Fresh Tomato and Basil Pasta Sauce

Not too long ago, my best friend/roommate and I had a petty argument about the quality of store-bought red pasta sauce. She loves Classico, I love Prego. We ended up agreeing to disagree, mostly because the reason we disagreed was because she likes her sauce chunky, and I'm not a huge tomato fan.

I mean... I like tomatoes, but they have to be in the right setting. I used to hate tomatoes altogether, but I've mostly gotten over that (Baby steps, right?). 

The residual damage of my former tomato aversion is that I'm pretty picky about dishes that include tomatoes. In the last couple years of my more recent culinary adventure, I've forced myself to cook with and enjoy tomatoes, and I've been pleasantly surprised... and yet still very, very picky.

Today I took my last midterm of the week, during one of the most intense quarters in college that I've ever taken. I got out of class early, went to the grocery store, and literally spent an hour on my smartphone researching how to make smooth pasta sauce out of fresh tomatoes. 

When I got home, I spent my first afternoon cooking without midterm studying or homework hanging over my head.

I made my first red pasta sauce from fresh ingredients. And I do believe I nailed it.

(Makes 80 ounces of sauce. This equals about 4 average-sized jars. We freeze this sauce in big Ziplock bags!)

Ingredients:

• 5-6 lbs Roma tomatoes
• 1 can (12 oz) tomato paste
• 4 teaspoons garlic, minced finely
• 2/3 cup yellow onion, chopped
• 4 tablespoons olive oil
• 1/4 cup fresh parsley, minced
• 1 tablespoon fresh oregano, minced
• 2 tablespoons fresh basil, chopped
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon red pepper flakes
• 3 tablespoons italian seasoning
• 3 tablespoons brown sugar
• 1/2 cup chicken broth
• 3/4 cup red wine

Directions:

1. Peel tomatoes. There are a few different methods for this, but I like to roast mine. Spear one tomato with a fork and roast it over a stove burner on high for 30 seconds to one minute. Let it cool enough to handle and then peel the skin off.
2. Quarter skinned tomatoes and put them in  a food processor or blender until they're smooth. (We have a mini 3-cup processor, so I had to do 3 or 4 batches)
3. Heat olive oil in a large pot over medium-high heat.
4. Saute garlic and onions until soft and fragrant.
5. Add parsley, oregano, basil, salt, black pepper, pepper flakes, italian seasoning, brown sugar, broth, and wine. Simmer for 1-2 hours, stirring occasionally. 

Cajun Chicken Alfredo

This is probably in my top ten favorite meals. It's so good, I made it twice in one week. Sun-dried tomatoes can be  bit pricey, but don't leave them out! They really make this dish!

(Adapted from Guy Fieri)


Ingredients:

• Kosher salt
• Two 5-ounce boneless, skinless chicken breasts
• Blackening Spice Rub, recipe follows
• 1 tablespoons olive oil
• 2 tablespoons minced garlic
• 1/4 cup dry white wine
• 2 cups heavy cream
• 3/4 cup roughly chopped marinated sun-dried tomatoes
• 1/2 pound fettuccine
• 1/2 cup grated Parmesan
• 1/2 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced green onion, for garnish

Directions:

1. Preheat the oven to 350 degrees F. 
2. Bring a large pot of salted water to a boil.
3. Heat a large cast-iron skillet over very high heat.
4. Dredge the chicken breasts in the Blackening Spice Rub.
5. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
6. Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
7. Remove from the oven and slice the chicken into strips on the bias.
8. In a large skillet over medium heat, heat the olive oil. 
9. Add the garlic and lightly brown it, 2 to 3 minutes. 
10. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. 
11. Add the sun-dried tomatoes and chicken slices.
12. Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
13. When the cream sauce is at the desired consistency, stir in 1/4 cup of the Parmesan, the sea salt, pepper and pasta.
14. To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining parmesan.

Blackening Spice Rub:

• 1 tablespoon granulated garlic
• 1 tablespoon freshly cracked black pepper
• 1/2 tablespoon salt
• 2 teaspoons ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon chili powder

Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Spicy Garlic Pasta With Chicken

Here's a little dish I created last week from whatever we had left in our fridge and cabinets. Basically, this is the type of dish that is born from being a broke-ass college student with champagne taste on a beer budget. 

It was so good that I made it twice in the same week. Why? Because bacon. (Yep. Bacon is a legit reason.)


Yields 4 servings (Or two if you're a champion.)

Ingredients:

• 8 ounces spaghetti (about half a box. Other types of pastas work, too)
• 4 garlic cloves, minced
• 2-4 slices of bacon 
• 1 chicken breast, thawed and patted dry
• 1/4 to 1/2 cup olive oil
• 1 tsp chili flakes
• paprika
• cayenne
• salt
• pepper
• freshly grated parmesan

Directions:

1. Generously season chicken with paprika, cayenne, salt, and pepper. Allow to chill in the fridge for about 10-20 minutes.
2. Start a pot of boiling water for the pasta.
3. Over low-medium heat, cook bacon until crispy. Set aside on paper towel to drain. Reserve grease in pan.
4. Cook chicken in the pan with the bacon grease until it is almost fully cooked (The internal temp should be about 145 ish)
5. Remove chicken from pan, but leave the grease.
6. Your water should be boiling. Add the pasta and boil for about 9 minutes.
7. Meanwhile, mince the bacon and slice the chicken into bite-sized medallions.
8. Add garlic to the pan with the bacon grease and sauté until fragrant.
9. Put the chicken back in the pan with the garlic and cook it until it is no longer pink in the center.
10. When the pasta is done, drain it and add it to the garlic and chicken mixture.
11. Toss pasta with oil, bacon, chili flakes, salt, and pepper.
12. Serve with freshly grated parmesan cheese.
13. Try not to drool because it's unladylike.

Mushroom Chicken Alfredo Pasta

If you know me, you know I usually don't eat left overs. The re-heating process usually ruins left overs for me. Texture and flavor are totally compromised. I love food too much to let that happen.

That aside, there are a few things that don't get ruined with re-heating, and I've developed a couple microwaving tricks to combat the microwave's nuking powers. (Like placing a damp paper towel over anything you're heating up!)

One of my favorite re-heatable food groups is pasta (Yes. Pasta is a for group. Well, it is now...). Re-heated pasta tastes almost as wonderful as it does fresh (hen it's re-heated properly, of course!).

Like I've mentioned before, Boyfriend and I like to go up to the mountains to Big Bear about once a month, and as much as I love trying new food in new restaurants, my bank account ain't so happy. So this time, I made mushroom chicken alfredo pasta at home for us to reheat and enjoy in our cabin. A loaf of french bread, a quick salad, and a cheap bottle of pinot grigio later, and we have ourselves a ten dollar gourmet meal. Win.

Mushroom Chicken Alfredo Pasta

Ingredients:

For The Sauce

• 1/2 stick butter 
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 1/2 cups parmesan cheese, grated

For The Pasta

• 3 cups rotini pasta, uncooked
• 1 whole raw chicken breast, cut into strips or cubes
• 1 1/2 cups baby bella mushrooms, sliced
• 1 clove of garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• fresh ground black pepper
• fresh basil, chopped

Directions:

Sauce:

1. Melt butter in a medium saucepan over medium heat.
2. Add cream and allow to simmer for 4-6 minutes.
3. Whisk in garlic and cheese. Set aside.

Pasta

1. Cook pasta according to directions on box.
2. Sprinkle chicken with salt and pepper.
3. Sauté chicken in a medium frying pan with olive oil until cooked through. Set aside.
4. In the same pan, sauté mushrooms with garlic until soft and browned.
5. Add chicken and alfredo sauce to mushroom mixture.
6. Fold noodles into sauce mixture.
7. Sprinkle with basil and black pepper and serve

Sunday Sweets With Sam! Episode 2: The Best Baked Mac EVER.

I wish I could explain to you the degree to which I love cheese. I'm afraid if I try to, I'll end up crying, writing a soulful article on the importance of cheese, and I will inadvertently cause a group of 80's musicians to re-create the "We Are The World" music video.

So I'm just going to give you food recipes that reflect my undying love for cheese in a way that I could not otherwise express.

Mac n' cheese is one of my favorite vehicles for cheese, mostly because of the nostalgia it holds. When my brother and I were wee ones, our parents divorced and we were left to fend for ourselves in the kitchen more often than we were used to. The one thing that we could always count on to be in our cabinets was a stack of those delightful dinosaur-mascoted, blue Kraft macaroni and cheese boxes. It was really the only thing my brother knew how to make at the time, it was easy, and it was delicious. 

Moreover, one day, my tactful Mexican dad improved the boxed mix by accident. He spilled the day-glo orange sauce powder packet all over the kitchen. Determined to save the already-cooked noodles, he replaced the sauce packet with real cheese, creating a melty, stringy, cheesy mess of a plate of food that was absolutely amazing and awe-inspiring.

So when my brother made it for us as an after-school snack, he always added real cheese, too. I haven't had boxed mac any other way since. In fact, I hate the watery consistency of it without real cheese so much that I won't touch it unless it has real cheese mixed in.

I guess you could say that my pickiness as an eater is a good thing, as it has enabled me to pick out the very best of the best recipes. Shit, I'd call that a talent.

I've tried a lot of baked mac recipes, and the only one I've ever really loved was one I stole from a recipe book my old roommate got as a house warming present from her mom when we moved into our apartment. I've used it a few times, and eventually improved it enough to put it here.

And of course, Sam took pictures for me (After I flaked on him a few times!), only improving the master craftsmanship that was put into this dish. Sadly, he didn't get to try any. He brought his older brother, Scott, along for the shoot and I made the mistake of giving him a plastic fork so he could try some on their way home.

Sam didn't even have a bite. Scott ate it all. He will never touch a plastic utensil in my house again.


The Best Baked Mac n' Cheese EVER!

Ingredients:

• 2 cups elbow macaroni, cooked and drained
• 1 can cream of mushroom soup 
• 1 cup milk or heavy cream
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon hot sauce (I usually use cholula, and sometimes I'll throw in a bit more than is called for!)
• 2 cups shredded cheese (Any cheese will work. I use a mix of sharp cheddar, mozzarella, and gouda!)
• 4 tablespoons dry bread crumbs
• 1 tablespoon melted butter

Directions:

1. Preheat oven to 350 F.
2. Combine cream of mushroom, milk, dijon, hot sauce, and cheese in a large bowl.
3. Fold in cooked macaroni
4. Spread macaroni mixture into an ungreased, shallow baking dish
5. Mix melted butter with bread crumbs and sprinkle them on top.
6. Bake for 25-35 minutes, or until it is golden brown and the cheese is bubbly in the center.

Thanks, Sam!!

Quick Shrimp and Basil Pasta

I'm not even going to pretend that I'm not a lazy asshole sometimes. Yes, I love food, and yes, I love to cook, but a lot of the time, I don't really feel like cooking, or even waiting for food to cook. A lot of the time, the urge to be lazy and sit in front of the tv watching Grey's Anatomy and eating a protein bar wins over cooking a nice dinner when I've worked all day and I'm exhausted and starving.

I got the idea for this pasta at a dinner party I went to years ago, and I tweaked it a bit, created my own version, and it's been my lazy-night "fancy" dinner go-to ever since. Oh, and did I mention it's totally healthy? Every time I make this, I feel like a fancy, wealthy, food-saavy, hipster, health nut. I should just buy a pair of Tom's and some thick-rimmed glasses already to really fit the part.


Shrimp and Basil Pasta

Ingredients

• 1/2 package whole wheat thick spaghetti
• 2 tbs olive oil
• 1/2 lb. fresh uncooked (cleaned) shrimp (frozen works, too!)
• 1/2 cup fresh basil, chopped
• 2-4 ounces goat cheese
• salt and pepper to taste
• balsamic vinegar to taste

Directions

1. Cook pasta according to package instructions
2. Saute shrimp in a pan over medium heat in olive oil until shrimp is fully cooked and pink in color
3. Add the pasta to the pan with the shrimp.
4. Fold in basil, and stir until it is slightly wilted
5. Sprinkle with salt and pepper.
6. Serve with crumbled goat cheese and sprinkle with balsamic vinegar

Note: Make sure that you crumble the goat cheese on the pasta after you've plated it, or the cheese will melt and disappear into the pasta mixture (And it is a serious bummer haha)