A delightful pasta dish featuring shrimp.

Shrimp Pasta

A regional chili dish known for its unique spices and flavors.

Cincinnati Chili

A seafood stew originating from Italian cuisine.

Cioppino

Traditional dinner entree made famous on Guy Fieri’s Diners, Drive-Ins, and Dives.

Chicken N Dumplings

In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.

Sauté the Shrimp

Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Then add the cherry tomatoes and cook for an additional 2 minutes until the tomatoes are softened.

Add Shrimp and Tomatoes

Add the cooked spaghetti to the skillet, along with fresh basil, salt, and black pepper. Toss everything together until well combined.

Combine with Pasta

Remove from heat and serve immediately, garnished with grated parmesan cheese and additional fresh basil if desired.

Serve

spaghetti

shrimp, peeled and deveined

olive oil

garlic, minced

red pepper flakes

cherry tomatoes, halved

fresh basil, chopped

parmesan cheese, grated

salt

black pepper

In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.

Prepare the Beef

Add the chopped onions and minced garlic to the pot and sauté until the onions are translucent.

Sauté Aromatics

Stir in the tomato sauce, water, cocoa powder, cinnamon, cumin, chili powder, allspice, bay leaf, salt, and black pepper. Mix well.

Mix Ingredients

Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 30 minutes, stirring occasionally.

Simmer the Chili

Stir in the kidney beans and let the chili simmer for an additional 10 minutes.

Add Beans

Serve the chili over cooked spaghetti, topped with shredded cheddar cheese and diced onions, if desired.

ground beef

onion, finely chopped

tomato sauce

water

cocoa powder

ground cinnamon

ground cumin

chili powder

allspice

bay leaf

kidney beans, drained and rinsed

spaghetti, cooked

shredded cheddar cheese

diced onions, for serving

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and fennel. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the crushed tomatoes, fish stock (or clam juice), dry white wine, bay leaves, red pepper flakes, salt, and black pepper. Bring to a simmer.

Add Liquids and Seasonings

Once the broth is simmering, add the shrimp, scallops, clams, and crab meat. Cover the pot and cook for about 5-7 minutes or until the clams have opened and the shrimp and scallops are cooked through.

Add Seafood

Remove the bay leaves, stir in fresh parsley, and serve hot with crusty bread.

onion, chopped

red bell pepper, chopped

fennel bulb, chopped

crushed tomatoes

fish stock or clam juice

dry white wine

bay leaves

fresh parsley, chopped

scallops

clams, scrubbed

crab meat, cooked

In a large pot, add the chicken thighs, chicken broth, diced carrots, diced celery, chopped onion, and minced garlic. Bring to a boil over medium-high heat. Reduce heat and let simmer for about 20 minutes, until the chicken is cooked through.

Prepare the Chicken

In a mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, milk, and melted butter. Stir until a soft dough forms.

Make Dumpling Batter

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Shred Chicken

Stir in the frozen peas and bring the mixture back to a gentle boil. Drop spoonfuls of the dumpling batter over the top of the chicken mixture. Cover the pot and cook for an additional 15 minutes without lifting the lid.

Add Peas and Dumplings

Once the dumplings are cooked through (they should be fluffy and firm), sprinkle with fresh chopped parsley before serving. Enjoy your Chicken N Dumplings!