paramesan chicken in spaghetti

I was reading my daily email from a subscription of Simply Recipes when this article caught my attention. I have all the ingredients in my pantry plus the instruction is very easy...so i gave it a go...this then is our dinner for tonight. I've made a few revisions with the original recipe.
SIMPLE, EASY AND YUMMY!

the way i want my pasta to be..try it!

SAUCE:

1 large yellow onion, minced

3 cloves garlic, minced

2 tbsp olive oil

1 can (28 oz) crushed tomatoes

1 tsp. oregano

pinch of red pepper flakes

1/4 cup fresh basil, chopped

2 tbsp brown sugar

CHICKEN BREADING:

4 chicken fillet

salt and pepper

1 egg

1 cup breadcrumbs

1 cup paramesan cheese

1/2 cup olive oil

8 oz mozarella cheese

1. For the sauce: Saute the onions and garlic. Add the crushed tomatoes and dried oregano. Simmer. Add the sugar, red pepper flakes and fresh basil. Cook uncovered 10-12 minutes.

2. Season chicken fillet with salt and pepper. Dip in egg and into the breadcrumbs. Pan fry 3 minutes each side or until golden brown.

3. Arrange in a baking dish with the sauce at the bottom. Topped each chicken fillet with mozarella and paramesan cheese. Bake in the oven for 5 minutes or until the cheese has melted.

4. Serve with spaghetti.

spicy tuna linguine in mushroom sauce

it's been quite awhile since my last post...i've been so busy with moving into a new home, new place and totally new life for me. it's been a hell of a week but i have finally settled down and got the chance to do what i love...cooking! my friend and i have been out the whole day and when we got home she requested that i make pasta so this is what i did...spicy tuna linguine in creamy oozing goodness mushroom sauce...

Saute minced onions and garlic in butter and olive oil. Add the spicy tuna. Season with salt and pepper. Add the cream of mushroom. Blend well. Add in the minced basil and shredded paramesan cheese. Adjust seasoning. Toss in the pasta. Serve hot.

yummy spaghetti with bacon and creamy sauce!

ahh..the smell of pasta..the oozing richness of it's sauce...i don't know why but making pastas gets me so excited no matter how simple it is...this pasta is just plain simple spaghetti but i added a different variation to it.

boil the spaghetti in enough water... al dente! heat pan with olive oil and butter. saute onions and garlic, add the ground beef. stir fry for 10 minutes and add the minced bacon, season with salt and pepper. add the all purpose cream. blend well before adding the spaghetti sauce. simmer for another 10 minutes. add a dash of dried thyme and basil. adjust seasoning. serve over hot spaghetti...

this has a really rich and creamy flavor. the combination of beef and bacon is just too fantabulous...and the sauce sooo creamy you don't need to add cheese anymore!!! yummy-licious! i strongly recommend this variation...hope you love it too!

cheese-less baked penne!

first of all it's not that i don't like cheese~i love them but i just don't have one available when making this *tsk* but i really wanted to have this for lunch so i just forgo with the cheese and instead have the bechamel sauce...still sooooo yummy!!! ^^*



500 gms penne cooked al dente
1 pc. white onion, minced
5 cloves garlic, minced
butter
olive oil
400 gms ground pork
400 gms ground beef
1 tbsp worcestershire sauce
1 tbsp dried rosemary
750 gms italian spaghetti sauce
2 tbsp. corn syrup, or just plain brown sugar
salt & pepper to taste
chopped celery

bechamel sauce:
5 tbsp. butter
4 tbsp all purpose flour
4 cups milk, scalded
nutmeg, salt and black pepper
* whisk butter and flour over low heat. gradually add the milk until creamy. add nutmeg, salt and black pepper*

preheat oven 375 F
Saute garlic and onions in butter and olive oil. add in the ground beef first, then the ground pork. cover for 10 minutes or until the meat is cooked. add in worcestershire sauce and season with salt and pepper. Add in the italian spaghetti sauce and dried rosemary. blend in the corn syrup or brown sugar and chopped celery. Simmer for 15 minutes. In a baking pan, coat the base with meat mixture, add in, half of the cooked penne, add on top with the meat mixture...repeat layering until the baking pan is almost full enough with the bechamel sauce on top...bake for 30 minutes.

fettuccine in mixed stir fry...

ok, i wish i was some kind of rachel ray to make up a catchy name for my dishes...i was kinda bummed of using the stir-fry thing over and over....well anyway, i was supposed to make chao pa chin (maybe next time) but decided against it when i don't have the green and red bell peppers and shitake mushrooms that i needed. and so, who can i turn on to than my ever dependable pastas...so this time, i'm using fettucine (this is so great with carbonara!!!)...i used sliced pork tenderloin marinated in anchovy sauce and lemon juice for about 10 minutes, medium sized prawns and squidd, cut into bite size. i sauteed minced onion and garlic in a quart of butter and olive oil. i used a lot of olive oil to coat the pasta well since it does not have any base sauce. i then added the pork, prawns and squidd...season with salt and pepper. stir fry everything and add the cooked fettuccine. add the half cup of minced parsley, 2 tbsp of cayenne pepper (to add a spicy kick!), 1 tbsp of sugar and dried rosemary leaves. Mix everything well. Add paramesan cheeze. i think what's so great about this dish is the parsley when infused with the olive oil plus dried rosemary wow it smells so heavenly and tastes great too. Also there is this citrusy taste when you dig in the pork, so tender..just goes well with the pasta...perfect!

my Lasagna~

i have always loved lasagna...it's one of my signature dish when i was young~~it's rich and creamy, my family and friends simply love it...i have seen and read a lot of lasagna recipes~all of which are ozzing with yumminess!!! here's my own version of this superbly great indulgence...enjoy!

Ingredients:

Lasagna
400 gms ground pork
400 gms ground beef
5 slices ham or you can just have hotdogs instead
1 medium sized yellow onion, minced
1 clove garlic, minced
2 tbsp. butter
3 tbsp olive oil
500 gms italian spaghetti sauce
1 tsp dried rosemary leaves
salt, sugar and pepper to taste
2 cups paramesan cheese
2 cups of mozarella cheese
parsley, chopped
Bechamel Sauce (recipe follows)




Cook lasagna as per package instruction.

Preheat oven 375 degrees. In a skillet, heat butter and olive oil. Saute onions and garlic. Add the ground beef and cook for 5 minutes. Add the ground pork and mix to blend in with the ground beef. Once the meat is brown enough, blend in the cubed ham. Stir and add the dried rosemary. Season with salt, sugar and pepper. Adjust seasoning according to your taste. Add in the italian tomato sauce. Stir and cook over low fire for 10 minutes.


Bechamel Sauce

4 cups of milk (scalded, warm over low heat but not to a boil)
4 tbsp. flour
4 tbsp. unsalted butter
dash of nutmeg
salt and pepper to taste

Over low fire whisk the butter and flour. Slowly blend in the scalded milk until sauce becomes creamy. Season with salt and pepper. Add a dash of nutmeg.

Layer a 9x13 inch baking pan ( or just whatever is available) with the meat mixture just enough to cover the bottom of the pan. Lay the lasagna noodles in the pan. Spread the tomato-meat mixture on the noodles, then spoon some of the bechamel sauce over the entire layer, sprinkle with mozarrela and paramesan cheese. Repeat the layering and finish with a layer of the lasagna noodle, bechamel sauce, paramesan and mozarella cheese..garnish with parsley~
Bake uncovered at 375 degrees for 30 minutes.