The Adventures of a Calamari Queen

I’ve made this pasta dish a couple of times already and it doesn’t disappoint! This is by far my favorite Giada De Laurentii recipe.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Directions

I prepared this last night, after a long afternoon of cleaning our yard.  So that means I wanted a quick and easy meal.  Here’s another easy recipe that I got from my food network magazine cook book.  What’s not to love about carbonara? Calories aside, it is the perfect pasta! Creamy and cheesy and of course, “Bacony” (if there’s such a word)

I cleaned our yard today so I’m really tired and just wanted to have a quick and easy dinner! There’s nothing as quick as pasta for dinner.  This is a Rachael Ray recipe that I got on food network website:)

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter, cut into small pieces
• 1 large shallot, finely chopped
• 1 lemon, zested
• 1/3 pound baby shrimp, 300 count
• 1/4 cup dry vermouth or white wine, eyeball it
• 1/2 cup grape tomatoes
• 1/3 pound angel hair pasta, cooked to al dente
• Salt and pepper
• 2 tablespoons chopped or snipped fresh chives

Directions

My Sis requested this dish last week, and I’ve been wanting to eat this too so off we go to the Asian market to get the ingredients. Thank God that we have lots of Asian markets here in WA so we can easily get asian ingredients whenever we are craving foods that reminds us of home!

Ingredients :(www.allfavoriterecipe.com)

• 1/2 lb. pork, sliced
• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 squash, cubed
• 2 cups sliced okra
• 2 cups 1-1/2 inch long cut sitaw (yard long beans)
• 2 eggplants, sliced
• 1 ampalaya (bitter gourd and/or bitter melon), sliced
• 1 to 1-1/2 cup water
• 2 to 3 tbsp. bagoong alamang(salted shrimp paste)
• Procedures :
  1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
  2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
  3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
  4. Pour in water and add the bagoong alamang, and bring to a boil.
  5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
  6. Immediately remove from heat. Transfer to a serving dish. Serve hot.