Delicious Field Greens & Strawberry Salad

Field Green Salad, Rotisserie Chicken, Sourdough bread
Field Greens Salad, Rotisserie Chicken, Sourdough bread

imageNo one wants to cook during the hot days of summer. For this reason, I like to create different salads and pair them with a protein. Today, I picked up a rotisserie chicken and some sourdough baguette to go with my delicious salad. It’s easy and takes less than 10 minutes to prepare. Recently, I started using a nice wooden bowl.  I prepare the dressing right in it, and then, I toss the salad. This way, you avoid more cleaning and save time.   Follow me in the kitchen and watch me whip a quick meal.

 

Warning: If you are allergic to nuts  or any type of seeds, omit the pumpkin seeds.

Serves: 4-6 as a side dish
Level of difficulty: Easy

Ingredients:

  • 1  – 5-oz bag of mixed field greens
  •  1 tsp. Dijon mustard
  •  1 tsp. honey
  •  1 tbsp. balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 6 organic strawberries, sliced
  • 1 handful of pumpkin seeds
  • 4.5 oz. garlic and herbs goat cheese, broken into pieces

Preparation:  
In a medium-sized bowl, whisk mustard, honey and balsamic vinegar. Slowly, pour the olive oil and continue whisking until it emulsifies. Drop the greens, strawberries, pumpkin seeds and goat cheese. Toss well.

I served it with 2 store-bought rotisserie chicken, (only 1 in picture)  and some sourdough bread.  My family smeared the goat cheese on the bread and it was divine.

Cook’s note: You can substitute pumpkin seeds for pecans or walnuts.  If you don’t like goat cheese, use another soft cheese of your choice.

Happy Tossing from My Kitchen to Yours!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles

Orecchiette with Sweet Italian Sausage, Broccoli Rabe & Ricotta Salata

Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata
Here is another one of my mouth-watering pasta recipes to include in your weekly repertoire. It is a classic southern Italian dish from the Puglia region. Some people use Pecorino Romano cheese and hot Italian sausage. This my variation of  an easy-to-follow recipe and super tasty. If you like spicy food, I recommend using the hot Italian sausage to add some kick to this dish. Let’s have some fun in Gina’s Kitchen.

Serves: 6 -8 Level of difficulty: Easy to medium

Ingredients:

  • 1 lb Orecchiette, pasta shape (little ears)
  • 3 lbs. sweet Italian sausage with fennel, cut up in pieces
  • 1/2 cup olive oil plus more to drizzle
  • 1 bunch of broccoli rabe, (rapini) rough chopped
  • 1/4 cup of garlic, chopped
  •  1/2 -3/4 cup  low-sodium chicken broth
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 lb. Ricotta Salata cheese, cubed

    Preparation:

  1. In a medium-sized pot, boil the sausages for about 15 minutes. Drain well. Add 1/4 cup olive oil in same pot, and sear them on each side until they obtain a nice golden brown color. You may have to this in 2 batches. Remove, cut each link  in 2-3 pieces. Set aside.
  2. In the meanwhile, in another pot, bring salted pasta water to boil, and cook according to package directions. 5 minutes prior to cooking time is up, add the broccoli rabe and cook in same water. This will save you time and less cleaning.  Drain well. Drizzle with a little oil to avoid clumping. Set aside.
  3.  In an extra large skillet, on medium-high heat, heat 1/4 cup olive oil, sautee the garlic, deglaze with chicken broth,  cook for 1 minute, add the pasta with the broccoli rabe, sausages, season with salt & pepper, and finish with the cheese. Add more chicken broth if necessary. Lower the heat, stir well to incorporate all the ingredients. Drizzle with olive oil and serve at once.

    Wine pairing suggestions: A chilled Gavi, Pinot Grigio, Verdicchio, or a Riesling if you are using the hot Italian sausage. Always cook with love and your food will love you back!

    Recipe written by Gina Martino Zarcadoolas
    Photos by Gina Martino Zarcadoolas for FoodiewineloverFoodiewinelover
    My Food, Wine, & Travel Lifestyles
    Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata

Easy Pasta Primavera

As you know by now, I love eating pasta. It is definitely my favorite starch and one of the most versatile food to prepare.  For us South Floridian, it feels like summer already but for most of you, it’s still springtime. The flowers are blooming, and some veggies are in season.  It’s Pasta Primavera time, a simple pasta dish made with fresh vegetables in a cream sauce. It’s easy and delicious.  You can use any pasta shape of your choice, but today I am using a small farfalle. They’re commonly known as bow-tie, and the meaning stands for butterfly in Italian.

Serves: 6-8 as a main meal Level of difficulty: Easy – It takes about 20  minutes from start to finish depending how fast you prep your ingredients.

Ingredients:

  • 1 lb. small farfalle pasta
  • 1/2 head of garlic, chopped
  • 1 small onion, chopped
  • 1/4 cup olive oil + more to drizzle
  • 15 oz. whole-milk ricotta cheese
  • 1 lb. asparagus, trimmed
  • 1 pint cherry tomatoes, cut in halves
  • Salt & freshly ground pepper to taste
  • 1/2 tsp. Italian seasoning
  • 1/2 cup pasta water, (reserved)
  • 3-4 basil leaves, cut in chiffonade

    Preparation:

    1) In a large frying pan, on medium-high heat, heat up olive oil. Sautee onions for 2-3 minutes, add the garlic, and sautee until you smell the beautiful aroma. Set aside.

    2) Bring the pasta water to a boil. Add a handful of salt, and cook pasta according to package directions. About 5 minutes or so before the time is up, add the asparagus and cook in the same pot to save time. Before draining, reserve 1/2 cup or so of pasta water.

    3) Turn the burner back on with the onions and garlic on low, drop the pasta, season with Italian seasoning and black pepper. Add the tomatoes and  asparagus. Slowly incorporate the ricotta, pasta water and basil.  Stir well to combine all the ingredients. Garnish with some veggies on top to make it enticing. Drizzle with olive oil.  Voila! It’s that easy!

    Wine pairing suggestions: Verdicchio , Gavi or a Sauvignon Blanc will work beautifully with this spring dish.

    Cook’s Tips

    You can use a variety of vegetables such as zucchini, green or red bell peppers. The choice is endless.  For a more flavorful version, roast the veggies in the oven, however, keep in mind, this recipe is meant to save you time. Put your own twist on it, and make it your signature dish.

    A recipe is to be used as a barometer, if you are on a salt-restricted or low-fat diet, cut back on the salt and use a part-skim ricotta cheese.

    Happy Cooking from My Kitchen to Yours,

Easy Pasta Primavera

Recipe by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

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Pasta with Pancetta, Peas & Ricotta

Pasta with Pancetta, Peas & Ricotta
Pasta with Pancetta, Peas & Ricotta

This is one of the easiest and most delicious pasta dish you will come across. I assure you, even if you don’t like peas, you will enjoy them  because they are bathing in the pancetta fat. I like to use a short pasta for this recipe. The last time I made this dish, I used a pasta shape called Fusilli that looks like a corkscrew. I sent my son shopping for me, and he told me he could not find the Fusilli but found Rotini instead. They are very similar in shape and look like corkscrews, except the Rotini is shorter.  Recently, a Facebook friend posted this dish on his profile, and it looked delicious. I tried it for Christmas, and it was a big hit. I made it again In January for my family. Sadly, this was the last time my dad was able to eat (food) my pasta. I will not get into personal details but this recipe has a lot of emotions attached to it. I am hanging on to hope that someday, soon, he will be able to taste my pasta again.  Let’s get cooking! Follow me in Gina’s Kitchen!

Level of difficulty: Easy – Serves: 4-6 as a main meal

Ingredients:

  • 3/4 lb. pancetta, sliced 1/2-inch thick, then chopped
  • 1 tbsp. olive oil, plus more to drizzle
  • 10 oz. frozen peas, thawed
  • 15 oz. ricotta, whole milk
  • 1 lb. Rotini or any short pasta or your choice
  • 1/4 cup pasta water, (save after draining pasta)
  • salt & freshly ground black pepper
  • 1/4 cup of Parmigiano Reggiano (parmesan cheese)

Preparation:

1) In a large stainless-steel skillet, over medium-high heat, heat olive oil, brown the pancetta, for about 10 minutes, (do not over cook,  you don’t want them too crispy) add the peas, continue cooking while stirring for another 10 minutes or so, until you obtain a nice brown color like you see in the picture. At this point, turn the burner on the lowest setting.

2) Simultaneously, In a large pot, bring the pasta water to a boil. Add salt, and cook pasta according to package directions. I always cook mine al dente, meaning to the bite in Italian, (undercooked for 1-2 minutes) that is your choice, but I recommend it. Save some pasta water, and drain.

3) Add pasta to the pancetta and peas, slowly stir in the ricotta, the water, parmesan cheese, black pepper.  Please note, the burner is still on the lowest setting to warm up the ricotta. Stir it just enough to incorporate all the ingredients and remove quickly.  Drizzle with olive oil. Serve immediately while it’s piping hot.

My family had a feast, and my biggest joy in life is seeing them relish my food. This is what fuels me to keep cooking. My life has been hectic, but I am hoping to find more time in the kitchen.

I hope you will try this recipe, and when you do, please share your thoughts with me.

Pasta with Pancetta, Peas & Ricotta
Pasta with Pancetta, Peas & Ricotta

Wine pairing: I recommend a medium to full-bodied red wine with enough acidity to cut though the fattiness of this savory dish. A Chianti, Rosso, Super Tuscan, (and the list goes on) will make a superb pairing. I am not a huge fan of white wine but occasionally, I do enjoy a crisp one with certain meals.

Cook’s note:

1) The use of butter is an option, and you can add it at the end with the ricotta.  It will  make the dish creamier and add richness but it is also added calories. If you are on a low-fat diet, you may want to avoid it altogether and stick to the olive oil. I did not use butter and surprisingly the taste was amazing.

2) Regular bacon can be used instead of pancetta.

This dish is inspired by Timothy Eric DeMarco
This is the ratio and method that I used in my version of the recipe.
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Happy Cooking!

Gina aka Foodiewinelover
cropped-cropped-logofoodiewinelover11.png

Scrumptious Seafood Pasta Dish #2 With a Twist

There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same.  However, having been in the kitchen for so long, I like to challenge myself,  play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

Roasted bell peppers

Serves: 4-6
Degree of difficulty: Easy – Medium

You will need a brown paper bag

Ingredients:  

  • 1.5 lb. sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 2 red bell peppers, roasted/charred (the twist) rough chopped *
  • 3/4 cup heavy cream
  • 1/4 cup pasta water, if needed *
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) Wash peppers, and broil them whole,  on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan.  Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3)   Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner. 

4) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta  into the scallop sauce, and add pasta water if necessary.  Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds.  Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2
Scrumptious Seafood Pasta Dish #2
Scrumptious Seafood Pasta Dish
Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

Happy Cooking and Cheers from Gina’s Kitchen! 

logofoodiewinelover1

Aglio E Olio With Broccoli Rabe & Roasted Tomatoes

Aglio e Olio with Broccoli Rabe and Roasted Tomatoes
Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

 

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start  visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish, and take full credit for the recipe and the method of cooking.

Serves: 6-8  Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast-paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and  do not use your cell phone. (LOL) 

Ingredients: 

  • 1 – 16 oz  pasta Gigi Flowers, (Flora’s Brand) *
  • 1 pint of cherry tomatoes
  • 1/2 lb of pancetta, chopped *
  • 1/3 cup of garlic, chopped
  • 3/4 cup extra virgin olive oil, plus more to drizzle
  • sea salt and pepper to taste (pepper is optional)
  • Pinch of crushed red pepper
  • 1 head of broccoli rabe, rough chopped
  • 1/4 cup pasta water (reserve)
  • 1/2 -3/4 Grana Padano cheese for grating *

    Preparation:

    1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425 degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

    2) In the meanwhile, bring the salted pasta water to a boil.

    3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sautee the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (away from the burner)

    4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness, and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

    5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well, and serve at once.

    Cook’s Tips:

    1) Use any short pasta you have in your pantry
    2) you can substitute pancetta with bacon
    3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
    4) Always cook pasta accoring to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

    As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

    Wine suggestions: Any white wine of your choice. Make sure it’s nicely chilled but not overly so you can taste the aromas of the wine.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
Foodiewinelover
My Food, Wine & Travel Lifestyles

 

Guacamole for Super Bowl 50

preppingguacamoleI wasn’t planning on making anything today, but I decided at the last-minute to share with you my simple and very delicious guacamole. It’s just in time for the Super Bowl, and it takes less than 15 minutes to prepare. Guacamole is a very popular dip made with avocados, and is a major crowd pleaser, especially on Game Day!

Servings: 6-10 as a dip with tortilla chips – served with other food
Level of difficulty: Super easy

Ingredients: 

  • 6 Hass avocados, peeled and scooped out of skin
  • 1-2 lime, juiced *
  • 1 plum tomato, seeded, diced
  • 1/4 cup of red onions, diced
  • 1/4 cup extra virgin olive oil, plus more to drizzle
  • 1 jalapeño, diced – optional – plus more for garnish
  • sea-salt to taste – don’t be afraid, it will need it *
  • freshly ground black pepper, to taste
  • 1 large bag of tortilla chips

    Preparation:

1) In a large mixing bowl, add the avocados, lime juice, tomatoes, onions, oil, jalapeño, salt and pepper. Use an old-fashioned potato masher, and mash it about 20 – 25 times by hand. I use this method because I like my guacamole chunky, and this way, it stays nicely on the tortilla chip. Who wants a runny guac??

2) Place in a serving bowl and chill for at least 30 minutes to one hour. When ready to serve,  taste for flavors, add more salt, and lime if necessary.  Give it a good stir. Drizzle with olive oil. Garnish with jalapeño. Serve with the tortilla chips.

Your guests will be dancing salsa while watching the game.

Cook’s Tips:

1) Use the small avocados because they taste better. Always have extra ones because you never know if one will be rotten on the inside.

2) Always check for acidity, the amount of lime you will use, will depend on how juicy they are.

3) Unless, you are on a sodium-restricted diet, you will need to use salt to bring the flavors together.

4) As you can see, I avoid using strong spices because I want to taste the avocados…

Happy Super Bowl Sunday! Enjoy!!!!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles

Guacamole
Guacamole by Foodiewinelover

My Food, Wine & Travel Lifestyles

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