Spicy Bacon Spaghetti

This dish has a very promising taste; you will love the smoky, tangy, and spicy flavor.

I have cooked this dish several times since I learned from an Italian friend about the recipe. It is the absolute perfect menu for dinner, especially if you have a visitor or on a special occasion. I love having this pasta with red wine and grilled steak. This was our dinner last night actually and I matched it with baked mussels. Try this pasta and you will be thankful for heaven once you taste it. Let me know if you did! Ciao!

Ingredients:

1 lb. spaghetti noodles

16 oz. bacon, slice into small pieces

6 cloves garlic, minced

2 cups fresh parsley, finely chopped

3 tsp. pepper flakes (you can adjust according to your taste)

½ cup red wine vinegar, good quality

salt, and pepper to taste

 Procedure:

1. Cook the noodles according to the package direction, set aside.

2. Brown the bacon in a large saucepan set aside the fried bacon and removes some of the fat. You can omit fat to olive oil if you choose to.

3. Sauté the garlic until fragrant.

4. Put back in the bacon and pour in the red wine vinegar to glaze, sprinkle it with red pepper flakes.

5. Throw in the chopped parsley and the noodles. Stir and season to taste with salt and pepper.

6. Ecco! Enjoy the delicious spicy bacon pasta.

Pancit Canton

Finally, we have made it through another icy winter storm, and now we are recovering from cabin fever. First thing in my mind is to have pancit canton.

Pancit for Filipinos is one in a million dish, everywhere in this world if you are Pinoy you can’t deny pancit. Dozens variation of pancit but pancit canton after bihon is widely prepared by many Pinoys.

In the region where I grew up, pancit bato is popular served. I love it, especially if prepared by my Lola (Grandma).

Well, being said about pancit here is my pancit canton recipe and the way of preparations adapt from my loving Lola.

Ingredients:

10 oz. pancit canton noodles

250 g pork belly, sliced

2 pcs fried tofu, sliced

3 Tbsp. olive oil

2 cloves garlic, minced

2 cups chicken broth

½ cup onion, finely sliced

½ cup chopped celery stalks

1 ½ cup shredded cabbage

1 cup chopped choy sum

1 carrot, thinly sliced

2 Tbsp. soy sauce

1 Tbsp. oyster sauce

ground black pepper

lime to garnish

Procedure:

1. In a wok, brown the pork belly and set aside.

2. Remove the fat from wok and add olive oil.

3. Sauté garlic and onion until fragrant, add in the vegetables by batch. First, carrot, sauté for a minute next, the rest of vegetables.

4. Add the meat and tofu, season it with oyster sauce and soy sauce.

5. Continue sautéing until vegetables are tender and crisp.

6. Remove out from wok the vegetables, set aside.

7. Back in wok, pour in the chicken broth to simmer and season it with ground black pepper.

8. Once it simmers, add the noodles, turn heat over medium-low heat. Gradually stirring until the noodles absorb the liquid.

9. Bring back the cooked vegetables to wok and keep stirring to combine the noodles and vegetables.

10. Squeeze it with lime and serve.

Beef and Zucchini Pasta

I hardly thought of what menu for tonight, and checked what I got in my kitchen. I had penne noodles in my pantry, zucchini and red bell pepper bought yesterday and got also sirloin beef in the freezer. I came out with this recipe from nowhere, I just made everything easy and simple but the outcome is perfect. You would love the flavorful beef and the crisp of zucchini in every bite. Try it and the taste is wonderful.

Ingredients:

1lb. Penne noodles
1 lb Sirloin beef, cut in strips
2 Medium size zucchini, cut diagonally
Olive oil
a medium size red bell pepper chopped
3 Cloves garlic, crushed
1 Sweet onion, chopped
1 tsp. red pepper flakes
2 Tbsp. Oyster sauce
2 Tbsp. light soy sauce
Salt and ground black pepper

Procedure:

1. Fill a large pot of water with salt, and let it to boil. Slowly add the pasta and stir gradually so the noodles won't stick together. Cook the pasta al dente.

2. While waiting for the pasta to cook, in a bowl, marinate the beef in oyster sauce and sprinkle with ground black pepper.

3. Place the non-stick saucepan and heat the olive oil. Saute the garlic and onion for 2 minutes.

4. Add in the marinated beef and simmer until the beef turns brown.

5. Next is the vegetables, toss them together and simmer for another 3 minutes.

6. Pour in soy sauce and season with red pepper flakes, little bit of salt and ground black pepper.

7. Toss the pasta with beef and vegetables and bring to simmer for a minute.

8. Serve hot and sprinkle with Parmesan cheese if desired.

Scallops and Mushroom Alfredo

How about pasta for dinner tonight? Oh you would heavenly appreciate this recipe, the saucy scallops and mushroom alfredo. Preparation just made for you so easy. Note down also that scallops is a good source of Vit. B12 and Phosphorus.

INGREDIENTS:

1 lb. fettuccine noodles
1 jar or 10.5 oz ragu cheesy alfredo sauce
1 lb thawed medium scallops
1 tin of mushroom
olive oil
5 cloves garlic minced
1 tsp. Italian seasoning
Parmesan cheese

PREPARATION:

1. Boil water and cook the fettuccine until al dente in 13 minutes.
2. Drain and set aside the pasta.
3. In a pan over medium heat, heat oil and saute garlic, don't burn the garlic.
4. Add in the scallops saute for 2 minutes.
5. Pour out the brine and add in the mushroom, saute for 3 minutes.
6. Pour in the cheesy alfredo sauce. Season it with Italian seasoning.
7. Stir well and simmer for 5 minutes.
8. Add in the noodles and toss.
9. To serve sprinkle with parmesan cheese.

TIPS:
Using ready made sauces will save a lot of time.

Spaghetti Bolognese with Mango Peach Salsa

Today, I came up a new menu after a marathon of oriental food on the table. Spaghetti Bolognese, which all kids loved. My daughter has tasted and even asked for another plate. This recipe is perfect for a busy Mom. Any existing sauce can keep in the fridge and reheat for the next meal. Try this satisfying sweet spaghetti bolognese with mango peach salsa.

Ingredients:

1 lb. Spaghetti noodles
26 oz Spaghetti sauce
1 lb Ground beef or ground turkey
2 cups Mango with peach salsa
Olive oil
6 Cloves garlic minced
1 Large size red onion chopped
2 Carrots diced
salt and ground pepper
Parmesan cheese

Procedure:

1. Boil the spaghetti noodles according to the package direction.
2. Drain in a colander. Set aside.
3. In a big sauce pan, heat olive oil over moderate flame.
4. Saute garlic and onion until fragrant.
5. Add the ground beef, stir and cook until the meat turns brown.
6. Add the diced carrots and next the spaghetti sauce.
7. Bring it to simmer. Stirring occasionally.
8. Add the mango with peach salsa. Simmer for 5 minutes.
9. Season the sauce with salt and pepper.
10. Mix desired amount of sauce in pasta.
11. Sprinkle a Parmesan cheese is optional.

Easy Mushroom and Parsley Spaghetti

This pasta should be loved by everyone because of the rich tomato sauce taste, combined with healthy vegetables. Preparation doesn't take much time. This pasta can be served for any occasion and season. Try it, you will love every twist and bite of mushroom and parsley spaghetti.

INGREDIENTS:

1 lb spaghetti
4 Tbsp. olive oil
15 oz tomato sauce
227 g or 8 oz portobello mushroom sliced
1 cup fresh parsley finely chopped
0.99 lb lean ground beef
150 g smoked beef sausage chopped
7 cloves garlic crushed
1 white onion chopped
1 tsp. Italian seasoning
1 pepper bell orange or red
dash of salt and ground black pepper
grated parmesan cheese

PREPARATION:

1. Boil the spaghetti in 6 quarts water with oil and pinch of salt until al dente. Drain and set aside.
2. In a large skillet, heat oil and saute garlic and onion.
3. Add the ground beef, saute until golden brown.
4. Add in the sausage and saute for 3 minutes.
5. Add the mushroom, parsley and bell pepper.
6. Pour in the tomato sauce.
7. Season it with Italian seasoning, salt and ground black pepper.
8. Mix with the cooked pasta and sprinkle with grated Parmesan cheese.

TIPS:
Best when use fresh tomatoes.

Easy Stir-Fry Egg Noodles with Shrimp (虾仁炸面)

Chao Mian 炸面, is one of my favorite dishes when I was in China. The unique taste of the noodles cooked in sweet and spicy sauce. Chao mian can be cook with pork, chicken or beef. Here in my recipe I used shrimps, try this delicious stir-fried egg noodles.

INGREDIENTS:

225 g egg noodles
100 g shrimps peeled and deveined
100 g sweet sausage sliced
0.70 lb bok choy
1 large leek cut into strips
3 stalks green onion chopped
1 medium carrot cut into strips
1 sweet red onion sliced
3 Tbs. vegetable oil
2 eggs
1 Tbsp. white sugar
2 Tbsp. light soy sauce
1 tsp. chicken powder
1 tsp. red pepper flakes
dash of ground black pepper

PREPARATION:

1. In a wok, heat oil over in high heat. Fry the eggs, stir the eggs while frying.
2. Add in the onions, shrimp and sausage continue frying for 2 minutes.
3. Add the carrots, leeks and bok choy. Stir and fry until vegetables are cooked. Set aside.
4. Turn the heat in medium, same wok add 1 cup of water and soy sauce season it with sugar, chicken powder, red pepper flakes and ground pepper let it to boil.
5. When boiling add the egg noodles, cooked until the noodles absorb the sauce.
6. Pour in the fried vegetables and mix them well. Sprinkle over the chopped green onion.
7. Serve while its hot.

Easy Shrimp and Basil Fettuccine

Shrimp and Basil fettuccine is perfect for busy people. After a long day's hard work, you can satisfy yourself with this pasta. Preparation is quick and easy. Try this delicious recipe that can be served to your guests too.

INGREDIENTS:

150 g fettuccine
100 g shrimp peeled and deveined
6 oz cream of mushroom
1 1/2 tsp. dried basil
3 stalks green onion chopped
1 small green bell pepper chopped
4 cloves garlic minced
3 Tbsp butter

PREPARATION:

1. Boil fettuccine in a big pot according to the package direction. Drain and set aside.
2. Melt the butter over low heat and saute the garlic, shrimp and green bell pepper.
3. Pour in the cream of mushroom, stir slowly and simmer for a 2 minutes.
4. Add the fettuccine and toss it in the mixture.
5. Sprinkle the green onion and dried basil, toss it well.
6. Ready and serve.

TIPS:
Instead of using heavy whip cream, cream of mushroom or cream of chicken can be a good substitute.

Easy Chicken Macaroni Salad

Chicken macaroni salad is one of a million salad for most Filipino. The tangy taste from mayonnaise, chunky chicken, and crunchy bits of carrots and onion is really awesome. I hundred times recommend this amazing recipe. Try and try and more try the chicken macaroni salad.

INGREDIENTS:

300 g macaroni elbow
12 oz or 350 g chicken chunks in water
1 1/2 c mayonnaise
1 small red onion diced
1 small carrot diced
a handful of raisin
2 Tbsp. sweet pickle relish
4 oz cheddar cheese diced
salt and ground black pepper

PREPARATION:

1. Boil the macaroni noodle "al dente" in 5-6 quarts of water. Add 1 tsp. oil and salt, if desired.
2. Stir gently, drain well.
3. In a big bowl, toss the macaroni in a remaining ingredients.
4. Add salt and pepper to taste.
5. Chill for several hours and serve. Enjoy.

TIPS:
Adding hard boiled eggs is an optional. Boiling the carrot lessens the nutrients.

Easy Stir-Fry Beef with Black Pepper Pasta

This is one of my best pasta recipe. My husband was amazed with the gracious taste the first time I made this. Preparation is very simple, and few ingredients required. For the black pepper lovers, I'm sure you'll love this too.

Ingredients:

300 g Beef bottom round toast, thinly sliced
300 g Fettuccine noodle
2 Tbsp. Butter
1Tbsp. Olive oil
1 tsp. Freshly coarse ground black pepper
3 Tbsp. butter
1 Yellow onion, sliced
1 cup Green bell pepper, thinly sliced
1 tsp. light soy sauce
dash of salt to taste

Procedure:

1. Boil the pasta in 8 cups of water with salt and oil for 12-13 minutes. Drain.
2. In a bowl, marinate the sliced beef in enough soy sauce for 3 minutes.
3. Melt the butter and heat oil in a large skillet, saute the marinated beef until brown and steam up the liquid.
4. Add in the onion and green pepper, sprinkle with coarsely ground black pepper. Saute for a minute.
5. Toss in the pasta.
6. Serve while its hot. Enjoy.

TIPS:
You may like to dash it with fresh grated Parmesan cheese. Taste is awesome.

Easy Macaroni Soup

Macaroni soup is normally prepared in Philippines for breakfast or occasionally during special events. For countries, that have winter season this a perfect soup to keep you warm. Try it and enjoy every sip.

Ingredients:


1 lb. Pasta noodles can be (elbow, ziti or shell)
5 c Water
300 g Chicken breast
4 pcs. Beef frank hotdogs chopped
1 cube chicken bouillon
1 can (13 oz) evaporated milk
1 Large size carrot
3 Stalks celery chopped
1 Medium onion
4 Cloves garlic minced
3 Tbsp. Butter
1 Tbsp. Olive oil
Quarter slice of cabbage shredded
Ground pepper and salt to taste.

Procedure:

1. Boil the chicken breast in 5 cups water until the meat get tender.
2. Separate the meat to the broth. Shred the chicken breast. Set aside.
3. Heat the oil and melt the butter or margarine in a large pot, saute the garlic, onion and add the macaroni noodles,beef frank hotdogs and the shredded chicken breast, saute for 2 minutes.
4. Pour in the broth.
5. Bring it to boil until the noodle soften, you can add some more water as necessary.
6. Put in the carrots and the chicken bouillon. Simmer for 2 minutes.
7. Slowly stirring while pouring the evaporated milk. Simmer for few more minutes.
8. Add in the shredded cabbage and celery.
9. Season it with ground pepper and salt.
10. Serve while it's hot and perfect match with garlic bread.