Tag Archives: sauce

Mediterranean Shrimp and Feta

11 Sunday Nov 2012

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Mediterranean Shrimp and Feta

You’ll need: 2lbs of shrimp, EVOO, garlic, dill, black olives, feta and marinara {I use my from-scratch marinara.}

Prep Time: 10-15 minutes

~ Coat the bottom of a baking dish with the EVOO. Add to it a dash of dill and 2-3 medium cloves of garlic.

~ Add the shrimp to the baking dish and mix around in the EVOO and dill until the shrimps are coated. While you can leave the tails on, I prefer to remove the tails before baking. The best way to remove tails from shrimp is to squeeze and pull the base of the tail from the meat.

~ Ladle enough marinara over the shrimp to thoroughly coat them.

~ Sprinkle sliced black olives and feta crumbles over the pan from end to end.

~ Bake at 425 for 20 minutes; serve over pasta and amaze your family!

The Best Alfredo in the World

11 Sunday Nov 2012

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The Best Alfredo in the World!*
…and it’s super easy to make, too 😉

You’ll need: 1/2 cup butter, 2 cups heavy cream, 3 large garlic cloves, 1 1/2 cups freshly grated Parmesan cheese and 1/4 cup chopped fresh parsley

Prep Time: 10 minutes

~ Melt the butter in a medium saucepan over low to medium heat.

~ Add the cream, garlic and cheese and whisk quickly until the butter and cheese has been melted. Be careful not to get the sauce too hot because it can burn in the bottom of the saucepan.

~ Stir in parsley and serve. {The picture at the top shows the finished sauce served with chicken and linguine.}

*Normally I’m not a big fan of alfredo sauces. I think they are thick and disgusting. THIS SAUCE, on the other hand, is wonderful! It’s thin and flavorful. I’m a fan! This is the only alfredo sauce I’ll ever eat again.

Chicken Parm with My Sauce

16 Monday Jul 2012

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Chicken Parm
If you’re from Middle America, you might refer to this dish as NY-style chicken parm {I do.} Chicken parm in mid-Ohio is generally breaded and fried. NY-style chicken parm, a’la my Dad’s kitchen on Long Island, has no breading. It’s baked in a tomato sauce of some kind {here I used my homemade sauce} and served atop some sort of pasta.

If you’re making sauce from scratch, you’ll need: tomatoes!! And lots of ’em. I use a mix of vine-ripened and Roma tomatoes. You’ll also need garlic, a white onion, Italian spices, EVOO, salt, black pepper, sugar, a carrot, and a red pepper if you’d like to spice it up a bit.
Prep time is about an hour and simmer time is at least 2 hours; the longer it simmers together the better it will be!
~ Liberally coat the bottom of a large pot with EVOO. While on the lowest possible heat setting add diced onions, Italian seasonings and freshly chopped garlic.
~ Put a small to medium pot of water on and bring to a boil. Fill with tomatoes; as they heat their skin will crack. Once this happens, remove from the boiling water with a slatted spoon and drop into a bowl of cold running water. The skin will pull back farther from the tomato meat and will make peeling SO MUCH EASIER! Just don’t burn your fingers 😦 For a chunky sauce, put the tomatoes into your large pot to boil. For a thinner, smoother sauce, run your tomatoes through the blender before putting into your pot. Repeat as many times as needed to get through your tomatoes.
~ Once you start adding your tomatoes, toss in a pinch of black pepper and salt, a tablespoon of sugar, and a few grated carrot pieces. If you want a kick, add a few small pieces of red bell pepper.
~ Simmer 2+ hours and serve.

To make the chicken parm you’ll need: chicken, sauce, V8, garlic, Italian spices
~ Liberally coat the bottom of a baking pan with V8.
~ Cut chicken into small pieces and spread in the pan; pieces can touch but do not overlap.
~ Cover the chicken in sauce {here I used my homemade sauce}, garlic and spices.
~ Bake at 300 for 30 minutes.
~ After the chicken has been placed in the oven, bring a pot of water to boil and make a pasta of your choosing. Here, I used bow tie. The pasta will be done around the same time as the chicken parm.
TO PLATE: ladle sauce on top of your pasta noodles. Put a few chicken pieces on top, cover with more sauce and sprinkle with Parmesan cheese. Serve!