Fettuccini with lobster

• 6 tablespoons (3/4 stick) butter
• 2 10- to 12-ounce frozen lobster tails, thawed
8 ounces shiitake mushrooms, stemmed, thinly sliced
• 1/2 cup (packed) thinly sliced fresh basil
• 3 garlic cloves, chopped
• 1  cups whipping cream
• 4-ounces of clam juice
• Chili Flakes
5 ounces black fettuccine
• 1/4 cup freshly grated Asiago cheese (about 1 ounce)

• Melt butter in heavy large skillet over medium-high heat.
• Add lobster tails and sauté until shells are bright red in spots, about 4 minutes.
• Cover skillet; reduce heat to low and cook until lobster is cooked through, about 5 minutes.
• Remove from heat.
• Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean).
• Add mushrooms, half of basil, and garlic; sauté until mushrooms soften, about 5 minutes.
• Add cream and clam juice.
• Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes.
• Reduce heat to low.
• Add lobster (or shrimp if using) and simmer 1 minute.
• Stir in remaining basil.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain well.
• Return to pot.
• Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

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Chicken Tenders with Pasta Peperonata

Ingredients:pasta peperonata
• 1 each red and yellow bell pepper
• 12 chicken tenders (1 1/2 lb.) seasoned with salt and black pepper
• 2 TB spoons all-purpose flour
• 4 TB spoons olive oil, divided
• 1/2 cup minced onion
• 1 TB spoon minced fresh garlic
• 1 can (14.5 oz.) crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 2 TB spoons red wine vinegar
• 1 tsp. sugar
• salt and red pepper flakes to taste

•  Preheat oven to 300 degrees F.
• Roast bell peppers over an open flame until blackened and blistered on all sides.
• Transfer peppers to a bowl, cover with plastic wrap, and let steam 10 minutes.
• Dust tenders with flour.
• Heat 2 TB spoons oil in a large skillet over medium- high.
• Cook tenders until golden brown, 2-3 minutes per side.
• Transfer tenders to a baking sheet; keep warm in oven.
• Heat remaining 2 TB spoons oil in same skillet over medium-high.
• Add onion and cook until translucent, 2 minutes.
• Add garlic and cook until fragrant, 30 seconds.
• Stir in tomatoes, broth, vinegar, sugar, and bell peppers.
• Bring sauce to a boil, then reduce heat and simmer 5 minutes.
• Season sauce with salt and pepper flakes.
• Serve tenders with sauce.

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Chicken Pasta Primavera

Ingredients:Chicken Primavera.
8 oz.  pasta, uncooked
• 2 chicken breasts, diced
1 tsp olive oil
• 1 medium zucchini squash, cut into semi- circles
1 medium yellow squash, cut into semi-circles
1 head broccoli, cut into florets
• 2 carrot sticks, peeled and chopped
• 5 small tomatoes, seeded and diced
• 2 garlic cloves, crushed
• 3 Tbsp butter or margarine
• 4 Tbsp flour
• 2 cups milk
• 3 Tbsp basil, chopped
• 1/4 teaspoon red pepper
• 3-4 Tbsp Parmesan cheese
• Salt and pepper, to taste

• In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl.
• In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.
• Add all the  vegetables except the tomatoes  to same skillet that cooked the chicken in.
• Steam for 10-15 minutes with 1 cup of water.
• Add the tomatoes during the last minute.
• Mix flour with milk.
• Add milk mixture to the vegetables.
• Add butter, red pepper, and basil.
• Stir.
• Add chicken back to the skillet.
• Season with salt and pepper to taste.
• Cook until thickens, about 3 minutes.
• Toss the pasta with the vegetable mixture to combine.
• Sprinkle with the Parmesan and serve immediately.

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Truffled Mac and Cheese

Ingredients:Truffled Mac and Cheese
• 2 tablespoons unsalted butter
• good olive oil
• 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
• 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
• 3 tablespoons sherry
• Kosher salt
1 pound pasta
• 6 TB spoons  truffle oil
• 1/2 cup all-purpose flour
• 1 quart whole milk, scalded
12 oz Gruyere cheese, grated (4 cups)
8 oz extra-sharp Cheddar, grated (2 1/2 to 3 cups)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 2 garlic cloves, chopped
• 3 tablespoons chopped fresh parsley

• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender.
• Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed.
• Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt.
• Add the pasta and cook for 6 to 8 minutes, until al dente.
• Drain well.
• Meanwhile, heat the truffle oil in a large (4-quart) saucepan and whisk in the flour.
• Cook for 2 minutes over low heat, stirring constantly with a whisk.
• Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy.
• Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced.
• Bake pasta  for 35 to 45 minutes, until the sauce is bubbly and the top isgolden brown.
• Serve hot
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Mac and Cheese with Sundried Tomatoes

Ingredients:Mac and Cheese with Sundried Tomatoes
• 2 tablespoons unsalted butter, plus extra for baking dish
• 1 clove garlic, minced
1 lb mini pasta shells
• 4 tablespoons sun-dried tomatoes, chopped
• 1 cup mascarpone cheese
• • 2 cups half-and-half
• 8-10 fresh basil leaves, finely chopped
• Parmesan cheese, to top (optional)

• Melt  butter in a small pan over low heat.
• Add  garlic, sun-dried tomatoes, basil, and Mascarpone Cheese.
• Toss to combine.
• Reserve.
• Bring a large pot of heavily salted water to a boil over high heat.
• Add the pasta and cook according to the package instructions.
• Meanwhile, add the half-and-half to the Mascarpone mixture  and bring to a simmer over low heat.
• Simmer until reduced and slightly thickened, about 5 to 7 minutes.
• Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
• Sprinkle over some Parmesan cheese if desired and serve.

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Pesto Mac and Cheese

Ingredients:Pesto Mac and Cheese
• 2 tablespoons unsalted butter, plus extra for baking dish
• 1 clove garlic, minced
• 2 tablespoons finely chopped basil leaves
• 1 3/4 cups Parmesan cheese
1 lb mini pasta shells
• 2 cups half-and-half
16 ounces goat cheese
• 1/2 cup pesto sauce, store-bought or home-made
• 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

• Butter a 2 quart baking dish. Preheat the broiler and arrange a rack on top.
• Melt the remaining 2 tablespoons of butter in a small pan over low heat.
• In a large bowl add the garlic, basil, and 1/4 cup of the Parmesan.
• Add the melted butter and toss to combine.
• Reserve.
• Bring a large pot of heavily salted water to a boil over high heat.
• Add the pasta and cook according to the package instructions.
• Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat.
• Simmer until reduced and slightly thickened, about 5 to 7 minutes.
• Reserve 1/4 cup of the pasta cooking water and drain the pasta.
• Put the pot over low heat and add the half-and-half mixture.
• When it simmers, add the goat cheese and whisk until smooth.
• Add in the remaining Parmesan and whisk until melted.
• Add the pasta and stir to coat.
• Stir in the pesto, reserved cooking water, salt, and pepper.
• Season with additional salt and freshly ground black pepper, if needed.
• Pour the pasta mixture into the buttered baking dish and top with the basil mixture.
• Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes.
• Remove from the broiler and let cool for 5 minutes before serving.

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Chicken Fried Rice

Ingredients:chicken fried rice site
• 3 cups rice, prepared
• 1/2 pound boneless, skinless chicken breasts, cooked
• 1 cup peas & carrots, frozen
• 1 cup stir-fry vegetables, frozen (Broccoli, Sugar Snap Peas, Green Beans, Carrots, Celery, Onions, Mushrooms, Red Peppers)
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce

• Prepare rice according to package instructions to yield 3 cups cooked rice.
• Heat sesame oil in a wok on medium heat.
• Add vegetables.
• Stir fry until tender, about 6 minutes.
• Crack eggs into pan and scramble, mixing throughout vegetables.
• Add rice, chicken, and soy sauce to pan.
• Heat through.
• Remove from heat

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Saffron Risotto

Ingredients:Saffron Risotto
• 2 1/2 quarts vegetable  broth
• 4 tablespoons unsalted butter
• 1 onion, minced
• 1/2 teaspoon saffron threads
• 3 1/4 cups arborio rice
• 1 1/2 cups dry white wine
• 1/2 cup freshly grated Parmigiano cheese
• Salt and freshly ground pepper

• In a large saucepan, bring the vegetable broth to a boil over high heat.
• Cover and keep hot over low heat.
• In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat.
• Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
• Crumble in the saffron threads and cook for 1 minute, stirring.
• Add the rice and stir to coat thoroughly with butter, about 2 minutes.
• Add the wine and cook over moderately high heat, stirring, until evaporated.
• Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring.
• Reduce the heat to moderate.
• Cook, stirring the rice constantly, until the stock has been absorbed.
• Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.

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Puerto Rican Pork and Beans

Ingredients:Puerto Rican Pork and Beans
• 1 tablespoon olive oil
2 lb country-style pork loin spareribs
• 7 cups cold water
• 1 medium carrot, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into 1/2-inch cubes
• 6 garlic cloves, crushed and chopped
• 3 bay leaves
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 1/2 cups dried red kidney beans, picked over and washed
• 1 bunch cilantro, leaves chopped, stems discarded
• Tabasco sauce

• Heat the oil in a large heavy saucepan.
• When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
• Add all the remaining ingredients except the cilantro leaves and Tabasco.
• Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
• Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.


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Calamari on Pasta

Ingredients:Calamari on Pasta
1 lb fresh calamari
• 2 TB spoon olive oil, divided
• 4 cloves garlic, crushed, divided
• 1 shallot, thinly sliced
• 1 (28-ounce) can tomato sauce
• 1 cup white wine
• 1 cup basil, chopped, divided
1 lb  linguine or spaghetti
• salt, pepper

• Clean the calamari and cut the bodies into thick rings, discard the tentacles.
• Marinate calamari rings in 1 TB spoon olive oil, 2 garlic cloves and 1/2 cup chopped basil.
• Set aside.
• Heat 1 TB spoon olive oil in a large saute pan.
• Add garlic and shallot and cook over medium-low heat for about 2 minutes.
• Add tomato sauce and white wine.
• Cook sauce over high heat for 5 minutes, until it reduces and thickens.
• Season with salt and pepper, to taste.
• Add basil to the tomato sauce, lower heat, and simmer, uncovered, for about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes).
• Drain well, shaking colander gently to remove excess moisture.
• Add calamari with the marinade to tomato sauce, and cook for 3 minutes, or until just cooked through.
• Taste for seasoning, and add more salt and pepper, if desired.
• Serve with  drained pasta.

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