Linguini Alla Critzos Recipes

Steps:

• Bring pot of water to boil. Salt heavily. Add linguini. Cook to al dente, drain.
• Drizzle oil in large skillet, aprx. 4 rotations. throw in onions and saute on medium for about 2 minutes.
• Add garlic, basil, salt to taste and 1-2 tsp butter and saute until onions are soft. You do not want to burn the garlic so watch temp accordingly.
• Add tomatoes and linguine, toss until heated then add mozzarella. Heat until cheese begins to soften.

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

Steps:

• Clean seafood.
• - de-vein shirmp, remove tails if desired.
• - wash/trim scallops.
• - thoroughly wash and de-beard mussels and clams, scrub shells vigorously, throw away any open or broken mussels and clams.
• Saute garlic, red chili flakes, and basil in olive oil until garlic is transparent.
• Add white wine, clam juice, mussels, and clams.
• Cover and steam until mussels and clams open.
• Remove mussels and clams, cover, set aside and keep warm.
• Add shrimp and scallops to pan, saute unil cooked.
• Remove shrimp and scallops, add to mussels and clams, recover, set aside and keep warm.
• Add marinara sauce to pan, heat until bubbly.
• Add cooked seafood back into pan, heat briefly.
• Poor over cooked linguini.

Steps:

• In a mixer combine the water and the yeast and allow the yeast to dissolve.
• Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed.
• Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth.
• Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours.
• Once the dough is rested, place on flat surface and dust with some flour.
• Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, or cookie sheet for a thin crust pizza, oïl the bottom and sides of the pan with your fingers, spread in the cornmeal and spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
• Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Cheese goes first on a Chicago Style pizza. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy. If you want a regular pizza, use toppings of your cjhoice in the order of your choice.
• Serve pizza straight from the oven to the table.
• Good cold for breakfast too!