Spaghetti Aglio e Olio with Chicken

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Spaghetti Aglio e Olio is….

…… both the most popular and the simplest to make Italian Pasta dish. It has it’s roots in Naples but has spread all over Italy and now the world.

The dish is made by lightly sautéing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti or linguini.

Chopped parsley can also be added along with grated parmesan or pecorino cheese.

Growing up in North Jersey I always heard it pronounced “allia-ool” due to the influence of Southern Italian pronunciation in the area. But when I spent a little time in Naples I got corrected by the locals, loudly and with glares for mis pronouncing their Aglio e Olio.

We have it in our house as a side dish and sometimes as a main dish with shrimp or with chicken, like tonight.

Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.

Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8″ deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Cook it until it is browned and firm.

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While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine.

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When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You’re going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.

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You don’t want the garlic to turn brown so let’s have it  just light golden and translucent – 2-3 minutes.

If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn’t stick together.

As soon as the garlic is ready add the pasta – with the little bit of water that you left in the pot –  to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish.  Gently stir it all together.

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You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!

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A little salad or some sautéed spinach as tonights veggie and some of Poppop’s easy homemade bread are real easy multi tasks and would go along great. 

And some good Chianti of course!

 

 

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Sautéed chicken and garlic mixed with spaghetti or linguini.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.
  2. Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8" deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Stir it a few times and cook it until it is browned and firm.
  3. While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine. When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You're going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.
  4. You don't want the garlic to turn brown let's have it just light golden and translucent - 2-3 minutes. If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn't stick together. As soon as the garlic is ready add the pasta - with the little bit of water that you left in the pot - to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish. Gently stir it all together.
  5. You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!
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One Pot Weeknight Chicken Dinner – Quick and Easy – 25 Minutes

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 One Pot Weeknight Chicken Dinner will be….

 ….real good on the weeknight that you make it and also the leftovers will be great as a lunch at work or as a “weeknight nuke it no brainer” on one of those nights when you just don’t feel like cooking.

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A lot of my readers are working moms and/or dads so I hope, no I’ll bet, that  this recipe helps.

It’s quick,  easy, and delish!

First get out your dishwasher safe cutting board and cut up the chicken. In the pursuit of quick and easy I just thawed out some tenders in the microwave and cut them into pieces.

Put a large skillet or sauté pan on at medium high and swirl in enough olive oil to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook.

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When they have browned add the carrots, salt, pepper and dried basil.

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Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.

Add the broth and let it come up to a fast simmer. Then…

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…..put in the gnocchi.  Stir a few more times until the gnocchi starts to float, 2-3 minutes. You could use cut up potatoes or some small piece pasta like penne or rigatoni instead of gnocchi. Just put it in at the same time as the broth.

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Then add the peas.

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Mix the peas in and when broth starts to simmer again throw in the grated parmesan.

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Stir in the parmesan and it’s ready to enjoy! Top it off with a little more grated parmesan when you serve it. 
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A nice chardonnay goes along real good with your One Pot Weeknight Chicken Dinner.

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Chicken, Gnocchi and Veggies all in one pot and in 25 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Instructions
  1. First get out your dishwasher safe cutting board and cut up the chicken. Put a large skillet or sauté pan on at medium high and swirl in enough olive oil in to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook. When they have browned add the carrots and the salt, pepper and dried basil. Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.
  2. Add the broth and let it come up to a fast simmer. Then put in the gnocchi. Stir a few more times until the gnocchi starts to float.
  3. Then add the peas. Mix the peas in and when broth starts to simmer again throw in the grated parmesan. Stir in the parmesan and it's ready to enjoy! Top it off with a little more grated parmesan.
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Salmon Filets with Lime Juice and Cilantro – 20 minutes – Quick and Easy – Gluten Free

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Salmon Filets with Lime Juice and Cilantro…

……is quick and easy and a real tasty way to put together a real good weeknight  supper.

When we were living in Mexico we learned to use limes instead of lemons and cilantro instead of parsley. Mostly because lemons and parsley were pretty damn hard to find and limes and cilantro were everywhere.

There was always lots of fresh fish available and this was our favorite way to throw it together. 

it’s easy to do and you will like it.

Rinse off and pat dry the cilantro and coarsely chop it up. Put it in a small bowl and squeeze in the lime juice.

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That juice squeezer that you see in the pic, we brought back with us from Mexico. You can get them here in the states and for limes especially they work real well.

Melt the butter in the microwave and add it to the cilantro.

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Put a skillet on the stove at medium high and eyeball enough olive oil to lightly coat the bottom.

Rinse off the salmon filets and pat them dry. Sprinkle with salt and pepper. Some optional additional herbs for the sprinkling are dried dill weed, dried basil, lemon pepper, garlic powder and on and on.

But just salt and pepper work just fine.

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If your salmon filets still have the skin on them put them in the skillet with the skin side up. If they have been skinned put them in with the flatter side, that has a gray stripe, facing up.

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Just about 2-3 minutes a side depending on how thick your Salmon Filets are.

When you can see the white liquid trying to escape from the middle of the  salmon filets  – it means that they are ready.

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Spoon the cilantro mixture on the filets while they are still in the skillet then put them on your serving dish. Then spoon the liquid from the pan on top.

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This Salmon Filets dish is a real good one. Enjoy it!!

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Salmon filets pan seared and topped with cilantro, lime juice and butter.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Rinse off and pat dry the cilantro and coarsely chop it up. Put it in a small bowl and squeeze in the lime juice. Melt the butter in the microwave and add it to the cilantro.
  2. Put a skillet on the stove at medium high and eyeball enough olive oil to lightly coat the bottom. Rinse off the salmon filets and pat them dry. Sprinkle with salt and pepper. If your salmon filets still have the skin on them put them in the skillet with the skin side up. If they have been skinned put them in with the flatter side, that has a gray stripe, facing up.
  3. Just about 2-3 minutes a side depending on how thick your Salmon Filets are. When you can see the white liquid trying to escape from the middle of the salmon filets - it means that they are ready.
  4. Spoon the cilantro mixture on the filets while they are still in the skillet then put them on your serving dish. Then spoon the liquid from the pan on top.
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Baked Pork Chops Dinner – In One Pan – 30 Minutes – Quick and Easy – Gluten Free

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Baked Pork Chops Dinner is all in One Pan and.. …30 minutes, total. Oh yeah, and real good.

I was in the grocery store picking up some wine – of course – and looking around for something a little different for supper. When I spied these real thick, bone in, pork loin chops.

I had a couple little chores to do so I bought what I needed to put together this one pan dinner that would just go in the oven and free me up for a little while.

I bet you find yourself in that kind of crunch sometimes too.

I picked out veggies that would take the same time to cook that the thick pork chops would and heres what the product of my chopping, olive oiling and salt and peppering looked like. I did sprinkle a little paprika on the potatoes and a little grated parmesan on the pork chops.

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You could use a baking sheet lined with aluminum foil and sprayed or wiped with olive oil. Or, a nonstick one like you see in the pic.

In the pursuit  of quick and easy I got the pre trimmed and washed string beans in  produce and the pre peeled and cut potatoes in frozen . The onion and the pepper were the only cutting up that I had to do.

It went into a 475° oven for twenty minutes and our Baked Pork Chops Dinner all was cooked and ready.

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I didn’t get all my honeydos finished but a nice dinner with my honey and that bottle of Pinot Noir that I had grabbed at the store all made for a real good evening.

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Baked Pork Chops Dinner - In One Pan - 30 Minutes - Quick and Easy - Gluten Free BigOven - Save recipe or add to grocery list Yum
Baked pork chops, potatoes and veggies all in one sheet pan.
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Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Set the oven at 475F. Line a baking sheet with aluminum foil and spray or wipe with olive oil. Put the pork chops and the veggies on the baking sheet. Drizzle the veggies with olive oil and sprinkle with salt and pepper. Sprinkle the potatoes lightly with paprika and the pork chops with grated parmesan cheese.
  2. Put the sheet into the oven and cook for 20 minutes. The veggies should be cooked and crisp on the edges and the pork chops should be firm to a poke or read 155- 160 on an instant read meat thermometer.
  3. Enjoy!!
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