Farfalle Alfredo
Posted by JasonQ in Chicken/Poultry, Main Dishes on February 4th, 2010
I went to Biaggi’s this past Sunday for dinner, and this is what I had. Seems to be the same recipe they use.
- 1/8 cup prosciutto or bacon, cut into 1/2-inch pieces
- 1/8 cup diced red onion
- 1/4 cup sliced grilled chicken or sliced baked chicken
- 1/8 cup diced roasted red pepper
- 1/4 cup chicken stock
- 1/2 cup alfredo sauce
- 1/8 cup frozen peas
- 1 1/2 cups cooked farfalle pasta or pasta, of your choice cooked al dente
- 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
- 2 tablespoons fresh-grated asiago cheese
Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
Mushroom Black Eyed Pea Burgers
Posted by JasonQ in Main Dishes on January 22nd, 2010
- 6oz sliced mushrooms
- 1/2 cup toasted walnuts
- 1 shallot
- 2 cloves garlic
- 1 green onion
- 1Tbs fresh parsley
- 1 can black eyed peas
- 1/4 – 1/2 tsp chili sauce
Saute mushrooms in a little olive oil until browned. Add toasted walnuts. Cook for about a minute.
Add shallot, garlic, green onion, parsley, and peas together in a bowl and partially mash peas with a fork.
Add mushroom and nut mixture to pea mixture. Add chili sauce and salt to taste. Mix well.
Form into patties. Coat with flour and fry in a hot skillet until browned. Flip burgers and cook until done.
Snowballs
Posted by JasonQ in Cakes/Desserts on December 20th, 2009
- 1 1/2 cups melted butter (3 sticks)
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3 1/2 cups flour
- pecan halves and whole pitted dates, one of each for every cookie
Preheat oven to 350F. Melt butter, mix in powdered sugar, vanilla, salt, and flour. Form dough into walnut sized balls. Roll balls around a whole pitted date. Top each cookie with a pecan half. Place on ungreased cookie sheet. Bake at 350F for 10 min.
Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Toasted Pumpkin Seeds
If you’re using pumpkins for your Thanksgiving meals, don’t throw away those seeds! They can be toasted and made into a great snack!
- Pumpkin seeds
- Salt
- Olive oil
- Water
Preheat oven to 400F. Using a strong metal spoon, scoop out the insides of your pumpkin. Separate the seeds from the stringy core.
In a saucepan, add seeds and water. I use 2 cups of water for each half cup of seeds. Add 1/2 Tbs salt for every cup of water. Bring to a boil and let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil in the bottom of a roasting pan. Spread seeds evenly in a single layer and bake on top oven rack for 10-20 min. When browned to your liking, remove from oven and allow to cool completely before eating.
Crock Pot Stuffed Pepper Soup
Posted by JasonQ in Beef, Main Dishes, Soups on November 22nd, 2009
- 1 large can V8 juice
- 1 box Zatarains cajun rice mix
- 2-3 lbs lean ground beef
- 1 large vidalia onion, diced
- 4 large green peppers, cut into 1 inch strips
- 1/4 tsp celery salt
- salt and pepper to taste
Cook onions, rice mix and ground beef together in a skillet until onions are tender and the beef is done, stirring frequently.
Drain excess grease and put mixture into a crock pot. Add green peppers, V8 juice, celery salt, and salt and pepper.
Cook on low 6-8 hours.
Any soup or stew vegetables may be added for a heartier soup.
Caramelized Onion and Sweet Potato Skillet
Posted by JasonQ in Side Dishes on November 18th, 2009
- 1 tsp canola or vegetable oil
- 1/4 large sweet onion, sliced
- 3 medium sweet potatoes, peeled and sliced
- 2 Tbs packed brown sugar
- 1/2 tsp jerk seasoning (dry)
- 1 Tbs chopped fresh parsley
Heat oil in 10 inch skillet over medium heat. Cook onion and sweet potatoes in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occastionally, until potatoes are tender.
Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.
Easy Mexican Chicken and Beans
Posted by JasonQ in Chicken/Poultry, Main Dishes on November 15th, 2009
- 1 lb boneless, skinless chicken breast strips for stir-fry
- 1 envelope taco seasoning mix
- 1 can black or pinto beans, rinsed and drained
- 1 can whole kernel corn with red and green peppers, undrained
- 1/4 cup water
Spray 10 inch nonstick skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Cinnamon Roasted Sweet Potatoes
Posted by JasonQ in Side Dishes on November 10th, 2009
- 2 tablespoons honey
- 2 tablespoons grapeseed or canola oil
- 6 medium sweet potatoes, unpeeled, halved lengthwise
- salt and freshly ground black pepper
- 6 cinnamon sticks
Preheat the oven to 375.
In a small bowl, whisk together the honey and oil. Rub the potato halves with this mixture and season with salt and pepper. Arrange, skin side down, in a shallow baking dish and bake for about 20 minutes, or until the potatoes begin to soften.
Remove the pan from the oven and turn the sweet potatoes skin side up. Tuck the cinnamon sticks under the potatoes. Roast for 20 to 30 minutes longer or until the potatoes are cooked through and the cinnamon sticks are slightly browned.
Serve the sweet potatoes on a round platter with the browned cinnamon sticks bunched together and standing upright in the center of the platter.