Spaghetti aglio e olio

Spaghetti aglio e olio poppopcooks.com

Spaghetti aglio e olio aka Spaghetti with Garlic and oil is an old Italian dish that originated in Napoli (Naples). In a traditional Italian meal it is one of the dishes that would be found in the Primo course. That is the course before the Secondo or main course. Well the world kept on turning and after a while the Primo course, which besides pasta might be Risotto or soup, started to become acceptable as a Contorno- or side dish- to the main course. But, never on the same plate. Well, in this day and age some people, me included, are prone to serve the pasta or risotto right on the same plate with the meat or fish main course like it appears in this post next to the Shrimp with Sun Dried Tomato sauce

Put a pot of water on at high for the spaghetti. When it comes to the size of the pot for the spaghetti you are better erring on the too big than too little. Salt the water just a little more than your your gut says to. When the water starts to boil cut the heat back to medium high and add the spaghetti. Kinda gently fold it in as the ends that are in the water get soft until you have it all under water. I use a pair of tongs and grab it and swirl it. Swirl it regularly as it cooks. Chop or slice-it’s up to you-6 good sized cloves of garlic. Put a pan on at medium low heat with about 6 tbsp. extra virgin olive oil. Add the garlic and as soon as the garlic starts to bubble add the parsley. A pinch of red pepper flakes if you want. Cut the heat back a little. You don’t want the garlic to turn brown, only soft and translucent.
  I bought this pan set 5 years ago and am still using it every day. It’s the best I have ever worked with. It’s very easy to use and clean.
Spaghetti aglio e olio2 poppopcooks.com

 

When the Spaghetti is just a little more firm then al dente add it to the pan. Don’t strain the spaghetti just use the tongs to transfer it without worrying about getting some of the pasta water in the pan. In fact add a tbsp. or 2 of the pasta water to the pan. It’ll thicken the oil a little. Add the parmesan cheese.

Spaghetti aglio e olio4 poppopcooks.com

 

Toss it all together and let the spaghetti finish cooking. It should take about minute or 2 to get as done as YOU want it. Toss it a few more times along the way.

Spaghetti aglio e olio3 poppopcook.com

 

Bon Appetit! Some Sautéed Spinach, a good Italian red wine and some of Poppop’s easy homemade bread all go great with this oh so easy and oh so good Spaghetti aglio e olio. Spaghetti aglio e olio poppopcooks.com

 

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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a pot of water on at high for the spaghetti. When it comes to the size of the pot for the spaghetti you are better erring on the too big than too little. Salt the water just a little more than your your gut says to. When the water starts to boil cut the heat back to medium high and add the spaghetti. Kinda gently fold it in as the ends that are in the water get soft until you have it all under water. I use a pair of tongs and grab it and swirl it. Swirl it regularly as it cooks. Chop or slice-it's up to you-6 good sized cloves of garlic. Put a pan on at medium low heat with about 6 tbsp. extra virgin olive oil. Add the garlic and as soon as the garlic starts to bubble add the parsley. A pinch of red pepper flakes if you want. Cut the heat back a little. You don't want the garlic to turn brown, only soft and translucent.
  2. When the Spaghetti is just a little more firm then al dente add it to the pan. Don't strain the spaghetti just use the tongs to transfer it without worrying about getting some of the pasta water in the pan. In fact add a tbsp. or 2 of the pasta water to the pan. It'll thicken the oil a little. Add the parmesan cheese. Toss it all together and let the spaghetti finish cooking. It should take about minute or 2 to get as done as YOU want it. Toss it a few more times along the way.
  3. Bon Appetit! Some Sautéed Spinach, a good Italian red wine and some of Poppop's easy homemade bread all go great with this oh so easy and oh so good Spaghetti aglio e olio. Now, wasn't that easy?
    Spaghetti aglio e olio poppopcooks.com
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Shrimp Risotto with Red Wine

Shrimp Risotto poppopcooks.com

 I have always made Shrimp Risotto with white wine. Period. End of report. But, in my diggings into authentic and old timey Italian cooking I found out that years ago it was just as common to use red wine as it was to use white wine in Shrimp Risotto. So, I’ve made Shrimp Risotto with white wine and only white wine for years and we really like it. But, I just had to give it a go with red wine and it turned out great! You will always want to make more than you need so you can put a good supply in portion sized zip locks in the freezer to take to work or to have as a “nuke it no brainer” dish for a busy weeknight.

Shrimp Risotto1

Shrimp Risotto poppopcooks.com

First put your shrimp in a bowl and cover them with water to let them thaw out. Only if they are frozen, of course.  Then chop up half of a medium size onion, 4 cloves of garlic and a small handful each of fresh parsley and basil leaves. 

Shrimp Risotto2 poppopcooks.com

 

Put about a Tbsp. of extra virgin olive oil and a Tbsp.of butter in a sauce pan big enough to hold at least 3 quarts. Set it at a little over medium heat. When the butter stops bubbling add the onion and cook it until it starts to get translucent. Then add the garlic and only cook it until it starts to give off that aroma. 1 minute max! Don’t let it get brown. Add rice and stir to get it all covered with the oil and butter. Add about a half tbsp. of salt and 1/4 tbsp of black pepper. You might want to add a pinch of red pepper flakes or you might not. It’s up to YOU. We like it a little spicy. 

Shrimp Risotto poppopcooks.com

 

 

 

Add the red wine and stir it up. Cook it, stirring often, until the wine has reduced to just barely covering the rice. Add the chicken broth a cup at a time waiting until the stock has reduced to the top of the rice between additions of the broth, stirring regularly. While this is going on peel and devein the shrimp. If the rice is still too firm to the bite and you have run out of broth just switch to water and keep up the routine in 1/4 cup doses until the rice is done the way you want it.

Shrimp Risotto poppopcooks.com

Add the shrimp and stir them into the mix a few times as they get cooked. Just until they are opaque then stir the basil and parsley in. If you don’t have fresh just use dried and make it about a level tbsp. of each. Taste for more salt and pepper if needed.

Shrimp Risotto poppopcooks.com

Serve it up! It turned out great and we’ve been converted to doing our Shrimp risotto with red wine,,, about half the time.

Nutrition Facts
Serving Size 361 g
Amount Per Serving
Calories 436Calories from Fat 104
% Daily Value*
Total Fat 11.6g18%
Saturated Fat 3.8g19%
Cholesterol 57mg19%
Sodium 599mg25%
Potassium 494mg14%
Total Carbohydrates 54.9g18%
Dietary Fiber 2.9g12%
Sugars 1.9g
Protein 13.8g
Vitamin A 11% • Vitamin C 11%
Calcium 8% • Iron 13%
Nutrition Grade C+
* Based on a 2000 calorie diet

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. First put your shrimp in a bowl and cover them with water to let them thaw out. Then chop up half of a medium size onion, 4 cloves of garlic and a small handful each of fresh parsley and basil leaves.
  2. Put about a Tbsp. of extra virgin olive oil and a Tbsp.of butter in a sauce pan big enough to hold at least 3 quarts. Set it at a little over medium heat. When the butter stops bubbling add the onion and cook until they start to get translucent. Then add the garlic and only cook it until it starts to give off that aroma. 1 minute max! Don't let it get brown. Add the rice and stir to get it all covered with the oil and butter. Add about a half tbsp. of salt and 1/4 tbsp of black pepper. You might want to add a pinch of red pepper flakes or you might not. It's up to YOU. We like it a little spicy.
  3. Add the red wine and stir it up. Cook it, stirring often, until the wine has reduced to just barely covering the rice. Add the chicken broth a cup at a time waiting until the stock has reduced to the top of the rice between additions of the broth, stirring regularly. While this is going on peel and devein the shrimp. If the rice is still too firm to the bite and you have run out of broth just switch to water and keep up the routine in 1/4 cup doses until the rice is done the way you want it. Add the shrimp and stir them into the mix a few times as they get cooked. Just until they are opaque then stir the basil and parsley in. If you don't have fresh just use dried and make it about a level tbsp. of each. Taste for more salt and pepper if needed.
  4. Serve it up! It turned out great and we've been converted to doing our Shrimp risotto with red wine,,, about half the time.
    Shrimp Risotto poppopcooks.com
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Chicken fillets with Lemon and Parsley

d Chicken fillets with Lemon and Parsley poppopcooks.com

You can find the original of this Chicken fillets with Lemon and Parsley in Essentials of Italian Cooking by Marcella Hazan. Some of the recipes in the book seem just too simple and easy to be true and this sure is one of them. But, again, it turned out to be very very good. Fast and easy to make and the quickly finished product was great. It’s fastest if you do it with thin fillets of breast, but you could do it with tenders or boneless skinless thighs pounded thin in plastic wrap or a plastic bag from the grocery store. Or, ask the butcher guy to fillet some breasts for you. Some stores have “thinly sliced boneless skinless chicken breasts” that would be ready to go with.

Quick and Easy Sautéed Chicken fillets with Lemon and Parsley poppopcooks.com

Put a skillet on at medium high and add a dash or 2 of olive oil and 2 tbsp. of butter. When the butter stops foaming put the chicken in the pan and cook just a half a minute on each side. If your fillets are thicker than the ones shown in the pic give them a little more time but no more than a minute a side. Remove the fillets to a plate that will catch the drippings and very lightly sprinkle with salt and pepper.

Quick and Easy Sautéed Chicken fillets with Lemon and Parsley poppopcooks.com

Add the lemon juice to the skillet and let it simmer for about 20 seconds as you scrape the cooking residue from the bottom of the pan with a wooden spoon so it will join the lemon and butter. Add the chopped parsley and the remaining tbsp. of butter. Stir it briskly for 4 or 5 seconds.

Quick and Easy Sautéed Chicken fillets with Lemon and Parsley poppopcooks.com

Then turn the heat down low and put the chicken and the drippings in the pan. Turn them over a few times for a minute or so as they get a bath in the sauce and heat back up .

d Chicken fillets with Lemon and Parsley poppopcooks.com

Serve it up on a warm plate, maybe with a thin slice of lemon as a garnish and some chilled Pinot Grigio and some of your homemade bread to dip in that real good sauce.

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. You can find the original of this recipe in Essentials of Italian Cooking by Marcella Hazan. Some of the recipes in the book seem just too simple and easy to be true and this sure is one of them. But, again, it turned out to be very very good. Fast and easy to make and the quickly finished product was great. It's fastest if you do it with thin fillets of breast, but you could do it with tenders or boneless skinless thighs pounded thin in plastic wrap or a plastic bag from the grocery store. Or, ask the butcher guy to fillet some breasts for you. Some stores have "thinly sliced boneless skinless chicken breasts" that would be ready to go with.
  2. Put a skillet on at medium high and add a dash or 2 of olive oil and 2 tbsp. of butter. When the butter stops foaming put the chicken in the pan and cook just a half a minute on each side. If your fillets are thicker than the ones shown in the pic give them a little more time but no more than a minute a side. Remove the fillets to a plate that will catch the drippings and very lightly sprinkle with salt and pepper.
  3. Add the lemon juice to the skillet and let it simmer for about 20 seconds as you scrape the cooking residue from the bottom of the pan with a wooden spoon so it will join the lemon and butter. Add the chopped parsley and the remaining tbsp. of butter. Stir it briskly for 4 or 5 seconds. Then turn the heat down low and put the chicken and the drippings in the pan. Turn them over a few times for a minute or so as they get a bath in the sauce and heat back up .
  4. Serve it up on a warm plate, maybe with a thin slice of lemon as a garnish and some chilled Pinot Grigio and some of your homemade bread to dip in that real good sauce.
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Lemon Parmesan White Wine Chicken

Lemon Parmesan White Wine Chicken poppopcooks.com

Lemon Parmesan White Wine Chicken. We had some company over and, as always, I had made way too much. So we had a bunch of cooked chicken breasts leftover. If you still want to make this, and I hope you do, but don’t have any leftover chicken you could just stop by the store and get a rotisserie chicken.

Lemon Parmesan White Wine Chicken poppopcooks.com

First ya gotta cut up the chicken into about 3/4 inch cubes. If you want to go with uncooked chicken just cut up a couple of large skinless boneless breasts and cook them in a medium high temp skillet with a little olive oil tossing often until done. about 5 minutes.

Lemon Parmesan White Wine Chicken poppopcooks.com

Chop up the the parsley, basil and the garlic. Slice up 2 lemons.

Lemon Parmesan White Wine Chicken poppopcooks.com

Put a pan on at medium high and add 1 tbsp. olive oil and 1 tbsp. butter. Put in the garlic and cook just until the garlic starts to sizzle. Salt and pepper it with a pinch of each. Add 1 rounded tbsp. flour and whisk it all together.

Lemon Parmesan White Wine Chicken poppopcooks.com

Add the lemon slices, chicken stock, that berg in the pic is  a chunk of my chicken stock I keep in the freezer, white wine and parsley.  Simmer it until the liquid reduces a little and the lemon slices start to look a little wimpy.

Lemon Parmesan White Wine Chicken poppopcooks.com

Add the chicken, the basil and the parmesan. Mix it all up and cook for about 2-3 minutes or until the cheese has melted.

Lemon Parmesan White Wine Chicken poppopcooks.com

Enjoy! With the rest of that white wine!

 

 

 

 

 

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Course Main Dish
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
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Course Main Dish
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. First ya gotta cut up the chicken into about 3/4 inch cubes. If you want to go with uncooked chicken just cut up a couple of large skinless boneless breasts and cook them in a medium high temp skillet with a little olive oil tossing often until done. about 5 minutes.
  2. Chop up the the parsley, basil and the garlic. Slice up 2 lemons .Put a pan on at medium high and add 1 tbsp. olive oil and 1 tbsp. butter. Put in the garlic and cook just until the garlic starts to sizzle. Salt and pepper it with a pinch of each. Add 1 rounded tbsp. flour and whisk it all together.
  3. Add the lemon slices, chicken stock, white wine and parsley. simmer it until the liquid reduces a little and the lemon slices start to look a little wimpy.Add the chicken, the basil and the parmesan. Mix it all up and cook for about 2-3 minutes or until the cheese has melted.
  4. Enjoy! With the rest of that white wine!
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