Garlic Oil Sauteed Pasta with Broccoli

Ingredients
1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish


Directions

In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant.
 Once the garlic has turned golden in color, remove it from the pan.
 You are left with garlic-infused oil in the pan.
 Add the broccoli to the pan.

Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.

Toss the broccoli to coat with the oil
Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes.
 Turn the heat up to high and deglaze the pan with the red wine vinegar.
 Add a few tablespoons of water, if needed.

Cook's Note: Use pasta water if the pasta was made fresh.

Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Recipe courtesy of Melissa D'Arabian



Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/garlic-oil-sauteed-pasta-with-broccoli-recipe.html?oc=linkback

recipe 4 : ice berg blt's

Iceberg BLTs

Total Time:30 min

Prep:10 min

Cook:20 min
Yield:2 servings

Level:Easy

NUTRITION INFO: HEALTHY



Ingredients
6 slices bacon (about 6 ounces)
1 head iceberg lettuce (2 to 2 1/2 pounds)
2 tablespoons 2-percent Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
1 small tomato, cut into 4 slices
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Directions
Special equipment: parchment paper

Position a rack in the top third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips.

Meanwhile, from the top and 3 sides of the lettuce, slice 4 round "cheeks" 4 to 5 inches across to make 2 "buns".

Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl.

Assemble the sandwiches: On a work surface, lay the lettuce "buns" cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns.

Copyright 2014 Television Food Network, G.P. All rights reserved.

From Food Network 

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/iceberg-blts.html?oc=linkback

http://www.foodnetwork.com/recipes/food-network-kitchens/iceberg-blts.html

you tube video

https://www.youtube.com/watch?v=61Wm_qlVD4Q 

good song

recipe 3 : Carbonara-Style Baked Stuffed Potatoes

Carbonara-Style Baked Stuffed Potatoes Serves 4 SERVINGS Ingredients 2 tablespoons olive oil 1/3 pound pancetta or lean bacon, cut into 1/4-inch dice 4 cloves garlic, chopped 1 teaspoon coarse black pepper 1/2 cup dry white wine 1 cup chicken stock, warmed 4 egg yolks plus 4 whole eggs 1 cup grated Pecorino cheese 1 cup grated Parmigiano-Reggiano cheese 4 large baked potatoes 3 to 4 tablespoons flat-leaf parsley, chopped 3 tablespoons melted butter Preparation In a skillet over medium to medium-high heat, heat oil, 2 turns of the pan. Add bacon and render 2-3 minutes; add garlic and pepper, and stir a minute more. Deglaze pan with wine and evaporate down to 2-3 tablespoons of liquid; remove from heat. Whisk up egg yolks, streaming in the warm stock to temper the yolks and keep them from scrambling. Cut the top third off of the baked potatoes and scoop the flesh into a bowl. Arrange potato shells on a baking sheet. In a bowl, mash the potato flesh with the tempered egg yolks, the garlic and pancetta/bacon mixture, half of the grated cheeses and the parsley. Fill potatoes with the stuffing and brush with a little melted butter. Top with remaining grated cheeses. Bake or broil to brown the potatoes. In remaining melted butter, prepare 4 eggs over-easy. Top each potato with an egg over easy and serve.

recipe 2 : shrimp fra diavolo with linguine noodles

shrimp fra diavolo with linguine noodles Serves 4 SERVINGS Ingredients 3-4 tablespoons olive oil, divided 1 1/2 pounds large shrimp, deveined, tails on 1 tablespoon lemon juice 4 large shallots or 1 small onion, finely chopped 4 large cloves garlic, chopped 2 tablespoons fresh thyme, finely chopped 2 small dried or fresh red chili peppers, finely chopped or fresh peppers, thinly sliced or 1 1/2-2 teaspoons red pepper flakes Salt and pepper 1/2 cup dry sherry 2 tablespoons butter A handful of flat leaf parsley, finely chopped 1 can D.O.P. tomatoes (28-32 ounces) and their juice, crushed by hand A few leaves of basil, torn 1 pound linguine or thin linguine Preparation Bring a large pot of water to a boil for the pasta. Heat a large skillet over medium-high heat with two tablespoons olive oil, two turns of the pan. Wait for the oil to smoke, then add half of the shrimp and lightly brown, but do not cook all the way through, 1-2 minutes on each side. Remove and repeat, then toss with the lemon juice and reserve the shrimp. Add a little more oil to the pan and the shallots or onions, garlic, thyme, chili peppers, salt and pepper. Swirl and stir for 2-3 minutes, then deglaze with the sherry, reduce for 1 minute, then add the butter and melt. Add the parsley, tomatoes and basil and reduce the heat to low. Simmer the sauce for 10-12 minutes to cook down the tomatoes. Cook the pasta to al dente, adding the shrimp to the sauce after 5 minutes to let it finish cooking through. Add half a cup of the starchy cooking water to the sauce; drain the pasta and toss with the shrimp and sauce for 1 minute. Serve in shallow bowls. http://www.rachaelray.com/recipes/shrimp-fra-diavolo-with-linguine

recipe 1: spicey honey glazed chicken breasts

Spicy Honey-Glazed Chicken Breasts Makes: 8 servings Prep: 10 mins Cook: 25 mins 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1/2 cup honey 2 teaspoons hot pepper sauce 1/2 teaspoon chili powder 1 teaspoon lemon juice 8 skinless, boneless chicken breasts (about 4 pounds) Salt 1 pineapple peeled, cored and cut into 8 thick rings Directions 1.In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside. 2.Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes. 3.Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken http://www.rachaelraymag.com/recipe/spicy-honey-glazed-chicken-breasts/