Shrimp Alfredo Pasta Bake

Shrimp Alfredo Bake

Shrimp Alfredo Pasta Bake

  • Servings: 4 - 6
  • Difficulty: Easy
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Around our house on Fridays we try to have fish or seafood just because it’s healthy for you and let’s face it, it’s good. Now this particular recipe came about as a collaboration between my wife and my grandson. My wife said she wanted a seafood pasta and my grandson (all of 7 yrs old) asked for Lobster….. Really?? Where did this kid come up with these Champagne tastes??

Well it just so happened one of my local grocers had Lobster tails on sale for $3.00 each so I said “What the hell” and went for it.

Here’s how we do this one.

Shopping list:

  • 2 lbs Penne
  • 8 ounces Slab Bacon – diced
  • 1 bag 21 – 30 Shrimp – cleaned, peeled and tail off
  • 4 3 ounce Lobster Tails
  • 2 jars Classico Alfredo Pasta sauce
  • 4 Garlic cloves – chopped
  • 1 medium Shallot – chopped
  • 1/4 cup Parmesan cheese

Putting it all together:

  1. Preheat your oven to 350°
  2. Cook the pasta in salted water according to the package directions.
  3. In a saute pan cook the bacon until lightly browned. Remove from the pan and set aside.
  4. In the bacon fat cook the garlic and shallots for about three minutes. Add the shrimp and cook until pink.
  5. Drain the pasta, add the Classico sauce, half the Parmesan, bacon and shrimp mixture. Pour into a casserole dish, cover with tin foil and bake for about 20 minutes.
  6. While the pasta is baking boil the lobster tails in salted water until pink in colour. Let cool and remove from shell.
  7. Plate the pasta, top with the Lobster tail and garnish with parsley and the remaining Parmesan.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

Schnitzel on a Bun

 

 

 

Schnitzel on a Bun ii

Schnitzel on a Bun

  • Servings: 10 - 12
  • Difficulty: Easy
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This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia. 

Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad,  boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead

However you choose to do it this is one awesome dish that is sure to please.

Here’s how we do this one.

Shopping list:

  • 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
  • 1 cup Bread Crumbs
  • 1/2 – 2/3 cups Flour
  • 3 Eggs plus 3 tbsp Water
  • 3 Lemons – quartered
  • 10 – 12 Lettuce leaves
  • 2 large Tomatoes
  • 3 tsp Granulated Garlic
  • 1/4 grated Parmesan cheese
  • Salt and Pepper
  • 10 – 12 Crusty rolls
  • Canola Oil for frying
  • German Mustard or a Grainy Mustard (optional)

Putting it all together:

  1. Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
  2. Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
  3. Season the flour with salt, pepper and garlic.
  4. Mix the egg and water until well blended.
  5. Mix the Breadcrumbs and Parmesan until well incorporated.
  6. Heat about a half inch of oil in a large pan
  7. Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
  8. Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
  9. Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
  10. Spread mustard on the top bun and plate.

There you have it another “simple bust tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Chicken Pot Pie topped with Mashed Potatoes

Chicken Pot Pie topped with Mashed Potatoes

Chicken Pot Pie topped with Mashed Potatoes

  • Servings: 6
  • Difficulty: Easy
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Chicken Pot Pie is one of those classic comfort foods that if done right is guaranteed to be a real crowd pleaser. This one is a wee bit different because I didn’t have a lot of time to muck around with a pastry crust for the top so I did the next best thing ( at least to me) and that is I topped it with Mashed Potatoes.

The “short cut” that makes this recipe a real time saver is that I used an already cooked BBQ’d chicken from a local source so all I had to do was to break up the chicken and add it to the broth and veggies, top with the mashed potatoes and finish it in the oven. As an addition I sprinkled shredded Parmesan on top for added flavour before it went back in the oven.

Here’s how we do this one.

Shopping list:

  • 1 cooked BBQ Chicken (about 3 pounds) – skinned and shredded
  • 1/2 large Red Onion – diced
  • 4 Garlic cloves – chopped
  • 6 Yukon Gold potatoes – peeled and quartered
  • 2 1/2 cups frozen Mixed Vegetables
  • 1/2 cup plus 3 tablespoons Butter
  • 1/2 cup All Purpose Flour
  • 4 tablespoons Chicken Dry Rub (see Dry Rubs and Marinades)
  • 3 cups Vegetable Stock
  • 3/4 cup Milk
  • Shredded Parmesan for topping

Putting it all together:

  1. Preheat the oven to 375°
  2. Boil the potatoes in a large pot of salted water until just fork tender
  3. In a separate pot melt the 1/2 cup of butter, add the onions and garlic and saute for about 3 minutes.
  4. Whisk in the flour until a Roux is formed. Stir in the vegetable stock, the chicken dry rub and cook, stirring, for about 5 minutes.
  5. Add the chicken and vegetables and stir until mixed well.
  6. Mash the potatoes with the remaining butter and milk.
  7. Ladle the chicken mixture into individual Ramekins or bowls, top with the mashed potatoes and Parmesan and place in the oven for 3 minutes.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit

 

Seafood Linguine Alfredo

Seafood Linguini

Seafood Linguine Alfredo

  • Servings: 2-4
  • Difficulty: Easy
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“Everything you see I owe to pasta.” – Sophia Loren

The last time I posted an Alfredo type recipe was TWO years ago (time sure does fly) so I thought I would do another one but with a couple of variations this time around.

Now the Alfredo Sauce itself is staying the same (why mess with a good thing) however this time around as a time saving element I will be using precooked Clam meat and Mussels along with uncooked Shrimp in addition to Shallots and Spinach. I will also be using TAIL OFF shrimp as I personally can’t stand biting into a succulent shrimp only to try and find a place to dispose of the tail.

Here’s how we do this one.

Shopping list:

  • 3 tablespoons Olive Oil
  • 1 package thawed 31-40 White Shrimp – peeled and deveined
  • 2 1/2 cups Clam meat
  • 2 1/2 cups Mussels
  • 2 Shallots – diced
  • 2 medium Garlic cloves – finely diced
  • 3 cups Baby Spinach
  • 1/2 cup Butter
  • 1 1/2 cups Heavy cream
  • 1/2 – 3/4 cups Grated Parmesan
  • 1 pkg (350 grams) Linguine noodles
  • Shaved Parmesan and Parsley for garnish

Putting it all together:

  1. In a large pot of salted water cook the Linguine according to package instructions.
  2. While the pasta is cooking heat the olive oil in a large sauce pan and add in the garlic and shallot and cook until the shallot is translucent. Add the butter and mix well.
  3. When the butter has melted add the heavy cream, spinach and the grated Parmesan and stir frequently.
  4. Reduce the heat and let the sauce thicken.
  5. Add in the shrimp, mussels and clams and continue cooking until the shrimp has turned pink.
  6. Plate the pasta, top with the sauce and garnish with the shaved Parmesan and Parsley.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                          Bon Appetit

Margherita Penne with sweet Chorizo

  • Servings: ”4-6″
  • Difficulty: ”easy”
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Margherita Penne with sweet Chorizo

I was watching Beat Bobby Flay on the Food Network earlier in the week and the phrase “signature dish” kept getting bandied about and this got me started thinking about my signature dish and how, being somewhat eclectic, I don’t really have one so I guess I will continue to change and warp recipes until such time that I come across one that is me.

This particular recipe comes to us courtesy of our annual Milk Calendar where the recipes contain Canadian dairy products but, as usual, I have twisted it a bit by adding some things and subtracting others until it is one that suits me much to the chagrin of my lovely wife who looked at me and stated “… you simply can’t use 100% of someone else’s recipe can you”…. and you know she’s right.

Here’s how we do this one….

Shopping List:

  • 12 ounces Penne pasta
  • 2 tbsp butter
  • 2 tsp Canola oil
  • 4 cloves garlic, minced
  • 1 1/2 – 2 tsp dried thyme
  • 1/4 tsp red chili flakes (optional)
  • 1/2 tsp salt
  • 3 tbsp all purpose flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 8-10 ounces of diced Sweet Chorizo
  • 2 cups cherry tomatoes— cut in half
  • 1/2 cup grated Canadian Parmesan
  • 12 1 inch mini Canadian Bocconcini (or any other kind you like)
  • 1/2 cup fresh Basil leaves- chiffonade
  • Romano and Parsley for dusting

Putting it all together:

  1.  In a large pot of salted water cook the pasta until al dente
  2. In a second large pot heat the Canola oil and saute the Chorizo for about three minutes then remove from pot
  3. Melt the butter over medium heat and add the garlic,thyme,salt and chili flakes if using them and cook for a minute
  4. Sprinkle in the flour and whisk for about one minute
  5. Gradually whisk in the milk
  6. Bring to a boil and reduce heat and whisk for between 3 and 5 minutes or until smooth
  7. Add the heavy cream and whisk until it starts to thicken
  8. Stir in the tomatoes, Chorizo and Parmesan
  9. Drain the pasta and return it to the pot
  10. Pour in the sauce and toss, stirring for about two minutes over medium heat ensuring pasta is coated
  11. Stir in the Bocconcini and basil
  12. Serve with a dusting of Romano and parsley

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

                  Bon Appetit

Parmesan Risotto

  • Servings: ”4-6″
  • Difficulty: ”easy”
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When it comes to “simple but tasty recipes for the grilling season and beyond” this particular one fits the bill to a “T” and it is so versatile it can be served with almost anything…….. I served mine with oven baked pork chops. I will also add that any leftover Risotto (yeah like that’s going to happen) can be used to make Arancini which are stuffed and deep fried rice balls.

Now before we progress to much further I have to say that this is not an original recipe nor is it one handed down through the ages rather I happened to stumble upon it at the site for The Barefoot Contessa, Ina Gartner so hat’s off to her for this tremendous dish.

Here’s how we do it.

Shopping list:

  • 1 1/2 cups Arborio rice
  • 5 cups simmering chicken stock, divided
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup dry white wine
  • 3 tablespoons diced butter
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 cup frozen peas— I used frozen peas and carrots

Putting it all together:

  1. Preheat the oven to 350 degrees
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed.
  3. Remove from the oven, add the remaining cup of chicken stock, Parmesan cheese, wine, butter, salt and pepper and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  4. Add the peas/peas and carrots and stir until heated.
  5. Serve with your favourite protein

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……..

                    Bon Appetit

Cheesy Italian Chicken Pot Pie

  • Servings: ”4-6″
  • Difficulty: ”easy”
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Cheesy Italian Chicken Pot Pie Facebook

I belong to a Facebook group called International Food Bloggers and the members are constantly posting various and sundry recipes. Some of the recipes are submitted by professional Chefs while most are from like minded people who just simply love to cook and share recipes.

I was surfing through the group postings yesterday when I came across this particular recipe and it intrigued me to the degree that I had to take a further look at it. I followed the link and found myself at www.auntbeesrecipes.com where this particular recipe can be found. I read through the ingredients list and instructions and decided that since I had 95% of the ingredients in the house and I was looking for a “simple but tasty recipe for the grilling season and beyond” that I would give this one a whirl….. I am so happy that I did. This recipe is just plain awesome!!

Here’s how we do this one.

Shopping list:

  • 1 1/2 cups chopped or shredded cooked chicken
  • 2 cups shredded mozzarella cheese (divided)
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 (8 ounce) can tomato sauce— I didn’t have any so I used some Marinara that I had made.
  • 1/2 cup Bisquick mix
  • 1 cup milk
  • 1/4 teaspoon pepper

Putting it all together:

  1. Heat your oven to 400 degrees
  2. Chop the chicken into bite sized chunks
  3. In a large skillet saute the chicken with the dry spices until cooked.
  4. Add the tomato sauce to the chicken and mix well
  5. Add the Parmesan and Mozzarella and mix well
  6. Pour the chicken mix into a greased pie pan or deep dish
  7. In a separate bowl mix the Bisquick, milk, pepper and eggs until well blended
  8. Pour over the chicken mixture and bake for 35 minutes
  9. Sprinkle with the remaining Mozzarella and bake for an additional 5 minutes
  10. Allow to settle/rest for about ten minutes before cutting.

This recipe can be served on its own or as the main part of the meal accompanied by some veggie sides.

There you have it…. another “simple but tasty recipe for the grilling season and beyond”

Until next time.

                       Bon Appetit