Linguine with Clams

So, discovered this awesome Greek/Mediterranean resto in Manila called Cyma -- thanks to Angge and Chei! Had one of the best pasta I've ever tasted. I'm attempting to duplicate it here!

Ingredients:
2 lbs fresh baby clams
1 box linguine, cooked as per directions on the box
1/2 c extra virgin olive oil
3 tbsp butter
1 small yellow onion finely chopped
6 large garlic cloves finely chopped
1/2 to 3/4 c white wine (depends on how much liquid you like in the dish; i like it with some liquids, my brother prefers it drier)
1 small red chili (or you can you crushed red pepper flakes)
salt and pepper to taste
1/4 cup chopped Italian parsley

Directions:
1. Scrub the clams with small stiff brush to remove any grit, discarding any that are open or cracked
2. Soak and rinse the clams in several changes of water over 1 hour or until the water is clean and free of grit. Drain and set aside
3. Cook the pasta until al dente. Drain well and return to the pan to keep warm
4. Heat the oil and 1 tbsp of the butter in a large saucepan over medium heat
5. Add half the garlic and the onions and cook for about 10 minutes, or until the garlic is lightly golden and the onions translucent
6. Add the wine and cook for 2 minutes
7. Add the clams, chili, and the remaining butter and garlic. Season with salt and pepper. Cook, covered, for 10 minutes, shaking regularly, until the clams pop open. Don't worry if there are any that are still closed. Can't have them all perfect, right???
8. Stir in the parsley and season again with salt and pepper, if necessary
9. Add the pasta and toss together

Enjoy!

Tuna and Orzo Casserole

Description:
It's been a while since I posted something in the recipe box of my Multiply. So here's My spin on the classic tuna noodle casserole.

Ingredients:
1 cup orzo, cooked about 1 minute less than package directions
1 12-oz can tuna chunks in water
2 tbs butter
1 tb Olive oil
2 cloves garlic
1 small onion or shallot, diced
1 cup chopped mushrooms
1 small red pepper, diced
1 can cream of mushroom or celery
1 to 1-1/2 cups of milk
1/2 cup mild cheddar or gruyere cheese
1 bag fresh spinach
1-1/2 cups frozen peas, cooked and drained as per package directions
salt and pepper to taste
1/2 cup grated parmesan cheese



Directions:
1. Heat butter and olive oil in large saucepan over medium high heat.
2. Saute garlic and onions until onion is slightly translucent.
3. Add mushrooms. After 2 minutes, add the peppers.
4. Add a bit of salt and pepper.
5. Add the cream of mushroom or celery and 3/4 cup of milk. Lower heat.
6. Simmer for 2 minutes.
7. If mixture seems too thick, add a little more milk.
8. Stir in the tuna, breaking it as you mix. Add the cooked peas.
9. Stir and simmer for 5 minutes.
10. Add the cheese. Stir.
11. Add the spinach and stir. If mixture becomes too thick, add more of the milk. Add a little more salt and pepper.
12. Simmer for another minute. Do not boil as the milk will curdle.
13. Add the cooked orzo and mix. Add more milk if too thick, but not more than the 1-1/2 cups of milk allotted. Mixture must be thick and creamy but not soupy.
14. Spray a 13x9 casserole dish with cooking oil.
15. Pour the mixture into the casserole.
16. Sprinkle top with parmesan cheese.
17. Bake at 350 degrees for 30-45 minutes or until bubbly and top is brown.
18. Remove from oven and let stand for about minutes before serving.

Mixed Berry Cheesecake

Description:
my favorite desert ever!

Ingredients:
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 tbs sugar (if you want the crust sweeter, personally, I don't add sugar)

Filling:
2 (8-ounce) blocks of cream cheese, room temp, softened
3 eggs, room temp
1 cup sugar
1 pint sour cream (about 2 cups)
1 lemon, zested (add the juice if you want a more intense lemon flavor)
1/2 tsp vanilla extract
Mix Berry Topping, recipe follows

Topping:
1 pint mixed berries (about 2 cups) (strawberries, blueberries, raspberries, etc.)
1 lemon zested, juiced
2 tbs sugar


Directions:
Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for at least 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, lemon juice, if you choose to add, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour and 15 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of mixed berry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Mixed Berry Topping:
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

If you're unsure about the topping, this is great plain or just buy those canned fruit toppings!

Mediterranean Fish Tacos

Description:
This dish gets paired up with the orzo recipe I just posted. The recipe for the sauce is also posted but I just went with the convenience and got a package of sun-dried tzatziki (that yummy Mediterranean dressing/dip). Also included is the veggie part of the tacos -- sort of a take on the greek salad. Me, I just got a package of classic coleslaw.

Ingredients:
2 lbs halibut (or mahi mahi)
3 lemons, zested, juiced
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated

Directions:
Heat grill pan over medium high heat or preheat outdoor grill. (If you don't have a grill, you can either pan fry or bake the fish. Preheat oven to 375 deg F. Place fish in an oiled baking pan and bake for 10-12 minutes. Fish is done when it flakes with a fork.)

Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat. To make it easy place the fish in a ziplock bag and pour the marinade in. Place bag in ref and marinate for not more than 45 minutes. When ready to grill, season fish with salt and pepper.

Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.

Shred romaine lettuce and combine with sliced onions.

Slice hot peppers and reserve.

Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.

Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.

Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

Orzo with peas

Description:
I swear by Rachael Ray and yesterday I saw the episode where she made a couple of light yet very tasty dishes. This is one of them. I put my own twist to this dish coz I just love green peas! Note, pic is the actual pan of pasta I made!

Ingredients:
1/2 lb orzo pasta
2 tbs olive oil
3 cloves garlic, chopped
1/2 red onion, chopped
1 medium zucchini, cubed
1 can (15 oz) chick peas, rinsed and drained
salt
pepper
1 cup frozen green peas
1/2 cup parsley, chopped
1/4 cup mint leaves, chopped
1/2 cup feta or goat cheese, crumbled

Directions:
Cook pasta in boiling salted water. During the last 1 to 1-1/2 minutes, drop the frozen green peas. Drain, set aside.

While the pasta is cooking, heat the olive oil in large skillet. Drop the zucchini, garlic and onion. Add salt and pepper. Cook about 6 to 7 minutes, or until zucchini is tender. Add the chick peas and heat through. Toss in the pasta and green peas. Mix so that pasta is coated with the sauteed veggies. Add the herbs, mix, and lastly, add the crumbled feta cheese. Enjoy!

Easy Baked Chicken Chimichanga

Description:
If you have leftover chicken and you're hoping to stretch it into meals for a couple more days, then this is the recipe for you.

Ingredients:
1 cup picante sauce (mild or hot)
1-1/2 cup cooked chicken, chopped
2 green onions, chopped
1/2 can black beans, drained and rinsed
1 cup grated Monterey Jack cheese
1 tsp. cumin
1/2 tsp. dry oregano
6 pieces flour tortilla (8-inch), warmed
2 tbs. olive oil or butter or margarine

Directions:
mix picante sauce, chicken, cheese, cumin, oregano, black beans, and green onions.

Warm the tortilla by preheating the oven to 325 degrees F. Stack tortillas and wrap in foil. place in oven and bake for 7 minutes, or place stack on microwaveable plate. Cover in plastic wrap and microwave on high for 45 seconds to 1 minute or until warm.

Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling (do not overfill). Roll up from bottom and place seam-side down on baking sheet. Brush with olive oil.

Bake at 400 degrees F for 25 minutes or until golden. Serve with additional picante sauce.

Tip: You can also serve with southwestern flavored rice by Birds Eye. Yum!

Karina's Chicken Noodle Soup

Description:
comfort food during the winter season!

Ingredients:
1 tbs olive oil
1 tbs butter
1 medium onion, chopped
3 carrots, cubed
2 potatoes, cubed
3 cans low sodium chicken stock
1 cup water
1 package egg noodles or veggie pasta shapes (i personally love the pasta shapes!)
1 cup cooked chicken, shredded
patis and pepper to taste

Directions:
heat oil and butter in dutch oven. saute onion until transluscent, then add carrots and potatoes. season with patis and pepper. add the chicken stock and water. bring to a boil. drop the pasta shapes and cook for about 10 minutes or until al dente, with constant stirring. Add the shredded chicken and simmer for another 5 minutes. Serve with crusty rolls!