MyHourglass Cookbook (Read 12,944 times)

[sportsgirl]

Fra Diavolo Sauce With Pasta

4 tablespoons olive oil, divided
6 cloves garlic, crushed ( we used extra)
28 oz can diced tomatoes ( you can chop up the tomatoes a little more)
1 1/2 teaspoons salt ( it needed a bit more)
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
Meanwhile,cook up your pasta and drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

[ghoulgirl]

I showed this to husband and he said he can't wait to try it!

[Kpatch]

I made this fish tonight using a recipe from Ina Garten. I'm not a big fish fan, but this turned out really good so I thought I'd share. You bake it in parchment paper, so the cleanup is really easy! I used regular green olives because I never heard of the ones listed in the recipe.


Herb-Roasted Fish
(Makes 1 serving)

For each serving:
8 ounces boneless fish fillet, such as snapper or cod
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg

Preheat the oven to 400 degrees.

Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.

Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Copyright 2012, Ina Garten, All Rights Reserved

www.barefootcontessa.com/recipes.aspx?RecipeID=852&S=0#.UOR0VFLcKZM

[MrsM]

I made this for dinner tonight and it got rave reviews from hubby and kids.

Louisiana Chicken and Pasta



8 oz. (2 cups) uncooked gemelli (pasta twists)

4 slices bacon, cut into 1/2-inch pieces

2 boneless skinless chicken breast halves, cut into 1/2-inch pieces

1 cup diced green bell pepper

1 medium onion, finely chopped (1/2 cup)

1(15-oz.) can black-eyed peas or garbanzo beans, drained

1/2 cup chicken broth

2 tablespoons Worcestershire sauce

1/2 teaspoon garlic-pepper blend

1/2 teaspoon dried thyme leaves

1/8 teaspoon ground red pepper (cayenne)

2 tablespoons chopped fresh parsley, if desired

Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally. Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

[Kpatch]

This sounds good Mrs. M and the ingredients are pretty much staples. I will be trying it. Thanks for posting!

[MrsM]

I liked it. It was something different and it was easy to make.

[sportsgirl]

Sounds like my kind of recipe... I will make this but I will probably have to use a different pasts. Not sure if I can get gemelli.

[MrsM]

I just used a twist pasta. No clue what kind it really was. Katie thought it was cool looking. Lol. I did leave out the beans as we are not big bean eaters and I added a little extra garlic and season salt just for a little more flavor. I think next time I will kick up the red pepper a little to get a little more bite in it.

[Minako98]

By request:

Peggy's Chili

2-1/2 lbs.    Ground Beef
2 cups        Sweet Onion, chopped
2 clove       Garlic, minced
2 cups        Green Pepper, chopped
2-16 oz. cans    Dark Red Kidney Beans, drained & rinsed
16 oz. can     Tomato Sauce
16 oz. can     Diced Tomatoes

1 tsp.        KOSHER Salt
1/2 tsp.     Black Pepper
2 tsp.        Basil, crushed
4 tsp.        Chili Powder  (or more if you like it spicier)

In a skillet, brown ground beef with onions & garlic.
Drain fat and transfer to crock pot.
Add all other ingredients, mix well.

Cook 1 hour on high heat.
Simmer 5-7 hours on low heat.

Serve with sour cream, Tostito's Scoops, shredded Mexican mix cheese.

[stickywicket]

Oh I am going to have to try this, sounds yummy!

[Kpatch]

Same here Sticky.

That sounds soooo good Peggy. Making me hungry.

Thanks for posting the recipe.

[Minako98]

Ok I just edited it because I remembered one thing I did do differently this time. I used Kosher salt. And I swear, it was the BEST batch I've ever made and I've been making this chili recipe for years.

[sportsgirl]

Feb 11, 2013 20:38:15 GMT -5 MrsM said:

I made this for dinner tonight and it got rave reviews from hubby and kids.

Louisiana Chicken and Pasta



8 oz. (2 cups) uncooked gemelli (pasta twists)

4 slices bacon, cut into 1/2-inch pieces

2 boneless skinless chicken breast halves, cut into 1/2-inch pieces

1 cup diced green bell pepper

1 medium onion, finely chopped (1/2 cup)

1(15-oz.) can black-eyed peas or garbanzo beans, drained

1/2 cup chicken broth

2 tablespoons Worcestershire sauce

1/2 teaspoon garlic-pepper blend

1/2 teaspoon dried thyme leaves

1/8 teaspoon ground red pepper (cayenne)

2 tablespoons chopped fresh parsley, if desired

Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, cook bacon in large skillet over medium heat until crisp. Add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally. Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

I finally got to cook this last night.. I left in the beans & added separate garlic & pepper. It was great and had a nice little kick to it. We may have the leftovers tonight.

[MrsM]

I did the same thing with the garlic pepper. I just used more garlic than pepper.

[MrsM]

I made this for dinner tonight and it was excellent. I used a hungarian wax pepper instead of jalapeno, so it wasn't super spicy, but it was soooo good. I used 2 chicken breasts and cut them in half and it was plenty for us and served it with a side of brown rice and some broccoli.

Grilled Chicken with Jalapeno Caramelized Onions

Ingredients

Cooking spray
8 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free roasted garlic seasoning (recommended: McCormick)
1 tablespoon olive oil
1 cup thinly sliced onion
2 jalapeno or serrano peppers, seeded and minced
2 tablespoons sugar
1 cup reduced-sodium chicken broth, divided
2 bay leaves
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Directions

Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.

Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.

Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.



This is my finished product: