if you want to make them yourself, she has graciously shared the recipe. [Read more…]