Linguini with Spicy Arrabiata Sauce

I am a pasta-holic, and am frequently trying to find the ultimate recipe for sauce. This sauce wasn't thick enough for me (too much juice) but I think that was my fault. It had a great flavor and I will definitely make it again, with a few tweaks.

Linguini (cooked according to directions on box, or substitute with your fave pasta)

3 Roma Tomatoes, chopped

1/2 red onion, cut into bite size slices

1 Red Pepper

1 Orange Pepper

3 tbs lemon juice

3-4 tbs tomato paste

1 Jar of chopped Tomatoes, in juice

2 Cloves Garlic, chopped

3 tbs Olive Oil

Crushed Red Pepper Flakes (I used about 3 tbs because I like things spicy!)

In a medium skillet, cook the onions and chopped garlic in olive oil for about 5 minutes or until tender. In a food processor, combine the remaining ingredients and pulse a few times to chop up and thicken a little. Pour into skillet and simmer for about 45 minutes. I would add a little bit more tomato paste because it wasnt quite thick enough for me, but Diogo really loved it!

Fuji Restaurant - Prepare for Addiction!!!

I should just face it. I was not a sushi eater before I met Diogo. I could not even think of eating raw fish, must less think of the deliciousness that could come from it. This could be in part from a family who feels the same way. So, when I decided to see what all the fuss was about, I was not pleasantly surprised. The first place I tried it sloppily put it together, and I might have gone for something a little too much for one's first time (I tried the Octopus, and the tentacles were sticking all over my mouth...insert gag here), a newbie if you will. However, I have tried the Spicy Tuna and the Crazy Tuna the past couple of times at Fuji, and have absolutely fallen in love! I crave this now, like I used to crave mashed potatoes. Diogo would not let me give up on my quest for finding a type of sushi that I liked, and I stuck with the normal fishies, no tentacles for me, perhaps ever.

I have tasted, and it is good..Diogo has gradually gotten me thinking the Crazy Tuna is better and more flavorful than the Spicy Tuna. While at first I didnt agree, after having them both at the same time, I don't see how I ever disagreed. Cost wise, the Crazy Tuna is about twice as much as the Spicy Tuna, but trust me, once you eat it, you won't want anything else! Now if I can just get myself to try a different kind....

TF

Papa Murphy's - NOT FOR US!!!

Yesterday at lunch Diogo and I passed by a Papa Murphy's pizza place. Diogo, being an avid pizza lover, asked that I grab one on my way home from work. So I did. When I walked in, the place smelled great and was very clean. Cleanliness is a must for me. I used to work in a pizza place, and if its not kept in tip top shape, you get bugs (sorry but its the truth) really fast. I placed my order for their stuffed pizza special for $10, and an order of cheese bread. In all, my order came to about $15. Which, in my head, I was thinking must be some great pizza..especially since all the pizza places around here are having all kinds of specials going on. And the fact that I still had to take it home and bake it.

She starts with the cheese bread first. Which is just a pizza, with a little garlic sauce rubbed on, then topped with a LITTLE BIT, and I do mean little bit, of cheese. REALLY PAPA MURPHY'S?? When I asked for more (I had already paid) she informed me that they are only allowed to use a certain amount of ounces of cheese, holding up a measuring cup. Wow. I get that people normally have to pay for extra cheese, I do. But you normally get a little bit of cheese to begin with!! AM I RIGHT?? I wish I had taken a before picture, but sadly all you get to see is the after. Luckily I had cheese at home, and loaded it down like cheese bread should be.

Then on to the stuffed pizza. This thing hardly had any sauce, and all around bland. Sure the meats had flavor, but the dough and sauce, nada!

Again, I didn't take a picture of the middle, when it was cut. Blah. I'm sure more people think this place is good than bad, otherwise their wouldn't be a franchise. But as for us, we'll stick to the Papa John's.

TF

Stir Fry aka Americanized Japanese Food aka DELICIOUS

The recipe I am about to share with you SEEMS complex, but it's really easy...so give it a try. This is probably the dish that my family and friends request the most. It's really, really good...but be prepared for garlic breath. :-)


To make this meal (chicken, rice, broccoli, and rolls) you will need the following:

One Package of Boneless Skinless Chicken Breast
Oil (Canola, Vegetable, Olive)
Teriyaki Baste and Glaze
Sweet and Sour Baste and Glaze
Botan Japanese White Rice
Soy Sauce
Butter
Broccolli (however much, it's up to you)
One Pack of King Hawaiian's Sweet Rolls (usually found in the deli) just follow the directions on back of package.

Cook the chicken in hot oil over stove top. While the chicken is cooking, cook rice in rice cooker (or combine 1 1/2 cups with 2 cups of water in pot on stove and cover. Cook 20 minutes or until done) Also, get your broccoli ready to steam...you can do that whenever you get close to being done.


Once the chicken is thoroughly cooked, add half bottle of teriyaki baste and glaze. Heat until bubbly and add half a bottle of the sweet and sour sauce. Heat unti bubbly and the chicken is done. Keep warm.


Once the rice is cooked, heat a large skillet (or Wok) and throw in a couple tablespoons of butter, entire pot of rice and fry with soy sauce until brown.
Serve the rice with the chicken and broccoli on top.


To make the "special sauce" or "white sauce" you will need...

1 cup mayo
1/3 cup, tablespoon, teaspoon of water
2 ¼ teaspoons ketchup
Tablespoon sugar
1/8 teaspoon white pepper
1/8 teaspoon regular pepper
½ pinch salt
2 drops hot sauce
2 drops rice vinegar

Blend in a bowl with a fork. Pour over entire dish (chicken, rice, brocolli) and serve. It's SO good, probably my favorite dish that I make at home.

E.A.D.

Homestyle Bakes!

I am constantly trying to find cheap meals. And at my local Wal-Mart, for only $3, I just can't get any cheaper! This is a complete meal in a box. The only thing I had to add was a little bit of water to the biscuit mixture. This meal in a box was so YUM! And it looked just like the picture on the box when I made it. It made enough for Diogo, myself, and there was even enough left over for Diogo to take to work the next day. This has become a staple in our weekly menu, with Diogo even asking for it!


A great thing about these banquet meals is that there are more than 1 kind. We've tried 3 different ones, and all of them have been excellent!


TF

Old Time Beef Stew

I decided to make beef stew last night...It wasn't my favorite dish, but it was edible and Brent seemed to like it. Who knows? Your family may like it too.

You will need:

2 Pounds Stew Meat

2 Tablespoons Cooking Oil

1 or 2 Bay Leaves

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

1/4 Teaspoon Paprika

1 Garlic Clove

1 Teaspoon Sugar

3 sticks celery

3 carrots

2 Cups Water

Dash All Spice

Brown meat in hot cooking oil.

Add water, garlic clove (peeled), bay leaves, salt, sugar, pepper, paprika. Cover and simmer for 1 and 1/2 to 2 hours.

Uncover. Add celery and carrots (cut up). Remove garlic clove and bay leaves. Let simmer for another 30 minutes or so.

If you want your gravy thicker, remove two cups of liquid from the pot, combine in seperate bowl with 2 tablespoons corn starch and 1/4 cup of water. Mix until smooth and put back in pot. Bring to boil and stir....once your gravy is thick, remove from heat and serve.

I served mine with cheese biscuits and boiled potatoes. It was pretty good, but like I said, not my favorite dish.

E.A.D.

Coxinha

When we visited Diogo's dad Manoel last year in Chicago, he brought me some to try. They were delicious. In a way, its like taking a big ball of bread, putting a chicken mixture in the middle, rolling it in breadcrumbs, then frying it. Or, in a slight way, like a hush puppy with meat in the middle. SO YUM!I found this recipe on southamericanfood.about.com. It worked out very nice :)

Ingredients:

1.5 pounds chicken breasts (about 4 halves)

4-5 cups of chicken broth

1 onion

green onions

2 bay leaves

2 tablespoons butter

2 cloves garlic

Juice of 1 lime

1 8-ounce package of cream cheese, softened

2-3 cups of flour

2 eggs

2-3 cups of very finely grated bread crumbs

Vegetable oil for frying

Salt and pepper to taste

Preparation:

Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by at least 1/2" of liquid. Add the onion (peeled and halved) as well as the bay leaves and diced garlic. Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It's necessary to cut into the chicken to tell when it is done. If some of the breasts cook more quickly, you can remove them earlier.Set chicken aside to cool, and strain the broth.

Reserve broth.

Shred the chicken into very small pieces. Stir the softened cream cheese and lime juice into the shredded chicken. Finely chop the green onion and add to the chicken mixture and stir until everything is well mixed.

Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour). Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.

At this point, you can chill the chicken mixture and the dough for several hours or overnight.

To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling.

Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown.

Serve warm.

Though this recipe is a little taxing, and takes a lot of time as you can plainly read, it is no less delicious and should be given the chance!!

TF