Broiled Flounder with Angel Hair Pasta Risotto Style is a delicious meal you can get on the table in minutes. (more…)
Broiled Flounder with Angel Hair Pasta Risotto Style {VIDEO}
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Chef Stephanie Izard’s Pinterest Cookbook+Cheesy Chippy Crumble #Recipe
Top Chef Winner, Chef Stephanie Izard has teamed up with Lay’s Wavy potato chips and Brit + Co a leading DIY destination site, to create recipes for the first-ever Pinterest cookbook! (more…)
Sweet Savant SkilletSupper – Chicken and White Bean Simmer recipe
Food Network Star Chef and registered dietitian Ellie Krieger was kind enough to spend a little time with me to chat about heart healthy recipes. Ellie has an impressive resume ranging from best selling cookbook author to working with First Lady Michelle Obama on the Lets Move campaign. The best tip Ellie shared with me is to eat the rainbow.
Valentine’s Day Dinner Butter Roast Chicken Recipe
Hello Sweeties! Valentine’s day is almost here and YouTube Sensation and host of Laura in the Kitchen is here to help (more…)
How to Make Homemade Pasta WITHOUT a Machine
This quick video shows you how to mix and shape your fresh, homemade pasta
Pasta dough recipe
2 cups all-purpose flour
3 eggs
1 tablespoon olive oil
½ teaspoon salt
Handmade Pasta Drirections
Put your flour into a large bowl. Add beaten eggs, olive oil and salt. Mix all the ingredients together and put onto a lightly floured counter top. Knead your pasta dough until it becomes smooth, about 5 minutes. Be careful not to knead in too much flour, it’s better to have a softer dough than a stiff one.
Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.
Cut off a piece of pasta dough (keep the rest of the pasta dough wrapped in plastic until you are ready to use it) and roll it into a rope. Cut off 1/2 inch piece of dough and flatten it out with the heel of you hand. Roll the pasta around the lightly floured handle of a wooden spoon. Slide the pasta off the spoon handle and continue with the rest of your dough.
Let the pasta dry on a sheet pan lined with parchment paper for about 10 minutes.
Boil the pasta in salted water for 3-4 minutes or until its tender. Drain your pasta, add it to your sauce and simmer for 1 minute. Serve and enjoy
I served my pasta with the a braised chicken sauce and it was absolutely delicious. My kids went nuts for it
Braised Chicken Pasta Sauce
| 2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cut into 1 inch chunks
5 chicken Italian sausage links, casing removed
1/2 cup chopped onion
1/4 cup chopped carrots
2 cloves chopped garlic
2 tablespoons tomato paste
2 cups chicken stock
1-14.5 ounce can diced tomatoes
1/2 teaspoon dried oregano
Salt to taste ½-1 cup of water |
Heat olive oil in a wide, heavy bottomed pan over medium heat. Brown chicken thighs and remove from pan. Break the sausage into chunks with a spoon in the pan and brown sausage. Remove from pan.
Lower the heat. Sauté onions and carrots until they begin to soften, about 4 minutes. Add garlic and sauté for an additional 30 seconds.
Add tomato paste into the pan with the carrots, onion and garlic and stir for 30 seconds. Add chicken thighs and sausage to the pan. Next add the chicken stock, diced tomatoes, oregano and salt to the pan and stir to combine.
Let this simmer over medium-low heat for about an hour adding a ½ -1 cup of water if the sauce gets too thick. |
Fresh Pasta dough your tummy will thank you for, Homemade Agnolotti (it’s kinda like ravioli) Recipe+how to Video
Making fresh pasta is a lot of messy fun. The flour may be flying but the end result is so worth it. You really don’t need any special equipment to make fresh pasta, just a bowl and a rolling pin, but a food processor and a pasta machine make things so much easier.
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Pasta dough recipe 2 cups all-purpose flour 3 eggs 1 tablespoon olive oil ½ teaspoon salt
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Food processor directions Add all ingredients into the bowl of a food processor fitted with a blade. Process until the dough forms a ball. Remove the dough from the processor and knead on your floured counter top and by hand until smooth The dough should be slightly sticky. Wrap the dough in plastic and let it rest on the counter for 30 minutes. |
Rolling the Pasta by Pasta Machine Divide the dough into 4 sections, work with one section at a time keeping the other sections wrapped in plastic. Sprinkle the pasta maker with a little flour as needed to keep the dough from sticking. Set your pasta machine to the widest setting, on my machine the widest setting is number 1. Flatten your dough into a rectangle about ¼ inch thick and roll through the pasta machine. Fold the pasta into thirds and roll through the pasta machine on the widest setting. Repeat the process once more. This conditions the dough and makes it less likely to tear. Reduce the setting on your pasta machine by one and roll the dough through. Repeat the process reducing the setting on your pasta machine by one size each time until you reach your desired thickness. |
You can use these pasta sheets for lasagna or cut them into fettuccine if you like.
| Sweet potato Agnolotti filling makes about 100 agnolotti3 medium sweet potatoes about 8 ounces each
1/3 cup heavy cream 1 teaspoon salt ¼ teaspoon granulated garlic |
Roast the sweet potatoes at 350° until tender, about 1 ½ hours. Let the potatoes cool. Dice the sweet potatoes and place into a food processor with the blade attachment Process until smooth. Season with salt and granulated garlic. Add cream and process to combine. The sweet potato filling can be made 2 days in advance and stored in your refrigerator. |
After boiling the pasta in salted water for 2 minutes you can toss it in some browned butter and serve. I made a cream sauce with sauteed Bay scallops and wilted spinach.
| Scallops with spinach in cream sauce
1 pound fresh agnolotti
1 pound bay scallops 4 ounces spinach 1 tablespoon olive oil or butter ½ cup heavy cream Salt and cayenne pepper (optional) to taste
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Boil water . Add 2 tablespoons salt to the water. Add Agnolotti and bring the water back to a boil. Cook Agnolotti for 2 minutes. Drain Pat the scallops dry. Chiffonade spinach (cut into 1/3 inch ribbons) Heat skillet over medium/high and add oil or butter. Sauté scallops for 2 minutes tossing to cook both sides. Stir in spinach and cook until it wilts. Add cream and simmer 2 minutes. Season with salt and cayenne pepper Add cooked Agnolotti and serve
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This is the Most Delicious, Healthy, 10 Minute Salmon #Recipe #Video
Get a healthy, delicious dinner on the table in 10 minutes! REALLY I’m not kidding. Here’s a quick video of my super fast salmon recipe with brown rice and asparagus. The whole recipe in done in this video in real time so you’ll see how fast it gets done.
Family Farm VS Factory Farm Chicken Challenge Video, part 3- the Eating
So here it is, the final part of my factory farm versus family farm Chicken Challenge, the EATING. What could be better than that??….NOTHING, that’s what. I’ve cooked the chicken two ways, I fried the legs wings and thighs and pan roasted the breasts. In the video I describe the frying and roasting techniques used .
Does the $17 chicken taste better than the $4 chicken? Check out the Video and see
The Chicken Challenge pt 2-Factory Farm VS Family Farm
For part 2 of the Chicken Challenge Click here => http://bit.ly/12dICvv%5B/caption%5D
Here’s part 2 of the Chicken Challenge video, the entire thing was a bit long so I cut it into 3 bite size pieces for you. Click here to watch.
In this portion of the video I cook one chicken breast from the family farm and one from the factory farm and take a look at the difference. THANKS for watching!
The Chicken Challenge part 1
Here it is! Watch part 1 of the chicken challenge video. In this video a take a close look at a chicken from a factory farm purchased from the local grocery store and a chicken from a local family farm purchased at a high end grocery store. There are differences in more than just the price.
As you watch the video you will notice there are no giblets included with the chicken from the family farm. I emailed them about this and what they told me was that their distributors tell them that the customers do not want the giblets.
For Part two READ MORE>>>