Creamy Shrimp Linguine with Tomatoes

Creamy Shrimp Linguine with Tomatoes, Kale, and Lemon Zest

Creamy Shrimp Linguine with Tomatoes, Kale, and Lemon Zest
INGREDIENTS
kosher salt
12 oz. linguine
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
1 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
2 1/2 c. yellow and red grape tomatoes, halved
1/2 c. white wine
1/2 c. chicken stock
1 tbsp. unsalted butter
1/4 c. heavy cream
Zest and juice of 1 lemon
6 c. baby kale

DIRECTIONS
Bring a large pot of salted water to boil. Boil linguine until just al dente, 8 minutes. Drain, reserving ½ cup pasta water.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, 1 minute. Add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper. Transfer shrimp to a bowl to let cool.
Add tomatoes to skillet and sauté until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
Garnish with lemon zest and red pepper flakes.


Panzarotti Recipe

Panzarotti Recipe

Panzarotti

Preparation Time: 1 1/2 hrs
Cooking Time: 10 mins
Servings:8 – 10

Ingredients:
Sauce:

  • 1 Tablespoon Olive Oil
  • 2 Garlic Cloves, Peeled & Minced
  • 1 (14 Ounce) Can Diced Tomatoes
  • 1/2 Teaspoon Dried Oregano
  • Salt & Pepper To Taste
  • Basic Pizza Dough, or 1 (1 Pound) Ball Store Bought Dough
  • 10 oz. Mozzarella Cheese, Diced
  • Salt And Pepper
  • 2 Tablespoons Fresh Basil, Finely Chopped
  • Canola Oil For Frying

Procedure:

  1. Heat the oil in a small saucepan, then cook the garlic a minute or two until fragrant.
  2. Add the tomatoes, oregano, salt and pepper and cook until you have a thick sauce, about 10 minutes.
  3. Take the dough after the first rising, and shape it into a long loaf, and divide it into 10 pieces and shape into balls.
  4. Roll each of these balls into balls on a lightly floured surface into a 4 inch diameter circle.
  5. Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, salt and pepper and cover with some of the mozzarella.
  6. Lightly moisten the edges with water and pinch to seal.
  7. Heat the oil in a heavy bottom pan to 375 degrees F.
  8. Fry in batches until golden brown, then drain well on paper towels and serve hot.

Vegetarian Chipotle Nachos Recipe

Vegetarian Chipotle Nachos

Servings: 6

Ingredients:

  • Cooking spray
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 cup chopped onion (about 1 medium)
  • 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup chopped fresh cilantro
  • 8 cups baked corn tortilla chips (6 ounces)
  • 2 cups shredded romaine lettuce
  • 1 cup diced peeled avocado (about 1 medium)
  • 3/4 cup vertically sliced red onion
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 6 tablespoons fat-free sour cream

Procedure:

  1. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray.
  2. Add bell pepper, chopped onion, and crumbles; cook 5 minutes, stirring occasionally. Remove 1 chile and 1 tablespoon sauce from can; reserve remaining chiles and sauce for another use.
  3. Chop chile; add chile, sauce, beans, and tomatoes to pan. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro.
  4. Arrange 1 1/3 cups chips on each of 6 plates. Top each serving with 1 cup bean mixture, 1/3 cup lettuce, about 2 1/2 tablespoons avocado, 2 tablespoons onion, 2 tablespoons cheese, and 1 tablespoon sour cream.
  5. Serve.

Tex-Mex Beef Tacos Recipe

Tex-Mex-Beef-Tacos Recipe

Servings: 10 (serving size: 1 taco)

Ingredients:

  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 cup frozen whole-kernel corn
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can tomato sauce
  • 1 to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10 (8-inch) fat-free flour tortillas

Procedure:

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  2. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions.
  3. Spoon 1/2 cup beef mixture into each tortilla.
  4. Serve.

Chicken Breasts with Avocado Tomato and Cucumber Salsa Recipe

Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Serving: 4 (serving size: 1 chicken breast half and 3/4 cup salsa)

Ingredients:

  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon chipotle chile powder
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
  • 1 cup grape tomatoes, halved
  • 1/2 cup prechopped red onion
  • 1/2 cup chopped peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño pepper, seeded and finely chopped

Procedure:

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
  2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well.
  3. Serve with chicken.

Chicken Cobb Burger Recipe

Chicken Cobb hamBurger

Ingredients:

  • 8 strips bacon
  • 750 g minced chicken, 90 per cent lean
  • 2 tbsps rapeseed oil
  • Salt
  • Freshly ground black pepper
  • 125ml (½ cup) crumbled blue cheese
  • 4 baps, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted, cut into 8 slices

For the vinaigrette:

  • 2 tbsps red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, finely chopped
  • ¼ tsp sugar
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 tbsps olive oil
  • 250ml (1 cup) finely shredded cos lettuce

Procedure:
Heat the griddle to medium:

  1. Place the strips of bacon on the griddle (lie them across the grate so they don’t fall through) and griddle for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the griddle to high.
  2. Form the meat into four (250 g) burgers, brush with the oil and season with salt and pepper on both sides. Griddle the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover and continue cooking until the cheese begins to melt, about 1 minute longer.
  3. Place the burgers on the bottom half of each bap and top with a slice of tomato, two slices of avocado, two slices of bacon and some of the dressed cos lettuce. Cover each burger with the bap tops and serve.

Greek-Style Scampi Recipe

Greek-Style Scampi

Servings: 4

Ingredients:

  • 6 ounces uncooked angel hair pasta
  • 1 teaspoon olive oil
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/8 teaspoon black pepper
  • 1 pound peeled and deveined medium shrimp
  • 1/8 teaspoon ground red pepper
  • 6 tablespoons (about 1 1/2 ounces) crumbled feta cheese

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add green bell pepper to pan; sauté 1 minute.
  4. Add garlic and tomatoes; cook 1 minute.
  5. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
  6. Stir in red pepper; remove from heat.
  7. Place 1 cup pasta on each of 4 plates.
  8. Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
  9. Serve

Herbed Greek Chicken Salad Recipe

Herbed Greek Chicken Salad

Herbed Greek Chicken Salad

Servings: 4

Ingredients:

  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 5 teaspoons fresh lemon juice, divided
  • 1 cup plain fat-free yogurt
  • 2 teaspoons tahini (sesame-seed paste)
  • 1 teaspoon bottled minced garlic
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup grape tomatoes, halved
  • 6 pitted kalamata olives, halved
  • 1/4 cup (1 ounce) crumbled feta cheese

Procedure:

  1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl.
  2. Heat a nonstick skillet over medium-high heat.
  3. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done.
  4. Drizzle with 1 tablespoon juice; stir. Remove from pan.
  5. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well.
  6. Combine lettuce, cucumber, tomatoes, and olives.
  7. Place 2 1/2 cups of lettuce mixture on each of 4 plates.
  8. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese.
  9. Drizzle each serving with 3 tablespoons yogurt mixture.

Saffron Fish Stew with White Beans Recipe

Saffron Fish Stew with White Beans

Total time: 20 Minutes
Servings: 4 (serving size: 2 cups)

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup prechopped onion
  • 1 teaspoon ground fennel
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, crushed
  • 1 thyme sprig
  • 1/2 teaspoon grated fresh orange rind
  • 1/4 teaspoon saffron threads, crushed
  • 1 1/2 cups water
  • 1 1/2 cups clam juice
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/8 teaspoon salt
  • 1 pound flounder fillet, cut into (2-inch) pieces
  • 1 (14-ounce) can great Northern beans, rinsed and drained
  • Fresh thyme leaves

Procedure:

  1.  Heat oil in a large Dutch oven over medium-high heat.
  2. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes.
  3. Stir in rind and saffron; add water, clam juice, and tomatoes.
  4. Bring to a boil; reduce heat, and simmer for 5 minutes.
  5. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.

American Chili Con Carne Recipe

American Chili Con Carne

Servings: 8 (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Ingredients:

  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans no-salt-added kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Procedure:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Preheat broiler.
  3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
  4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Bopis Pinoy Recipe

Bopis Pinoy

Servings: 6

Ingredients:

  • 1 1/2 lbs Pig’s heart, boiled until tender and diced
  • 1 medium red bell pepper, diced
  • 1 medium carrots, diced
  • 1/2 cup annatto seeds diluted in 1/4 cup water
  • 3/4 cup vinegar
  • 2 1/2 tablespoons crushed red pepper
  • 1 1/2 tablespoons ginger, minced
  • 1 medium red onion, chopped
  • 4 clove garlic, minced
  • 4 pieces dried bay leaves
  • 2 tablespoons cooking oil
  • 2 cups water
  • salt and pepper to taste

Procedure:

  1. Heat oil in a pan.
  2. Saute garlic, onion, and ginger.
  3. Put-in the pig’s heart and cook for 5 minutes.
  4. Add the crushed pepper and annatto water. Stir.
  5. Add the dried bay leaves and pour-in water. Let boil and simmer for 5 minutes.
  6. Pour-in vinegar and allow to reboil. Stir.
  7. Add carrots,red bell pepper, salt, and pepper. Cook for 3 minutes.
  8. Transfer to a serving plate. Serve.
  9. Share and enjoy!

Pinoy Beef Caldereta Recipe

Kaldereta is originally a goat stew made with tomatoes, potatoes, spices, liver, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines. Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines.

Pinoy Beef

Ingredients:

  • 1 kilo beef, cut into chunks
  • 1 big can (350g) liver spread
  • 5 onions, minced
  • 5 cloves garlic, minced
  • 6 tomatoes, sliced
  • 1 cup tomato sauce
  • 3 green peppers, diced
  • 3 red peppers, diced
  • 4 pieces hot chilli peppers, minced
  • 3/4 cup grated cheese
  • 2 cups beef stock or water
  • 1/4 cup cooking or olive oil

Procedure:

  1. In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
  2. Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
  3. Add the cheese and olives (optional) and continue to simmer until the sauce thickens.

Tip: Goat’s meat can also be used to make caldereta. Just be sure to marinate the goat’s meat in vinegar, garlic, salt and pepper for at least 15-20 minutes. For a very flavorful and delicious kalderetang baka, use beef stock instead of water.  Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.


Sinarabasab Ilocano Recipe

Dinakdakan is a term used by Ilocanos as name for this grilled pork recipe. It is a well known recipe in all Ilocano towns in the Philippines and has been adapted by other regions because of its delightful taste and easy preparation.

Sinarabasab Ilocano or Dinakdakan

Preparation: 25 minutes
Cooking: 6 minutes
Servings: 7-8

Ingredients:

  • 1 lb of boneless pork
  • 1 cup of onions (chopped into like ¼” x ¼”
  • ½ cup of Calamansi extract (lemon extract will do)
  • 2 pieces of red chilli pepper (chopped into small pieces)
  • Salt to taste

Procedure:

  1. Roast the pork over a grill until the meat is cooked.
  2. Cut the pork into ¼” x ¼” sizes.
  3. In a bowl, combine all the ingredients.
  4. Mix thoroughly.
  5. And serve with cold beer or rice.

Dinengdeng/ Inabraw Recipe

Dinengdeng also called inabraw is a dish of the Ilocano people Philippines, similar to Pinakbet . It is classified as a Bagoong soup based dish. Dinengdeng contains fewer vegetables and contains more bagoong soup base. This Ilocano food is full of vegetables like string beans, okra, squash, and ampalaya which is spiced up with red onions, tomatoes, jute leaves, root small amount of water together with their most popular ingredient: bagoong!

Dinengdeng / inabraw

Ingredients:

  • 1 cup pork liempo, sliced / grilled fish  (milk fish, tilapia, hito or dalag) is also a very good alternative
  • 2-3 spoonful of fish sauce (bagoong), or according to taste
  • 1 cup of water
  • 1 ampalaya, cut into 4
  • 5 pieces round eggplant
  • 4 pieces of tomatoes
  • 1 bundle of squash flower (bulkalak ng kalabasa)
  • 1 bundle of  sigarilyas
  • 1/2 cup of patani
  • 2 camote
  • 1 bundle spinach
  • 1 bundle saluyot or okra

Procedure:

  1. Bring the pork liempo to boil until tender and oily.  If using  fish, grill.  Set aside.
  2. Boil water and fish sauce (bagoong).
  3. Add  meat (or fish) and all the vegetables.
  4. Boil for 3 minutes.
  5. Serve hot with rice.