Tag Archives: pasta

Velvet Shrimp

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Velvet Shrimp

Chef Paul Prudhomme’s recipe. Ashley and Carrie both love this recipe.
Servings 4

Equipment

  • Pasta cooker
  • 10 inch skillet

Ingredients

  • 3 tablespoons butter
  • 1/2 cup finely chopped green onion tops
  • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
  • 1/2 teaspoon minced garlic
  • 1 pound medium to large shelled shrimp deveined
  • 2 cups heavy cream in all
  • 1 cup 4 oz. Shredded Muenster cheese
  • 1 pound Hot cooked spiral pasta

Instructions

  • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

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    Confetti Pasta Salad

    Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

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    Confetti Pasta Salad

    Inspired by Jason’s Deli Recipe
    Course Salad
    Cuisine American
    Keyword marinated artichokes olives, pasta, pimentoes, Tex Joy Seasoning
    Servings 8

    Ingredients

    • 16 oz. rotini pasta
    • 1/2 cup vegetable oil
    • 3 Tablespoons lemon juice
    • 1 to 2 tablespoons Tex Joy Steak Seasoning to taste
    • Dash Tabassco
    • 1 -4 ounce jar diced pimento drained
    • 1 -4 ounce can sliced ripe olives
    • 4 green onions sliced

    Instructions

    • Cook pasta according to package directions.
    • Combine next 4 ingredients and pour over hot pasta. Toss and store in refrigerator until cool.
    • Toss with pimento, olives and onions. Chill in the refrigerator until serving.

      Roasted Cherry Tomatoes with Pasta

      If you have ever planted Cherry Tomatoes, you know how prolific they can be. I bought my plants from a young guy at the Farmer’s Market. I thought I was getting San Marzanos for tomato sauce, instead I got about a dozen Sun Golds and another cherry tomato! With lemons you make lemonade, with tomatoes, you make sauce!

      As good as they are, I get tired of eating them plain. So I roasted them with garlic and onion, then added them to cooked pasta along with Asiago Cheese, Parmesan and fresh basil. The fresh roasted Sun Gold Tomatoes made a sweet sauce for the pasta. Change up the ingredients, and make this recipe yours. Add a salad and you have a meal. Enjoy!

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      Roasted Cherry Tomatoes with Pasta

      Course Main Course
      Cuisine Italian
      Keyword cheese, cherry tomatoes, pasta
      Total Time 30 minutes
      Servings 4
      Author Sarah Stevens

      Equipment

      • sheet pan
      • pasta pan

      Ingredients

      • 4 cups cherry tomatoes
      • 1/2 onion chopped
      • 1 clove garlic minced
      • 1/8 teaspoon red pepper flakes optional or may use a shake
      • olive oil
      • salt and pepper to taste
      • 1 pound pasta I used rotini
      • 1 tablespoon salt
      • 8 leaves fresh basil chopped
      • 1 cup Asiago cheese grated
      • 1/2 cup Parmesan cheese grated

      Instructions

      • Cover a sheet pan with foil. Add tomatoes, onion, garlic, red pepper flakes, salt and pepper. Add a swirl of olive oil and toss. Preheat oven to 400 degrees.
      • Start a pot of water with 1 tablespoon of salt to boil for pasta.
      • Place tomatoes in oven to roast while cooking pasta. Chop basil and grate cheeses.
      • When pasta water is boiling, add pasta and cook for 9 minutes.
      • When pasta is done, drain and add to bowl. Take roasted tomatoes out of oven and add to pasta. Add cheese and basil. Toss lightly and serve.

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        Chicken Cacciatore

        Teaching a Foods Lab in one hour is a hard task, so I was always looking for recipes that could be made in two lab days. Chicken Cacciatore fit the bill. The sauce could be made one day and stored. Then it could be reheated while the pasta was cooking and then served. The recipe calls for chicken breasts or tenders, but when I first started teaching we used a whole chicken in this recipe and I even taught students how to cut up a chicken! My how times have changed.

        Do not fail to add the cooking wine. It is the key ingredient for flavor. You can use white wine but in class, we used cooking wine which has salt added. A little story about that- salt was added to cooking wine to keep the cooks from drinking and getting drunk! Enjoy.

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        Chicken Cacciatore

        Inspired by Betty Crocker Cookbook
        Course Main Course
        Cuisine Italian
        Keyword chicken, cooking wine, Parmesan cheese, pasta, tomatoes
        Servings 4 servings
        Author stevens1951

        Equipment

        • large skillet with lid
        • pasta pot

        Ingredients

        • 1 1/2 lbs. Chicken breasts or tenders
        • 1/4 cup olive oil
        • 1/2 cup flour
        • 2 cups thinly sliced onion rings
        • 1/2 cup green pepper
        • 2 cloves garlic crushed
        • 1 14 ounce can diced tomatoes
        • 1 8 oz can Tomato sauce
        • 1 teaspoon salt
        • 1/4 teaspoon oregano
        • 1/4 cup white cooking wine

        Instructions

        • Heat oil in large skillet. Coat chicken pieces with flour and cook in oil over medium heat 15 minutes until light brown. Remove chicken; set aside.
        • Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients except wine. Add chicken to sauce. Cover tightly; simmer 20-30 minutes or until tender. Add cooking wine last 15 minutes of cooking. Serve over shell pasta. Sprinkle with fresh Parmesan. 4 servings.

        This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

          Chicken Spaghetti

          Chicken Spaghetti

          Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams.  Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.”  Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!

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          Chicken Spaghetti

          Inspired by Earlene Moore
          Course Main Course
          Cuisine American
          Keyword cheese, chicken, pasta
          Servings 18

          Equipment

          • 9×13 baking dish

          Ingredients

          • 6 chicken breasts cooked and chopped
          • 1 large onion chopped
          • 2 cups celery chopped
          • 1 cup bell pepper chopped
          • 1/4 cup butter or 1 stick
          • 2 cups powdered milk
          • 3/4 cup cornstarch
          • 1/4 cup chicken bouillon powdered
          • 1/4 teaspoon pepper
          • 6 cups water
          • 2 cans tomatoes and diced pepper I use Rotel
          • 1- 2 pound package Velveeta Cheese chopped
          • 24 ounces spaghetti break into shorter lengths
          • 2 cups shredded cheddar cheese

          Instructions

          • Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
          • Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
          Chicken Spaghetti

          Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions.  Both recipes are equally good.  The second one is easier and faster.  I am just not a fan of canned soup.  You decide!

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          Chicken Spaghetti (fast and easy)

          Source: inspired by recipe developed, by Sarah Stevens
          Course Main Course
          Cuisine American
          Keyword canned soup, cheese, chicken, pasta

          Equipment

          • 9×13 baking dish
          • food thermometer

          Ingredients

          • 4 cups Deli Roasted Chicken
          • 1 cup onion chopped
          • 1/2 cup chopped bell pepper
          • 1 cup chopped celery
          • 4 tablespoons butter
          • 1 can Cream of Mushroom Soup
          • 1 can Cream of Chicken Soup
          • 1 can diced tomatoes and chilies
          • 1 pound Velveeta Cheese cubed
          • 12 ounces spaghetti break into shorter lengths
          • 1 cup grated cheddar cheese

          Instructions

          • In a large pot, saute’ celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
          • While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
          • Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
          • Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.

          Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!

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