1 cup heavy cream 1/2 cup chicken broth 12 oz sliced mushrooms 1 1/2 cups frozen peas 3 cloves garlic 1/4 cup extra virgin olive oil 4 oz ham (Black Forest if possible), julienned 1/4 cup chopped parsley 8 oz pasta (your favorite shape), cooked according to package directions Grated Parmesan cheese for garnish Salt and pepper to taste Fresh parsley, chopped
Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve.
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.
2 cups ham , shredded into medium-sized pieces 1 pound linguine 4 tablespoons extra virgin olive oil 3 cloves garlic 1 cup peas, fresh or frozen, thawed lemon zest, and juice of 2 lemons 1 teaspoon sea salt 1/4 teaspoon pepper, freshly ground 1/4 cup mint, chopped 1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.
In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender. Set aside. Cook spaghetti according to pkg directions. In another saucepan, saute onion and garlic in butter for 30 seconds. Stir in flour, bouillon and thyme. Slowly add milk, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in cheeses. Add vegetables; heat through. Drain spaghetti; toss with vegetable mixture.
1/4 cup fresh parsley 1/4 cup roasted red peppers 6 ounces fettuccine (approx. 1/3 box) 2 tablespoons garlic butter one 8-ounce tub fresh jumbo lump crab meat 1/4 cup white wine 1 cup heavy whipping cream 3/4 cup shredded Italian cheese blend 1 1/2 teaspoons Montreal steak seasoning
Steps
1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta. 2. Wash parsley. Remove and discard stems. 3. Using food chopper, chop parsley (enough for 1/4 cup). Set aside. 4. Dice roasted peppers into 1/2-inch pieces; set aside. 5. Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally. 6. Measure remaining ingredients and place near stove. 7. Preheat sauté pan on high for 1-2 minutes. 8. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally. 9. Add wine and cook for 1 minute. 10. Add whipping cream and cook for 1 minute. 11. Remove pasta from heat and drain in colander. 12. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.
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