stuffed shells + shade at fifty shades

fun fact: despite the amount of italian food i make, there is not a drop of italian blood in me. i suppose the nearest i come geographically is czech and even then...yeah, not so much italian. it does explain my love of a good meat/potato combination but not even slightly the love of italian food. i suppose it's that i just love the ingredients so much. i love that you can take tomatoes, cheese, and pasta and have infinite possibilities. i also really love reeking of garlic. tonight, we're making stuffed shells. it's somehow become a signature of mine - i recently had to text the entire recipe to my sister - and it is one of the few vegetarian dishes in my repertoire. vegans are shit out of luck though - the theme here is cheese and lots of it. 

Half box jumbo shells
1 portion of red sauce (here or use a jar of your favorite brand)
1 fifteen ounce container of ricotta cheese.
2 tbsp italian seasoning + more to taste
3 cups mozzarella cheese (the more finely grated the better and mine's an Italian blend)

first up, whip the ever loving hell out of the ricotta. i'd make a fifty shades of grey book but i read the first one and was offended as an aficionado of well written smut. like come on. whatever happened to jackie collins? go read jackie collins. she's a cool lady. you'll get proper plots, good smut, and a book that didn't originate as twilight fanfiction. 

oh yeah, this is a cooking blog. SO ANYWAY, once you have whipped your ricotta into a fluffy, and flustered state, work in the mozzarella and seasonings and taste it. this filling can go super bland super quick, despite the salt of the seasoning (i blame you ricotta, you delicious devil). have salt standing by and add to taste. cover it with saran wrap and pop in the fridge to let it settle.

(note: that paragraph was more erotic than fifty shades of grey.)

fun tip about the shells: DO NOT COOK THEM ALL THE WAY.  five to seven minutes in violently boiling water should about do it. remove and let cool until you can handle them with your bare fingers without destroying your fingertips (again, not that i speak from personal experience or anything.) 

when the shells are cooled, gather your spoon, your shells, and your bowl of cheese and get to filling. about a tablespoon per shell should do it but i'll be honest - it's usually more. who likes a skinny stuffed shell? no one, that's who.

now. assembly. stay with me. pour about half of your sauce on the bottom of your baking dish to give the shells something to rest on. at the shells, slit up. spoon sauce in between shells - it'll keep the edges from drying out also more sauce is always welcome. sprinkle with more shredded cheese and cover with aluminum foil. 

bake at 350 for half an hour covered and 15 minutes uncovered. let them stand for a good five to ten minutes before digging in - the fillings is going to be hot enough to peel off the roof of your mouth.

now this is good eating. it's decadent - like come on, look at that shell up top. it's positively oozing. it's simple but impressive and i am all about simple but impressive food. it's one of those meals you keep going back for more even though you're full because it's just so damn good. and how could it not be? cheese, red sauce, and pasta. the winning team.

meet sam. he was our super special guest.
yes that shirt has cats and tacos on it.

cheddar biscuits

you know what i love?

cheese.

my dad is from wisconsin. cheese mania flows through my veins. i don't think i've ever been to a family gathering where cheese wasn't present. we like cheese. cheese is a friend. if i have less than two varieties of cheese in my fridge, i tend to get panicky and anxious. there's sharp cheddar, cheddar, apple smoked cheddar, goat cheese, and mozzarella in there right now and it's still not nearly enough.

you know what else i love?

biscuits. really, any carb. but there's something about a good biscuit that just makes me all tingly.

these biscuits bring two of my favorite things together and add garlic butter to sweeten the deal. they're an at-home version of those hideously addictive biscuits at red lobster but with some fussing to make them special. they're dangerously easy to make and a definite must for anyone who also appreciates a good carb and cheese combination.

2 cups AP flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup milk
1/3 cup vegetable oil
3/4 cup finely shredded sharp or extra sharp cheddar cheese
1 tsp lawry's seasoned salt

3/4 tablespoon garlic powder
half stick butter
dash paprika
dash dried parsley

makes twelve biscuits. adapted from the joy of cooking.

super professional sifting technique.

sift together dry ingredients. add milk, vegetable oil, and cheese. mix thoroughly until a shaggy dough forms. don't get precious about it - it's going to be ugly. let it be ugly.

it's fugly but it's got it where it counts.

drop by spoonfuls onto an ungreased baking sheet and bake at 425 degrees for twelve to fifteen minutes or until golden brown.

while the biscuits are baking, get going on the herb butter. first, the butter.

hey baby.

that is the best shade of yellow. shh. no. don't argue.

in goes the garlic powder.

aaaaaaaand the paprika.

mix in the parsley and bam. butter fit for drizzling.

oh hello.

check out those nooks and crannies. more nooks and crannies = more butter.

while biscuits are still hot, drizzle or brush on the herb butter. they're best warm but do not attempt to shove an entire biscuit in your mouth when they're fresh from the oven. it never ends well.

not that i know from experience or anything.