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Squid Ink Linguine Pasta

Posted by Pinkino on July 31, 2015

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Rocco's Doughnut Company

I had noticed that a new doughnut shop opened up near me. On the weekends, I would see the line go out the door and across the parking lot. This morning I decided to stop by and pick up a few for breakfast. When we got there, the parking lot was full (They have a tiny lot and we parked across the street), line was relatively short and they still had all their flavors. My box was about $29.00. The classic ones ate $1.85 and the signature ones are $3.50. Top: Maple Bacon, Nutella, Glazed Middle: Maple Bacon, Fruity Pebbles, Blueberry Muffin Bottom: Oreo, Oreo, Glazed

Zoodles and Meatballs ***

Meatballs from Wine and Glue This is my first foray into using vegetables and a noodle substitute. I had a bunch of extra zucchinis leftover from the weekend, some Italian meatballs I had made for my dad's birthday and a jar of tomato basil pasta sauce. I don't have a spiralizer so I used a mandolin to slice the zucchini thinly lengthwise then into strips. I really enjoyed this meal! Italian Meatballs My dad loves spaghetti and meatballs. I've tried many different recipes and I really like this one. I made a huge batch of these for his birthday and froze what I didn't use. I substitute Italian sausage for the ground pork, add fresh garlic, add fresh minced onion, add Italian seasoning, I do not use fresh parsley as my kids do not like it. Ingredients 1 lb ground chuck 85/15 1/2 lb ground pork if you can only get a pound, save half in the freezer 2 eggs whisked 4 slices of Italian bread 5 ounces 1 cup bread crumbs I used Italian seasoned 4 TBSP grate

Blue Ginger Black Pepper-Garlic Lobster **

From Simply Ming , found at Ming Tsai I picked up Ming Tsai's new cookbook earlier this month and decided to try the lobster recipe. The recipe took a bit of work. It's a lemony-garlicy concoction. Very garlicy so beware :) Ingredients 2 tablespoons grapeseed or canola oil 3-1 1/2- to 2-pound lobsters 1/2 cup dry white wine 2 cups Black Pepper-Garlic Sauce 2 large tomatoes, cut into 12-inch dice Juice of 1 lemon 2 scallions, green and white parts, cut 1/8 inch thick Directions 1. With a cleaver or large, heavy knife, cut the tails from the lobsters' bodies. Twist off the claws and halve each lengthwise. Cut the tails along the joints into 4 or 5 sections. 2. Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan. Add half the lobster and stir-fry until the shells turn red, 3 to 4 minutes; remove and reserve. Repeat with the remaining lobster pieces. Return the reserved lobster to the wok and add the wine. Cook over high h

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Squid Ink Linguine Pasta

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