0
Browsing Category

pasta

1 In Lobster/ local/ pasta/ salads/ shellfish/ Shrimp/ Sides/ summer/ Uncategorized/ Vegetarian

4th of July Pasta Salad

Independence Day is one of my favorite holidays. As a little girl, school was out, everything was a little relaxed, I could stay up late to watch any and all firework displays (and in the city of brotherly love the 4th was a big deal). And it was around this time we had block parties on our street. Somehow the adults got permission to block off the street so no one could drive down it. Everyone brought their grills from the backyard to the front sidewalk. And us kids played every game we could think of like Hide & Go butter bee, Hide & Seek, Double Dutch, we’d have Uno and Acey Duecy tournaments and any other game that lends itself to 20+ kids playing together.

Food was usually a simple fare burgers, hot dogs, chicken, sometimes steamed crabs and lots of fruit. These days I love bringing vinaigrette based pasta salads. I know a lot more vegetarians and pescatarians these days and want to make sure they eat well too. And if I could find or create more recipes that taste as good as this I’d consider pescatarianism at the very least.

And the cool thing about pasta salad is you can totally personalize it. My husband hates bell peppers so they can be taken out. I love onions and garlic and tend to add them in everything. Fresh squeezed lemon juice or lemon zest brighten up everything in my opinion so it’s always an ingredient. And everyone knows I love crabs. So if it’s possible I’m adding it to a recipe. Prefer lobster or shrimp? Swap it out. The only thing you need to be aware of is having enough vinaigrette to adequately coat all the ingredients. If you stick with these ratios you should be good but you can always double or triple the vinaigrette recipe if you find your ingredients list is getting kind of big 😀

 

So make a bowl of this amazingly fresh summer pasta salad and serve at your next 4th of July bash!

Need help planning your next holiday get together?

Check out our friends at Tinselbox Holiday for awesome ideas and future subscription boxes. They help you celebrate every holiday!

Pasta Salad with King Crab
Serves 8
A wonderful summer side dish for any bbq!
Write a review
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Vinaigrette
  1. 1/2 cup fresh lemon juice
  2. 1 tbsp whole grain mustard
  3. 1 tbsp finely chopped shallot
  4. 2 tbsp honey (we use Orange Blossom flavored local honey)
  5. 1 tsp grated lemon zest
  6. 1/2 cup extra virgin olive oil
  7. 2 tbsp chopped fresh dill
  8. Salt & pepper
Salad
  1. Kosher/sea salt
  2. 2 cup fresh corn kernels
  3. 1/2 lb pasta, such as campanelle, cavatappi or tortiglioni
  4. 1 tbsp olive oil
  5. 3 oz baby spinach or arugula
  6. 1 small bell pepper, stemmed, seeded and very thinly sliced (red, yellow or orange)
  7. 1/2 small red onion, very thinly sliced
  8. 4 oz crumbled feta
  9. 1lb king crab legs
  10. 2 tbsp old bay (optional)
Vinaigrette
  1. Combine lemon juice, mustard, shallots, honey and lemon zest in a bowl and set aside for 5. Whisk in extra virgin olive oil. Add in dill, and stir to combine. Season with 3/4 tsp and 1/4 tsp of pepper. Taste and adjust honey and lemon juice to your taste.
Salad
  1. Over high heat, get a large pot of salted water and bring to a boil. Put the corn in a metal strainer/small colander and dip it into the boiling water for 2-3 minutes. Remove corn,rinse under cold water, draw well and place in a bowl to let cool.
  2. *At this point you can add the crab legs to the water to heat through. I prefer to steam mine with a little old bay seasoning in a separate pot*
  3. Bring water back to a boil and add pasta. Cook to al dente. Drain well and toss with olive oil set aside to cool (if I'm really hungry, I put the pasta and corn in the fridge for 10 minutes to speed cooling)
  4. In a large bowl combine pasta, corn, spinach/arugula, and the vinaigrette. Stir to combine. Add cheese, the red onion and crabmeat and stir gently. Let stand for 15 minutes. Season to taste with salt and pepper. Serve and enjoy!
Adapted from Fine Cooking: Pasta Salad with corn, spinach and red bell pepper
Adapted from Fine Cooking: Pasta Salad with corn, spinach and red bell pepper
Tasty Tin http://tastytin.com/

 

 

0 In fall/ Lobster/ local/ pasta/ Seafood/ Seasons/ shellfish/ Sides/ spring/ summer/ winter

Lobster Macaroni & Cheese

I remember first meeting my husband and discussing food and he mentioned how he only ate macaroni and cheese out of a box.  Because that is what his grandmother served.  My grandmother always made baked macaroni and cheese from scratch.  

And since I’m the cook in the family he didn’t eat macaroni and cheese for a while.

I also grew up with macaroni and cheese being a side dish.  I didn’t realize people ate it as a meal till I moved to the south. And they put extra things in it.  Things like bacon, broccoli, tomatoes, ham, chicken etc.  The only addition I will eat is lobster!  

My original mistake with making lobster macaroni and cheese is that I thought I could just add lobster meat to my grandmother’s recipe.  

After trying several lobster mac & cheese dishes at restaurants and some regular mac & cheese dishes (I only try them if they are baked).  I began to pinpoint the differences I would need to do in order to create a recipe that worked for me.

This last time, I used langostinos because I had some in my freezer and they work well as a substitute for lobster in a pinch.  

But use whatever you have.  

Like I mentioned before, what’s important are the type of cheeses used and the liquid to solid ratio.  

And just as with any recipe, play around with the ingredients.  There are so many types of cheeses out there.  Start with your favorites and go from there.  

Remember it’s basically pasta, cheese and lobster.  You really can’t go wrong with it.

 

Signature

Lobster Macaroni & Cheese
A decadent and rich comfort food for any occasion
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb pasta (such as elbow, rigatoni, penne, ziti etc)
  2. 4 tbsp of butter, plus extra for baking pan
  3. 1/4 cup of flour
  4. 1/4 tsp dry mustard
  5. 1/4 tsp course ground pepper
  6. 3 1/2 cups milk, room temperature
  7. 1 cup each of 2-3 cheeses of your choice (I use gruyere, gouda and parmesan)
  8. 2 tbsp freshly squeezed lemon juice
  9. 1 tsp of thyme (optional)
  10. 1 lb of lobster meat, thawed if frozen
  11. 1/2 cup of breadcrumbs
  12. 1/2 cup of grated parmesan cheese
  13. olive oil
Breadcrumb topping
  1. whisk together, breadcrumbs, grated parmesan cheese, and 1/2 tsp of thyme if using. Set aside.
  2. Preheat oven to 350.
  3. Cook pasta according to package directions. Drain and put in a bowl with lobster meat and 1 cup of cheese (1/3 of each cheese). Set aside
  4. In a medium sauce pan, melt butter gently and whisk in flour. Cook for 2-3 minutes to remove the raw flour taste.
  5. Add in salt, pepper, dry mustard. Combine well.
  6. Add milk in 1/2 cup at a time while whisking constantly to remove any lumps that form. This is sometimes known as a white sauce or béchamel sauce.
  7. Once fully incorporated, let the sauce cook to thicken for 3-5 minutes.
  8. Slowly add in 2 cups of cheese (2/3 of each cheese). Whisk again to combine.
  9. Mix cheese sauce with pasta and lobster.
  10. Butter a baking dish or cast iron skillet. Gently pour macaroni and cheese into your baking dish. Top with breadcrumbs and drizzle with olive oil.
  11. Bake for 30 minutes.
  12. Let stand for 5 minutes
  13. Bon Apetit
Tasty Tin http://tastytin.com/
0 In business/ fall/ local/ pasta/ Seasons/ winter

Homemade Chicken Noodle Soup

It’s January!  The best month out of the year.  The first month, my birthday month. 

But one of the other great things about January is the cold weather that we finally get in this hot southern state.  And cold weather means SOUP!  I’m not a huge soup eater but sometimes I crave it.  And today was one of those days.

 

And nothing beats a homemade Chicken Noodle Soup.  I tend to go all out using homemade chicken broth I keep frozen in my freezer but if you don’t have any substitute your favorite store bought brother.  And if you want to save even more time, grab a rotisserie chicken from the deli section as well.  Just keep an eye on the salt levels.  

My kid prefers alphabet noodles so she can spell out her name, the rest of us prefer wide egg noodles.  But this is also great with orzo, rice, couscous or even barley.  Cook the pasta separately (but in chicken broth) so it doesn’t soak up all the delicious broth from the soup.  

You can also add some last minute spinach for an extra boost of green veggies.  The thing about Chicken Noodle Soup is, it’s so basic you can make it what you want.  I love thyme, lemon and leeks added to mine.  If you don’t like any of those flavors grab your favorites.  This soup is so forgiving.

 

Bon ApetitSignature

Homemade Chicken Noodle Soup
A lovely rustic homemade soup filled with chicken flavor, noodles, and vegetables
Write a review
Print
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Noodles
  1. 3 quarts chicken broth or water (homemade or store bought)
  2. 1/2lb wide egg noodles
Soup
  1. 1 tbsp olive oil
  2. 1/2 cup onions, roughly chopped
  3. 1/2 cup leeks, roughly chopped
  4. 1/2 cup carrots, roughly chopped
  5. 1/2 cup celery, roughly chopped
  6. 3 cloves of garlic, minced
  7. 1/2 cup of white wine (optional)
  8. 1 bay leaf
  9. 6 qts chicken broth (homemade or store bought)
  10. 1 cup cooked chicken torn to pieces
  11. 1 lemon, plus zest
  12. 5 sprigs fresh thyme
  13. salt
  14. course ground pepper
Instructions
  1. In a large stock pot of dutch oven, heat oil over med-low heat
  2. Sweat onions, celery, carrots and leeks until soft (season with a tsp of salt and pepper) and they begin to release their own juice
  3. Stir in garlic and lemon zest and cook for 2 minutes
  4. Add white wine if using allow it to reduce for 5 minutes
  5. Add broth and bay leaf, simmer for 1 hour
  6. Add chicken simmer for another 15 minutes
  7. Add juice of 1 lemon
  8. *If you are going to eat soup immediately you can cook the noodles in the soup now*
  9. Finish with fresh thyme and salt and pepper to taste.
  10. Remove bay leaf before serving
For Noodles
  1. Cook noodles according to the package, omitting additional salt
Tasty Tin http://tastytin.com/
0 In local/ pasta/ salads/ Seafood/ shellfish/ Shrimp/ Sides/ summer

Roasted Shrimp & Orzo Salad

It’s beginning to smell a lot like the holidays!

I won’t try and pretend this isn’t of my favorite times of the year.  Lots of family, friends, fun and most importantly food.  It’s the only time of the year I eat turkey, cranberry sauce and leftovers.

 

And while the ham, macaroni & cheese, candied yams, stuffing and all the other wonderful dishes that fill our Thanksgiving tables are enjoyed, we need a break.

 

Our palates need a break.

 

So I try cook right after Turkey day something that is completely different from the traditional meal.  Light meal options are great to cleanse the palate and refresh the stomach.  So here is one of my many pasta salad recipes.  It’s quick, easy and good.  The cooking the orzo and letting it chill allows for the vinaigrette to coat all the ingredients days after it’s made.  I use shrimp because in my family they love it and I keep them on hand at all times.  But I will substitute salmon, crabmeat (snow, blue or king) and scallops when I can get them.  Or go vegetarian and don’t add any meat at all.  It’s so versatile everyone can find a way to incorporate it into their lives.

 

Bon Apetit!

Roasted Shrimp & Orzo Salad
Serves 8
A light and refreshing pasta salad for any day of the week
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Dressing
  1. 1/3 cup of fresh lemon juice and the zest from the lemons
  2. 1 shallot, chopped
  3. 3 tbsp honey
  4. 1/2 cup extra virgin olive oil
  5. kosher salt and ground pepper
Salad
  1. 1 lb 16-20ct shrimp, peeled and deveined
  2. 3/4 lb orzo, cooked
  3. 1 pint of grape tomatoes, halved
  4. 1 english cucumber, seeds removed and chopped
  5. 1 cup fresh corn, approximately 3 ears
  6. 1 small red onion, sliced (optional)
  7. 1 bell pepper, sliced (optional)
  8. 4 oz feta cheese, cubed
Dressing
  1. In a small bowl, add lemon juice, zest, honey and shallots. Let sit for 10 minutes to allow the shallots to mellow a bit. Whisk in oil to combine. Season with salt and pepper to taste. Set aside to allow the flavors to marry.
Salad
  1. Preheat oven to 425 degrees
  2. Cook pasta according to package directions.
  3. Drain and coat with a light layer of olive oil.
  4. Place in fridge to cool.
  5. While pasta cooks season shrimp with salt and pepper, or any blend of seasoning you like on seafood.
  6. Place on baking sheet in 1 layer.
  7. Roast in oven for 4-10 minutes*.
  8. Remove pasta from fridge, add cucumbers, corn, onions and peppers. Add shrimp once cooled.
  9. Combine dressing with salad
  10. Add salt and pepper to taste
  11. Gently mix in feta cheese.
  12. Serve at room temperature.
Notes
  1. *the larger the shrimp the more time they take. 16-20 ct take about 7-8 minutes, 21-25ct take about 5-6 etc.
  2. Over cooked shrimp are rubbery so watch them in the oven.
Tasty Tin http://tastytin.com/