Summer Cavatelli Pasta w/Fresh Basil, Corn, Tomato & Zucchini

Hello, fellow food enthusiasts and pasta aficionados! It’s that time of the year when the sun is beaming, the veggies are vibrant, and our plates are ready for a summer makeover. Today, I’m sharing a dish that’s been a hit at every table it graces - the Summer Cavatelli Pasta with Corn, Tomatoes, & Zucchini. This recipe is not just a treat for your taste buds but also a feast for your eyes, marrying the simplicity of fresh ingredients with the complexity of flavors. 🌟 **Ingredients Spotlight:**- **Fresh Cavatelli Pasta (1 pound):** The star of the show, cavatelli is like a hug in pasta form!- **Olive Oil (3 teaspoons):** For that silky, luxurious texture.- **Sweet Corn (2 ears):** Fresh off the cob for a pop of sweetness.- **Cherry Tomatoes (1 pint):** Quartered for a juicy burst in every bite.- **Zucchini (1 1/2 cups diced):** Adds a tender crunch.- **Garlic (2 cloves):** Sliced for a fragrant undertone.- **Seasoning:** Kosher salt and black pepper, to taste, for that perfect flavor balance.- **Homemade Marinara Sauce (3/4 cup):** Because homemade is always best.- **Pecorino Romano (6 tablespoons):** Grated for a sharp, cheesy bite.- **Fresh Basil (2 tablespoons):** For garnish and a pop of color. 🍴 **Let’s Cook!** 1. Bring a large pot of salted water to a boil. 2. In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.2.3. Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.4. Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.5. Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.6. Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.7. Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.8. Serve right away with fresh basil and additional grated cheese if desired.**Fun-Fact Tweaks:**- **Pasta Alternatives:** No cavatelli? No problem! Try orecchiette or fusilli.- **Meat Mix-In:** Craving protein? Add chicken, shrimp, or Italian chicken sausage.- **Veggie Variations:** Swap in yellow squash or grape tomatoes, or add eggplant.- **Cheese Choices:** Not into Pecorino? Parmesan or asiago can step in. Follow the simple instructions I've laid out, and you'll transform these humble ingredients into a summer sensation that’s as easy as it is delightful. It’s the perfect canvas for your culinary creativity, so don’t hesitate to make it your own! That’s it, folks! Serve up this summer’s favorite pasta and watch as every forkful brings a smile to your loved ones' faces. Bon appétit!

Argentinian Beef Empanadas: A Flavor Fiesta!

Welcome to a culinary journey where we’re diving into the heart of Argentinian cuisine with a classic favorite: Beef Empanadas! These little pockets of joy are a staple in South America, and today, I'm thrilled to share with you a recipe that's guaranteed to get your taste buds dancing the tango. So, tie on your apron, and let’s get cooking! Watch my IG video of this recipe here. Imagine biting into a golden, flaky pastry filled with a savory mixture of ground beef, seasoned with a harmonious blend of spices that sing in unison. This isn't just food; it's an experience. And with this recipe, I promise, you'll deliver an unforgettable culinary performance right in your kitchen. **Ingredients Spotlight:** - **Extra-Virgin Olive Oil**: A good empanada starts with the best oil. We're using 3 tablespoons of extra-virgin olive oil to ensure our filling is cooked to perfection.- **Ground Beef**: The star of the show is 2 pounds of ground beef with a 20% fat content – essential for juicy, flavorful empanadas.- **Veggies & Spices**: We're adding color and depth with 2 medium onions and 2 small red bell peppers, alongside a spice mix that's pure gold: 3tbsp ground cumin, 2tbsp sweet paprika, 1tbsp dried oregano, and a hint (1/4 tsp) of cayenne pepper.- **Chicken Stock & Sugar**: A cup & 1/2 of low-sodium chicken stock and 2tsp of sugar balance the flavors beautifully.- **Puff Pastry Dough**: 36 rounds of puff pastry dough become the tender, flaky envelope for our rich filling. (Goya brand.)- **Green Olives**: A half-cup of pitted green olives brings in a briny pop that cuts through the richness. (I used Castelvetrano olives.) **Let's Get Cooking: The Steps to Glory** 1. **Brown the Beef**: Cook that ground beef in olive oil until it's perfectly browned, then transfer it to a bowl, leaving behind the flavorful fat.2. **Sauté the Base**: Soften your onions and peppers in that same pot, adding more olive oil and the spice blend until everything is fragrant and tender.3. **Combine and Simmer**: Return the beef to the pot, pour in the chicken stock, stir in the sugar, and let it simmer until it's thick.4. **Chill**: This is where patience pays off. Chill the filling for at least 3 hours to let the flavors marry beautifully.5. **Assemble the Empanadas**: Spoon the filling onto your dough rounds, top with olives, seal them up, and get ready to bake.6. **Bake to Perfection**: Into the oven they go until they're puffed and golden, which should take about 25-35 minutes. And there you have it, folks – a recipe that's sure to win hearts and awards at your dinner table. Stay tuned for more culinary adventures with #JordanCooks, and remember, good cooking is about passion, so put your heart into it and watch the magic happen.

Sizzling Sensation: Chicken Alfredo Stuffed Shells with a Kick

🔔 Sizzling Sensation: Chicken Alfredo Stuffed Shells with a Kick 🔔 Hello, Food Lovers! Today, I'm thrilled to share a recipe that's not just a treat to your taste buds but also a feast for the eyes: Chicken Alfredo Stuffed Shells with Pan Roasted Red Chili Flake Broccoli. This dish is the culinary equivalent of hitting the jackpot at a flavor casino! 🍴 **The Prelude to Deliciousness** Imagine a dish that encapsulates the very essence of comfort food but with an audacious twist. We start by preheating our ovens to a toasty 375 degrees, the perfect setting to craft a masterpiece. Then, we season chicken breasts with the simplicity of salt and pepper, searing them to perfection in a drizzle of olive oil. 🍴 **Cheesy Goodness Galore** Once our chicken is cooked and shredded, we dive into the heart of this dish: the cheese mixture. We're talking a divine blend of ricotta, cottage cheese, mozzarella, and parmesan, mingled with eggs, fresh parsley, a dash of salt and pepper, and a splash of heavy cream for good measure. 🍴 **The Alfredo Alchemy** Next, we create our velvety Alfredo sauce, a creamy concoction where butter meets flour to form a roux, turning a golden hue of deliciousness. We then whisk in whole milk and cream, thickening to a rich embrace to enrobe our stuffed shells. 🍴 **Assembling the Masterpiece** In a baking dish, a cup of our Alfredo sauce lays the foundation. Then, we fill each al dente shell with our chicken-cheese mix and nestle them into their saucy bed. Draped with more sauce, a sprinkle of extra cheese, and into the oven it goes until it's bubbling with golden-brown joy. 🍴 **Broccoli with a Bang** While the shells are baking, let's not forget about our sidekick: broccoli roasted with a sprinkle of red chili flakes, transforming this green tree-like veggie into a tasty side dish that complements the creamy shells like a dream. 🍴 **Ingredients of Intrigue** Here's what you'll need to embark on this culinary quest: - Jumbo pasta shells- Boneless, skinless chicken breasts- The classic duo of salt and pepper- Olive oil for that Mediterranean kiss- A trifecta of cheeses: ricotta, cottage, and mozzarella- A Parmesan avalanche- Farm-fresh eggs- A garden of fresh parsley and basil- The foundational foursome of butter, flour, milk, and cream- Garlic, the aromatic wonder 🔔 **Final Thoughts** With every forkful of these Chicken Alfredo Stuffed Shells, expect a symphony of flavors, a dance of textures, and a crescendo of satisfaction. And that kick of red chili flake broccoli? Simply the encore your palate deserves. So, put on your chef's hat, and let's make magic in the kitchen. And remember, #JordanCooks not just with ingredients, but with heart and soul! Until next time, keep those ovens preheated and your spirits high! Bon Appétit! 🍽️  

Dive into Freshness: The Ultimate Ceviche Recipe to Savor the End of Summer

As we bid adieu to the sun-kissed days of summer, what better way to celebrate the season's finale than with a dish that embodies the essence of freshness? Let's talk about ceviche, the vibrant and zesty seafood delight that's as fun to make as it is to eat! Get ready to dive into an ocean of flavors with this ultimate ceviche recipe that will transport your taste buds straight to the seaside. **Why Ceviche is Your Go-To Summer Fare** Ceviche, the beloved dish with roots in South America, has sailed across the oceans to become a global sensation, and for good reason. It's light, it's tangy, and it's incredibly versatile. Whether you're a seafood aficionado or just looking for a new culinary adventure, ceviche is the perfect canvas for your creativity. Plus, it's an absolute showstopper at any gathering! **Fresh Catch of the Day: Making the Perfect Ceviche** The secret to a stellar ceviche lies in the quality of your ingredients. I've used the freshest catch from yesterday's fishing trip to craft a ceviche that's as delightful to the palate as it is to the eyes. You can almost hear the waves crashing as you prepare this easy recipe that's sure to get you hooked! Watch my IG video of this recipe here Here's what you'll need to create this seaside masterpiece: - Shrimp: 1/4 lb, peeled, deveined, and diced- Yellowtail: 1/4 lb (Feel free to pick any sushi-grade fish that tickles your fancy!)- Sea Bass: 1/4 lb- Sierra Mackerel: 1/4 lb- Lime Juice: 1 cup freshly squeezed from about 6 limes- Cucumber: 1, peeled and diced for that refreshing crunch- Avocado: 1 large or 2 small, diced for creamy goodness- Roma Tomatoes: 2, diced for a burst of color- Red Onion: 1/2, diced for a sharp kick- Cilantro: 1/4 bunch, chopped for that herby finish- Jalapeno: 1, seeded and minced for just the right amount of heat- Black Pepper: 1/4 tsp or to taste, because spice is the variety of life! **Step-by-Step: Crafting Your Culinary Wave** 1. Cube your fish into 1-inch pieces and invite them into a bowl party with the onion, jalapeño, tomato, pepper, and lime juice.2. Mix gently, let it marinate for 5 minutes, and give it another gentle toss.3. Season with salt, then introduce the avocado and cilantro to the mix.4. Serve your ceviche on a tostada stage immediately and watch it receive a standing ovation!                               5. Top with Sriracha, Cholula, or any hot sauce of your choice. Remember, ceviche is like a fleeting summer romance—best enjoyed in the moment. It stays fresh for about 20 minutes, then the fish begins to overcook. So make it a quick affair and only leave it overnight if you absoluetly must! And there you have it, my fellow food enthusiasts—a ceviche recipe that's as easy to whip up as it is joyful to devour. Here's to the endless summer in our hearts and on our plates. Bon appétit!