In 2021, I became a traveling foodie. I disguised it as a “photographer”, but whatever. It is what it is. Everywhere I travel, I research the best restaurants in the area before the hotels. Because, you know…priorities. I had a shoot in Chicago earlier this month. My model/friend recommended that we try Tavern on the Rush in the city’s famed “Viagra Triangle”. It’s an intimate spot with a quaint, yet swank vibe. Warm, accommodating staff and extra boozy signature drinks. So, naturally I wanted to move in permanently. Why in the hell is this turning into a review? Long story longer, our waitress recommended that I’d try their creamy, tomatoey, wine based pasta. Best pasta sauce of my damn life!! So, I recreated it. Duh! Keep scrolling.
Don’t Burn Yo Damn House Down!
So, yeah. There’s alcohol in this recipe. No, it will not get your kids drunk. But, it will start a flame that could claim the lives of your eyebrows if you’re not careful. TAKE THE PAN AWAY FROM THE STOVE BEFORE ADDING THE VODKA. I mean it! Don’t watch my tutorial and think you’re about that life. I barely am. Turn the heat off, remove the pan from the stove and THEN stir in the vodka. Place the pan back on the stove and slowly bring it back to a low simmer. Cook until the alcohol reduces and the firefighters on duty can enjoy a peaceful evening. Amen.
Don’t be a Cheapskate
If you want restaurant quality food, get quality ingredients. Don’t break the bank either. Get what you can afford. But, if you can splurge for once, do that sh*t! Especially, when it comes to the cheese! Fresh Parmesan Reggiano will change your pasta loving life! Oh! And use a good quality vodka. Something you would want to drink.
And What Else?
I’m trying to figure out what else to tell you about this pasta. The longer my body is on the page, the more dinero in my pocketbook. You feel me? I don’t want to type all of this as much as you just wanted to click a button and get a recipe. That’s why I put that Jump to Recipe button up top. You’re welcome. Get me paid, I get you fed. But, yeah. Add any protein you’d like to this pasta. I throw some chicken breast in the air fryer and get busy! Shrimp is flames in this stuff, too! I know you’ll love it. If you read all of this, I love the entire hell out of you.
Hurricane Sally was brewing in the Gulf this week. To calm my nerves, I cooked. It’s my stress relief. I pulled some stuff out of my fridge and this Cheesesteak Pasta Bake was born. I posted it on my Instagram page and mayhem ensue. I didn’t think you guys would want another pasta recipe. But, after almost 100k views and more comments than I could keep up with demanding this recipe, I concluded that I was wrong. Here you go…
This is by far the best pasta I’ve ever had! No, I’m not just saying that because I made it. It seriously is the best! Not only is the flavor incredible, it’s extremely easy to prepare. The chicken is juicy and and cut small enough to get a piece in every bite! Rigatoni is most popularly used in red sauce. But, it is perfect for Alfredo as well. Its cylindrical shape stores up the right amount of sauce to leave you pleasantly surprised when you chew. It’s easily become my favorite, go to pasta recipe! And I’m sure it will be yours as well.
Whenever I visit an Italian restaurant, I don’t even bother opening the menu. I already know exactly what I want to order! Chicken Parmesan! I know it’s not an authentic Italian dish from Italy. But, boy, it is GOOD! And, of course, I made my version super easy to recreate!
The grocery store I frequent always has thinly sliced chicken breasts or chicken cutlets. It should be really easy to find. If not, just slice a boneless breast in half, lengthwise. Then pound it with a mallet until it’s nice and thin. This will allow the chicken to cook evenly.
As for the breading station, I keep it simple with flour, eggs, and breadcrumbs. I have to make sure the seasoning is perfect. So, I use poultry seasoning. Chef Paul’s is my favorite!
Fry them in a little bit of olive oil. We don’t need to cook them completely as we will be baking them. But, we definitely want to get that beautiful, golden brown color on them. So, fry each side for 3 minutes.
Use your favorite marinara sauce. But, be careful not to drown them in sauce. They’ll become really soggy and lose that crispy crunch from the well seasoned breading.
Fresh cheese is important for this recipe. If you’ve ever used fresh mozzarella then you know how soft in texture it is. This can make shredding it yourself a pain! But, I have a remedy. Just pop it into the freezer 30 minutes before shredding. It’ll make the task a whole lot easier.
I serve over my favorite pasta. Angel hair. And I always made sure I have more sauce to top my pasta with. Garnish with more basil and enjoy this restaurant quality Chicken Parmesan at home!
My favorite, local grocer makes these amazing, fresh chicken and green onions sausage! It’s delightful! And what I love most is that they use non-pork castings. I use them in almost every dish I make that has sausage as an ingredient. Naturally, I had to make a pasta dish with it. You know I love some dang pasta! And honey, this dish is beautiful! Photos don’t do it any justice. And flavors are balanced perfectly if I do say so myself. I’m super proud of my Chicken Sausage, Peppers, and Onions Linguine recipe.
I’m pretty obsessed with that Chicken and Green Onions sausage. It’s the best! But, if you can find anything similar, you can use Italian sausage. It will work as well. Keep in mind that these sausages aren’t smoked and you’ll have to ensure that it’s cooked all the way through. I do this, by steaming and browning.
The sweetness of the red and yellow peppers contrasted well with the flavors of the onions and sausages. Not to mention the sauce! Cold butter emulsified into the dry white wine and garlic was one thing. But, adding a bit of heavy cream and cajun spices really developed this sauce beautifully! I hope you will try it!
I’m playing restaurant wars again. When I can’t figure out what to cook, I think about my favorite dishes at different restaurants. Then, I try to recreate them at home. For my birthday this year, I went to a local restaurant and ordered their Steak and Smoked Gouda Alfredo. It was delicious. It features sirloin on angel hair pasta (my fave!) covered with a smoked Gouda cream sauce. Then, they top it with tomatoes, bacon, green onions, and more Gouda. It’s dreamy.
I’m not a fan of bacon. Yes, I know. So, I left it out. But, of course, you may add it to yours. Just fry it before making your sauce. Then use the grease to saute the garlic and proceed with the recipe. I also opted for Linguine instead of angel hair. I’m ALWAYS using angel hair, so I decided to give it a break. Just for today though! Angel hair is bae.
As for the steak, I like mine Medium to Medium Well. So, cook yours to your liking. Use the “palm test” to determine how done the steak is while cooking. Think the thickness of the steak in mind as well. I also like to keep the seasoning very simple in this recipe. I didn’t want any rubs to alter the flavors of the pasta too much.
What are some of your favorite restaurant dishes that you’d like to learn how to recreate at home? Let me know in the comments!
It’s okay to get lost in this sauce….just in time for V-Day!!
My Crawfish Alfredo Recipe is bomb! Most of my best recipes are beautiful accidents. So, a little background on this dish. March 2016, my town and the surrounding areas were literally underwater. A massive flood! So, many lost homes, clothing, etc. But, thank God lives were spared! During this time, roads were closed, so I was trapped inside. Boredom led me to my kitchen, per usual, and this baby was born….
Keep in mind that short-cut extruded pastas like penne, rigatoni, and cavatappi absorb more sauce, so double this recipe if you’re using any of those. Oh and top with chopped green onions. Hope you try and like this!
Lobster mac and cheese is delightful. But, here in Louisiana, crawfish is king, baby! I wanted to show you how I make easy, quick, and cheap mac and cheese! But, crawfish were on sale at the store, so ding, ding…crawfish mac and cheese! Watch me tease you….
Easy right? It’s completely sinful, but God is sooo good! So, is this recipe. Try it.
Heeyyy!! I took a few cooking recovery days off. I’m baaaaack! Making a requested chicken pasta. Chicken Cavatappi to be exact! I went to Applebee’s on Sunday and tried theirs. It was pretty good. But, you know, I love to battle them. So, of course I had to recreate my version for my Cookies. Check it out!
I love getting recipe requests! This one’s for you, Sharon! My Cajun Shrimp and Sausage Alfredo pasta! Spicy and creamy. Just how I like it! Check out the video. You don’t want to miss the bloopers at the end. WARNING!! It includes horrific “singing”!