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Today's Recipe

Pasta Pomodoro

Posted by Admin on April 20, 2011 at 8:46 AM Comments comments (0)

 

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!"

 


Original Recipe Yield 4 servings


Ingredients

 

500g angel hair pasta

1/4 cup olive oil

1/2 onion, chopped

4 cloves garlic, minced

2 cups roma (plum) tomatoes, diced

2 tablespoons balsamic vinegar

1 can low-sodium chicken broth

crushed red pepper to taste

freshly ground black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese


Directions

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


Nutritional Information

 

Amount Per Serving Calories: 500 | Total Fat: 18.3g | Cholesterol: 6mg


Peppered Shrimp Alfredo

Posted by Admin on April 16, 2011 at 6:27 AM Comments comments (0)

 

"Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."

 


Original Recipe Yield 6 servings


Ingredients

 

750g penne pasta

1/4 cup butter

2 tablespoons extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

250g button mushrooms, sliced

1 pound medium shrimp, peeled and deveined

1 jar Alfredo sauce

1/2 cup grated cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to taste

Salt and pepper to taste

1/4 cup chopped parsley


Directions

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.


Nutritional Information

 

Amount Per Serving Calories: 707 | Total Fat: 45g | Cholesterol: 201mg


Chicken Milano

Posted by Admin on April 10, 2011 at 12:41 PM Comments comments (0)

  

"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."

 

Original Recipe Yield 4 servings


Ingredients

 

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup chicken broth, divided

1 cup heavy cream

500g skinless, boneless chicken breast halves

salt and pepper to taste

2 tablespoons vegetable oil

2 tablespoons chopped fresh basil

250g dry  pasta


Directions

 

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.


Nutritional Information

 

Amount Per Serving Calories: 642 | Total Fat: 34.8g | Cholesterol: 157mg


Spinach and Sun-Dried Tomato Pasta

Posted by Admin on April 4, 2011 at 4:26 AM Comments comments (0)

 

Original Recipe Yield 4 servings


Ingredients

 

250 ml vegetable broth

12 dehydrated sun-dried tomatoes

250 g uncooked penne pasta

20 g pine nuts

20 ml olive oil

10 g crushed red pepper flakes

1 clove garlic, minced

1 bunch fresh spinach, rinsed and torn into bite-size pieces

30 g grated Parmesan cheese


Directions

 

In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.

Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.

In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.


Nutritional Information

 

Amount Per Serving Calories: 319 | Total Fat: 7.5g | Cholesterol: 0mg




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