![Pasta Alfredo with Ham
It is the Rainy season from where I am and instead of gloomily staring out of the window watching the gray atmosphere outside, I took advantage of the cool weather to cozy up in the kitchen, cooked a handful single serving of spaghetti (my favourite type of pasta by the way), added all the ingredients I love (cheese, butter, ham… full fat milk) which cannot always be eaten all together… but then rainy days brings out the bratty and wicked side in everyone so I say “The hell with it!”
Although Alfredo Sauce they say is a lazy cook’s pasta sauce since it is just sauce made of butter, cream and cheese, it is by all means the most indulgent and comforting sauce, even a pacifier for a rainy day that forces you to stay indoors, curl up on your sofa and dig your fork in some creamy pasta dish straight from the skillet and eat… life is just so unfair, really.
This version of Alfredo sauce is very similar to carbonara, but I didn’t put eggs in it. Instead, I sauteed some chopped onions in butter until soft, added some chopped ham, full fat milk and still a respectable amount of cheese (I used a combination of grated parmigiano-reggiano and gruyere). I let the cheese melt in the sauce then tumbled in the cooked spaghetti noodles, tossed sauce and pasta together, sprinkled some chopped parsley, dug my fork in, twirled a not-so-respectable ball of pasta with the fork and finally applied it to face!… repeated last 3 steps several times until skillet was empty.
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Pasta Alfredo with Ham
It is the Rainy season from where I am and instead of gloomily staring out of the window watching the gray atmosphere outside, I took advantage of the cool weather to cozy up in the kitchen, cooked a handful single serving of spaghetti (my favourite type of pasta by the way), added all the ingredients I love (cheese, butter, ham… full fat milk) which cannot always be eaten all together… but then rainy days brings out the bratty and wicked side in everyone so I say “The hell with it!”
Although Alfredo Sauce they say is a lazy cook’s pasta sauce since it is just sauce made of butter, cream and cheese, it is by all means the most indulgent and comforting sauce, even a pacifier for a rainy day that forces you to stay indoors, curl up on your sofa and dig your fork in some creamy pasta dish straight from the skillet and eat… life is just so unfair, really.
This version of Alfredo sauce is very similar to carbonara, but I didn’t put eggs in it. Instead, I sauteed some chopped onions in butter until soft, added some chopped ham, full fat milk and still a respectable amount of cheese (I used a combination of grated parmigiano-reggiano and gruyere). I let the cheese melt in the sauce then tumbled in the cooked spaghetti noodles, tossed sauce and pasta together, sprinkled some chopped parsley, dug my fork in, twirled a not-so-respectable ball of pasta with the fork and finally applied it to face!… repeated last 3 steps several times until skillet was empty.
Source: goddessofscrumptiousness
Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
This pasta recipe I came up spontaneously. And cooked this dish 30 minutes right after I conceptualized and imagined how the taste would be.
I just thought that lemon (juice and zest), thyme, rosemary, extra virgin olive oil and salt and pepper to marinate and flavor the chicken chunks would already make the meat so delish. I had a tray of cherry tomatoes in the chiller and the sauce… I figured that it would be wonderful if I can taste some chickeny goodness in the pasta itself, so I decided that instead of making a proper pasta sauce I’ll make a gravy (make that as the sauce), flavor it with a tiny hint of basil and some big savory punch of garlic.
Ingredients:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
- Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
- Place sauté pan over medium heat and add butter and olive oil.
- Saute garlic until fragrant and soft.
- Add the flour and cook for a minute.
- Add chicken stock and simmer gravy until thickened then add the chopped basil.
- Season with salt and pepper.
- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
- Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Makes 5-6 servings
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com
Source: goddessofscrumptiousness
Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Recipe for this dish here and Recipes for all posted dishes here
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com
Source: goddessofscrumptiousness
TRASHY SPAGHETTI
(green olives, mushrooms, pulled beef brisket, stewed tomatoes, garlic, extra virgin olive oil)
Why do I call this spaghetti “trashy” ?
It’s Sunday morning, I am listening and singing along to Barbra Streisand’s THE ISLAND (ohh, sexy! ^^) and one of the ingredients in this pasta sauce came from a can.
Oh, and because Pasta Puttanesca was what I had in my mind to cook but then I abandoned the idea, so I just made TRASHY SPAGHETTI! ;) wink… wink!!!
Source: goddessofscrumptiousness
FARFALLE WITH EGGPLANT, TOMATO AND CHAMPIGNON RAGOUT
This vegetarian/vegan dish is specially dedicated to Sam (@PIXANDUM) who is one of the brilliant and cool photographers here on Tumblr.
I made a promise to Sam almost a month and a half ago, that when I do a vegetarian post I will specially dedicate it to him because he is one of the most supportive, awesome, talented and nicest people here. I mean, he is a vegetarian guy, but still supports my meat dishes posts anyways! So if that is not supportive, I don’t know what is! :)
Buon Appetito, Sam!
-jeannie :)
this is just fantastic Jeannie…. thanks so much for your kind words… and killer looking dish! I love your posts, and photographs… THANK YOU. now , i better scoot to the kitchen and try to whip this up :) -sam
RE: Sam, I am just returning the favor because you’ve been so supportive of both my blogs and even other pages. There is so much randomness and widespread anonymity around here that it is a rarity one gets to meet such genuinely nice people like you that give unconditional and generous support and friendship. I never take for granted people like you. :) Have a good weekend! :)
Source: goddessofscrumptiousness
FARFALLE WITH EGGPLANT, TOMATO AND CHAMPIGNON RAGOUT
Ingredients:
1/3 cup extra virgin olive oil
1 small head of garlic, minced
2 medium size red onions, chopped
5 cups eggplants, diced medium
2 large beefsteak tomatoes, peeled, deseeded and chopped
1 large red bell pepper, diced small
2 cups champignon mushrooms, diced medium
1 1/2 teaspoons dried oregano
2 tablespoons chopped fresh basil or 1 teaspoon dried
1 bayleaf
2 cups garlic and herbs flavored tomato sauce
1 cup vegetable stock
salt and cracked black pepper to taste
1 teaspoon sugar
500 grms farfalle pasta, pre-cooked (al dente)
grated parmesan cheese (optional)
Italian flat-leaf parsley, chopped
Procedure:
1. In a large saute pan, over medium heat, saute onions, garlic and bayleaf in extra virgin olive oil until aromatics are softened (about 5 mins.)
2. Add the red bell peppers, eggplants, champignon mushrooms and dried herbs. Saute until eggplants are tender (about 8-10 mins).
3. Add the tomatoes, flavored tomato sauce and vegetable stock. Season with salt, cracked black pepper and sugar (to balance the acidity of the tomatoes). Simmer for 10 minutes. Turn off heat.
4. To serve, spoon ragout over cooked farfalle pasta and sprinkle with grated parmesan cheese and chopped parsley.
Buon Appetito! - jeannie :)
Serves 4-6
Source: goddessofscrumptiousness
GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA
Ingredients:
Marinade:
1/4 cup extra virgin olive oil
1 1/2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
2 tablespoons salt-free garlic and herb seasoning
2 tablespoons chopped parsley
1 pound chicken breasts, sliced into strips
- Combine all the marinade ingredients. Place chicken strips in a ziploc bag and pour marinade mixture. Marinate the chicken for 30 minutes inside the fridge.
____________________________________________
250 grams spaghetti pasta, cooked al dente
4 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
3 tablespoons prepared pesto
salt and cracked black pepper to taste
1 cup cherry tomatoes, halved
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
Procedure:
1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat. Add olive oil and saute the garlic until soft. Then add the marinated chicken strips and saute for 2-3 minutes until chicken is cooked through.
3. Add the pesto sauce and season with salt and pepper to taste.
4. Add the spaghetti pasta into the pan and toss.
5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.
6. Sprinkle the grated parmesan cheese and chopped parsley.
Buon Appetito!… Happy Eating! :)
Serves 3-4
Source: goddessofscrumptiousness
ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA
Ingredients:
250 grams spaghetti pasta, cooked al dente
1 tin anchovy fillets (don’t discard the oil)
2 tablespoons garlic, minced
4 tablespoons extra virgin olive oil
1/2 cup whole pitted green olives
1/2 - 1 teaspoon chili flakes (according to spice preference)
salt and cracked black pepper (according to taste)
zest of 1 lemon
juice of 1 lemon
lemon wedges to serve on the side
2 tablespoons chopped parsley.
Procedure:
1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat and add the olive oil. Saute the garlic, chili flakes and anchovy fillets (with the oil in the tin). Anchovies will melt in the sauce. Then finally add the green olives and saute for 2 minutes.
3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.
4. Before serving, squeeze the juice of a lemon over the pasta and sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges on the side.
Buon Appetito! :)
Serves 3-4
Source: goddessofscrumptiousness
GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA
Source: goddessofscrumptiousness
ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA
Source: goddessofscrumptiousness
GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA &
ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA
With just these few ingredients, anyone can whip up a super fast, ridiculously delicious and very Italian two pasta dishes in no time. One just needs scrumptious imagination and a lot of L.O.V.E making this for your loved ones… just make sure you tell them to save some for you, or else! ;)
Source: goddessofscrumptiousness
