As a part of Foodbuzz’s Tastemaker Program, we received a new product sample of Buitoni Wild Mushroom Agnolotti Pasta. These beauties were filled with generous slices of Portabello and Crimini mushrooms. Throw in Grana Padano and Parmesan cheese into the mix, and you have pasta that is just begging to be devoured. This pasta inspired me to try a new pasta sauce that I’ve never done before. I wanted to try out a vegetable style sauce with the help of a food processor. There have been too many times that I’ve seen cooking shows show chefs making sauces with the help of a processor. I’ve always thought to myself that a food processor can help you create a variety of sauces for dishes with ease. So, I gave it a shot with this recipe.

Ingredients
8-10 Stalks of Asaragus
1 Yellow Onion
2 Cups of Chicken Stock
3 Cups of Milk
3-4 Tbsp. Flour
4 Tbsp. Butter
Salt
Pepper
Food Processor to Help You Purée
Optional Parmesan Cheese For Garnish

Steps
Prepare the sauce by first cutting up several stalks of asparagus. Dice the onion too. In a large pot, heat up 4 tablespoons of butter over medium high heat. Throw in the asparagus and onion into the pot and cook until tender. This usually takes about 6-10 minutes.

Next, add in 3-4 tablespoons of flour into the asparagus and onion mix. You’ll want to stir the mixture into everything begins to stick together. Add in the chicken stock and let everything come to a slight boil. Add in your 3 cups of milk and mix it in as well. Once you have that ready, let it cool off for a few moments.

Get your food processor ready. In small batches, purée the mixture down to a creamy consistency. Move the puréed batch into a separate pot and let it simmer over medium heat. Begin seasoning the sauce with salt and pepper to taste. Lower down the heat. Keep the sauce on low heat for now as you get the pasta ready.

You can start boiling the Agnolotti. Season the water with a little bit of salt and cook the pasta for 5-10 minutes. When they’re fully cooked, you can strain them and begin plating. What you could do is take several pieces of the Agnolotti and set them down on a plate. Take some of the sauce with a spoon and drizzle it right on top of the pasta. I also took some Parmesan cheese and shredded some slices to garnish the top of the dish.

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Ingredients
1 Pound of Ground Beef
6 Cloves of Chopped Garlic
1/2 Diced Onion Onion
26.5 Oz. Can of Tomato Sauce
1 Bottle Banana Sauce or Banana Ketchup
Shredded or Chopped Cheese of Your Choice
1 Cup of Cream
2 Sliced Hot Dogs
1 Package of Spaghetti Pasta

Steps
Boil your spaghetti in a large enough pot. Don’t forget to season the water with a little bit of salt.

Once you have your sauce cooked and pasta strained, you are ready to serve. Just take some pasta and drizzle the spaghetti sauce over it.

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Ingredients
Boneless Loin Pork Chops
Frozen Spinach
Goat Cheese
Cream Cheese
Chopped Sun-Dried Tomatoes
Chopped Garlic
Pepper
Salt
Olive Oil

Sauce
Low Sodium Chicken Broth
Dijon Mustard
Half a Lemon

Steps
First you’ll need to thaw the spinach and squeeze out all of the excess water. Heat up a tablespoon of olive oil in a pan on medium heat. Toss in the chopped garlic and let it cook for about 1 minute. Don’t let the garlic brown. Now add the chopped sun-dried tomatoes, spinach, and season with salt and pepper and let it cook for about 2-3 minutes. After that’s done, put the mixture into a bowl, and add the cream cheese and goat cheese. Mix up the ingredients and set it aside.

Next trim off any excess fat on the sides of the pork chops. Then cut a deep pocket into the non-fat side of the pork chop. Stuff each of the pork chops, and then season each side of the chop with salt and pepper.

Spray a large skillet with some nonstick cooking spray. If you don’t have cooking spray, just pour some olive oil on a paper towel and wipe the skillet. Turn the heat up to medium-high and let it warm up for about 30 seconds. Place the chops onto the pan and sear them on each side for 1 minute. Lower the heat to medium and cover the pan. Continue to cook the chops for another 4 minutes on each side.

While the chops are cooking grab a small bowl and mix together the chicken broth, Dijon mustard, juice of half a lemon, salt, and pepper.

Remember, fully cooked pork chops have a very slight pink color to them. Once the pork chops are done cooking, transfer them onto a plate and cover them with tin foil to keep them warm while you make the sauce. Add the chicken broth mixture into the pan over medium-high heat. Scrape up all of the brown bits from the pan and let it simmer and reduce for about 5 minutes. It’ll be just long enough to turn it into a light sauce. After that’s done, take some of the sauce and drizzle it over the pork chops and you’re ready to eat.

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Ingredients
Roasted Chicken (Using rotisserie chicken from the supermarket also works)
Wonton Wrappers
Ricotta Cheese
Lemon Juice
Hot Sauce
Unsalted Butter
1 Egg, Lightly Beaten
Parmesan Cheese
Salt
Pepper
Parsley Flakes

Steps
First, you’ll want to shred the Roasted Chicken. Use your hands or a fork to pull apart the chicken. Throw the chicken into a bowl and combine the ricotta, lemon juice – to your taste, salt, pepper, and some hot sauce. Stir to combine.

Next, place a few wonton wrappers on a cutting board or any other dry surface. Place about a teaspoon of the chicken mixture into the center of the wonton wrapper. Make sure you don’t put too much of the mixture into the middle or you’ll have a hard time forming a pouch. Using a pastry brush or your fingers, brush the egg wash around the mixture. Bring all four corners of the wonton wrapper together and form the pouch. Make sure you tightly press the edges together so it won’t fall apart.

Now, bring a large pot of salted water to a boil over high heat. Once the water starts boiling toss in a few of the pouches, and let them cook. Don’t over crowd the pot you don’t want them sticking together. You’ll know they’re done once they float to the surface, this should only take about 3-5 minutes. Once done, transfer the pouches to a plate and set them aside.

Finally, melt some butter in a skillet or pan. Season the melted butter with pepper and salt, then set the heat to low, and add the cooked chicken pouches. Gently toss them around to evenly coat the pouches with butter. Place them on a plate sprinkle them with some parsley flakes and then grate Parmesan Cheese over the finished product.

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One of the foods that I enjoy cooking are scallops. Here is a recipe that I came up with that combines the sweet scallops with a wine and butter sauce.

Ingredients
6-8 Sea Scallops
Bacon
Butter
White Wine
Half a Lemon
Olive Oil
Salt
Pepper
Tooth Picks

Steps
Your first want to get a frying pan out because you’ll need to cook the bacon. Coat your pan up with some olive oil. Fry the same amount of bacon strips with the amount of scallops you have. Do not overcook the bacon to where it’s super crispy. Set the bacon strips aside for now.

Next, season the scallops with salt and pepper. Just sprinkle a little bit of each on both sides of the scallops. Then, grab another frying pan. Take about 2 Tbsp. of butter and let it simmer in a medium to high heat. You can add the white wine into the butter now. I just add a splash of wine. Squeeze in some lemon after that. Once you have that going, take your scallops and let them cook in the butter for about 3-4 minutes on each side.

After you have the scallops done, it’s time to plate the dish. Take the bacon strips that you’ve cooked and cut them in half. Top your scallops with the bacon and hold them in place with a tooth pick. You can take the butter that you’ve cooked the scallops in and take spoonfuls to top off the scallops. Just use it as a sauce for the dish.

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