Lemon Spaghetti, (Chitarra alle limone)

This quick and easy recipe is so simple, yet so full of flavor and perfect for your summer time meal. Fresh, light, crisp and filling. Lemon Spaghetti.

Ingredients:

• Zest from 1 lemon
• Juice from 1 lemon
• 1/3 cup Parmesan cheese
• Basil
• 1 diced garlic clove
• Black pepper
• Spaghetti

1. Make pasta accordingly. I made homemade chitarra pasta for this.

2. In a small bowl combine the zest from 1 whole lemon and the juice from same lemon with Parmesan cheese, diced garlic and some black pepper.

3. Toss pasta with this mixture and mix in some fresh chopped basil leaves.

Viola!

Amazing how a little freshness can change an entire entree.

Prep Time: 5 minutes
Cook Time: 0
Serves: 2

Orange Basil Pound Cake

     Was watching the Foodnetwork and they were having this competition of bakers combining sweet and savory into birthday cakes. They had to use a certain herb in their concoction. So I decided to create my own version and thought what better herb to use than basil. Now I'm probably going to get some slack for this but I used a store bought pound cake box mix to start this recipe. So here goes; Orange Basil Pound Cake.



Ingredients:
1 box store bought pound cake mix


1 bundle fresh basil
1 orange
Powdered sugar
Milk




1. Follow directions of pound cake mix box.
2. Chop up very finely all of the basil leaves with exception of 3.
3. Mix into the cake mix batter.
4. Add in zest from 1/2 orange.
5. Bake according to directions.
6. Meanwhile take 1/2 cup water and dissolve 1/2 cup sugar over medium low heat to create simple syrup.
7. Toss in the 3 left over basil leaves to infuse into the simple syrup.
8. Combine some milk and powdered sugar to create a thick icing. Mix in the other half of orange zest.
9. Once the cake is cooled take a pastry brush and spread on some of the basil syrup on top of the cake.
10. Take the powdered sugar icing and drizzle over the top. Let cool.


Prep Time: 10 minutes
Cook Time: according to box
Serves: 4+


This cake was a gigantic hit at my family's Easter brunch this. Some were hesitant to try a cake made with basil, however when they took their first bite they were so amused at the fantastic combination of flavors.

Grilled Tuna With Pesto

 

 

This is such a quick and flavorful dish you will make it again and again. In less than 5 minutes you will be eating this amazing entrée. You can use homemade pesto or just buy a good one at your local store. Serve with a side of rice or your favorite vegetable and you are good to go. Grilled Tuna With Pesto.

 

Ingredients:

 

• 2 large tuna steaks
• Pesto
• Salt/pepper
• Olive Oil

 

1. Salt and pepper the tuna steaks on both sides. Rub with olive oil all over.


2. Over high heat and on a hot grill cook the steaks for roughly 2 1/2 minutes per side to get those grill marks and still be rare in the middle.


3. Slice thin and serve with a side drizzle of fresh pesto.

 

Easy, Quick, and delicious.

 

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

 

 

 

Homemade Tomato Soup

   When I think of comfort food I immediately think of a warm bowl of soup on a cold evening. Well, this creamy homemade, quick and easy bowl of stick to your bones tomato soup is just that type of comfort food that will answer that thought. Homemade Tomato Soup.

 

Ingredients:

 

• Olive oil
• 1/2 onion diced
• 2 cloves garlic diced
• 1 lb 12oz can of crushed tomatoes
• 1 roasted red bell pepper
• 1 1/2 cups vegetable stock
• 1 tsp red pepper flakes
• Handful chopped fresh basil
• 1/2 cup cream
• 1/2 Parmesan cheese
• Salt/pepper

 

1. In a blender, pulse up the bell pepper and about a cup of the crushed tomatoes.


2. In a medium soup pot, drizzle some olive oil and saute the onion until translucent.


3. Stir in the garlic and saute.


4. Pour in the crushed tomatoes, the mixture of bell pepper/tomato from blender, and vegetable stock.


5. Bring to a simmer. Mix in the red pepper flakes, chopped basil, Parmesan cheese, and cream.  Lower temperature and simmer for roughly 25-30 minutes. Salt and pepper to taste.

 

 

   This soup was better than any store bought tomato soup you can find. So simple and full of flavor. Just add in a great grilled cheese sandwich and you have yourself and fantastic meal for the evening.

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

 

Riomaggiore Lasagne

 

     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.

 

Ingredients:

• Fresh lasagne noodles
• 2 filets of white fish (any kind you like) cubed
• 10 shrimp
• 6 anchovy filets (they are also famous on the coast)
• 1 large shallot diced
• 2 cloves garlic diced
• 1/2 cup white wine
• 1 can tomato puree
• A handful fresh basil chopped
• Zest from 1 lemon
• 1/3 cup cream
• Salt/pepper

 

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

 

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

 

3. Stir in chopped garlic until fragrant.

 

4. Stir in the white wine and reduce.

 

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

 

6. Stir in the cubed white fish and fresh shrimp.

 

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender

and the shrimp cooked through.

 

8. Toss on a plate with the fresh lasagne noodles.

 

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4

 

 



Crunchy Pesto Baked Chicken

 

 

     Was another night just like any, I was craving a sort of fried chicken again but wanted something new. My porch has been taken over by all the basil plants that I planted and I wanted to use some of it up. Came up with this great idea to combine a wonderful crispy breading with a fresh twist. So here goes; Crunchy Pesto Baked Chicken.

 

Ingredients:

• 2-3 chicken pieces
• 2 cups basil leaves
• 2 cups cornflake crumbs
• 1/4 cup Parmesan
• 2 cloves garlic
• 2 tbs olive oil
• Flour
• Salt/pepper

 

1. Prepare the pesto by combining the basil, Parmesan, garlic, and olive oil in a food processor.

 

2. Meanwhile salt and pepper the chicken pieces then dredge in some flower.

 

3. On a large plate combine the cornflake crumbs and the prepared pesto into a chunky breading.

 

4. Roll the floured chicken pieces in the crumb mixture and gently place on a baking sheet.

 

5. Bake in 350 degree oven for 25 minutes.

 

This chicken was so full of flavor from the combination of the pesto and the crunchy cornflake crumbs. Very delicious and made the dinner a great one.

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 2-3



Chicken and Waffles with a Basil Infused Cantaloupe Syrup



Chicken and Waffles with Basil Infused Cantaloupe Syrup

 

 

 

 

     I have made a chicken and waffle recipe before, However this time I wanted something a bit different; something that could be refreshing and more summertime worthy utilizing some fresh produce. I decided to come up with this delicious crisp syrup that would be cooling and add that little something to the fried chicken and hearty waffles. So here goes; Chicken and Waffles with a Basil Infused Cantaloupe Syrup.

 

 

Ingredients:

 

• 6 chicken breast strips
• Waffle mix
• 5 slices of bacon
• 1 cup chopped cantaloupe
• 5 basil leaves
• 1 shot of limoncello
• 1/2 cup maple syrup
• Cornflake crumbs
• 1 egg
• Flour
• Vegetable oil
• Salt/Pepper

 

1. I set up a 3 plate station for the chicken breading. One for egg, one for flour, and another for cornflake crumbs.




2. Dredge chicken in flour, followed by dipping in egg, then dredging in cornflake crumbs.




3. Fry chicken in a large skillet with enough vegetable oil till golden brown on both sides.




4. Remove chicken and place on baking sheet and bake in 350 degree oven for 15 minutes or until
done.




5. Meanwhile fry the bacon in a skillet until crisp. Chop up and combine in with waffle mix. (I just used store bought just add water mixture).




6. Make waffles using a simple waffle iron.





7. Now in a saute pot, pour in the limoncello. Over medium high heat bring limoncello to a boil. Toss in chopped basil and let the leaves infuse into the liquid.




8. Pour in the syrup and whisk to combine.




9. Take cantaloupe and puree in a food processor. Pour into pot and combine.




10. Now for the fun part. Place waffle on plate. Top with fried chicken, and then drizzle some of the cantaloupe syrup over the chicken. Add some fresh cantaloupe pieces and viola!

 

 

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

 

 

Pasta Alla Norma

 

 

 

     Situated on the east coast of this beautiful island along the blue waters of the Ionian sea sits a city that has a rocky past; Catania. Glooming high above behind the city sits the great Mount Etna that has destroyed this lovely dwelling many times with its explosive volcanic eruptions. Like the High Priestess of the Druids, Norma, protecting her two offspring from death as a sacrifice to the Gods to rid the city of the Romans, the depth and love of this city is exemplified in the destruction of its streets by Etna as well as the song and performance of the "bel canto" in the opera about the priestess Norma. This traditional Sicilian pasta dish named in honor of her is a perfect example of said depth and love of this culture. Pasta Alla Norma. A delicious grilled eggplant in tomato sauce pasta. Top with some basil and fresh shaved ricotta.

 

     As the little story above states, Pasta Alla Norma is a true Sicilian dish apparently  created in honor of the Opera Norma. I discovered this dish by watching the show Extra Virgin on the Cooking Channel. I had never heard of it before and thought it looked amazing. This dish was fantastic. Quick, simple, and full of flavor. Pasta Alla Norma.

 

Ingredients:

 

• 1 large eggplant
• 1 can crushed tomatoes
• Handful fresh basil
• Pinch chili flakes
• 1 clove garlic
• 1/2 white onion
• Ricotta
• Olive oil
• Salt/pepper

 

1. Sliced eggplant into about 1/2 inch thick cuts.

 

2. On a grill or grill pan over high heat grill the eggplant slices until no longer green and grill marks show.

 

3. Salt and pepper to taste. Lay aside till ready to place into sauce.

 

4. Meanwhile in a large skillet drizzle some olive oil and saute diced onion until translucent.

 

5. Toss in diced garlic and saute until fragrant.

 

6. Pour in the crushed tomatoes, chopped up fresh basil, and chili flakes.

 

7. Chop up the eggplant slices into bite size chunks. Place into skillet. Cover and let simmer for about 15 minutes. Serve over small rigatoni pasta with some fresh basil and ricotta shavings.

 

     This was such a fresh and delicious meal that I am glad I discovered this Sicilian meal.

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4+

 

 

 

 

Pork Cutlet with a Sherry Mustard Sauce

Pork Cutlet with a Sherry Mustard Sauce

 

 

    So this recipe is a knock off of one I saw on the Foodnetwork's Kitchen show. However they used chicken cutlets and some other things that I changed up a bit. This dish was amazing! Oddly perfect combination of flavors with the olives and the mustard sherry sauce. Definitely agree with the hosts of that show that they cutlets should be marinated for at least 30 minutes. The herbs attach and stay with the cutlet while frying. Definitely give this one a try. Pork Cutlet with a Sherry Mustard Sauce.

 

Ingredients:

 

• 4 thick cut pork cutlets
• 2 tbs parsley
• 1 large shallot
• 2 cloves garlic
• 1/2 cup cherry tomatoes
• 1/2 cup green olives
• 1/4 cup cooking sherry
• 1/2 cup chicken broth
• 1 tbs brown mustard
• Handful diced fresh basil
• Olive oil
• Salt/pepper

 

1. Take the pork cutlets and pound them down under some plastic wrap.

 

2. Salt and pepper and place in a zip bag.

 

3. Pour in some olive oil. Sprinkle in the parsley and 1 clove chopped garlic. Toss to coat and let sit

for at least 30 minutes.

 

4. In a large saute pan drizzle in some olive oil and brown the pork cutlets about 5 min each side until nice and golden and cooked through. Sit aside on a plate and cover with tinfoil.

 

5. In same saute pan, toss diced shallot and saute. Mix in 1 clove diced garlic and saute until fragrant.

 

6. Pour in the cooking sherry and deglaze the pan.

 

7. Toss in the halved cherry tomatoes and halved olives. Saute.

 

8. Pour in the chicken broth, the diced basil, bring to a simmer and reduce.

 

9. Stir in the mustard and mix thoroughly.

 

10. Place cutlets on a plate and top with the sherry mustard sauce. Top with some fresh diced basil and serve.

 

Prep Time: 15 min

Cook Time: 20 min

Marinate time: 30 min

Serves: 4

 



 

Cooking cutlets

 

Deglaze and saute

 

 

Praiano Shrimp Gnocchi

Praiano Shrimp Gnocchi

 

     Sitting on the same cobblestone patio where I had my taste of stuffed zucchini flowers. The air is sweet with the smell of lemons and flowers. There is a breeze coming off the ocean below. The sun is about to set and the sky is filled with the most beautiful colors of red, orange, and yellow. The music playing overhead is that of an accordion that is softly putting me in a relaxing state. I had just finished the zucchini flowers and am taking a nice lengthy sip from my wine glass. The lovely lady brings me a dish and gently sits it in front of me. I beautiful plate of gnocchi with fresh prawns gently lining the parameter of the dish. The sauce is so light and barely looks as if it is even on the plate. It is the color of light orange and glistens in the sunlight. The smell is that of fresh peppers with hints of lemon. I take my first bite and fall deeply in love. I call this dish Praiano Shrimp Gnocchi.

 

Ingredients:

 

• 1 lb shrimp
• 1 orange bell pepper
• 1 cup tomato juice
• 1 large lemon
• 1/2 cup white wine
• Small fresh diced basil
• Small fresh diced parsley
• 1 clove garlic

1. Take the orange bell pepper and place it in the broiler or on a grill to roast and blacken the outer skin.

2. Once blackened remove and place in a brown paper bag so as to steam the rest of the pepper. Peel the skin off and place in a blender.

3. Add a drizzle of olive oil and puree the pepper until you have a smooth peppered liquid.

4. In a large saute pan drizzle a bit of olive oil and saute the garlic until fragrant.

5. Mix in the pepper puree, tomato juice, and white wine. Bring to a slow simmer and cook until the
liquid has reduced by half.

6. Juice as much from the lemon as possible and place into the pan.

7. Place your peeled and deveined shrimp into the pan.

8. Stir in the diced basil, cover, and simmer until the shrimp have cooked through.

9. Toss with homemade gnocchi and sprinkle some fresh parsley over top.

     This was such a good dish and tasted just like I remember from that balcony in Praiano. A sweet tasting sauce, light, with flavors of the roasted pepper, the lemon accent, and the fresh shrimp. It was amazing. Give it a try.

Prep Time: 20 min
Cook Time: 15 min.
Serves: 2-4

Original Dish in Praiano



Nonna's Quick Spaghetti

Marinara

 

     Imagine a stout little white haired lady sauntering through her house. She's wearing slacks, tennis shoes, and a blouse all covered with a long apron with sleeves. Sprinkled with a dusting of flour and even some red splotches here and there from the sauce. Her hair is up in a bun or curled to its finest. She is rushing around jabbering to herself about what all else needs completed before the guests arrive. She's already done all her makeup so even though she is rushing around her red lips are visible from far away. In the background you hear a faint song playing on her kitchen radio. Whether it be mandolin or accordion music or that of Sinatra or Dean Martin she is softly singing along or humming. Her dining room is impeccably decorated with her nicest china and goblets. The table is set for a whole crowd of people, not only family but her friends. Everyone is invited for Sunday dinner at her house. Can you picture it? The home of an Italian grandmother.

     Every Italian grandmother, or “nonna”, has that secret to their marinara sauce or their pasta sauce and even how they make that fantastic house smell so wonderful. I remember going to my grandmothers every weekend. She always had that large pot on her stove bubbling with sauce in it. Typically floating in the sauce were meatballs, sausage, or some other kind of meat to help flavor it. The smell just permeated the whole house. You could even smell it as you approached the steps of the home. She made tons. Enough to fill half a dozen quart jars. She always kept some in the fridge for quick weeknight meals and even froze some for later. A trait you too carry on anytime you make homemade sauce.

     You have carried on her tradition, one that has been handed down from her parents to yours and on to you. I will admit though it still is not the same as hers. I have adjusted mine at times and so hasn’t my mother. But who doesn’t make the recipe their own. This quick and easy recipe is something that she would do if she wanted to whip something together in a pinch but make it different than that Sunday evening pasta and marinara meal. I am about to give you a simple and easy marinara recipe that anyone can make. The addition to make it different is what makes this special. Simple splashes of cream and fresh herbs and you have a completely different sauce and meal.  Nonna’s Quick Spaghetti.

Ingredients for simple marinara

• 1 lg can tomato juice
• 2 small cans tomato paste
• 12 oz can crushed tomatoes
• Garlic
• Onion
• Green bell pepper
• Fresh basil
• Pinch oregano
• Salt/pepper

1.       In a large pot drizzle some olive oil and sauté your diced onion until translucent.

2.       Add in diced garlic and sauté until fragrant

3.       Pour in half the tomato juice and mix in the paste and crushed tomatoes.

4.       Add in diced green pepper, chopped fresh basil, pinch of oregano and rest of tomato juice.

5.       Bring to a low boil, reduce heat, and simmer for hour or longer.

     Now comes the additions that every Italian may or may not add. I am not going to give away my exact marinara sauce here. I am just going to tell you some additions that people add.

• Bay leaf, diced carrot, parsley, wine, cheese rind, beef, pork, veal, chicken, etc. 

     The addition of meats help flavor the sauce. Our family always added the meats raw and let the sauce cook all day on low. Even meatballs were added raw.

Nonna’s Quick Spaghetti

     She always made fresh pasta on her Chitarra. Pour in a pot some of her leftover marinara. Bring to a simmer. Stir in some heavy cream and chili flakes. Toss with pasta and sprinkle fresh chopped basil. Viola. Nonna’s quick meal with a different flare.



Sausage Garden Multitagliati

Sausage Garden Multitagliati

 

 

     I came up with this dish while thinking of a great way to combine a wonderful set of ingredients that you will typically find in my family. Everyone within my family always combines the great tastes of sausage, peppers, onions, zucchini squash, and tomatoes. We love this combination. There is just something tasty about them. Whether it is in a sandwich or in a sauce, the flavors just complement each other and create a fantastic dish that everyone loves.

    

     I’m a sucker when it comes to a creamy pasta dish. Anything that combines a thick delicious sauce with homemade pasta is a win-win in my book. So I decided to combine some of the above ingredients and make a fantastic pasta dish that I could call my own.

    

     The pasta in this dish is just something I decided to throw in. Most people do not know what Multitagliati are. It is just simple left over cuts from homemade pasta. Typically when trying to cut pasta all into a uniform shape you will be left over with some odd cuts that just don’t go well into the dish or look pretty. You can typically use them in soups and stews where structure and beauty do not matter.  I decided just to make nothing but these odd shape pasta sizes that would hold up well to the chunks of sausage, peppers, and zucchini within the thick sauce. Hope you enjoy my Sausage Garden Multitagliati.

 

Ingredients:

• 1 lb ground Italian sausage
• ½ diced orange bell pepper
• ½ white onion
• ¼ cup diced mushrooms
• ½ cup diced zucchini squash
• 1 clove diced garlic
• ¼ cup diced tomatoes
• 1/3 cup Pecorino Romano cheese
• 1 cup heavy cream
• Handful diced basil
• Pinch of thyme
• ¼ cup white wine

 

1.       In a large sauté pan drizzle about a tbs of olive oil and brown your sausage. Remove

2.       In same pan sauté your diced pepper, onion, mushrooms, tomato, zucchini, and garlic until the vegetables have softened and are fragrant.

3.       Pour in the white wine and reduce.

4.       Toss back in your sausage and cream and stir to combine.

5.       Stir in the basil and thyme. Salt and pepper to taste.

6.       Stir in the cheese and serve over your favorite cut of pasta.

    

     After the first bite of this dish it quickly became one of my all time favorite combinations. I made just enough to have some of my family members taste it and they loved the combination. They began making it just as quickly.

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 4-5 people.



 

Risotto Tra Amici

Risotto Tra Amici

 

     This special dish is inspired by a good friend Tina Talerico Inquinto. A new friend with whom I became acquainted with a few years ago created this dish. I had gone to a mutual friend of ours house up state. They took me over to their mother's house where this friend was doing a cooking demonstration for a chef party. Enter Tina.  An Italian proud of her heritage like me, she was giving a cooking demonstration on this exact dish. I immediately fell in love with it as well as the cook behind the stove. She was awesome, personable, and just like me; a cook at heart. Since then we have been good friends. Any chances I get to travel up state we always try to hang out and have a good time. In fact, the last time I was up there for a football game we ended up cooking together in the kitchen late at night following the loss of our beloved Mountaineer football team. This dish is more than just a "risotto" dish, it has memories. It has taste, excitement, and love in it. The name translates into "Risotto Between Friends". That is exactly what this is. The creaminess of the risotto, the tenderness of the peppers, the spice from the sausage; all the above create this exciting explosion of taste in your mouth that it is one great party that only close friends who get together can have. This dish is easy to make and only includes a few simple ingredients. The only time included is how long it takes to cook the rice. Anyone that has made risotto knows that it is one dish you can never leave on the stove. You must stay put, stir, and give the rice all your attention. Please enjoy my, (or Tina's), Risotto Tra Amici.

Ingredients:

• 1 lb ground Italian sausage
• 1/2 diced red bell pepper
• 1/3 diced white onion
• 1 1/2 cups Arborio rice
• Olive oil
• 1 tbs butter
• 1/2 cup Pinot Grigio
• 4 cups chicken stock
• 1/2 cup grated Romano cheese
• Fresh chopped basil
• Salt/pepper

 

     First start by browning the sausage in a large skillet over medium high heat in a little olive oil. When cooked through remove. Next toss in the diced onion and red bell pepper and sauté until tender. Remove and set aside along with the sausage. Melt a tbs of butter in same skillet. Toss in the rice and sauté until the rice just starts to get a golden brown color. Mix in the white wine and stir until the rice begins to soak up the wine. Then start mixing in some chicken stock, about a 1/4 cup at a time. Keep stirring as the rice soaks up and cooks in the stock. This process takes roughly about 20-30 minutes until you have used up all the stock. Turn off the heat and mix in the cheese. I used Romano as that was what I had in the fridge. You can use Parmigiano as well. Mix back in the sausage/pepper/onion mixture and toss in some fresh chopped up basil. Salt and pepper to taste and viola! You have an amazing risotto dish that can be served as a side to a wonderful cooked roast meat or as an entrée itself. I hope you enjoy this wonderful dish as I do.  Thanks to my dear friend Tina!!!!!

 

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 5-6

 

Tina and I in the kitchen cooking a bit tipsy.

 

Pizza Burgers

Pizza Burger

     It's summer time and what says summer more than something cooked right outside and right on the grill?  Nothing is more summer time than a good old-fashioned hamburger. American traditional grilling constitutes a great American dish. You have the hotdog, the BBQ chicken, and of course the great Hamburger.  There are so many ways to make a good hamburger. Whether you stuff it, top it, blacken it, and pickle it, etc. the options are endless.  The smell that comes from the browning beef arising off the grill is so mouth watering that you cannot wait to eat.  You can even smell someone grilling a good burger from down the street or around the block.  Getting together with a group of friends, drink some beers, and have a cookout on the grill is one of the greatest ways to show your appreciation for friends and to show off your cooking skills in the backyard.

     I have many different types of burgers that I like to make.  I am always trying to come up with a new version of a burger. Whether it is a new toping, choice of cheese, bun version, or combination of meats, it is always fun to play around and create a brand new burger to share with friends.  One of my favorite and very easy burger types is a Pizza Burger. Nothing fancy or too difficult, this burger explodes with flavors.  Serve it on a good crusty, seeded bun and you have a wonderful afternoon meal.  Please enjoy my simple version of the Pizza Burger.

Ingredients:

• 1 lb ground beef
• 1 egg
• Spices and herbs
• 1 10oz can tomato sauce
• 1 small can tomato paste
• 1 clove garlic
• Olive oil
• 1 tbs oregano
• 1 tsp sugar
• Fresh mozzarella
• Fresh basil leaves
• Crusty buns

     First combine your ground beef with some salt and pepper and 1 egg. I like to mix in a combination of spices and herbs, (which I am not giving away today), but play around with what herbs you might like in your burger.  Sometimes just plain salt and pepper is all you need in order to taste the good beef.  I mix them together until nice and incorporated.  This makes about 4 nice size burgers.  Pat out the burger shapes and place on a waxed paper tray and place in freezer for a short period of time.

     Meanwhile in a medium skillet drizzle a bit of olive oil and sauté over low to medium heat the 1 clove of garlic diced up.  Pour in the tomato sauce and paste.  Mix until combined. Stir in the oregano and sugar. Taste to make sure it is to your liking.  Turn off and remove from the heat. 

     Now take your burgers out of the freezer and start to grill them.  Make sure you cook your burgers to your liking or until they are well done.  I actually like my burgers a bit pink in the middle but don’t take my advice as people say you should not eat ground beef unless it is well done. Anyways, right before you decide to take the burgers off the grill, place a slice of fresh mozzarella or shredded mozzarella over the top of the burger.  Cover with a lid just until the cheese begins to melt.  Grill your buns to make them nice and crusty. Top your buns with the cheesy burger. Slather on some pizza sauce, lay some slices of fresh basil down on top, top with the other side of the bun, and serve. Delicious!  Serves 4.

Pesto Pasta

     As we all know I am a pasta snob. I love the stuff and cannot seem to stop making it or bragging about it.  There is just something almost out of this world with homemade pasta.  It's so easy but the taste is as if you spent days working on it. 

     Picture this, a kitchen filled with ringing music.  You know the kind, the stuff that plays gently overhead in your favorite Italian restaurant or pizzeria.  Meanwhile there's a slight dusting of flour all over the floor, because let's face it, flour ends up all over yourself and everything around you no matter how careful you are.  There's that smell of basil all through the room as fresh pesto has been blended up.  You hear the soft rumble of a large pot of water boiling as well.  Then there is the cranking of the pasta maker, as the young attractive gentleman cranking out the pasta in the room works his magic, (i.e. Me). The pasta then hangs gingerly on the pasta rack.  You run your fingers through it like soft hair on a beautiful woman.  Now just before the pasta is dropped into the boiling pool of water you take a step back and sip so lovingly on your homemade wine that this guy has poured you. Can you picture it?  Can you smell what this kitchen is delivering you?  If so, then welcome to my kitchen.  You are welcome!  Home Made Pesto Pasta.

Ingredients:

• 2 cups fresh basil
• 1/3-cup olive oil
• 1 large diced clove garlic
• 1/4-cup pine nuts
• 3 tbs Parmesan cheese
• 1 tsp salt
• 1 tbs cream

      In a food processor chop up the basil, garlic, pine nuts, cheese, and salt.  Drizzle in the olive oil and the cream to incorporate.  (I like to add a little cream at times to give the sauce a bit of a smooth texture).  Pour over your fresh pasta and mix.  Enjoy.  Fresh herb sauce that the aroma takes over the kitchen.  Serves 1-3

Thai Basil Chicken or (Gai Pad Krapow)

Thai Basil Chicken

     It's that time again where I venture into Asian cuisine.  Thai Basil Chicken is a famous chicken dish that you can find on the streets of Thailand at any food vendor.  A quick delicious meal that relies on a few key ingredients one of which I was unable to find here in the States.  Thailand has its own varieties of a wonderful herb that is one of my favorites; Basil.  Thai has a couple different types of Basil one of which they call the Holy basil.  Apparently it is much stronger and spicier than your run of the mill Italian Basil. Not that Italian Basil is bad; I grow it year round inside my house along with some other herbs.  So, because I was unable to find Thai Basil, I substituted regular Italian Basil and a bunch of it.  

     This is another one of those dishes that just exemplifies the wonderful variety of flavors that Thai cooking can bring together.  This is simple and quick but so full of flavor.  It is hot, sweet, and fresh.  I added a handful of fresh steamed green beans just to give it some more texture and volume.  This has quickly become a new go to meal. 

Enjoy my take on a Thai classic, Thai Basil Chicken.

Ingredients:

 

• 2 boneless skinless chicken breasts
• 1 1/2-2 cups cooked Jasmine rice
• 1 1/2 tbs fish sauce
• 1 1/2 tbs soy sauce
• 1 1/2 tbs oyster sauce
• 4 cloves garlic
• 2 chilies
• 1 tbs brown sugar
• bunch of basil
• green beans

   
     First slice the chicken breasts into thin slices.  Next mince the garlic and diced chili peppers together.  In a hot wok over high heat pour in some vegetable oil and heat to smoking.  Toss in chicken and cook thoroughly.  Mix in the minced garlic and chili peppers and sauté. Pour in the soy, fish, and oyster sauce.  Mix in the brown sugar and basil leaves.  Mix in the green beans and rice.  Mix around until well incorporated.  Serves 2-3. I may not be from Thailand but I am shortly becoming a great Thai cook.

Thai Drunken Noodles or (Pad Kee Mao)

Thai Drunken Noodles

 

      I have actually had this dish before in a Thai restaurant and loved it.  This is another traditional street food dish that I've been told is easily found in Thailand.  This dish has become one of my favorites.  I don't know why it is called Drunken Noodles.  I researched and the actual translation of Pad Kee Mao is "Shit Drunk Noodle".  There are many stories as to why it is called this.  Some say it's because the combination of ingredients awaken your pores and allows you to sweat out your toxins from a long nights of drinking.  (Trust me, I can see this as a reason).  Another source states that the dish is called this because the ingredients are "sauced" themselves.  Finally, I've heard that it is called Drunken Noodles because it was a favorite of drunks during the night as a great source of protein after drinking before heading to bed.  Whatever it is, it is a spectacular dish.  As a bachelor I can truthfully say that after a night of drinking and debauchery, this dish is a great body fueller. The combination of spicy from the chilies to sweetness from the mixture of the sauces and sugar are tasty.  The freshness of the vegetables and hint of basil and ginger are wonderful.  I love this dish.  I mean, I truly love this dish.  It awakens all your senses.  I could smell this dish throughout my house before tasting it.  Once tasting it, all my tastes buds came alive within my mouth.  The sweet, the sour, the hot, and the cold, all together.  Serves 2 with some leftovers.

Thai Drunken Noodles

 

Ingredients:

• Sirloin steak, (cut into thin strips)
• Thai rice noodles
• 1/2 red bell pepper chopped
• 1 cup broccoli
• 1/2 cup cherry tomatoes halved
• 1 chili diced
• Fresh basil diced
• 1 clove garlic diced
• 1 tsp fresh ginger diced
• 2 tbs fish sauce
• 2 tbs oyster sauce
• 2 tbs soy sauce
• 2 tbs rice wine
• 1 tbs brown sugar
• handful diced green onion

     Take the rice noodles and place them in a bowl.  Pour boiling water over them and let them soak until they become tender.  They require no cooking.  Drain and sat aside.  In a large wok over medium heat drizzle in a little vegetable oil.  Once hot enough, sauté the cut steak until nice and brown.  Remove from wok and sat aside.  toss in bell pepper, broccoli, chili, and tomatoes and sauté until nice and tender.  Next add in the garlic, basil, and ginger and sauté until fragrant.  Next combine all the sauces and pour into the wok.  Add the sugar and mix in.  Simmer and toss in the drained noodles.  Stir fry for a couple minutes and toss in the green onion.  Serve immediately.