Sautéed Asparagus with Roasted Garlic

Sauteed Asparagus or so easy to fix that I serve them several times a month. They are great with most pasta dishes, grilled chicken and even grilled steak. Sometimes I'll garnish with roasted Sun Flower Seeds to give them a nutty flavor.

1 bunch of Asparagus
2 cloves of Garlic
1/4 cup freshly grated Parmagiano Reggiano Cheese
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
Salt and fresh cracked Black Pepper to taste

Wash then remove the hard bottoms from the Asparagus and let drain.

Slice Garlic Cloves paper thin and set aside. Heat Olive Oil over medium heat in a large skillet and saute sliced Garlic until brown making sure not to burn.

Remove Garlic from heat and drain on some paper towels. Saute Asparagus about 5 Minutes, keep moving. Add Garlic Powder and a pinch of Salt and fresh cracked Black Pepper then saute 2 more Minutes.

Remove Asparagus from heat and place in a serving dish. Garnish with Browned Garlic, Parmagiano Reggiano Cheese and serve.

Crawfish & Crab Stuffer Pasta Shells

This recipe for Crawfish Stuffed Pasta Shells takes a little time and energy to make but it is well worth the effort once you taste it.

1 lb cooked Crawfish Tails
1 lb cooked Crabmeat
1 8oz package Pasta Shells cooked and set aside
2 tablespoons real Butter
3/4 cup chopped Onions
3/4 cup chopped Celery
3/4 cup chopped Bell Pepper
5 cloves chopped Garlic
8oz of Cream Cheese
8oz of Goat Cheese
8oz of Ricotta Cheese
1 tablespoon chopped Basil
1 tablespoon chopped Thyme
1 bunch chopped Green Onions
1/4 cup chopped Italian Parsley
1 tablespoon Creole Seasoning
1/4 cup Italian Bread Crumbs
Salt and Pepper to taste
8oz Mozzarella Cheese
8oz Marinara Sauce
6 Sun Dried Tomatoes diced
1 Egg

In a cast iron skilled, melt Butter over medium heat. Add the Onions, Celery, Bell Pepper, Garlic and half of the Crawfish Tails and saute about Five Minutes, remove from heat and let cool.

Place remaining Crawfish Tails and Egg in a food processor and mix until smooth. Check for Salt and Pepper and add if needed.

In a large bowl, mix well together processed mixture and sauteed Crawfish Tails. Add the Goat Cheese, Cream Cheese, Ricotta Cheese, Crabmeat and remaining Seasoning and mix well. Check for Salt and Pepper and adjust if needed.

Stuff the shells with Crawfish mixture and place in a casserole dish with half the Marinara Sauce spooned on the bottom.

Spoon the remaining Marinara Sauce over the stuffed shells and sprinkle with Mozzarella Cheese, Chopped Sun Dried Tomatoes, Parsley and cover with foil. Heat oven to 375 and bake for Thirty Five Minutes. Remove foil and bake until brow, about 10 Minutes.

Remove from the oven and serve while still hot with a nice glass of Vino and some Sauteed Asparagus with Roasted Garlic and grated Parmagiano Reggiano Cheese.

Note: You can place the mixture in the refrigerator and let set over night then stuff the shells the next day.

Polo Amanda

This is a great Chicken and Pasta dish that we served at a restaurant my wife and I owned.

4oz Liquid Smoke
1cup Salt
1gal Water
1 large plastic bag, zip loc type

4 large Chicken Breast
1/4 cup Olive Oil
1/2 cup chopped Italian Parsley
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Yellow Bell Pepper
1/2 cup chopped Onion
1/2 cup chopped Basil
4 cloves Garlic chopped
16oz can of Stewed Tomatoes
16oz Heavy Whipping Cream
1lb Rotini Pasta cooked and drained
1 tablespoon Creole Seasoning
Salt and Pepper to taste

Mix water, 1 cup of salt and liquid smoke together in the plastic bag and brine the chicken breast over night. Wash the chicken breast well to remove remaining salt and pat dry. Grill chicken breast for or until cooked then slice into ten minutes1/2" strips and set aside.

Heat oil in a large skillet and saute bell peppers and onion until wilted, about ten minutes. Add garlic and parsley and saute two more minutes. Add the stewed tomatoes and whipping cream and cook about ten minutes.

Add creole seasoning and basil and transfer to a large mixing bowl. Mix cooked spices together with cooked chicken and cooked pasta. Check for salt and pepper and add if needed. Let set for five minutes to infuse flavors then serve while still hot.

Charbroiled Oysters

This is my recipe for Charbroiled Oysters. They are so easy to prep and make I don't know why more people don't cook these at home. You can broil them indoors on a gas grill or outside on the BBQ pit.

12 Oysters on the half shell
1 cup Real Butter melted
3 tablespoons fresh Garlic Powder
1 cup freshly grated Parmagiano Reggiano Cheese
1/4 cup freshly grated Romano Cheese
1/4 cup finely chopped Italian Parsley
2 tablespoons Creole Seasoning
1 Lemon cut into wedges
1 loaf fresh hot French Bread

Mix together in a bowl, Garlic Powder, Cheeses, half the Parsley and Creole Seasoning.

Heat grill to medium heat. Place Oysters on grill and broil for about Three Minutes, while basting with melted Butter.

Spoon Cheese Mixture over Oysters and cook until they are hot, bubbly, and puffed, about Five Minutes.

Remove from grill and garnish with remaining Parsley and several Lemon Wedges. Place on a platter and serve with hot French Bread.