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Happy Valentine's Day weekend!
Adam and I are so incredibly blessed we get to spend the weekend together. Although we try to spend as much time as we can, Valentine's Day is an extra reminder that it is absolutely okay to spoil ourselves by taking time off work to spend quality time together and share a little romance.
We spent some time at the pool with this heat wave we've been having here in Phoenix, watched a movie, and cooked dinner together! I am sure I have mentioned this before, but Adam is Italian and loves to eat!
I decided that this weekend was the perfect opportunity to pull out all of the stops and cook Adam a romantic, three course Italian dinner with La Romanella ingredients including:
bruschetta, sausage stir fry, and chocolate mousse!
We love all kinds of bruschetta, but I'll let you in on a little secret: we prefer fire roasted red peppers on ours instead of tomatoes! What I'll do is go to Smart & Final and buy La Romanella Fire Roasted Whole Red Peppers, and then chop them up and toss them in a little bit of olive oil and black pepper.
Smart & Final has great ingredients! Not to mention, the larger packages the roasted red peppers come in are so large! Smart & Final carries warehouses-sized quantities without requiring a club fee--which is far less expensive and makes shopping easy. I was able to get all of the ingredients I needed all in one trip, too!
I hope you all give our bruschetta a try! It's super tasty and the "fire roasted" element is just perfection.
Roasted Red Pepper & Ricotta Bruschetta
- 1 small baguette (French bread)
- 2 cups of chopped, La Romanella Fire Roasted Whole Red Peppers
- 1/2 cup of La Romanella Skim Ricotta Cheese
- 1 teaspoon of olive oil
- 1 tablespoon of chopped chive
- 1 sprinkling of crushed black pepper
- Slice a small baguette into 1/2 inch thick slices.
- Chop 1 cup of La Romanella Fire Roasted Whole Red Peppers. Toss in olive oil and black pepper.
- Spread a thin layer of La Romanella Skim Ricotta Cheese onto each slice of baguette.
- Top each baguette slice with a handful of chopped peppers.
- Sprinkle chopped chive on top of each baguette.
When we go to Smart & Final for our Warehouse Store needs, I always look for La Romanella ingredients. I always know I can get quality protein ingredients like La Romanella's All-Natural Mild Italian Sausage. This sausage is unbelievably good, and great for even breakfast and lunch recipes, too!
Mild Italian Sausage Stir Fry
- 2 La Romanella Mild Italian Sausages
- 2 cups of egg noodles
- 1 cup of white chopped mushrooms
- 1/2 cup of cream of mushroom soup
- 1 garlic clove
- 2 tablespoons of chopped, La Romanella Fire Roasted Whole Red Peppers
- 1 cup of shredded (or spiraled) zucchini
- 1 teaspoon of ground black pepper
- Bring a large stovetop pan to a boil and prepare egg noodles.
- Grab large skillet or stovetop frying pan. Put on medium heat.
- Pour a small splash of olive oil (or water) into pan.
- Place La Romanella Mild Italian Sausages into center of pan. Let them sit on medium heat.
- Chop mushrooms and La Romanella Fire Roasted Whole Red Peppers.
- Check on La Romanella Mild Italian Sausages. Ensure they cook evenly.
- Shred (or spiral) zucchini. Crush garlic clove.
- Add in chopped mushrooms, garlic clove, and La Romanella Fire Roasted Whole Red Peppers to pan. Stir in evenly. Add in ground pepper.
- Gently slice La Romanella Mild Italian Sausages in the middle to check if they are done.
- When they are almost (or actually) done, add in zucchini and egg noodles.
- Pour cream of mushroom soup over everything in the skillet, and then use a spatula to toss the ingredients so it is evenly spread out.
- Turn heat down to low.
- Serve with extra zucchini for garnish (optional).
This Italian sausage entrée is bomb! So so good! It's hearty but not so hearty that you feel weighed down, and feels light enough to enjoy but also very filling. Adam and I loved it a lot, and I've promised to make it again for him already.
Skim Ricotta Cheese is a versatile ingredient when you are primarily only doing Italian cooking! Adam and I always like to have some in our fridge, so no matter what the recipe is we always have it when we need it.
Be honest with me here: did you ever think to use ricotta for a dessert? I had no idea you could do something like this until I met Adam years ago, and talked to the women who baked in his family!
Ricotta Chocolate Mousse
- 2 cups of La Romanella Skim Ricotta Cheese
- 4 ounces of semisweet chocolate
- 2 tablespoons of confectioner's sugar
- 1/2 cup of dark chocolate chips (optional)
- 1 candy chocolate mold (optional)
- Blend the La Romanella Skim Ricotta Cheese and confectioner's sugar in a food processor (or mixer) on low.
- Melt the semisweet chocolate in a microwave.
- Pour in the chocolate and blend on medium until smooth and blended evenly.
- Decorate with dark chocolate chops and candy mold (optional).
Yesterday was such a lovely day! It was filled with loads of love and yummy food!
Oh and something fun to share with all of you as well: there is a Smart & Final contest coming up where you can enter to win a trip to Hawaii! Buy any La Romanella item at Smart & Final to enter, and the contest will run from 2/18 until 3/3. Seriously, how amazing would Hawaii be?! Adam and I have always wanted to go, and we think it would be so cool if one of our readers won the contest!
Also, this is the plate that I painted for Adam! It was his Valentine's Day gift--yay handmade gifts!
How did you celebrate Valentine's Day this year?