Tag: sauce

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

by Pam on August 10, 2014

My daughter requested clams for dinner but when I went to the store, they only had 1 1/2 lbs left. I decided to grab the remaining clams and use them in one of my favorite pasta dishes. This recipe was easy to put together but tasted gourmet and delicious. We all, kids included, loved this pasta – especially the clams! The leftovers were even more flavorful the following day. This one will be on our table again very soon.

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.

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Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Yield: 6-8

Total Time: 20-25 min.

Ingredients:

2 tsp olive oil
1/2 lb chicken basil ground sausage
5 cloves of garlic, minced
2 cup of chicken broth
2 1/2 cups of grape tomatoes
1 1/2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste
1 1/2 lbs Manilla clams, rinsed
9 oz linguine, cooked per instructions

Directions:

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Butternut Squash and Spinach Lasagna Rolls

Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce^[1] and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.

They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they’re perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!

Butternut Squash and Spinach Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g

Ingredients:

For the Butternut Parmesan Sauce:

1 lb butternut squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tbsp fresh grated parmesan cheese
kosher salt and freshly ground black pepper, to taste

For the Lasagna:

9 lasagna noodles, cooked (use gluten free noodles for gluten free)
10 oz package frozen chopped spinach, heated and squeezed well
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup fresh grated Parmesan cheese
1 large egg
salt and fresh pepper
9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.

Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve. Makes 9 rolls.

To serve, ladle a little extra sauce on the plate and top with lasagna roll.

References

^{^} creamy butternut squash as a pasta sauce (www.gordon-ramsay-recipe.com)

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Strawberry-Filled Brownie Bites

by Pam on September 24, 2014

While on a lunch date with my daughter she asked if she could create a dessert for her and her brother to take to school in their lunches. I said absolutely! After searching through lots of recipes she decided to make little brownie bites with a bit of homemade strawberry sauce in the sunken center and topped with white chocolate chips. She did absolutely everything to make these tasty treats, although, I did stir the batter twice for her. She had so much fun getting the ingredients ready for photos then carefully followed the recipe and made these cute and decadent treats. My kids have enjoyed them in their lunches and for dessert after dinner all week long and they both think they are AMAZING. My husband tried one and said they were very tasty indeed. Great job to my daughter – you make me so proud!

Prepare the homemade strawberry sauce – click here for the recipe.^[1]

Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.

In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined.

Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.

Side Note: The batter will be very thick so don’t worry!

Place the tins into the oven and bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet.

After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the strawberry sauce.

Spoon a bit of strawberry sauce into the center of each brownie. Sprinkle the top with some white chocolate chips. Cool completely in them muffin tins.

Side Note: The strawberry sauce made the brownies a bit soggy after a few days (my kids didn’t care and actually thought it made the strawberry flavor seep into the brownie and made them extra tasty). If you aren’t serving them all at once, I recommend adding the strawberry sauce before serving if you don’t want them to be soggy.

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Strawberry-Filled Brownie Bites

Yield: 24 mini cups

Cook Time: 10 minutes

Ingredients:

3/4 cup white sugar
1/4 cup unsalted butter, softened
1 tbsp water
1 cup semi sweet chocolate chips, plus more for garnishing
1 large egg
1/2 tsp vanilla
1 cup all purpose flour
1/4 tsp baking soda
3/4 cup milk chocolate chips
Strawberry sauce
White chocolate chips

Directions:

Prepare the homemade strawberry sauce – click link up above for the recipe.

Preheat the oven to 350 degrees. Spray a mini muffin tray with cooking spray.

In a microwave-safe glass bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until they are melted. Stir in the egg and vanilla extract, mix until well combined. Mix the flour and baking soda together, stir until combined. Add the flour mixture to the melted butter mixture, stir until well combined. Allow the batter to cool to room temperature – it takes just a few minutes. Once the batter is cool, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into the prepared mini muffin cups.

Bake for 8-9 minutes or until top is set and a tester inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall, about 15 minutes. If the centers don’t fall, tap the centers with the back of a teaspoon to make a hole for the strawberry sauce.

Spoon a bit of strawberry into the center of each brownie. Sprinkle the top with some white chocolate chips. Cool completely in them muffin tins.

Side Note: The strawberry sauce made the brownies a bit soggy after a few days (my kids didn’t care and actually thought it made the strawberry flavor seep into the brownie and made them extra tasty). If you aren’t serving them all at once, I recommend adding the strawberry sauce before serving if you don’t want them to be soggy.

Recipe and photos by For the Love of Cooking.net
Created & made by my daughter

References

^{^} click here for the recipe. (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)