pasta

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Daily Special: Gourmet Shrimp Conchiglie Pasta!

(Inspired by Other Bloggers)

Every once in awhile you have to pause and share the inspiration of fellow bloggers. Today is that day for me. My friend, Andrea, of http://oliveandpastel.wordpress.com/2015/06/24

posted a wonderful recipe for shrimp fettuccine recently. I used her recipe with the ingredients I had on hand in my pantry and created a different version of an old favorite. You can do the same with recipes you find on my blog. It’s really very simple, and the results are tastefully rewarding. Here’s my version.

GOURMET SHRIMP CONCHIGLIE PASTA

Conchiglie is an Italian word which translates to “seashells”, which describes the shape of this pasta. The gourmet part is the color wheel of flavors: spinach, tomato, squid ink, wheat.

Ingredients:

1 cup Conchiglie Gourmet Pasta

1 pound shrimp, cooked, peeled, and tail shells removed

2 tablespoons olive oil

1/2 teaspoon Chesapeake Bay Style Seasoning

1/4 teaspoon dill

1/2 cup mushrooms, sliced

1 jar Bertolli Parmesan Alfredo sauce

Instructions:

In a deep skillet over medium heat, add olive oil and sauté shrimp in seasoning and dill. Remove from pan and brown mushrooms in pan drippings. Do not let pan go dry. If you need moisture, add a tablespoon of lemon juice or lime juice. (Water can be substituted.) Return shrimp to the mushrooms. Add Alfredo sauce and gently stir. Simmer while the pasta is cooking. Meanwhile, cook Conchiglie according to package directions. Drain well and add to the sauce. Mix completely. Simmer 5 minutes longer and then serve. Garnish with shaved Parmesan cheese.

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? The Chow Down: Zingy Weeknight Pasta! Don’t you love it when everything you need for a quick meal is right at your fingertips? Well, I do. This was one of those nights when everything in the fridge “must-go” simply because we were leaving on a trip the next day. I already had a jar of homemade marinara sauce, but feel free to substitute a store bought variety you probably keep in your pantry, next to the package of spaghetti. The chicken strips are frozen, grilled, and precooked. Don’t judge me. It works. Oh, and I actually served freshly grated parmesan cheese as a garnish, but we sprinkled it on at the table. 
ZINGY WEEKNIGHT PASTA
Ingredients:

1 tablespoon olive oil

1 green pepper, chopped 

1 small onion, chopped 

1 clove garlic, minced

3 cups prepared marinara 

2 cups precooked grilled chicken strips, cut into chunks

1/2 pound sliced salami, cut into pieces

4 ounces spaghetti, cooked

Parmesan cheese for garnish 
Instructions:

In a large skillet, warm olive oil over medium heat. Add chopped green pepper, chopped onion, and minced garlic. Sauté until tender, about 10 minutes. Reduce heat to simmer and add marinara sauce. Meanwhile, microwave frozen chicken to thaw. Cut into chunks. Add chicken and salami to sauce. Stir to mix. Cook spaghetti according to package directions, but remove the pasta 4 minutes earlier than directed since we are going to add the spaghetti to the sauce to finish cooking. Once the spaghetti is prepared to that point, ladle some of the pasta water into the sauce, about 1/3 cup. This will add wonderful flavor and help thicken the sauce nicely. Now drain the spaghetti and add it to the sauce mixture, without rinsing. Let the spaghetti finish cooking until it is al dente. Serve in pasta bowls. Garnish with parmesan cheese. (Freeze any leftovers to serve when you return from a day of travel.)

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? The Chow Down: Organic Red Lentil Pasta Salad! Every once in awhile it’s a good idea to serve up gluten-free meals. This one, in particular, is packed with protein and fiber, plus non-GMO red lentils. You don’t need to have allergic restrictions to appreciate its natural goodness. The texture is firm while providing an amazing taste sensation. Eat it cold or warmed up a bit. You decide. Either way, the health benefits will have you patting yourself on the back for making such a healthy choice. 
ORGANIC RED LENTIL PASTA SALAD
Ingredients:

8 ounces organic red lentil pasta

1 cup broccoli florets

1 cup cauliflower florets 

1/3 cup red onions, sliced

1 tablespoon pimento, diced

1/3 cup Kalamata olives, pitted

1/4 cup garlic wine vinegar 

1/4 cup olive oil

1 tablespoon dry Italian dressing and seasoning mix

1 tablespoon Dijon mustard 

1 tablespoon natural honey 

Sea salt and pepper, to taste
Instructions:

Cook red lentil pasta 8-10 minutes, according to package directions. Water will turn cloudy and foam up, so be sure to use enough water. Remove from heat. Drain, rinse, and set aside. To make dressing, combine garlic wine vinegar, olive oil, Italian seasoning mix, Dijon mustard, and natural honey. Whisk together until nicely blended. Fill a large bowl with pasta, broccoli florets, cauliflower florets, red onion slices, diced pimento, and Kalamata olives. Pour dressing over all. Toss gently to coat ingredients. Serve cold. 

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana 

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana! Like a gondola ride through the canals of Venice, complete with serenade, the relaxed atmosphere of Galo’s Italian Grill will sweep you away. Choose a lovely table under a patio umbrella for quiet conversation and dining al fresco. With food that is hand made fresh, there is no shortage of menu options. The pride of being family-owned reflects traditional values and quality service. Go ahead, indulge in mouth-watering food where generous portions turn tomorrow’s lunch into the ultimate reward. 

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Antipasto Salad! This recipe is for those of you, like me, who choose a zesty salad every time they visit a Deli. In a few simple steps, you can throw this together and let it marinate in your own refrigerator. Make it the night before, or first thing in the morning. By the time you’re ready for the next meal, it’s done. The flavors blend so well when refrigerated, you’ll think it was store-bought instead. Be kind to yourself. Permission granted. 
ANTIPASTO SALAD
Ingredients for Pasta:

1 cup dry rigatoni 

1 Roma tomatoes, quartered 

6 slices Italian salami, quartered 

2 orange sweet mini-peppers, seeded and sliced

1/3 cup pimento-stuffed olives 

4 pepperoncini, whole stemmed

3 basil leaves, chopped
For Dressing:

1/4 cup olive oil

1 teaspoon Italian seasoning dry mix

1 tablespoon Parmesan cheese, grated

1 teaspoon balsamic vinegar

 

Bibb lettuce leaves

Garnish with shaved Parmesan cheese
Instructions:

Cook pasta in a pot of boiling salted water, according to package directions. Drain pasta; rinse with cold water and set aside. Combine pasta, Roma tomatoes, Italian salami, sweet mini peppers, olives, pepperoncini, and basil. Toss to mix. In a measuring bowl, whisk together olive oil, Italian seasoning mix, grated Parmesan cheese, and balsamic vinegar. Drizzle over pasta mixture. Spoon into Bibb lettuce leaves. Garnish with shaved Parmesan cheese. 

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Simple Sensations: Linguine Chicken Salami! Sometimes it’s just not possible for me to get to a restaurant for one of my favorite dishes. That’s when I prepare the dish at home. A good friend of mine shared tips on putting together a great Italian marinara sauce. It’s all about taste buds and choosing the quality of herbs. If you don’t have the extra time, simply choose a store-bought alternative until you can perfect the right combination for you. 
LINGUINE CHICKEN SALAMI
Ingredients:

6-8 chicken fillets 

2 tablespoons lemon olive oil

1/4 teaspoon cracked black pepper 

1/4 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/2 Vidalia onion, sliced
28-ounce can peeled tomatoes in basil sauce

1/2 teaspoon oregano

1/2 teaspoon marjoram 

1/2 teaspoon basil

2 cloves garlic, crushed

1 teaspoon sugar

1/8 teaspoon cracked black pepper 

1/2 teaspoon sea salt
1/4 pound Italian salami*

6-ounces of spinach linguini 

6-ounces of angel hair pasta

1 cup mozzarella cheese, shredded 

1/2 cup Parmesan cheese, grated

*Sliced pepperoni can be substituted for the Italian salami. 
Instructions:

Preheat oven to 350°. Pour lemon olive oil into a shallow skillet over medium high heat. Add chicken fillets seasoned with salt, pepper, and garlic powder. Lower heat to medium. Sauté chicken until browned, about three minutes per side. Add sliced onions, cover, and cook on low setting until liquid is absorbed, about 5 minutes longer. Set aside. 

For sauce combine cut-up tomatoes with sauce, oregano, marjoram, basil, garlic cloves, sugar, sea salt, and cracked pepper. (At this time, I add the cooked onions to the sauce.)

Spoon 1/3 of sauce into a casserole dish. In single layer, arrange chicken fillets. Slice salami into strips, using kitchen shears, covering chicken. Pour remaining sauce over all. Sprinkle with mozzarella cheese. Cover and bake for 20 minutes. Remove lid and bake 10 minutes longer until cheese turns golden brown. 

Cook pasta according to package directions. Drain. Spoon pasta into single servings. Carefully place one fillet over pasta, making sure to add extra sauce. Sprinkle with grated Parmesan cheese and serve. 

Eating My Way Through the Alphabet: Lettter L

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Lemon Pepper Pasta! Have you ever had one of those days when things just fall into place and you cook like a gourmet chef? And then, because everyone is starv-ing, you are halfway through the meal before you realize you forgot to take the food photo? Well, this is what an (almost) clean plate looks like! lol Perhaps it’s absent-mindedness, or maybe….yes, maybe…it’s just that good!
LEMON PEPPER PASTA
Ingredients:

8-ounces lemon pepper pasta

1 tablespoon olive oil

1 tablespoon bacon fat

1/4 cup shiitake mushrooms, sliced

1/4 teaspoon garlic powder

2 Roma tomatoes, quartered

1 teaspoon Herbes de Provence 

1 teaspoon kosher salt

2 green onions, chopped

8-ounces ricotta cheese 

1/3 cup Parmesan cheese, grated

10-ounces frozen chopped spinach, thawed and drained
Instructions:

Cook pasta as directed on package. Set aside. Meanwhile, warm olive oil and bacon fat in a large skillet over medium heat. Add shiitake mushrooms sprinkled with garlic powder; cook until soft. Add Roma tomatoes. Sprinkle with Herbes de Provence and kosher salt. Reduce heat and stir gently. Add chopped green onion. Cook 2-3 minutes. Add ricotta cheese and Parmesan cheese. Cook 2 minutes, stirring frequently. Fold in spinach and heat on low 2-3 minutes, stirring occasionally. Drain lemon pepper pasta. Add to spinach mixture. Toss to coat. Heat through and serve immediately. 

Dining Outside the Home: Bobby V’s Italian Restaurant in Kapaa, Kauai 

Dining Outside the Home: Bobby V’s Italian Restaurant in Kapaa, Kauai!  Change is constant on the tropical island of Kauai. But change is often for the better. If you ask the staff at Bobby V’s about their new location in the Coconut Market Place, you’ll get a hearty laugh and a cheerful nod. Not only is the new location more spacious, to accommodate its growing customer base, but the outdoor garden seating offers the island atmosphere with free entertainment. Don’t be surprised if you catch sight of an ancient hula dance or Hawaiian singer performing on the Coconut Market Place center stage. But back to the menu at Bobby V’s. Italian appetizers get things started while deciding between stuffed calzones, antipasto salads, hand-tossed pizzas, or dinner entrees. My opinion? I’m glad you asked. The Bianca Pizza loaded with three cheeses and drizzled with olive oil was superb. The husband added pepperoni for good measure. See what I mean about customer service? That’s why at Bobby V’s they say, “The best way to someone’s heart is through their stomach.” Buon Appetito!

Dining Outside the Home: Café Portofino in Lihue, Kauai

Dining Outside the Home: Café Portofino in Lihue, Kauai!  A hidden Italian gem sits above the beach on Kalapaki Bay where a sunset panoramic view sets the stage for an unforgettable evening. Familiar romantic love songs gently rise from the strings of a harp. The candlelit atmosphere for dining al fresco is further complimented by savory aromas of old Italian favorites. Choose a rich creamy pasta, minestrone soup, calamari fritti, and tiramisu dessert guaranteed to pamper the taste buds. No need to rush. This is Italy. Sit back, relax, and absorb the ambience.