12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

I love everything about Tuscany and this soup is a great reminder.  I found it on the Saveur Recipe website.  It has such a hearty appeal so I couldn’t resist to share it with all.

Maybe it was the crunchy bit of bread to the side or the bits of tomato and carrot popping up to the surface.  Can’t wait to give it a try.  If you beat me to it, let me know what you think.

Image by André Baranowski

2 cups dried cannellini beans, soaked overnight
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1⁄2 yellow onion, roughly chopped
3⁄4 cup extra-virgin olive oil
4 cloves garlic (3 minced, 1 halved)
10 oz. squash, such as butternut, peeled and cut into 1⁄2″ cubes(about 2 cups)
4 large kale leaves, preferably
 lacinato or cavalo nero, stemmed and chopped
1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
Kosher salt and freshly ground black pepper, to taste
crushed fennel seeds
8 thick slices country-style bread

1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. Set 3⁄4 cup beans aside; transfer the remaining beans and their cooking liquid to a blender and purée. Set puréed beans aside.

2. Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add reserved bean purée, along with the remaining carrots, the squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes. Stir in the crushed fennel seeds and reserved whole beans. Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil.

Credits:  Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.

This is a quick to prepare chicken pasta dinner that has nice eye appeal and delicate flavor. It is recommended to use Francis Coppola Gemelli pasta that can be purchased online at their wine website. If you are unable to buy Gemelli, then substitute a wide egg noodle pasta.  To buy the pasta you can visit Francis Coppola’s food website.  They have a lot of fine Italian foods to choose.

ingredients

Ingredients

12 ounces Gemelli Pasta; Francis Coppola 1 teaspoon Paprika
2 tablespoons Extra virgin olive oil 1 tablespoon butter for thickening
1 small onion; chopped 1 cup Chicken broth
8 ounces Fresh mushrooms; sliced 1 tablespoon Worcestershire sauce
1 tablespoon butter; to brown mushrooms 1 teaspoon Salt
1 pound Chicken breasts boneless and skinless 1/4 teaspoon Freshly ground pepper
2 tablespoons All purpose flour; for thickening 2 tablespoon Fresh Italian parsley chopped

Preparation

Bring a large pot of salted water to a boil. Add the Gemelli Pasta (can substitute a wide egg noodle) and cook according to label directions and noodle is soft.

pastacooking

Meanwhile, add olive oil to large saute skillet over medium high heat. Add chopped onions and saute until onions are tender and slightly browned about 2-3 minutes.
Add mushrooms and 1 tablespoon butter. Cook over medium heat until mushrooms begin to brown slightly; about 2-3 minutes.  Remove any fat from chicken and cut
into 1″x1″ chunks.

sautesauce

Add last tablespoon butter, chicken, flour, paprika, salt and pepper. Cook, stirring occasionally, until chicken browns. May need to use a flat turner to turn chicken and
other mixture to help with browning; about 3-5 minutes.

Add chicken broth and Worcestershire sauce. Bring to a slow simmer and cook until thickened; about 7 minutes.

noodles cookedsauce2

Divide the pasta among the plates and top with chicken mixture. Sprinkle with parsley, additional paprika and serve.

platedlarge

 

This was our second dining experience at Uncle Sal’s in Scottsdale AZ and the dining experience was just as great as the first.  It had been several years since we had first enjoyed the fine food of Uncle Sal’s and I was anxious to see if they could live up to my expectation based on the prior experience.  Our friends Fred and Basia highly recommended the restaurant both times and I quickly said yes when it came up again.   Our first visit was a little on the pricey side because we were in the main dining room and selected from the dining room menu.  I’ve no regrets though since the meal was greatly enjoyed by all and I was eagerly awaiting another visit.  I just wish my hubby, Gus, loved Italian food as much as me which would bring me here more often.

Uncle Sals At Thomas & Hayden Roads, Scottsdale AZ Our second visit was just as great but our dollar output was much lower.  The food was just a splendid as if we were still in the main dining room.  We seated ourselves on high back chairs at the bar since we did not have reservations and the only regret was the hard seats.  Gus was especially sad that we were not in main dining because he has a skinny little butt and complained later to me about the seating.  He would have preferred main dining even if the bar menu was not available.  When dining in the bar you have choice of the full dining room menu or the more reasonable, but limited bar menu. dunclesalsbar-25-600-450-80-rd-255-255-255 All the seats at the bar were also full by 7pm on this Sunday evening with other wannabee’s wandering in and around looking around for a seat.  We had our seats, a smile on our face and a great bartender, Johnny, giving us full attention.  Feel free to order the house Chianti for your choice of wine with dinner if you are more budget minded, however, there is a great wine selection to choose from.  The Chianti is a okay wine, priced reasonable and served by the glass. A freshly made house dinner salad was our starter and was bed of fresh lettuce, tomatoes and mine with a delightful house vinaigrette dressing.  I ordered the Chicken Milanese especially because I had tried a recipe from Big Oven and I wanted to compare the two dishes.  Sal’s Milanese was a delicate lemon sauce over a lightly breaded chicken along with Sautéed green beans.  _mg_5211_small-11-800-600-80-rd-255-255-255Uncle Sal’s was a much more delicate version than the one that I made and this was probably due to the light breading on the chicken.  It lends truth to more is not always better. Gus ordered a Rib Eye that was to die for and so huge it covered most of the plate.  I made him give me a bite and it was delicious.  Cooked medium rare and then with a butter topping of parsley, oregano, garlic plus salt and pepper, it would par with Ruth Chris easily but Ruth Chris would have been three times the price.  The was definitely enough for the most hearty appetite.  Gus had half left which we took home and made a hot steak, mushroom and Havarti cheese on French roll the following day.   In this case more was better since Gus had the pleasure of two meals and both very tasty._mg_5206-24-600-450-80-rd-255-255-255 Basia enjoyed a Pan Seared Scallop dish from the bar menu.  Her choice was priced very reasonable but they did not cut corners on preparation or quality.  It was excellent, of course I had a bite!  There was a nice light lemony sauce with bits of bacon for added flavor.  Fred’s choice was a Meatball Calzone also from the bar menu.  It was incredibly with large meatballs and lots of cheese.  This was the ultimate bar-man’s meal. On a fun side, I’ve heard rumor that Uncle Sal’s was based on a mafia family opening a restaurant to go legit.  Who knows for sure but it does add a little sparkle to the experience.  I can just imagine that Joseph “Joe Dogs” Iannuzzi dined here or led a secret life with Uncle Sal.  More to the truth, the Molinari family brought this fine cuisine to the valley of the sun in 1988.  The restaurant is high action, fast paced with a clientele ranging from their 30’s to 60’s from what I observed.   I would recommend to eat in the dining room where you may be more comfortable but if dollars are an issue pick the bar and let Johnny entertain you. Whether you eat in the bar or in the main dining room you will be sure to enjoy.   All in all this was a great experience, great meals and I cant wait to try something new next time. Here are some samples of other dishes prepared at Sal’s and borrowed from their website; http://www.unclesalsaz.com/ _mg_5239_small-20-600-450-80-rd-255-255-255_mg_5235_small-10-600-450-80-rd-255-255-255epasta-19-600-450-80-rd-255-255-255

Almost without fail, when I have a dinner party or a gathering  for a fun cocktail hour evening, I will serve this appetiser.  It’s a great one to mix up for your friends and to get your friends to mix together.  Sometimes, a Bruschetta is served with the tapanade already on the bread.

I like to serve mine with toasted baquette and the Bruschetta on the side so the bread does not get soggy.  Hate soggy bread for some reason.

So, if you like to have the tapenade flavor mix into the bread, then feel free to serve the toasties already topped.  The difference though is that your friends may just load their plate and not mingle as much around the appetiser table.  There are a couple of other appetisers in the feature image; Stuffed Mushrooms.  One is a Stuffed Mushrooms with Sweet Italian Sausage, Goat Cheese & Figs and Crab Stuffed Mushrooms with Water Chestnuts.  Look for these in the future.

This baquette toastie is different from most that I have tried because it is a nice appetiser all on it’s own.  It has a robust flavor that is enhanced by the Bruschetta.  You can use this baquette recipe for almost any tapenade.  Enjoy… from KCinAZ.

Ingredients

Bruschetta Topping:   Baguette:
1/4 cup Extra virgin olive oil 1  pound French bread Baguette
1  tablespoon Champagne Wine vinegar 1/4 cup Extra virgin olive oil
2  cloves garlic, peeled; chopped 1/4 teaspoon Garlic Salt
3  large Tomatoes; chopped  Italian seasoning to taste
12  sprigs Basil; chopped 1/4 cup Asiago Cheese shredded
Salt; To taste

Preparation

Remove seeds and pulp from tomatoes and then dice into small pieces.  Mix together tomatoes, chopped or minced garlic cloves, olive oil, Champagne wine vinegar, chopped basil, salt and pepper and set aside to serve at table.

asiago-cheese-tomato-bruschetta-12

Slice French bread baguette into 1/4 – 1/2 inch slices; your choice depending on the crowd.  Place on flat baking dish like a heavy cookie pan.  Brush top of each slice with extra virgin olive oil, then sprinkle with garlic salt and lightly top with shredded Asiago Cheese on each bread slice.  Place under hot broiler and cook on BROIL until lightly browned.

asiago-cheese-tomato-bruschetta-11

If you don’t have Asiago Cheese on hand, feel free to substitute fresh shredded Parmesan.  It will still be great!

Makes 12 servings.

Marinate the chicken in a lemon juice and Tuscan Style Italian seasoning. McCormick Gourmet brand Tuscan Italian Spice adds just the right flavoring. Sear the chicken on the grill and then finish in oven for a flavorful moist chicken.  Serves 2 for dinner.  Loved this combination served with Italian spiced turkey gravy over mash potatoes.

tuscan-style-italian-seasoning-lemo

2 boneless chicken breast halves 1 teaspoon Italian dried spices Tuscan Style
1/2 medium Fresh lemon juice; fresh squeezed 1/8 teaspoon garlic salt
2 tablespoons Extra virgin olive oil 1/4 cup soda water or Perrier

Preparation

Prepare marinade by mixing together all ingredients except chicken in a gallon size baggies or 10 x 10 x 2 baking dish, clay dish preferred. Rinse and then dry chicken breast. then trim away any fat that may be left on the chicken. Cut each breast half into 1/2 or 1/3 strips so that each is a strip of around 1 1/2 – 2″ thick. This will allow for more even cooking on the grill and in the oven.

Place chicken strips in marinade and turn each piece to coat all sides. Place in refrigerator and allow to rest in the marinade. Wait 15 minutes and turn chicken over one more time so that the side that was up is now down. Wait another 15 minutes before cooking.

Heat grill to high. Remove chicken from refrigerator and pour off the marinade from chicken. Allow marinade juice to drip off of chicken before placing on hot grill. This will be easier if you have kitchen thongs to grip the chicken strips.

Sear chicken pieces on grill until sear marks are on top and bottom of each piece. Let chicken grill on one side around 5 minutes. Allow at least 5 minutes per side to avoid sticking to grill. In meantime, preheat oven to 350 degrees. (If you do not have an indoor/outdoor grill, then pan sear on medium high for the same time until browned on each side.)

Rinse baking dish and set aside to use in oven to finish bake the chicken.  The chicken will bake for at least 30 mintues so the same dish can be used if it has been rinsed thoroughly.  Place seared chicken breast in one layer in baking dish, sprinkle with additional Tuscan Italian Seasoning and bake for 30 – 40 minutes until no longer pink in center.

via Tuscan Style Lemon Chicken | BigOven.com.