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Posts Tagged ‘pasta’

  1. Shrimp Fra Diavolo

    November 17, 2011 by Jarrett


    A simple and spicy dish that will impress your friends.

     

    SHRIMP FRA DIAVOLO

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 (16 ounce) package pasta Oof choice
    • 1 pound cooked and peeled shrimp
    • 8 cloves crushed garlic
    • 2 (14.5 ounce) cans diced tomatoes
    • 1 (28 ounce) can crushed tomatoes with garlic
    • 2 teaspoons crushed red pepper flakes
    • 2 fluid ounces red wine (optional)

    PROCEDURE:

    • Peel and cook shrimp if necessary, and place in a bowl of cold water.
    • Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan.
    • Simmer over low heat for 30 minutes, stirring occasionally.
    • While sauce is simmering, cook pasta according to package directions.
    • When pasta is almost done, drain shrimp and place in the bottom of a large colander.
    • Drain the pasta over the shrimp.
    • Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce.
    • Serve remaining sauce on the side.

    Enjoy,
    Chef Phil

      I chose the healthy route and went with whole wheat penne for my pasta of choice. I also added some fresh baby spinach to the shrimp when I drained the pasta.


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

  2. Crock Pot Lasagna Recipe

    October 25, 2011 by Jarrett


    Just two words to describe this recipe…..easy & good!

     

    CROCK-POT LASAGNA

    Serves: 4-6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 4 Hours, 15 Min.

     

    INGREDIENTS:

    • 1 onion, chopped
    • 2 garlic cloves, smashed
    • 1 (28 ounce) can tomato sauce
    • 1 (6 ounce) can tomato paste
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried oregano
    • 12 ounces cottage cheese (I used 2%)
    • 1/2 cup grated Parmesan cheese or 1/2 cup asiago cheese
    • 12 ounces lasagna noodles, uncooked
    • 16 ounces shredded mozzarella cheese

    PROCEDURE:

    • Brown ground beef, onion and garlic in a saute pan
    • Add tomato sauce, tomato paste, salt and oregano.
    • Cook long enough to get it warm
    • Spoon a layer of meat sauce onto the bottom of the slow cooker.
    • Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
    • Repeat with sauce, noodles and cheeses until all are used up.
    • Cover and cook on low for 4 to 5 hours.

    Enjoy,
    Chef Phil

      May not look like Grandma’s lasagna, but the flavor will make you think it is.


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

  3. CHICKEN COZUMEL RECIPE

    October 18, 2010 by Daniel

    Easy “South of the border” chicken recipe for your crock-pot…

     

    CHICKEN COZUMEL RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than 7 Hours

     

    INGREDIENTS:

    •1 tablespoon olive oil
    •1/4 cup sliced almonds, raw
    •3 minced garlic cloves
    •4 boneless skinless chicken breasts
    •1 1/2 cups salsa
    •1/4 cup dried currant
    •1 teaspoon cumin
    •1 teaspoon cumin
    •1 tablespoon honey
    •1/4 cup water

    PROCEDURE:

    •Cut chicken breasts into 1 inch pieces and spread over bottom of crock pot.
    •Mix remaining ingredients in a large bowl and pour over chicken.Cook on “high” in crockpot for 1 hour.
    •Turn crockpot to low and cook 6-8 hours.
    •Serve over rice, pasta or in soft tortillas.

    Enjoy!
    Chef Phil

     Pair this up with some cornbread and you’ve got the meal….


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

  4. Southwestern Pasta Salad Recipe

    September 20, 2010 by Daniel


    Southwestern spin on the classic pasta salad

     

    SOUTHWESTERN PASTA SALAD

    Serves: 24 bars Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •1/2 lb. rotini or other spiral pasta
    •2 tomatoes\raw, diced
    •1-1/2 cups frozen corn, thawed
    •2 carrots\raw, shredded
    •1/4 cup red onion\raw, chopped
    •1 Tbsp. Dijon mustard
    •1 Tbsp. lime juice
    •1 Tbsp. jalapeño pepper, seeded and minced (WEAR RUBBER GLOVES WHEN MINCING AND CHOPPING JALAPENO PEPPERS)
    •3/4 tsp. chili powder
    •3/4 tsp. ground cumin
    •1 cup fresh cilantro, chopped (CILANTRO IS A POWERFUL FLAVOR, USE SPARINGLY)

    PROCEDURE:

    •Cook pasta in boiling salted water 8-10 minutes, or until al dente.
    •Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss.
    •Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid.
    •Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly.
    •Season to taste with salt and pepper.

    Enjoy!
    Chef Phil

     


    Category Soups & Salads | Tags: ,,, | 1 Comment

  5. Penne Pasta w/ Chicken & Peas Recipe

    August 26, 2010 by Daniel

    Interesting pasta recipe, think I’ll have this for dinner tonight…

     

    PENNE PASTA w/ CHICKEN and PEAS

    Serves: 4 Difficulty Level: 2 (of 5) Prep Time: 30 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •2-1/2 cups penne or other tube pasta
    •1/2 cup chicken stock
    •1 cup frozen green peas, thawed (divided}
    •1 Tbsp. olive oil
    •1 clove garlic, minced
    •1 red bell pepper, seeded and diced
    •3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
    •1/4 cup Romano or Parmesan cheese, grated

    PROCEDURE:

    •Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside.
    •Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside.
    •Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds.
    •Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout.
    •Add pea purée, whole peas and salt and pepper to taste. Stir well.
    •Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly.
    •Stir in cheese and toss well before serving.

    Enjoy!
    Chef Phil

     


    Category Chicken, Pasta Dishes | Tags: ,,,,, | 1 Comment

  6. Pasta Primavera Recipe

    June 14, 2010 by Daniel

    For our “meatless” friends or ones who want to enjoy the fresh vegetables from their garden.

    PASTA PRIMAVERA
    Serves: 4-6 Difficulty Level: 2 (of 5) Prep Time:< 30 minutes Ready In: < 45 Minutes

    INGREDIENTS:
    • 6 tablespoons olive oil, divided
    • 1 1/2 cups plum tomatoes, chopped, peeled, and seeded (or whole canned tomatoes, chopped, seeded, and drained)
    • 2 cloves garlic, divided, minced
    • Salt (to taste, but remember that the parmesan cheese tends to be salty)
    • 2 cups porcini or button mushrooms, roughly chopped
    • Pepper (to taste)
    • 1 cups asparagus tips, blanched in boiling salted water for 4 minutes
    • 1 cups broccoli florets, blanched in boiling salted water for 4 minutes
    • 1 medium zucchini, quartered, cut into 1-inch lengths, and blanched in boiling salted water for 4 minutes
    • 1/2 cups frozen peas, thawed in boiling salted water
    • 1 cups heavy cream
    • 2/3 cup Parmigiano-Reggiano, plus additional for garnish
    • 2 tablespoons butter
    • 1 pound fettuccine
    • 1/2 cup pine nuts, lightly toasted
    • 2 tablespoons basil, cut into chiffonade (tiny strips)

    PROCEDURE:
    • Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
    • Heat 2 tablespoons of olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they’ve given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
    • Heat the remaining 2 tablespoons of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they’ve taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
    • Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked pasta, stir in the Parmesan and butter and turn the heat to low. Cook the pasta. When the pasta is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.

    TO SERVE:
    • Transfer the pasta and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the pasta first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated Parmesan, with salt and pepper to taste.

    Enjoy!
    CHEF PHIL

    Chef’s Note:
    •If you save the water that you blanched the vegetables in use it to cook the pasta, no need to lose all that flavor.

    Category Pasta Dishes, Vegetable Dishes | Tags: ,,,,,,,,,,,,,,,,,,,,,,,,,, | 1 Comment