Friday, July 12, 2013

Summer Pasta Revisted

My wife asked me to make my summer pasta recipe. This time I made it a little differently. I decide to use a few more ingredients. This was very tasty. The truffle oil and salt give the pasta a wonderful earthy taste.


4 zucchini sliced
3 cloves of garlic minced
7 good sized mushrooms sliced
2 large tomatoes chopped
3 tablespoons of fresh chives chopped
7 basil leaves
1 onion chopped
1 teaspoon of thyme
black pepper to taste
1 1/2 teaspoons of truffle salt
1 1/2 tablespoons of truffle oil
1/2 package of linguine ***(bring the water to a boil in a large pot before proceeding to step one)

1. First sautee the zucchini, garlic, onions and mushrooms for about 3-4 minutes. Add the tomatoes, half of the chives, the basil leaves, thyme, black pepper and the truffle salt. Add the pasta to the boiling water and cook to al dente about 7 minutes.

2. Once the pasta is ready drain and return to the pot. Mix in the truffle oil. You can taste it to see if you have added enough. Truffle oil is quite pungent so you may want to add just a little at a time. Then mix in the vegetable. Serve and garnish with remaining chives.

This goes quite nicely with a nice cold glass of white wine.

Tuesday, July 2, 2013

The Arrogant Chef's Spicy Chicken Wraps

Here is the recipe for my spicy chicken wraps. These were good and spicy. This is an easy to make week night meal. Next time I am going to use large tortillas and I will try adding a cheese blend.

The Arrogant Chef’s Spicy Chicken Wraps

 1 tablespoon of Cajun seasoning or to taste (I use Club House Canjun)
1 tablespoon Slap Ya Mama Canjun seasoning or to taste. (This is really good seasoning.)
2 red peppers sliced
1 green pepper sliced
One red onion chopped
2 boneless skinless chicken breasts cut into long thin strips (Tip: Cut into strips while still slightly frozen.)
Flour tortillas
Sour cream
Tomato salsa
2 tablespoons of olive oil

 Panfry chicken strips in olive oil for 2 minutes, the add the peppers and the spices and stir fry until chicken until it is cooked through.

 Warm the flour tortillas stacked on top of each other in the microwave. This keeps them nice and soft and warm and moist. The time will depend on how many tortillas you have. For four tortillas I usually go about 15 seconds. Just feel them when they come out of the microwave.

 Spread sour cream and salsa and red onion and add chicken and peppers.