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‘Pasta Dishes’ Category

  1. Butternut Squash Ravioli Recipe

    August 1, 2011 by Jarrett


    For Suzie Q out in California, if you want it done right, you have to do it yourself!

     

    BUTTERNUT SQUASH RAVIOLI

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 1 Hour 20 Minutes

     

    INGREDIENTS:

    •1 large butternut squash – halved lengthwise, peeled and seeded
    •2 teaspoons butter
    •salt and ground black pepper to taste
    •1/2 teaspoon allspice
    •1/2 teaspoon ground nutmeg
    •2 teaspoons ground cinnamon
    •1/2 cup Parmesan cheese
    •50 won-ton wrappers
    •1 teaspoon egg white, lightly beaten

    •Sauce
    •1/4 cup unsalted butter
    •1/4 cup chopped fresh sage leaves
    •salt and freshly ground black pepper to taste

    PROCEDURE:

    •Preheat oven to 350 degrees F
    •Place the squash cut side up on a baking sheet.
    •Place 1 tablespoon butter in the hollow of each half.
    •Sprinkle with salt and pepper to taste.
    •Cover the squash with a sheet of aluminum foil tucking in the edges.
    •Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
    •Scoop the cooked squash into a bowl, and mash until smooth.
    •Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended.
    •Season to taste with salt and pepper.
    •Fill a deep pot with lightly salted water and bring to a boil.

    To Make Ravioli:

    • Place a won-ton wrapper on a clean, flat surface.
    • Brush edges with the egg white.
    • Place about 1 tablespoon of the squash mixture in the middle of the won-ton.
    • Cover with a second won-ton wrapper.
    • Repeat with remaining won-ton wrappers and squash mixture until all have been used.
    • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.

    To Make the Sauce:

    • Melt the butter in a skillet over medium heat.
    • Stir in the sage.
    • Continue to cook and stir until the sage is crispy but not browned.
    • Add salt and pepper to taste.

    To Serve:

    • Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

    This is an easy recipe that will amaze you. The secret is using won-ton wrappers instead of pasta.

    Enjoy,
    Chef Phil

     This is the usual sauce served with this dish and sounds like the one you described, hey, if you are going to do it yourself you may as well go “all the way”.


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  2. BAKED CHICKEN SALTIMBOCCA RECIPE

    June 30, 2011 by Daniel


    A very tasty Italian classic.

     

    BAKED CHICKEN SALTIMBOCCA RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
    •1 egg, slightly beaten
    •3/4 cup Italian seasoned dry bread crumbs
    •2 ounces thinly sliced prosciutto or deli boiled ham
    •1 quart marinara sauce (boughten or homemade)
    •4 ounces fresh mozzarella cheese, thinly sliced
    •8 ounces spaghetti, cooked and drained

    PROCEDURE:

    •Preheat oven to 400°.
    •Dip chicken in egg, then bread crumbs, coating well.
    •Arrange chicken in 13 x 9-inch baking dish.
    •Bake 20 minutes.
    •Top chicken with prosciutto, then 1-1/2 cups pasta sauce and mozzarella cheese
    •Bake an additional 10 minutes or until chicken is thoroughly cooked.
    •Serve over hot spaghetti tossed with remaining heated Sauce.
    •Sprinkle, if desired, with Parmesan cheese shavings.

    Enjoy
    Chef Phil

     The traditional crusty bread and a glass of red wine makes this a hit.


    Category Chicken, Pasta Dishes, Recipes | Tags: ,,,,,,,,,,, | No Comments

  3. GARDEN PASTA SALAD RECIPE

    June 29, 2011 by Daniel


    This is a great tasting and healthy vegetarian dish for the summer.

     

    GARDEN PASTA SALAD RECIPE

    Serves: 4-6 Difficulty Level: 1 (of 5) Prep Time: 35 Minutes Ready In: 35 Minutes

     

    INGREDIENTS:

    •2 cups whole-wheat rotini (6 ounces)
    •1/3 cup reduced-fat mayonnaise
    •1/3 cup low-fat plain yogurt
    •2 tablespoons extra-virgin olive oil
    •1 tablespoon red wine vinegar or lemon juice
    •1 clove garlic, minced
    •1/8 teaspoon salt, or to taste
    •Freshly ground pepper to taste
    •1 cup cherry or grape tomatoes, halved
    •1 cup diced yellow or red bell pepper
    •1 cup grated carrots
    •1/2 cup chopped scallions
    •1/2 cup chopped pitted olives
    •1/3 cup slivered fresh basil

    PROCEDURE:

    •Bring a large pot of lightly salted water to a boil.
    •Cook pasta, stirring occasionally, until just tender
    •Drain and refresh under cold running water.
    •Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt & pepper in a large bowl until smooth.
    •Add the pasta and toss to coat.
    •Add tomatoes, bell pepper, carrots, scallions, olives and basil Toss to coat well.

    Enjoy the summer’s bounty,
    Chef Phil

     For a non-vegetarian version throw in a can of your favorite tuna.


    Category Pasta Dishes, Recipes, Soups & Salads | Tags: ,,,,,,,,,,,,,,,,,, | No Comments

  4. SOUTHERN PASTA SALAD RECIPE

    June 24, 2011 by Daniel


    An excellent example of the “Southern salad cuisine”.

     

    SOUTHERN PASTA SALAD RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •1 cup sun-dried tomatoes(not packed in oil)
    •8 ounces small elbows or other small pasta shape
    •8 ounces swiss chard (not the red variety), washed and cut crosswise into thin strips
    •8 ounces smoked turkey, chopped
    •2 14-ounce cans black-eyed peas, drained and rinsed
    •1/2 cup chopped sweet onions, such as Vidalia
    •1/4 cup brewed coffee or tea,
    •2 tablespoons extra-virgin olive oil
    •2 tablespoons lime juice
    •2 tablespoons cider vinegar
    •1 1/2 teaspoons molasses
    •1 teaspoon worcestershire sauce
    •1 1/2 teaspoons chili powder
    •1/2 teaspoon ground cumin
    •salt & freshly ground pepper to taste

    PROCEDURE:

    •Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes.
    •Drain and let cool. Cut into slivers and set aside.
    •Cook pasta in a pot of boiling salted water until al dente.
    •Add chard during the last minute of cooking.
    •Drain in a colander and rinse under cold water until cool.
    •Press to remove excess water and transfer to a large bowl.
    •Add turkey, black-eyed peas, onions and the reserved tomatoes
    •Whisk together the remaining ingredients in a small bowl.
    •Add to the pasta and chard; toss until well-combined.

    Enjoy this taste of the South,
    Chef Phil

     This isn’t any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.


    Category Pasta Dishes, Recipes, Turkey | Tags: ,,,,,,,,,,,,,,,,,,,,,,,, | No Comments

  5. HERO PASTA SALAD RECIPE

    June 21, 2011 by Daniel


    The name comes from the ingredients, the same as in a “hero” sandwich

     

    HERO PASTA SALAD RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    SALAD:

    •3 ounces rotini, cavatelli, pasta
    •1 cup cubed provolone cheese
    •2 ounces fully cooked ham, cut into thin bite-size strips
    •2 ounces hard salami, chopped
    •1 small red onion, halved then sliced
    •1/2 cup pepperonis, sliced, or sliced mild pepper rings
    •2 cups shredded iceberg or romaine lettuce
    •1 large tomato, coarsely chopped

    DRESSING:

    •3 tablespoons olive oil or salad oil
    •3 tablespoons balsamic vinegar
    •1/2 teaspoon dried oregano, crushed
    •2 small cloves garlic, minced
    •1/4 teaspoon dry mustard
    •1/8 teaspoon coarsely ground black pepper

    PROCEDURE:

    SALAD:

    •In a large saucepan or pasta pot bring 3 quarts water to boiling.
    •Add pasta and reduce heat slightly.
    •Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. Immediately drain.
    •Rinse with cold water and drain again thoroughly.
    •In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion, and pepperoni or pepper rings.
    •Add lettuce and tomato*
    •Gently toss to mix.
    •*If making it ahead, wait to add the lettuce and tomato until just before serving time.

    DRESSING:

    •In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard, and pepper.
    •Cover; shake well.
    •Pour over pasta mixture; toss to coat all ingredients with dressing and serve.

    Enjoy
    Chef Phil

     If you are a “die-hard” hero sandwich type, garlic bread may be served on the side.


    Category Pasta Dishes, Recipes, Sandwiches | Tags: ,,,,,,,,,,,,,,,,,,,,,, | No Comments

  6. BLT PASTA SALAD RECIPE

    June 9, 2011 by Daniel


    Nothing says summertime like a B.L.T. with fresh tomatoes out of the garden, let’s try it “salad style”

     

    BLT PASTA SALAD RECIPE

    Serves: 16 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •1 cup mayonnaise or salad dressing
    •1/4 cup lemon juice concentrate
    •2 teaspoons sugar
    •2 teaspoons chicken flavor instant bouillon
    •1 (7 ounce) package rotini pasta , cooked and drained
    •8 slices bacon, cooked and crumbled
    •1 large, tomato seeded and chopped
    •1/4 cup green onion, sliced
    •4 cups lettuce, thinly sliced

    PROCEDURE:

    •Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.
    •Combine rotini, bacon, tomato, and green onion.
    •I recommend waiting until you are ready to serve before mixing in the lettuce.

    Enjoy
    Chef Phil


    Category Pasta Dishes, Recipes, Soups & Salads | Tags: ,,,,,,,,,,,,,, | No Comments

  7. SHRIMP fra DIAVOLO w/ PASTA RECIPE

    May 17, 2011 by Daniel


    Fra Diavolo loosely translated means “brother devil” so be aware this is a spicy dish, but you control the “heat” by the amount of crushed red pepper you put in.

     

    SHRIMP fra DIAVOLO w/ PASTA RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •2 Tbsp Olive Oil
    •1 Medium Onion- Chopped
    •2 Tbsp Chopped Garlic
    •1/4 tsp Crushed Red Pepper
    •1 14.5 oz Can Diced Tomato
    •1 tsp Salt
    •1lb. Shrimp- Shelled and deveined
    •16 oz Vermicelli

    PROCEDURE:

    •In a large skillet, sauté onion in the olive oil about 5 min.
    •Add garlic and crushed red pepper and cook another min.
    •Add tomato with the the juice and 1 tsp salt. Cover and cook
    •5 to 10 min breaking up tomato.
    •Stir in shrimp and cook covered about 5 min until the shrimp is pink.
    •Cook the pasta according to directions. Drain and return to the pan.
    •Add the shrimp mixture to the pasta and toss well to combine.

    Enjoy
    Chef Phil

     This dish can also be made with scallops instead of shrimp or a combination of both. Feel free to substitute the pasta of your choice as well.


    Category Pasta Dishes, Recipes, Seafood | Tags: ,,,,,,,,,, | No Comments

  8. GREEK PASTA RECIPE

    May 12, 2011 by Daniel


    An interesting pasta recipe from a Greek Chef I meet a few weeks back

     

    GREEK PASTA RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •1 cup canned chicken broth or homemade stock
    •2 teaspoons dried oregano
    •3 boneless, skinless chicken breasts (about 1 pound in all), cut into 1/2-inch cubes
    •1/2 pound ziti
    •4 ounces feta cheese, crumbled (about 3/4 cup)
    •1 tablespoon lemon juice
    •1 teaspoon salt
    •1/2 teaspoon fresh-ground black pepper
    •3 tablespoons chopped fresh parsley
    •1 1/2 cups cherry tomatoes, halved

    PROCEDURE:

    •In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid remains in the pan, about 4 minutes.
    •Stir in the chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until just done, about 8 minutes.
    •In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes.
    •Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper, and parsley.
    •Stir until the cheese is completely melted.
    •Toss in the cherry tomatoes.

    Enjoy
    Chef Phil

     He also has served this with fresh baby spinach tossed with the draining pasta so that it barely wilts and is still a little crunchy to the bite.


    Category Chicken, Pasta Dishes, Recipes | Tags: ,,,,,,,,,,, | No Comments

  9. TUNA POMODORO RECIPE

    May 10, 2011 by Daniel


    A fine tasting healthy pasta dish that comes together very nicely

     

    TUNA POMODORO RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 25 Minutes

     

    INGREDIENTS:

    •8 ounces whole-wheat spaghetti
    •2 tablespoons extra-virgin olive oil
    •1 tablespoon minced garlic
    •2 anchovies, minced (optional)
    •1/4 teaspoon crushed red pepper
    •1 28-ounce can diced tomatoes
    •1 6-ounce can chunk light tuna, drained and flaked
    •2 tablespoons thinly sliced fresh basil

    PROCEDURE:

    •Bring a large pot of water to a boil.
    •Cook spaghetti, stirring occasionally
    •Drain.
    •Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
    •Add anchovies and crushed red pepper and cook for 30 seconds Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes.
    •Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
    •Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil.
    •Serve hot.

    Enjoy
    Chef Phil


    Category Pasta Dishes, Recipes, Seafood | Tags: ,,,,,,,,,, | No Comments

  10. BAKED ZITI W/ CHICKEN, BACON & PEAS RECIPE

    May 4, 2011 by Daniel


    This super simple and easy recipe is a great casserole for dinner, and you can alter it as you like.

     

    BAKED ZITI w/ CHICKEN, BACON & PEAS RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •1 (16-ounce) package ziti pasta
    •3 cups cooked diced chicken breast
    •2 (16-ounce) jars Alfredo sauce (or home-made)
    •1/2 cup milk
    •2/3 cup grated Parmesan cheese

    PROCEDURE:

    •Preheat oven to 350 degrees F
    •Bring a large pot of water to a boil
    •Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole)
    •In large saucepan, combine both jars of Alfredo sauce with the milk; heat until mixture begins to bubble
    •When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese
    •Spray a 9″ x 13″ baking dish with nonstick cooking spray
    •Pour food into the dish and top with remaining Parmesan cheese
    •Cover with foil and bake for 20 minutes
    •Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown
    •Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered

    Enjoy
    Chef Phil

     You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. I serve it with crumbled bacon or diced Prosciutto.


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