Racheal Ray's Recipe Shrimp Scampi Bread Bowl.....

So last night I made my first RR recipe. I was pessimistic. For some reason I assumed that her recipes were shit. I don't know what gave me the idea. Maybe because she is a little foolish, and sometimes her recipes lack sophistication. Who knows? Anyway, I made "Shrimp and Bread Bowls" . Basically shrimp in lemon, butter, caper sauce, but this recipe uses anchovy, and clam juice. It came out really delicious. Very, very rich, but really nice. I added some leftover pasta that I had in the fridge just to get rid of it. The sauce was great for bread dipping. I didn't really follow her directions because if I would have the shrimp would have been very overcooked. Terrific otherwise. I recommend the clam juice and anchovy addition to any lemon, butter, caper sauce. I just wanted to share that.
You can find her recipe here

http://www.rachaelray.com/recipe.php?recipe_id=1625

Pasta Fagioli

OK, so I just saw this recipe and it looked delicious and I decided to try it. I do not claim any knowledge of Italian cooking. It is pretty yummy though, and jam packed with a ton of shit thats bad for you. Italian sausage, pepperoni, meatballs. It also has tons of stuff thats good for you. onion, garlic, peppers, fresh basil and oregano, and pasta and beans. Pretty hearty pot of goodness. Probably better suited for a winter day, not a 90 F day in the middle of the summer. Oh well. I'm sweating my ass off over a hot stove today. At least the end result is worth the work.

Ingredients

1 large onion
3 cloves garlic
2 tbsp olive oil
3 peppers (red, yellow, orange)
1 tbsp red pepper flakes
1 tsp salt
1 tbsp pepper
6 oz package pepperonis cut into quarters
2 tbsp oregano
2 tbsp basil
1 lb spicy Italian sausage
32 oz box of chicken stock
28 oz can of stewed tomatoes
28 oz can of crushed tomatoes
10-15 frozen meatballs
15 oz can white beans
15 oz can chickpeas
1 lb small pasta like macaroni or these piccolini mini whatever the hell they are called


Heat your dutch oven over medium high heat.
Chop your onion, garlic, and peppers add to pot

In another pan cook your sausages.

When they are done and cooled a little bit, slice them and add to the stew.


Cut your pepperoni into quarters and add to the pot.

If you have it use fresh basil and oregano. Chop and add to pot.

This is how you should look so far. Yummy. I know you've already been munching on the pepperoni and sausage.

Add the chicken stock and the tomatoes to the pot. Crush the stewed tomatoes with your hands.
Let simmer for 30 to 60 minutes

Before you eat drain and rinse both cans of beans and add to the soup.

Cook the pasta.
To serve, pour the soup over the pasta in a bowl.

Goat Cheese and Salami Pasta and The Many Faces of Danger

I'm a doufus and keep forgetting to take pictures when I'm making stuff. I remembered to take this picture right before I chowed down luckily, although its really not that great of a picture. I guess it is better than nothing. Since I'm such a nincompoop (nice word), and have no food pictures for this one either, I have included more pictures of my funny little man for your viewing pleasure. He's no bowl of pasta , I know, but he is yummy don't ya think? I think these pictures of him should come with little stickers so that you can create your own captions.

(Recipe is at the bottom)

Grant me three wishes Genie?

Ya better pray for those wishes to be granted fool!

F!@# you I aint prayin

And don't ask me again or I'll sic my hell hound on ya

Now leave me alone, I have business I have to take care of! Good day sir.

Recipe

3/4 lb fettuccine
1 tbsp butter
2 tbsp minced garlic
3/4 cup chicken stock
1/2 heavy cream
1/4 goat cheese
1/4 lb salami cut in small cubes
3 tbsp chopped fresh basil
1 tsp black pepper

In large pot cook pasta until al dente

Meanwhile, in large pot melt butter, add garlic and cook for 3 minutes. Add the broth and bring to a simmer. Stir in the cream and bring back to a simmer. Then add the goat cheese and mix until smooth. Add the salami, basil, and pepper.
Drain cooked pasta and add to the sauce. Heat over low heat for a few minutes to allow the pasta to absorb the sauce before serving.

Spinach, Taragon, and Chicken Pasta and New Pics of the Baby

Let me start by saying that we were not actually driving in these pictures. We were waiting in line to get out of the parking lot at the Renaissance Festival. (Danger is safe. Ha!) We went this weekend with the grandparents and a couple of friends to get delicious smoked turkey legs. Yum! Apparently we were not the only ones with that idea because we ended up having to wait in line for close to an hour just to leave the dang place. Sheesh!.
We got some cute pictures of the baby out of the deal though. He slept all day and woke up when we were leaving of course.
After you look at my beautiful son you will find a recipe for Spinach Tarragon Pasta with Chicken. If you like tarragon this is a really nice combination. I really like it but rarely get a opportunity to use it. When I made this I thought I had all the ingredients but soon realized I only had half as much cream cheese as I needed so I substituted goat cheese and a little Parmesan and mozzarella cheese and it came out rather nice. I think you could make any cream sauce with spinach and tarragon and it would be good. Hope ya like. Please write me comment if you try this recipe.
(Recipe below pictures)

Recipe

3 boneless skinless chicken breast cubed
marinated in any salad dressing you like
10 ounces prewashed spinach
2 tbsp butter
3 scallions chopped
1 1/2 tsp dried tarragon
3/4 tsp salt
3/4 lb spaghetti
5 ounces cream cheese cubed
1/4 cup grated Parmesan
1 tsp pepper

Cook chicken in skillet over medium heat until fully cooked. Set aside
Cook pasta until al dente and reserve 1 cup of pasta water
In another large pan melt butter over medium heat, add scallions and tarragon and cook for 3 minutes. Add the spinach and salt and cook until wilted. Toss with pasta, chicken, 3/4 reserved water, cream cheese, parsley, Parmesan, and pepper. If sauce is too thick, add more pasta water.

Chorizo and Black Bean Pasta

Bopstafari


Here comes Bopper Cotton Tail
Hoppin down the bunny trail...

Sorry, since I'm lame and didn't take pictures of the following recipe you'll have to suffer with just a few pictures of the Bopper instead :)

So my mommy and auntie were just here visiting. We went shopping at Loehmann's and my lovely mother bought me some new clothes to celebrate my finally no longer pregnant body. While its only a month out and I still have some work to do on it, it was nice to get some new stuff that looks good on me. Nothing like shopping to sooth the soul. So I made another recipe from the afore mentioned cookbook for them. This one is not only delicious but figure friendly as well. Only 7 Weight Watcher points per serving, and the recipe makes 6 big servings. Gotta love it. If you've never done WW then you probably have no idea what I'm talking about but just take my word that its a pretty figure friendly meal. You could replace just plain old pasta for wheat pasta and make it even better for you but I just cant bring myself most of the time. Its a little too much like cardboard. You could also replace the chorizo with some spicy turkey or chicken sausage if you can find some that you like, but I think you would loose a lot of flavor. Chorizo is just so yummy. OK without further ado...here is the recipe. Sorry again about no pictures. The recipe I'm making tonight, Goat Cheese and Salami pasta, I will photograph. I promise. OK I lied, there was further ado.

3 tbsp. olive oil
1 medium onion sliced thin
1 tbsp. minced garlic
1/2 tsp. dried oregano
1/4 tsp. chili powder
1/2 pound cured chorizo
1 tbsp. tomato paste
1 cup chicken stock
1 16 oz can black beans drained
juice of 1 lime
3/4 lb corkscrew pasta
1/2 cup fresh parsley (opt.)

Cook pasta
Saute onion over medium heat until tender, about 3 minutes
Add garlic, oregano, and chili powder, and saute another 2 minutes
Add chorizo, tomato paste, and broth to pan
Let simmer for 3 minutes, or until slightly thickened
Add the black beans, lime juice, and salt if needed, and remove from heat
Toss with pasta, sprinkle with parsley, and serve

Sorry I've Been Away

Sorry I haven't been around lately. I just had a baby 4 weeks ago for those of you who didn't know that.
Desmond Xen Danger Lee.

I am absolutely loving it, but have not had any time to blog lately. I have however been making some very good recipes. I finally learned how to make my own pizza dough, something that I was afraid of for a long time for some reason. We topped one with tomato, fresh basil, fresh mozzarella, and prosciutto. Another we topped with mushrooms and breakfast sausage. I've made four total. The other two were topped, one with artichoke, mushroom and prosciutto, and one with sausage and spinach. YUMMYYYYY!!!!! Breakfast sausage on pizza is great. Here is the dough recipe I'm using. Its pretty good. Sorry I don't have step-by-steps for this.

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 or 5 cups all-purpose flour
• 1 tablespoon garlic salt
• 1 tablespoon oregano
• 1 tablespoon basil

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt, spices, and oil into the yeast solution. Mix in 3 1/2 cups of the flour
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
   
4. Preheat oven to 425 degrees F (220 degrees C). Lightly oil the pan, and bake in oven for about 7 to 10 minutes before you add your toppings.
   
5. Take pizza crust out of the oven and top however you like.
   
6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

I have also been making a bunch of pasta recipes I got from this great cookbook that I had lying around, and every single one that I have made has turned out pretty damn good and they were all pretty easy too. These are the ones I have made so far.

Penne, Broccoli & Balsamic Butter
(this one was very simple and btw, roasting broccoli in the oven with olive oil, salt, and pepper is the most delicious thing in the world. So simple but so good. Also good without being cooked.)

Shells, Portobello Mushrooms, Asparagus, and Boursin
(This one you make a sauce using a whole thing of Boursin and chicken stock. Again, very simple but oh my god is it good. If you love Boursin you gotta do this one.)

Fusilli, Choke Hearts, and Parmesan Cream
(This one was good too, nothing too exciting about it just artichoke pasta with a cream sauce but good)

Wheels with Shrimp and Yogurt Dill Dressing
(This one actually ended up with way too much salt in it which kinda ruined it but the idea was great. Good for a summer BBQ or something)

Shells with Prosciutto and Melon
(This one was interesting. Basically just crushed tomatos, cantelope, prosciutto, cream, and pasta, but very interesting. Definatly worth a try)

I'm telling you, this cook book is the shit. There are a ton more recipes in here that I want to try. I don't know what the copy write rules are so I'm not going to write the recipes for these pastas down on this blog right now. If you want any of these recipes email me and I'll send them to you or something. I'll try to figure out a way to post them eventually. If anyone has any ideas let me know. Sorry I don't have any pictures of these. Forgot.