Pasta Al Tonno

 

PASTA AL TONNO

    What exactly is Pasta Al Tonno you may be asking? Well it is simply pasta and tuna. A simple and delicious quick pasta meal that is beloved by many all over Italy. Why wouldn't it be? A rather smaller country surrounded by water makes for a typical cuisine dotted with all types of seafood found in the sea. Every region, family, restaurant has their own version of a pasta with tuna dish. This one is something my family has just always simply threw together for a quick yet delicious meal. If you try this I am sure you too will love it as much as we do. Pasta Al Tonno.

Ingredients:

• Olive Oil
• 1-2 cloves Garlic
• 1/2 Onion diced
• 1 cup White Wine
• 1 tbs Oregano
• 1 pinch Chili flakes
• 1/4 cup Capers
• 1 can of Tuna in oil
• 1 full Lemon Zested
• Spaghetti

1. In a large sauté pan drizzle some olive oil and sauté onion until translucent and then sauté garlic.

2. Mix in tuna directly from the can. 

3. Pour in white wine and add in oregano, chili flakes, capers and lemon zest. Bring to a slight simmer and reduce sauce about by 1/2.

4. Take cooked spaghetti and toss directly into the pan with tuna and sauce. Serve. 

Now I know cheese shouldn't be served on seafood pasta, however we always loved a  little parmesan tossed with this tuna pasta. To each their own!

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2+

Mini Crab Ravioli

Mini Crab Ravioli

    These delicious little pockets of crab, cheese, and creamy sauce are the perfect meal for any day of the week. I made these earlier in the year with a gift I received from last Christmas from my cousins; a little ravioli maker. Mini Crab Ravioli

Ingredients:

• Lump/Claw crab meat
• 1 cup Ricotta
• 2 tbs Parsley
• 1/2 cup Breadcrumbs
• 1 Egg

Sauce:

• 1 large Shallot
• 1 full lemon zested
• 1 clove garlic
• 3/4 cup Cream
• 1 tbs Old Bay

1. Make the pasta dough. See past post on perfect pasta dough recipe. 

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a medium bowl combine the crab meat, ricotta, parsley, breadcrumbs and the egg. Mix to combine.

3. Roll out one sheet of dough over the ravioli maker. Place a small spoonful of stuffing into each trench of the ravioli maker. 

4. Roll out another sheet on top and press and cut to individual sizes. Set aside on baking tray and place in freezer for roughly an hour.

5. Boil a large pot of water on the stove and cook the ravioli till they float to top and come to a rolling boil. 

6. In a large sauté pan drizzle some olive oil and sauté the shallots until tender. Toss in garlic and sauté until fragrant. 

7. Mix in the lemon zest, cream, and old bay seasoning. Bring to a simmer. Toss with the cooked ravioli. 

Viola! Simple, delicious and full of perfect flavor. 

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 3+

Gnocchi With Bacon And Gorgonzola Cream

GNOCCHI WITH BACON AND GORGONZOLA CREAM

    Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. Gnocchi with bacon and gorgonzola cream.

Ingredients:

• 5 strips of bacon
• 1/2 cup gorgonzola cheese crumble
• 1/2 cup heavy cream
• 1/2 diced white onion
• Parsley
• Gnocchi

1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.

2. Toss in onion and cook until translucent. 

3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.

4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2+

     Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.

Tortelli Lucchese

Tortelli Lucchese

 

    This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection.  Tortelli Lucchese.

Ingredients:

• 1lb ground pork
• 2 cups chopped salumi or mortadella 
• 1/2 cup pecorino cheese
• 1/2 cup breadcrumbs
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• 1/2 tsp fresh sage
• 1 egg
• 1 can crushed tomatoes
• Salt/pepper
• Fresh pasta dough
• Olive oil

1. Make fresh pasta dough link below to post.

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.

3. Remove half the mixture and place into food processor or blender.

4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. 

5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. 

6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. 

7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.

Original from Lucca

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4+

Spaghetti Aglio, Olio, e Peperoncini

 

Spaghetti Aglio, Olio, e Peperoncini

(Garlic, Oil, and Chili peppers)

     A traditional Italian pasta dish that you will find in almost every region of Italy. Extremely simple, 3-4 ingredients, but still so delicious and one of the most famous pasta dishes that Italy has given to society. This dish is so much better too with fresh made pasta. Give it a try. Spaghetti Aglio, Olio, e Peperoncini.

Ingredients:

• Olive Oil
• 2-3 cloves fresh garlic
• Crushed chili pepper flakes
• Parsley
• Salt/pepper

1. Cook pasta like normal.

2. In a large sauté pan drizzle about 5-6 tbs olive oil over medium heat.

3. Toss in chopped cloves of garlic and chili peppers. Sauté until slightly golden brown and fragrant.

4. Toss cooked pasta in and add fresh chopped parsley. Salt and pepper to taste. Top with fresh grated parmesan cheese. Serve.

This simple, yet full of flavor traditional pasta dish will easily become one of your go to weeknight meals. 

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Serves: 2+

Chocolate Fettuccini

      I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. 

 

Ingredients:

• 3/4 cup flour
• 1 1/2 tbs cocoa powder
• 3 eggs
• 3 strips bacon
• 2 tbs butter
• 1 Sage leaf
• Arugula
• Salt/Pepper

Make the pasta

1. Combine flour and cocoa powder in a large bowl.

 

2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.

 

    Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.

 

3. Roll out dough into pasta using pasta machine.

 

4. Cook in boiling water until al dente.

Sauce

1. In large skillet brown bacon. Remove, drain, and chop into small pieces. 

2. In same skillet melt 2 tbs butter and sauté until turning brown.
3. Stir in diced sage leaf. Then toss in arugula and wilt.
4. Toss bacon back in. Toss with freshly cooked pasta. Serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2+ 

    This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try.  

 

Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Carbonara

CARBONARA

The quintessential Roman dish. That true to roots Italian delicacy. That dish that Americans have turned into a cream base. What is it? Carbonara!!! Delicious, Rich, Simple, and only 4 ingredients.

Ingredients:

• 2 eggs
• 1/2 cup Parmesan Reggiano
• Black pepper
• Sliced guanciale
• Spaghetti

1. In a large saute pan, dice up about 1/4 cup of fresh guanciale into small dime size bites. guanciale is the cheek of the pig that has been cured. Saute until crisp and brown. Remove and let drain on a paper towel.

2. In a small bowel whisk together the eggs, Parmesan Reggiano cheese and lots of black pepper.

3. Once pasta is cooked. remove hot pan from stove you cooked gaunciale in and toss it back in. Toss in pasta and stir. Then quickly mix in the egg mixture to coat the pasta. Serve with more fresh cheese on top.

This is simple, delicious, and very RICH. You will never go back to eating a fake cream sauce version again.

Prep Time: 5 min
Cook Time: 10 min
Serves: 2

Ricotta Spinach Pistacchio Pesto

Ricotta Spinach Pistachio Pesto

    Here is one of those dishes you sort of come up with impulsively. I went into my fridge one evening and noticed I had left over ricotta and some spinach in a bag. I also typically have pistachios lying around. "Here's a good idea, why not combine them into a delicious new pesto sauce for fresh pasta?" This turned out to be one of those flavor combinations that saved the day. Ricotta Spinach Pistachio Pesto.

Ingredients:

• 1/2 cup ricotta cheese
• 1-cup fresh baby spinach
• 1/2 cup pistachios
• Parmesan cheese
• Garlic
• Pasta of choice

1. In a blender combine ricotta, spinach, pistachios, Parmesan cheese, and garlic and blend until creamy. Add oil if needed to thin out a bit.

2. Cook pasta as normal and then stir with the pesto sauce.

3. Top some crushed pistachios and Parmesan cheese.

As weird and interesting that this pasta dish is, the flavor combination was amazing....

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2+

Frank's Calabrian Fusilli

Calabrian Fusilli

     So this pasta is something we never grew up on. As far as I can tell, according to my mother, Grandpa may have made this once or twice, but he died a long time ago. The type of pasta is from his area of Italy and definitely will take a few more tries to get it perfected. The dough I used was also a traditional one with just flour and water with a little salt. I highly recommend using equal parts AP flour and Semolina but for this time I used only AP. Fusilli is a spiral type of pasta that sort of resembles a screw. The store bought kind are typically not what it looks like when homemade. I have been looking for the specific "ferro" tool used to perfect these but until then I used an old coat hanger. I combine a few specific flavors to the Calabrian region for the sauce and the outcome was AMAZING!. Frank's Calabrian Fusilli.

Ingredients:

Sauce:

• 1 lb ground Italian sweet sausage
• 12 oz tomato sauce
• 1/2 diced white onion
• 1 clove garlic
• 1 cup chopped green olives
• 1 cup white wine
• Pinch rosemary
• Pinch sage
• Salt/ pepper

Pasta:

• 2 cups flour
• 3/4 cups water
• 1 tsp salt

1. Make the Fusilli. Simply combine the flour, salt, and water into a ball. Kneed for roughly 5-10 minutes until dough is firm and soft at same time. Cover with plastic wrap and let sit for over an hour.

2. To make the pasta, cut off chunks of the dough and roll into long slender snake like shapes. Pinch off about a 1/2 inch chunk and gently with a ferro, or in this case a coat hanger, roll and spin around to make the traditional spiral shape. Continue until all noodles are complete. Cook in boiling water for roughly 5 minutes. (See below Video).

3. Make the sauce. In a large saute pan brown the ground sausage until cooked through.

4. Add in chopped onion and cook until tender. Then toss in garlic.

5. Pour in white wine and simmer until reduced.

6. Add in tomato sauce, olives, sage, and rosemary and bring to a low simmer. Cover and cook about 10 minutes.

7. Toss with pasta and serve immediately. 

Prep Time: 20-30 minutes

Cook Time: 15 minutes

Serves: 2+

     This dish was just perfect and I am sure my grandpa would be proud. I definitely need to practice making this kind of pasta though. Practice makes perfect!

Lemon Spaghetti, (Chitarra alle limone)

This quick and easy recipe is so simple, yet so full of flavor and perfect for your summer time meal. Fresh, light, crisp and filling. Lemon Spaghetti.

Ingredients:

• Zest from 1 lemon
• Juice from 1 lemon
• 1/3 cup Parmesan cheese
• Basil
• 1 diced garlic clove
• Black pepper
• Spaghetti

1. Make pasta accordingly. I made homemade chitarra pasta for this.

2. In a small bowl combine the zest from 1 whole lemon and the juice from same lemon with Parmesan cheese, diced garlic and some black pepper.

3. Toss pasta with this mixture and mix in some fresh chopped basil leaves.

Viola!

Amazing how a little freshness can change an entire entree.

Prep Time: 5 minutes
Cook Time: 0
Serves: 2

Grandpa's Cavatelli al Pastore

Cavatelli al Pastore

So I am sure I've mentioned before that my grandfather was from Calabria. Growing up we never had that many dishes that I knew of that were from his region of Italy. We always had dishes that were mostly from my grandmother's area with exception of some seafood dishes that we were told were his. I came across in one of my many cookbooks a recipe specifically from his region of Calabria. I was intrigued by the pasta as well as the simple, yet delicious sounding sauce. This was one of those times I picked up the phone and called my mother to see if she knew of this dish. In typical mom style as soon as I started describing the pasta dish she blurted out, "yes!, grandpa made that all the time!". Not at all to be surprised by this I questioned why it was never carried on. Of course the response was always the same; "I just didn't feel like it." So I decided to give it a try and bring back this family classic. The pasta for this dish was quite different from the typical egg pasta I was used to. This was simply made with just flour and water. The structure of the shape of this is very similar to gnocchi but with a different twist of the fingers. Grandpa's Cavatelli al Pastore.






Cavatelli dough

• 2 cups flour
• 3/4 cups water
• 1 tsp salt

Sauce:

• 1 lb Italian Sweet Sausage
• 1 can Diced tomatoes drained
• 12 oz Ricotta
• Black pepper
• Pecorino Cheese

1. Make the Cavatelli dough. Simply combine the flour, salt, and water into a ball. Kneed for roughly 5-10 minutes until dough is firm and soft at same time. Cover with plastic wrap and let sit for over an hour.

2. To make the pasta, cut off chunks of the dough and roll into long slender snake like shapes. Pinch off about a 1/2 inch chunk and gently with your index finger and middle press down and roll towards you till you have a small shell shape. Continue until your pasta is complete. (see link below for quick video on pasta production).

3. Cook pasta in a large stock pot of boiling salted water.

4. Meanwhile, in a large saute pan, cook your Italian sausage until slightly brown.

5. Toss in diced tomatoes and cook until tender.

6. Stir in ricotta cheese until incorporated.

7. Stir in lots of black pepper and a handful of pecorino cheese.

8. Take about 1/2- 1 cup of pasta water to make the sauce more pliable and thicken up a bit.

9. Toss your drained cavatelli pasta into the sauce and serve.




This pasta dish, and new creation to myself, was fantastic! The heartiness of this dish was perfect for a slightly cool evening. So happy to carry down this traditional dish from my grandfather. It is a must for anyone looking for something new to try.

Prep Time: 20-30 minutes
Cook Time: 15-20 minutes
Serves: 4+

Amalfi Sunset Gnocchi

  Pumpkin Gnocchi

    The evening air is warm with the breeze coming off the ocean. The sky is a beautiful orange with streaks of red running as far as the eye can see. There's a slight smell of lemons in the background lingering around us as we sit at a little table on the edge of a balcony hanging over the rest of the little town, perched on the cliffs overlooking the dark blue waters of the sea. Lightly playing overhead is a soft accordion gently inviting you to relax and enjoy the moment. Just then, our little older waiter in his neatly pressed white shirt and black tie approaches. He gingerly crosses his hands, smiles, and eyes us sitting at his table and you notice before he even opens his mouth, he is wondering if he should attempt his English, or begin in his native tongue.

"Buona notte e Benvenuto!"

  

He pauses and then continues.

  

"Welcome, would you to hear our special tonight?"

  

"Grazie signore, per favore!"

  

He delights in our attempt at communicating in his own language but perseveres in ours.

  

“You see the sky this evening is a beautiful red and orange as the sun delves slowly below the horizon of the Mediterranean. It gracefully dances a slow dance with the waves for your enjoyment. We have taken fresh ingredients from our garden, the red pepper, harvested pumpkin, and fresh garlic, and have added fresh made this afternoon gnocchi and shrimp brought in from the boats this morning. Gently sauté those all together into a beautiful plate of enjoyment that represents the sunset you see before you.”

 Myself, I am sold on what sounds like an interesting combination of flavors. Who would have thought combining peppers and pumpkin with fresh shrimp into a sauce and toss in some fresh made gnocchi would be an amazing dish to enjoy. Si, let's do this...…

  

This dish was one I had in Positano this past summer and found it to be an amazing dish that I just had to recreate once I returned home to the States. Enjoy!. Amalfi Sunset Gnocchi.

Ingredients:

• Shrimp
• Gnocchi
• Olive oil
• 1 roasted red pepper
• 3 tbs pumpkin puree
• 1 tbs tomato sauce
• 1 clove diced garlic
• Juice 1 small lemon
• Diced fresh parsley

1. In a large saute pan drizzle the olive oil and sauté the red pepper and garlic until fragrant.

2. Toss in the shrimp and cook until pink.

3. Mix in the pumpkin puree, tomato sauce, and lemon juice.

4. Cook Gnocchi as normally would and stir into the sauce/shrimp mixture.

5. Serve with fresh parsley sprinkled on top.

This dish was so good. The interesting combination of flavors with the pumpkin is something I would never have thought would be good.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2+

Hand Cut Tagliatelle With Steak And Mushroom Sauce

     Was craving a new pasta creation that would knock my socks off. Came up with this one just wondering around my kitchen and rummaging through my fridge. This was an amazing fulfilling pasta dish. Tagliatelle With Steak And Mushroom Sauce.

Ingredients:

• 1 small beef roast cut into thin strips
• 1 cup diced mushrooms of choice
• 1/2 small white onion diced
• 1 clove garlic chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tbs tomato paste
• 1/2 cup diced parsley
• 1/3 cup grated Romano cheese
• 4 eggs
• 16 tbs flour

1. Combine the eggs and flour in a large bowl and kneed into a ball. Set in refrigerator for at least an hour wrapped in foil.

2. When ready take out and place on floured surface. Cut into 2 equal parts and roll out flat to the thickness you would like your noodle to be. Carefully flour both sides of the rolled out dough. Fold up, or roll up into a log and slice your noodles off. (Refer to picture below). Sit aside to cook in boiling water.

3. Meanwhile In a large saute pan drizzle a little olive oil and brown your cut strips of beef. Remove and place on a plate.

4. In same pan, saute your mushrooms, onion and garlic until fragrant. Pour in white wine to deglaze.

5. Toss back in the beef and add in tomato paste and stir around.

6. Pour in cream and diced parsley and bring to a low simmer. Mix in the Romano cheese, cover and simmer for about 10 minutes stirring regularly.

7. Cook pasta in boiling water and stir into beef sauce.

This was a great creation full of flavor. Give it a try!

Prep Time: 15-20 minutes
Cook Time: 15-20
Serves: 2+

Pasta Al Fresco

 

 

    This pasta dish is based on one at a local restaurant, Mama Mia's Angel Hair Al Fresco. A great dish with simple ingredients and a lot of flavor. I think it may be the ton of fresh garlic, with the fresh basil and the hint of marinara, but this dish is definitely a new favorite of mine. Pasta Al Fresco.

 

Ingredients:

• Bunch of shrimp
• Olive oil
• 3 cloves of garlic sliced thinly
• Handful diced fresh basil
• Handful fresh spinach
• 1/4 cup white wine
• 1 tbs fresh marinara
• Angel hair pasta

 

1. Cook pasta according to package.

 

2.In a large saute pan drizzle some olive oil and saute the shrimp on both sides just until pink. Remove and sit aside.

 

3. In same pan drizzle some more olive oil. Take sliced slivers of garlic and saute on low until just starting to brown.

 

4. Pour in white wine and reduce.

 

5. Stir in the marinara and mix well.

 

6. Toss in the basil and spinach until it begins to wilt a bit.

 

7. Toss back in the shrimp and quickly toss with the cooked pasta.

 

Easy, quick, but full of flavor.

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2+

Sage Buttered Chicken With Browned Gnocchi

 

I was in Toledo visiting one of my cousins one weekend. She took me out to this very nice but comfortable restaurant in downtown called M Osteria. A great upscale joint serving fresh pastas and other continental fares. One of the entrees that we both ended up getting was this Frenched Chicken served with sautéed gnocchi and fresh vegetables. The flavor from the combination of the dish was fantastic that I had to recreate it. I was unlucky in getting my butcher to cut a chicken "frenched" style, so I opted for just a couple of breasts on the bone. I also made my own homemade gnocchi to saute for this delicious dinner. Sage Buttered Chicken With Browned Gnocchi.

 

 

Ingredients:

 

(For Chicken)

• 4 large bone in chicken breasts
• 1 stick butter
• 1/2 cup white wine
• 4 large sage leaves chopped
• 2 cloves garlic diced
• 1 tsp lemon zest
• Fresh chopped parsley

 

(For Gnocchi)

• 3 tbs butter
• 1 large sage leaf chopped

 

1. In a large saute pan melt the butter over medium high heat.

 

2. Salt and pepper the chicken on both sides and brown in the butter covered. (Do not burn the butter so adjust heat to prevent this.)

 

3. Remove chicken and place in a large casserole baking dish.

 

4. In same saute pan over medium heat, toss in sage, garlic, and lemon zest and saute until fragrant.

 

5. Pour in white wine and simmer on low until it thickens up.

 

6. Toss in parsley and pour over the chicken in baking dish. Cover and cook in 210 degree oven for 1 hour 20 minutes.

 

7. Once chicken is coming to an end of its cooking time, cook gnocchi accordingly in salted boiling water. Remove

 

8. In same saute pan that chicken was in, melt another 3 tbs of butter. Toss in the sage.

 

9. Drain gnocchi and toss into the saute pan and cook until all sides of each little dumpling are browned.

 

10. Serve along side the chicken.

 

 

This dish was a major hit! The amount of flavor oozing out of the chicken was fantastic. The addition of the crunchy, yet still soft gnocchi was to die for. Definitely give this one a try.

 

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Serves: 4+

 

 

Sloppy Joe Macaroni Bake

 

    Was one of those days I really didn't know what to make, but was craving some sort of cheesey baked goodness So I came up with this delicious, easy, and sure to please most everyone. Sloppy Joe Macaroni Bake.

 

 

Ingredients:

 

• Sloppy Joe recipe--- http://recipesiliveby.blogspot.com/2015/06/sloppy-joes.html
• Rotini pasta
• 1 block cream cheese
• 1 cup ricotta
• Cheddar cheese
• Salt/pepper

 

1. Cook sloppy joe as directed in above recipe.

2. Cook pasta just till almost done.

3. Mix softened cream cheese and ricotta in a bowl.

4. Combine pasta with sloppy joe mix.

5. In a casserole dish layer some of the sloppy joe/pasta mix on bottom of pan.

6. Spread the ricotta/cream cheese mixture over top.

7. Spread the rest of the sloppy joe mix over top of the ricotto and top with some cheddar cheese.

8. In a 350 degree oven, covered with tinfoil, bake for roughly 20 minutes.

9. Remove tinfoil and bake for another 5-10 minutes uncovered so that the cheese browns and bubbles.

 

Prep Time: 5 minutes

Cook Time: 35-40 minutes

Serves: 4+



Chicken Chow Mein

     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.

 

Ingredients:

• 4oz yellow wheat noodles (I used udon)
• 1 large boneless skinless chicken breast
• Soy sauce
• 1 tsp Chinese five-spice powder
• 1 tsp sriracha or chili sauce
• 1 tbs corn starch
• 1/4 cup vegetable oil
• 1/2 red bell pepper thinly sliced
• 1/4 cup green onion diced
• 1/2 cup snow peas
• Sesame oil
• 1 tsp fresh diced ginger

 

1. Cook noodles in boiling water as directed. Drain and set aside.

 

2. Slice chicken into thin strips

 

3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.

 

4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.

 

5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute

 

6. Pour in some soy sauce and a dash or two of sesame oil.

 

7. Stir in the noodles and let them saute and get slightly crisp on a few edges.

 

8. Toss in green onion and serve.

 

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

 

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

Spinach Artichoke "Dip" Ravioli



 

So I came up with this recipe the other weekend. I was trying to think of an interesting way to turn one dish into another. Something I like to do and have been successful at in the past. I decided to take a delicious typical party appetizer and turn it into a ravioli dish. Who doesn't like a good hearty spinach artichoke dip? So here goes! The outcome was extremely delicious and full of flavor. I must warn you though, this small recipe actually makes quite a bit of filling and ravioli so you could half the recipe and still have plenty. Spinach Artichoke Ravioli. 



 

Dough recipe:http://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

 

Filing Ingredients:

• 1/2 10oz jar artichoke hearts diced
• 1 1/2 cups ricotta
• 4 oz cream cheese
• 1/4 cup green onion
• 1 tsp Italian seasoning
• 1 clove garlic diced
• Salt/pepper

 

Sauce Ingredients:

• 1 clove garlic
• 3 oz fresh spinach
• 1 1/2 cup heavy cream
• Salt/pepper 

 

1. In a large saute pan, drizzle some olive oil and saute the artichoke hearts, garlic, and green onion just until tender and fragrant. 
2. Combine in a bowl with the ricotta and softened cream cheese.
3. Mix in the Italian seasoning and set aside.
4. Meanwhile, roll out the dough using a pasta maker.
5. Cut into about 2-3 inch squares across.
6. Place a small spoonful of filling in the center of each square. Fold over and seal with a fork.

7. Place in freezer until ready to cook to harden up.
8. Meanwhile, take the spinach, cream, and garlic and blend in a food processor or blender until creamy. Salt and pepper to taste.
9. Pour into a sauce pan and bring to a low simmer.
10. When ready to cook the ravioli, toss into a pot of boiling water and let come to a roll for roughly 5-7 minutes.
11. Serve with the warm spinach sauce over top and some fresh parmesan cheese.

 

Prep Time: 20 minutes with homemade dough.
Cook Time: 15 minutes
Serves: Makes roughly 30+ ravioli based on filling.

 

 

 

Riomaggiore Lasagne

 

     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.

 

Ingredients:

• Fresh lasagne noodles
• 2 filets of white fish (any kind you like) cubed
• 10 shrimp
• 6 anchovy filets (they are also famous on the coast)
• 1 large shallot diced
• 2 cloves garlic diced
• 1/2 cup white wine
• 1 can tomato puree
• A handful fresh basil chopped
• Zest from 1 lemon
• 1/3 cup cream
• Salt/pepper

 

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

 

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

 

3. Stir in chopped garlic until fragrant.

 

4. Stir in the white wine and reduce.

 

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

 

6. Stir in the cubed white fish and fresh shrimp.

 

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender

and the shrimp cooked through.

 

8. Toss on a plate with the fresh lasagne noodles.

 

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4