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Recipes
Chicken - Stuffed Chicken Breasts
By Pascento96
Put spinach and mozzarella in center of chicken and roll
- 4 chicken breasts – pounded thin
- 1 bunch of fresh spinach wilted and squeeze the water out (we use frozen)
- 8 oz of mozzarella cheese
- Broth –
- 2 T flour
- 2 T butter
- Mix together
- Add 1-cup chicken broth
- 1 cup white wine
- 8 oz sliced mushrooms
- Pepper
- Fresh or dried thyme
Salad - Pesto 3 Bean
By Pascento96
Place basil and mint leaves in a food processor with the nuts
- 1 clove garlic, peeled
- Salt
- 1/4 to 1/3 cup extra-virgin olive oil
- 1 cup basil leaves, about 20 leaves
- 1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
- A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 (15-ounce) can cannellini beans, rinsed
- 1 (15-ounce) can garbanzo beans, rinsed
Pasta - Orecchiette with Broccoli Rabe with Pecorino Romano
By Pascento96
Mario Batali - The Today Show
- Kosher salt
- 1/2 pound broccoli rabe, stems trimmed
- 3 garlic cloves
- 1/4 cup pine nuts, toasted
- 6 tablespoons extra virgin olive oil
- 1/4 cup freshly grated Pecorino
- 1 pound orecchiette
Chicken - Lemon-Garlic-Herb
By Pascento96
Heat grill or grill pan to medium-high
- 4 cloves garlic, peeled
- Salt
- 2 lemons, zested
- 1 teaspoon fennel seed
- 5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
- 3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
- A handful flat-leaf parsley, finely chopped
- 1/4 to 1/3 cup extra-virgin olive oil, divided
- Black pepper
- 4 boneless skinless chicken breasts
- 4 boneless, skinless chicken thighs
Pasta - St. Patrick's Linguine
By Pascento96
Guy Fieri - Guy's Big Bite
- 2 tablespoons butter, unsalted
- 1 tablespoon canola oil
- 1/4 cup small diced carrots
- 1 cup diced cabbage
- 1 tablespoon minced shallots
- 1 teaspoon minced garlic
- 2 cups cooked corned beef, sliced and shredded
- 1 teaspoon freshly cracked black pepper
- 1/4 cup white wine
- 1 1/2 cups heavy cream
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon prepared horseradish
- 2 cups grated Irish white Cheddar or extra-sharp white Cheddar
- 3/4 cup fresh peas, or frozen
- 1 pound cooked linguini
- 1/4 cup grated Parmesan
Pasta - Puttanesca
By Pascento96
Bring a large pot of lightly salted water to a boil
- 1 lb spaghetti or linguine
- 3 T olive oil
- 6 medium cloves garlic, minced
- 1/2 t crushed red-pepper flakes
- 10 anchovies, crushed
- 1 28oz can Italian plum tomatoes, seeded, chopped and strained, reserving juice
- 3 T capers, drained
- 1/2 cup kalamata olives (3 oz) pitted and coarsely chopped
- 2 T coarsely chopped fresh flat-leaf parsley
Salad - Beet Salad with Goat Cheese
By Pascento96
Guy Fieri - Guy's Big Bite
- 1/2 pound beets, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup pine nuts
- 4 ounces goat cheese
- 4 cups baby greens
- 4 cups baby spinach
- Tarragon dressing, recipe follows
- 4 very thin slices red onion, separated
Appetizer - Pasta Gnocchi Appetizer
By Pascento96
Sauté the garlic and shallots until caramelized, add the gnocchi, mushrooms and rosemary
- 8 oz. gnocchi- cooked
- 1/2 t garlic- minced
- 1/2 t shallot- minced
- 3 oz. forest mushrooms-cooked & chopped
- 1/4 cup Swiss chard -blanched & chopped
- 1/2 t rosemary - chopped
- 1 cup heavy cream
- 3 T parmesan cheese - grated
- Salt and pepper
Vegetable - Fried Smashed Potatoes with Lemons
By Pascento96
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches
- Potatoes:
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
Vegetable - Seared Brussels Sprouts
By Pascento96
1. In a small bowl place flour
- 2 shallots, thinly sliced and separated into rings
- 2 tablespoons all-purpose flour
- Canola oil
- Salt
- 2 tablespoons olive oil
- 1 1/2 pounds fresh Brussels sprouts, trimmed and halved (about 6 cups)
- 1/4 cup white wine