25 February 2010

Chicken Paprikash

I got a friend's recipe, but then found this 1 & tweaked them both together.
I used Hot Hungarian Paprika + garlic powder & onion powder.
I cooked the pasta on the stove top & then put portions on plates & put the chicken & sauce over top.
Hubbs suggested using boneless chicken next time so it's easier to eat.
And my friend's recipe uses a cornstarch thickener instead of flour.
Sorry to be so vague, but you can really just go by this recipe link. I just like the Hot Paprika for this dish, rather than regular.

16 February 2010

Bayou Pasta (same as other recipe, but without chicken)

Bayou Pasta
Recipe altered from Emeril Lagasse

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoons Essence
1 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to a boil & add the kosher salt. Place the linguine in the pot & stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter & olive oil to the pan. Once the butter has melted, add the onions to the pan & saute until the onions are softened & lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan & saute until fragrant, about 30 seconds. Add the cream, 1 tablespoon of Essence, & 1 teaspoon of salt, to the pan & bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine & the reserved cooking water to the pan & cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat & add the green onions, Parmesan & parsley & toss to blend. Serve immediately.

11 February 2010

Sausage with Peppers and Pasta


Very yummy. The only difference I did was use a can of Rotel tomatoes & chilies instead of Italian tomatoes. :)

09 February 2010

Mexican Rice

Mexican Rice

Vegetable or Canola Oil
2 tsp Crushed garlic
1 ½ cups Mahatma Rice
1 Onion, chopped
1 Bell pepper, chopped
Salt & pepper to taste
Cumin, optional
Small can tomato sauce

Put pan on medium. Add enough oil to coat bottom of pan. Add crushed garlic (do not burn). Stir & brown.
Add rice. Stir & make shiny.
Add chopped onion, green pepper, salt & pepper (cumin, optional).
Add small can or ½ large can of tomato sauce. Stir.
Add 3 large glasses of water. Stir & cover.
Let boil on high heat for about 8 minutes.
Put heat on low & simmer for 20 minutes, covered.
Check & stir at 19 minutes. Should be done at 20.
*Add more water if needed.

07 February 2010

Pesto Tortellini

1 large package your fave tortellini (I used cheese)
1 jar Classico Basil Pesto or homemade (recipe below)
Grated Parmesan/Romano
1 1/2 cups pasta cooking water

In pot, prepare tortellini in salted boiling water as label directs. Drain tortellini, reserving pasta cooking water. Return tortellini to pot.
Add fresh or Classico basil pesto and enough pasta water to create sauce to tortellini; toss until evenly mixed. Sprinkle with extra grated Parmesan. Serve hot.

Homemade Basil Pesto
In blender, combine 2 cup(s) loosely packed fresh basil leaves, 1/4 cup(s) toasted pignoli (pine nuts), 1/2 cup(s) Parmesan cheese, 1/2 cup - 3/4 cup olive oil, 1/2 tsp salt, 1/4 tsp pepper, & 1 chopped garlic clove, and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.

03 February 2010

Sausage Ricotta Riggies

1 box Rigatoni
15 oz. container Ricotta
1/2 cup Parmesan
1 lb mild Italian Sausage
black pepper
garlic powder
3-4 green onions, sliced
1 cup pasta water

Drop rigatoni into salted boiling water.
Cook according to package directions.
Just before draining, reserve 1 cup starchy liquid.
Meanwhile, fry crumbled sausage until done.
Combine the ricotta, Parmesan, cooked sausage, spices to taste.
Add the starchy liquid to create a sauce & stir.
Add the pasta & toss 2 minutes to coat & combine.
Top with green onions.

*Adapted by me from Rachael Ray's Broccoli Rabe & Salami Pasta.