Don made this for dinner one night last week and we are all still praising this dish. It is more than awesome and, trust me, you will love it.
White Wine Sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 cloves minced garlic
- 1 cup white wine
- 1 cup whipping cream
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp. capers, drained
- 1 tsp. freshly squeezed lemon juice
- pinch of salt
8 oz. spaghetti
1 lb. medium sized scallops (about 16 and completely thawed, if frozen).
pinch of salt
2 tbsp. olive oil
In a medium skillet, heat the butter, oil and garlic on medium heat, cooking for about 60 seconds until it becomes transparent.
Add the wine and bring to a boil. Boil for a couple of minutes until the wine has reduced to approximately half.
Add the whipping cream and cheese. Bring just to the boil and reduce to a simmer. Cook this for a couple of minutes, stirring constantly until it begins to thicken.
Remove from the heat and add the capers and lemon juice, add a pinch of salt and pepper. Keep covered.
Cook the pasta to al dente. Drain and add to the sauce, stirring to combine.
Season with a pinch of salt
Heat the oil in a large skillet on high just until hot but not smoking. Oil should not be smoking, just rolling around the skillet.
Add the scallops but do not over crowd.
Sear on one side for 4 minutes until they are a golden colour. Please do not move the scallops around in the beginning.
Turn the scallops to the other side and cook for just 2-3 more minutes.
Remove from the heat immediately and transfer the scallops to a plate immediately.
Add the cooked scallops to the spaghetti / sauce and reheat gently, just to warm up. Serve immediately.
If you insist, you can lick the plate. These are sooooo darn delicious.
We made this up last week and I have to admit I am slow in getting it posted. It is truly delicious and not hard to put together.
- 8 oz. no yolk noodles
- 1 cup asparagus, cut into 1 inch pieces
- about 16 large scallops, cut in half horizontally and ligament removed from the side.
- pinch of salt and pepper
- 2 tbsp. butter
- 1/2 cup white wine
- 2 tbsp. water
- 2/3 cup heavy cream
Cook noodles in water until almost al dente, stir in the asparagus for about 2 minutes more. Drain and transfer to a platter, covered with foil to keep warm.
While cooking the noodles, rinse then pat the scallops dry and sprinkle with salt and pepper. Heat butter in a heavy skillet over medium heat until it begins to bubble and the foam subsides then add the scallops. Increase the heat and sear, turning once and cook through (about 2 minutes in total). Transfer to the platter with the noodles and keep warm.
Add wine to the skillet and deglaze, making sure to scrape up any of the brown bits for 60 seconds. Stir in the water and cream and boil to slightly reduce for about 3-4 minutes. Simply pour the sauce over the noodles and scallop/asparagus mix. You could also plate out the noodles and asparagus and then pour the sauce over each portion. Either way, you won’t have to wait long for all he oohs and ahhs.
When visiting Don’s cousin in Washington for dinner she made the most incredible enchiladas for us and I want to share them with you. Even though the recipe calls for green chillies, they are NOT spicy and I can promise you that. If I can eat them they are not spicy.
- 10 soft tortilla shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tbsp. butter
- 2 tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 – 4 oz. can green chillies
Preheat the oven to 350 degrees. Grease a 9″ x 13″ baking dish and set aside.
Mix the chicken and 1 cup of the cheese together. Spoon in equal portions into the tortilla shells and place in the baking dish, seam side down. Set aside.
In a saucepan melt the butter and whisk in the flour until smooth, cooking for 1 minute. Slowly whisk in the chicken broth until smooth, continuing to whisk over a medium heat until thick and bubbly.
Stir in the sour cream and chillies, don’t let this boil as it will curdle the sour cream.
Pour the sauce over the shells, smoothing to cover them all, and then sprinkle the remaining cheese over the top.
Bake for approximately 22 minutes. Turn on the broiler and set under for 3 minutes to brown the cheese. Serve this with a side of refried beans and a rice recipe I will get from Pauline and post for you. Utterly scrumptious.
*These can be made up ahead of time up to the part where you make the sauce. It does not freeze well. Simply wrap the shells in tin foil; place in freezer bags until you are ready to serve. Thaw them and make the sauce. Presto – a meal in minutes.
*Note: I made mine with Tex-Mex shredded cheese as I didn’t have any Monteray Jack in the house. Instead of adding 1 cup of the cheese when ready to bake, I put on 2 cups. We took this to a Pot-luck dinner last night and came home with no left-overs. Really, really yummy.
Recipe #1710 (but who’s counting?)
This is a very simple recipe but pair it with a chicken entrée or even pork, as in tenderloin or chops and you have a wonderful dinner. Vegetable of your choice and perhaps a small salad makes it all perfect.
- 1/2 cup butter
- 2 cups rice
- 18 oz. tomato juice
- 1 3/4 cups water
- 1 chicken cube (minced down)
- pinch of salt
- fresh Parsley for garnish
Saute the rice in butter until a golden brown. Add the remaining ingredients and bake, in a covered casserole, for approximately 45 minutes in a 375 degree temperature.
A lovely elegant dinner during the summer months.
Ooooh please read this and try it…I was so very, very fortunate to have this recipe given to me to share on my site by our server Ross and the Chef at Joey Burrard, in Vancouver.
- 1 portion of raw Ravioli, 13 pieces
- 4 each, prawns (21-15 defrosted)
- 1/2 oz. vegetable oil
- pinch of salt
- #30 scoop lobster ravioli butter
- 2 oz. white wine
- 4 oz. cream
- 1 lemon wedge
- 2g dill fronds
- 5 ea (1g) pea shoots, tip 1 1/2″ long
- 1/2 tsp. lobster oil
Place one portion of ravioli into the pasta basket and cook in boiling water. Start the 7:30 timer, Agitate within the first 20 seconds to prevent the ravioli from sticking together. With 3 minutes remaining on the timer, place the vegetable oil in a pan and place over medium high heat until the oil just begins to smoke. Season the prawns portion and add them to the pan and sear for 30 seconds on one side to get some colour.
Flip the prawns and sear the other side for 30 seconds or until golden brown. Add the white wine and then the ravioli butter to the pan and let simmer for 30 seconds. Add the cream first and then the ravioli to the pan and simmer for approximately 40 seconds until the proper sauce consistency is reached and remove from the heat.
Remove the prawns from the sauce, set aside in a cup and keep hot. Carefully place and stack the raviolis evenly in the center of the plate. Using a spatula, pour the sauce over top of the raviolis. Nest the prawns in the center creating height. Squeeze the lemon wedge over the prawns, ravioli and sauce. Drizzle the lobster oil over the raviolis, ensuring even distribution. Tear the pea shoots into 1 1/2″ tips and sprinkle around the prawns. Do the same with the drill fronds.
I have requested the Chef to break the massive measurements for the lobster sauce. I am not adept to grams etc. but the old fashioned pounds and teaspoons. When I get an answer, I will put it up for you.
NOTE: This recipe is for one person. Make sure the ravioli is the small size, or simply reduce the amount to 5 or 6 per person. Enjoy.
You can make this up for dinner when you only have 30 minutes. It is easy to make and , yes, it is delicious.
- 1 small onion, grated
- 1 garlic clove, peeled and minced
- pinch of salt and pepper
- 4-5 slices of bacon, cut into small pieces
- 1 tbsp. flour
- 1 1/2 cups whole milk
- 1/2 cup half and half cream
- 2 pgs. cheese tortellini
- 1/2 – 3/4 cup grated Asiago cheese
In a fry pan, cook the bacon until crisp. Transfer to paper towelling to drain. In the same fry pan, add the onion and garlic and cook until the soft (just a few minutes). Now add the flour and cook stirring constantly for 30 seconds.
Whisk in the milk and cream slowly and add the tortellini and slowly bring to a boil. Reduce the heat and simmer, stirring often, until thickened. Remove from the heat, add the bacon and half of the cheese.
Pour into a 2 quart casserole and sprinkle the remaining cheese on top. Place under the broiler for about 4-5 minutes until golden brown.
Salad and warm rolls and you have a meal fit for royalty – your family.
Okay, so tonight is pasta night at your house. What are you going to do? Why not try this one? It is yummy, a little spicy or you can make it with even more heat. Your choice.
- 2 tbsp. good oil
- 1/2 cup finely diced salt pork, rind removed,
- 2 garlic cloves, grated
- 1/2 – 1 tsp. red pepper flakes
- 3 tbsp. butter (not margarine)
- 1 tbsp. chopped fresh parsley
- ground pepper to taste
- 8 ounces Cappellini
In a medium skillet, heat the olive oil and add the salt pork. Saute until browned and crispy. Remove with a slotted spoon and set aside. In the same pan, sauté the garlic until it becomes soft.
Increase the heat to medium and add the red pepper flakes, butter, parsley and pepper. Stir only until the butter has melted. Set aside. ** you could add hot sauce now if you want it even hotter.
In a large pot, cook the Cappellini until al dente. Drain and toss the salt pork and butter mixture, making sure it is well tossed. Serve immediately with a salad
This is a recipe that has all the ‘comfort foods’ like bacon, fresh corn,tortellini…yum!
- 1 1/2 lbs. tortellini
- 5 slices bacon
- 2 garlic cloves, grated
- 1/4 cup plus parsley (need some for garnish), chopped
- 1 1/4 cups heavy cream
- 1 cup fresh corn off the cob
- pinch salt
- 2/3 cup grated Asiago cheese, divided
Cook the pasta according to instructions, drain well and set aside. Be sure to reserve 1/2-1/3 cup of the cooking liquid.
Cook the bacon until crispy, drain on paper towelling and set aside. Discard all but 2 tbsp. of the bacon fat. Add the garlic and parsley now and cook for 1 minute.
Add the cream, corn, cooking liquid and salt and bring almost to the boil. Reduce and simmer until all has thickened, about 5 minutes.
Stir in the pasta and 1/3 cup of the grated cheese and toss until hot. This should take a couple of minutes. Just make sure all got tossed. Remove from the heat and crumble the bacon and add the remaining cup of cheese and top with some chopped parsley.
Serve in a pretty pasta bowl and have garlic toast at the ready. Perhaps a tossed green salad. There you go, dinner on the fly and oh so good.
Last night we were trying to think of something for dinner and decided on pasta. Don, in his culinary wisdom, decided to put this together. Trust me, you will want it more than once. If there had been any leftovers, I would have had it for breakfast this morning.
- generous pinches of salt for the pot of water
- 1 lb. spaghetti
- 2 garlic cloves, minced
- 1/2 cup olive oil
- pinch of red pepper flakes
- 1 tbsp. Flat leaf parsley
- Freshly grated Asiago cheese
- 5-6 white mushrooms, brushed and sliced thin
- 8 stalks of asparagus, cleaned, end removed and cut in 3 inch pieces
Boil the pasta according to package directions only to al dente.
While that is cooking, combine the garlic, red pepper flakes, olive oil in a large skillet and cook until the garlic softens and turns a golden colour (about 7-8 minutes). Now place the mushrooms in the skillet and cook until starting to turn golden brown. Remove from skillet and place in a bowl. In the same skillet, add a touch of oil and cook the asparagus until turning a golden brown but not over cooked.
Drain the pasta and into the skillet, mix the spaghetti, mushrooms and asparagus together. Divide equally into bowls and sprinkle grated Asiago cheese over.
You will roll your eyes and exclaim ‘damn we did this’. It is sooooooo delicious. Drat it… we forgot to take pictures. Next time. Sorry, but it smelled so good and I was hungary.
This is notice for you to plan the meals around the holiday season and, if you have guests staying over, this will blow their minds.
One word of caution – read it through first. It looks daunting but it isn’t. It is relatively easy. Like I said – read it through and then loudly proclaim ‘ damn I can do this’.
- 3 tbsp. olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 – 28 oz. crushed tomatoes
- 1 6 oz. can tomato paste
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped parsley
- pinch each of salt and pepper
Saute the onion and garlic in the oil and add the tomatoes, paste and herbs, salt and pepper, simmering for about 12-15 minutes. Set aside.
- 5 tbsp. butter
- 2 shallots, minced
- 5 tbsp. flour
- 2 3/4 cups half and half cream
- 1/2 cup dry vermouth
- dash of red pepper sauce
Cook the shallots in butter over a low heat. Add the flour and keep stirring as you add the cream and vermouth.
Mix until thickened. Season with the red pepper sauce and remove from heat. Set aside.
- 3 tbsp. olive oil
- 1 lb. zucchini, diced
- 1 small onion, chopped
- 2 minced garlic cloves
- 2 green bell peppers, seeds removed, diced
- 2 tbsp. chopped parsley
- salt and pepper to taste
Saute the zucchini, onion, garlic and pepper in the olive oil until softened. Add the parsley and CAREFULLY salt and pepper to taste. Set aside.
Cheese and Spinach Layer
- 2 pkgs. frozen chopped spinach
- 1 1/2 lbs. ricotta cheese
- 1 beaten egg
- 3 tbsp. Pernod liqueur
- 1/2 tsp. ground nutmeg
Cook the spinach according to directions and drain well. Mix this now with the cheese, egg, Pernod and nutmeg. Set aside.
- 15 cooked and drained lasagna noodles
- 1 lb. medium shrimp, peeled and deveined
- 1 lb. small scallops
- 1/4 – 1/2 cup grated Asiago cheese
Preheat oven to 350 degrees. Using a 13 x 9 inch baking dish, spread most of the red sauce over the bottom of the dish. Lay out 3 lasagna noodles.
Add the vegetable layer, and top with 3 noodles. Spread the cream sauce over the noodles and lay out the shrimp and scallops over the top. Add 3 more noodles. Then the spinach and cheese mixture. Add 3-4 remaining noodles and pour the remaining sauce over the top. Sprinkle with the Asiago cheese and bake for 45 minutes.
Serve with a beautiful cold salad and a glass of well chilled wine.
- there will be a few noodles over but that is in case you tear one or two and replacements are needed1-2
Not very often do I ever pull off a recipe to try BUT this one, on facebook recently, really caught my eye and taste buds. I should have been born Italian for my love of anything made with pasta and here we go.
When I forwarded this to Don with the words ‘yum. yum. yum’ he wanted to try it as well. Last night we did and here it is again. It is SO rich but Oh So awesome!
- 2 wheels of Camembert cheese
- white wine
- 2 garlic cloves, grated
- 4 slices of bacon
- 1 tbsp. caramelized onion (for Don)
- Spaghetti for two
We used two wheels as they were small and also that Don was putting the onion in his.
You cut a circle off the top of the cheese wheel, leaving a 1/4 inch edge. Dice the bacon and cook until really crisp and drain well.
Pour enough wine in to make it level (probably 2 tbsp.) Place 1 slice approximately of bacon lard ons on top of each wheel, reserving the balance. Cook off the grated garlic and, for Don, the onion as well.
Replace the top of the cheese wheel and place in a 375 degree oven for about 20 minutes.
While the cheese is in the oven, cook your spaghetti and drain well. Remove the cheese from the oven, and carefully peel back the top. Sprinkle the remaining 1 slice of chopped crisp bacon on each wheel. Now, with tongs, pick a small amount of the spaghetti and gently roll in into the wheel, turning over and over to coat well. Place on a plate and continue this step until your plate is full (to what you would normally eat).
Pour a glass of the white wine (if you wish) and you will drool, groan and almost lick your plate clean.
Sometimes children are quite ‘fussy’ about what they eat. This is a “I love this” meal kids say each and every time they consume it.
Try it and you will see. The one major difference is a much lighter recipe for wee tummies and by using different shaped macaroni, adding some chili to the recipe is a win-win day for you.
- 1 1/2 lb. extra lean hamburger
- 1 tbsp. olive oil
- 1 small onion, peeled and chopped
- 2 ribs celery, strings removed and discarded, ribs chopped
- 2 carrot, peeled, chopped
- 1 clove garlic, peeled, minced
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried thyme
- pinch of pepper
- 1 28z. can of crushed tomatoes
- 1 28 oz. can diced tomatoes
- 1 19 oz. can red kidney beans, drained and rinsed
- 3 tbsp. brown sugar
- 2 tbsp. Worchestershire sauce
- 4 cups assorted shaped pasta
- Sour Cream, grated cheese if they like it
In a large saucepan brown the beef, breaking up with a wooden spoon. Remove the liquid with a baster. Saute the onions then add the celery, carrots, garlic, cumin, thyme and pepper, cooking until the carrots become softer (about 7-9 minutes).
Now stir in all the tomatoes, kidney beans, sugar, Worchestershire sauce and beef. Cover and cook for about 20 minutes until the celery becomes tender.
Cook the pasta according to the directions. Drain well and add to the chili mix. Stir until combined.
Serve it with some grated cheese on top and if they like sour cream, add a dollop.