Barcelona Mussels Recipe – A Keeper – 25 Minutes

Barcelona Mussels Recipe-5-poppopcooks.com

Barcelona Mussels Recipe – It was 1959 and I was in the Coast Guard on a ship headed from Brooklyn to Naples. After 7 days at sea we had gone through the Straits of Gibraltar and docked in Barcelona, Spain.

Some of us were given liberty and didn’t have to report back until muster the following morning. I had made friends with a few of the crew that were my age and rank so we teamed up and hit the streets.

The first thing that we did was to find an exchange and got Spanish money to fund our adventures. I held out a ten dollar bill to the guy at the counter and he looked at me like I was nuts. I indicated “yeah” and was given more Spanish cash than I had pockets for. I wound up stashing some in my socks and even in my underwear. I still had some leftover even after all of our shenanigans.

One of the guys was portuguese from Newark and another was puerto rican from Manhattan. They were our interpreters,, kinda.

We did everything that young sailors would be expected to do, and more, after a week at sea. But, back to the Barcelona mussels recipe.

We went to this local restaurant that was just opening up for the evening. As soon as they saw us they got an “oh shit” look on their faces and started pushing some tables together for us.

We sat down and while we were trying to understand the menu the waiter – without asking – poured us all some red wine. Wow, it was good!

Then he came back with our “tapas” aka appetizer. It was this Barcelona Mussels Recipe and, again, wow, IT was good too! They served it in a big bowl with a couple of big spoons. We each were given our own small soup bowls to get our share.

And, a big plate of hot crusty bread for dipping.

I made it the other night and of course it reminded me of my visit to Barcelona and I started recounting it again for Gammy.

She rolled her eyes and said, “Jack, I’ve heard all about that already.”

Anyway, here goes.

About the mussels. We can’t get any good fresh ones here in the Austin area so we just go with these cleaned, cooked and frozen ones that are found in the local grocery store.

Barcelona Mussels Recipe-2-poppopcooks.com

Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom.

Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks.

When the onion has become translucent – about 5 minutes – add the chopped garlic and cook for just a minute or so. Don’t let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth).

Mix it all together, turn the heat up to medium high and bring it up to a simmer,

When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up – about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don’t open.

Barcelona Mussels Recipe-3-poppopcooks.com

In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop’s easy homemade bread for dipping and some Spanish Tempranillo red wine.

Barcelona Mussels Recipe-5-poppopcooks.com

Altogether we had a super, quick and easy  weeknight dinner with this Barcelona Mussels Recipe.

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Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth). Mix it all together, turn the heat up to medium high and bring it up to a simmer,
  2. When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.
  3. In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.
    Barcelona Mussels Recipe-5-poppopcooks.com
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Chicken Veggies Cheese – One Skillet- Quick and Easy

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Chicken Veggies Cheese all in one skillet and on the table in less than half an hour!

This one is sort of on the order of this one skillet chicken dinner that we did a little while ago.

I had mine on some pasta tonight but if you wanted to add some slices of potatoes right at the beginning you would have the whole meal in the one skillet and it would be gluten free.

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

Cut up the chicken tenders into four pieces each and the carrots into slices about 1/4″ wide.

Put the chicken, carrots and broccoli in the skillet and sprinkle with salt and pepper. A pinch of red pepper flakes would liven things up a little, but, that’s up to you.

chicken veggies cheese-poppopcooks.com-one pan

Stir or toss it all together a few times as it cooks. While it all is coming together coarsely chop up the garlic cloves.

When the chicken is starting to get brown push everything out to the sides of the skillet and put the garlic in the bare spot with the butter. Squeeze the lemon juice onto the garlic and let it get hot and cook a little.

chicken veggies cheese-3-poppopcooks.com-one pan

When the garlic has started to get translucent toss everything together again. Then add the feta cheese.

chicken veggies cheese-4-poppopcooks.com-one pan

Toss a few more times and when the cheese just starts to melt serve it up and enjoy your quick and easy chicken veggies cheese dinner.

chicken veggies cheese-9-poppopcooks-one pan

May I suggest a nice dry white wine like a sauvignon blanc or a chardonnay? Enjoy!!

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Chicken tender pieces sautéed with carrots and broccoli then finished off with some feta cheese.
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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. Put a skillet on at medium high and eyeball enough olive oil to cover the bottom. Cut up the chicken tenders into four pieces each and the carrots into slices about 1/4" wide. Put the chicken, carrots and broccoli in the skillet and sprinkle with salt and pepper. A pinch of red pepper flakes would liven things up, but, that's up to you.
  2. Stir or toss it all together a few times as it cooks. While it all is coming together coarsely chop up the garlic cloves. When the chicken is starting to get brown push everything out to the sides of the skillet and put the garlic in the bare spot with the butter. Squeeze the lemon juice onto the garlic and let it get hot and cook a little.
  3. When the garlic has started to get translucent toss everything together again. Then add the feta cheese. Toss a few more times and when the cheese just starts to melt serve it up and enjoy your quick and easy chicken veggie cheese dinner.
    chicken veggies cheese-9-poppopcooks-one pan
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Oven Baked Parmesan Crusted Zucchini

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Oven Baked Parmesan Crusted Zucchini is easy and it…

…..jazzes up a quick weeknight meal. Way better than frozen or canned veggies.

We have never had leftovers from our oven baked parmesan crusted zucchini. It always gets eaten ALL up. Make it once and you will see – and taste – why.

Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.

Oven baked parmesan crusted zucchini-poppopcooks.com

Slice up a large zucchini in about 1/4″ slices. Put about 3 tbsp. olive oil in a mixing bowl. Add the zucchini and toss the slices getting them coated with the oil. Sprinkle with half of the parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Sprinkle them with the rest of the cheese and spices and toss again.

oven baked parmesan crusted zucchini- poppopcooks.com

Spread the slices out in the pan and place in the oven. When the bottom is browned (about 5 minutes) switch the oven setting to broiler and give them another 4-5 minutes to brown the top.

oven baked parmesan crusted zucchini-poppopcooks.com

Oven Baked Parmesan Crusted Zucchini as tonights veggie.
Serve it up! It’s a great veggie dish that is gluten free and will go with anything. Tonight it’s going with shrimp fettuccine aglio e olio.

With a gluten free version of the shrimp agile e olio done with spaghetti squash for Gammy.  Of course!

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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.
  2. Slice up a large zucchini in about 1/4" slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Spice them up again and toss again.
  3. Spread the slices out in the pan and place in the oven. When the bottom is browned switch the oven setting to broiler and give them another 4-5 minutes to brown the top.
  4. Serve it up! It's a great veggie dish that is gluten free and will go with anything. Tonight it's going with shrimp aglio e olio. With a gluten free version of the shrimp agile e olio for Gammy. Of course!
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Spaghetti Aglio e Olio with Chicken

Spaghetti Aglio e Olio with Chicken-5-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

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.

Spaghetti Aglio e Olio with Chicken-2-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

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.

Spaghetti Aglio e Olio with Chicken-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

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.

Spaghetti Aglio e Olio with Chicken-3-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

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.

Spaghetti Aglio e Olio with Chicken-4-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

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

Spaghetti Aglio e Olio with Chicken-5-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes

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
Servings
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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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!!!
    Spaghetti Aglio e Olio with Chicken-5-poppopcooks.com-spaghetti ago olio-aglio olio-aglio e olio-aglio olio recipe-simple pasta recipes
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