cook pasta | Chef Emil's

Posts Tagged ‘cook pasta’

Ham & Pasta Salad

Posted: April 2, 2013 in Canyon Foods, Entree, Recipes, Salad
Tags: al dente, Asparagus, Basil Pesto, Boerne, bunch asparagus, Champagne Tomatoes, Chef Emil, cook pasta, Cooking Connection, Dinner, Easy, food, Giardiniera, greek yogurt, Ham, Macaroni, ounce package, pasta al dente, recipe, recipes, refreshing salad, Salad

Ever wondered with do to with left-over ham and get tired of the beans and ham routine?

Try this refreshing salad……….

4 cups Ham, cubed
1 – 16 ounce package Salad Macaroni
1 pint Champagne Tomatoes, halved
1 bunch Asparagus, sliced
1 cup plain Greek Yogurt
1 jar Canyon Foods Basil Pesto
1 jar Canyon Foods Giardiniera Relish

Cook Pasta al dente according to package directions.

Chop and cube all ingredients.

Mix Pasta, Ham, Yogurt, Tomatoes, Asparagus, Pesto and Giardiniera together in a large bowl. Add 1 – 2 teaspoons of salt, as desired.

Refrigerate and serve over lettuce leaves.

Garden Pasta with Sausage

Posted: February 20, 2013 in Canyon Foods, Entree, Recipes
Tags: Boerne, calabria, cheese, Chef Emil, cook pasta, Cooking Connection, Dinner, Dutch oven, Easy, food, Garden Pasta, garnish, Giadiniera, high heat, Italian, Italian Sausage, olive oil, Orti di Calabria, Ottavio, package directions, pan fry, Parmigiano Reggiano, Pasta, pasta al dente, pasta sauce, recipe, recipes, shredded, Tri-Colored Penne Pasta

1 jar Canyon Foods Giadiniera Sauce
1 jar Orti di Calabria Pasta Sauce
1 – 12 ounce box Tri-Colored Penne Pasta
1 pound Italian Sausage Links
Parmigiano Reggiano Cheese, shredded

Cook Pasta al dente according to package directions, drain and rinse.

Fry Italian Sausage in Olive Oil to until brown

Add water to almost cover and continue to cook until done, remove from heat and thinly slice.

Heat Pasta Sauce and Giadiniera Sauce together until bubbling, add Sausage Slices and Pasta, mix to incorporate.

Place on Serving Plate and garnish with Parmigiano Reggiano

Tuscan Pasta Bake

Posted: February 13, 2013 in Entree, Recipes
Tags: Bake, Boerne, Chef Emil, cook pasta, Dinner, Easy, food, grated, high heat, Italian, Italian Sausage, olive oil, Ottavio, pan fry, Parmesan Cheese, Pasta, pasta al dente, pasta sauce, recipe, recipes, sauce mixture, saute, texas, tuscan

2 jars Orti di Calabria Pasta Sauce
1 – 16 ounce package Pasta
1 package Italian Sausage
Ottavio Extra Virgin Olive Oil
Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

Veracruz Carbonara Pasta Soup

Posted: October 29, 2012 in Cookwell & Company, Entree, Recipes
Tags: artisan bread, bacon, Boerne, Central Market, Chef Emil, Chicken Broth, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, diced tomatoes, Dinner, Easy, food, Organic, package directions, pan fry, recipe, recipes, sized pieces, Uncured, uncured bacon, Veg-All, veracruz

16 ounces Pasta
1 pound Uncured Bacon, chopped
1 jar Cookwell & Company Veracruz
1 large can Country Style Veg-All
1/2 to 1 carton Central Market Organics Chicken Broth
1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil, add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

Gluten Free Chicken Cacciatore

Posted: August 30, 2012 in Adam's Reserve, Cookwell & Company, Entree, Gluten Free, Recipes
Tags: Adam's Reserve, Bake, Boerne, Chef Emil, Chicken Cacciatore, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, gluten free, Gluten Free Pasta, Mozzarella, Natural Chicken, olive oil, Ottavio, pan fry, Pasta, poultry seasoning, recipe, recipes, sea salt, Spicehouse Classic Poultry Seasoning

1 jar Cookwell & Company Cacciatore Sauce
2 pounds Natural Chicken, cut of your choice
1 – 16 ounce bag Gluten Free Pasta
Adams Reserve Spicehouse Classic Poultry Seasoning
Adams Reserve Sea Salt Sea Salt
Ottavio Olive Oil
8 ounces Mozzarella Fresca, grated

Preheat oven to 350 degrees. Cook Pasta according to package directions, drain and rinse under cool water.

Cut Chicken into bite sized pieces or leave whole and season with Adams Reserve Poultry Seasoning

Fry in Olive Oil over medium high heat until almost done.

Place Pasta in an Olive Oil greased 13 X 9 inch baking dish, add cooked Chicken pieces and Cookwell & Company Cacciatore Sauce

Mix to incorporate ingredients.

Top with grated Mozzarella Fresca

and bake until cheese is just golden brown, about 20 minutes.

Santa Fe Mac & Cheese

Posted: August 24, 2012 in Adam's Reserve, Appetizer, Cookwell & Company, Entree, Recipes, Side Dish
Tags: Adam's Reserve, American Cheese, Boerne, Chef Emil, chile stew, cook pasta, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Green Chile Stew, Mac & Cheese, New Mexico, olive oil, Ottavio, Pasta, place mixture, recipe, recipes, Ricotta Cheese, Santa Fe, Southwest Ancho, vegetarian, Whipping Cream

16 ounce package uncooked Pasta
3 tablespoons Olive Oil
1 jar Cookwell & Company Green Chile Stew
1/2 cup Whipping Cream
1 pound American Cheese, cut into 1/2 inch cubes
1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees. Oil 13 X 9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes. Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

Summer Tortellini Salad

Posted: July 16, 2012 in Adam's Reserve, Canyon Foods, Entree, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Artichoke, Artichoke & Lemon Pesto, Bell Pepper, Boerne, Buitoni, bunch asparagus, Canyon Foods, Chef Emil, Chicken, cook pasta, Cooking Connection, Dinner, Easy, food, Herb, Italian, Italian Seasoning, Lemon, nbsp nbsp nbsp nbsp nbsp, olive oil, Ottavio, ounce package, Pasta, pasta al dente, recipe, recipes, Red Bell Pepper, sweet tomatoes, Tortellini, vegetarian, Zeema Tomatoes

1 – 20 ounce package Buitoni Chicken Herb Tortellini
1 jar Canyon Foods Artichoke & Lemon Pesto
1 package Zeema Sweet Tomatoes, halved
1 bunch Asparagus, cut into one inch pieces
1 Red Bell Pepper, seeded and diced
2 teaspoons Adam’s Reserve Italian Seasoning

Cook pasta al dente, according to package directions. Mix all ingredients together to incorporate.

Serve Cold.

Pesto Shrimp Pasta

Posted: July 13, 2012 in Adam's Reserve, Canyon Foods, Entree, Recipes
Tags: Adam's Reserve, Asparagus, Basil, Basil Pesto, Boerne, Chef Emil, cook pasta, Cooking Connection, crusty bread, Dinner, Easy, food, inch pieces, jalapeno, Lemon Wedges, olive oil, Ottavio, pasta al dente, Pesto, recipe, recipes, saute, Shrimp, Toasted Pine Nuts, vegetarian

16 ounces uncooked Pasta
1 jar Canyon Foods Basil Pesto with Toasted Pine Nuts
1 pound Fresh Asparagus, trimmed and cut into 2 inch pieces
2 pounds uncooked Shrimp, peeled and deveined
1/4 teaspoon (or more) Adam’s Reserve Jalapeno Granules
Lemon Wedges for Garnish

Cook Pasta al dente, according to package directions, drain and place in bowl, add Basil Pesto and mix to incorporate.

In a large skillet, saute the Asparagus pieces in olive oil with pinch of sea salt until crisp tender. Add Shrimp and Jalapeno Granules. Cook and stir until shrimp turn pink.

Add Shrimp – Asparagus mixture to pasta and toss to incorporate. Serve with salad and crusty bread.

Savory Summer Salad

Posted: June 26, 2012 in Canyon Foods, Recipes, Salad, Side Dish
Tags: al dente, Boerne, Champage Tomato, Chef Emil, cook pasta, Cooking Connection, Dinner, Easy, food, giardiniera relish, ounce container, package directions, pasta al dente, prosciutto, recipe, recipes, sundried tomato, trottole pasta, vegetarian

16 ounce bag of Trottole Style Pasta
1 – 4 ounce container chopped Prosciutto
1 jar Canyon Foods Giardiniera Relish
1 cup thinly sliced Sundried Tomatoes

Cook pasta al dente, according to package directions.

Rinse pasta under cold running water to cool.

Chop Sundried Tomatoes into thin strips.

Add Prosciutto, Relish and Tomatoes.

Mix to incorporate and serve. Keep in refrigerator until ready to serve.

Herb and Berry Salad

Posted: May 29, 2012 in Adam's Reserve, Basting Oil, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Aged Cheese, basting oil, Berry, Boerne, Chef Emil, cook pasta, Cooking Connection, Cookwell and Company, Dash Salt, Dried Berries, Easy, food, Garlic, greek yogurt, Herb, Orecchiette, ounce container, package directions, Pasta, pasta al dente, recipe, vegetarian, White Cheddar Cheese

1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
1 bottle H-E-B Basting Oil
1 – 7 ounce container Greek Unflavored Yogurt
1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
1 container Dried Berries
Dash of Sea Salt

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

Rinse pasta under cold water.

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

Remember: Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.

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