Showing posts with label Pasta and Pesto. Show all posts
Showing posts with label Pasta and Pesto. Show all posts

Wednesday, August 30, 2023

Cappellini Pomodoro from my kitchen to yours,


Hi Everyone:  I'll be re-posting some of my very first blog post recipes this week.  Enjoy!

Updated photos 8/30/2023












Good Morning:). It's Wednesday and the skies are beautiful.  At the moment I see the sun perking through the trees . 



We will be seeing some family we haven't seen in years Sunday. 

  Hope your week is fantastic! I've been thinking of making some Cappellini  Pomodoro for sometime and I bought the cherry tomatoes yesterday so at the moment that's going to be dinner.

This is an easy recipe you may want to jot down. In a medium skillet on low heat place approx. 1/2 cup olive oil, approx. 3 cloves garlic sliced thin.


Saute slowly so as not to add burn for a few minutes or until you smell the aroma of garlic.  Add the halved tomatoes and sauté until they have softened.

In a separate pot boil approximately 3/4 lb. Cappellini pasta in salted water. Cook until tender. Drain reserving a slight amount of water. Set aside.



Finally Add cooked pasta to garlic tomato mixture some salt and pepper and grated cheese.  Toss and sprinkle with more pecorino romano cheese. 

Note:  add some pasta water if needed to thin.

 Yum!

A  note.  I couldn’t have said it better.  Thanx google!


***WHY THIS RECIPE WORKS

  • Letting the tomato mixture sit briefly after seasoning allows salt to draw out moisture from the tomatoes to help build the sauce and allows the aromas of the garlic and basil to infuse the olive oil.
  • Ripe summer tomatoes are the name of the game here: This pasta will only be as good as the tomatoes you use.


11/1/13
9/9/2018

Monday, August 28, 2023

Mama's Chicken Parmesean!









Today chicken Parmigian. 8/28/2023

Same recipe just new photos.  Will top with some mozzarella.

I will serve tonight with scalloped potatoes and not sure of our side.  Probably a small salad.  Ummm



Golden chicken encrusted with light bread crumbs gently fried in olive oil.  That's how I remember it. Olive oil was a staple in Mom's (under the counter cupboard) as I was known to call it. Huge and I mean huge Tin of olive oil was the only oil she would use for everything.  From salad to chicken or pasta sauce she would begin with her favorite ingredient which she said was the golden gift to all Italians, Pure Olive oil!   



Mom would dip her chicken breasts in beaten egg (which had been lightly salt and peppered) and then either use her fresh breadcrumbs or yes store bought to coat the chicken thoroughly.  Then place the chicken into hot olive oil.  Quick fry until golden brown on each side and then she'd turn down the stove to low, cover, and cook until tender.  She didn't use the oven at all.  She did her pork chops the same way and they were always tender.

When I make my chicken cutlets I also do it Mom's way(gently frying them in olive oil) , placing them in a baking dish adding some of my warm red sauce; either marinara or plain, topping with some shredded mozzarella and serving.  You can bake if desired (350)until cheese melts or is bubbly.  Approx. 10 minutes.

Note:  Most times my sauce is hot so the cheese starts to melt (I use shredded mozzarella) without having to bake. I have found that if you bake in the oven sometimes cheese melts too much.  Just sayin!

Happy Cooking from my kitchen to yours,


M.J.


Ingredients:

2 to 4  chicken breast cutlets (1 1/4 to 1 1/2 pounds total) 
Salt and pepper  to taste (1/2 to 3/4 tsp. salt and 1/4 tsp. pepper)
1 to  2 eggs beaten
1 cup breadcrumbs ) (Panko works great)
* 1/2  cup freshly grated Pecorino Romano cheese 
1/4 cup olive oil 
2 Tbsp parsley 
* 4 to 8 ounces mozzarella cheese, shredded(light cheese or lots of cheese) you decide
Cooked pasta




Beat egg with salt and pepper.  Dip chicken breasts into breadcrumb/parsley mix).  Heat oil to medium heat.  Place breaded chicken into oil.  Fry until golden brown and crispy, turn over and do the same on the other side.  Lower heat, cover chicken(if necessary add 1 to 1 T. water).  Cook on low heat approx. 10 minutes more.  Transfer chicken to plate top with hot pasta sauce, sprinkle with both cheeses. Add your favorite cooked pasta on the side and top that as well with pasta sauce top with cheese and serve immediately.  Note:   If your prefer transfer chicken to baking dish.  Place in 350 degree oven after topping with red sauce  Red Sauce

and both *cheeses.  

 Note:  If desired you can use your favorite jarred sauce.

2/10/2013 original 

Monday, January 18, 2021

Campanelle, ricotta casserole

1 lb. Campanelle  or ziti pasta 
1 lb. Whole milk Ricotta 
5 or more cheese blend 
2 quarts meat sauce

Instead of using traditional penne pasta for this casserole I decided to change it up and add some interest to today’s  casserole. This type pasta reminds me of a seashell with deep indenting to allow the sauce to seep in.  We found it to be a nice twist to a basic penne pasta.

While pasta is cooking heat your meat sauce.

I cooked this pasta according to directions and drained well.

In the pot the pasta was cooked add half of sauce and the ricotta mixing to combine.  Add drained pasta.

In a large casserole dish spoon a few tablespoons of the sauce. Add mixed pasta and top with remainder of sauce and cheese.

Bake 350 degrees uncovered 20 to 30 minutes until cheese melts.

Don’t over bake or it will dry the top cover of your pasta.

I baked mine 20 minutes.

Enjoy!



I




















Monday, August 17, 2020

QUICK MEALS OR SIDES, IT'S UP TO YOU!






Make it an easy day while making it healthy with lots of veggies and you can add some all wheat cooked pasta or brown rice to these dishes as well.

I love to quick stir fry or just put a few ingredients together and make some tasty meals or lunches.
    I had lots of veggies in my l refrigerator and thought today was a good day to make a skillet meal and one of our favorites cabbage and noodles with onions in olive oil .  I decided to add some cooked all wheat shell pasta to the cabbage to give it more substance.

In the second easy meal  after I had sautéed the the veggies in oil  as well until the were crisp but tender I added a package of 90 second Spanish rice to the carrots,  celery,  peppers, scallions, baby spinach and sliced zucchini  for the skillet meal. 

Right before you serve add the zucchini and toss for a crispy touch. Enjoy!

  Note:  in these easy meals adding some Rotisserie chicken might be a good choice.

 

 

Enjoy! 

2013 Feb. original

Saturday, August 15, 2020

Making Sweet Potato Gnocchi Video

6 small to medium sweet potatoes
3 1/2 to 4 cups all purpose flour
2 eggs
Pinch salt
Pinch nutmeg(optional)

I’m a large pot place potatoes making sure to completely cover with water.

Bring to a boil and continue boiling until potatoes are fork tender.

Remove and drain potatoes.  Allow to cool completely.

Once cooled skin should remove e easily,

Cut potatoes in half and put potatoes through potato ricer.




Once riced add pinch or two of salt and optional nutmeg.  If you like nutmeg it does add nice flavor but be careful of amount.  It can overpower your taste of potato.

Video will show the steps.  



Freeze Gnocchi on floured cookie sheets.  Once frozen bag in freezer bags until ready to use.

When ready to use in a large pot place water, add some salt.  When water reaches a full boil add gnocchi slowly stirring so as to not stick.  Allow gnocchi to rise to top on a slow boil.  Cook several minutes (5 to 10). Drain and serve with sauce if choice.

I use a brown butter sauce or even a sage butter sauce.




Thursday, October 31, 2019

New recipe shrimp scampi

Good Day!

I got my zip back lol. Easy and delicious shrimp scampi. A little different than I usually make because I added some white wine. About 1/3 cup.

I think this dish is as easy as you can get. Sauté cooked shrimp in a few tablespoons olive oil a few minutes. Remove from pan and set aside. Add red pepper , a little lemon juice , white wine and garlic to pan and sauté a few minutes on low.  Whisk in butter. Cook pasta a dente.  Place 1 ladle pasta water in pan that has the garlic simmering. Add cooked shrimp.  Toss and simmer. Drain pasta and add to shrimp sauce.  Sprinkle with  1/2 fresh lemon (juice) and fresh parsley . Toss thoroughly and serve immediately.  I'll write a more detailed recipe below .  Enjoy!


1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper
1 lemon, juiced, plus 1/2 lemon, zested
1/3 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves



Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Drain reserving 1 cup of pasta water.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper to the skillet, then saute until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. 

Add pasta to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.



8/16/16















Note:  I made a smaller portion using 1/2 lb. Angel hair pasta and 3/4 lb. cooked shrimp but used the same amount of liquid ingredients.

Happy Cooking,







Saturday, October 5, 2019

Brown Butter Cavatelli with toasted garlic and asparagus!


I’ve been checking my recipes that I made before so I’m sharing the best ones again...so good and tasty.



Here's another weeknight dinner courtesy of Woman's Day!  Love that magazine!! Great Summer recipe!

Happy Cooking from my kitchen to yours,


5/17/13

1 lb. cavatelli (frozen section of grocery store)
1 lemon
3 T unsalted butter
8 oz. thin asparagus, thinly sliced on a diagonal
2 cloves minced garlic
Kosher salt and pepper
2 T fresh tarragon, chopped (I didn't add it)
Grated Pecorino Romano cheese

Cook cavatelli according to directions. Drain
Using a vegetable peeler remove 2 strips of lemon and thinly slice
Melt butter in a large skillet over medium heat.  Add the asparagus and garlic, season with a bit of salt and pepper, cook tossing occasionally, until beginning to soften, 2 or 3 minutes.  Increase heat to medium high, add lemon zest and cooking, tossing until butter turns golden brown, about 2 minutes.




Toss asparagus mixture with the cavatelli and tarragon.  Serve with grated cheese.

Note:  Pecorino Romano cheese has the best flavor.  Don't skimp on quality cheese. It makes the dish..

Happy cooking from my kitchen to yours,

M. j.


Friday, July 12, 2019

Penne Fra Diavolo

For those who love a touch of spice and seafood this is one delicious dish.  I only used shrimp because it's our favorite shellfish.  Feel free to add seafood of your choice.  Enjoy!
9/21/14




Fra Diavolo Sauce with penne





  • 4 tablespoons olive oil, divided


  • 4 to 6 cloves garlic, crushed
  • 3 cups crushed tomatoes
  • ½ cup heavy cream (I use half cream and half milk)
  • 1 1/2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • ½ to 1 cup fresh spinach

  • 1 (16 ounce) package penne or linguine cooked according to directions
  • 8 ounces medium shrimp, peeled and deveined(I used already cooked and store bought)

*1 tablespoon chopped fresh parsley optional

  • shaved Pecorino Romano Cheese



In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. After sauce has cooked thirty minutes or slightly more remove from stove and add cream slowly stirring constantly.




  1. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.


In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.( I use cooked shrimp) and fresh spinach. Add shrimp to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble slightly. Serve sauce over pasta. Sprinkle with cheese

     



Sunday, February 24, 2019

Orecchiette, sausage and spinach a one pot meal


An easy recipe that can be from stove to table in about an hour. Using sweet or hot Italian sausage is the perfect meat for this meal.

A Great combination by using dense Orecchiette pasta which allows the sauce to well into the center of the pasta in every bite. A delicious evening meal.  



8 oz. Orecchiette pasta cooked according to directions
1 lb. sweet loose Italian sausage
1 onion grated coarsely
1/2 lb. baby spinach
1 -15 oz. can petite diced tomatoes juice too.
1/2 to 3/4 cup beef broth
Parmesan cheese

In a large saucepan brown sausage and onion breaking up sausage while cooking.  Add tomatoes and continue to simmer slowly, add beef broth and spinach.

While the above is simmering cook orecchiette according to directions and drain thoroughly.  Add  pasta to tomato sausage sauce. You may have to add more beef broth to keep pasta moist.


Garnish with cheese before serving



Break up sausage while browning into smaller pieces.










Monday, November 26, 2018

Bucatini pasta, arugula and chicken quick meal


An Easy meal which is my short cut recipe.


Although my freezer has lots of meatballs and meat sauce  I found a great substitute for a marinara sauce that IMO takes like my fresh sauce.

 The brand is Victoria and I found it at Costco and most recently I have been seeing it at many other stores in our area.  You can use any jar brand you like but IMO Victoria brand marinara is really as close as I can get to homemade and I'm extremely fussy.

  I've been cooking for 50 years and make sauce all the time but after reading a little more about the brand I decided to go off my high horse lol so to speak and try it.  It's good.  Recently I found their vodka sauce in a 16 oz. jar and decided why not?  Happy to say it's super good and I used it in this recipe.





Note:  I like thick meaty pasta so Bucatini was in my pantry and I used it.  If you don't have Bucatini a nice more dense pasta would be good too!  Such as fettuccine or linguine but use what you think your family would enjoy.  The ingredients and instructions are below. Enjoy!!

1 lb. Bucatini pasta or pasta of choice
1 to 2 cups arugula washed and drained well
1 lb. Boneless thin chicken breast
Salt, pepper, paprika
2 cloves minced garlic
1/4 cup water 
1-16 oz.oz. jar Victoria vodka sauce
Olive oil
Pecorino Romano cheese 

First:  Sauté chicken in a large deep skillet with olive oil, salt, pepper paprika and garlic.


After chicken is slightly browned on both sides add 1/4 cup water, scrape so you get all the pieces that may have stuck a little to bottom of pan and simmer slowly covered for ten minutes.  Add vodka sauce directly to pan(do not drain), cover and simmer slowly for a several minutes or until sauce is bubbling slightly. Keep on low heat until pasta is cooked.



While chicken and sauce are simmering bring a large pot of water to a boil.  Cook pasta for approximately 8 to 10 minutes depending on your pasta directions.  A’dente is preferred choice.  Add arugula and cook for another 2 or 3 minutes.





Drain pasta and arugula.  Place cooked pasta and arugula back in large pot (the same pot you cooked the pasta in)add sauce and top with chicken.  From stove to plate approximately 45 minutes.

Happy Cooking! Yummy!!

You can definitely used homemade vodka sauce for this recipe.  I do have my recipe under Labels but this is a great option for us busy on the go people. xo