Cod Fish & Penne W/ Asparagus
My fish and pasta combo experiments like salmon & penne alfredo, and the Catfish Spaghetti W/ Garlic-Tomato-Scallions Sauce have been very good so I decided to try this cod fish and penne with asparagus dish too. Like the 2 former fish & pasta combo dishes, this one is also a hit. After my husband and I had seconds , I had to put away the rest before getting the crazy idea of having a third serving each. Seriously!
Shrimp Scampi W/ Fettuccini
What exactly is a Scampi? According to Seaffod Experts website;
Scampi is a type of lobster and is one of the world’s finest delicacies. There are, however, other species frequently referred to as scampi. For example, in the Midwest region of the US freshwater shrimp (Macrobrachium Rosenbergii) are referred to as scampi. So again, what exactly is scampi?
Is scampi a crawfish? Is scampi a crayfish? No, scampi are small clawed lobsters that unfortunately look a little bit like a crawfish. But they definitely shouldn’t be confused with the freshwater crawfish, which is primarily from the Gulf of Mexico and China. Crayfish is another name used for spiny lobster, and if that’s not confusing enough, in the southern US crawfish is called crayfish!.
“Scampi” is actually the tail of the “Nephrops Norvegicus” which is more commonly known as the Norway Lobster, Dublin Bay Prawn (although its not a prawn!) or langoustine. According to Wikipedia, the Nephrops Norvegicus is an orange pink lobster that grows up to 25cm in length and is typically found in the North East Atlantic, the North Sea and parts of the Med.
In short, Scampi is not how the dish is cooked, it’s actually a small clawed lobster that looks like a crayfish. But I bet you when you hear the word scampi you’d think of shrimps cooked in butter, white wine, lemon juice, with some sort of pasta, either spaghetti, linguine, or fettuccini noodles. Now that you know what a Scampi really is coz it certainly doesn’t hurt to know food trivia sometimes, let’s cook shrimp scampi with fettuccini coz that’s what we’re familiar with.
Chicken & Penne Alfredo
I was actually craving for chicken fettuccini alfredo when I made this chicken & penne alfredo dish but realized that I didn’t have enough fettuccini in the box. I had a full box of penne though so I used that instead. AND, I didn’t have boneless chicken breasts either so I decided to just cut up chicken leg quarters and cook ‘em in big pieces like that. I guess I could’ve deboned the chicken but I was lazy so big pieces it is. to make it a little fancy, I added a splash of Pinot Grigio. White wine in pasta never hurt anyone. In fact, it makes me very happy, Haha!
| Chicken & Penne Alfredo |
- 1 box of penne,cooked according to the box (al dente;)
- 2 leg quarters, cut each in half(or use 6 chicken thighs or legs)
- 1 jar of Alfredo sauce
- 1/2 cup of Pinoy Grigio (use whatever white wine you have)
- 1/2 cup of water
- a handful of capers
- sprinkle of garlic powder
- sprinkle of Italian Seasoning
- sprinkle of salt and pepper
- roughly chopped parsley for garnish
- a little bit of oil
- Cook the penne, according to the box.
- In a pot, heat up oil. Add the chicken pieces, skin side down. Brown each side for 3-5 minutes. Transfer the browned chicken into a platter. Drain the grease into a bowl.
- Pour the Alfredo sauce into the pot. Add water, white wine, capers, garlic powder, Italian seasoning, salt and pepper. Whisk everything together. Place the chicken pieces back and the juices into the pot. Stir a couple of times. Cover the pot and let it simmer. Stir occasionally.This pot should be simmer while cooking the pasta in another burner.
- Stir in the cooked penne into the pot of chicken and Alfredo sauce. Stir everything then transfer into a serving bowl/platter. Sprinkle with chopped parsley for garnish.
- Serve in a plate and generously sprinkle grated parmesan cheese.
Pork, Baby Corn, & Water Chestnuts Lo Mein
I’m adding this to my collection of Lo Mein recipes here at Feistycook. Variety is good in noodle-based recipes. Use regular spaghetti noodles or angel hair. The latter is one of my favorite pasta noodles so I usually use that when making Lo Mein but I switch it up a bit once a in while by using the regular spaghetti kind. Anyhooo, let me show you how easy to make this dish.
Stuffed Tortellini & Broccoli Slaw Pasta Salad W/ Raspberry Vinaigrette
Cold pasta salads are good side dishes with grilled meat dishes during these Spring warm days which of course extend all the way to Summer season. This Stuffed Tortellini & Broccoli Slaw Pasta Salad W/ Raspberry Vinaigrette is similar to the Corabella 4-Cheese Tortelloni & Broccoli Florets Cold Salad and Tricolor Rotini & Broccoli Salad W/ Golden Raisins and Sunflower Seeds. In the two aforementioned pasta salads, I used Italian Salad dressing. This time around, I used raspberry vinaigrette dressing that I was so happy to find at the store just the other day.
And of course, this is another simple dish for the Corabella cheese-stuffed pasta that are just so handy for any day.
Turkey Meatballs In Corabella Mezzaluna Ravioli
I’m still going through the various Corabella pasta that I received from the company to try. The family is enjoying the simple dishes I’ve come with that’s for sure. This time around I used the Mezzaluna Ravioli to go along with the turkey meatballs. The raviolis are stuffed with 4 cheeses which includes ricotta and Gorgonzula.
Beef, Broccoli, & Shitake Mushrooms Angel Hair Lo Mein
I couldn’t think of a clever title to introduce Angel Hair pasta as the noodles I used for this Lo Mein. Beef, Broccoli, & Shitake Mushrooms Angel Hair Lo Mein sounded pretty good to me. Angel Hair happens to be my favorite pasta so I try to use it more besides making regular spaghetti, or baked spaghetti or Shrimp Alfredo out of it.
Guess what? You can use spaghetti noodles or Angel Hair to make Asian noodle-based dishes.
Easy Baked Macaroni
What to do when you want to spruce up a typical pasta with sauce dish? Top it with cheese and bake it. Hence, the baked macaroni.
Read more
Spam Linguine
Call this pasta dish with SPAM one of those weird food combination. As strange as it may sounds, this pasta dish was actually good. If you like Spam then you might actually consider believing me. But if you don’t, then it wouldn’t be presumptuous of me to think that you probably rolled your eyes once you’ve read the title. AHA!
The family likes Spam. We like it fried with eggs, and a side of sliced tomatoes for breakfast, or Spam sandwiches, or Spam sushi roll. But last night I said, yah know, let me try cooking Spam some other way. How would it taste like with pasta and spaghetti sauce? Well, it was surprisingly good.
INGREDIENTS:
1 can of Spam, sliced thinly, cut in half, then in strips
1 jar of Bertolli Olive & Garlic Spaghetti Sauce (or whatever pasta sauce you’ve got)
half a jar of water (use the pasta sauce jar, cover and shake the jar to incorporate water with sauce remnants)
sprinkle of dried basil
sprinkle of dried oregano
2 tbsp of sugar
half a box (or more) Linguine pasta, cooked accordingly
Cook the linguine pasta according to the box.
Heat up a sauté pan. You don’t need oil coz the Spam has enough fat content. Once the pan is hot, sprinkle the spam strips all around. Let that cook until slightly brown. Don’t burn. Stir a few times.
Then add the pasta sauce, and water. Sprinkle dried basil, dried oregano and sugar. Stir everything, cover the pan then simmer in medium heat. The sauce should be simmering while you’re cooking the pasta.
Once the pasta is cooked, turn stove off on both burners. Then using a pasta ladle, slowly transfer the pasta onto the sauce pan. If this step is hard for you coz you don’t want the pasta water all over the pasta sauce, just drain the water off into the sink then just transfer the pasta into the sauce pan. Gently stir everything together.
Serve with garlic bread. Sprinkle grated Parmesan cheese on top. The Italian Chefs namely Mario Batali, Giada de Laurentiis and other pasta connoisseurs would probably turn their nose up on this dish but hey, it’s my kitchen so I’ll do whatever I want with the pasta and sauce. Besides, my children loved it. They devoured the leftovers for lunch today that I didn’t get a bowl of my own.
Penne Alfredo & Capers
This Penne Alfredo is a very simple and easy to make pasta dish with a bit of kick thanks to the capers.
INGREDIENTS :
a box of penne pasta, cooked al dente
1 jar of Alfredo sauce
half a jar of water
half-a pound of ground beef
half a handful of capers, chopped finely
Italian seasoning
salt and pepper
a few more capers for garnish
Cook the pasta, al dente.
Brown the ground beef. Discard the fat form the meat. Add the Alfredo sauce. Pour water on the Alfredo sauce jar. Cover and shake to incorporate all the remaining sauce from the jar with the water. Pour it onto the beef and sauce mixture.
Season with Italian seasoning, salt and pepper. Stir in the chopped capers. Cover the pan and simmer for 10 to 15 minutes, stirring occasionally.
Once plated, just add a few more capers on top as garnish and more flavoring.
—-originally posted at old Blisstree underb5media—–
