blend·ed
verb
the mixing of two families who
choose to love each other.
Pasta Dishes
Pasta Dishes
Here are some tips for cooking Italian dishes:
1) Don't smother the pasta in sauce. Toss it and add more as needed.
2) Keep balsamic vinegar on add. It helps to add depth when added to sauces.
3) Most people like their pasta al-dente. We always over cooked pasta.
It's how both of you like it, but if you are cooking for others, shorten the time or read the box.
4) Homemade tomato sauce is easy to make. Make it.
5) You can make pasta dishes a few days ahead. They taste better the next day.
6) You can substitute pastas. Check out the Tips & Tricks.
Chicken with Creamy Sun Dried Tomato Sauce
Ingredients
1.5lb chicken breast , skinless and boneless
1/2 tsp salt
Black pepper
1/2 cup sun dried tomatoes , strips, drained of oil
2 tbsp oil from sun dried tomatoes jar
2 garlic cloves , minced
1/2 cup white wine (sub chicken broth)
3/4 cup chicken broth/stock , low sodium
3/4 cup heavy cream
1/3 cup parmesan, very finely shredded
Penne or bow tie pasta
​
Directions:
Cut chicken in half horizontally to form 2 thin steaks.
Sprinkle chicken with salt and pepper. Heat oil from sun dried tomato jar in a large skillet over high heat.
Add the chicken and cook until golden brown on both sides - 4 minutes for breast. Remove onto a plate, keep warm.
Add the garlic and cook for 15 seconds until light golden.
Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
Then add the chicken broth, cream, parmesan and sun dried tomatoes.
Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
Taste sauce and add more salt and pepper if needed.
Return chicken into pan. Cook on low until thoroughly cooked. Add to pasta.
Shrimp Scampi on Linguine
1 (16 ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (Optional)
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste
​
​Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Baked Feta Pasta
Baked Feta Pasta
Ingredients
1 lb bowtie pasta
½ cup olive oil
2 boxes cherry tomatoes (around 20-25 oz)
2 bags of sun dried tomatoes
1 block feta about 8 oz
4 cloves garlic finely chopped
2 pinches red pepper flakes
Directions:
Preheat oven to 400. Add cherry tomatoes, olive oil, and salt to a baking dish and toss.
Place the block of feta in the middle and top with a splash more of olive oil plus a few pinches red pepper flakes. Bake for 30 minutes.
Meanwhile, prepare bowtie pasta.
After the 30 minutes, crank the heat up to 450, add sun-dried tomatoes and bake for another 5-10 minutes or until the feta and tomatoes have browned.
Remove the baking dish from the oven and IMMEDIATELY add the garlic and basil and stir. The residual heat from the tomatoes and olive oil will take the raw edge off the garlic.
Now add in the strained al dente pasta and stir one more time.
Creamy Garlic Chicken Pasta
Creamy Garlic Chicken Pasta
Ingredients
10 ounces dry pasta (any kind)
1 lb boneless skinless chicken breast
1 tsp Italian seasoning
1 tsp cajun seasoning
1 tsp garlic salt
2 tbsp olive oil
1 tbsp butter
4 tbsp garlic paste
1 cup roasted peppers, jarred, diced
2 cups spinach chopped, optional
2 cups heavy cream
1/2 cups Parmesan cheese shredded or grated
Directions:
Season both sides of chicken breasts with garlic salt, Italian seasoning, cajun.
Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the roasted peppers and spinach and cook 2-3 minutes or until the peppers and spinach are soft and wilted.
Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
Drain pasta and slice chicken into thin slices or cubes and return to the same pan.
Traditions Old & New
Traditions Old & New
Growing up, I would get home from school on a Friday and my Dad would say : Pack a bag.
We would take road trips all over for the weekend. San Diego, Santa Barbara, anywhere. It was a great memory and it really taught me to enjoy what was close and right outside my door. I would do these hidden object books with a highlighter during the ride.
During the summer, my friends were going camping and to Glamis and my family was going to Vegas - for like a week.
We always stayed at the Tropicana. We would get this paper card and drop our bags off and then we'd be off. We would just show the card and get food, gifts, ice cream, credits at the video game area. We could always bring a friend and we'd swim all day
and then meet the parents back up for dinner.
Obviously, this was while ago and people weren't as careful with watching kids. It was a different time. Different era.
I remember these times as GREAT times.
I want you guys to remember trips to Vegas, San Diego, the mountains.
We don't need to go anywhere fancy. We just need to be together and make those memories.
I am hoping this will grow with your spouses and kids and it will be a yearly or even more than yearly time where we are all just bonding and staying close. ~Mom
Mediterranean Olive Oil Pasta
Mediterranean Olive Oil Pasta
INGREDIENTS:
1 lb thin spaghetti
1/2 cup Extra Virgin Olive Oil
4 Tbsp garlic paste
Salt
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions (green onions), top trimmed, both whites and greens chopped
1 tsp black pepper
6 oz marinated artichoke hearts
1/4 cup pitted olives, halved
1/4 cup crumbled feta cheese, more if you like
10–15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes
Directions:
When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so. Add artichokes with oil and cook about 6 minutes. When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta
Cajun Chicken with Farfalle & Sun Dried Tomatoes
Cajun Chicken with Farfalle & Sun Dried Tomatoes
Ingredients:
4 chicken breasts (boneless and flattened)
garlic salt and cajun seasoning
1/2 white onion - chopped
1 jar of sun dried tomatoes with oil (8 ounces)
1 box of Farfalle pasta (16 ounces)
1/4 cup of chicken broth
Directions:
Season the chicken with garlic salt and cajun seasoning and then cook.
While the breasts are cooking, cook onion and sun dried tomatoes (reserve oil from tomatoes for later) in olive oil and start the pasta.
Once breasts have fully cooked, take them out of the pan and chop.
Add 1/4 chicken broth to pan the chicken was cooked in, scrapping the bottom to grab all the little bits. Allow the broth to boil off to half.
Add in pasta, chopped chicken, onion and tomatoes. Stir. Then add 1 TBSP of the oil from the tomatoes. Stir.
Cajun Chicken & Sun Dried Tomato Pasta
Cajun Chicken & Sun Dried Tomato Pasta
Tortellini Pasta Bake with Spinach
Tortellini Pasta Bake with Spinach
Ingredients:
1 Tsp olive oil
1 lb ground beef
salt, to taste
pepper, to taste
½ cup onion, chopped
1 clove garlic, minced
1 Tsp dried oregano
1 Tsp dried thyme
2 Tsps dried parsley
28 oz crushed tomato, 1 can
1/2 cup spinach
2 cups shredded mozzarella cheese
1 ¼ lb cheese tortellini, cooked and drained
Directions:
Preheat oven to 375.
Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
Remove from heat.
Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
Bake for 15-20 minutes, or until cheese is melted and bubbling.
Cool for several minutes and serve.
Spaghetti & Meatballs
Spaghetti & Meatballs
INGREDIENTS:
3 lb. ground beef
1 c. bread crumbs
1/4 c. Parmesean cheese
4 Tbsp garlic salt
1 egg beaten
1 lb spaghetti
Directions:
Preheat oven to 450.
Combine all ingredients in bowl and mix by hand.
Spray cookie sheet with Pam to make clean up easier.
Form meat mixture into balls and place on cooking pan.
Cook for 20 minutes.
Immediately remove from cookie sheet and pat meatballs onto a paper towel to remove any grease.
Transfer to plate and cover plate with foil to keep warm.
While the meatballs are cooking start your pasta and warming your spaghetti sauce.
When the pasta is done, lightly coat with olive oil to keep the pasta from sticking.
Toss pasta, meatballs and sauce in a large bowl and serve.
Cajun Spiced Fettuccine
Cajun Spiced Fettuccine
Ingredients:
2 pounds skinless, boneless chicken breasts
1 Tsp Cajun seasoning
Cooking spray
2 Tbsps butter
1 cup chopped green bell pepper
1 cup chopped onion
1/2 tsp salt
1 package presliced cremini mushrooms
1 Tbsp garlic paste
2 Tbsp all-purpose flour
1 Tbsp Worcestershire sauce
1 Tbsp Creole mustard
3 cups 2% low-fat milk
1 cup thinly sliced green onions, divided
1/2 cup Parmesan cheese, divided
1/4 cup coarsely chopped fresh parsley, divided
1 pound hot cooked fettuccine
Directions:
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with Cajun seasoning. Coat pan with cooking spray. Add chicken to pan, and cook 7 minutes on each side or until done. Cut chicken into 1/4-inch-thick slices; set aside.
Melt butter in a large pan oven over medium-high heat. Add bell pepper and next 4 ingredients; sauté 7 minutes or until tender. Sprinkle with flour, and cook 1 minute, stirring constantly. Stir in the Worcestershire and mustard; gradually add milk, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thick. Remove from heat; stir in 3/4 cup green onions, 6 tablespoons cheese, and 3 tablespoons parsley. Add chicken and pasta to sauce mixture; toss well to combine.
Spoon mixture into a baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup green onions, 2 tablespoons cheese, and 1 tablespoon parsley. Cover and bake at 350° for 20 minutes; uncover and bake an additional 5 minutes.
Baked Shells
Baked Shells
Ingredients:
Stuffing:
1 jar of sun dried tomatoes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1 Tbsp chopped fresh parsley
1/4 Tsp freshly ground black pepper
1/8 Tsp salt
1 egg, lightly beaten
18 cooked jumbo pasta shells
Sauce:
1 Tbsp olive oil
1 3/4 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 garlic cloves, minced or 3 Tbsp garlic paste
Cooking spray
3/4 pound sausage, casings removed
1/4 cup red wine
2 Tbsp no-salt-added tomato paste
1 Tsp dried oregano
1/2 Tsp freshly ground black pepper
1/8 Tsp salt
1 (28-ounce) can crushed tomatoes
2 Tbsp Parmesan cheese
Directions:
Preheat oven to 350°.
Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.
Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 4 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.
Shrimp Scampi with Pasta
Shrimp Scampi with Pasta
Ingredients:
1 pound linguini or thicker pasta (cooked and coated with olive oil)
4 Tbsps butter
4 Tbsps extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Directions:
In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Chicken Picaata
Chicken Picaata
Ingredients:
2 boneless, skinless chicken breasts, halved, pounded to ¼-inch thick
Salt and black pepper
2 tsp. all-purpose flour
2 Tbsp olive oil
¼ cup dry white wine
1 tsp minced fresh garlic
½ cup low-sodium chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers
2 Tbsp unsalted butter
Fresh lemon slices
Chopped fresh parsley
Directions:
Season cutlets with salt and pepper, then dust with flour. Coat a pan with nonstick spray, add oil, and heat over medium-high.
Sauté cutlets until golden brown, 2–3 minutes on one side; flip cutlets over and sauté, covered, 1–2 minutes more. Transfer cutlets to a plate; pour off drippings.
Deglaze pan with wine and add garlic; cook until wine is nearly evaporated, 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook until warmed through, 1 minute per side. Transfer cutlets to a plate.
Stir butter and lemon slices into sauce until butter melts, then pour sauce over cutlets. Top servings with parsley.
Tip: You can serve with a thin pasta or mashed potatoes. See Tips & Tricks on deglazing the pan.
Sun Dried Tomato Sauce
Sun Dried Tomato Sauce
Ingredients:
2 Tbsps unsalted butter
3 cloves garlic, minced or 3 Tbsp garlic paste
2 Tbsps all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
Directions:
Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, about 1-2 minutes.
Stir in heavy cream, sun dried tomatoes, Parmesan, oregano and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste.
Tips: This is a heavy cream sauce so use on a thicker noodle like fettuccine or penne.
Sonora Shrimp Scampi
Sonora Shrimp Scampi
Ingredients:
3 poblano chiles
1 pound medium shrimp, shelled and deveined
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 tablespoons olive oil
2 cloves garlic, finely chopped or 2 Tbsp garlic paste
2 red bell peppers, cored, seeded and thinly sliced
2 tablespoons chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup white wine
4 cups farfalle - cooked
1/4 cup parsley
Directions:
Place chiles directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10 to 15 minutes.
Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside.
Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute.
Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy.
Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.
Tip: You can roast the chilies in the oven, cover a large cookie sheet with foil. Place chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12 to 17 minutes.
Cheddar Cheese Lasagna
Cheddar Cheese Lasagna
Ingredients:
2 pounds lean ground beef
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons of garlic salt
6 ounces tomato paste (1 can)
2 tablespoons chopped fresh parsley
1/2teaspoon crushed red pepper
1 can (15-ounce) crushed tomatoes
1 jar Spaghetti sauce
4 cups of Cheddar Cheese
15 ounces ricotta cheese
12 sheets of cooked lasagna noodles
1 egg (beaten)
pinch of sugar
Directions:
To prepare meat sauce, brown beef with garlic, garlic salt and onion in a large skillet over medium-high heat about 10 minutes, breaking into small pieces. The smaller the pieces the better. Drain out fat and stir in tomato paste, parsley and crushed red pepper. Stir in crushed tomatoes. Bring to a simmer; reduce heat add spaghetti sauce. Add pinch of sugar.
Mix ricotta cheese with egg. Set aside.
Preheat oven to 400 degrees and spray Pam (this will make clean up easier later) onto the lasagna dish (use a 13X9 dish).
Spread 3/4 cup meat sauce in bottom of a 13-by-9-inch baking pan. Place 4 sheets of lasagna in pan over sauce, overlapping slightly. (The sheets will not reach all the way across the pan, but they will expand as they bake.) Top with one-third of the meat sauce (spreading evenly to cover noodles) 1/3 of the ricotta cheese mixture and then cheddar cheese. Repeat layers.
Cover will foil and cook for 40 minutes.
Tip: If you cooking the pasta later, take it out of the fridge for a bit before you put it in the over. It will cook faster. Don't worry about the ricotta cheese being spread perfect. It will even out when cooked.
Shrimp Fra Diavolo
Shrimp Fra Diavolo
Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled and deveined
5 cloves garlic, minced or 2 Tbsp garlic paste
2 Tbsp anchovy paste
1 teaspoon red pepper flakes, plus more for topping
1 28-ounce can tomatoes - crushed
1/2 cup dry white wine
1 Tbsp oregano
1 package of linguine or other thick pasta
Directions:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovie paste and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
Tip: Add the reserved water only a little bit at a time. You really only need it if the sauce isn't enough for all the pasta.
Linguine and Clam Sauce
Linguine and Clam Sauce
Ingredients:
1 (16 ounce) package linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice (Bumble Bee is a good brand)
1 tablespoon chopped fresh parsley
1 tsp Garlic salt
1/4 cup white cooking wine
1 Tbsp Gold Medal Thickening Flour
1 box Trader Joe steamer clams (prepared and cooked)
Directions:
In a large pot with boiling salted water cook linguine pasta.
Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams and chopped parsley.
Add garlic salt and white wine. Allow to boil and then simmer about 10 minutes.
Add thickening flour and stir in clams gently
Toss pasta with clam sauce. Serve warm.
Tips: You don't have to add the steamer clams. The chopped clams are good enough too.
The sauce should stick to the back of a spoon. If it runs off, add a bit more thickening powder.
If using steamer clams, toss gently, the shells can break and chip if you are too rough and make sure to serve with a empty bowl for the shells.
VEGAN PASTA WITH SPICY SUN-DRIED TOMATO SAUCE
VEGAN PASTA WITH SPICY SUN-DRIED TOMATO SAUCE
Ingredients:
1/4 cup finely chopped sun-dried tomatoes (in oil)
2 tablespoons tomato paste
3 garlic cloves, minced
2 cups vegan milk (unsweetened almond milk works well)
1 lb. uncooked penne (gluten-free if needed)
2 roasted red peppers, chopped
1 – 28-ounce can crushed tomatoes
1 teaspoon sea salt
1/2 teaspoon chili flakes
3 handfuls of spinach
Directions:
Pour 1 tablespoon of the oil from your jar of sun-dried tomatoes into a large skillet over medium-high heat. Add the sun-dried tomatoes, tomato paste, and garlic and cook until the tomato paste starts to darken and caramelize, about 3 minutes.
Add the vegan milk, penne, roasted red peppers, can of tomatoes, sea salt and chili flakes to the skillet and stir to mix well. Bring to a boil then reduce the heat to low, cover, and cook for 15-20 mins, or until the pasta is cooked through. Stir several times, especially at the beginning, to prevent the pasta from sticking to the skillet.
While the pasta is cooking, mix together the melted butter and breadcrumbs.
Set the oven rack in the top third of your oven and preheat on broil.
When the pasta is done, stir in the spinach and cover the top with the tomato slices and bread crumbs.
Broil until the tomatoes wilt about 10 minutes.
Tips: You can substitute any smaller pasta and cook it first, then toss it all together. This is the dish I made for Layla when they were over.
Shrimp in Roasted Red Pepper Sauce
Shrimp in Roasted Red Pepper Sauce
Ingredients
1 lb. peeled deveined shrimps
3 tbsp. butter
1/2 tbsp. paprika
1/2 tsp. red pepper flakes optional
2 garlic cloves
12 oz. jar of roasted peppers
3/4 cup Half and Half or heavy cream
3/4 cup Parmesan cheese shredded
salt to taste
chopped parsley to garnish
Directions:
Place the roasted peppers together with the liquid from the jar into a blender and process until smooth.
In a large skillet, melt the butter over medium-high heat. Add the shrimps, paprika, and red pepper flakes. Cook for about 5 minutes.
Turn the heat to low and add garlic and salt. Cook for 1 minute and remove the shrimps from the skillet.
To the same skillet, add the roasted pepper puree. Turn the heat to medium and cook it for about 7-10 minutes, until most of the liquid evaporates.
Add the Half & Half and Parmesan. Stir and bring to a gentle simmer.
Return the shrimps to the skillet. Mix everything well and cook for 1-2 minutes, just to heat the shrimp back up. Garnish with chopped parsley and Parmesan.
Creamy Cajun Pasta with Shrimp
Creamy Cajun Pasta with Shrimp
1 pound raw shrimp frozen is fine as long as you thaw it first
8 ounces pasta (picture is fettuccine)
2 tablespoons extra virgin olive oil
3 tablespoons cajun seasoning divided
2 tablespoons butter
2 cloves garlic minced
1 tablespoon all purpose flour
1 1/2 cups half and half
1/3 cup grated parmesan cheese
salt and pepper to taste
fresh parsley optional
Directions:
Cook the pasta according to package instructions. When finished, drain and coat with olive oil. Set aside.
While the pasta is cooking, in a bowl combine the shrimp, 2 tablespoons olive oil, and 2 tablespoons cajun seasoning. Toss to coat.
In a large skillet over medium heat, heat 1 tablespoon extra virgin olive oil, add the shrimp and cook until pink and cooked through, about 7 minutes. Remove the shrimp and set aside.
In the same pan, over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour. Very slowly, whisk in the half and half. You want to just whisk in a small bit at a time, so that you can create a roux. If you whisk in too much at a time you won't get a nice creamy sauce.
Once you have whisked in all of the half and half, stir in the parmesan cheese, melting it to combine. Then stir in the remaining 1 tablespoon cajun seasoning. Add salt and pepper to taste.
Stir in the pasta and return the shrimp to the pan. Serve with fresh parsley!
Penne in Vodka Sauce (Vegan)
Penne in Vodka Sauce (Vegan)
Ingredients:
12 ounces penne
1 28-ounce can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
1 clove garlic, minced or 1 TBSP garlic paste
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Directions:
Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Empty the tomatoes into a bowl and crush with a wide spoon.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes.
Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan.
Add the pasta to the sauce and toss to combine.
Season with salt. Serve topped with more parmesan.
2019 Ng Franco Family
2019 Ng Franco Family