Lemon Pasta with Scallops

This a perfect Valentines Day dinner to make together. One of you does the pasta, and the other the scallops.

And if there’s only one of you - call someone you like and make it together over facetime :) Read the whole recipe all the way through first (always a good rule btw).

Serves 2

Pasta

1/3 cup olive oil

2 cloves garlic, minced

Zest and juice of 1 lemon

1/4 teaspoon red pepper flakes, more if you like it spicier

Kosher slat & fresh ground pepper to taste

1/3 cup grated Parmesan cheese, plus extra for plating

1/2 pound any kind of pasta you like, though longer noodles definitely fit better here

2 tablespoons chopped curly parsley

1. Add pasta to heavily salted boiling water, stir lightly to keep from sticking

2. About 1/2 way into the pasta cooking time, heat a large skillet over medium heat and add the oil and garlic - you don’t want the garlic to burn, just sizzle lightly

3. After about 30-45 seconds, add the red pepper, stir then put in the lemon zest and juice - mix well and keep on low (btw, if making the scallops this is when you should start heating the pan, see below)

4. When the pasta is al dente (still a bit firm when you bite it), remove from the water with tongs and put into the pan (save about a half cup of the pasta water) then top with the parmesan

5. Add about 1/4 cup of the pasta water, and mix really well to coat the pasta - if you want it a bit thicker, add more cheese

6. Season with salt & pepper and add the parsley - mix well again and plate, finally topping with a little more Parmesan

Scallops

6 sea scallops, the large ones, out of the fridge about 30 minutes before cooking

Kosher salt & fresh ground pepper

1 tablespoon olive oil

1 tablespoon butter

1. When you get to step 3 of the pasta, heat a skillet on medium (mostly) high, and season the scallops with salt & pepper

2. Add the butter and oil to the pan, and when melted add the scallops

3. Cook a couple minutes or until you get a good crust on the bottom, then turn over a cook another minute and a half or so

4. Plate with the pasta

One Pot Mac

INGREDIENTS

• ⅓ lb bacon, sliced thin widthwise
• 1 clove garlic, minced
• 8 ounces macaroni-type pasta (I used orecchiette in this recipe)
• 2 cups milk
• ½ teaspoon mustard powder
• 1 tablespoon butter
• 1 cup chicken broth
• ½ teaspoon fresh ground pepper
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese

DIRECTIONS

1. Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
2. Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
3. Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, ½ cup chicken broth and pepper - give it a little stir to loosen the pasta
4. Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
5. Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.

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Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

WATCH ME MAKE THIS

FEATURED ON MY TV SHOW 

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SIMPLE ALFREDO SAUCE

Serves 4

Get with the program y’all…this will help your food life. Such an easy base for any pasta to add whatever toppings you want, mushrooms, bacon, shrimp, chicken… you name it.

INGREDIENTS

• 2 tablespoons butter

• 1 big garlic clove, crushed

• 16oz carton whipping cream

• 1/2 cup parmesan cheese, finely grated

• 1 large pinch Kosher salt

• 3-4 grinds fresh ground black pepper

DIRECTIONS

1. Heat butter in large deep skillet to low/medium heat, add garlic cook for one minute

2. Add whipping cream to pan, cook for 20-30 minutes, to thicken and reduce a little

3. add parmesan to sauce, stir and cook for further 3-4 minutes

4. Pour over your favorite pasta

 WATCH ME MAKE THIS

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Mexican Lasagna

I made this one night with a box of busted lasagna noodles and it was great, not to mention a lot easier than dealing with the whole noodles. Either make it an oven proof pan, or make it then put into an oven safe casserole dish for baking. 

Serves 6

Oil

½ yellow onion, diced small

2 red or green jalapenos, seeded and diced fairly small

1 serrano peppers, and diced small

2 large clove garlic, minced

1/2 lb ground beef

9 ounces beef chorizo

2 tablespoons fajita seasoning, recipe here or 1 pack store-bought fajita seasoning, about 1.3 ounces

15oz can diced tomatoes, drained

6 ounces ‘oven ready’ lasagna noodles, (the no-boil kind) broken into 2 inch-ish pieces

8 ounces shredded pepper jack cheese

Fresh cilantro for garnish

• Heat oven to 350

• Heat about a tablespoon of oil on medium high heat, and add onion, jalapeno & serranos - stir and let cook until beginning to soften, about 5 minutes

• Add the ground beef and chorizo, and cook until almost done, probably 5 minutes

• Put in garlic, and when fragrant stir through, then add tomatoes and fajita seasoning

• Mix well, and add about 3/4 of the cheese and the broken noodles

• Stir thoroughly to combine everything, add top with remaining cheese

• Cover with a lid or foil, and put in the oven 30 minutes or until bubbly

• Remove foil, and turn on broiler - cook until the top just starts getting crispy 3-5 minutes

• Let rest 5-10 minutes, top with cilantro and serve

Pasta with Bratwurst & Sour Cream

Try this quick and easy dinner idea, it's hearty and packed with flavor.

INGREDIENTS

• 1/2 pound penne pasta
• 2 bratwurst, uncooked
• 1/2 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• 6 ounces sour cream
• 1/4 cup parmesan cheese, grated plus a little more for serving
• 1/4 cup finely chopped parsley
• 2 -3 ounces milk or pasta water 

DIRECTIONS

1. Boil pasta according to package directions
2. Slice brats lengthwise, remove sausage and cook in a non-stick medium sized pan
3. While it cooks, season with red pepper, salt & pepper
4. When sausage is longer pink, add sour cream & stir well to combine
5. Drain pasta (reserving about ½ cup pasta water) and add to sausage with most of the parsley and parmesan
6. Mix well, and depending on how thick or thin you like it, add a little pasta water or milk
7. Mix again well and plate, adding a little more parsley

WATCH ME MAKE THIS

PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

WATCH ME MAKE THIS

BAKED PENNE

Dear Hungry family, fear not, this recipe is super easy and made from basic pantry ingredients, so you can whip this up and have it on the table in under 30 minutes.

Serves 4

INGREDIENTS

• 1 lb penne pasta, cooked al dente
• 1- 28oz can San Marzano tomatoes, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon red pepper flakes
• 12oz can tuna in oil, drained
• pinch Kosher salt
• few grinds freshly ground pepper
• 5oz ricotta cheese
• 1/4 cup Parmesan cheese, shredded

DIRECTIONS

1. Preheat oven to 350 degrees
2. In large pot on medium heat, add tomatoes, oregano, red pepper flakes, salt, pepper, cook for 5-7 minutes
3. Mix ricotta and tuna into sauce, cook for 2 minutes, stir in cooked pasta
4. Add this to oven proof dish, sprinkle over parmesan, cook for 30 minutes

WATCH SAM MAKE THIS >>>

LAMB MOUSSAKA

Serves 6

Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

INGREDIENTS

• 2 large globe eggplants
• Olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced 
• 2 pounds ground lamb 
• 2 cups tomato sauce 
• 1/8 teaspoon ground cinnamon 
• 1/3 cup chopped Italian parsley
• Kosher salt & fresh ground pepper
• 5 tablespoons butter 
• 4 tablespoons all-purpose flour 
• 3 cups milk, warmed 
• 1/8 teaspoon nutmeg
• 1/4 cup breadcrumbs

DIRECTIONS

1. Preheat oven to 350
2. Slice eggplants to get 12 – ¼ inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened 
3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
4. Add lamb and cook until no longer pink – pour off any fat that accumulates
5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
7. Add the warm milk one cup at a time and whisk continuously until smooth
8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce 
10. Smooth sauce over the top and scatter wit breadcrumbs
11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve

Everyday Tomato Sauce

Makes about 2 cups

Whether you use this for pasta, spooning on top of a poached egg or dipping crispy raviolis into - just make it. 

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 3 large cloves garlic, minced

• One 28-oz can whole peeled tomatoes

• 2 tablespoons tomato paste

• 2 tablespoons balsamic vinegar

• 1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot

• 1 tablespoon sugar

• 1 tablespoon dried oregano

• Kosher salt and pepper to taste - and don't be shy about the salt for sure

Directions

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes

2. Add garlic and cook another minute or so - just until fragrant

3. Add tomatoes, squishing each one with your hand to break it up as you add it - if using your hand is an issue break them up with a spoon but hey this is cooking so deal with it junior

4. Next put in tomato paste, balsamic vinegar, red pepper, sugar and oregano

5. Stir really well, combining everything

6. Add salt and pepper to taste

7. Bring sauce to a boil, then turn down heat and let simmer about 30 minutes

8. Serve on everything - pasta (of course) eggs, polenta, pizza, grilled bread, chicken...did I say everything?

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Lobster Pasta

Serves 3-4

Yum

Ingredients

• 2 lobster tails, uncooked
• 1/2 large yellow or white onion, diced
• 1 small green pepper, diced
• 1/2 pound shell type pasta
• 1 large clove, or 2 small cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• Kosher salt & fresh ground pepper
• 1/3 cup cup parsley, minced
• Zest of 1 lemon
• Extra virgin olive oil, for finishing

Directions

1. Steam lobster tails about 12 minutes or until done, let cool slightly, remove meat and cut into bite size pieces
2. Cook pasta until done
3. While the lobster steams, cook onion and green pepper in a little oil until softened
4. Put in garlic, and cook about 1 minute
5. Add red pepper, butter, lobster and season with salt & pepper
6. Stir well then put in parsley & lemon zest
7. Combine and heat through, then finish with a drizzle of olive oil

Spicy Sausage Pasta

Serves 6

Love it, love it, love it. What more can I say? Delicious. That's all. Ok, smooth and creamy too. There - I'm done.

5 slices raw bacon, diced fairly small

4 tablespoons butter

3/4 cup panko bread crumbs

1 tablespoon olive oil

1 pound spicy Italian sausage, (casings removed if in sausage form)

1 pound penne pasta

4 cloves garlic

1 1/2 cups whipping cream

1/2 cup shredded Parmesan cheese

2 tablespoons fresh chopped parsley

• Add bacon to a non-stick pan, and cook until just getting crispy - remove to a paper towel to drain

• Remove bacon grease, leaving about a tablesppon, then add 1 tablespoon of the butter to the pan and when melted and add bread crumbs - stirring often over medium high heat until golden brown then add back in the bacon, stir well to combine and remove to a small bowl - set aside

• Heat oil in medium hot pan, add sausage & break apart to crumble

• Cook until no longer pink and stir in garlic - cook another minute

• Add cream - simmer on low about 10 minutes

• While it cooks, add pasta to boiling water - when the pasta's ready, so is the sausage

• Drain pasta and add to sausage

• Add remaining butter, Parmesan cheese & parsley - mix well

• Serve topped with the bacon/bread crumbs

Orecchiette with Tuna & Arugula

Serves 8

Quit looking down ur nose at tuna - it's not a junky ingredient. And when it's this delicious, you'll want it all the time.

Ingredients

• 1 pound orecchiette pasta (little ear shape)
• 1/3 cup extra virgin olive oil
• 4 large cloves garlic, minced
• 2 - 6 ounces cans albacore tuna, drained
• 1/2 - 1 teaspoon red pepper flakes
• 1 bunch arugula
• Zest of 1 lemon
• Kosher salt & fresh ground pepper

Directions

1. Cook pasta according to package directions
2. Heat olive oil in large skillet over medium heat and add garlic - heat but don't let it brown
3. Add tuna & red pepper to garlic & oil, stir well and heat through
4. Put arugula on top of garlic & oil
5. Drain pasta and add to arugula pan - mix well until arugula wilts
6. Add lemon zest and season with salt & pepper - mix well and serve