Angel Hair Pasta with Spicy Shrimp

Angel hair pasta is one of my favorite types of pasta.

What I really love . . . it is ready to go from boiling water to plate in 3 or 4 minutes.  When I don't know what I'm hungry for, I start the water boiling with salt and garlic, throw in the Angel Hair Pasta and on the side melt some butter in a little olive oil, add minced garlic.  Drain the pasta, add the butter and garlic mixture and liberally add parmesean cheese.  One of my favorite meals ready within 10 minutes!  Add a salad and some bread and you've got an awesome meal.

But if you want to get a little fancier . . . try Angel Hair Pasta with Spicy Shrimp!  With my version, I saute garlic, green onion, cayenne pepper and dill in a mixture of olive oil and butter, add shrimp and cook for just 4 minutes (or until the shrimp is pink) . . . don't overcook the shrimp!!  Pour over the pasta, add some parmesean cheese . . . mmmm!

  Here is a version I found on the

 website Real Simple that I really want to try:

Ingredients

• 12 ounces angel hair pasta or spaghetti (3/4 of a box)
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 pound peeled and deveined medium shrimp
• 3/4 cup dry white wine
• 1/4 teaspoon crushed red pepper
• kosher salt
• 2 tablespoons butter

Directions

1. Cook the pasta according to the package directions. Drain and return pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
3. Add the shrimp, wine, red pepper, and ½ teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter.
4. Toss the pasta with the shrimp mixture.

Southern Style Creamy Chicken Casserole

Since I have pretty much taken beef out of my diet, I'm always looking for chicken and seafood recipes . . . the easier, the better.  This recipe comes from Mr. Food, one of my favorite television chefs.

This is one of those recipes that can make use of leftovers.  I would be very tempted to throw in some corn or mushrooms!  How about picking up a roasted chicken from the grocery store on your way home to make this faster and easier?  The addition of chow mein noodles is very interesting . . . can't wait to try this recipe!

Ingredients

• 2 cups chunked cooked chicken
• 1 (10¾-ounce) can condensed chicken and rice soup
• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 (5-ounce) can evaporated milk
• 1 (5-ounce) package chow mein noodles
• 
  

Instructions

1. Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
    
2. In a large bowl, combine all ingredients; mix well then spoon into prepared baking dish.
    
3. Bake 45 to 50 minutes, or until heated through.

Source:  Mr. Food

Chicken Empanadas

Quick and easy, semi-homemade chicken

 empanadas from Mr. Food!

The recipe calls for purchased dry fajita

seasoning, but I have included a homemade

 version listed after the empanada recipe

as an alternative.

Chicken Empanadas


Serves: 4

Cooking Time: 30 min

Ingredients

• 1 (15-ounce) package refrigerated rolled pie crusts
• 1 tablespoon olive oil
• ¹/2 cup chopped onion
• ¹/2 medium-sized red bell pepper, chopped
• ¹/2 medium-sized green bell pepper, chopped
• 2 cups coarsely chopped cooked chicken
• 1 cup frozen corn, thawed
• 2 tablespoons dry fajita seasoning (see below for homemade seasoning)
• 1 cup Mexican cheese blend
• 1 egg, beaten
• 
  

Instructions

1. Preheat oven to 425 degrees F. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn, and fajita seasoning; remove from heat.
3. Spoon mixture onto pie crust, leaving a 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using a fork, crimp to seal edge.
4. Brush top with egg.
5. Bake 20 to 25 minutes, or until golden. Cut into wedges and serve immediately.

Source:  Mr. Food

Homemade Fajita Seasoning


Ingredients:


3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin


Preparation:


Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.




Source:  BusyCooks.about.com

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Now that my appetite is coming back from being sick and living on a bland diet way too long, I'm craving pasta!  So . . . I've been on a mission for new pasta recipes.


Can't wait to try this variation of a pasta dish that I make with chicken, broccoli and mushrooms with hot peppers . . . I also use mozzarella and parmesean cheese.  We prefer rigatoni pasta . . .

Kosher salt 
1/2 cup olive oil 
4 cloves garlic, smashed 
2 tsp. chopped fresh rosemary 
1/2 tsp. crushed red pepper flakes 
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips 
2/3 cup pitted Kalamata olives, coarsely chopped 
1 lb. penne 
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups) 
2 Tbs. fresh lemon juice 
1 cup freshly grated Pecorino-Romano 

---

Bring a large pot of well-salted water to a boil over high heat. 

Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. 

Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. 

Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. 

Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. 

Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. 

Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. 

Discard the garlic from the olive mixture. 

Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. 

Stir in the lemon juice and half of the Pecorino. 

Serve sprinkled with the remaining Pecorino.

Sources:

photo: Maren Caruso

From Book Big Buy Cooking, pp. 12

September 21, 2010

by Tony Rosenfeld