Pasta Al Fresco

 

 

    This pasta dish is based on one at a local restaurant, Mama Mia's Angel Hair Al Fresco. A great dish with simple ingredients and a lot of flavor. I think it may be the ton of fresh garlic, with the fresh basil and the hint of marinara, but this dish is definitely a new favorite of mine. Pasta Al Fresco.

 

Ingredients:

• Bunch of shrimp
• Olive oil
• 3 cloves of garlic sliced thinly
• Handful diced fresh basil
• Handful fresh spinach
• 1/4 cup white wine
• 1 tbs fresh marinara
• Angel hair pasta

 

1. Cook pasta according to package.

 

2.In a large saute pan drizzle some olive oil and saute the shrimp on both sides just until pink. Remove and sit aside.

 

3. In same pan drizzle some more olive oil. Take sliced slivers of garlic and saute on low until just starting to brown.

 

4. Pour in white wine and reduce.

 

5. Stir in the marinara and mix well.

 

6. Toss in the basil and spinach until it begins to wilt a bit.

 

7. Toss back in the shrimp and quickly toss with the cooked pasta.

 

Easy, quick, but full of flavor.

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2+

Tomato Tart

 

 

    This dish was inspired by my Foodies+ friend Azlin Bloor who created a wonderful looking Gruyere artichoke and peppers tart. I thought I would try a little tart making because I had some left over puff pastry in the fridge that I needed to use up. So I came up with this easy tomato tart with some special flavors of ricotta cheese, basil pesto, and some bacon. Who doesn't love bacon? I mean it makes everything better. Tomato Tart

 

Ingredients:

• 1 sheet of puff pastry
• 2 Roma tomatoes sliced
• 1/4 cup ricotta cheese
• 1 tbs fresh basil pesto
• 2 slices chopped cooked bacon
• Salt/pepper

 

1. Roll out the puff pastry into a square. Leave about a 1/2 inch border and poke with a fork all around the center area. Bake according to package leaving about 10 minutes off. (hint: I noticed throughout the cooking that the center started to puff up more than the sides. Just poke with a fork to let more air out).

 

2. Remove the puff pastry from the oven and let cool a bit.

 

3. Spread the ricotta cheese and pesto over the top.

 

4. Lay the sliced tomatoes around.

 

5. Then top with crumbled bacon.

 

6. Bake for another 10-15 minutes.

 

7. Salt and pepper to taste.

 

 

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2

Sage Buttered Chicken With Browned Gnocchi

 

I was in Toledo visiting one of my cousins one weekend. She took me out to this very nice but comfortable restaurant in downtown called M Osteria. A great upscale joint serving fresh pastas and other continental fares. One of the entrees that we both ended up getting was this Frenched Chicken served with sautéed gnocchi and fresh vegetables. The flavor from the combination of the dish was fantastic that I had to recreate it. I was unlucky in getting my butcher to cut a chicken "frenched" style, so I opted for just a couple of breasts on the bone. I also made my own homemade gnocchi to saute for this delicious dinner. Sage Buttered Chicken With Browned Gnocchi.

 

 

Ingredients:

 

(For Chicken)

• 4 large bone in chicken breasts
• 1 stick butter
• 1/2 cup white wine
• 4 large sage leaves chopped
• 2 cloves garlic diced
• 1 tsp lemon zest
• Fresh chopped parsley

 

(For Gnocchi)

• 3 tbs butter
• 1 large sage leaf chopped

 

1. In a large saute pan melt the butter over medium high heat.

 

2. Salt and pepper the chicken on both sides and brown in the butter covered. (Do not burn the butter so adjust heat to prevent this.)

 

3. Remove chicken and place in a large casserole baking dish.

 

4. In same saute pan over medium heat, toss in sage, garlic, and lemon zest and saute until fragrant.

 

5. Pour in white wine and simmer on low until it thickens up.

 

6. Toss in parsley and pour over the chicken in baking dish. Cover and cook in 210 degree oven for 1 hour 20 minutes.

 

7. Once chicken is coming to an end of its cooking time, cook gnocchi accordingly in salted boiling water. Remove

 

8. In same saute pan that chicken was in, melt another 3 tbs of butter. Toss in the sage.

 

9. Drain gnocchi and toss into the saute pan and cook until all sides of each little dumpling are browned.

 

10. Serve along side the chicken.

 

 

This dish was a major hit! The amount of flavor oozing out of the chicken was fantastic. The addition of the crunchy, yet still soft gnocchi was to die for. Definitely give this one a try.

 

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Serves: 4+