Light and Airy Ramen Noodles

Ramen Noodles

This is almost too simple that I am a little embarrassed to even post this, but I had to share this simply yummy secret with you. I was recently having dinner at a new sushi bar and we decided to bring home an order of the house lo mein for our son. Lo mein is one of our favorite dishes but this one was a little different. I realized it was made with raman noodles resulting in a very light and delicious noodle dish.

Italian Wedding Soup

Italian Wedding Soup

Why have I waited so long to make this? It's absolutely delicious! Is this a soup or is this a stew? Rachel Ray calls it a Stoup! Another great recommendation from my friend Maria. She insist that I stick to using the ground chicken and gnocchi. The mini meatballs are like little chicken dumplings and cook right in the soup. Yes, you can use another type of pasta but it won't have the same special creaminess that you get with the gnocchi. Forget the chili, I'm making this at the next football party. This is a hearty, fresh and delicious Stoup!

Linguini with Clam Sauce

Linguini with Clam Sauce

It was one of those nights, what am I going to make for dinner? There has been a can of whole baby clams steering at me for a while now and there you have it, Linquini with Clam Sauce. This recipe is easy, fast and very delicious and gives an extra boost of flavor from the red pepper flakes and squeeze of lemon. If you are looking for a really wet sauce to dunk your bread, just double the olive oil and clam broth.  

Pasta Primavera with Roasted Garlic Shrimp

Pasta Primavera with Garlic Shrimp

This is my version of Pasta Primavera. I like to use firm, crisp vegetables, such as broccoli, carrots, and corn because they hold their shape but you can add any kind of vegetables like bell peppers, peas, onions, tomato, or cauliflower all work well in any combination.  

Three Cheese Baked Ziti

Three Cheese Baked Ziti

A Sunday supper at it's best! It's Fall and this is such a cozy, soothing casserole. It's creamy, cheesy, gooey, and oozy. It's as simple as putting together a sweet marinara sauce and pairing it with sharp parmesan and silky ricotta. A match made in heaven.  

Penne Portabello in a Light Alfredo Sauce

Before I start this blog post recipe, let me tell you that this is might tasty!  I look for shortcuts in the kitchen, especially when I am making a late night dinner and want to prepare something quick and easy yet delicious and not out of a box. This recipe is for all my newbie cooks out there! This is my secret version of a light creamy alfredo sauce with savory portabello mushrooms and tomatoes. When I find a really good product like Newman's Own Alfredo Pasta Sauce, I like to keep it on hand for nights just like this since I don't always have cream on hand to make my own sauce. Add in fresh sauted vegetables and you have a delicious meal in minutes. I have also included my no-fail Quick Alfredo Sauce which is absolutely delicious. 

Ingredients

• 1 9 ounce box of Atkins penne pasta (18g of fiber!)
• 2 large portabello mushroom caps, sliced thick
• 2 tomatoes, seeded and sliced
• salt and pepper to taste
• 1/4 tsp of garlic
• 1 Tbsp of olive oil or butter to saute the mushrooms
• 1 jar of Newman's Own Alfredo Pasta Sauce
• 1/2 cup Parmigiano-Reggiano, grated

1. Cook the pasta al dente, according to the package, drain and pour back into the pot.

2. In a saute pan, over medium heat, melt the butter (or oil) and garlic. Add the mushrooms and saute until the mushrooms are almost done for about 3 minutes, add in the tomatoes for another minute. 

3. To the pasta, add half a jar (or more!) of the Alfredo sauce and toss lightly. Add in the mushrooms and tomatoes and toss. 

4. Serve immediately in individual serving bowls with little Parmigiano-Reggiano cheese on the top.

Quick Alfredo Sauce from Scratch

Ingredients

• 1 1/2 cups heavy cream 
• 2 Tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp ground black pepper 
• 1/2 cup of Parmigiano-Reggiano 
• 1/8 tsp freshly grated nutmeg

1. Bring 1 cup of the heavy cream and the butter to a simmer in a medium saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces to 2/3 cup, 12 to 15 minutes. 

2. Off the heat, stir in the remaining 1/2 cup cream, salt, pepper, and nutmeg.

3. Add to the pasta and add in a little of the pasta liquid if you need to. 

Tip: This dish is delicious with shrimp or chicken added.

Enjoy!    

Chicken Teriyaki Stir Fry

I have a secret for you. The key to moist, velvety chicken in a stir fry is to first coat the chicken with an egg white and cornstarch mixture. This prevents the chicken from overcooking and becoming dry. I had some cooked noodles and was looking for a quick dinner to throw together really fast. Use whatever you have for vegetables and use whole wheat pasta or brown rice and you have a quick, healthy dinner with tons of flavor. You would think by my recent posts that I do a lot of Asian cooking. I really don't, but in an attempt to avoid ordering take-out to satisfy my husbands cravings, I've been making a few things.

Ingredients

• 1 pound of chicken breasts, cut into 1-2 inch cubes
• 1 large egg white
• 1 tablespoon cornstarch 
• 1/4 teaspoon coarse salt
• 2 tablespoons vegetable oil
• 2 tablespoons low sodium teriyaki
• 1/4 teaspoon red pepper flakes
• 2-3 cups of broccoli florets (1 bag of frozen)  
• 1/2 pound of cooked noodles

1. In a bowl, mix together the egg white, cornstarch and salt.  Add the chicken and coat lightly using your fingers to be sure all the pieces are coated well with the mixture. Let sit at room temperature for 30 minutes. 
2. Microwave the broccoli for 3 minutes to soften.
3. In a wok or large non-stick frying pan, heat oil to a medium/high heat, add the chicken and cook through browning all sides. 
4. Add the broccoli, teriyaki and pepper flakes and toss with the chicken for 2 minutes. Add the noodles or rice and toss until ready to serve.   

   

Linguini with Shrimp and Broccoli

Fast, easy and flavorful! This healthy dish is easy enough to whip up in a pinch and special enough to serve to guests. It's made from items I typically have on hand. The red pepper flakes and fresh parsley really bring the flavors together.

Serves 4

Ingredients

• 1 pound jumbo or x-large shrimp, peeled and deveined
• 1 pound linguini or spaghetti (excellent with whole wheat pasta)
• 6 cups broccoli florets (2 large heads or 2 frozen steamer bags)
• 1/4 cup olive oil
• 1 TBLs chopped garlic (or more!) 
• 1 Tsp course salt 
• 1 Tsp freshly ground black pepper
• 3/4 teaspoon crushed red pepper flakes
• 1/2 cup of white wine
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

1. Cook the pasta al dente, according to the package directions.  

2. Heat 1/4 cup olive oil over medium heat in a large, non-stick frying pan, large enough to hold the pasta. 

3. Add the garlic and cook for 1-2 minutes, stirring frequently. Add the red pepper flakes and cook for 30 seconds more. 


4. Add the broccoli and stir for 5 minutes, than add the shrimp, salt and pepper and stir for another 5 minutes until both are cooked through.

5. Add the white wine, drained pasta and toss to combine, than add the cheese and parsley and toss thoroughly.  


6. Allow the pasta to rest for 10 minutes over a low heat, season with salt and pepper and allow the juices to reduce and thicken and be absorbed by the pasta.


*Serve with crusty bread and Parmesan on the side.

Tip: Use frozen broccoli florets to save time and peeled cooked shrimp if that's what you have on hand. Don't omit the red pepper flakes, it gives the dish a nice mild kick without the heat.