Fettuccine with Sun dried Tomatoes, Asparagus and yes, cream cheese

You can pretty much make this dish with any kind of pasta but fettuccine is just a fun pasta to eat and make! This dish is not for the dieter although you can substitute with light variations to cut the calories and fat. Or make this a side dish instead of the main dish and you'll ensure calorie cutting.

What you will need:

1lb fettucini (or any type of pasta)

1/4lb of sun dried tomatoes marinated already

1 bunch of asparagus

bushel of sliced mushrooms (baby bella's or shitake are yummy)

1/2 cup of cream cheese spread

1/2 cup of olive oil

1/2 pad of butter

3 cloves of garlic

1 shallot

2 tablespoons of grated pecorino romano cheese

1 long pot for the pasta filled with water

1 saute pan

Preparation & cooking time: about 45 minutes

Let's get cooking:

In a large saute pan, line the pan with olive oil, heat oil, throw in your garlic and onions chopped finely.

Slice your Sun Dried Tomatoes in long strips, chop your asparagus, leaving off the ends. Chop mushrooms as well. Once your garlic and shallots have simmered for about a minute, add in all of your veggies. Cover for 10 minutes. At this time, your pot with the water should be on high to come to a boil. Once it has come to a boil, you can add in your pasta.

Lift the cover off of your veggies, add in your cream cheese and butter, stir to soften and mix. Leave uncovered 5 minutes and depending on how tender you like your asparagus, i prefer a bit of a bite on it and not mushy, you are done cooking the veggie sauce for the pasta.

Wine Recommendation: Sabor Real Crianza 2005

Bon Appetito!

Chilean Sea Bass - Asparagus Side

In the mood for Asian, but don't feel like ordering out?

This dish is equipped with all the Asian flavor, and no MSG. Plus it will be done in 30 minutes!

What you will need:

2 cuts of Chilean Sea Bass (of equal size if possible)

1/2 bottle of Terriaki Sauce (McCormicks brand is great)

1 clove of garlic

onion powder (1 teaspoon)

Baking sheet or Grill Pan

Spray Olive Oil

Ginger Paste or real ginger

small mixing bowl for sauce ingredients

Asparagus Side

Bunch of Asparagus (fresh)

2 cloves of garlic

1/2 cup seasoned breadcrumbs

Olive Oil

Let's get cooking:

There are two ways you can cook this fish. You can either do stove top or in the oven. Both will be equally delicious but if you prefer a nice sear on your fish, opt for the stove top.

Last night I made this and Baked it. You can still get a nice sear baking it, but you'll need to put the temp up high to like 450 for the first 10 minutes.

Here are the baking directions.

On a baking sheet (spray with olive oil), place the 2 Chilean Sea Bass Cuts in the center of the sheet.

Sauce Directions:

In a small mixing bowl add 1 cup of terryaki sauce, 2 shakes of onion powder, 1 clove of crushed garlic, 1 teaspoon of ginger paste or if you have fresh ginger, grate 1 teaspoon.

Mix ingredients together in the bowl, lather the fish cuts with the sauce, covering the top and sides..

Put in the oven preheated at 375 degrees. If you want the seared top, pre-heat to 500 degrees. Leave baking sheet uncovered for 10 minutes. Then cover with foil and reduce heat to 375 for the next 20 minutes.

For just normal baking cover with foil at 375 degrees for 30 minutes. Taking the foil off at the 25 minute mark and leave uncovered for the last 5 minutes to brown the top.

Asparagus Side Dish Preparation

The Asparagus side is just as easy to make, and literally no clean up on the stove if you opt to cook the fish in the oven as well.

Mix the breadcrumbs and garlic crushed in a mixing bowl adding about 2 tablespoons of olive oil, salt/pepper.

After you wash the asparagus, pat it dry and place in a non stick baking sheet (feel free to line the baking sheet with spray olive oil). Pour the breadcrumb mixture over the asparagus and toss with your hands, getting the mixture even throughout the asparagus. Place uncovered in your oven for the same amount of time as the fish.

Voila, complete dinner, of cource you can add a starch like brown rice or potatoes.

Enjoy.

Wine Recommendation: Cloud Bay Sauvignon Blanc, 2008 will compliment this fish.

Bon Appetito!

String Bean Salad

This is a fun summer time salad, in place of heavy pasta or potato salad, try this veggie delight. No MAYO!

What you will need:

1 pound of fresh string beans
5 whole Red Potatoes
1 Red Onion
5 Plum tomatoes
Salt
Pepper
1/2 Cup of Olive Oil
1/4 Cup of Balsamic or Red Wine Vinegar
2 Medium pots

Preparation Time: 30 Minutes

First start your pots off filled with water and put on the stove for boiling. Wash your green beans and your potatoes and start the prep work. Snap off each end of the string bean, put to the side. Brush off the dirt on your potatoes. You can either peel or not peel, doesn't really make a difference. Once the Water is boiling, in both pots add in the potatoes in one and the green beans in the other.
Slice your onions evenly, add to your salad bowl. Cut your tomatoes in wedges, also add into the bowl.
Check on your string beans, and your potatoes. The potatoes should be nice and soft/done. The green beans should still be somewhat crunchy when you are finished. Most likely the potatoes will take longer. Once the string beans and the potatoes are done, drain the water and place both in the refrigerator for at least 1 - 2 hours..

Once those items have cooled, add the string beans to your salad bowl. Cut the potatoes any way you would like and also add to the salad bowl. Combine all other ingredients left on the list. You are ready to serve.

Tip - if you are waiting for guests to arrive, I would hold off on adding in the vinegar. Add the vinegar right before serving to your guests.

Bon Apetito!

Simple Salad Dressing

Quick and easy and delicious.
This dressing can be doubled or tripled to save for the week! Otherwise it will feed a family of 5 on top of salad.

What you will need:

2 Tablespoons of Dijon mustard
1 Cup of Olive Oil
1/2 cup of balsamic vinegar
2 Scallions
1 clove of garlic
Salt
Pepper
2 sprigs of Mint leaves

Preparation:

Combine all ingredients into a small bowl. Finely chop your garlic and scallions and add that to the bowl. Whisk for 2 minutes and it is complete.

Tip - Use this dressing as a marinade for your grilled veggies!

Bon Apetito!