PASTA ALFREDO WITH CHICKEN

Fettuccine Alfredo with Chicken
Serves 2


8 oz Fettuccine
 
2 Thin Pieces of Chicken Cutlets

1 tsp Granulated Garlic

1 tsp Granulated Onion

Salt and Pepper to taste

4 Tbsp of Butter

1 cup Heavy Cream 

1 cup Parmiggiano Reggiano Cheese

Bring a large pot filled with water up to a boil and sprinkle with a generous pinch of salt. Add fettuccine and cook according to packaged directions. Drain the pasta once cooked and set aside.

2) Season both sides of the chicken with the granulated garlic, onion and salt and pepper to taste.

3) In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite size pieces.

4) In the same pan add the heavy cream and reduce it for 5 minutes. Add the parmiggiano and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Give everything a big toss and dig in right away!

If you thought you could not get that rich and delicious restaurant quality fettuccine alfredo at home, you were so wrong! Fettuccine Alfredo is probably one of the easiest and inexpensive things to make and it always taste so much better when you make it yourself, that way you can control the quality of ingredients and the quantity of salt.



EASY PASTAS

Rabbit Pappardelle

This is a very rustic creation from Emilia-Romagna and, in my view, there's no tastier pasta dish in Italy. It caused a sensation when I served it in Ann Arbor.  The rabbit is slowly roasted, then stewed to make the most fantastic, rich meat sauce, and it's served with wide ribbon noodles called pappardelle.
If you want to make this with a whole rabbit, remember that some parts will cook more quickly than others; I find it easier just to roast a few legs. If rabbit is not your thing substitute chicken thighs.
Serves 4-6

500g pappardelle
4 rabbit legs
50ml olive oil
knob of butter
1 small carrot, finely chopped
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp tomato purée
½ glass white wine
about 250ml chicken or vegetable stock
salt and freshly ground black pepper
freshly grated Parmesan, to serve
small handful freshly chopped flat-leaf parsley, to serve

Season the rabbit legs. Heat the olive oil and butter in a pan, add the rabbit legs and brown on all sides.

Remove the rabbit from the pan, add the vegetables, garlic and herbs and cook for 4-5 minutes, or until evenly coloured.

Return the rabbit legs to the pan and add the tomato purée. Cook for 2 minutes, then add the wine and turn up the heat to bubble then reduce.

Pour over enough stock to cover, then place a cartouche (circle of baking parchment) on top and cook on a low simmer until the meat comes away easily from the bones. This will take about 45 minutes.

Remove the rabbit and set aside until cool enough to handle. Lightly shred the meat into small pieces. Discard the bones.

Strain the stock, discarding the vegetables, and return to a clean pan. Add the rabbit pieces to the stock and place over a medium heat. Simmer until reduced and thick.

Bring a large pan of salted water to the boil and cook the pappardelle for 4-5 minutes, or until al dente. Drain and toss with the rabbit sauce. Serve scattered with the freshly grated Parmesan and chopped parsley.


The best meat dishes


Tagliatelle with Peas and Parma Ham
This is a great, simple dish for summer, perfect to make when fresh peas are in season (or you can use frozen peas).
If you are feeding vegetarians, you can simply substitute goat's cheese or ricotta instead of Parma ham. Both are delicious.
Serves 4

480g tagliatelle
200g fresh peas, podded weight
50ml olive oil, plus extra for drizzling
1 garlic clove, crushed
handful freshly chopped mint
handful freshly grated parmesan
8 slices Parma ham or 200g soft goat's cheese, crumbled
salt and freshly ground black pepper

Bring a medium pan of salted water to the boil. Add the peas and cook for 2-3 minutes. Drain and plunge into iced water. Set aside.

Heat the olive oil in a pan over a low heat and add the garlic. Cook for 1 minute, then add the drained peas and cook for a further 2-3 minutes. Remove from the heat and set aside.

Bring a large pan of salted water to the boil and cook the tagliatelle until al dente.

Drain and add to the pea mixture. Toss well, then season to taste and add the chopped mint and drizzle of olive oil.

Sprinkle in the parmesan and drape over the Parma ham or scatter with the goat's cheese before serving.


Penne Bolognese

I used to wonder why Nonna would spend ages cutting up beef for Bolognese sauce, rather than using minced beef bought from the butcher. The answer is because it tastes so much better. Traditionally this is the way it's always made.Serves 4

2 tbsp olive oil
2 celery sticks, finely chopped
2 carrots, finely chopped
½ onion, finely chopped
1 garlic clove, finely chopped
500g chuck steak, finely diced
150g veal rump, finely diced
3 tbsp tomato purée
100ml white or red wine
300-500ml water or chicken stock
400g dried penne
salt and freshly ground black pepper
handful of freshly grated parmesan, to serve

Heat the olive oil over a low heat in a heavy-based pan. When hot, add the vegetables and garlic and cook gently, stirring occasionally to prevent sticking, but do not allow to colour. Add the diced meat and colour slightly for a minute or two. Add the tomato purée and cook for 4-5 minutes (this ensures it acts as a thickening agent and does not overpower the meat).

Add the wine, turn up the heat a little and allow to bubble and reduce. Cover with the water or stock and stir well.

Cover with a cartouche (a circle of baking parchment). A good Bolognese should cook for at least 3-4 hours over a very low heat, but check it every hour and give it a stir. If necessary, add a touch of water so it does not dry out. When cooked, it should have formed a lovely thick sauce.

Bring a large pan of salted water to the boil and cook the penne for 10 minutes or according to packet instructions, until al dente.

Drain and add to the Bolognese, then season to taste and toss well. Serve sprinkled with parmesan.


Rigatoni with Tomato and Pancetta
This is another quick and cheerful supper: if you don't have any pancetta, use smoked bacon. You can also throw in a few fresh or frozen peas if you like.
Serves 4

500g rigatoni
1 tbsp olive oil, plus extra for drizzling
200g pancetta, diced
1 quantity basic tomato sauce (see below)
1 tbsp chopped fresh flat-leaf parsley
generous handful of freshly grated parmesan
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and add the rigatoni. Reduce the heat and simmer for 10 minutes, or according to packet instructions, until al dente but not overcooked.

Heat the oil in a large frying pan over a medium heat. Add the pancetta and cook, tossing occasionally, until it is golden brown on all sides. This should take no more than about 3-4 minutes.

Add the tomato sauce to the pancetta, reduce the heat and simmer gently for 2-3 minutes.

Drain the rigatoni and add it to the tomato sauce. Check the seasoning and adjust if at all necessary.

Stir in the parsley and serve immediately with parmesan and a drizzle of olive oil.


Crab Linguine

You'll need the freshest possible crab meat for this. If you're feeling brave you can buy a live crab and cook it yourself, but it's fine to get it precooked from your fishmonger. The key is to add it near the end to avoid overcooking. This dish is also lovely made with soft-shelled crab.
Serves 4

320g dried linguine
2 tbsp olive oil
1 garlic clove, finely chopped
4 spring onions, finely chopped
1/2 tsp finely chopped fresh red chilli
300g picked fresh white crab meat
25ml dry white wine
1 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the linguine for 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Fry lightly without allowing to colour for 1 minute. Stir in the crab meat and heat through for another minute. Add the wine to the pan and allow to bubble and reduce completely.

Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.


Spaghetti alle Vongole

In the US I find that Italian food tends to be very spiced up, which is not really authentic. A hint of chilli is sometimes found in southern Italian dishes such as this, but it should not overpower the other flavours.
Serves 4

300-350g dried spaghetti
2 tbsp olive oil, plus extra for drizzling
1/2 tsp de-seeded and finely sliced fresh red chilli
2 garlic cloves, finely sliced
500g small clams, scrubbed
splash of white wine
2 tbsp finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper

Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes, or until soft but not coloured. Add the clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes, or until the clams open.

Remove from the heat, then pick out and discard any clams that have not opened.

Drain the spaghetti and add to the clams. Stir in the parsley and drizzle over a touch of olive oil if it looks a bit dry. Season to taste and serve immediately.


Lobster Spaghetti

 Except for grilling, this is undoubtedly the best way to eat lobster. Use very fresh tomatoes for the sauce, and have only a touch of it - you mustn't overwhelm the delicate lobster. Always use dried spaghetti for this dish - it has a better consistency and is less sticky than fresh pasta.
Serves 4

2 live lobsters about 600-800g each
300g dried spaghetti
50ml olive oil, plus extra for drizzling
2 fresh red chillies, finely chopped
2 garlic cloves, crushed
4 spring onions, finely chopped
3 tbsp white wine
4 large plum tomatoes, quartered, seeded and cut into 1cm dice
2 tbsp chopped fresh flatleaf parsley
2 tbsp chopped fresh basil (chopped at last minute)
salt and freshly ground black pepper

Place the lobsters in the freezer for a couple of hours before you cook them. This will send them to sleep.

Bring a large pan of salted water to the boil and then drop in your lobsters. Cook for 6-8 minutes until the lobsters have turned bright red in colour. Remove and set aside to drain and cool a little.

To remove the meat from the lobster, first twist off each claw and leg joint. Using lobster crackers or the back of a heavy knife, crack the claw and then twist out the lobster meat. Peel off the shell to access all the meat inside. Next twist the tail from the body by bending it back. Squeeze the sides of the tail together until they crack, and pull the tail meat out in one go. Remove the dark vein running down the back of the tail. Cut the meat into bite-sized pieces and set aside.

Bring a large pan of salted water to the boil and cook the pasta for 7-8 minutes, or according to the packet instructions, until al dente.

Meanwhile, heat the olive oil in another large pan and add the chillies, garlic and spring onions. Season well and cook gently, stirring, for 1-2 minutes without colouring. Add the lobster meat and then the wine. Add a little more seasoning, then allow the wine to bubble and reduce right down for 2-3 minutes. Don't cook for longer than this or the lobster will go rubbery. Add the tomatoes, cook for one minute, then remove from the heat. Drain the pasta and add to the sauce. Toss well, then stir in the herbs, season to taste and serve drizzled with olive oil.


The easiest pastas to make

Tagliatelle with Summer Truffle

The best truffles are gathered in the winter, but since just a small one could cost up to £80, why not try the more economical summer variety, as used in this recipe?
Serves 4

480g dried tagliatelle
150g butter
100ml vegetable or chicken stock
30g summer truffle, very finely sliced
salt and freshly ground black pepper

Put the butter and stock into a small pan over a low heat. When the butter has melted, whisk to form a sauce. Remove from the heat and set aside.

Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3-4 minutes, until al dente. Drain well, then toss with the butter sauce. Season to taste and serve immediately, topped with the truffle slices.


Spaghetti with Peperoncini and Garlic

This is a very simple Italian standby dish. It can be quickly put together after a busy day at work because it uses just store-cupboard basics. Beware: the peperoncini can be very spicy.
Serves 2

240g dried spaghetti
2-3 tbsp olive oil
1 garlic clove, finely sliced
2 peperoncini (dried red chillies), crushed
1-2 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly grated parmesan to serve

Bring a large pan of salted water to the boil. Add the spaghetti and stir as it starts to cook. Boil for 7-8 minutes, or according to packet instructions, until the pasta is al dente.

Meanwhile, heat the olive oil in a large deep frying pan, add the garlic and peperoncini and cook for 30 seconds, until soft, but without colouring.

Remove from the heat and set aside. Drain the cooked spaghetti and toss with the peperoncini and garlic. Stir in the chopped parsley, season to taste and scatter with parmesan before serving immediately. 

Basic Tomato Sauce

It's difficult to get really flavoursome tomatoes outside the Mediterranean, so don't be afraid to make sauces using canned plum tomatoes instead. My tip is to add a little sugar to cut through the acidity of the tomatoes - you'll be amazed at the difference it makes to the finished sauce.
Makes 4-6 portions

4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 x 400g cans plum tomatoes
1 garlic clove, finely chopped
2 tsp tomato purée
pinch of sugar
1 sprig of fresh rosemary

Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent. Roughly squash the tomatoes with either your hands or a fork.Add them to the pan along with the garlic, tomato purée, sugar and rosemary.
Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency.
Remove the rosemary spring and finish with a drizzle of olive oil. Store in the fridge for up to 4 days, or freeze until ready to use

TUNA MACARONI SALAD

Tuna Macaroni Salad

2 cups elbow macaroni, uncooked
4 hard-boiled eggs, peeled and chopped
⅓ cup finely diced mixture of celery, green bell pepper, and onion (see note)
¼ cup dill relish
2 tablespoons sweet relish
2 (6 oz) cans tuna, drained
1½ cup mayonnaise ( I used Dukes)
black pepper, Old Bay, seasoning salt to taste
parsley, paprika, garnish

Cook pasta according to package and rinse with cold water when done. Drain & set aside.

In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture. Toss to combine. Add in dill relish, sweet relish and tuna.
Stir to combine.

Stir in mayonnaise. Season to taste with black pepper, Old Bay and seasoning salt (if needed). Spread into a casserole dish.
Garnish with paprika and parsley flakes.
Refrigerate for at least 2 hours or overnight.

VEGETABLE MIXTURE: For the finely diced vegetable you can use a mixture of onion, celery, bell peppers or even carrots. (whatever you like here!) You can even use just one of them.

ADD MORE MAYO: If you find your salad isn't as creamy the next day feel free to add in more mayo.

PASTA WITH FRIED LEMONS

PASTA WITH FRIED LEMONS

 
4 lemons
1 pound linguine or spaghetti
4 tablespoons extra-virgin olive oil, more for drizzling
1 teaspoon kosher salt, more as needed
Pinch of sugar
3 tablespoons unsalted butter
¾ teaspoon chile flakes, more to taste
⅔ cup Parmigiano-Reggiano cheese, more to taste
Black pepper, as needed
½ cup celery leaves, coarsely chopped (optional)
⅓ cup parsley, coarsely chopped (optional)
Flaky sea salt, for garnish

Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

CORN PASTA

CORN PASTA

1 pound angel hair or other thin pasta
2 cups cooked sweet corn kernels (fresh is best, but frozen will work in a pinch)
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1/4 cup olive oil
2 tbsp fresh lemon juice
2 crushed garlic cloves
1 tbsp lemon zest
Parmesan cheese for serving
grilled shrimp or chicken, if desired 

In a medium saute pan, toast the corn over medium heat just until it starts to brown and is fragrant. Remove from heat and let cool.

In a large bowl, combine all the remaining ingredients except the cheese. Add the corn kernels to this mixture. Add salt and pepper to taste. Toss with hot pasta and garnish with Parmesan cheese.

TUNA PASTA

TUNA PASTA

The tuna in oil is used in things where you want to actually use the oil to saute the fish with the pasta for extra flavor. Most people throw it away anyway because they just don't know.

3/4 pound linguine, (I use Great Value whole wheat)
3 Tablespoons olive oil (use the oil in which the tuna is packed.  It is very fine olive oil)
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper
2 6-ounce cans oil-packed tuna (Tonnino brand is best)
1 teaspoon finely grated lemon zest
kosher salt and black pepper
1/2 cup chopped fresh flat-leaf parsley leaves (Dried is fine here.  If you use dried use 1/4 cup)

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water (IMPORTANT!); drain the pasta.Wipe out the pasta pot. Add the oil, garlic, and red pepper and cook over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.Add the pasta, tuna, lemon zest, ¾ teaspoon salt, ½ teaspoon black pepper, and the reserved pasta water and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes.Add the parsley and toss to combine.

OYSTER PASTA

OYSTER PASTA

3 tablespoons olive oil 

1 cup sliced green onions 

1/2 cup chopped fresh parsley 

3 garlic cloves, minced 

4 cups standard oysters (about 3 [12-ounce] containers), drained 

2 tablespoons fresh lemon juice 

1/4 teaspoon salt 

1/8 teaspoon ground red pepper 

1/8 teaspoon black pepper 

6 cups hot cooked angel hair (about 14 ounces uncooked pasta) 

1/2 cup (2 ounces) grated fresh Parmesan cheese 

Heat oil in a large nonstick skillet over medium heat. Add onions, parsley, and garlic; cook 8 minutes or until tender, stirring frequently. Add oysters; reduce heat, and cook 5 minutes or until edges of oysters curl. Stir in lemon juice, salt, and peppers. Add pasta and cheese; tossing well to coat.

COLD PEANUT and SESAME NOODLES

Cold Peanut and Sesame Noodles

Serves 4-6.

• 1/2 lbs. egg noodles
• 1/4 c. sesame oil
• 1/3 c. plus 2 tsp. creamy peanut butter
• 1 1/2 T. distilled white vinegar
• 2 tsp. Hunan pepper sauce
• 1 tsp. minced fresh red chilies
• 2 T. sugar
• 1 c. chicken broth
• 1/2 tsp. white pepper
• 2 cucumbers, peeled, seeded, and julienned
• 2 scallions, minced
• 1/4 c. minced cilantro

Boil noodles in a large pot of well-salted water until tender. Drain, cool in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.

In a large bowl, combine the peanut butter, vinegar, pepper sauce, chilies, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.

ORZO SALAD with MINT DRESSING

Greek Orzo Pasta Salad with Mint Vinaigrette

Makes 6 to 8 servings

DRESSING: 

1/3 cup fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon sugar

1 garlic clove, minced

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh mint

Salt and pepper to taste

SALAD:

1 pound orzo pasta, cooked according to package directions

1/3 cup sun-dried tomatoes, cut in strips

3/4 cup pitted chopped Kalamata olives

2/3 cup crumbled feta cheese

1/3 cup minced red onion

2/3 cup chopped artichoke hearts

Salt and paper to taste

Make dressing: Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

Make salad: Combine pasta and vegetables in a large bowl. Add mint dressing. Combine well. Taste and season as needed. Refrigerate two hours before serving. Keeps up to 3 days.

SARDINE, CAPERS and BREADCRUMB PASTA

SARDINE, CAPERS and BREADCRUMB PASTA

 
Salt
¼ cup extra virgin olive oil
½ cup bread crumbs, ideally made from stale bread
1 onion, chopped
Freshly ground black pepper
1 pound long pasta, like perciatelli
1 teaspoon grated lemon zest
2 tablespoons drained capers
2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
½ cup chopped fresh parsley, plus more for garnish

Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. 

Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

LEMON CHICKEN LINGUINI

Lemon Chicken Pasta
Makes 4 servings

3/4 pound linguini
3 tablespoons olive oil
1/4 cup capers, drained
1 teaspoon minced garlic
2 boneless, skinless chicken breasts, cooked and thinly sliced
2 teaspoons lemon zest
2 tablespoons (or more to taste) lemon juice
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
Parmesan cheese for garnish

Cook the linguini and drain. Set aside.
Heat the oil in a large skillet over medium heat. Add the capers and garlic, and cook, stirring for 1 minute. Add the chicken and lemon zest and cook, stirring, until the chicken is warmed through.

Add the pasta, lemon juice and dill. Season with salt and pepper. Toss to mix evenly. Garnish with the cheese when serving. 

MEXICAN MACARONI SALAD

Mexican Macaroni Salad

 Servings: 12

FOR THE SALAD:

1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water

2 ears Fresh Corn, Husks And Silks Removed

1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed

1/2 cup Chopped Black Olives

6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped

3 whole Green Onions, Sliced Thin

1/2 whole Red Onions, Finely Diced

Chopped Cilantro (optional)

FOR THE DRESSING:

1 cup Jarred Salsa (spicy Is Best!)

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced Or Pressed

1/2 teaspoon Cumin

Salt And Pepper, to taste

2 Limes, Juiced (optional)

Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours

.

Garnish with cilantro, lime wedge, and any other extra ingredients you have!

PASTALAYA

PASTALAYA

MAKES 6 TO 8 SERVINGS

·         2 tablespoons butter

·         1 pound boneless skinless chicken breast, cut into 1-inch pieces

·         1 pound andouille or smoked sausage, cut into ½-inch rounds

·         2 cups Trinity, recipe follows

·         2 cups chopped fresh tomatoes

·         1 cup chicken broth

·         2 cloves garlic, minced

·         2 tablespoons Creole Seasoning, recipe follows

·         1 pound linguine, cooked and kept warm

·         ¼ cup chopped green onion

1. In a large Dutch oven, melt

butter over medium-high heat.

Add chicken and sausage; cook

until lightly browned, about 5

minutes. Remove and set aside.

2. Add Trinity to pot and cook until

softened, stirring occasionally,

6 to 7 minutes.

3. Add chicken and sausage,

tomatoes, chicken broth, garlic,

and Creole Seasoning to pan. Bring

mixture to a boil, then reduce heat

to medium, cover, and simmer until

chicken is cooked through, about

15 minutes.

4. Stir in cooked pasta and green

onion.

TRINITY

MAKES ABOUT 4 CUPS

·         1 large yellow onion, chopped (about 2 cups)

·         1 large green bell pepper, seeded and chopped (about 1 cup)

·         2 stalks celery, chopped (about 1 cup)

1. In a medium bowl, combine onion,

bell pepper, and celery. Refrigerate in

an airtight container up to 3 days or

freeze up to 3 months.

CREOLE SEASONING

MAKES 1½ CUPS

·         5 tablespoons sweet paprika

·         2 tablespoons salt

·         2 tablespoons onion powder

·         2 tablespoons garlic powder

·         2 tablespoons dried oregano

·         2 tablespoons dried basil

·         1 tablespoon ground white pepper

·         1 tablespoon dried thyme leaves

·         1 tablespoon celery seeds

·         1 tablespoon cayenne pepper

·         1 tablespoon ground black pepper

1. In a medium bowl, combine paprika,

salt, onion powder, garlic powder, oregano,

basil, white pepper, thyme, celery

seeds, cayenne, and black pepper. Store

in an airtight container.

ROTEL CHICKEN SPAGHETTI

RoTel Chicken Spaghetti

Oh so easy and oh so good. Use cooked rotisserie chicken if you like. It’s a snap.

A small chicken, boiled or 3 lbs. Chicken pieces, boiled (or rotisserie chicken). Save the chicken meat and the broth in which you cooked it to cook your spaghetti in.

1 can (10 3/4 ounce) Cream of Chicken Soup

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies

1 clove garlic, minced or 1/2 tsp. garlic powder

1/2 tsp. onion powder or granulated onion

1 tablespoon butter

1 - 8 ounce Velveeta cheese, cubed

8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

ALABAMA CHICKEN SPAGHETTI

Alabama Chicken Spaghetti

2 (14 ½ oz) cans whole tomatoes, undrained and chopped
1 (12 oz.) Can tomato paste 

1 (6 oz) can sliced mushrooms, unddrained
4 cups cubed cooked chicken
2 cups water
1 1/4 cups chopped celery
1/4 cup Worcestershire sauce
5 small onions, chopped
4 cloves garlic, minced
3 medium green peppers, chopped
3 bay leaves
2 tsp. Paprika
½ tsp. Rubbed sage
1/4 tsp pepper
1/3 tsp cayenne
1/8 tsp ground ginger
1 lb. Cooked spaghetti

Combine all ingredients exscept spaghetti in a large Dutch oven; cover and simmer 2 hours. Uncover and simmer 2 additional hours, stirring occasionally. Discard bay ledaves. Serve sauce over spaghetti. 8 to 10 servings. Parmesan to serve.

CRAWFISH PASTA

Crawfish Pasta
Note: If you don’t have crawfish available in your area, this recipe works well with shrimp, oysters, or lump crabmeat. Just replace the crawfish with one pound of your seafood of choice.Makes 4 to 6 servings.

1 pound fresh pasta (rotelle is preferred, but use your favorite shape)
1 stick butter (do not use margarine)
1/2 cup chopped onions
3 to 10 cloves garlic, chopped (to your taste)
1 pound crawfish tails, boiled and peeled
1 pint half-and-half

1 to 2 tablespoons Creole seasoning

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and sauté for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it’s right.

Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately with hot French bread.

SHRIMPETTI

SHRIMPETTI

4 medium onions, chopped fine

2 tsp olive oil

2 small cans tomato sauce

2 small cans tomato paste

4 Tbsp. minced garlic

4 Tbsp. minced basil or 3 tsp. fresh

Creole seasoning to taste

Sugar to taste (optional)

2 Lbs. shrimp, peeled and deveined

32 ounces spaghetti

Garlic Bread

In a large Dutch oven set over medium high heat, sauté onions in olive oil until translucent.  Add tomato sauce and paste and cook until paste is melted.  Add 6 cups water; bring to a boil.  Add garlic, basil, Creole seasoning and sugar.  Reduce heat to low; cook for two hours.  Just before the sauce completes cooking, cook the spaghetti according to package directions.  Drain; reserve 2 cups of the cooking water.  Add shrimp to sauce; increase heat to medium and cook until shrimp are pink, about 8 minutes.  Add pasta to pot with shrimp and sauce.  Toss thoroughly to coat, adding pasta cooking water as necessary if mixture becomes too thick.  Correct seasoning with Creole seasoning.  Serve with garlic bread.  
Serves 8

MUFFULETTA PASTA SALAD

Muffuletta Pasta Salad

1/2 pound parmesan cheese, grated
1 pound tri-colored fusilli or rotini pasta, cooked al dente, drained, cooled
½ pound Black Forest ham, diced small
½ pound salami, diced small
½ pound provolone cheese, diced small
3 cups (from a 32-ounce jar) Italian olive salad

Set aside 2 tablespoons of Parmesan for garnish. Thoroughly mix the remaining Parmesan, pasta, ham, salami, provolone, and olive salad in a large bowl. Garnish with reserved Parmesan curls.

For the olive salad I used half a 16 ounce jar each of Mazzetta California Hot Mix (giardinera) and Mazzetta pickled (cocktail) onions and a small jar of cheap sliced olives. It was a darn good olive salad!

　

　

MR. KIMBALL'S MAC & CHEESE

Kimball’s Mac and Cheese

5# Shredded Cheddar Cheese
9 eggs
3 cans evaporated milk
3# pasta
2 sticks butter
Beat eggs and milk
Put pasta in deep full pan.
Slice butter over it and mix it in.

Add cheese, Mix in Take it easy so as not to break up the pasta
Beat eggs and milk till well combined
Pour milkand egg mixture over pasta mixture, combine well. Top with parmesan.

Bake at 300 for 1 hour, covered.
Charlie’s addition, Buttered bread crumbs instead of or tossed with Parmesan cheese.

Chicken Tetrazzini

Chicken Tetrazzini
Serves 8

War has been declared on Chicken Tetrazzini in recent years.  chefs and food editors turn their noses up at it; which must mean it's really good, and it is.  You can't stack it, it never looks "sexy" and in other words, it's just not fashionable.  Fine by me!
Best not to reheat Tetrazzini, as it has a tendency to dry out. Cooking the pasta in the broth from boiling the chicken adds another layer of flavor. Layer flavors for more umph whenever you can.

1 3-pound chicken, cut in pieces, or the equivalent in pieces of whatever is on sale
1 tsp. Salt
1/4 tsp. Pepper
Celery tops from 1 stalk of celery (what you would normally throw away)
1 onion, chopped (thrown the ends and the skins in your pot with the chicken-makes a nice yellow color)
1 bay leaf
1/4 lb. Butter
1/4 lb. Mushrooms, sliced
1 pint heavy cream
2 Tsp. Dry vermouth
1 ½ Tbsp. Sherry
Salt and pepper to taste
2 tbsp butter
2 Tbsp. Flour
1/4 lb. Pasta
5 Tbsp. Grated Parmesan

Put the chicken pieces in the pot, cover with water. Add salt, pepper, celery tops, onion (with the trimmings you would normally throw away) and bay leaf. Bring to boil, simmer for about 45 minutes. When tender, drain. Let cool, then remove the chicken meat from the bone and cut into strips. Strain and reserve your broth for boiling your pasta.

Melt butter in skillet. Saute mushrooms. Add chicken, cream, vermouth and sherry. Season with salt and pepper.

Knead butter and flour together with your hands to form a smooth past-no lumps. Heat the chicken-cream mixture almost to boiling. Stir flour-butter paste into it. Stir, over medium heat, until thick and smooth.

Cook noodles in the broth from boiling the chicken until tender. Drain. Spread noodles in bottom of a buttered 8 x 11 pan. Pour chicken mixture with noodles. Sprinkle with grated Parmesan. Bake at 375 degrees for 20 minutes.