Creamy Avocado Pasta Recipe

Creamy Avocado Pasta Recipe

I have to say that this pasta dish is one of my favorites. When it comes to avocado, with smoothes in the cream, it all blends well for the taste buds. 

Do not think that this pasta recipe is hard to make, in fact, it is really fast and easy, try it and see.  Try it with your favorite pasta and see how it transformed into something that will be sure to please your Family and Friends. 

Let me know how you made out or did you do it your way and add something else.




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Recipe;


2  Avocados

1/2 Box/package - Penne pasta

3/4 Cup - Buttermilk
1 Cup -  Low-fat feta cheese
1 Tsp. - Garlic powder
1/2  juice - Lime

Toppings
1/3 Cup - Green onions
1/3 Cup - Parsley
200g / 8 oz.  - Colored cheery tomatoes.


Salt and pepper to taste.



For more information, please see the video below;




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Just look how only good things go into this recipe, this is what makes it awesome. Try it with different cheeses and see how many flavors you can come up with. 

This is what makes this dish so easy, just add to the blender and then mix.

What could be easier and faster?

When the avocado mixture gets to be thick and creamy, then you know it is done.  

Make sure that the pasta is hot when you add the mixture from the blender.

If you find that the sauce is too thick then use some of the pasta water. Just add a little at a time, because if it is too runny it will not stick to your pasta. 

When everything is blended, then add your toppings. Give it a few minutes on low heat to warm up the tomatoes.












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Creamy Avocado Pasta Recipe

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Creamy Mushroom Chicken Pasta Recipe

Creamy Mushroom Chicken Pasta

For me, there is really nothing better than a nice creamy mushroom sauce mixed in with your pasta. How can something like this that is so easy to make, can taste so good.

This dish should be served with pride at your at your table with Family or Friends. Trust me that this recipe can never go wrong, the only thing that could happen is that you could run out. So, make sure that you have enough on hand, you can even freeze some extra for later use.

Let me know how yours turned out and did you add anything different to it.. :)




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Recipe;

Chicken breasts - 1 Kilo or a little over 2 pounds.

1/2 Box/bag - Fettuccine pasta

2 Tbsp. - Olive oil
1 Med. - Diced onion
2 Cups - Mushrooms
2 Gloves - Garlic
1 Tbsp. - Tomato paste
1/3 Cup - Parsley
1 Cup - light to heavy cream

1 Tbsp. - Worcester  sauce (option)




For more information, please see video below;





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I started this dish with fresh, not frozen farmers chicken breasts. But if you want to use frozen as long as it is drained well. As for mushroom, you can really use any type that you like, here I am using button mushroom. 

Chop the chicken into the size that you would like and brown them about 80 % of the way. For it will finish off the cooking process when it simmers in the sauce. 

If you would like at this stage you can add 1 Tbsp. of  Worcester sauce to bring up the flavor.  

Let the mushrooms cook slowly with the chicken mixture so it will be tender and in this way it will bring out the full rich flavor. Once it starts to come up to a boil, bring down the heat to a simmer. 

Don't forget that the pasta water is great to thin the sauce if it gets too thick. 

As for the pasta, go ahead and make your day. Use whatever you like, after all,  it is your dish. 

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Creamy Mushroom Chicken Pasta 

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Fire Cracker Chicken Recipe

Fire Cracker Chicken Recipe

Now this is where it is at when it comes to spicy chicken. Not only a hot spicy sauce but an out of this world  Fire Cracker Chicken.

Just try this easy dish and see if I am right, from its tender chicken pieces to the fiery hot palate. I like to serve this dish with some type of a starch side dish like I have here on the video. I find that this rice just goes good with the spice and it just blends in perfectly. 

Try it and let me know just how hot did you make it and did you do anything different.



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Recipe;

Chicken breasts - 1 kilo (2.2 lbs.)

1/4 Cup or more - Corn starch
1/4 Cup - Cooking oil
1/4 Cup - Brown sugar
2 Lg. - Eggs



Sauce 

1/3 Cup - Unsated butter
1 Tsp. - Garlic powder
3 Tsp. - Ketchup
1/4 Cup - Hot sauce (or more)
1 Tbsp. - Hot pepper flakes (or more)
1/4 Cup - White wine vinegar




For more information, please see video below;




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Starting it off right with two nice portions of chicken breasts. Here I am using about 2 kilos, it is slightly over two pounds. 

Cube them really any size you would like but I like them a bit smaller in order to be "Bite size". 

Go ahead and make your day, this is where it counts. Make it as hot as you want.

Here I am using "Piri Piri" an aged Portugues hot sauce. Now make it your way, add whatever hot sauce you want to make you happy. Mix up two or three sauces, and see what happens. 

When you are finished with the sauce it should look like this. Thick and creamy. In this way, it will stick to the chicken better and give a nice pleasant appearance and taste. 

When it sticks to the pan like this then you know it is done. Be careful in order to not let it burn. 

In know that it will get messy when you are dipping the floured chicken into the egg then into the hot pan. But, stick to it and it will all come together. 

Remember that "practice makes perfect. 

Please make sure that the spicy sauce is good and hot before you add the chicken. I want it to glaze on it and to adhere to it. Only in this way will it turn out smooth, thick on the outside and tender inside. 

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Fire Cracker Chicken Recipe

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Italian Sausage Sandwich Recipe

Italian Sausage  Sandwich Recipe

I remember back in Toronto Canada where I was growing up, there was a little Italian Deli store where they were making this sandwich. One of my favorites was the Italian sausage sandwich and there were others also. The Veal, steak and chicken sandwich, but by far this is the one that I ate the most of.  

Now here it is, the same delicious sandwich that I got from that out of the way deli. The Italian bun with the tomato sauce covered in parmesan cheese just goes awesome with the pan fried peppers. 

Let me know how yours turned out and did you add anything different  to it.




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Recipe; 

2 lbs/ 1 kilo -  Italian farmer sausages

4 to 5 - Italian crispy  buns

1 Lg. -  Green or red sweet pepper
2 Tbsp. - Olive oil

Parmesan cheese as needed 



Tomato Sauce

1 Can - Tomatoes diced or whole 
1 Tbsp. - White wine vinegar 
1 Tsp. - Garlic salt
1 Med,- Onion diced 
1 Tsp. - Honey 
1 Tbsp. - Olive oil
1 Tsp. - Basil
1 Tsp. - Oregano

Water as needed 
Salt and pepper to taste.


Extras

- Hot peppers
- Lettuce 
- Other cheese 



For more information, please see the video below. 





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Here, I like to slice the sausages in halves lengthwise because I find that the sauce penetrates it better and it becomes more juicy and tender.  It also helps it from rolling off the bun, especially when you are eating it. 

Now, if you want you can keep the sausage whole in the bun. 

I added some garlic powered, for sometimes I like to make my life a bit easier, but whole garlic works just as good. 

When the tomatoes have been broken down and are soft, then just mash it all down with a potato masher. I like doing it this way because it makes the sauce a little thicker, that sticks better to the bun and sausage. 

Now go ahead and make it your way, how about adding some red hot banana peppers?

Really, it's your sandwich, make it your way.

Now, enjoy, "bet you can not eat just one".












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Italian Sausage  Sandwich Recipe

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Mussels Portuguese Style

Mussels Portuguese Style 

Well, here we go again with one of my favorite dishes. As a Portuguese dish, I added all the good things that they like, to give out the right flavors to make this outstanding. 

The sauce is so good that I would like you to have some bread along  side of the mussels, so you can dip it and see how awesome it is. Do not take my word for it, just try it and see for yourself. 

If you ever wanted to have a 5-star rating meal, then this is it. Try it at your next party or gathering and see how fast it went. I see that you could be overwhelmed at the compliments you will get, it will run out fast. 

Let me know how yours turned out and how did you serve it. 

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Recipe; 

1 to 2 lbs. (1/2 to 1 kilo) Fresh or frozen mussels.

1  Med. - Onion diced
2 to 3 Clove - garlic
2 Tbsp. - Tomato paste
2 leaf - Bay leaf
1 Tbsp. - Honey
1/2 Tsp. - Cumin
1/3 Cup - Red hot peppers
3 to 4 Tbsp. - Olive oil

Splash or two of red or white vinegar.
1/2 Cup - White wine (optional)
1/4 Cup - Unsalted butter

Salt and pepper to taste.
Green onions for garnish.


For more information, please see video below; 




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Keep your pan on high heat, because you do not want to steam your items but fry them. I always like to take some time to properly fry the tomato paste to bring out its full flavor. 

Also, when cooking at high heat, then you need to keep an eye on it for it can burn in a few seconds. So keep your pan moving. 

Remember that this dish is yours and you know what your family and friends like. So it is important to keep tasting it along the way and adjusting it to your liking. 

Here I am using frozen mussels and they have been pre-opened for me. The reason I used frozen instead of fresh is because I know a lot of people around the world would be able to find it easier in  frozen packs. 

I will be doing another video on fresh mussels, very soon.

When reducing the sauce, please keep it on high heat and keep it moving. As soon as you can get a clear streak of sauce on the pan bottom, then you know it is done and ready.  

Now, normally you do not eat this dish with bread, but the sauce is too good and I like to soak up the bread. For the sauce is out of this world.

Do not take my word, try it and see.






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Mussels Portuguese Style 

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Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp Recipe

I do not know why I took so long to do another shrimp recipe, I know one factor is that I found that it was hard for me to find some good shrimp here in this part of Europe. 

This shrimp  recipe is so simple  to make with  just a few  ingredients,  but as for the taste, it is out of 

this world. The garlic and butter just go well  together when it hits with the sweetness of the honey, in other words, "A dish to be proud of".  I like to make up a lot for any party or gathering, I am going to have, I just like to see their faces when they see all the shrimp and the look of surprise when they taste it. It always goes fast and I have a huge problem trying to keep up with the dish, for everyone heads for it. 

Please let me know how yours turned out and did you add anything to it. 

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Recipe; 

1 Lbs ( 1/2 Kilo) -  Large shrimp with shell, (deveined).

1/2 Cup - Beer or white wine
1/3 Cup - Salted butter
4 to 5 Cloves - Garlic
1/4 Cup - Fresh parsley
2 Tbsp. - Honey
1/2  Each - Juice of lemon

Salt and pepper to taste



For more information, please see video below. 





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Get shrimp that is a good size that will give you all the taste you will want in this dish. If you go for smaller ones or popcorn shrimp, then the dish will not turn out so good. Sorry, but you get "what you pay for" here. 

Always get the shrimp with the skin on and deveined so we can get the seafood oils in the cooking. The deveining removes some sour taste and sometimes some graining texture. 

Please be careful not to overcook the shrimp, because it will turn out hard and rubbery and we do not want that. This recipe seems longer on the video but it really is done in a matter of minutes. 

Keep an eye on the cooking and it should turn out awesome. 

Remember to remove the shrimp to another dish before you start to reduce the sauce. 

Reduce the sauce on high heat and when you can scrape the pan  with  your spoon and it looks like this, you know it is done.

Now, go ahead and finish it off with "whatever" you want, make it your way.










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Lumaconi Con Polpettine - Pasta With Meatballs

Lumaconi Con Polpettine -  Pasta With Meatballs

Well as hard as this recipe is to pronounce it is an awesome dish. I know that it takes a little more time to make it, but it is well worth it. 

I just love pasta and with some type of meat with a nice tomato sauce, it just goes great together, always works out well. Try this with your Family or at your next Party and see if I am not correct. The only problem I can see with is dish is trying to keep up as it disappears, always make more so you won't run out. 

Let me know how yours turned out. 




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Recipe;

1/2  Pkg. - Lumaconi pasta


Meatballs
1 lbs. -  Meat and pork ground
1 - Med. - Onion chopped
1/3 Cup  - Breadcrumbs
2 to 3 Tbsp. - Parmesan cheese
2 Cloves - Garlic minced
1/4 Cup - Parsley
1 - Egg
1/4 Cup - Cooking oil



Tomato Sauce
1 Can - Tomato sauce
1 Sm. - Onion fine chopped
1 - Cloves - Garlic
2 Tbsp. - Tomato paste
1/2 Tsp. - Honey
1 Tbsp. - Olive oil

Salt and pepper to taste

1/2 Cup - Sour cream
1 Tbsp. - Oregano
1 Tbsp. - Basil

Parmesan cheese topping



For more information, please see video below. 



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Just look at all the good things I have laid out for this recipe. With the meat mixed in with the tomato sauce and topped off with the cheese. It is out of this world with taste. 

Don't forget to squeeze and roll the meat in order for it to hold together without it falling apart as it fries. 

Make sure it is golden brown all around, be careful not to overcook them so they will not be hard and chewy. 

We saute the meatballs with the sauce for it to soak into the meat and make them awesome. Give it some time to allow it to marinate all the flavors together. 

Go ahead now and blend it all together, please do not stir it at this point for you could break up the meatballs. 

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Eating Oysters With My Girlfriend

Eating Oysters With My Girlfriend

I wanted my Girlfriend to try to eat some oysters with me. Well,  I had a hard time trying convincing her and I wind up eating them myself. No matter how much I tried to bride her, it was all to no avail.

I understand for she was not brought upon any kind of Seafood, so she finds it disgusting to look at and that's is where it stops. I even tried to give her shrimps and lobster, well with that I was told that it resembled some worms and a large spider. 

I can say that there was more for me. 

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Recipe; 

A few  medium-size oysters.

Toppings

- Lemons or lime
- Hot sauce
- Horseradish
- Any liquor




For more information, please see the video below;





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Well, if you got a proper oyster knife then it will make your life a lot easier. Unfortunately, I do not have one like the picture here, so I used the best thing I had on hand in my Kitchen. 

Make sure that the knife you use is not flexing or bending as you use it, for it could break and hurt you. I used a very sturdy butter knife and with a bit of effort, it went well. 

By using a folded kitchen towel, it will hold the oyster more secure and make your life safer and protect your fingers. Remember to pry the hinge part with a downward stroke, not straight through. 

Once you hear the crack, slide the knife up into the top shell and cut the upper part of the oyster in order to separate it from its hold.

!! Very Important !!

If you find that your oyster is opened or when you open it and it smells funny or a rotten smell and/or it has a funny texture, then toss it out for it is spoiled. DO NOT attempt to save it. 

Now go ahead and add "whatever toppings" that will make you happy. All the way from the mild to the hot stuff...:)

 I ate a dozen oysters, how many can you eat.










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Garlic Baked Codfish Recipe

Garlic Baked Codfish Recipe 

How I remember this codfish recipe when my Mother was cooking it. The aroma that came out of the kitchen was out of this world and I was always hanging around her waiting to eat.

This recipe is so easy and fast that, really you can not go wrong.  The olive oil mixed with the garlic makes this dish, is really outstanding from the rest. I love it when I serve this and they ask me for the recipe, it just makes my day when I explain it to them and watch their eyes after they hear how easy it is. I can tell you that you can serve this in a  five-star restaurant, it is that good. 

Let me know how yours turned out and did you do anything different to it. 



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Recipe; 

1 to 2 Lbs. - Codfish fillets.

1/4 to 1/2 Cup - Olive oil
4 - Cloves - Garlic 2 sliced, 2 diced
2 - Bay leaves

2 - Med. - Red onions  quartered
1/2 - Med. - Sweet red pepper chopped
1/2 - Med. - Hot pepper chopped
1/2 Cup - Broccoli chopped
2 Large - Boiled potatoes
2 Eggs - Hard-boiled and halved
1/3 Cup - Black olives
1/4 Cup - fresh parsley

Salt and pepper to taste



For more information, please see the video below; 




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Look at all the fine veggies and the awesome plump cod filets I have gotten here. The combination here just goes great with the fish and when you add the olive oil blended with the garlic, you got a five-star meal at it's finest. 

Remember that I want the olive oil to pick-up the flavor of the garlic and the bay leaves, so this should not be more than one minute of frying.

Please do not overcook the oil for then it will turn into grease. 

Add all the cooked olive oil to all the cod and the veggies also add the garlic on top of the fish. 

If you are not sure if the fish is cooked and to your liking, then just take a peek at it when it comes out of the oven or before, and see if it is to your liking and taste. 

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