Shrimp Alfredo Pasta

Ingredients:shrimp alfredo
• 1/2 lb. (8 oz.) fettuccine
• 2 Tbsp. unsalted butter
• 2 Tbsp. all purpose flour
• 1/2 cup dry white wine
• 1 cup milk
1 lb. medium-sized shrimp, peeled and deveined
• salt and pepper to taste
• 3/4 cup parmesan cheese
• 1/4 cup fresh parsley, chopped, for garnish

Directions:
•  Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
• Melt butter in pot over medium heat.
• When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
• Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
• Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.
• Add Shrimp and cook for 5-6 minutes.  Shrimp quicks very quickly, so keep an eye on it.
• Add cooked pasta and shrimp  sauce pot and toss to combine.
• Top with fresh chopped parsley for garnish and serve immediately.

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

Directions:
• 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.

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

Directions:
• 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

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

Directions:
• 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.

Beef Tips and Noodles

Ingredients:Beef Tips and Noodles
2 lb top sirloin, cut into one-inch pieces
• 2 TB spoons olive oil divided
• 2 onions sliced
• 2 TB spoons cornstarch
• 1/2 teaspoon thyme
• 2 cups beef broth
• salt,pepper
• 1/2 cup white wine
8 oz fresh mushrooms, sliced
• egg noodles

Directions:
• Saute the onions in the large skillet in 1 tablespoon of oil over medium low heat until done (about 5 minutes)
• Add meat.
• Saute until brown, about 15 minutes.
• In a small one-cup bowl, add the cornstarch, thyme, and pepper and mix well.
• Add the spices to the browned meat, and stir gently until the meat is coated with the mixture.
• Stir in the broth and wine.
• Cover the skillet.
• Bring just to a boil and reduce the heat and simmer for 1 1/2 hours or until almost tender.
• Making sure the meat is just barely covered with the broth.
• Add the fresh mushrooms, stir.
• Cover once more and simmer until beef is done and sauce is thick.
• It sauce is not as thick as you would like it to be, add a tablespoon to a small dish with a little cold water, stir until smooth, and then add to the beef and stir.
• Boil the noodles.
•  Drain the noodles well, and keep hot until served.
• Ladle the noodles onto a dinner plate, and pile the beef tips in the center of the bed of hot noodles.

Meat Tortellini

Ingredients:meat tortellini
Filling:
1 lb ground pork
• 1 egg
• 1 TB spoon butter, melted
2 oz Parmesan cheese, grated
• 1/2 teaspoon nutmeg
• salt, pepper
Dough:
• 4.5 cups all-purpose flour
• 2 large eggs
• 1 ½ cup water
• 1 tablespoon  melted butter
• 1/4 teaspoon salt

Directions:tortellini shaping
Dough:
By Hand:
• On a clean surface make a well with the flour.
•  In a measuring cup mix the eggs, water and salt.
• Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated.
• Add melted butter.
• Do not force the dough to take all of the flour.
•  Place in the refrigerator for 30 minutes to rest.
By Food Processor:
• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times.
•  In a liquid measuring cup whisk the eggs, water and melted butter.
•  While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl.
Filling:
• In a bowl combine all ingredients.
Preparation:
• Using the fresh pasta recipe, roll out your dough either by hand or by machine.
• With a knife cut the dough into 1 1/2 inch squares.
• Place 1 teaspoon  of meat mixture into the center of each square.
• Fold the dough in half to form a triangle over the filling.(Illustration).
• Gently press all the air out.
• Roll the tortellini.
• Push the two ends together.
• In half a gallon of rapidly boiling salted water add the tortellini in batches.
• Cook for 5 to 8 minutes, or until they float to the surface.
• Remove to a strainer to drain.
• Serve with Parmesan cheese.

Galushki- Lazy Cheese Pierogi

Ingredients:galushki (lazy cheese pierogi)
15 oz ricotta cheese
• 1.5 cups flour, plus for dusting
• 2 eggs
• 3 TB spoons butter, melted
• 2 TB spoons sugar
• 1/4 teaspoon salt
• 2 TB spoons butter for frying

Directions:
• In a large bowl, combine ricotta cheese and eggs. Stir in the flour, sugar, salt and 3 tablespoons butter.
• Knead the dough on a lightly floured surface.
• Form into a 1 1/2-inch-thick rope.
• Cut rope of dough diagonally into 1-inch pieces. (You can freeze the galushki at this point and cook them as you need).
•  Bring 3 qts. of water to a boil.
• Reduce heat.
• Place pierogi in boiling water.
• Boil for 3 minutes  stirring gently to prevent sticking.
•  Remove from the pot with a slotted spoon.
• In a large skillet melt 2 TB spoons butter.
• Add galushki and saute for 2 minutes until lightly browned.

Potato and Cheese Pierogies

Ingredients: potatoe and cheese pierogies
Dough:
•2 cups flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened
• butter for sauteing
Filling:
• 2 large potatoes, peeled
• 1 onion, finely chopped
• 2 TB spoons butter
2 oz cheddar cheese, shredded
• salt, pepper

Directions:
Dough:
• Mix together the flour and salt.
•Beat the egg, then add all at once to the flour mixture.
• Add the sour cream and the softened butter  and work until the dough loses most of its stickiness.
• Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight.
Filling:
• Peel and boil the potatoes until soft (about 30 minutes).
• While the potatoes are boiling saute the onion in butter until soft and translucent.
• Mash the potatoes with the sauted onions and cheddar cheese .
• Add salt and pepper to taste.
• Let the potato mixture cool.
Pierogi:
• Roll the pierogi dough on a floured board or counter top until 1/8″ thick.
• Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass.
• Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil the perogies a few at a time in a large pot of water.
• Boil for 8-10 minutes.
• Rinse in cool water and let dry.
• Melt butter in a skillet.
• Add pierogies and pan fry until lightly crispy.
• Serve with a side of sour cream.

 

Couscous with Italian Sausage

Ingredients:couscous with italian sausage
For the Couscous:

•  1 1/2 cup chicken stock
• 1 1/2 cup couscous
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper
For the Italian sausage:
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 green pepper, chopped
• 1 garlic clove, minced
• 1 pound mild Italian sausage, cut in chunks
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 to 3 bay leaves
• Pinch cayenne pepper, adjust to personal preference
• Kosher salt
• Freshly ground black pepper

Directions:
For the couscous:
• Place a 3-quart pot over medium-high heat.
• Add the chicken stock. • Bring to boil.
• Add couscous, stir quickly.
• Slowly whisk in the cornmeal.
• Remove from heat and cover.
• Let stand for 5-6 minutes.
• Stir in the butter.
• Season with salt and pepper.
• Fluff with a fork.
For the Italian sausage:
 Place a deep skillet over medium heat and coat with the olive oil.
•  Add the onion, green pepper and garlic; saute for 2 minutes to soften.
•  Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.
• Sprinkle in the flour and stir with a wooden spoon to create a roux.
•  Slowly pour in the chicken stock and continue to stir to avoid lumps.
• Toss in the bay leaves. • Bring to simmer and cook until the gravy is smooth and thick, about 4 minutes.
• Add the cayenne pepper.
•  Season with salt and pepper.
•  Spoon the couscous into a serving bowl.
• Add the Italian sausage mixture and mix well.
• Serve immediately.

Stuffed Manicotti

Ingredients:Stuffed Manicotti
8 oz manicotti
• 1 jar (24 oz) Marinara sauce
• 2 TB spoons olive oil
• 1 clove garlic, chopped
12 oz ricotta cheese
8 oz mushrooms, chopped
1 lb ground beef
• 1 cup Parmigiana cheese, divided
• salt, pepper
• 2 TB spoons water

Directions:
•  Preheat oven to 400 degrees F.
• Cook Manicotti according to package directions.
• In a skillet heat olive oil with garlic and before garlic turns yellow, add mushrooms and ground beef.
• Season with salt and pepper.
• Brown.
• Mix ricotta, mushrooms, salt, pepper and half the Parmigiana.
• Fill the Manicotti.
• In a 9×13 inch greased baking dish, place half of the Marinara sauce and water.
• Arrange the Manicotti.
• Cover with remaining sauce and Parmigiana cheese.
• Cover with aluminum fail and bake for 30 minutes.