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Nadia G on 'Bitchin' Kitchen'

Nadia G on 'Bitchin' Kitchen'

The Cooking Channel host discusses her third season

Nadia G is not your average television host. Between the stilettos, the jokes, and the slang, her show Bitchin' Kitchen makes for one particularly special cooking show. But because of that, the show has gained a cult following among those of us who get bored watching a basic stand-and-stir show.

And now airing on the Cooking Channel is the third season of Bitchin' Kitchen! We got the host herself to come in and tell us all about it, ranging from episodes about parenting skills to blind dates. And of course, in the same fabulous shoes as ever.

Nadia feels like the show is a continuation of her original Web seires. "I could create cool aprons, I could dish out recipes, I could do the comedy, music videos, so we've always had a lot of freedom in Bitchin' Kitchen and that has continued," she says.

You can catch Nadia's third season on Wednesdays at 10 p.m., and watch the video above to hear more about it!

Nadia G Recipes : Bitchin Kitchen – Tuna Steak

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No Time? No Problem! Cooking Channel's Nadia G's Easy Recipe

Is tonight's dinner another "leftovers roulette" with your fridge and pantry? No need&mdashNadia G. of Cooking Channel's Bitchin' Kitchen's got this.

"One recipe that&rsquos always is nice and surprising is my panko shrimp with strawberry aioli. It's actually quite interesting. At first, people are like 'shrimp and strawberries?&rsquo Shrimp is sweet, but strawberries are not that sweet, they're tangy. It's kind of like considered a chutney, the way they have savory meats with chutney," describes the kitchen whiz. "It's the same idea."

"It's challenging and it's different," Nadia adds. "I think when you're in a relationship, that's what you need because seeing the same face everyday gets boring. You need shrimp!"

Panko Shrimp with Strawberry Aioli
Panko Shrimp:
Canola oil, for frying
12 jumbo tiger shrimp, de-veined and butterflied
2 eggs, beaten
1 cup honey panko (Japanese) bread crumbs, plus more for coating

Strawberry Aioli:
1/3 cup Japanese mayonnaise
1/3 cup condensed milk
12 fresh strawberries

Heat 1/4-inch of canola oil in a large heavy frying pan to 375 degrees. Meanwhile, place the beaten eggs in a shallow bowl and the bread crumbs in a shallow dish. Dunk the butterflied tiger shrimp into the beaten eggs, then place in the bread crumbs and coat with honey panko crumbs. Shake off the excess bread crumbs and fry the shrimp for 1 minute per side or until they start curving in on themselves. Place them on a wire rack to drain the excess oil.

To make the strawberry aioli: In a bowl, combine the Japanese mayonnaise with the condensed milk and mix together. Puree the strawberries in a food processor.

Place the fried panko shrimp with a side of Japanese mayo sauce and strawberry puree for dipping.

WTVC Exclusive: Bitchin’ Kitchen’s Nadia G

On March 31, 2010 The Fine Living Network officially became the Cooking Channel (aka Food Network 2). The network features new shows from old favorites like Bobby Flay and Emeril Legasse. It also presents a whole new crew of TV Chefs to entertain and educate our insatiable palates.

/>The bell cow of the Cooking Channel’s fall season is the craziest damned cooking show you’ve ever seen, Btichin’ Kitchen which blends equal parts Good Eats, Headbanger’s Ball and Lords of Flatbush. At the center of this tempest of audio-visual overload is Nadia G.

Nadia’s on screen persona is an amalgamation of Alton Brown, Julia Child and Pinky Tuscadero (Google it, ya mook). And while her style is in the forefront do not for a minute think that Nadia cannot cook. She mastered her skills at one of the most demanding culinary institutions on the planet, an Italian grandmother’s kitchen.

And though the glitz and glamor on BK may be part of the show I can assure you the accent is real. Nadia and her show started out on youtube and eventually steamed rolled into a series for Food Network Canada where it became an instant sensation. Nadia is a native of Montreal and her brash Italian mannerisms and deft abilities in the kitchen soon made her a house hold name throughout the Great White North. Check out this blurb from the Food Network Canada web site:

She’s young, funny and can cook up a storm in 3-inch cherry stiletto heels. Food Network’s bad girl chef Nadia G. and her misfit crew of food correspondents look at the funny side of everyday life situations and turn them into occasions worth celebrating — with great food and big laughs. Bitchin’ Kitchen is the first-ever comedy cooking show to hit the small screen and it tastes good: From One-Night-Stand Breakfasts to Break-Up Brunches to Impress the In-laws Extravaganzas, Nadia G whips up the perfect blend of food and humor for any occasion. The focus is on accessible haute cuisine, fresh organic ingredients, and a hands-on approach that will inspire hip audiences of all ages to Rock the Kitchen!

Recently Nadia was nice enough to give this old Southern boy a little of her time.

Say someone asks me what’s this Bitchin’ Kitchen all about? What should I tell them?

There’s three things in life that I love and that’s food, comedy and rock-n-roll. And Bitchin’ Kitchen combines all three. It’s my baby like that. Basically what we do is every week we take a new juicy topic whether it’s rehab recipes, impressing the in-laws or break-up brunches, we lay it all on the table and have a few laughs and then we cook an amazing meal that goes along with it.

What advice would you give someone who is about to experience BK for the first time?

I would say get ready for an awesome ride. There’s definitely no other cooking show out there like it and sit back, relax and enjoy.

How did Bitchin’ Kitchen go from the Internet to the Cooking Channel?

Well we started online back in 2007 it was a great success fresh out the gate. We won favorite mobile comedy series and we beat Conan O’Brien’s mobile series and “Tap This” which is another mobile comedy series which is written by one of the writers of the Ali G (no relation) Show. We were super honored to be you know contending with such hard hitters and then of course to have taken the prize home was awesome. After that success we got contacted by some publishers and they were like, “We love this concept and we want to do a cookbook.”

So I designed and wrote the Bitchin’ Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess (available at and that cookbook did very well. It hit a couple of “best seller” lists. And then finally now we had our launch on Food Network Canada and now we’re launching on Cooking Channel I couldn’t be more excited. It’s great.

Was it difficult transitioning from the 10 minute Youtube format to the 23 minute format of broadcast TV?

You know, initially we thought there’d be some challenges but honestly it translated really, really well. Basically it just gave us more creative room. With the quickies (the mobile series and web show) we would get things done in about three to five minutes which only gives us time for one recipe whereas with the cooking show we got a whole half hour. So we cook up three dishes for each show and it gives us extra time to do funny stuff like skits and songs. . . We’re actually airing the first music video to ever air on a cooking show in our “rehab recipes” show so it was exciting to just expand on the themes like that.

Are you still filming the show in Montreal?

Yeah, we film the show in Montreal. We do spend a lot of time in New York and Los Angeles as well and I love it but the studios are in Montreal.

About your set – there is a lot of weird crap in the background of your kitchen – what’s up with that?

I’m a big believer that the kitchen should reflect one’s personality. The kitchen reflects mine. We got some really hot, cherry red retro looking frig, I think we’ve got the coolest appliances ever. We’ve got some crystal studding going on on the counter, basically we love to rock the kitchen. Some people are into granite and stainless steel and that’s great but for those of us that aren’t I love to find quirky fun stuff like a chain mail dish towel and put it in my kitchen. It’s just great to express yourself with.

What’s your culinary background?

I grew up in a food-obsessed Italian family. The kitchen was really the heart of the home. I learned to cook with my mom, my grandmother, my aunt and I really believe that anyone can learn to make a great meal with the right attitude and the right ingredients. So as much as I love food from professional chefs and I love to go to restaurants I also know that some of the best food I’ve ever eaten have been home cooked meals. And I continue to cook Catalina-style Italian food.

If someone wanted to cyber-stalk you where should they go?

All my recipes are available on and my website is where we have a ton of great, funny articles. If people want to know what it was I was wearing during the episode we got these great little “rock this look” fashion files. And you can also find us on Facebook where ever day we have awesome conversations about all kinds of bitchin’ stuff.

Butter or margarine? Definitely butter.
Favorite celebrity chef? Alton Brown.
Which Jersey Shore cast member would you most like to kick? Hmm. None of them really. Feed them maybe but kick them not so much.
What’s sexier – abs or attitude? I’d have to say attitude.
Foie gras, raw oysters or caviar? That’s a tough one. I’m gonna go with oysters.

Bitchin’ Kitchen airs on the Cooking Channel Wednesdays at 10:30pm ET.

Trick-or-Treat (in One Shot!) with This Candy-Inspired Drink from Nadia G.

“Now, I love Halloween, but let’s face it: spookalicious drinks usually suck,” Nadia Giosia, host of the Cooking Channel’s Nadia G.’s Bitchin’ Kitchen, tells PEOPLE. “They’re all looks, no substance. That’s fine when choosing a boyfriend, but not with cocktails!”

And because every candy-loving grownup could use a kick in their treat, Giosia has created two drinks to spice up your Halloween: a Tootsie Roll shooter that takes you back to those trick-or-treating glory days in one delectable shot, and a caramel apple punch for your bitchin𠆞st Halloween party.

Watch Nadia G. as she shows you how to make her super-simple Halloween cocktails and get the easy recipes below.

Tootsie Roll Shooter

It smells – and tastes – just like that standby Halloween sweet

• 1 oz. espresso vodka (recipe calls for Van Gogh Double Espresso Vodka)
• 1 oz. orange juice
• 0.5 oz. chocolate liqueur

• Pour all the ingredients into an ice-filled cocktail shaker
• Shake well
• Strain into 2 shot glasses and serve.

Caramel Apple Punch

Like biting into your favorite candied fruit – without the mess!

• 2½ cups caramel vodka (recipe calls for Van Gogh Dutch Caramel Vodka)
• 3 cups old-fashioned apple juice
• 4 cinnamon sticks
• 1 750 ml bottle sparkling apple cider, chilled
• 2 apples, thinly sliced

• Pour apple juice into a small saucepan with a cinnamon stick
• Bring to a boil, then remove from the heat and let cool
• Fill a large punch bowl with ice
• Pour in caramel vodka and cooled apple juice
• Add the remaining cinnamon sticks
• Top with sparkling apple cider and float apple slices on top as a garnish.

Cooking Channel’s Nadia G. Teaches Us How To Have a Bitchin’ Halloween

With the help of Bitchin’ Kitchen’s Nadia G. and Once Upon a Vine, prepare yourself for the classiest and tastiest Halloween you’ve ever had. The comedian-chef gives us her tips on being the hostess with the most-ess this holiday season, incorporating the spooks and thrills of Halloween into your festivities without the typical cheesiness that comes with it.

Featured on the Cooking Channel and Food Network, Nadia has boozy and delicious treats you will definitely want to try. And as far as packing on a few LBs this holiday season? She says food correlates with sex… so eat up. Check out our interview with the Italian firecracker, including her input on revealing costumes and the perfect party playlist, followed by some of her best Halloween recipes.

VH1: What do you have planned for Halloween this year?

Nadia G.: I prefer throwing a Halloween party at my place, then going out. You tend to be surrounded by a bunch of twits in polyester suits and when you have a Halloween party at home, granted, you may still be surrounded by twits in polyester outfits, but at least they’re your friends.

As a host, how do you go about making party snacks?

The issue is [food at Halloween parties] tastes as scary as it looks. So you want to create something that’s got a good Halloween vibe, but still tastes great.

Any favorite ways to incorporate candy?

You can use candy to infuse alcohol which is tasty. Or, you can pair candy with alcohol and create bacon chocolates. Very easy: You fry up the bacon, get rid of the fat, put it into some melted chocolate, and you can serve that up with a glass of red wine.

Are you a fan of sexy costumes?

Yes, but it’s got to be scary, too. You can’t just be slutty without any scary, you know what I mean?

What are you planning on being this year?

Dead Martha Stewart.

What are your recommendations for creating a perfect Halloween party environment?

Don’t spend a bunch of money on super, cheap pharmacy Halloween decorations. It’s just so tacky and not in a good way. So find some vintage dolls, like decapitated doll heads. Try and think of what creeps people out — maybe it’s clowns, maybe it’s your STD test, just figure out what’s scary. [For music], The Cramps are awesome, Rob Zombie is great for Halloween. You need the traditional “Monster Mash,” “Ghostbusters.” That’s fun, too.

Do you have any advice for maintaining your figure during the holiday season?

I gotta say, there’s no magical unicorn you can fondle for that. Essentially, if you wanna stay thin, you gotta suffer and that means not eat what looks good and not drink too much. Just enjoy the holidays and then get back into tip-top shape afterwards because the holidays are a pain in the butt you got to hang out with your family, it’s enough stress. You should at least be able to stuff your face while having to listen to grandma’s bunion story and stuff.

What do you think about people being too shy to eat in front of each other?

Appetite is so correlated to sex, and honestly, if I were to go on a date with someone who’s picking at a salad, I’d be like, “You know what, I don’t think this person has enough passion in them to make it happen.” I translate that being Italian, it’s like one in the same. Eating is sex, so if someone doesn’t know how to get in there, I’d be like, “No.”

In addition to Nadia G.’s flawless party tips, we’re taking scary movie recommendations from none other than Daniel Radcliffe this holiday season.

Check out some of Nadia’s Halloween recipes:

Coffin-shaped Grilled Cheese Sandwiches with Melted Taleggio Cheese, Caramelized Onions and Apples


Caramelized Onions:

  • 1 tablespoon extra-virgin olive oil
  • 3 red onions, sliced in 1/2 inch slices
  • 1/4 teaspoon sea salt
  • 1 large loaf sourdough bread
  • 1 McIntosh apple, sliced thinly
  • 4 wedges Taleggio cheese
  • Sufficient quantity butter

Making caramelized onions: Heat a non-stick pan on medium. Add olive oil, onions, separate them, and salt. Sauté for 10 minutes, then turn down heat to medium-low and cook for another 35-40 minutes, until onions are deep amber in color.

Making the sandwich: Cut sourdough into 1/2 inch slices, then into coffin shapes. Heat a pan on medium low and melt enough butter to coat the pan. Lay down a slice of bread, a cheese wedge, caramelized onions, 3 apple slices, and top with another slice of bread. Press down and cook for 3 minutes, until golden brown. Flip and cook for another 2 minutes, until cheese is melted.

Remove grilled cheese from pan, and serve.

Witches Brew


  • 2 oz Pear nectar
  • 3 Sprigs of thyme
  • 1 oz Lime juice
  • 1/2 oz Simple syrup
  • 4 oz Once Upon a Vine®Fairest Chardonnay®

Shake ingredients in a cocktail shaker and strain into a chilled glass.

Milk Chocolate Chip and Maple Syrup Glazed Bacon Witch Finger Cookies


  • 12 bacon slices, minced
  • 1/4 cup maple syrup
  • 1 cup unsalted butter, large dice
  • 3/4 cup granulated sugar
  • 1/2 cup raw sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • Maldon salt, to taste
  • 1 1/2 cup quality milk chocolate, in chip sized chunks
  • Raw skinless almonds


  • Medium frying pan
  • Wooden spoon
  • Small bowl
  • Electric mixer
  • Parchment paper
  • Cookie sheet
  • Wire rack
  • Witch finger mold

Making the bacon: In a medium frying pan, sauté the bacon until fat has rendered and bacon is crisp. Drain the fat from the pan, and add the maple syrup. Stir to blend, and sauté for 1 to 2 minutes until maple syrup becomes thick. Transfer immediately to a small bowl, and let cool.

Making the batter: With a standing or handheld mixer, blend the butter and sugars for 3 to 5 minutes until light and fluffy. Add the egg, and beat for 1 minute or until well blended. Add the vanilla, and beat for 30 seconds more. Stir in the flour with a wooden spoon. Add the maple syrup glazed bacon, and chocolate. Stir to combine. Place almonds into the fingernail part of witch finger molds. Scoop dough into the molds, filling them 3/4 of the way, and bake in the center of oven until golden around the edges (about 9-10 minutes). Remove from oven. Pull the cookies out while still warm and with a paring knife cut off the excess cookies around the finger to shape it. Handle carefully so cookie doesn’t break.

Bratwurst and pinto bean stew

From Nadia G's Bitchin' Kitchen: Cookin' for Trouble Nadia G's Bitchin' Kitchen by Nadia Giosia

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  • Categories: Quick / easy Stews & one-pot meals Lunch Main course Suppers Winter
  • Ingredients: bacon bratwurst sausages carrots celery honey beer tomato paste beef stock pinto beans

Bitchin' Kitchen - Episode Guide

In this episode, Nadia G pokes fun at office dynamics and serves up a gourmet lunch (that the weird dude from accounting will probably steal). Chipotle barley soup: smoky, spicy tomato-chipotle broth with hearty barley and veggies. Kalamata chicken sandwich: fresh ficelle baguette stuffed with a Greek-inspired chicken salad loaded with tangy Kalamata olives, capers, and feta. For dessert: creamy, buttery maple pecan fudge dusted with cayenne pepper for kick. The Spice Agent reports on brining olives. Hans informs us about pearl barley. And Panos&hellipreally wants to be in this episode.

Nadia G whips up classy canapes that celebrate the beauty of a wedding shower. the food. Pastrami-style cured gravlax with sweet English mustard on pumpernickel toast. Crunchy fried rigatoni "chips" stuffed with herbed ricotta. Champagne truffles and Kirs with spiced raspberries.

Nadia G shares her must-shkoff dishes, and talks about living life to the fullest. Appetizer: gnudi with dried apricot brown butter & crispy sage. Main: pulled pork sandwiches with sweet and salty plantain. Dessert: inverted lemon meringue pie. The Spice Agent talks sage. Panos reports on pork shoulder.

Nadia G revamps some of her favourite childhood dishes and shares stories about her youth. Baccala (salt cod) croquettes with tangy dill aioli (update on fish sticks). Riso con la ricotta (rice with ricotta, sweet peas and pancetta crispies) and adult PB&J: homemade peanut-cashew butter & spicy raspberry jam heightened with Anaheim chilies. Panos talks salt cod. The Spice agent reports on Anaheim chilies. Hans informs us about organic peanuts.

This one&rsquos for the boys! Nadia G cooks up a manly menu, and gives the boys something to chew on. Appetizer: cherry bomb poppers (hot cherry peppers stuffed with aged cheddar and crispy maple bacon bits). Main: Montreal smoked meat hash. Dessert: G-style s&rsquomores. Panos talks Montreal smoked meat. The Spice Agent reports on marshmallows. Hans weighs the pros and cons of a protein-heavy diet.

G whips up the most fan-requested dishes and dishes out the dirt on the BK community. Italian sausage sandwiches with sweet and spicy jardiniere relish. Miso cod with dirty shitake wild rice. Sticky Toffee Pudding. Complete with an ongoing sketch where a fan "won" a dinner date with Nadia G -- awkwardness ensues.

In this episode Nadia G takes ol&rsquo timey recipes to the next level, and yaps about getting older. Appetizer: truffled deviled eggs. Main: meatloaf with awesomesauce. Dessert: mini olive oil pound cakes with orange chocolate bits. Panos reports on farm fresh eggs. The Spice Agent professes his love for brown sugar. Hans explains the anti-aging health benefits of olive oil.

After a night of partying too hard, nothing curbs a hangover like a greasy breakfast. and more partying! Nadia G cooks up a hangover feast complete with hair-of-the-dog gourmet cocktail pairings. Chicken Fried Steak with peppered milk gravy, served with G's signature Smoky Chipotle Bloody Mary. Cornmeal pancakes with salty whipped butter and zesty orange-infused maple syrup, served with a Pineapple-Cilantro syrup martini, rimmed with chili salt.

Nadia G creates a spooky-licious feast that actually tastes as good as it is scary, and celebrates her favourite (un)holiday &ndash Halloween! On the menu: creepy bocconcini eyeballs wrapped in prosciutto flesh. Maggot salad (cauliflower couscous salad), vegetarian coffin sandwiches (pumpernickel, cheddar, McIntosh apple and walnut pesto), bracciole severed arm (complete with a hand molded with Italian-spiced minced meat), &ldquoblood&rdquo marinara, toffee designer candied apples with Maldon salt, candy-infused vodka cocktails and more. Panos talks flank steak. The Spice Agent reports on pimento & Maldon salt. Hans yaps about healthy alternatives to candy. Nadia dishes on strange Halloween traditions, bad costumes & cannibalism&hellip and reveals her worst fears.

Happiness means different things to different people. actually, no one has a clue. Nadia G dishes out the only sure-fire recipe for happiness she knows: Spicy crunchy onion rings, crazy-rich & creamy linguine alfredo, and chocolate chip cookies with bacon and fleur de sel. The Spice Agent reports on paprika. Panos talks cream. Hans talks explains how, when it comes to food, we look for happiness in all the wrong places.

Nadia G cooks up a bitchin' brunch and pokes fun at hipsters. First up: Baked Croissant French Toast Casserole. G serves this up with Bacon & Bourbon infused Maple Syrup & Caramelized Shallot Butter. Next up: mini spinach quiches in crispy prosciutto cups. G washes it all down with a trio of Mimosas: Vanilla Pineapple, Maple Pink Grapefruit, and Spiced Orange.

Let&rsquos face it, when your best friend gets married, they become a NEWRD! Nadia G cooks up a Bitchin&rsquo dinner that&rsquoll have you and your BFF reliving the good &lsquool bachelor days of yore (minus the spring-break-jelly-fish-skinny-dipping-incident). Crispy, deep-fried giardiniera (Italian veggie pickles). For the main: a Philly cheese steak sandwich with a creamy smoked Gruyere cheese sauce. Dessert: almond-pear tarts. The spice agent talks MSG. Panos talks rib-eye. Hans talks almond paste.

Sometimes we barely feel like matching our socks, never mind cooking. That&rsquos why in this episode G shows us how to make 3 effortless yet gourmet dishes. Mexican corn on the Cob (Elote): sweet corn smothered in cotija cheese, homemade chili powder and tangy charred lime. Penne aglio-olio-anything, featuring sautéed spinach and chicken sausage. For dessert &ndash Honey-infused Mediterranean yoghurt parfaits with spicy stewed plums and toasted walnuts. G talks about procrastination and gives us advice on how to get your energy back. The Spice Agent reports on making your own chili powder. Panos informs us about chicken sausage.

Everybody gets nostalgic about the 50&rsquos: great rock n roll, great fashion&hellip Too bad we can&rsquot say the same for the food: aspic, TV dinners, and canned soup casseroles?! ARK! G revamps some 50&rsquos classic dishes and reminisces about the good &lsquool days (she never experienced.) Pigs in a blanket become chorizo corn dogs served with grainy maple-mustard. For the main: broccoli, wild mushroom, and duck prosciutto casserole smothered in a sharp cheddar cream sauce. Dessert is served with a cherry pie inspired by an &lsquoOld Fashioned&rsquo cocktail: sour cherries are stewed with raw sugar, bourbon, and orange bitters. Panos informs us about chorizo. The Spice Agent reports on orange bitters.

Nadia G tackles kid-friendly dishes and talks about parenthood. Your kids will love to snack on G&rsquos cheesy alphabet crackers (&hellipmade with whole wheat, shhhh.) Turkey burger sliders served with crispy baked cauliflower tater tots. For dessert: frozen yogurt coconut pops with a rainbow of fruit purees: peach, strawberry and blueberry. The spice agent reports on turmeric. Panos informs us on ground turkey varieties. Hans gives us the final word on coconut: is it really healthy or just fatty?

G whips up flavor-packed dishes for all the sweet 'n' savory addicts out there. and demystifies PMS . First up: Sweet n Sour Pineapple pork. Next up: Chicago Mix Popcorn - a unexpectedly awesome blend of caramel and cheese popcorn. For dessert: Peanut-butter & banana milkshakes with cocoa liqueur, complete a salted chocolate rim.

From Tip to Tail dining, to stinkin' Kale, to local "rustic" cuisine -- Nadia G cooks up trendy dishes and pokes fun at foodie pop culture. On the menu: Spicy Jamaican Ox Tail Stew. Fried Kale Chips with cider vinegar. For dessert: pear, chestnut creme & mascarpone parfaits in a rustic mason jar.

Bitchin Kitchen’s Fettuccine Rose with Shrimp

Recipe testing Bitchin’ Kitchen Cookbook: Rock Your Kitchen–And Let the Boys Clean Up the Mess is continuing with gusto and flare in my kitchen! Soups, home fries and now… pasta! I had to make some changes because it is still horribly freezing here on the east coast so I did my best with what I happened to have at home.

According to the cookbook you heat two tablespoons of butter in a saucepan on medium heat. Add 1 clove of garlic degermed and minced. OK, I added more, I love garlic. Saute for two minutes until golden.

Add 20 cherry tomatoes sliced in half. Considering they are $4 a tiny container at my store right now I picked up two hot house tomatoes for $2 (OMG, produce is just so expensive!), removed the skins, deseeded and chopped. I added a small pinch of hot chile flakes, salt and brown sugar. I sauteed everything for around five minutes.

I was dividing the recipe in half when it comes to the sauce so I added 1 cup of half and half instead of two with some fresh parsley, chopped. I brought to a slow boil over medium heat and then immediately turned it down to medium-low.

I threw in some shrimp and some grated Parm with some salt and pepper, stirred and simmered for five minutes. Five minutes? That did not seem a long time to reduce the sauce and I was using half the liquid.

I did not have fettuccine so I used linguini instead. I like to cook it a little in the sauce to make sure everything is coated.

I ended up with seafood soup! A delicious, garlicky and fabulous seafood soup but not a pasta sauce. It was tasty but so thin! The online version of this recipe (no longer online I am afraid) has an additional 10 minutes cooking time. I do not know if this is an editing error or the recipe got changed farther down the road and updated online. I do know that for me it was disappointing but I will make this again because I can just imagine how good it will be when I cook down the sauce.

Despite the fabulous flavour, I can only give this recipe three out of five wooden spoons due to the timing issue, discrepancy and thinness of the sauce.

There are many reasons people just print off recipes from sites for free, the free part being the major pay-off of course. But! You miss out on comments like this one in Bitchin’ Kitchen Cookbook:

“I once received an interesting comment about this recipe. It read: ‘Pfft. No real Italian would ever use cheese with seafood!’ I promptly suggested an alternative: ‘Dear sir, you can always replace the Parmesan with a light sprinkling of “Go F*ck Yourself.” Hey, I’m all about options.”

Madness is Genius

I didn’t exactly intend to do two of her recipes in two weeks. Aside from the fact that this recipe was actually on my meal plan like three weeks ago, we accidentally got ALL of someone’s groceries last week, and they bought gorgonzola cheese. So, this weeks Nadia G recipe is our favorite and contains the cheese. However, I’m here to talk about the carbonara.

We’ve made this before, and it’s turned out better. I don’t know if my measurements were wrong, or if it’s that I used fat free cream, but this turned out runny. I love this recipe, and it was still good, but it just wasn’t creamy like it normally is. I also didn’t cook the pasta like I was supposed to. Actually, I cooked it before I was supposed to. So, that may have contributed to why it was runny, too. The egg probably didn’t cook right. I want to stress that this is normally a delicious recipe. I just know for next time to not modify it.

One thing I will note is that we used Red Lentil pasta because it was 0 points. It wasn’t bad at all. My dog didn’t know the difference, either. She loves pasta and potatoes and chicken and carrots and pureed pumpkin. I’d definitely recommend it.

Watch the video: What Really Happened to Bitchin Kitchen (January 2022).