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Seafood Pasta with Cognac Tomato Cream Sauce

INGREDIENTS: Salt 1 ½ pound penne or bow tie pasta 3 tablespoons extra-virgin olive oil ½ pound sliced baby bella mushrooms (any kind of mushroom you like or none at all) 2 large shallots, chopped 3 to 4 cloves of garlic, finely chopped A pinch of crushed red pepper flakes ½ cup of cognac or sherry or vodka ½ cup of seafood stock, clam juice or chicken stock (whatever you have on hand) 1 (15 ounce) can of crushed tomatoes 1 pound cooked lump crab meat (or lobster meat) 1 teaspoon lemon zest ¼ cup cream ½ cup mascarpone cheese 2 tablespoons chopped rosemary 2 tablespoons chopped thyme DIRECTIONS: Heat large pot of salted water for pasta. Add to pot when water is at a rolling boil. Heat large skillet over medium heat with olive oil. Add mushrooms, shallots, garlic, red pepper flakes, thyme, and rosemary and sauté until start to brown. Deglaze the pan with cognac (sherry or vodka), stir in tomatoes and bring to a bubble. Add seafood, lemon zest, salt and pepper. Stir in mascarpone chees

Roasted Butternut Squash Soup

Fall is upon us and for many of you you're already feeling the weather change to cool and crisp. The leaves are starting to concentrate their sugars, turn colors and eventually dry out. Well, I just found out another cool reason to eat butternut squash that helps your skin stay smooth and not dry out . . . keeping us younger and younger looking! Butternut squash is a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. I’d like to focus on the Vitamin A attributes of this particular squash because it’s pretty darn cool what it does: Vitamin A was the first vitamin to be discovered in the early 1900s. Vitamin A is part of a large family called retinoids. This is because Vitamin A is primarily needed by the retina (the part of the eye that lets you see light). But vitamin A does more than just “feed” your retinas. • Acts as an antioxidant to boost immunity • Protects you from

Thanksgiving Leftover Soup

My favorite part of Thanksgiving (or any holiday) is enjoying all of the leftovers. Reincarnating them into another meal is such a fun challenge for me. Soup is a good ole standby though, and I can't resist. It simmers away on the stove and fills the house with the smell of love. You can leave it on the stove all day for whoever pops over. Another thing I love about it is you can throw so many things into it, pumping it full of nutrition, vitamins and remedies - disguised as a delicious soup. This is a "method" for how I make mine. I say method because you can take this recipe, modify it, tweak it and make it your own for whatever leftovers you have. Here ya go: Ingredients 1 sweet yellow onion – chopped Celery – 6 ribs chopped Carrot – 4 med/large carrots chopped Fennel – ½ bulb chopped 1 Tbsp. – fresh chopped rosemary 1 Tbsp. – fresh chopped thyme 1 Tbsp. – fresh chopped dill 4 cups of leftover turkey stock (or 2 – 32 oz boxes of turkey or chicken st

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