Posts Tagged ‘Garlic’

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Cajun Chicken and Angel Hair Pasta

Recipe for Cajun Chicken and Angel Hair Pasta

1 Fryer or about 4 lbs of chicken bone-in

1 lb of Angel hair pasta

1 onion chopped

1/2 bell pepper chopped

6 garlic cloves crushed

2 16 oz cans of  tomatoes

1 16 oz can of stewed tomatoes

4 bay leaves

1/2 teaspoon of dry thyme

Non-Stick Spray

Slap Ya Mama Cajun Season

Season chicken with Slap Ya Mama Cajun seasoning. Spray a non-stick baking pan and bake chicken until juices run clear about 30 minutes. In another pan, add three tsp of oil and saute onion for two minutes. Add bell pepper and saute for four minutes. Add tomatoes, stewed tomatoes, crushed garlic, bay leaves, thyme, and simmer 20 minutes. Boil pasta according to package directions. Drain Pasta, top with sauce, and then baked chicken, and mix together. Enjoy!

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Today I dabbled with some Vietnamese cuisine. I love it for its simplicity, color, and flavors. Here is where I found the basic recipe.  http://allrecipes.com/recipe/vermicelli-noodle-bowl/

However, I decided to opt out on the shrimp and cook gingered pork instead. You can pretty much add any meat or tofu you like for this dish.

To ginger your pork add about a teaspoon of chopped fresh ginger, two cloves of fresh garlic, one bunch of chopped green onions, and about 4 tablespoons olive oil to a skillet for about two minutes to saute. Add about one pound chopped pork loin, 4 tablespoons of soy sauce, stir around periodically until cooked.

Give it a spin in the kitchen. You will not regret it.

This is one of those dishes were I took a look in the fridge and said,”I need to use my leeks and peppers today before they go bad.” So I grab some white clam sauce and linguine from the cabinet. I take my vegetables and saute them in olive oil, garlic, basil, Italian parsley, and add a touch of fresh black pepper and salt. Combine the linguine, clam sauce, and vegetables, and create a magical dish in less than 30 minutes.

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This dish is influenced by both Japanese and Korean cuisine. It consists of teriyaki beef short ribs, japanese eggplant with mixed vegetables and garlic, and rice topped with a little bit of Sriracha hot sauce. I don’t have a recipe because I make most of my dishes up in my head. After you cook so long, you get to where you know how to balance the seasoning and mix things up.

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I love cooking flat-iron steaks because they are much cheaper than filet mignon, but they are almost as tender. It is the most tender steak outside of filet. Tonight, I decided against grilling do to the Texas heat, and cubed the flat-iron steak sauteing it in about 15 cloves of garlic, one onion, and some Cajun seasoning. I then sautéed the spinach with garlic, and cooked the angel hair pasta, and mixed it all together with alfredo sauce in my big pasta bowl.

It would have made the greatest Italian happy! Hey, it will make anyone happy.

Here is the LOVELY dish.

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Tonight I cooked some lemon pepper steelhead trout. Steelhead trout has a flavor that is a bit milder than salmon but similar. I rub my fillets in olive oil and sprinkle lightly with sea salt and liberally with lemon pepper. I bake them at 400 degrees for 15 minutes.

For couscous I chopped one onion, crushed six cloves of garlic, and melted 1/2 stick of butter to saute. After the onion and garlic  softened a bit, I added one pound of mushrooms and a 1/4 teaspoon of  Slap Ya Mama season.  http://www.slapyamama.com  Cook until mushrooms are softened a bit.

Once the mushrooms are softened, add 10 ounces of fresh bagged spinach, and 1/2 teaspoon of salt.  Cook to slightly wilted, and set sautéed vegetables aside.

For couscous use two boxes of NearEast original flavor couscous. http://www.neareast.com Follow package instructions for cooking.

Once couscous is ready, blend with sautéed vegetables and enjoy!

For the couscous, cut recipe in half for two people or less, or you will be eating leftovers for days.

Lemon Pepper Steelhead Trout with Spinach, Mushroom, CousCous

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Skillet, olive oil, 15 cloves garlic pressed,  one onion sliced, and little sea salt. Saute. Next add one pound of lean ground chuck 90/10. Continue to cook and when meat is medium rare, add one pound of white mushrooms, and cover skillet with lid until mushrooms are cooked.

During the saute process boil a pot of water in a large pot. Add a little olive oil and sea salt. Add one pound of Barrilla Plus Brand Rigotoni.  The yellow box. I prefer this brand because of the ingredients.  Omega 3’s, fiber, etc. It’s not the run of the mill flour based stuff.

Cook pasta. Drain. Add to mixing bowl. Pour in meat and sautéed veggies without draining. Top with Newman’s Own Tomato Basil Sauce.

Serve with Caesar Salad or your choice of side.

For The Vegetarians out there use a meat free hamburger crumble.

Lotsa Garlic Rigotoni!

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