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Specialty Shrimp Scampi

Published by: Sarah

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This past August, I catered a rehearsal dinner for 36. We did an old fashioned New England Clam Bake. The whole group raved about the clams. The secret to them is the broth. I had a lot of leftover broth from that event, so I came up with this recipe. Keep in mind this is […]

BEGIN 1 DAY AHEAD

Broth for Clams
1# Butter, divided
6 cloves Garlic, minced
2 XL Shallot, minced
4 Lemons, 2 zested & all juiced
1½ (48 oz.) cans Clam Juice
1½ c. Crane Lake Pinot Grigio
1 bunch Flat Leaf Parsley, chopped

Melt 1 stick butter in a large pot.
Add Shallots & cook until softened.
Add the garlic.
Cook & stir 1-2 minutes.
Add the clam juice, lemon zest & juice and wine.
Bring to a boil & add remaining butter.
Simmer 20 minutes.
Finish with parsley.
Allow to cool.
Refrigerate overnight.

For the Scampi
1# Raw Shrimp, peeled & de-veined
Broth for Clams (above)
½# Linguine
½ c. Mascarpone Cheese

Separate the hard butter from the broth.
Bring the broth to a boil.
Cook the linguini to just al dente.
Melt the broth butter in a skillet.
Sauté the shrimp to just pink on both sides.
Add the cooked linguini & toss.
Add the mascarpone & stir to melt.
Serve with a Caesar salad & fresh bread.

Categories: Recipes

Chicken with Mushrooms

Published by: Sarah

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1 cup low-sodium chicken broth 1 ounce dried porcini mushrooms Kosher salt 1 pound farfalle pasta 3 tablespoons extra-virgin olive oil 1 large or 2 small shallots, sliced 1 teaspoon freshly ground black pepper One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces 1 cup mascarpone cheese, at room temperature […]

1 cup low-sodium chicken broth

1 ounce dried porcini mushrooms

Kosher salt

1 pound farfalle pasta

3 tablespoons extra-virgin olive oil

1 large or 2 small shallots, sliced

1 teaspoon freshly ground black pepper

One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces

1 cup mascarpone cheese, at room temperature (8 ounces)

2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat

Boil the broth and mushrooms over medium-high heat in a small saucepan.
Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes.
Remove the mushrooms and coarsely chop.
Reserve the liquid.
Bring a large pot of salted water to a boil over high heat.
Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Drain and reserve about 1 cup pasta water.
Heat the oil over medium-high heat in a large nonstick saute pan.
Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper.
Cook until the shallots are soft, about 3 minutes.
Add the chard in batches and cook until wilted, about 7 minutes.
Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
Remove the pan from the heat and add the mascarpone cheese.
Stir until the mixture is smooth and creamy.
Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta.
Add reserved pasta water if necessary.
Toss until all the ingredients are coated and serve.

Categories: Recipes

Corey’s Pasta Salad with Tuna

Published by: Sarah

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1/2 lb. Penne or Rotini Pasta 1/2 c. Kens Italian Dressing **, divided 2 cans Solid White Tuna in Water, drained 3/4 c. Mayonnaise 1/2 c. Radish, chopped 1/4 c. Chives, chopped 1 Carrot, shredded 1 rib Celery, chopped Fresh Herbs of Choice: – Oregano, Rosemary, Marjoram, Parsley etc. Cook pasta as directed. Place in a bowl […]

1/2 lb. Penne or Rotini Pasta
1/2 c. Kens Italian Dressing **, divided
2 cans Solid White Tuna in Water, drained
3/4 c. Mayonnaise
1/2 c. Radish, chopped
1/4 c. Chives, chopped
1 Carrot, shredded
1 rib Celery, chopped
Fresh Herbs of Choice:
– Oregano, Rosemary, Marjoram, Parsley etc.

Cook pasta as directed.
Place in a bowl & toss with 1/4 c. dressing.
Let cool 5-10 minutes.
Meanwhile combine tuna & mayo (it will be “wet”)
Add tuna to pasta & mix well.
Add veggies & herbs and stir to combine.
Chill.
When ready to serve , stir well.
Add more dressing if needed.

** Kens Italian Dressing is what Corey uses. Feel free to use your favorite or make your own. Any veggies of choice go well also.

Categories: Recipes

Hearty Mushroom Sauce

Published by: Sarah

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This hearty sauce will please even the most steadfast carnivor. 4 oz. Dried Porcini Mushrooms 3 lg. Portabella Mushroom Caps EVOO ½ lb. Shitaki Mushrooms, stems removed & sliced 2 cloves Garlic, sliced 2 T fresh Rosemary, minced ½ – ¾ c. Red Wine 1 (28 oz.) can Crushed Tomatoes Salt & Pepper Cooked Pasta […]

This hearty sauce will please even the most steadfast carnivor.

4 oz. Dried Porcini Mushrooms
3 lg. Portabella Mushroom Caps
EVOO
½ lb. Shitaki Mushrooms, stems removed & sliced
2 cloves Garlic, sliced
2 T fresh Rosemary, minced
½ – ¾ c. Red Wine
1 (28 oz.) can Crushed Tomatoes
Salt & Pepper
Cooked Pasta of Choice
Romano Cheese

Place dried porcinis in 2 c. hot water & warm on stove. DO NOT BOIL!
Heat a grill pan over medium hi heat.
Brush with EVOO.
Grill portabella caps top side down first.
When portabella are turned season with salt & pepper.
Heat EVOO in a large skillet with the garlic.
Add the Shitaki’s & cook about 8 minutes.
Season with salt & pepper.
When portabella are cooked, remove & slice.
Add to skillet.
Add rosemary & season with salt & pepper.
Add the red wine & cook a few minutes.
Slice reconstituted porcinis & add to skillet.
Add ¾ c. reconstituted water & crushed tomatoes.
Serve this sauce over cooked pasta of choice & top with Romano cheese.

You can make this ahead & refrigerate or freeze until ready to use.

Categories: Recipes

Jalapeno Popper Mac-n-Cheese

Published by: Sarah

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I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe. 1 box Elbow Macaroni, cooked per pkg. directions 4 T Butter 1 Onion, chopped 3 Fresno Chili Peppers, seeded & chopped 2 Jalapeno Peppers, seeded & chopped 4 cloves Garlic, grated 3 T Flour 2 c. […]

I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe.

1 box Elbow Macaroni, cooked per pkg. directions
4 T Butter
1 Onion, chopped
3 Fresno Chili Peppers, seeded & chopped
2 Jalapeno Peppers, seeded & chopped
4 cloves Garlic, grated
3 T Flour
2 c. Half & Half
8 oz. Cream Cheese
2 c. Cheddar Cheese, grated
Center Cut Hickory Smoked Bacon

Saute onion, chili’s & garlic in butter until softened.
Stir in the flour & cook 3 minutes.
Add half & half and stir to thicken.
Add the cheeses & stir to melt.
Pour the sauce over the cooked macaroni & stir.
Place in a baking dish & top with slices of bacon.
Broil 4″ from heat source until bacon is crisp.

Variation: For this version use orzo pasta: Preheat oven to 400°. Seed & de-rib halved red, yellow or orange bell peppers. Steam the peppers for 5 minutes. Stuff steamed peppers with prepared mac-n-cheese, top with bacon & Bake 10 minutes. Turn the oven to broil & cook until bacon is crisp.

Categories: Recipes

Creamy Pasta with Mushroom Sauce

Published by: Sarah

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EVOO 3 c. Mushrooms, sliced (a mix of shitaki, button & portobella) 1 Shallot, chopped Salt & Pepper ½ c. White Wine ½ c. Chicken Stock 1 c. Mascarpone Cheese ½ c. Parmigiano Reggiano Cheese, freshly grated 1# Rigatoni Pasta Fresh Chives, chopped for garnish Cook pasta to al dente while making mushroom sauce. Heat […]

EVOO
3 c. Mushrooms, sliced (a mix of shitaki, button & portobella)
1 Shallot, chopped
Salt & Pepper
½ c. White Wine
½ c. Chicken Stock
1 c. Mascarpone Cheese
½ c. Parmigiano Reggiano Cheese, freshly grated
1# Rigatoni Pasta
Fresh Chives, chopped for garnish

Cook pasta to al dente while making mushroom sauce.
Heat oil in a pan & add mushrooms & shallots.
Season with salt & pepper.
Add the wine & cook 5 minutes.
Add the stock & cook another few minutes.
Add mascarpone & stir until creamy.
Add pasta straight from the cooking pot.
Add Parmigiano.
Mix well.
Garnish with chopped chives.

Categories: Recipes

Sweet Sausage Bolognese

Published by: Sarah

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This is an all day sauce – but most definitely worth the outcome! EVOO 2 Carrot, diced 2 rib Celery, diced 2 Leeks, diced (may sub onion) 3 gloves Garlic, smashed 2# Ground Sweet Sausage 2 T Tomato Paste 1½ c. Red Wine 3 Bay Leaf 5 sprigs fresh Thyme, tied 2 sprigs Rosemary, minced […]

This is an all day sauce – but most definitely worth the outcome!

EVOO
2 Carrot, diced
2 rib Celery, diced
2 Leeks, diced (may sub onion)
3 gloves Garlic, smashed
2# Ground Sweet Sausage
2 T Tomato Paste
1½ c. Red Wine
3 Bay Leaf
5 sprigs fresh Thyme, tied
2 sprigs Rosemary, minced
3 c. Chicken Stock
2 c. Water
1 (15 oz. can) Beef Broth
1 (28 oz. can) Crushed Tomatoes, preferrably San Marzano
2 T Sugar
Dried Italian Seasoning, to taste
Salt & Pepper to taste
Cooked Pasta of Choice
Asiago Cheese, freshly grated

Sauté the veggies in EVOO until tender.
Season with salt & pepper.
Add the meat & cook until browned.
Season with salt.
Stir in the tomato paste & cook 1 minute.
Add the wine, bay, thyme & rosemary.
Stir to combine.
Allow wine to reduce by half.
Combine chicken stock & water.
**Add enough stock/water mixture to just cover meat.
Simmer over medium low heat until 90% of the liquid has cooked down.
**Repeat until stock/water & beef broth are used up.
– THIS IS A VERY LONG PROCESS BUT BUILDS FLAVOR – BE PATIENT!
Remove the bay leaves & thyme bundle.
Add the tomatoes, stir & let simmer on low for 30 minutes stirring occasionally .
Finish with sugar & as much dried seasoning as you like.
Serve over cooked pasta of choice with a fresh grating of Asiago cheese.

Categories: Recipes

Pasta with Spinach & Tomatoes

Published by: Sarah

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2 T Olive Oil 2 T Butter 2 (7 oz.) bags Baby Spinach 5 cloves Garlic, minced Good Pinch Nutmeg Salt & Pepper 1 pt. Grape Tomatoes, halved ½ lb. Rigatoni, cooked al dente (7 minutes) ¾ c. fresh grated Asiago Cheese ¼ c. fresh grated Parmigiano Reggiano Cheese Heat oil and butter in a […]

2 T Olive Oil
2 T Butter
2 (7 oz.) bags Baby Spinach
5 cloves Garlic, minced
Good Pinch Nutmeg
Salt & Pepper
1 pt. Grape Tomatoes, halved
½ lb. Rigatoni, cooked al dente (7 minutes)
¾ c. fresh grated Asiago Cheese
¼ c. fresh grated Parmigiano Reggiano Cheese

Heat oil and butter in a large sauté pan.
Sauté spinach & garlic about 2 minutes.
Season with nutmeg, salt & pepper.
Add tomatoes & cook until warmed through but not “soggy.”
Add cooked pasta & cheeses.
Stir to combine.
Pour into a serving dish.
Serve with a salad & crusty bread.

HINT: Grate the cheese ahead for easier assembly.

Categories: Recipes

Lucious Lasagna

Published by: Sarah

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As we all know, lasagna is all a matter of taste. This vegetarian version is delicious & know one I’ve served it to ever feels deprived of the meat! Plus you don’t have to cook the noodles even though they are not the oven ready kind – you may use the oven ready if you choose to do […]

1 box Lasagna Noodles (to make this gluten free use eggplant in place of the noodles – see note below)
Water
15 oz. Low Fat Ricotta Cheese
4 c. shredded Pizza Cheese Blend
1 c. grated Pecorino Romano Cheese
1 c. grated Parmesan Cheese
16 oz. Reduced Fat Cream Cheese, softened
2 Eggs, beaten
3 T dried Oregano
2 (2 lb.) jars Marinara Sauce **
4 lg. Portobello Mushroom Caps, stems removed & sliced thin
1 (24 oz.) jar Fire Roasted Red Peppers, drained
2 (6 oz.) bag Fresh Baby Spinach
2 c. grated Asiago Cheese

Layer lasagna noodles in a criss-cross fashion in a large pan .
Just cover with water.
Let rest while making the filling.
Combine ricotta, pizza, romano, parmesan & cream cheeses with the beaten egg.
Mix well.
Crush the oregano between your hands into cheese mixture.
Mix well.
Preheat oven to 375 degrees.
Spray a 10×13 baking dish with non stick cooking spray.
Spread enough sauce in the bottom of the dish to cover.
Cover with one layer of noodles.
Take 1/3 of the cheese mixture & spread over noodles.
Layer the sliced mushrooms on top of the cheese.
Dot the mushrooms with sauce.
Layer on noodles & cheese again.
Layer in the peppers & dot with sauce.
Repeat the noodles & cheese.
Spread on the spinach & dot with sauce.
Cover the spinach with a final topping of noodles & cover generously with sauce.
Bake for 1 hr. & 15 minutes.
Remove & top with asiago cheese.
Bake an additional 15 minutes.
Remove & let rest for 20 minutes.
Sprinkle with additional oregano if desired.

**NOTE: This cook prefers to use Prego Traditional, when I don’t make my own 🙂 – For the eggplant: Peel & cut the ends. Slice lengthwise & place on a baking sheet. Drizzle with olive oil & season with salt & pepper. Bake @ 400 degrees for 10 minutes. Cool until able to handle. Build your lasagna using the eggplant in place of the noodles.

Categories: Recipes

Spinach Ravioli with Creamy Marinara

Published by: Sarah

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1 (26 oz.) Pkg. Spinach Ravioli 2 T Extra Virgin Olive Oil 1½ oz. (one nip) Vodka ½ tsp fresh chopped garlic 1 (26 oz.) jar Marinara Sauce 1½ c. Cream 1 (14 oz.) can Artichoke Hearts, quartered 3 Firm Vine Ripe Tomatoes, diced fine ¼ c. Fresh Thyme Leaves ½ c. Freshly Grated Parmesan […]

1 (26 oz.) Pkg. Spinach Ravioli
2 T Extra Virgin Olive Oil
1½ oz. (one nip) Vodka
½ tsp fresh chopped garlic
1 (26 oz.) jar Marinara Sauce
1½ c. Cream
1 (14 oz.) can Artichoke Hearts, quartered
3 Firm Vine Ripe Tomatoes, diced fine
¼ c. Fresh Thyme Leaves
½ c. Freshly Grated Parmesan Cheese
Chopped Parsley for Garnish

Cook ravioli’s in rapidly boiling water to al dente (about 9 minutes).
Meanwhile heat oil & vodka & add garlic.
Simmer 2 minutes.
Whisk in sauce and cream.
Simmer until thickened, about 10 – 15 minutes.
Add thyme, artichoke hearts & fresh tomatoes
Strain ravioli’s and add to sauce.
Toss to mix & transfer to a serve platter.
Sprinkle with cheese & garnish with parsley.
Serve immediately.

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Specialty Shrimp Scampi

Chicken with Mushrooms

Corey’s Pasta Salad with Tuna

Hearty Mushroom Sauce

Jalapeno Popper Mac-n-Cheese

Creamy Pasta with Mushroom Sauce

Sweet Sausage Bolognese

Pasta with Spinach & Tomatoes

Lucious Lasagna

Spinach Ravioli with Creamy Marinara

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