Pasta
That’s some title, right? I was at a loss for a good name for this recipe but it definitely falls in the delicious category no matter what it’s called! This recipe does take some time and does use more pots and pans than I typically like to use, but when you take a bite you will agree it is worth the effort! This recipe would also be very good with fresh mushrooms added to the veggies. I did not add them as I am not a fan of ANY mushroom no matter how they are cooked, but if you like them feel free to add them!
INGREDIENTS
1 bunch of fresh asparagus, trimmed and cut into bite size pieces
12 ounces (one small container) of cherry tomatoes, halved
Salt
Pepper
2 Tablespoons olive oil
3 Tablespoons of butter, divided
3 cloves of garlic, finely diced
1/2 cup heavy cream
1/2 cup of 1% milk
Pinch of nutmeg
3/4 cup freshly grated Asiago cheese
1 large egg yolk, beaten
3/4 of a sleeve of buttery round crackers such as Ritz, crushed
1 box of penne pasta, cooked to al Dante
DIRECTIONS
Cook pasta in salted water until al Dante. For roasted vegetables turn your oven to broil and leave the oven door slightly open. On a sheet pan, add the sliced tomatoes and asparagus, drizzle with the olive oil, add a pinch of salt and pepper. Mix well, being sure to coat all the veggies with the oil. Place in the oven still leaving the door slightly open. Broil until the veggies are tender and just starting to char. Remove from oven and set aside.
To make the sauce, combine the 1 Tablespoon of butter, nutmeg, garlic, heavy cream and milk in a saucepan over medium heat. Bring sauce to a simmer and remove from heat stir in the Asiago cheese and the egg yolk whisking constantly to prevent egg from scrambling. If the mixture is too thick add a little more milk. Add salt and pepper to taste.
Preheat oven to 350 degrees. To assemble combine your cooked pasta, veggies and alfredo sauce mix well to make sure everything is coated with the sauce. Pour pasta into a 9 x 13 dish. Top with crushed crackers and 2 Tablespoons of melted butter. Bake for about ten minutes, just long enough for the crackers to slightly brown. Remove from oven and serve warm.
Enjoy!
I am excited to share one of Jim’s recipes with you. Everyone thinks I am the cook in the house, but I can tell you Jim can make some amazing plates of food! He does not cook often as he does not have the time but when he cooks it is always delicious! Sadly I did not get to taste this dish as he made it while I was enjoying some sunshine in Key West, Florida. Thankfully for me, he wrote the recipe down to share with all of us!
INGREDIENTS
1 package boneless chicken thighs
3 Tablespoons of canola or vegetable oil
1/2 cup White Zinfindel wine
Salt to taste
Pepper to taste
1 cup plus 3 Tablespoons of flour, divided
2 cups chicken stock
1/2 Tablespoon roasted garlic purée
1/2 pound penne pasta
DIRECTIONS
Place one cup of the flour in a large bowl and coat the chicken thighs in the flour coating all of the chicken.
Heat your oil in a large skillet on medium high heat. When the oil is heated, add the chicken and cook both sides of the chicken until golden brown. Remove chicken to a plate while you make the sauce.
Turn the pan to medium heat, add the 3 tablespoons of flour, salt, pepper and the roasted garlic. Mix well stirring up all of the chicken drippings in the pan. Add the wine and the chicken stock whisking until thick and bubbling. Reduce heat to a simmer. Add the chicken back into the pan and cover. Continue to cook for 40 minutes.
When the chicken is almost done, cook your pasta in boiling salted water until al dante (about ten minutes). Drain.
To serve place the pasta on your plate and top with the chicken and sauce.
Enjoy!
This dish SCREAMS Spring! This would be a great addition to your Easter table! The bright lemon flavor with roasted asparagus and goat cheese, oh ya! If you don’t like lemon, this dish is definitely not for you. The fresh lemon juice really comes through. We enjoyed this with grilled chicken but I will be making this all through Spring! This is great made ahead. Just be sure to add the goat cheese just before serving.
INGREDIENTS
DRESSING
3 lemons total
Zest of two lemons
1/2 cup lemon juice (I needed three lemons to get 1/2 cup)
3 garlic gloves, finely minced
Salt to taste
Pepper to taste
1/2 cup extra virgin olive oil
FOR THE ORZO
1 pound thin asparagus, trimmed and sliced into bite size pieces
Salt
Pepper
Drizzle of olive oil
4 cups chicken stock
16 ounce box of orzo pasta
Goat cheese to taste
DIRECTIONS
For the dressing- add the zest of two lemons, 1/2 cup lemon juice, garlic, salt, pepper in a bowl. Whisk in the olive oil. Set aside.
For the asparagus- clean and trim your asparagus stalks and cut them into bite size pieces. Place your asparagus on a baking sheet, add salt, pepper and a drizzle of olive oil and combine well coating the asparagus pieces. Place the baking sheet in the oven on the top shelf of the oven leaving the oven door slightly ajar. Roast the asparagus for about 5-7 minutes stirring occasionally just until the asparagus is crispy and slightly charred. Remove from oven and set aside.
For the orzo- Place the chicken stock in a pot and bring to a boil. Add orzo pasta and cook until tender about ten minutes. Drain the orzo, add the orzo to a heat resistant bowl, add the asparagus and the dressing, mix well. Cool to room temp. If serving right away add the desired amount of goat cheese. If serving later add goat cheese just before serving. Refrigerate until serving. Garnish with lemon if desired.
Enjoy!
I’m not sure too many of my East Coast friends have heard of Ilvento’s Sauce. I know I had not heard of it until recently! This product has not only been featured on Good Morning America it was also one of Oprah’s favorite things this past holiday season! I don’t follow Oprah, but I will confess I do check out her favorite thing’s list each season!
Ilvento’s started in 1933 and is still going strong. The sauce is made in southern California with no additives or preservatives and is all natural. I like this product already!
Let’s talk about their different sauces. It’s not just one sauce, but they have four different sauces. The first sauce is the Original Sugo Marinara that is described as sweet with garlic and basil. They also have an Arrabbiata sauce that they describe as their spiciest sauce of all. Next is the Dal Pietro sauce that is savory and rich that would go well with lamb or with your favorite lasagna recipe. Any mushroom fans out there? The last sauce is a mushroom Boscariolo that is made with whole mushrooms and that is popular with the vegans of the world!
Now that you know a little bit about the product, are you wondering how it tasted? I tried the Dal Pietro and it was exactly the way as they described it…rich and savory! I have to say the second I opened the jar the smell was just incredible of the herbs and spices flowing from the jar. I have never experienced this with any other jarred sauce. I have to say at that point I was getting a little excited about tasting the sauce! I served this over pasta with pork sausage (my boys like a hearty dinner). After the sausage had browned I added the sauce and brought it to a simmer. We all sat down for dinner and Jim asked if this was going on the blog. I said “yes it is” then he asked “what’s in the sauce”. I told him it was from a jar, he said “no way, that is not from a jar”. I said “it is” and he continued on and on with me until I finally took the jar out of the recycling bin to prove it to him! The sauce truly was that good! Full of flavor, bold seasoning and not the super sweet you typically get from jarred sauces. The last time I had a sauce this good was at a restaurant in the north end of Boston!
With all of that being said and the most amazing flavor I have ever tasted out of a jar I have to tell you…the price is not cheap! This can been purchased from their website with various combinations or single jars. A combination pack with one of each flavor is $36.95 plus shipping. It would be about ten dollars a jar, that is definitely much more than I spend on any sauce and not an amount I would spend all the time but I have to say it was good enough to bring me back for more
www.ilventos.com
Enjoy!
We just loved this dish! Lots of flavor with the sweetness from the sun dried tomatoes and the rich creaminess from the parmesan, not to mention the fresh basil. This would be great with some roasted asparagus and a splash of white wine as well! Having this dish cook in just one pot is an added bonus! Give this recipe a try I know you will enjoy it as much as we did!
INGREDIENTS
1 pound boneless, skinless chicken breast, diced into bite size pieces.
1 Tablespoon olive oil
Salt to taste
Pepper to taste
2 cloves of garlic, minced
1 1/4 cups dry orzo pasta
2 3/4 cups low sodium chicken broth
1/3 cup sun dried tomatoes, drained and diced
3/4 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
DIRECTIONS
Heat the olive oil in a large sauté pan over medium high heat. Once the oil is heated, add the diced chicken, season the chicken with salt and pepper. Cook the chicken so that it is browned and seasoned on both sides, the chicken will not be cooked through at this point. Add the garlic to the pan and sauté for a couple minutes. Add the chicken broth and bring to a boil. Add the orzo pasta, reduce heat to medium and cover the pan. Allow to boil for five minutes. Uncover and continue to boil about another five minutes or until orzo is tender, stirring occasionally. It will still be a little saucy with the broth. Once the pasta has cooked, remove from heat and add the cheese stirring until the cheese is melted. Add the basil and sun dried tomatoes, stirring throughly. I seasoned with a little more pepper but that is up to you.
Serve warm.
Enjoy!
This recipe can be found at www.cookingclassy.com
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