Wow...I'm beat today. Got up early and was out the door before 8:00a.m. to run errands with the husband and take care of a few things we needed/wanted to and to do some shopping. Hamburgers and pot roast...YUM! Some of my favorite things
Both take more energy than I have today though so I'm going to opt for the easy thing and make fajitas. I'm just going to season and marinade the chicken and then toss them with some veggies and serve on low carb tortillas. Have a nice red open; a 14 Hands Stampede Bold Red Blend.
O.K. a 'kind of' recipe for my Mushroom Fra Diavolo for those who may want it.
4 Tablespoons extra virgin olive oil (EVO)
1 small onion; finely diced
5-6 cloves garlic; minced
1 teaspoon salt; plus more
1 teaspoon red pepper flakes; plus more to taste
few dashes of cayenne pepper
1 can (28 oz.) San Marzano style tomatoes; blended smooth
1 can (14.5 ounces) diced tomatoes in juice
1/2 a small can ( 6 ounces) tomato paste; plus more during cooking
1 pound mushrooms (your favorite type) sliced
1/2 cup thin sliced fresh basil leaves; separated
1/2 cup minced fresh parsley;separated
Italian seasoning
dry white or red wine
3 Tablespoons ice cold butter (NO substitutes!)
12-16 ounces hot cooked pasta; your choice
1.) In a cold non stick skillet heat the olive oil in sauce pan on medium-high heat. Add the onion and salt and cook until the onions start to turn clear; about 5 minutes. Add the minced garlic and chili flakes and cook about 1 minute.
2.) Deglaze the pan by pouring in a splash of wine and scrape the bottom of skillet. Stir until liquid reduces and then add in about half a can of tomato paste. Saute util it takes on some color and then add the Italian seasoning, Half of the fresh parsley and basil (1/4 cup each) and cook for a few minutes. Deglaze pan once again by splashing in some wine and allowing to reduce a bit.
3.) Add a few shakes of the cayenne pepper, the sliced mushrooms and a few more tablespoons of tomato paste. Sprinkle with salt so the mushrooms release their juices. Cook until the mushrooms take on some color and turn gold but DO NOT turn brown. Splash again with wine and then reduce the heat to LOW!
4.) Add the diced tomatoes in juice, the San Marzano tomatoes, a pinch more salt, more hot pepper flakes and the butter. Cover and allow to cook on low for 45-60 minutes.
5.) Cook pasta in the mean time. When 5 minutes from being done put a little more basil and parsley in the sauce BUT still reserve some for topping the pasta. Check and adjust the seasonings in the sauce. You can add more hot pepper flakes, wine or Italian seasoning and tomato paste at this point. When butter is completely melted stir in 1/2 cup very finely grated good quality Parmigiana cheese. Let melt and then Drain the pasta.
6.) You don't need to drain pasta super well. If it has a little water on it that is o.k. After draining pasta, mix that into the sauce. Ladle the pasta and sauce into big bowls and top with more cheese and pepper flakes if desired. Serve with salad and bread. Enjoy!
* Can also saute some shrimp or chicken and toss in with this along with or instead of the mushrooms.
