Publisher's Note

Publisher’s Note
It was 22 years ago when I arrived in Canada and chose Calgary, Alberta to be my home. Leaving my family and friends behind, it was a new adventure for me to be in a new country without knowing anyone. That was the time I looked for a Filipino community paper and never found any, [...]
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Kuya Bong’s Kusina

Shrimp Alfredo Pasta with Scallops

Shrimp Alfredo Pasta with Scallops can be made using spaghetti or fettuccine. It will depend on your preference or on the availability of the ingredient in your pantry at the moment. This Alfredo pasta is easy and simple. It makes use of our thick Alfredo sauce recipe that uses heavy cream. The shrimp and scallop combination works well for this pasta dish. Make sure that the shrimp is pan fried and the scallops are seared before adding the sauce for best results.

Ingredients

1 lb spaghetti or fettuccine

½ lb scallops

1 lb large shrimp, deveined and shell removed

6 tablespoons butter

2 cups heavy cream

1 cup grated Parmesan cheese

3 tablespoons olive oil

½ teaspoon minced garlic

salt and pepper to taste

Instructions

Cook spaghetti or fetuccine according to package instructions. Set aside.
Heat the oil in a pan. Once the oil starts to heat-up, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pan and set aside.
Sear the scallops in medium heat for 2 minutes per side.Remove from the pan including the liquid that comes from it.
On the same pan, melt the butter, and then cook the garlic until light brown.
Pour the heavy cream in the pan and then stir. Cook between low to medium heat for 5 minutes.
Add the shrimp and scallops. Stir and cook for 3 minutes more.
Add the Parmesan cheese and turn off the heat. Add salt and pepper if needed.Stir.
Top the sauce over the spaghetti or you can add the spaghetti on the pan and then give and toss.
Serve. Share and enjoy!

Smoked Salmon Pasta

Smoked Salmon Pasta is one of the tastiest pasta dishes that I ever had. It is because of its white sauce, which is composed of Alfredo sauce and chopped smoked salmon. It is heavenly! The other thing that made me love this dish more is its ease in preparation. Adding more Parmesan cheese and a bit of red chili flakes makes this Smoked Salmon Pasta a perfect dish, as far as I am concerned. Oh, and I did have this with garlic bread, which I think is awesome.

Ingredients

1 lb. spaghetti noodles

2 ½ cups Alfredo sauce

10 oz. smoked salmon

¼ cup grated Parmesan cheese

¼ teaspoon red pepper flakes (optional)

Instructions

Cook the spaghetti noodles according to package instruction. Set aside.
Prepare the Alfredo sauce by following the recipe on the link above. You will need 2 servings of Alfredo sauce for this Smoked Salmon Pasta Recipe.
Chop the smoked salmon into small pieces. Add the chopped salmon in the cooking pot with the Alfredo sauce. Stir and continue to cook for 2 minutes.
Arrange the spaghetti noodles in a serving plate. Pour the smoked salmon Alfredo sauce over the noodles and top with Parmesan cheese and red pepper flakes.
Serve. Share and enjoy!

Filipino Chicken Macaroni Salad Recipe

Ingredients

1 lb. elbow macaroni

1 lb. chicken

¾ cup light mayonnaise

1 (20 oz.) can pineapple tidbits, drained

¾ cup minced carrots

¾ cup raisins

1 cup shredded sharp cheddar cheese

¼ teaspoon garlic powder

4 cups water

Salt and pepper to taste

Instructions

Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
Cook the elbow macaroni according to package instructions. Drain and then set aside
In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
Add the cheese. Gently toss.
Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
Transfer to a serving plate.
Serve. Share and enjoy!

Kuya Bong’s Kusina

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