cherry tomato pizza margherita

I've featured different kinds of pizza on the blog several times, but I've never tried a basic margherita. The recipe I tried is a variation of one I found. It includes a nice kick with the addition of the red pepper. And it's super quick and easy, which is always nice. You could also probably use this recipe to cheat a really simple pasta sauce! Here's what you'll need:

• 1 tablespoon extra-virgin olive oil 
• Dozen or so cherry tomatoes, stemmed (do not cut!)
• 1 garlic clove, minced 
• 1/4 teaspoon dried crushed red pepper 
• 1 4 oz. ball fresh mozzarella in water (ovoline), coarsely diced 
• 4 ounces shredded whole-milk mozzarella
• 1/3 cup chopped fresh basil leaves
• 6" whole wheat pita breads (or you can make the pizza crust from scratch if you wanna be all fancy)

shrimp & broccoli rabe

I came across this recipe on nytimes.com. It was a little outside of my comfort zone - being that I've never liked broccoli rabe in the past - but decided to try it anyways. Maybe I'm a glutton for punishment? Well not this time. It was actually pretty great, and super quick and easy. And guess what? I liked the rabe! Is there supposed to be an accent on that: rabé? Whatever, let's get to it.

• Broccoli rabe, tough bottom stems removed. Just get a whole bunch. I thought I had WAY TOO MUCH, but that stuff really wilts down. Just load it on there.
• 3 tablespoons extra-virgin olive oil 
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon salt 
• 1/4 teaspoon crushed red chile flakes (I didn't have this, unless it's the same as red pepper flakes mixed with cayenne pepper, which is what I had and used)
• 3/4 pound large shrimp, peeled 
• 1 large orange (1 teaspoon orange zest, plus the wedges for serving)

halibut w/ bell peppers & soy-ginger dressing

I love a good 20/20 experience, and I'm not just talking about the new JT album (which I also love, for the record. Except for that song about Jessica Biel being a drug dealer. That's odd. Catchy, but odd). No, my 20/20 experience is a meal that's under $20 and 20 minutes. If it's great tasting (and this one is!), then it just doesn't get any better. Here's what you'll need:

• 1 skin-on halibut fillet, rinsed and patted dry
• Assorted bell peppers, seeded and cut lengthwise into long, thin strips (My local market sells an assorted, pre-cut bunch for ~$2.)
• 1 medium onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 teaspoons soy sauce
• Juice of one large orange (about 1/4 cup)
• 1 tablespoon finely grated orange zest

chicken scampi pasta

This might seem a little redundant, but if it's working for you, why stop? I actually found this recipe to be more successful than my previous scampi recipe. Here's what you'll need:

• 1/4 cup butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 lb. chicken breast, cut into small strips
• 1/3 cup fresh parsley
• Juice of 1 lemon
• Pasta of your choice

pasta w/ sausage & grapes

It tastes as odd as it sounds - but in a totally delicious way. Who knew?! Here's what you'll need:

• 6 ounces mild Italian sausage, cut into 1-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 2 cups seedless red grapes, halved
• 1 cup chicken broth
• 1/4 teaspoon red pepper flakes
• 2 tablespoon grated Parmesan
• 1/4 cup fresh parsley, chopped
• Pasta of your choice (I used fettuccine in the picture above)

pasta w/ meat sauce

This is an old staple that everyone probably already knows how to make, but I'm sharing because you never know. It's also awesome because this recipe will feed you (as a single person) for literally a week, and it's great reheated. You can play around with the individual ingredients, but here's a basic recipe for you:

• 1 lb. ground beef (I go with the 80/20)
• 2 large cans of San Marzano diced tomatoes
• 2 tiny cans of tomato paste
• 2 cups of arugula
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• Sprinkle of red pepper flakes

shrimp scampi pasta

Continuing the recent streak of pasta dishes - not to mention my second shrimp pasta dish in a few weeks - I bring to you an incredibly quick and easy shrimp scampi recipe. I've never made a "scampi" dish before. Does anyone know what that even means? Let me know in the comments. I Googled it, but it said something about lobster. #GoogleFail. The only scampi I really remember ever having was a chicken scampi dish that my mom used to make back in the day every once in awhile, and I recall really loving it. (Mom, do you still have that recipe?!) Anyways, there's a lot of questions here. Let's get to the meal. Here's what you'll need:

• 1/4 cup olive oil
• 1 lb peeled and deveined large shrimp
• 4 large garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 tsp black pepper
• 5 tbsp butter
• 3/4 lb pasta (I used angel hair)
• 1/2 cup chopped fresh parsley

cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

southwestern pittsburgh chicken salad

I know, I know - I've been absent! Truthfully, I haven't been cooking as much, and when I have, it's been recipes that have already been posted. This recipe isn't revolutionary or anything, but it's better than nothing. It's a variation on the traditional Pittsburgh salad. However, tonight I had some random leftovers (mushrooms and peppers that I bought for a leftover omelet, but never used) and whatnot, that I decided to try something slightly different. Here it goes:

• 1/2 lb. chicken
• Mesclun salad
• Red and yellow peppers, diced
• Mushrooms, chopped
• Red onion, diced
• 1 avocado
• Cheddar cheese
• 2-3 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons or so of Ranch
• Salt & pepper
• Waffle fries

szechwan shrimp stir-fry

It's been awhile since I'd made a stir-fry (see here and here), but they're so delicious and almost impossible to screw up, I figured why not try another? It's all in the sauce. You'll have to trust me on this one. The ingredients sound a little gross together, and they don't even smell that great when you mix them (I'm really selling this one, huh?), but something happens when you put it all together and it comes out great. You can throw in whatever vegetables you want. I had red and white onions, broccoli and mushrooms laying around. Snow peas and baby corn or carrots would work great as well. Here's what you'll need:

• 8 tablespoons water
• 4 tablespoons ketchup
• 2 tablespoon soy sauce
• 3 teaspoons cornstarch
• 2 teaspoons honey
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced onions
• 4 cloves garlic, minced
• 1/2 cup chopped broccoli
• 1/2 cup mushrooms
• 12 ounces cooked shrimp, tails removed

limehouse chicken

You seriously can't go wrong with some well-made chicken. It's not the craziest dish in the world, but done right, it can be incredibly tasty. I tried a new one a few nights ago with ingredients I'd never used with chicken - mint, lime, brown sugar. It turned out great, a definite addition to my permanent rotation. Here's what you'll need:

• Chicken breast
• 1 lime, zested and juiced
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• A few shakes of red pepper flakes
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/4 cup chicken broth
• 1 sprig fresh mint, chopped

shrimp & pancetta over polenta

Last night I was in the mood for something different. I've been in the chicken/beef rut lately. I was pondering shrimp, then pork, then I came across this recipe that combine both, so I figured why not? Here's what you'll need:

• 1/2 cup instant polenta
• 1/4 pound pancetta, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon hot red pepper flakes
• 3 tablespoons extra-virgin olive oil, divided
• 1 (14-ounces) can diced tomatoes in juice
• 1 pound cleaned large shrimp
• Parsley for garnish

Cook the polenta according to the package instructions in a medium saucepan until thickened and creamy, about 5-8 minutes. Remove from heat and season with salt, then cover and set aside.

Cook the pancetta, garlic and red pepper flakes in 2 tablespoon oil in a non-stick skillet over medium heat, stirring until the garlic is pale golden and the pancetta begins to crisp a bit, 5 minutes or so. Add the tomatoes with their juice and simmer until the liquid is reduced, 6 to 8 minutes. Add the shrimp and cook, stirring occasionally, until they're just cooked through, about 3 minutes.

Spoon polenta into bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper and sprinkle with parsley. Done and done.

Bon chappétit!

shrimp alfredo

So the temperature finally dropped into the absolutely friggid 80s recently (crazy, right?) and it oddly put me in the mood for something heavy and hearty. One of my favorite cold-weather pasta dishes is a super rich alfredo, so I figured why not? Although it was in the "frigid" 80s, I still didn't feel like spending too much time in the kitchen, so instead of making in from scratch, I used a jarred alfredo sauce as a base. I know, sacrilegious! Whatever. It was easy. Here's what you'll need:

• 8 ounces linguine pasta
• 1 tablespoon cup butter
• 1 tablespoon extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/4 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1/2 (8 ounces) jar Alfredo sauce (I used Bertolli)
• 1/2 cup grated Romano cheese
• 1/2 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste

Begin by bringing a large pot of lightly salted water to a boil. Add the pasta and cook per package directions, until al dente.

Meanwhile, melt the butter together with the olive oil in a non-stick skillet over medium heat. Stir in the onion, and cook until softened, about 2 minutes. Next, stir in the garlic, red pepper and mushroom and cook over medium-high heat until soft, about another 2 minutes.

Stir in the shrimp, and cook until firm and pink, then pour in the alfredo sauce and Romano cheese and bring to a simmer stirring constantly until thickened, about 2 more minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve. Simple and delicious, even with jarred sauce.

Bon chappétit!

penne arrabiata

So the temperature finally seemed to drop last night. Either that, or I'm just completely used to 90+ degree heat...which is just sad. In any event, I got back to making meals that take more than 5 minutes - but not much more, so don't worry. I went for an old favorite - penne arrabiata. This is a pretty simple pasta dish that really packs a punch. If you like your pasta with a kick, this one's for you. Here's what you'll need:

• 1 lb. thin chicken
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 bunch fresh basil, chopped
• 1 cup breadcrumbs
• 1 egg
• 1 cup (small can) tomato sauce
• Salt/pepper
• 1 (28oz) can diced tomatoes
• Red pepper flakes
• 1/2 lb. penne

Heat olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. 
While that's going on, cook the penne until al dente, then drain and add to the sauce and simmer as well.

Egg, breadcrumb and fry the chicken in olive oil until browned, about 5-10 minutes depending on the size of your chicken. I like to cut it into small strips when done and toss with the sauce and penne before serving. However if you'd really like to preserve the crispy breading, serve the chicken on top of the pasta. No matter how you serve it, it's going to be simply awesome.

Bon chappétit!

chicken pizza primavera

I know, I know...two primavera-titled meals in one week. It's craziness. It's also delicious, so why not?! Last night was another recipe madre keeps in her simply delicious arsenal - a quick and easy pizza that uses a lot of fresh ingredients along with one or two shortcuts. Here's what you'll need:

• Whole wheat ready-made pizza crusts
• Ranch dressing
• Chicken strips
• Chopped red pepper
• Onion slices
• Baby spinach leaves
• Mozzarella cheese

There's really no measurements up there, because it's all a handful of this, a shake of that. It also depends on the size of the pizza crusts you get. I made two 7" pizzas last night, so I'll advise on that quantity. Adjust yours accordingly.

One of mom's cheats that I chose to forego was the chicken strips. She sometimes uses the pre-cooked frozen strips. Last night however, I chose to go ahead and sauté a small chicken breast. If you go this route, breaded is nice. Simply whisk one egg, coat your chicken in it, then cover all over with Italian-style breadcrumbs and sauté in one tablespoon oil for a few minutes on each side, until it's no longer pink in the center. Then cut into small pieces and carry on.

Begin by layering the dressing on first. I only used about a tablespoon of Ranch per pizza - just enough the coat the crust. You don't need much, as this has quite a bit of flavor (but really makes the dish). Bake according to crust instructions. Next, layer the chicken, pepper (I used red and green), onion (I used red, but doesn't matter), a handful of spinach and another handful of cheese - in that order.

Cook the pizza per the package directions. Mine took about 10 minutes on 450 degrees. I left them under the broiler for just a minute or two more to get them nice and crispy. If you have the luxury of a grill and/or a pizza stone, you could definitely utilize those as well.

Bon chappétit!

pasta primavera

As Sunday was the last official day of Spring, and as I was totally craving some pasta for dinner (it had been DAYS), what could be better suited than a pasta primavera? This does happen to be one of those rare Italian dishes that I don't actually have a family recipe for, so I went searching through some of my favorite food blogs. Broke Ass Gourmet (check it out if you haven't already) had a great looking recipe up, so I decided to try it, with a few changes (mainly, more meat). Here's what you'll need:

• 1/2 lb. penne
• One small carton of heavy cream (like half a pint or something? The small one)
• 1/4 cup fresh Parmesan
• 1 head of broccoli, chopped up
• 1 red pepper, sliced
• A few mushrooms
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 1 bunch fresh basil, coarsely chopped
• Some pancetta (I got a 1/4 lb., however I ate half of it before it went into the dish...so 1/8 lb?)

Begin by boiling a large pot of water and cooking the pasta per the box directions, about 10 minutes or so. While that's going, take a large non-stick pan and cook up the pancetta so that it's nice and crispy, about 7 or 8 minutes. When that's done, place on a dish with a paper towel to dry. Once dried, simple crush it up into little bits.

In the same pan, sauté the garlic and oil for just a few minutes over medium heat, until the garlic turns golden. Next, add the broccoli, pepper and mushrooms and sauté these as well for another 3-5 minutes. By this time, your pasta should be cooked and drained. Add the two dishes together in the pot the pasta was cooked in. Add in the peas, cream, cheese and half of the pancetta. Cook over medium heavy for just a few minutes, until the cream begins to thicken.

Serve immediately while hot, and top with the remaining pancetta. This dish was quick and delicious. These veggies gave a nice balance to the creamy cheesiness, and you seriously can't go wrong with pancetta. Ever. It may have been in honor of Spring, but it'd definitely be a great meal anytime year-round.

Bon chappétit!