What's cooking? Chicken Alfredo.

On days that my son has swim meet I always ask him what he would like to have for early dinner.

Last week was Chicken Alfredo with pasta.

I always clean my chicken with lemon or vinager, rinse and pat them dry and then seasoned with your favorite seasoning mix, I wrapped bacon around each boneless thigh and sauteed them in grape seed oil.

Recipe

1 pound dried fettuccine pasta
6 tablespoons unsalted butter
2 shallots, minced, or 2 tablespoons of minced onion
2 garlic cloves, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (Parmigiano-Reggiano)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
fresh parsley, for garnish, optional
Makes 6 servings.

Recipe can be reduced in half, and it SHOULD be reduced in half if you’re serving FEWER than 6 people – because Alfredo sauce is best served fresh, without reheating.

1) Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente. Drain and reserve 1/4 cup of the pasta cooking liquid. You can actually reserve more than 1/4 cup of the pasta water in case you need to thin up the sauce later.

2) While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender. Add 1 cup heavy cream and bring to a boil. Cook for a minute. Remove from the heat.

3) Add the pasta + 1/4 cup reserved pasta cooking liquid to the saucepan with the butter-cream sauce. Add the butter-cream mixture and half of the Parmesan cheese (1/2 cup) and toss to combine thoroughly – over medium heat. Stir the sauce constantly so that it doesn’t stick to the bottom of the pan. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Summer Shrimp Salad.

Who doesn't love salads, whether a simple side salad or a dinner salad I am always trying out different ways I can a different touch to salads.

I came up with this, what I like about this one is that  you can make this one ahead of time and keep in cold in the refrigerator until dinner or lunch. If you  don’t like shrimps you can substitute it with grilled or sautéed Salmon. Ok here we go I hope I explain it good, it's easy and yummy.

Summer Shrimp Salad

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You will need:

1 pound of Shrimps without the tails

2 ripe avocados

1 ripe mango

Romaine Lettuce ( I used two heads )

Almonds

Dried cranberries

Cilantro

I seasoned my shrimp with a mix of Caribbean Jerk seasonings, Cajun spices and Badia all seasoning.

But you can use whatever seasoning you want to. I then sauteed them in a pan and put them aside. I then toasted the almonds and put those also aside, if you do not like almonds, I am pretty sure that pine nuts would work just as fine. Wash the lettuce and chopped them into bite size pieces and place them in a salad bowl. I cut the avocado and mango also into bite size pieces. I  mix the avocado, mango, dried cranberries, toasted almonds with the lettuce.

I chopped some fresh cilantro and mix this as well. I added the Shrimp and mix everything well, this salad is yummy on its own just sprinkle a little bit of lime and your dinner is ready. I love balsamic vinaigrette so I decided to sprinkle just a tiny bit on it , one word Delicious.

If you decide to use Salmon just grilled or sauteed the salmon and then let it cool a bit then cut them in bite size pieces and add these to your salad.

Enjoy,

What's cooking: Short Ribs.

Yes it came out good. My first time making Short ribs, kids approved so I will be making this again.
I looked up a recipe on Food Network  and then made it my own.\
Here is the end result.

Garlic Pesto and Lemon Grass Chicken.

Tonights dinner was a hit with the kids, read earlier post:)
These are the picture I took at dinner time.
I found the recipe here

the kids version,  I mixed baby peas with sauteed onions and pancetta the yellow rice

and added plantains (it's a caribbean thing)

Mne version was on a bed of salad, with sauteed spinach, onions and pinenuts, and yummy

plantains.

What's cooking????

I ask my self daily, what am I going to cook for dinner, I like trying new things. I do not follow recipes all the time I like adding my own flavor to it. One thing I love is presentation I like to imagine that I am working in a restaurant or on a TV show.
I used to pretend I am on TV doing a cooking show I have film to prove that one. So yesterday I had to cook for my own self  and my little one. I made a corn casserole for the first time, he liked it a lot. This time I follow a recipe I  found on foodnetwork.  I think that next I will add pancetta to it, maybe thin sliced bell peppers and red onion and spice it up with some Caribbean Jerk seasoning.
So this is Schnitzel, Arugula , Green beans on a bed of  Corn Casserole.

Sunday's Dinner: Chicken and Spinach in a pesto sauce.

One of my other passions trust me I have many is cooking. Today as I told in the other post was somehow a lazy day recouping from yesterday's travel from DC to Atlanta, 10 hours in a car is a lot to me. I am not complaining I am just saying.

photograhped by me:)

My recipe :

• a bunch of baby spinach
• 2 chicken breast  that I cut in smaller pieces
• chopped red onions
• chopped a bunch of scallions
• grape seed oil
• Saute them all chicken first them, onions, and scallions, add the spinach
• I used a half of the pesto sauce
• cook my thin multigrain pasta then drain
• mix pasta with chicken and sauce together,
• I added some shaved Parmesan on the pasta
• add pine nuts if you like on top.

I normally do not measure if it is stuff like this, so I hope you like and if you want to try it out, it is simply delicious and quick.