Linguine with Red Clam Sauce

1 6 oz can of clams (next time I may throw a second can in)
2 tbsp EVOO
1 large clove of garlic, minced
1 28 oz can of plum tomatoes, undrained
salt and black pepper
1/4 to 1/2 tsp red pepper flakes
1 tsp oregano
1/2 lb whole wheat linguine
1/2 tbsp butter
**freshly grated asiago cheese and freshly chopped parsley to top pasta

Bring a pot of salted water to boil for cooking the pasta.  Drain the clams, reserving the liquid.  Heat the EVOO in a large skillet.  Add garlic and saute until tender.  Place tomatoes n a large bowl and using a fork, squeeze the pulp from the tomatoes and mash the tomatoes slightly.  Add to the skillet and simmer on medium high heat for 10 minutes, stirring often.  Add salt, pepper, oregano, and red pepper flakes.  Stir well.  Add clams and enough of the clam liquid to make the sauce slightly pink.  Continue to cook over medium heat for 10 minutes.  Stir often.  Remove from heat.  Cook pasta to al dente, drain, and toss with the butter.  Toss pasta with clam sauce.  Top each serving with cheese and parsley.  Serve with a salad for a dinner for 2.

Comments? Feedback?

I know people have looked at various recipes on here-anyone try any?  Anyone try any and like what they made?  Anyone try any and hate what they made?

Chicken Pesto Pita Flatbreads

Eric:  If I ever get to go to Italy, I bet I wouldn't find something as good as this :)
I think he just wants me to keep feeding him....

4 wheat pitas (see Wheat Pita Dough recipe)
1/2 c basil pesto sauce (I used Betrolli's-it comes in an 8 oz jar-pesto sauce from scratch will have to be another day haha)
2 c cooked chicken, shredded
1 1/2 c cherry tomatoes, halved or quartered
4 oz fresh mozzarella cheese, diced
1/3 c  ricotta cheese
1/4 c freshly grated parmesan cheese
5 oz spinach, coarsely torn
3 cloves of garlic, chopped
2 tbsp EVOO

Preheat oven to 450 F.  In large pan heat EVOO on medium heat.  Add garlic and let cook for 2 minutes.  Slowly add in spinach, stirring until all wilted down.  Remove from heat, set aside.  Place pitas on cookie sheet lined with foil (lightly spray foil with non stick spray).  Spread pesto sauce evenly onto each pita.  Top with shredded chicken, tomatoes, and mozzarella.  Dollop ricotta cheese onto each pita.  Place wilted garlic spinach onto each and top each with shredded parmesan cheese.  Bake 6-8 minutes until cheeses start to melt.  Be careful not to burn!!

Wheat Pita Dough

2 1/2 c warm water (110 F)
1 1/2 tsp Active Dry Yeast
1 tbsp honey
2 c wheat flour
3 c white all purpose flour
1 tsp salt
1 tsp veg oil or vegetable oil non stick spray
extra white flour as needed

Dissolve yeast in small bowl in warm water.  Add honey and let sit 10-15 minutes until slightly frothy.  Combine flours and salt in a large metal bowl.  Make a depression in the center of the flours and slowly add yeast water.  Stir with a wooden spoon until elastic and sticky.  Place on a well floured surface and with floured hands knead 10-15 minutes until no longer sticky.  Coat a large bowl with either 1 tsp of vegetable oil or with non stick spray.  Allow to sit covered for 3 hrs-will come close to doubling in size.  Separate into 10-12 balls.  Preheat oven to 500 F and place rack at lowest setting.  Roll each ball on a floured surface with a floured rolling pin until 5-6 inches in diameter  and about 1/4 inch thickness.  Bake 2 per cookie sheet at a time for 4 minutes until starts to puff and then flip and bake for another 2 minutes.  Remove, cool on a cooling rack while the next 2 cook.  May be stored in a plastic zip lock bag for up to a week in a bread box or refrigerator.  Also can be stored in a freezer bag in the freezer for a month.

Cajun Chicken Pasta Bake

1/2 to 3/4 16 oz package of rotini or ziti noodles
1/2 lb of Andouille sausage, removed from casing
1/2 to 3/4 lb of boneless, skinless chicken breast, cut into bite size pieces
2 tsps of Cajun seasoning
1 tsp of sage
2-4 tbsp of finely chopped onions (depending on your taste)
2 stalks of celery, chopped
1/2 bell pepper (any color) chopped
2-3 cloves of garlic, minced
1 jar of Alfredo sauce (I used Ragu Light Parmesan Alfredo)
3/4 c of mozzarella cheese, shredded
1/2 c of cheddar cheese, shredded
1/4 to 1/2 c of half and half


Preheat 350. Cook pasta to al dente. In large skillet, combine sausage, chicken, Cajun seasoning, and sage. Break up sausage as you would when cooking ground beef. Cook meat until chicken is no longer pink. Remove with a slotted spoon, leaving the juices in pan. Saute onion, pepper, celery, garlic until tender in same pan-adding EVOO sparingly if needed. Remove from heat, drain grease, and add meat mixture, Alfredo sauce and cheddar cheese. Mix well. Add cooked pasta-mix well. Lightly grease an 8x8 pan or a 2 1/2 quart baking dish. Pour half and half over top-using more for a creamier texture. Top with mozzarella cheese. Bake 35 mins. Place under a high broiler until top starts to brown.

Warm Cheesy Crab Dip

***I took a picture but it was after people had already starting digging in and it did this appetizer zero justice hence the no photo post***

2 6oz cans of crab meat, drained, flaked
2 8oz packages of cream cheese, softened
1/2 c sour cream
1 to 1 1/2 (total) cups of the following shredded cheeses (in whatever combo you prefer): mozzarella, asiago, parmesan-more or less depending on your personal preference
1 tsp basil
1 tsp garlic powder
1 tsp parsley
1 tsp McCormick Perfect Pinch Roasted Garlic and Bell Pepper
1 tsp black pepper

Preheat oven to 350.  Combine all ingredients and place in either an 8 x 8 pan or 1 1/2 quart baking dish.  Bake for 25-30 minutes. 

Serve with whatever you like-here is what I have used: Triscuits (Parmesan or Roasted Tomato), Nonni Italian Toast, Garlic & Herb Pretzel crackers, or I buy 2 Italian long loaves and slice bread in 1/4" slices, place on a pan, drizzle with EVOO and sprinkle with basil and garlic and bake in oven at 250 for 15-20 minutes.

Sloppy Joe Pizza

FYI:  More of a fork and knife pizza then a pick up a slice and eat pizza.  Very heavy!


1 3/4 to 2 c all purpose flour
1 envelope Fleischmann's Pizza Crust Yeast
3/4 tsp salt
2/3 c very warm water
1 tbsp EVOO
1 lb ground beef
1/2 onion, chopped
3 medium carrots, chopped
3 cloves of garlic, chopped
1 tsp chili powder
1 14oz can of petite diced tomatoes
3/4 to 1 c marinara sauce
1 c bacon, chopped **optional (I just had some so I threw it in)
1/2 c parmesan cheese, shredded
1/2 c mozzarella cheese, shredded

Combine 1 c flour, yeast, and salt in a large bowl.  Add very warm water and oil; mix well until well blended about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead on a floured surface, adding additional flour if necessary until smooth and elastic, about 4 minutes.  Cover and let rest.
Preheat oven to 450.  In large pan, cook grounded beef, onion, garlic and carrots until beef is browned.  Drain fat, stir in chili powder, cook one minute.  Add tomatoes and bring to boiling.  Reduce heat to simmer and simmer uncovered for 10 minutes.
Grease a 12 inch pizza pan and roll dough out to fit pan, folding dough over slightly along edges to make a crust.  Prick dough all over with a fork and bake for 8 minutes.  Reduce heat on oven to 375 after pulling pizza dough out.  Top pizza with marinara sauce (use more or less depending on personal taste).  Top with meat mixture.  Bake for 8 minutes.  Top with parmesan and mozzarella cheeses and bake for 8 minutes.  Place under broiler on high for 1 minute or until cheese starts to brown.