Andolicious

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Ingredients:

1/2 lb organic capellini pasta
1 lb organic heirloom tomatoes, diced
1/2 small organic yellow onion, minced

2 Tbsp organic Olive oil
1/4 cup organic heavy whipping cream
salt and pepper to taste

Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium high heat until smoking. Add the minced onion, flipping several times to coat with oil. Cook 3-4 minutes or until translucent, then add diced tomatoes. Cook the tomatoes for 8-10 minutes or until juices have evaporated. Once the water is boiling, add the capellini and cook according to package directions. Test and remove when pasta is al dente, drain and return to pot. Add the cream to the sauce at the very last minute to preserve its flavor, bring to a boil and add to pasta. Cook sauce and pasta together for 1 minute. Using a pair of tongs, grab some of the pasta and rotate the tongs until you have a bunch of noodles wrapped tightly around so that it looks kind of like a rolled up haystack. Plate the stacks of noodles and garnish with parmigiano reggiano and, if you like, a drizzle of fine oil such as Avocado Oil.

Roast Chicken with Bacon, Potato Carrot Puree, and Simple Salad with Balsamic Vinaigrette

Recipe:

Preheat the oven to 450 degrees Fahrenheit.

Rinse the chicken with cold water and pat dry, inside and out, with a paper towel. Sprinkle with salt and pepper. Now for this recipe I used a special device manufactured by Weber based on the beer can chicken concept- but for those without special whole-chicken-roasting equipment, simply drink half of a good, canned beer, and add some garlic cloves (preferable crushed or minced) and shove that can up the chicken where the sun don’t shine. For my recipe, I used a few ounces of Firestone Walker Double Barrel Ale for a rich, robust flavor in the meat. Hang the strips of bacon by inserting one end in the upper cavity of the chicken, where the neck used to be, and letting the strips rest vertically along the outside of the chicken.

Cook the chicken at 450 degrees for about 15 minutes, or until the skin begins to turn crispy. Meanwhile, toss the potatoes, carrots, and onions in 1/4 cup of olive oil and season with salt and pepper. Turn the oven down to 325 degrees, and add potato, carrot, and onion dish and continue to bake for about 80 minutes longer. Occasionally, baste the turkey with the drippings and give the potato/carrot/onion mix a stir. During the last 10 minutes, sprinkle the mix with 1/4 cup of brown sugar.

Test the chicken with a meat thermometer inserted in the thickest part of the thigh- it should read 180 degrees Fahrenheit.

Transfer the potato/carrot/onion mixture into a blender and add 1 cup of condensed milk and 1/4 cup of the drippings. Puree, slowly, adding more liquid (chicken stock) if necessary. Don’t go too crazy with the blender- unless it’s a Blendtech- or you might break it. Stir frequently, and if it starts to smell like the motor is burning, you should probably stop.

Mix the salad with the vinaigrette- just enough, but not too much- plate, and enjoy! Happy Mother’s Day, Mom and Gram!

Sausage potato hash with jalapeño and Cajun spices

Ingredients:
Two links Cajun andouille sausage, cut into bite-sized pieces
Half of one small onion
1 jalapeño, seeded and diced
1 large russet potato, peeled and diced into quarter inch chunks
2 Tbsp butter
1 Tbsp Cajun seasoning

Recipe:
Melt the butter in a large skillet over medium high heat. Add the sausage and cook for about 6-8 minutes or until slightly browned on each side. Add the onion, and jalapeño, and seasonings and cook several minutes until tender. Serve with scrambled eggs or enjoy solo.

Ingredients:

1 8 oz boneless skinless chicken breast

Marinade:

3 Tbsp olive oil

1 Tbsp soy sauce (reduced sodium)

1 tsp garlic powder

1 tsp fresh ground black pepper

Veg:

1/4 yellow onion, coarsely chopped

1/4 green bell pepper, chooped

1/4 crown broccoli, stems removed

1 carrot, chopped into 1/4 in. pieces

Sauce:

1 Tbsp canola oil

1 Tbsp soy sauce

1 Tbsp Sriracha sauce

1 Tbsp Sweet chili sauce

Cut the chicken into bite-sized pieces and marinade in refrigerator for 1/2 an hour before cooking. Meanwhile, cook 1 cup of rice with two cups of water, using the steamer insert to pre-cook the vegetables before stir frying. Heat about 1 Tbsp of oil in a large skillet on high heat until oil is beginning to smoke. Insert the chicken and leftover marinade and cook on high heat, stirring frequently until all sides are seared golden brown. Continue to cook on medium high heat for about 8 minutes, or until the chicken is cooked through. Add sauce mixture to pan and bring to boil. Add vegetables. Toss. Serve over white rice.

Welcome to Andolicious.org, my new food blog. Hope you enjoy the recipes.

-Ando