Ooey-gooey bubbly cheesy baked tortellini.

Okay. It's another Giada recipe. Yes, you may have guessed that she is one of my most favorite Food Network chefs. I probably print out her recipes more often than any other chef's (second is Paula Deen).

What can I say? Her recipes are simple, delicious, hearty and often very easily adjustable (don't like arugula? Substitute spinach!). Also, they're man-pleasin' dishes. And sister pleasin'. Cousin-pleasin', too.... But not Mom-pleasin', though. She hates cheese.

Anyway, my favorites are the hot and bubbly, ooey-gooey fatty baked pasta dishes. Last weekend was my second time making Giada's cheesy baked tortellini. This time, though, I added creamy goat cheese to the sauce mixture, and served it with Parmesan crisps to boot. I sliced up some ciabatta (focaccia would work, too), slathered it with garlic butter and generously sprinkled grated Parmesan on top. Bake the slices in a toaster oven/broiler, or with the pasta 10 minutes before it's ready.

Giada and I recommend using a simple store-bought tortellini (cheese is best) paired with your favorite marinara -- this time I used a combo of roasted garlic sauce and spinach and cheese sauce.


Now I know this looks like an indistinguishable mess of gooey Italian food, but you must understand that by this time, my hunger had taken over the patience required to get a good shot. So, unless you like the look of indistinguishable piles of gooey Italian food, you'll just have to trust me. YUM.

Broccoli (oOOooh) and cheese (aaaHHhh) soup (wooooo! ow!).

Most of you probably know that although I adore the Food Network, I'm not the biggest fan of Emeril Lagasse. In fact, I find him overrated and incredibly annoying as a culinary entertainer. I cannot stand Emeril Live. Only a few minutes into the show, I am compelled to change the channel after hearing 50 "oh yah, babe"s and a billion other tiresome catchphrases. And I want to punch his audience in the collective face -- always applauding and ooh-ing and ahh-ing after Emeril slices up some zucchini, adds a pinch of cayenne pepper, or throws in some garlic. Oh yah, babe. Garlic is SOOO exotic. You add that garlic, Emeril.

(I mean, don't get me wrong -- I love garlic as much as the next gal, but come on! He uses it every show! Don't act surprised, people.)

But regardless of the obnoxious BAMs and punch-worthy audience, I have to admit one thing: Emeril's recipes are often pretty damn good. If I just pay attention to the actual dishes, I find myself wanting to cook them. And then I grimace and clench my fist.

I was recently recommended Emeril's broccoli and cheese soup. Although when I make this, I'll probably take the onions down a notch.