Aggie's Kitchen Recipes


Mediterranean Shrimp and Pasta Toss

Mediterranean Shrimp and Pasta Toss
Recipe from Aggie's Kitchen

Serves 2-3

1/3 pound whole wheat rotini pasta (enough for 2-3 people)
4 TB olive oil, divided
1/2 large sweet onion, chopped
3-4 cloves garlic, minced
2 TB capers
1/4 cup chopped mixed pitted olives
1/2 lb shrimp, peeled and deveined
1-2 cups cherry tomatoes, halved
salt and pepper to taste
handful of torn basil
1/2 lemon

Cook pasta according to directions.

Heat 2 TB olive oil in a nonstick skillet. Add onions and garlic to olive oil and cook for 2-3 minutes. Add capers and shrimp and saute until shrimp are just pink. Add tomatoes and cooked pasta directly to skillet and toss with additional 2 TB olive oil, torn basil and lemon juice. Add salt and pepper to taste and serve with Parmesan cheese.


Garden Pizza

Garden Pizza
Recipe from Aggie's Kitchen

1 pizza dough (homemade or store bought)
small can of tomato sauce
dried oregano
salt and pepper to taste
shredded mozzarella cheese
shredded mexican blend cheese
2-3 spring green onions, thinly sliced
2-3 links chicken andouille sausage, thinly sliced (I use Amylu chicken sausages I find at Costco)
1-2 zucchini, thinly sliced
1-2 squash, thinly sliced

Preheat oven to 400 degrees.

Prepare pizza dough on stone. Pour tomato sauce onto dough and spread around. Sprinkle dried oregano, salt and pepper to taste over sauce. Add about a cup of shredded mozzarella over sauce. Then add in layers: sliced green onions, sliced chicken sausage, sliced zucchini and squash. Add salt and pepper to top veggie layer to taste. Sprinkle about a 1/4 - 1/2 cup shredded mexican cheese over zucchini and squash.

Bake for about 20-25 minutes until pizza crust is golden brown cooked through and veggies are browned.


Roasted Vegetable and Goat Cheese Frittata

Roasted Vegetable and Goat Cheese Frittata
Recipe from Aggie's Kitchen

2 large eggs
1/3 cup egg whites, approximately 2 large egg whites
2 TB milk
1 zucchini, chopped in about 1" pieces
1 - 2 squash, chopped in about 1" pieces
1/2 medium red onion, chopped in about 1" pieces
1 red bell pepper, chopped in about 1" pieces
1 tsp olive oil
salt and pepper, to taste
2 oz piece of Ile De France Goat Cheese

Preheat oven to 425 degrees. In small bowl, toss vegetables with olive oil, salt and pepper. Spread evenly on cookie sheet and place in hot oven. Roast for approximately 20-25 minutes until veggies are cooked.

Preheat the broiler. Whisk the eggs, milk, salt, and pepper in a medium bowl to blend. Set aside.

Spray an 8-inch-diameter nonstick ovenproof skillet and heat over medium high heat. Add roasted vegetables to the skillet, then pour the egg mixture over the vegetable mixture and cook for a few minutes until the eggs start to set. Crumble goat cheese over eggs and vegetables. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Cut into triangles and serve.


Penne with Sausage, Spinach and Tomatoes

Penne with Sausage, Spinach and Tomatoes
Recipe from Aggie's Kitchen

Serves 3-4

1/2 lb whole wheat penne pasta
2 tsp olive oil
1 small onion, chopped
2-3 cloves garlic, minced
salt and pepper to taste
3-4 links Italian Turkey Sausage, casings removed
1 large can of crushed tomatoes
1 small can of Italian diced tomatoes
1/2 bag of fresh spinach
Parmesan cheese, for serving
Red pepper flakes, for serving

Bring pot of salted water to a boil to cook pasta. Cook pasta according to directions on box, slightly under cook because you will be adding pasta to sauce while still on heat.

In a large saute pan, drizzle a couple of teaspoons of olive oil and start to cook onion and garlic. Once onions start to soften, add sausage and begin to crumble and cook in pan. Cook sausage completely, approximately 8-10 minutes. Add cans of crushed tomatoes and diced tomatoes to pan. Add salt and pepper to taste. Cook together for about 5-8 minutes so sauce flavors combine. Add fresh spinach leaves to sauce and combine. Add cooked pasta to sauce and toss.

Serve with Parmesan cheese and red pepper flakes.


Roasted Vegetable Pesto Pizza

Roasted Vegetable Pesto Pizza
Recipe from Aggie's Kitchen

store bought or homemade pizza dough
1-2 red bell peppers, chopped
1-2 zucchinis, chopped
2 yellow squash, chopped
red onion, chopped
4-5 garlic cloves, crushed
store bought or homemade pesto
pine nuts
mozzarella cheese, shredded
2 tsp olive oil
salt and pepper

In a large bowl, toss veggies, olive oil and salt and pepper. Spread evenly on large baking sheet and place in a preheated 425 degree oven. Roast vegetables for approximately 20-25 minutes, tossing about halfway through.

Spread pizza dough out on flat surface. Work dough out, pulling and stretching gently until reaching desired size. I use a pizza stone and try to get the dough just slightly larger than the stone since it does tend to shrink back slightly.

Spread pesto evenly over pizza dough. Spread roasted vegetables over pesto. Top with pine nuts and mozzarella. Bake in 425 degree oven for approximately 15-20 minutes or until dough is golden brown and cheese is melted. Be sure to lift pizza up and check that the bottom is browning as well. If it is not, place on lower rack for a few more minutes.


Spaghetti Squash with Turkey Vegetable Ragu

Spaghetti Squash with Turkey Vegetable Ragu
Recipe from Aggie's Kitchen

2 tsp olive oil
1 large (28oz) can of diced or crushed tomatoes
1 large zucchini, large dice
2 yellow squash, large dice
1 med onion, chopped
mushrooms, roughly chopped
2 cloves garlic, minced
1/2 lb ground turkey, cooked and seasoned
1 large spaghetti squash
Parmesan cheese, for serving
red pepper flakes, for serving

In a large heated saute pan, drizzle a couple of teaspoons of olive oil and add onions and garlic. Cook onions and garlic for 3-4 minutes until softened. Add zucchini, squash, and mushrooms and continue to cook for 5-7 minutes over medium high heat. Season vegetables with salt and pepper to taste. Then add ground turkey and tomatoes, combine and let cook through. Continue to simmer for about 10 minutes.

Scrape out stringy flesh of cooked spaghetti squash into plate and serve with sauce. Add Parmesan and red pepper flakes to taste.


Fire Roasted Chile Chicken Fajitas

Fire Roasted Chile Chicken Fajitas
Recipe from Aggie's Kitchen

For Marinade:
4 chicken breasts
1 TB chili powder
1 TB smoked paprika
1 TB pasilla chili powder
1 TB garlic powder
3 TB diced fire-roasted green chiles (I use these)
salt and pepper
2-3 TB olive oil

2 large red or green bell peppers, sliced
1 large onion, sliced

flour or whole wheat tortillas
Guacamole, optional
Pico de Gallo, optional
Salsa, optional
Sour Cream, optional
Shredded Cheese, optional

In a large bowl, combine chicken breasts with chili powders, garlic, paprika, chopped chilies and olive oil (I eyeballed my measurements so adjust yours to your liking). Using tongs, toss chicken breasts until completely coated. Cover with plastic wrap and place in refrigerator for at least an hour.

Preheat oven to 425 degrees. Place cast iron fajita skillet onto rack on lowest setting. Keep in hot oven until ready to serve fajitas.

Using a preheated grill or grill pan, cook chicken breasts, approximately 5 minutes on each side (depending on thickness). Once chicken is cooked, transfer to cutting board and let rest before slicing.

In a hot nonstick skillet, with about 1-2 TB olive oil, saute sliced peppers and onions. Season with salt and pepper to taste. Cook for about 8 - 10 minutes, until softened.

Slice cooked chicken breasts into long thin strips. When ready to serve, pull out fajita griddle out of the oven using the hot handle holder and place on wooden underliner. Add a few drops of olive oil to skillet, add chicken, peppers and onions and toss to combine. Squeeze juice of 1/2 lime over chicken and veggies. Ready to serve!


Pan Fried Tilapia with Bonefish Grill's Chimichurri Sauce

Pan Fried Tilapia with Chimichurri Sauce

4 Tilapia Fillets
Bbq seasoning
salt and fresh ground black pepper
2 tsp olive oil
Bonefish Grill Chimichurri Sauce

Sprinkle each fish fillet on both sides with bbq seasoning, salt and fresh ground pepper.

Add 2 tsp olive oil into preheated pan over medium high heat. Place tilapia into pan and cook for about 3-4 minutes. Carefully flip fish over and continue to cook for another 3-4 minutes or until fish looks cooked through (will be white and flaky in middle).

Drizzle about 2 tablespoons of Chimichurri Sauce over each piece of fish. Serve with steamed veggies and enjoy!

Chimichurri Sauce Recipe from Bonefish Grill

8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend)

Allow the sauce to marinate for 30 minutes before serving.


Zucchini and Mahi Stir Fry

Zucchini and Mahi Stir Fry
Recipe adapted from Meet Me in the Kitchen

1 pound cubed mahi mahi
(with fish only marinate for 20-30 minutes max)
1 Tbls oil
1 tsp sugar
2 Tbls soy sauce

2 large zucchinis, halved and sliced 1" thick
2-3 yellow squash, halved and sliced 1" thick
1 large onion, halved and sliced
1 large carrot, halved and sliced
1 tsp ginger root, minced
2 cloves garlic, minced

Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the fish and cook until done. Remove fish and repeat with other half. Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked fish. Stir in sauce mix, stir and cook until thickened. Serve with soba noodles or hot rice if desired.


Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus

Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus
Recipe from Aggie's Kitchen

3 chicken breasts, sliced into thin cutlets
1 cup flour, for dredging (I use whole wheat flour)
salt and pepper
1 tsp garlic powder
1 TB olive oil
nonstick spray
8 oz container of sliced mushrooms
1 can artichoke hearts, quartered
1 bunch asparagus, trimmed
1 cup of low sodium chicken broth
2 lemons, juiced
1 TB butter

In a large shallow plate mix together flour, salt, pepper and garlic.

Pour 1 tablespoon olive oil in a hot non stick skillet over medium high heat. Dredge chicken cutlets into flour mixture, shake off excess flour, and carefully place into hot skillet. Brown chicken for approximately 4-5 minutes on each side. Add good amount of fresh ground pepper to each side of chicken. Once chicken is browned, take out of pan and place on plate.

Spray skillet with non stick spray. Immediately add mushrooms and asparagus into skillet and start to saute. Add salt and pepper to taste. Cook vegetables for about 3-5 minutes, or until mushrooms start to brown and soften. Add artichoke hearts, lemon juice and chicken stock. Place chicken back into pan and let everything cook together. Cook uncovered over medium low heat for approximately 8-10 minutes. Sauce will thicken only slightly. Add butter at the end of the cooking process and gently toss. Add salt and pepper to taste. To serve, spoon additional sauce over chicken and vegetables.

Serve with brown rice.