Cauliflower seems to be all the rage and is incredibly versatile.  Most recently I have seen it used as a substitute for pizza crust, fried rice and mashed potatoes!

Kudos to all those health conscious people out there, however, we are not so healthy so will add pasta and cheese to this yummy dish!

This recipe came from one of my inspirations for food, home and marriage..... The fabulous Ina Garten!  I just love how she loves her Jeffrey.

Enjoy your life and all those wonderful people in it.

Spent the morning shopping and the afternoon indulging in The new series The Crown served along with a large plate of Creamy Carbonara.

History of Spaghetti Carbonara

A typical Roman dish, the name is said to come from a dish made in the Apennine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese.

Do you know your PIG anatomy? This evening we are turning our little piggie pork chops into a delicious pressure cooker, steamed dish.  

Where is the chop from ?  A pork chop is a cut taken perpendicularly to the spine of the animal and usually contains a rib or part of a vertebra, served as an individual portion.

All you need is a pressure cooker, brown your meat, cook your veg then combine everything in the pot and let it go for 45 mins.

Stuffing
1 tablespoon olive oil
2 cups butternut squash, diced
1 teaspoon salt
3 garlic cloves, minced
1 pound ground turkey sausage
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 cups spinach
1 teaspoon salt
15 ounces ricotta cheese
1 egg
¼ cup parmesan cheese
Salt, to taste
Pepper, to taste

1. Heat olive oil in a large pan.
2. Add the butternut squash and salt, and sauté for a few minutes. Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
3. Add in spinach and salt until the spinach is wilted.
4. In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
5. Add the cooked squash mixture into the bowl. Mix until evenly blended.
6. Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
7. Heat butter in a medium pan. Once melted, add in flour.
8. Cook the flour until it turns light brown.
9. Add milk to the pan and stir continuously until the sauce thickens. 
10. Add a pinch of salt and pepper.
11. In a casserole dish, sheet the sauce on the bottom.
12. Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
13. Bake at 400°F/ 200°C covered for 30 minutes.
14. Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
15. Garnish with parsley and enjoy!