Creative Commons License
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes


Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Ingredients:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Makes 5-6 servings
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



FARFALLE WITH EGGPLANT, TOMATO AND CHAMPIGNON RAGOUT


Ingredients:

1/3 cup extra virgin olive oil

1 small head of garlic, minced

2 medium size red onions, chopped

5 cups eggplants, diced medium

2 large beefsteak tomatoes, peeled, deseeded and chopped

1 large red bell pepper, diced small

2 cups champignon mushrooms, diced medium

1 1/2 teaspoons dried oregano

2 tablespoons chopped fresh basil or 1 teaspoon dried

1 bayleaf

2 cups garlic and herbs flavored tomato sauce

1 cup vegetable stock

salt and cracked black pepper to taste

1 teaspoon sugar

500 grms farfalle pasta, pre-cooked (al dente)

grated parmesan cheese (optional)

Italian flat-leaf parsley, chopped

Procedure:

1. In a large saute pan, over medium heat, saute onions, garlic and bayleaf in extra virgin olive oil until aromatics are softened (about 5 mins.)

2. Add the red bell peppers, eggplants, champignon mushrooms and dried herbs. Saute until eggplants are tender (about 8-10 mins).

3. Add the tomatoes, flavored tomato sauce and vegetable stock. Season with salt, cracked black pepper and sugar (to balance the acidity of the tomatoes). Simmer for 10 minutes. Turn off heat.

4. To serve, spoon ragout over cooked farfalle pasta and sprinkle with grated parmesan cheese and chopped parsley.

Buon Appetito! - jeannie :)

Serves 4-6



ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA
Ingredients:
250 grams spaghetti pasta, cooked al dente
1 tin anchovy fillets (don’t discard the oil)
2 tablespoons garlic, minced
4 tablespoons extra virgin olive oil
1/2 cup whole pitted green olives
1/2 - 1 teaspoon chili flakes (according to spice preference)
salt and cracked black pepper (according to taste)
zest of 1 lemon
juice of 1 lemon
lemon wedges to serve on the side
2 tablespoons chopped parsley.
Procedure:
1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat and add the olive oil.  Saute the garlic, chili flakes and anchovy fillets (with the oil in the  tin). Anchovies will melt in the sauce. Then finally add the green  olives and saute for 2 minutes.
3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.
4. Before serving, squeeze the juice of a lemon over the pasta and  sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges  on the side.
Buon Appetito! :)
Serves 3-4

ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA

Ingredients:

250 grams spaghetti pasta, cooked al dente

1 tin anchovy fillets (don’t discard the oil)

2 tablespoons garlic, minced

4 tablespoons extra virgin olive oil

1/2 cup whole pitted green olives

1/2 - 1 teaspoon chili flakes (according to spice preference)

salt and cracked black pepper (according to taste)

zest of 1 lemon

juice of 1 lemon

lemon wedges to serve on the side

2 tablespoons chopped parsley.

Procedure:

1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.

2. Place a large saute pan over medium heat and add the olive oil. Saute the garlic, chili flakes and anchovy fillets (with the oil in the tin). Anchovies will melt in the sauce. Then finally add the green olives and saute for 2 minutes.

3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.

4. Before serving, squeeze the juice of a lemon over the pasta and sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges on the side.

Buon Appetito! :)

Serves 3-4



GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA
Ingredients:
Marinade:
1/4 cup extra virgin olive oil
1 1/2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
2 teaspoons salt-free garlic and herb seasoning
2 tablespoons chopped parsley
1 pound chicken breasts, sliced into strips
- Combine all the marinade ingredients. Place chicken strips in a  ziploc bag and pour marinade mixture. Marinate the chicken for 30  minutes inside the fridge.
____________________________________________
250 grams spaghetti pasta, cooked al dente
4 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
3 tablespoons prepared pesto
salt and cracked black pepper to taste
1 cup cherry tomatoes, halved
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
Procedure:
1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat. Add olive oil and saute  the garlic until soft. Then add the marinated chicken strips and saute  for 2-3 minutes until chicken is cooked through.
3. Add the pesto sauce and season with salt and pepper to taste.
4. Add the spaghetti pasta into the pan and toss.
5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.
6. Sprinkle the grated parmesan cheese and chopped parsley.
Buon Appetito!… Happy Eating! :)
Serves 3-4

GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA

Ingredients:

Marinade:

1/4 cup extra virgin olive oil

1 1/2 teaspoons coarse salt (not table salt)

1/2 teaspoon cracked black pepper

2 teaspoons salt-free garlic and herb seasoning

2 tablespoons chopped parsley

1 pound chicken breasts, sliced into strips

- Combine all the marinade ingredients. Place chicken strips in a ziploc bag and pour marinade mixture. Marinate the chicken for 30 minutes inside the fridge.

____________________________________________

250 grams spaghetti pasta, cooked al dente

4 tablespoons extra virgin olive oil

2 tablespoons garlic, minced

3 tablespoons prepared pesto

salt and cracked black pepper to taste

1 cup cherry tomatoes, halved

1/2 cup grated parmesan cheese

2 tablespoons chopped parsley

Procedure:

1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.

2. Place a large saute pan over medium heat. Add olive oil and saute the garlic until soft. Then add the marinated chicken strips and saute for 2-3 minutes until chicken is cooked through.

3. Add the pesto sauce and season with salt and pepper to taste.

4. Add the spaghetti pasta into the pan and toss.

5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.

6. Sprinkle the grated parmesan cheese and chopped parsley.

Buon Appetito!… Happy Eating! :)

Serves 3-4



BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI

Ingredients:
Barbecue Sauce:
2 tablespoons unsalted butter
1 small onion, coarsely chopped
2 garlic cloves, minced
1 1/4 cup ketchup
2 tablespoons dark soy sauce
3 tablespoons cider vinegar or red cane vinegar
2 tablespoons brown sugar
2 tablespoons honey
2 teaspoons tabasco or any hot pepper sauce
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Coarse salt and cracked black pepper to taste
___________________
1 1/2 pounds large shrimps, shelled and deveined
1 tablespoon vegetable oil (for greasing the grill pan)
______________________________
Cheddar Cheese Spaghetti:
1/2 pound spaghetti
1/4 cup unsalted butter
2 1/2 cups half-and-half
1 1/2 cups shredded extra-sharp cheddar cheese
pinch of nutmeg
salt and white pepper to taste
1/4 teaspoon cayenne pepper
2 teaspoons finely chopped parsley
Procedure:
1. In a medium saucepan, melt the butter. Add the onion and cook over  moderate heat until softened, about 5 minutes. Add the garlic and cook  until fragrant, just about a minute. Stir in the ketchup, soy sauce,  cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne  pepper. Simmer over low heat for 40 minutes or until thickened.
2. Transfer the barbecue sauce to a blender and puree until smooth.  Season with salt and pepper. Pour half of the sauce into a bowl (to use  for brushing the shrimps before grilling) and reserve the other half (to  serve on the side).
3. Bring a large pot of water to a boil. Once the water is boiling  add a  decent amount of salt. Add the spaghetti and cook until al dente.  Drain  the pasta well and drizzle a bit of oil and toss well.
4. In a large saute pan, melt butter over medium heat. Add the  half-and-half and shredded extra-sharp cheddar cheese. Stir until the  cheese is melted and the sauce slightly thickened. Add a pinch of  nutmeg, cayenne pepper, salt and white pepper (according to taste).  Finish the sauce with the finely chopped parsley. Add the spaghetti onto  the pan of cheese sauce and toss well.
5. Put 3 shrimps on each skewer.
6. Preheat a grill pan. Brush the shrimps on both sides with the  barbecue sauce. Grease the grill pan with vegetable oil. Grill the  shrimps over moderate heat, turning once, about 30 seconds per side  (shrimps are very delicate and cooks fast).
7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 
Serves 4

BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI

Ingredients:

Barbecue Sauce:

2 tablespoons unsalted butter

1 small onion, coarsely chopped

2 garlic cloves, minced

1 1/4 cup ketchup

2 tablespoons dark soy sauce

3 tablespoons cider vinegar or red cane vinegar

2 tablespoons brown sugar

2 tablespoons honey

2 teaspoons tabasco or any hot pepper sauce

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Coarse salt and cracked black pepper to taste

___________________

1 1/2 pounds large shrimps, shelled and deveined

1 tablespoon vegetable oil (for greasing the grill pan)

______________________________

Cheddar Cheese Spaghetti:

1/2 pound spaghetti

1/4 cup unsalted butter

2 1/2 cups half-and-half

1 1/2 cups shredded extra-sharp cheddar cheese

pinch of nutmeg

salt and white pepper to taste

1/4 teaspoon cayenne pepper

2 teaspoons finely chopped parsley

Procedure:

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, just about a minute. Stir in the ketchup, soy sauce, cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne pepper. Simmer over low heat for 40 minutes or until thickened.

2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour half of the sauce into a bowl (to use for brushing the shrimps before grilling) and reserve the other half (to serve on the side).

3. Bring a large pot of water to a boil. Once the water is boiling add a decent amount of salt. Add the spaghetti and cook until al dente. Drain the pasta well and drizzle a bit of oil and toss well.

4. In a large saute pan, melt butter over medium heat. Add the half-and-half and shredded extra-sharp cheddar cheese. Stir until the cheese is melted and the sauce slightly thickened. Add a pinch of nutmeg, cayenne pepper, salt and white pepper (according to taste). Finish the sauce with the finely chopped parsley. Add the spaghetti onto the pan of cheese sauce and toss well.

5. Put 3 shrimps on each skewer.

6. Preheat a grill pan. Brush the shrimps on both sides with the barbecue sauce. Grease the grill pan with vegetable oil. Grill the shrimps over moderate heat, turning once, about 30 seconds per side (shrimps are very delicate and cooks fast).

7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 

Serves 4