Chicken Spinach Artichoke Pasta ???? #recipe #dinner #pasta #food
The Easiest salmon alfredo pasta recipe
Salmon and pasta were just made for each other! If you’re an Alfredo warrior and looking to switch things up a bit, this is the recipe for you. Adding extra vegetables and a few different proteins will only take this dish to a new level!
I hope you enjoy this recipe and as always lets make somethin’ outta nothin’
For plenty of more step by step delicious recipes, be sure to checkout all my E-cookbooks!
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Full Ingredient list:
1 lb salmon filets
1 lb pasta of your choice
1 1/2 cup heavy cream
1 cup baby spinach
1/2 cup shredded parmesan cheese
1-2 tbsp garlic paste or minced garlic
1 tbsp unsalted butter
1 tbsp olive oil
2-3 tsp garlic powder
2-3 tsp onion powder
2-3 tsp dried oregano/Italian seasoning
2 tsp chili powder
2 tsp black pepper
1-2 tsp salt (depending on your preference)
Recipe directions:
Boil the noodles in the pasta water until tender (about 8-10 minutes).
Season the salmon generously with about 1/2 of the seasoning mixture. Cook the salmon on both sides for about 4-5 minutes until fully cooked. Add the butter into the pan after the salmon is done, followed by the spinach, garlic, and heavy cream. Season with the remaining seasoning, allow the sauce to reach a simmer and add in the cheese. Toss in the pasta and enjoy!
Italian Grandma Makes Baked Ziti/Rigatoni (Pasta al Forno)
BAKED ZITI (Pasta al Forno):
Olive Oil
1 small Yellow Onion, chopped
2 cloves Garlic, halved
2 lbs Ground Beef
2 qts Tomato Puree
2 tsp Basil, dried
Salt and Pepper to taste
1 lb Rigatoni Pasta or Ziti or whatever pasta you like
1 cup Sweet Peas, 4 oz. frozen
3 Boiled Eggs
1-2 cups (approx.) Grated Pecorino Romano Cheese
1½ lbs Whole Milk Mozzarella Cheese
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Baked ZITI Recipe - Easy PASTA CASSEROLE
Baked Ziti is an easy, saucy, and cheesy pasta casserole. It has all of the great flavors of lasagna but is much easier to make as a pasta bake with ziti or penne noodles.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED ZITI INGREDIENTS:
►1 lb ziti (or penne pasta)
►1 lb ground beef (85% lean)
►1 onion, chopped
►2 garlic cloves, minced
►1 tsp salt
►1/2 tsp black pepper
►5 cups marinara sauce
►15 oz fresh ricotta,
►10 fresh basil leaves
►12 oz mozzarella cheese, shredded
►1 cup grated parmesan cheese
???? PRINT RECIPE HERE:
???? MARINARA SAUCE RECIPE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:31 How to cook pasta
1:06 Prepping onion and garlic
1:48 Grating cheese
2:17 Cooking beef and onions
2:51 Adding garlic and seasonings
3:06 Adding marinara sauce
3:32 Draining the pasta
3:57 How to assemble Ziti casserole
4:27 How to cut basil leaves
5:44 How to layer ziti casserole
7:04 Ziti casserole baking instructions
7:52 Taste test
8:43 Describing ziti pasta flavors and texture
9:14 Make-ahead suggestions
9:40 More comfort food ideas
9:54 Bloopers and behind the scenes
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#natashaskitchen #casserole #beef
ONE POT Creamy Tomato Beef Pasta
Beef pasta cooked with Italian seasonings in a creamy tomato sauce. The epitome of easy homemade comfort food with the convenience of one-pot cooking!
RECIPE ⬇️⬇️⬇️ or PRINT:
One Pot Creamy Beef Tomato Pasta
1 1/2 tbsp olive oil
2 garlic cloves, finely minced
1 onion, finely chopped
500g/1 lb beef mince (ground beef)
2 tsp Italian herbs (store bought mix)
2 tbsp tomato paste
400g/ 14 oz can crushed tomatoes
1/2 tsp red pepper flakes (optional)
1 1/2 tsp cooking salt/kosher salt
1/2 tsp black pepper
4 cups (1 L) chicken stock/broth, low sodium
350g/ 12oz fusilli, penne, elbow macaroni or other short pasta
3/4 cups thickened / heavy cream (heavy cream)
SERVING – parmesan
1. Using a large pot, heat oil then cook onion & garlic for 1 1/2 min. Cook beef until you can no longer see red, then add Italian herbs and cook for 30 sec (brings out flavour!). Cook tomato paste for 1 min.
2. Add canned tomato, stock, chilli flakes, salt and pepper. Bring to simmer then add pasta. Once it comes back up to simmer, cook 13 – 15 min on medium high (it should be bubbling, like you are cooking pasta in water), stirring every now and then at the beginning and more towards the end as the sauce thickens so the base doesn’t catch. Reduce heat it needed.
3. Pasta should be just about cooked, but still saucy. Stir in cream, simmer for another minute. Still saucy! Ladle into bowls, garnish with parmesan. By the time you start eating, pasta will have absorbed most sauce but should still be OOZY!
Baccalà alla Napoletana | Baccalà in Tomato sauce | Cod fish recipes
Baccalà alla Napoletana | Baccalà in Tomato sauce | Cod fish recipe.
Main Ingredients:-
1 piece of dry salted baccalà between 2 to 2 1/2 pounds (900 to 1100 grams)
Ingredients (For the sauce-Ingredient):
5 tablespoons of extra virgin olive oil
2 cloves of garlic
1 chili pepper (optional)
28 ounces cherry tomatoes in a can or you can use plum tomatoes San Marzano
2 tablespoons capers in salt
20 or so Gaeta olives
Fresh parsley to garnish
Ingredients (for the batter):
1 1/2 cup all-purpose flour
1 cup more or less Seltzer water
2 crushed garlic
Fresh parsley sprigs
Fresh cracked pepper to taste
Ingredient (for frying):
1 to 2 cups of oil vegetable/canola/sunflower
Directions:
Step#1 -Cut your baccalà in pieces. About 3 inches wide the thicker pieces, bigger pieces for the thinner ones.
Step#2- Place in a large container filled with fresh water. Change the water and add fresh water morning and night and do this for 3 days.
Step#3- Keep in the fridge or a cold place. In the winter I keep it in my garage or deck.
Step#4- Remove baccalà from water and let it drain in a colander. Pat it dry with a paper towel.
Step#5- Prepare a batter with the flour and seltzer water. Not too thick or too thin. Add your crushed garlic, parsley chopped, and fresh cracked pepper.
Step#6- Fry the baccalà pieces in a frying pan on high heat.
Step#7- The smaller pieces can be eaten immediately. The thicker ones will finish cooking in the sauce.
Directions (for the sauce):
Step#1- In a large sauté pan add the oil and garlic. Add your tomatoes once garlic is golden.
Step#2- Now add the olives and capers and let it cook for 10 minutes.
Step#3- Add the fried larger baccalà pieces. Turn once and let it cook got an additional 10 minutes. Keep the heat on low because you don’t want to dry the sauce up.
Step#4- Taste and adjust the salt.
I served the fried baccalà with an escarole salad.
The sauce I used to make spaghetti and then we enjoyed the baccalà.
Enjoy !
Buon Natale!
This is a perfect meal for Christmas Eve.