Pasta Onion Spinach Saute

I was inspired by smitten kitchen for this one, but I totally went my own direction.  I didn't even think it would be blog worthy until I got to this part:

Ingredients:

1 C rotini pasta

2 T olive oil

3 cloves garlic, chopped

1/4 yellow onion, diced

1/2 C spinach

ground black peppercorns, to taste

grated gruyere or other cheese or choice, to taste

First, boil water plus 1 T olive oil.  Once boiling, add pasta.  Heat small saute pan.  Then add 1 T olive oil.  Add the chopped onion.  Saute 2-3 minutes.  Then add the garlic.  When the pasta has been boiling for about 7 minutes, places the spinach on top of the onion and garlic mixture.  Stir so the spinach slightly wilts.  Add fresh black peppercorn.

Drain the pasta.  Place in a bowl.  Pour the saute mixture on top of the pasta.  It looks like the picture above.  Then, grate your gruyere.

           Add the cheese on top of the deliciousness.            

     

                                                        
Finally, stir it up and enjoy.

Sweet Salmon Cavacappi

Ingredients: Salmon, 2 Serrano Peppers, 8 green olives, 2 Nectarines, 1 Tbsp. Cherry Pop, Half a Can of Coconut Milk, 3 Tsp. Goya Recaito, Quick Pour Light Cream, 1 Tsp. Sesame Oil, 2 Tsp. Old Bay Seasoning, 1 Tsp. Celery Seeds, Pepper (to taste), 2 Tsp. Garlic Salt, Chili Powder (to taste), Sugar (to taste) and Basil (to taste).

 

(Cream Sauce)

1. Mix Serrano Peppers, Olives, Light Cream, Recaito, Coconut Milk, Old Bay, Sesame Oil, and Nectarine Juice {blend of fresh nectarines, cherry pop soda, and simple syrup} into food processor and blend.

2. Add Celery Seed, Basil and Garlic Salt to sauce.

3. Put in bowl and let sit.

 

(Pasta)

1. Cook a cup of Cavacappi pasta.

2. Mix pasta with Cream Sauce in a pan on low heat. (stir repeatedly)

 

(Salmon)

1. Season Salmon with Chili Powder, Sugar and Pepper.

2. Place in oven on 350 for 5-10 minutes.

 

(Entire Dish)

1. Scoop out pasta onto bowl, leaving a small amount of cream sauce in pan on low heat.

2. Place cooked Salmon on top of pasta and drizzle with remaining Cream Sauce.

3. Enjoy.

Culinary Pairing: Mexican

(Sweet Corn Salad, Zesty Fish Tacos and Spanish Rice)

Ingredients (Sweet Corn Salad): Frozen bag of corn, half Red pepper, ¾ large yellow onion, 1 mango, half to 1 cup of fresh cilantro, Tblsp. of Fresh Dill, half stick of butter, 2 Tsp. Red Pepper Flakes, Tsp. Garlic Salt.

 

1. Finely chop dill and cilantro.

2. Melt butter with chopped dill and cilantro in serving cup.

3. Chop red pepper and mango into cubes.

4. Add all ingredients into a saucepan at medium heat.

Ingredients (Zesty Fish Tacos): Filet of Flounder cut into bite size pieces, ½ tsp Fajita Seasoning, ¼ Jalapeno diced, ¼ large Yellow Onion diced.

1. Add all ingredients in a bowl and let marinate for one hour.

2. Add in sauce pan and heat until fish is properly cooked.

Garnish w/ Cooked Goya Spanish Rice; Flour Tortillas, Sour Cream, Red Cabbage, Guacomole, Mexican Blend Cheese.

1. Take Tortilla out and layer it with Spanish rice.

2. Add Cheese next.

3. Then Fish.

4. Then Red Cabbage.

5. Then Guacomole and Sour Cream.

6. Enjoy with Corn Salad as a side dish.

Spicy Coconut Whiskey Soup

Ingredients: 4 Serrano peppers, 1 yellow onion, 1 celery stalk, 1 can coconut milk, 1 Tbsp. Goya Recaito, 1 Tbsp. chili garlic sauce, 1 Tbsp. butter, 1 shot of whiskey, 1 egg, 12 slices of kielbasa, two slices of provolone, pepper, salt, thyme, garlic powder, chili flakes, sugar (to taste) and chili powder.

 

 

1. Add vegetables to pot with butter at medium heat.

2. Add shot of whiskey, heat for 5 minutes.

3. In a side bowl, mix coconut milk, egg, chili garlic paste, recaito, pepper and garlic powder.

4. Add kielbasa to vegetables in pot, let heat for 5 minutes.

5. Add coconut milk mixture to vegetables and kielbasa.

6. Add thyme, chili flakes, chili powder, sugar and provolone to pot and cook for 10 minutes.

7. Enjoy.