Thursday, July 25, 2013

Blog Tour: "Mormon Mama Italian Cookbook" #sponsored

Disclaimer: Cedar Cove provided me with a copy of the cookbook; however, the opinion expressed here is my own.

I love Italian food! Growing up in the middle of Alabama my cooking style was influenced by a lot of Italian dishes. When I got the chance to review Mormon Mama Italian Cookbook by Shannon M. Smurthwaite, I was thrilled!

Mormon Mama Italian Cookbook
by Shannon M. Smurthwaite
Published by Cedar Fort

Italian cooking has never been easier, nor more delicious! From her mother’s meatballs to easy but authentic pasta dishes, focaccia bread, and simple truffles, Shannon’s recipes will excite even the pickiest eaters. Bring your whole family together for a little taste of Italy with this delightful and entertaining cookbook!

This is Shannon's first book and all I can say is wow! Her recipes are simple and influenced by her Italian grandmother and her Mormon mother. I love all the mouth watering yummy in your tummy Italian flavors throughout the cookbook. This cookbook is filled with much more than recipes, it's filled with love...

This sassy Southern granny gives Mormon Mama Italian Cookbook 5 stars.

A few of my favorite yummy in your tummy Italian goodness is the stuffed mushrooms, Nana's fried meatballs, and "Kitchen" Cacciatore. Another yummy favorite is the Parmesan Artichoke Pasta

Parmesan Artichoke Pasta
Serves: 4-6
2 1/2 cups milk
2 tablespoons butter
1/4 cup all-purpose flower
1/2 teaspoon garlic powder
1/2 cup Parmesan cheese
1 6.5-ounce jar artichoke hearts, drained and coarsely chopped
4-6 leaves fresh basil, chopped
salt and pepper to taste
cooked pasta
In a large frying pan, warm the milk on low-medium heat. Melt butter in a small saucepan. Add flour to the butter, making a roux. Stir for about one minute, but do not let the roux brown or overcook.
Remove roux from heat and combine with milk in frying pan. Stir continuously for about 1 minute to get rid of any lumps. Bring to a boil, stirring often.
When sauce is thick, turn heat down to low. Add garlic powder, Parmesan cheese, artichoke hearts, and fresh basil. Simmer for 3–4 minutes. Sprinkle with salt and pepper to taste.
Add sauce to cooked pasta.
— "Mormon Mama Italian Cookbook," by Shannon M. Smurthwaite

Meet the Author:
Shannon McClary Smurthwaite grew up in Los Angeles, California. The oldest of three daughters, Shannon loved spending time at her Italian grandmother’s side. She attended Cal State Northridge and BYU, studying art and design. She is married to Donald Smurthwaite, and they are the parents of four wonderful children. Shannon’s family happily serves as her official food taste testers and share their mother’s love for cooking and creating in the kitchen. She resides in Meridian, Idaho, and serves as her stake’s Young Women President.
Be sure to stop by and visit Shannon's website My Italian Mama.
Join Shannon August 20- 23 for BYU Education Week. Provo, Utah. Annual Author’s Book signing event.


Paula Jones said...

oh, you'r pasta looks really good, Debra Ann! I love pasta!

Thanks for joining us at GYB hop! Following you on G+.

Liz Berg said...

Oh, I love artichoke hearts! What a simple, delicious pasta! I'm going to have to check out this cookbook :)

William Kendall said...

Congratulations to Shannon!

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