Pasta Yum

Pasta Yum with Roasted Asparagus

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Pasta Yum
Recipe Type: Main
Author: Chris Frisina
Prep time:
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Serves: 8 servings
A baked pasta dish. My ‘first’ recipe that people wanted to know how to make. Once I made it, they wanted to know what I called it. I said, ‘Pastaaaaa, [pause] Yum!?’ and it has stuck over the years!
  • 1 lb sausage
  • 1 onion
  • 1 lb pasta
  • 6 oz parmesan
  • 8 oz mozzarella
  • 8 oz ricotta
  • 2 jars favorite pasta sauce (Bertolli ORGANIC Olive Oil, Basil, and Garlic HIGHLY recommended)
  1. Preheat oven to 350
  2. Saute the onions and sausage.
  3. Boil the pasta
  4. Combine everything in a baking dish, and stir with two spoons
  5. Bake for 20 minutes (uncovered for a crispy top)





Roasted Asparagus


Roasted Asparagus

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Roasted Asparagus
Recipe Type: Side
Author: Chris Frisina
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Serves: 2
Snapping the ends off asparagus before cooking makes them so much better
  • Asparagus
  • Olive Oil
  • Salt
  • Pepper
  1. Snap the ends off of the asparagus
  2. Wash
  3. Place on a baking sheet, with or without a liner
  4. Drizzle Olive Oil over the asparagus
  5. Sprinkle salt and pepper to taste
  6. Bake at 400 for 40 minutes or 450 for 35 minutes
  7. Serve and Enjoy!


Beef Burgundy


Served with Potatoes.   You can serve with pasta, rice, or by itself!

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Beef Burgundy
Recipe Type: Main
Cuisine: American French
Author: Chris Frisina
Prep time:
Cook time:
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Serves: 20 servings
A beef cut of meat in a pinot noir mushroom sauce. Used to serve over potatoes, pasta, or other starch.
  • 5 lbs beef chuck roast
  • .5 cups Flour
  • 1 750ml bottle Pinot Noir (2.5 cups initially, and rest for taste or reheating)
  • 3 or 4 onions Onions (diced)
  • Worcestershire sauce OR Soy sauce(your preference)
  • Extra Virgin Olive Oil
  • 3 pounds mushrooms (I love mushrooms, you could do 1 pound if you want)
  • 4 Carrots (chopped finely)
  • 3 cups Chicken Broth
  • 1 TBLS Oregano (fresh) chopped
  • 4-6 Garlic cloves chopped
  • 4-6 Bay Leaves
  • 1 small can Tomato Paste
  • 1 tsp Cayenne (more to taste if you prefer)
  • 2 TBLS Thyme (fresh) chopped
  • [s]mash potatoes or pasta to serve over
  • Salt and pepper to taste.
  1. Trim the beef and cut into 1 inch cubes.
  2. Brown the beef in oil. S&P, then set aside (do in batches as needed)
  3. Saute the carrots first for a few minutes
  4. Add the onions and saute with thyme, oregano, and cayenne
  5. Add tomato sauce and incorporate
  6. Add 1/3 cup flour slowly, and incorporate like a rue
  7. Add (2.5 cups) wine slowly just like a rue.
  8. Add beef back in, bay leafs, and Chicken stock. Use less or more as needed to cover it.
  9. Bake in oven at 200 F for 5 hours minimum. Taste beef and check with a spoon. It should fall apart, if not it needs more time.
  10. minutes prior to being ready to serve, cut dice the mushrooms and saute. S&P to taste.
  11. Add Mushrooms to the pot.


Cinnamon Pork Brine with cherry coconut

I haven’t made a sweet pork in a while, and I rarely look at my own recipes, so I made another one:

Cinnamon Pork Brine with cherry cocunut
Recipe Type: Main
Author: Chris Frisina
Prep time:
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Serves: 12
Pork brined in cinnamon citrus, then topped with a cherry coconut sauce. Inspiration from this previous recipe:
  • A 3lb loin will only need about 1 qt of brine in a bag, 1.5 -2 qts in a bowl, this makes 2 qts
  • 1 cup apple cider vinegar
  • 1 qt Orange Juice
  • 1 qt apple juice
  • 5 TBLS salt
  • 3 TBLS sugar (less than salt because of the sugar content of the OJ)
  • 2 TBLS cinnamon
  • Cherry Coconut sauce
  • 1 lbs bing cherries (rainier can be substituted) seeded
  • 4 TBLS white wine
  • 1 can of coconut milk (approx 12-14 oz)
  • 2 TBLS honey
  1. Brine the pork for at least an hour. Preferably longer if it is a whole loin (4-6 hrs). You can of course slice the meat first then brine.
  2. Boil the wine and cherries together to get them releasing their juice and color.
  3. Add coconut milk to cover (you may not end up using all of the coconut milk, that is fine)
  4. Boil and then turn down the heat and reduce. (can take up to 30 mins)
  5. Grill or cook to meat to your liking.
  6. Just before serving, add the honey to the sauce, and stir to incorporate.
  7. Serve the meat with the sauce on top.

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Blackened Seasoning

Blackened Seasoning
Cuisine: Seasoning
Author: Chris Frisina
Prep time:
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Serves: 10
Use this blackened seasoning on fish and chicken primarily , but can be with red or white meat as well.
  • 2 teaspoons ground paprika
  • 4 teaspoons dried leaf thyme
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • 1 teaspoon ground cayenne pepper, or to your taste
  • 2 teaspoon dried leaf oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  1. Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.


Salty Nutella Thumbprint Cookies

Salty Nutella Cookies

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Serves: 35 cookies
  • 2 c flour
  • 1 c plus 1T unsweetened dark cocoa powder
  • 2t kosher salt
  • 2 sticks butter, at a very soft room temperature
  • 1 1/3 c sugar, plus 1/2 cup for finishing
  • 2 large egg yolks, at room temperature
  • 2T heavy cream
  • 2t vanilla extract
  • 1 c Nutella
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder and salt in small bowl.
  3. Combine the butter and 1 1/3 c of sugar and beat for 2 minutes on low speed, until fluffy. Add egg yolks, cream and vanilla; beat on low speed until combined.
  4. Add flour mix and beat until incorporated.
  5. For each cookie, shape a heaping tablespoon of dough into a ball and roll it in the remaining sugar to coat. Space balls 2 inches apart on baking sheets, then use your thumb to make an indentation in the top of each cookie.
  6. Bake 10 minutes or until the edges are just set; the tops of the cookies will be soft. If indentations have lost definition, press centers again immediately after removing from oven. Transfer to cooling rack. Pipe or spoon the Nutella into the center of each cookie while cookie are still slightly warm.
  7. Yield 30-35 cookies


Sausage & Lentil and Spinach & Mushroom stuffed shells

Sausage & Lentil and Spinach & Mushroom stuffed shells

Author: Chris Frisina
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Serves: 6
Stuffed shells served two ways: sausage and lentils, or spinach and mushrooms, hopefully you serve together.
  • 1 pound pork sausage (4 – 6 non-breakfast links skins removed, or ground)
  • 1 onion and 6 shallots or 12 shallots
  • 1 TBLS Dijon Mustard
  • 2 TBLS White wine (your preference)
  • 1.5 cups Lentils (green are heartier, and red fall apart easier, but whichever you prefer)
  • 1 lb pasta shells (medium or large)
  • 2 cups Parmesan
  • 2 cups Ricotta
  • 2 cups Mozzarella
  • use 10 oz of chopped spinach instead of sausage
  • AND 1 Pound of mushrooms, chopped
  • Use a white cream sauce instead of red on top for final plating.
  1. Cook the lentils (presoak overnight if need be, or pressure cook day of)
  2. Brown the Pork, and after your cook it, make sure you mince/chop it again, as pork likes to shrink and stick together, not fall apart as easily a beef.
  3. Cook the pasta shells and drain.
  4. Preheat oven to 350.
  5. Mix the cheeses together, adjusting Ricotta amount to get a formable cheese.
  6. Saute the shallots, dijon, white wine, then add the chopped pork and stir.
  7. Place the lentils/pork mixture in one side of the shell, and an equal or lesser amount of cheese mixture on the other side.
  8. Bake the shells on a cookie sheet, until the cheese melts, about 10 minutes.
  9. Serve with your favorite pasta (red recommended) on top.


Spicy Honey Brushed Chicken Thighs

Honey Brushed Chicken Thighs
Recipe Type: Entree, Appetiser
Author: David Bonom, Cooking Light
Prep time: 5 mins
Cook time: 13 mins
Total time: 18 mins
Serves: 4 (2 thighs each)
A very healthy and fast way to eat chicken.
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
  • 6 TBLS honey
  • 2 tsp cider vinegar
  1. Preheat broiler.
  2. Combine first 6 ingredients in a large bowl.
  3. Add chicken to bowl; toss to coat. (String feedback that it is better to sprinkle on both sides and massage/press it onto the chicken than just coat/toss)
  4. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
  5. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

If you brush additional honey sauce after you broil the chicken, make sure that you don’t use contaminated sauce, so plan ahead.


Marinara Sauce

Italian Marinara
Author: Frisina Family
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 3 servings
A classic marinara for pasta
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes (28 oz) (RedPack preferably)
  • 1 tsp salt
  • 12 drops of hot sauce (tabasco preferably)
  • 4 sprigs fresh parsley
  • 1 tsp each oregano basil
  • 2 TBLS olive oil
  1. Saute oil, onion, garlic over medium heat.
  2. Add the spices towards the end of sauteing.
  3. Add the tomatoes and stir.
  4. Bring to a boil.
  5. Simmer for 25 minutes, and serve.