Hi Foodie friends,

Am loving the cooler weather,  and nothing says Fall like cozy, comforting pasta meals.

This spinach linguine with roasted salmon is easy and quick. It can be on your table in 30 minutes,  it’s a prefect

way to show off what a great “home chef” you are. Simple yet impressive, this is a prefect recipe for a quite date night at home or

a louder time with family and friends. Salmon can be expensive, if you add it to pasta, it’s  an affordable meal you can have on your weekly menu.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.

Roasting the salmon is an easy way to make sure you don’t overcook it, I cut it into large chunks before tossing it with the butter and oil I use my toaster oven when to roast the

salmon, it saves on time and money, not having to heat up my big oven for small meal prep recipes.. https://amzn.to/2Kxa163

The more cut surfaces you have the more flavor is infused into the fish, but it can overcook quickly.  you  don’t want that so keep on eye on it.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups https://amzn.to/2CVLinE

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs. spinach linguine

1 lb salmon fillet

4 cups chopped spinach

2 tablespoons chopped garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

Juice from 2 lemons

1 tablespoon lemon zest

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Mean while coat salmon with 2 tablespoons melted butter salt and pepper to taste

Roast in 375 degree for 10 minutes or until still pink in the middle

Heat oil and butter

Saute onion and garlic until opaque

De glaze pan with chicken stock or white wine

Add heavy whipping cream

Simmer until sauce thickens about 10 minutes

Add spinach, , and herbs last 5 minutes

Drain pasta toss in sauce

Top with roasted salmon

Salt and pepper to taste

ENJOY!!!!

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi Foodie friend,

So what is Bolognese sauce?

Bolognese is a chunky sauce made with minced beef, garlic and herbs and enough tomatoes for flavor.

I used ground turkey, you can use any ground meat and pasta, that fits your taste.

It’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some

crusty french bread and you have dinner special enough for weekend get together’s  and easy enough for weeknight family meals.

This is a great go to meat sauce when you want, easy, healthy, flavorful Italian meals, the trifecta for dinner success.

I make this hearty meat sauce in my cast iron dutch oven, sometimes, if I want carefree cooking, I start it on the stove top,

and finish it off in a 375 degree oven for one hour. anyway you serve it it serves up delicious. You can double or triple the

recipe,  it keeps in your refrigerator up to 4 days,  you can freeze it for ready made meals, that’s what I do when I make it.

The link below will take you to a the cast iron dutch oven I use, not only for this recipe, but for recipes the require longer cooking time.

It is also what i use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My Dutch oven https://amzn.to/2XlrfIJ

Happy day my dears and always cook happy!!!!

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. papperdelle

1 Lbs. ground turkey

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

1 cup spinach chopped

1 cup chicken stock

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Heat oil and butter in a deep saute pan

Add onion, garlic and carrots

Saute until opaque

Add ground turkey brown breaking into small pieces with wooden spoon

Salt and pepper to taste

Drain fat

Add tomatoes, chicken stock, spinach and herbs

Simmer 45 minutes

Serve over papparadelle cooked el dente

Sprinkle with parmesan, and fresh basil ……….Enjoy

 

 

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

At this time of year I’am thinking  cozy, comforting casseroles. What is a casserole?

It’s a kinda of stew cooked in a deep pan used both to cook and serve.

This chicken and mushroom casserole can be cooked on the stove or in the oven.

It’s easy, uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

Casseroles usually consist of meat,or fish, various vegetables, and a starchy binder.

They save time and are an easy way to feed a crowd. you can ,cook it on the stove top or in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

Coating the chicken with flour is the binder and thickens the sauce to a light smooth consistency.

You can also add a 1/4 stick of butter at the end for a richer sauce.

I used chicken broth to de glaze the pan you can use a dry white wine if you like.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

I used my cast iron skillet, I find it sears the chicken best, and can be cooked on the stove top or put into the oven.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic,onions,  and mushrooms  in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up

the sauce. Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 copped onion

2 chopped carrots

8 oz shopped mushrooms

1 10 oz can tomato sauce

1 cup chicken stock

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

6 sprigs of thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides

Add mushrooms saute until opaque

De glaze pan with chicken broth

Add rest of ingredients simmer covered on stove top 45 minutes or 1 hour in 400 degree oven

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

Hi Foodie friend,

Am loving the cooler weather,  and nothing welcomes Fall like cozy, comforting pasta meals.

This spinach linguine with califlower is easy and quick. It can be on your table in 30 minutes,  it’s a prefect

vegetarian meal. Am not vegetarian, I don’t subscribe to any particular diet, having said that, I find

many of my meals are vegetarian.

This recipe was inspired by my love of califlower and my family’s love of pasta, that makes my family happy and me even happier.

So on the califlower, be sure the pan is hot to sear the califlower and turn it a beautiful golden brown.

For the crumbs  the fire  should be low as they burn quickly,I burned the first batch.  The recipe uses store bought seasoned bread crumbs.

but it’s  easy to make your own. Toast 5 slices stale bread,  blend in food processor until fine, add 1 tablespoon each chopped Italian parsley, thyme, onion, and  garlic

powder, salt and pepper to taste.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, drop in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. spinach linguine

1 head califlower broken into florets

2 cups Italian seasoned bread crumbs

1 cup sliced almonds

1 cup spinach chopped

4 oz, sun dried tomatoes

1 cup parmesan cheese

1 cup shredded mozzarella

1 cup heavy whipping cream

1 cup vegetable stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Bring 4 quarts of water to boil

Heat oil and butter  add bread crumbs and almonds cook on low heat until brown

Remove bread crumbs add additional 2 tablespoons of oil and butter

Saute onion and garlic until opaque

Salt and pepper califlower saute on high heat until golden

Add heavy whipping cream, vegetable stock and cheeses

Simmer until sauce thickens and califlower is crisp tender about 10 minutes

Add spinach,  chopped sun dried tomatoes, and herbs last 5 minutes

Mean while cook linguine El dente

Drain pasta toss in sauce

Salt and pepper to taste

Top with crispy crumbs and ENJOY!!!!

 

 

r

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Good Morning,

At the restaurant these are make by hand, by prep cooks.

This recipe is made simple for the home cook that doesn’t have a prep cook or hours  to make home made raviolis.

Using store bought means you can have this dinner on your table in 30 minutes, but your family and friends will think it took

hours to prepare. There are some good enough brands out there, it’s hard to tell the difference between store bought or home made.

I used cheese and spinach raviolis keeping this recipe vegetarian, you can use any type of ravioli you like, I only use vegetarian filled raviolis when using store bought,

when making them from scratch I’ve used a variety of filling combinations and sauces, you can do the same with store bought.

They cook  quickly in the sauce in one pan, and you would miss the meat using the rich flavor of the crimmi mushrooms.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours.

This is one of those recipes, it comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions.

Frying the mushrooms and  deglazing the pan with the chicken stock, and cream makes the sauce  creamy, and rich in  flavor.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you,

it doesn’t change the flavor enough where people notice.

To make the recipe even easier use store bought pesto. I usually make my own when I have basil from my garden,

even then I have a jar of store bought, for those recipes that need more pesto than the one I make. for this recipe I used

the pesto I make from the basil in my garden. No matter what you use, be sure you use the best and freshest ingredients

you can find, that will make the different between just so-so to WOW!!!!

 

Cooking at home restaurant style!!!!!!!!

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 box store bought cheese ravioli

1/2 Lb crimmi mushrooms

2 cups spinach chopped

1 cup parmesan cheese

1 cup basil pesto

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Heat oil and butter

Add mushrooms, onion and garlic saute until golden

Add heavy whipping cream, chicken stock, pesto and parmesan cheese

Simmer until thickens about 10 minutes

Add  ravioli and spinach  simmer 10 minutes longer

Salt and pepper to taste

Top with additional parmesan……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This classic Italian pasta is usually made with Italian sausage. I didn’t have any, so I used what I had, pancetta,

if you don’t have pancetta  you can use bacon.

For the longest time I didn’t know the difference between bacon and pancetta,

there is a difference, to make bacon pork belly sides are brined and smoked.

Pancetta the Italian version of bacon pork belly sides are salt and  heavily peppered,  curled into a tight roll,

wrapped in casing to hold it’s shape, and cured, but not smoked like bacon.

I have used both, and found little difference, for a lighter version I use  Italian style chicken sausage.

This  traditional Italian pasta recipe is made with orecchiette  ‘little ear” pasta.

I have used different shapes of pasta in this recipe, you can without changing the flavor much,

“little ears” is a family favorite.

Traditional the recipe uses broccolini rabe, the Italian broccoli, it tastes similar with  more bite and  bitterness.

If broccoli is all you have then use broccoli, but this might be one of those recipes where you make a trip to

Trader Joe’s and buy broccolini rabe.

This recipe is quick, easy and like most of my recipes customizable to fit your lifestyle and diet,

it can be on your table in 30 minutes and  become one of your family’s favorite too.

Key words quick, easy. favorite equals win-win -win recipe.

If you visit please stay. Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. Oreccehiette pasta cooked El Dente

I Lb broccoli rabi

4 oz. panceta

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, thyme and hot pepper flakes

2 Tbs. each olive oil and butter for saute

salt and pepper to taste

Instruction

Heat oil and butter

Cook panceta until crispy

add onion and garlic saute until opaque

Add trimmed and cleaned broccoli

Add  chicken stock and herbs

Simmer  10 minutes

Toss cooked orecehiette  in sauce

Top with additional parmesan……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What could be more prefect for a quick  light dinner  than a meal that comes together in less than an hour, and a family favorite?

I like quick recipes for family dinners that doesn’t have me running to the store for ingredients only used in one or two recipes.

This simple recipe is one of my favorites, not only does it have a lot of my favorite flavors it puts broccoli in a whole new light, pesto.

It’s similar to the old classic basil pesto, using  broccoli  as the main ingredient,  for a new taste experience.

Here’s a side note pine nuts can be pricey, so you can use walnuts, almonds or a combination of all three for the same

nutty texture and flavor. I find it doesn’t change the flavor of the pesto much since broccoli is the prevailing flavor and it’s delirious.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. egg fettuccine

I Lbs large shrimp

1 Lbs steamed broccoli florets

1 cup parmesan cheese

1 cup pine nuts

1 cup chopped spinach

1 cup olive oil

1 bunch Italian parsley and basil

1 cup heavy whipping cream

1/2 stick butter

1/2 cup chopped onion

1 Tbs  chopped garlic

Instruction

Make the broccoli pesto

In a food processor blend the steamed broccoli and next  six ingredients

Melt butter in sautee pan add onion, garlic and heavy whipping cream

simmer until thickens about 10 minutes

add broccoli pesto simmer 15 minutes longer add shrimp last 5 minutes

Toss cooked fettuccine in sauce

Top with additional steamed broccoli and parmesan……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This vegetarian pasta can be on your table in 30 minutes, it’s all in the prep. Yes the  the prep is the most time consuming.

Cooking at the restaurant was easier,   the prep cooks come in at wee hours of the morning to prep for the day.

I try to do the same in my hone kitchen, I don’t like to prep, never did but i find that if a spend one extra hour prepping for two or three meals

Am a happy cook .

Back to the pasta, this recipe was inspired by an eggplant, zucchini,potato and tomato stew my mother made. in summer

.I loved it with crusty fresh baked bread dipped in the sauce, so I reconstructed Mama’s recipe and came up with this one.

I left out the potatoes, added some marinara along with the fresh tomatoes and tossed it with fusilli. You can use any pasta you like.

I like fusilli because it’s spiral shape has nooks and crannies for the sauce to cling to.

Sometimes  I don’t add pasta and serve it cold as a side dish…..great for those summer meals.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1/2 lbs fusilli pasta

1 cup each large diced eggplant and zucchini

1 cup chopped spinach

2 cups chopped tomatoes

1 cup marinara sauce

1/2 cup chopped onion

2 Tb’s. chopped garlic

2 tbs each shopped Italian parsley and basil

1/2 cup Parmesan cheese

salt and pepper to taste

2 Tbs each olive oil and butter

Process…

1 teaspoon chopped garlic

1 tablespoon mixed herbs ( preferably homegrown)

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

1/3 cup balsamic vinegar

1/4 cup lemon juice

Salt and pepper to taste

Instructions

Cook your pasta in salted water with 1 Tbs olive oil

In a saute pan heat the oil and butter

Saute the onion and garlic until golden

Add eggplant and tomatoes cook covered for 10 minutes.

Add zucchini and spinach cook 10 more minutes

Drain pasta add to sauce sprinkle with Parmesan, Italian parsley and basil…ENJOY!!!!