One More Bite Catering and Events

Category: Pasta

Chicken Bacon Ranch Manicotti

Chicken Bacon Ranch Manicotti

Ingredients

1 Box of Manicotti

1 lb Chicken Breast, Shredded

½ lb Bacon, Crumbled

1 tsp Canola Oil

1 cup Ranch Dressing

½ cup Ricotta Cheese

1 cup Mozzarella Cheese

1 tsp Kosher Salt

1 tsp Black Pepper

2 tsp Parsley, chopped

Doritos, Crushed

Directions

In a large pot, bring salted water to a boil. Add manicotti and cook until just before al dente. Drain and hold to the side.

Preheat your oven to 375F. Lay your bacon on a baking sheet in a single layer. Bake until brown and crispy. Remove from oven, pat away grease and place on a plate. Crumble the bacon into small pieces. You will use it later.

In a large pan, heat the canola oil. Season both sides of the chicken breast with salt and pepper and cook until no longer pink in the middle and the temp reaches 165F. Remove from pan, cool, and shred, either with you hands, or a fork.

In a large bowl, mix together shredded chicken, bacon, ricotta cheese, 1/4 cup of mozzarella cheese, salt, pepper, bacon, and 1/4 cup of the ranch dressing.

In a baking pan with high sides, spread 1/4 a cup of ranch along the bottom.

Fill the manicotti with the shredded chicken mixture with a spoon or your hands. Place manicotti in a single layer in the prepared pan with the ranch dressing.

Cover manicotti with the remaining mozzarella cheese and the remaining ranch dressing. Cover with tinfoil and bake at 375F for 30 minutes.

Remove foil and bake for another 5 minutes. Remove from oven. Top with parsley and crushed doritos. Serve hot.

April 15, 2019
Spicy Fusilli with Zucchini, Leeks and Tomatoes

Spicy Fusilli with Zucchini, Leeks and Tomatoes

Ingredients

1 lb Fusilli Pasta

1 Zucchini, diced

1 Leek, chopped small

½ cup Grape tomatoes, sliced

1 tbsp Butter

2 tsp Crushed Red Pepper

1 tsp Salt

1 tsp Black Pepper

½ cup Parmesan Cheese, grated

½ cup Reserved Pasta Water

Directions

Bring a pot of water to a roiling boil. Add the fusilli and cook until al dente. Drain and set aside. Reserve 1/2 a cup of the pasta water. Set aside.

While the pasta is cooking, add the butter to a large pan. Gently saute the leeks and zucchini and add the salt, pepper and red pepper flakes. Set the heat to low and add the sliced tomatoes and wait until the pasta is done.

Add the reserved pasta water and the Parmesan cheese to the pan with the zucchini and leeks and stir until thickened. Add the pasta to the pan and gently toss to coat.

Serve hot.

March 19, 2019
Spicy Ramen with Miso Tofu

Spicy Ramen with Miso Tofu

Ingredients

1 Package, Ramen Noodles

1 Package, Extra Firm Tofu, drained and pressed

½ cup Red Miso

1 cup Shiitake Mushrooms, dice 1/2 a cup

2 Scallions, sliced on a bias

3 Eggs, soft boiled

3 cups Vegetable Stock

1 cup Milk or Soy Milk

¼ cup Soy Sauce

1 tbsp Chili Garlic Paste

1 tsp Ginger, ground

1 tsp Salt

1 tsp Black Pepper

Seaweed Crackers

Bean Sprouts

Sesame Oil

Directions

Press as much water as possible out of the tofu. You can use a tofu press or paper towels. Cube the tofu and fry in a large pan with 1 tbsp oil until golden on all sides. Add 1/4 cup of miso to the tofu and cook for another few minutes. Remove from the pan and set aside.

In a large pot, add 1 tbsp oil and the chopped mushrooms. Add the rest of the miso paste and fry until golden brown. Add the stock, the milk and the soy sauce. Bring to a simmer. Add the chili garlic paste, ginger, salt and pepper.

Cook the noodles according the package. Set aside.

While broth is simmering, bring a small pot of water to a rolling boil and add the eggs. Cook for 7 minutes and then remove and add to a boil of ice water. Let cool completely. Gently roll the egg to crack the shell and then gently peel the egg. Set aside.

Taste the broth. Season if necessary.

Add cooked noodles to a serving bowl. Ladle broth over the noodles. For each serving, top with miso tofu, scallions, half a soft boiled egg, seaweed crackers, and any other toppings.

March 5, 2019
Super Easy Pasta Sauce

This easy pasta sauce is perfect for a weeknight dinner.

Ingredients

2 tbsp Olive Oil

1 Small Shallot, Minced

1 Cloves Garlic, Minced

28 oz Crushed Tomatoes

28 oz Tomato Sauce

1 Bay Leaf

1 pinch Crushes Red Pepper

1 pinch Salt (More to Taste)

1 pinch Pepper (More to Taste)

2 tbsp Fresh Basil, Finely Chopped

2 tbsp Fresh Parsley, Finely Chopped

Directions

In a large sauce pan add Olive Oil, Shallot and Garlic. Bring to Low-Medium Heat.

After 5 minutes add Crushed Tomatoes, Tomato Sauce, Crushed Red Pepper, Bay Leaf, Salt and Pepper. Let simmer for 20 minutes on Low-Medium Heat. Be sure to have covered.

Add in Basil and Parsley. Turn heat to Low and let simmer for another 20 minutes. Add more Salt and Pepper to taste.

February 26, 2019
Easy Ricotta Filling

This is our easy ricotta filling for various pasta dishes.

Ingredients

32 oz Ricotta Cheese

2 Eggs

½ cup Shredded Mozzarella Cheese

½ cup Shredded Parmesan Cheese

2 tbsp Fresh Basil, Finely Chopped

2 tbsp Fresh Parsley, Finely Chopped

1 tbsp Lemon Juice

1 pinch Salt

1 pinch Pepper

Directions

Combine all ingredients in a bowl and mix well. Refrigerate if not using immediately.

February 26, 2019
National Spaghetti Day: Cacio e Pepe

National Spaghetti Day: Cacio e Pepe

Ingredients

1 lb Spaghetti or Thick Spaghetti

2 cups Pecorino Romano Chesse

3 tsp Freshly Ground Black Pepper

3 tbsp Butter or Olive Oil

Directions

Grate your cheese and grind your pepper. Hold in separate bowls.

Boil water with at least 3 tbsp of salt added to the water.

When the water has reached a roiling boil, add spaghetti and cook to just before al dente. Right before the spaghetti reaches al dente, scoop 1.5 cups of the pasta water out and set aside. You will need it later.

In a large pan, heat the butter or oil. Toast the black pepper for 1-2 minutes. Be careful not to burn.

Strain the pasta and hold to the side. Add the reserved pasta water to the pan with the pepper. Add the pasta and simmer until al dente.

Remove from the heat and stir in the cheese until creamy. Serve hot.

January 4, 2019
Farfalle with Spinach/Arugula Walnut Pesto, Prosciutto, Pine Nuts and Parmesan Cheese

A delicious pasta dish for your fall table!

Ingredients

1 lb Farfalle Pasta

½ lb Prosciutto, thinly sliced (omit and add 1 tsp of salt if desired)

2 oz Pine Nuts

2 oz Frozen Peas

½ tsp Kosher Salt

1 tsp Black Pepper

Pesto

2 cups Packed Arugula Leaves

2 cups Packed Spinach Leaves

1 cup Walnuts, shelled

1 cup Freshly Grated Parmesan Cheese

1 Head of Garlic

2 tsp Kosher Salt

1 cup Extra Virgin Olive Oil

2 tbsp Lemon Juice

Directions

Pesto

Preheat your oven to 400F. Peel the outer layers from the head of garlic, leaving the skins of the individual cloves on. Slice the top (1/4 of an inch to 1/2 an inch) off to expose the individual cloves.

Place the garlic on a pan, cut side up and drizzle with olive oil. Cover with aluminum foil and bake for 30 minutes. Remove the cloves from their skins.

In a food processor, add the roasted garlic, arugula leaves, spinach leaves, walnuts, Parmesan cheese, lemon juice and salt. Pulse a few times. Add the 1 Cup of Oil and process until desired texture is reached.

Assembly

In a dry pan over medium heat, toast the pine nuts for 3-4 minutes, being careful not to burn them. Hold in a bowl.

Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.

Chop the prosciutto into manageable bite sized pieces.

In a bowl, place farfalle in a bowl. Season with kosher salt and black pepper. Toss with pesto. Add the pine nuts, peas and prosciutto. Top with Parmesan cheese. Serve hot.

November 19, 2018
Sweet Potato Gnocchi with Toasted Pine Nuts and Wilted Spinach

A fantastic hors d’oeuvre to serve at your next party. Or make a larger portion for an entree.

Ingredients

Gnocchi

3 Sweet Potatoes

1 Large Russet Potato

2 tsp Sea Salt

2 cups All Purpose Flour + More if Needed

Spinach

4 cups Spinach

1 tsp Extra Virgin Olive Oil

1 Garlic Clove, Minced

Chive Oil

2 Bunches of Fresh Chives, + Extra if desired

1 cup Canola Oil

½ tbsp Sea Salt

½ tsp Black Pepper

Other

2 oz Pine Nuts

½ tsp Red Pepper Flakes

Directions

Chive Oil

Fill a bowl with ice cubes and water. In a pot of boiling water, blanch the chives for 30 seconds. Remove immediately and add to the ice water.

Drain and wrap in paper towels. Squeeze out the excess water. Add the chives and the rest of the ingredients to a blender or food processor. Blend for 2 minutes before straining through a sieve or cheesecloth.

Transfer the oil to a glass container and seal it. The oil can be refrigerated for up to a month. Use at room temperature.

Gnocchi

Prick holes in the potatoes with a fork to let out steam. Bake the potatoes for 1 hour. Remove, cut in half and let cool. Scoop out the insides of the potatoes and add to a large bowl. Using a fork, mash the potatoes a bit.

Add the flour ¼ of a time, mixing the flour all the way in. Finish with the rest of the flour.
Combine until a smooth, slightly sticky dough is formed.

Turn out onto a floured surface and knead. Divide into 8 sections.

7. Roll out one section at a time in a long log. Use a sharp knife or dough cutter to cut into 1 inch “pillows”.

You can par boil the gnocchi as is, or you can roll on a gnocchi board or a fork for classic gnocchi lines. Drop gnocchi into a pot of boiling water. When the gnocchi floats to the surface remove from the water with a slotted spoon and hold in a bowl.

Spinach and Pine Nuts

In a dry pan, toast the pine nuts for 3-4 minutes. Remove from the pan and hold in a bowl.

In the same pan, heat 1 tsp of olive oil. Add the spinach and minced garlic and saute for 30 seconds. Remove from heat.

Assembly

In a pan, heat 1 tsp of the chive oil. Add gnocchi to the pan and saute until browned. Add to a plate or bowl and sprinkle with pine nuts and add wilted spinach. Drizzle with chive oil. If desired, add chopped chives to the gnocchi as well.

November 6, 2018