Penne with Chicken and Pesto, pasta ready

October 18, 2013 / CircleMe / Leave a comment

Penne is one of the most popular varieties of pasta in the world and pesto one it’s most popular accompaniments.

Penne, because of its practical shape and size makes it easy for use in a variety of meals. Pesto, the grounded sauce of basil, garlic, and pine nuts, originated in the Italian port city of Genoa.

To prepare the Penne with Chicken and Pesto, you will need 1 package penne pasta, 2 tablespoons butter, 2 tablespoons olive oil, 4 skinless, boneless chicken breast cut into strips, 2 cloves garlic, minced, salt, pepper, 1 1/4 cups heavy cream, 1/4 cup pesto, and 3 tablespoons grated Parmesan cheese.

In a large pot of lightly salted water, boil the penne pasta. You may add a few drops of olive oil to the water to prevent past a sticking together. Cook until firm to the bite.

In a skillet heat the butter and olive oil over a medium flame and sauté the chicken and garlic until the chicken is almost cooked. Turn down the fire and add the salt, pepper, cream, and pesto as well as Parmesan cheese.

Continue to cook until the chicken is no longer pink. Add the pasta.

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Scampi-style Scallops over Linguine

October 17, 2013 / CircleMe / Leave a comment

Scallops are some of the most highly prized seafood dishes in the world. Its taste is extraordinary and in certain cuisine may be eaten with pasta, fries, or as part of a bigger seafood meal.

The scampi-style scallops served over linguine is a treat and is simple and easy to prepare. All you need is 1 package linguine, 1 can anchovy fillets with oil, 1/2 onion, minced, 3/4 cup chicken stock, 1/4 cup white wine, 1 teaspoon minced garlic, 1/2 teaspoon dried parsley, 1/8 teaspoon seafood seasoning , 12 ounces bay scallops, salt, and pepper.

To prepare first bring a pot of lightly salted water to boil and all linguine. You may add a few drops of olive oil to the water to prevent pasta from sticking together.

Cook the pasta for about 10 minutes and once cooked but firm, drain.

In a skillet over a medium flame, cook anchovies in oil until they melt and add the onion and cook until tender. Add the chicken stock, wine, garlic, parsley, and seafood seasoning. Add the scallops to the liquid and season with salt and pepper. Bring to a boil and cook until the scallops are opaque. Serve over the linguine with a glass of white wine!

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Roasted Chicken Salad

October 14, 2013October 15, 2013 / CircleMe / Leave a comment

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Italian Sausages with Peppers and Onions, simple and delicious

Posted on October 15, 2013 by CircleMe

Who doesn’t like simple and tasty? There can be no more simple meal than putting together sausages, peppers, and onions. For this dish we can use theItalian sausages.

To prepare, gather together 6 links of sweet Italian sausages, 2 tablespoons ofbutter, 1 yellow onion, sliced ½ red onion sliced, 4 cloves of garlic, chopped finely, 1 large red bell pepper, sliced, 1 green bell pepper sliced, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ¼ cup white wine.

Then put sausages in a large saucepan over a medium flame and brown them on all sides. Remove from the saucepan and slice. Melt the butter in the pan and add the yellow and red onions, as well as garlic and cook for about 2 or 3 minutes. Add in the red and green bell peppers and season with basil, oregano, and white wine.

Continue to cook until the onions and peppers are tender. Add the sausages and vegetables to the pan and lower the heat and cook for about 15 minutes.

The meal of Italian Sausages may be served with rustic bread and a glass of white wine.

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Strut Records to release Dance Mania Records in 2014

Posted on October 14, 2013 by CircleMe

Strut Records is set to release a new album early in 2014. The album, entitledHardcore Traxx: Dance Mania Records 1986-1997, will do just that, feature tracks from the 11 year period in the label’s history and will hit stands in January.

This is the latest news out of the long-sleeping Chicago label which is also set top re-launch some of its own issues. Artists such as DJ Funk and DJ Deeonwere some of the major names that emerged from out of the Chicago ghetto house sound back in the 1990s.

The album will also feature some tracks from Hardcore Traxx’s foundation years in the late 1980s and will also feature a few tunes from Tyree, Rhtythm to Rhythm and Hercules.

Tracks on the album include Hercules – 7 Ways, Victor Romeo feat. Leatrice Brown – Love Will Find A Way, The House Master Boyz And The Rude Boy Of House – House Nation, Duane & Co – J.B. Traxx, Vincent Floyd – I Dream You, Da Posse feat. Martell – Searchin’ Hard, Club Style – Crazy Wild,Jammin’ The House Gerald – Black Women (Club), and Tyree – Nuthin’ Wrong.

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Brendon Moeller prepares to release new LP

Posted on October 14, 2013 by CircleMe

The Frequency Of Love; Next Exit; Guilty Pleasures, these are just some of the tunes you’ll be able to hear on Brendon Moeller’s new LP entitled Storming Heaven set to hit the shops in November. Moeller is perhaps more popularly known as Echologist.

According to news on electronic news website, Resident Advisor, the album “reflects ideas from composers that inspire the musician. Moeller, it added “has attempted to personalize and interpret these influences, creating something that is idiosyncratic and nostalgic.”

The last full length album that Echologist released was Subterranean, back in 2011. He has also released other works under his own name Brendon Moeller, an LP entitled Works, in 2012 on the Electric Deluxe label.

Subterranean was released on Moeller’s Steadfast label however Storming Heaven will be released on the Prologue label. Prologue is also responsible forMechanics of Joy an Echologist EP released this year.

Other tracks on the album include Tricks OfThe Shade, Storming Heaven,Even If And Especially When, Deep Fried, Lost, Down The Rabbit Hole, andStepping Out.

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Roasted Chicken Salad

Posted on October 14, 2013 by CircleMe

Another one of those chicken dishes that is light and easy to prepare is theRoasted Chicken Salad. Of course you add any meat to a salad and it jazzes it up.

To make the roasted chicken salad you will need 7 1/2 pounds boneless, skinlesschicken breasts, salt and pepper, 2 pinches cayenne pepper, 1 tablespoonlavender, 1 lemon, juiced, 3 cloves garlic, minced , 2/3 cup sliced roasted almonds, 1 finely chopped large onion, 1/2 bunch celery, chopped, 2 tablespoons chopped parsley leaves, 2 tablespoons chives, and 2 tablespoons chopped tarragon leaves.

For the dressing, use 1 cup mayonnaise, 3/4 cup sour cream, 1/4 cup extra-virgin olive oil, 2 tablespoons honey, salt and pepper.

To prepare, preheat the oven to 400 degrees F. After cleaning the chicken season with salt, pepper, cayenne, lavender, lemon, and garlic.

Bake in the oven until golden brown for about 20 minutes and then allow it to cool. After the chicken has cooled chop it into small pieces and add the roasted almonds, onions, celery, herbs, and dressing. Mix all the ingredients in the dressing and add it to the chicken.

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Mushroom Risotto, creamy mushroom rice

September 26, 2013September 26, 2013 / CircleMe / Leave a comment

Risotto (read here other news) that favourite of Italian dishes made into a creamy classic can be served with a variety of accompaniment including meat, vegetable, or fish. This is the Mushroom Risotto.

To make you need 1 tablespoon olive oil, 3 small onions, finely chopped , 1 clove garlic, crushed , 1 teaspoonminced fresh parsley, 1 teaspoonminced celery, salt and pepper to taste , 1/2 cupssliced fresh mushrooms, 1 cup whole milk , 1/4 cup heavy cream , 1 cup rice, 5 cups vegetable stock , 1 teaspoon butter , and 1 cupgrated Parmesan cheese.

To prepare, first heat olive oil in a large skillet over medium-high flame heat. Saute the onion and garlic in olive oil until onion is tender and the garlic is lightly browned.

Remove the garlic and add the parsley, celery, salt, and pepper and cook until the celery is tender. Next add the mushrooms and reduce the heat to low, and continue cooking until the mushrooms are soft.

Pour in the milk and cream into a saucepan and add the rice. Heat until it simmers and then stir in the vegetable stock into the rice 1 cup at a time, until it is absorbed.

After the rice has been cooked, add the butter and Parmesan cheese, and remove from heat.

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Poached shrimp with Succotash

September 16, 2013September 16, 2013 / CircleMe / Leave a comment

Shrimp (read here more news about shrimp) is versatile and can be prepared in various ways with a variety of accompaniments including staples and vegetables.

The poached shrimp with succotash is one such meal which requires simply 1 teaspoon Old Bay seasoning, 1 lemon, halved,1 pound large shrimp, peeled, 2 tablespoons champagne or white-wine vinegar,1 teaspoon Dijon mustard,1/4 cup extra-virgin olive oil, divided, 1/2 pound green beans, trimmed and cut,2 cups corn kernels, 2 medium zucchini, diced medium, salt and pepper.

To prepare the dish first poach shrimp by combining 6 cups of water, Old Bay, and lemon in a medium pot. Bring to a boil then add shrimp and simmer until the shrimp is opaque throughout for about 2 to 3 minutes. Drain, discard lemon, and place in a bowl.

Next toss the shrimp with vinegar, mustard, and 2 tablespoons oil. Then in a large skillet, heat the remaining 2 tablespoons oil over medium-high flame, add green beans and cook until bright green. Add corn and zucchini and saute until crisp-tender. Transfer to a platter, top with the shrimp mixture, season with salt and pepper, and serve.

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Ravioli, magnific italian food

September 6, 2013September 6, 2013 / CircleMe / Leave a comment

To make the pasta use 6 cups all-purpose flour, 6 eggs, 3/4 cup water, and 2 teaspoons olive oil.

For the sauce use 1 can crushed tomatoes, 1 cup tomato puree, 1/2 cup grated Parmesan cheese, 1/3 cup water, 1/3 cup tomato paste, 3 tablespoons sugar, 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced oregano, 1 garlic clove, minced, salt, and 1/4 teaspoon pepper.

For the filling use 1 carton of ricotta cheese, 2 cups shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 1 egg, lightly beaten, 2 teaspoons minced basil, 1 teaspoon minced parsley, 1 teaspoon minced oregano, 1/4 teaspoon garlic powder, salt and pepper.

Place flour in a large bowl, make a well in the center and add beaten eggs, water and oil. Stir to form a ball. Turn onto a floured surface and knead until smooth and elastic. Cover and let rest for 30 minutes.

In a pot combine the sauce ingredients. Bring to a boil. Lower heat and cover and simmer for 1 hour, stirring occasionally. In a bowl, combine the filling ingredients and refrigerate until ready for use.

Divide pasta dough into fourths, place teaspoonfuls of filling 1 inch apart over half of pasta sheet. Brush around filling with water, ffold sheet and press down to seal. Cut into squares with a pastry wheel.

Boil salted water and add ravioli. Simmer and cook until ravioli float to the top and are tender. Drain. Cover with sauce and serve.

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Chicken Lasagna, Healthy Twist on an old favourite

August 9, 2013August 9, 2013 / CircleMe / Leave a comment

Lasagna made with chicken instead of the traditional beef is a tasty choice which provides a twist on an old favourite and is a great option for vegetarians who want to add a bit of animal protein to their pasta.

This lasagna requires 1 and 1/2 cups of cooked ground chicken, 1 cup chicken stock, 1 can tomatoes, 1 can tomato paste, 1 clove of garlic, finely chopped, thyme, 2 tablespoons olive oil, 3 tablespoons honey, 8 ounces lasagna noodles, pepper,4 ounces shredded mozzarella cheese, 4 ounces shredded cheddar cheese, and 1/2 cup grated Parmesan cheese

Preheat oven to 375°. In a saucepan combine chicken, chicken stock, tomatoes, tomato paste, pepper, garlic, thyme, honey, and olive oil and cook for a few minutes. Cook lasagna noodles until tender. Drain and cool in cold water.

In a casserole dish place a thin layer of chicken mixture, add a layer of lasagna noodles, slightly crossing each other. Pour more chicken mixture, sprinkle mozzarella and cheddar cheese and add a second layer of noodles, add a third layer of chicken mixture and sprinkle with cheese. Finally add more noodles chicken mixture, and sprinkle with grated Parmesan.

Bake lasagna for 25-30 minutes or until top is golden brown.

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