Spinach and Artichoke Dip Pasta

I can't believe that Thanksgiving is just around the corner. Unfortunately my husband and father are working and my sister and her kids will be visiting my grandparents in Florida. So I will be cooking a small meal for 6 the Sunday before Thanksgiving. Did I mention I am working six days straight? I'm disappointed because I don't get to make everything I usually do and want to share...I guess I will save some for Christmas.
My sister shared this recipe with me she made it and it tasted exactly like spinach and artichoke dip! Another yummy recipe creation from Rachel Ray. The best part... as I have mentioned before my husband is a picky eater (he doesn't even like spinach and artichoke dip) but he loves this recipe. Psst...I didn't tell him about the artichokes!
Ingredients:
Salt
1 pound regular or whole wheat penne (I used whole wheat)
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel (I used canned)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PREPARATIONPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Banana Bread with Pecans

Did everyone have a great Halloween? Is everyone getting ready to plan for Thanksgiving? I know I can't believe it its just right around the corner. Anyways, I was craving banana bread and I came across Tyler Florence recipe and its by far one of the best I have ever made. I added 1/4 cup of cocoa to the recipe and it was delicious. Hope you enjoy and have a great day!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.