Recent Episodes

Bucatini Carbonara Recipe

December 17, 2016


  • Strip of pork belly
  • Olive oil
  • ½ cup onion, small dice
  • 8 oz. Bucatini pasta (or Spaghetti)
  • 1 cup College Inn ® Low-Sodium Chicken Broth
  • 4 eggs
  • Coarse black pepper, to taste
  • 1 cup Pecorino cheese (or Parmesan)
  • Fresh chopped parsley, to taste


  1. Add oil to a saute pan, on medium heat
  2. Dice pork belly and add to saute pan (Render the fat as in cook the pork belly until all the grease has been released from the fat)
  3. Add in the onion and saute, just until onions are translucent
  4. Fill a six-quart stock pot ½ to 3/4 of the way with water
  5. Add College Inn ® Low-Sodium Chicken Broth to the pot
  6. Once boiling, add the Bucatini and cook until al dente, about eight minutes
  7. In a mixing bowl, add the eggs, Pecorino cheese and black pepper
  8. Add the Bucatini to the egg mixture and toss together
  9. Then add the Bucatini to the pan with the pork belly and onions and toss to combine
  10. Season with more black pepper, garnish with parsley and serve!

Short Rib Ragu Recipe

November 19, 2016

Refreshing and Reinventing take home food. We started with left-over Short Rib and made Ragu.


  • ¾ cup Leftover Short Rib
  • ½ cup Onions, small dice
  • 3 cups Marinara/Spaghetti Sauce
  • 2 cups College Inn® Beef Broth
  • ¼ cup Olive Oil
  • ¾ lb spaghetti
  • Salt & Pepper (to taste)
  • Basil (to taste)

Method of Preparation:

  1. Heat olive oil in a medium sauce pot on medium heat
  2. Add the onions and saute until tender
  3. Cut the meat into strips, remove any fat and add it to the pot
  4. Add the marinara sauce and 2 cups College Inn® beef broth
  5. Season with salt and pepper
  6. Bring to a boil and reduce to a simmer
  7. While that cooks, boil your pasta water
  8. Cook pasta until al dente (about 8 minutes) then strain
  9. Plate your pasta and top with sauce

Crab Stuffed Mushroom Recipe

November 12, 2016

Refreshing and Reinventing take home food. We started with left-over Crab Cake and made Stuffed Mushrooms.


  • 2 TBSP. butter
  • 1/2 cup white onion, small diced
  • 1/2 cup red bell pepper, small diced
  • 3 mushroom stems, cleaned, trimmed and small diced
  • 3/4 cup crab cake
  • ½ cup College Inn® Garden Vegetable Broth (or as needed)
  • 1/4 cup bread crumbs
  • Fresh thyme, to taste
  • Pinch of salt
  • Pinch of white pepper
  • 6 medium size button mushrooms, cleaned and tops removed

Method of Preparation:

  1. Preheat oven to 350 degrees F
  2. Add butter to a saute pan on medium heat
  3. Add the bell pepper, onion, and mushroom stems and saute until tender, about 10 minutes
  4. Crumble the crab cake into small pieces directly into the saute pan, stir to combine
  5. Add College Inn® Garden Vegetable Broth and breadcrumbs to the saute pan, along with thyme, salt and white pepper; mix to combine
  6. Stuff crab mixture into the mushrooms, and place mushrooms on a baking sheet
  7. Bake 10-15 minutes and enjoy!

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