Frittata and Girlfriends

April 29, 2014 by Monica in Breakfast, Chica Brunch, Entertaining, Events, Quick Meal

If you had been reading Sweetbites for a while, you know that I host a monthly brunch event with my girlfriends and I call it “Chica Brunch”. We get together one Sunday of the month, everyone brings a dish and then we sit around and play catch up with everything that is happening in our lives.

6 to 10 (depending who makes it that month) interesting, accomplished and attractive women, who are flying solo for the afternoon - We’ve left homes, children, husbands/significant others behind to share an lazy afternoon to celebrate another aspect of ourselves that I now value more deeply: our friendship.

Bruschetta with Fig spread, Gruyere topped with Prosciutto and Spinach

September 24, 2010 by Monica in Appletizers & Snacks, Bread, Entertaining, Fruit, Grilling, Quick Meal, Savory

I had a rough week this pass week.

I’m so, but SO glad that it’s finally over (or at least in 3 more hours).

Then it will be a pack action weekend in my kitchen. I’m testing recipes, coming up with yummy stuff that involved expensive ingredients and lots of lost of taste test.

Who said that recipe development is fun?

Oh, yeah – I think I did.

Agnolotti with Tomato Alfredo Sauce

December 30, 2009 by Monica in Family Cookbook, Main Courses, Pasta, Quick Meal

This is simple and easy.. why? Because the ingredients are all pre-made and when you are in a hurry, trust me buying at the supermarket makes sense.

Now I'm old school, make it from scratch, because well there is nothing better than homemade. But, I have to be realistic as well... I sometimes don't have the time to make from scratch. I do however have time to take the supermarket bought stuff and modify it to make it taste like I been in the kitchen slaving away all day long.

This recipe is going to be one of those times. You will need:

Ingredients
1 package of Buitoni Quattro Formaggi Agnolotti
1 container of Buitoni Alfredo Sauce
1 fresh tomato, diced up into small pieces
1 cup of fresh baby spinach leaves
1-2 tablespoons of heavy cream or milk (if needed)
2-3 tablespoon of butter
Salt and Pepper to taste (I use cracked pepper)
Parmesan Cheese to taste

In a deep pot, place water over the stove to boil for the fresh Agnolotti. When water starts to boil season with salt and pour the Agnolotti, cook until a bit al dente or follow the package instructions.

On a skillet over medium high heat, melt the butter, once its bubbling, throw the dice tomatoes, season with salt and pepper and stir, let them cook until they are soft, about 2 minutes or so. Then add the fresh spinach and stir once more. The spinach will quickly start to wilt, season with a bit of salt and pepper again.

Next step is to pour the Alfredo Sauce over it and mix together... if the consistency is too thick, add 1 or 2 tablespoon of the heavy cream or milk. Stir together and taste, if needed add a bit of salt and pepper. You can also add a bit of parmesan cheese at this point too. The end results will be a creamy, smooth sauce.

By this point, your Agnolotti should be done. Take from the pan and using a spoon start adding the pasta to the sauce. Slowly move them around and coat each of them.

Served on a bowl and sprinkle with Parmesan cheese and enjoy!