Seafood Pasta

Seafood Pasta5

Seafood pasta is what’s cooking in the kitchen tonight! I do apologize for the lapse in recipes. Michael and I once again moved. Thankfully this time, we will be staying put for a while. Which means, more and more recipes.

This week, we have Michael’s best friend, Nikolay in town to visit. Nik had made a request for me to make my infamous lobster mac and cheese (if you want to make the lobster mac, it’s in the recipes tab). Since there was a huge assortment of seafood at our local grocery store, I decided instead to make a seafood pasta. For the seafood, we chose to get lobster tails, shrimp, and scallops. You can always use whatever types of seafood you would like. The flavors of this dish were incredible. It even tasted so much better the next day. There you have it, some delicious seafood pasta.


  • 1 Pound of Linguine
  • 2 Lobster tails
  • 1/2 Pound of shrimp
  • 1/2 Pound of scallops
  • 1/4 Cup of Extra Virgin Olive Oil
  • 3-4 Tbsp of garlic
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 4 Tbsp Italian parsley
  • 1 Tbsp red chili flakes (use as much or as little)
  • 1 Cup of Parmesan cheese

Serving size: 3-4 people    Prep time: 20 minutes    Cook time: 30 minutes


In a large pot, boil water. Once water is boiling, dash 1/2 teaspoon of salt. Then place pasta into pot. Cook pasta between seven to nine minutes, or until al dente. Once pasta is cooked, drain and set aside. To stop pasta from cooking, run cold water over pasta in a colander.

While pasta is cooking, begin to peel your shrimp and de-shell lobster and set to the side.

In a deep dish pan, heat olive oil. Once olive oil is hot, begin to saute garlic for one minute. Then place seafood into pan to also saute. Add salt and pepper to seafood and mix all together. Then add three tablespoons of Italian parsley and red chili flakes. Add to whatever is desired on heat when it comes to the chili flakes. Once seafood is coated, add cooked pasta into pan. Coat all of the pasta with olive oil sauce. Once pasta is coated, add Parmesan cheese into pasta dish. Once everything is mixed together, begin to plate. Once plated, add an additional garnish of Italian parsley and Parmesan cheese.

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Maple Glazed Chicken

Maple Chicken3

Maple glazed chicken is what’s on the menu for dinner tonight. This recipe popped into my head while I was looking in our refrigerator. I already knew that I was going to cook chicken. I looked at the shelves and found maple syrup. That light bulb in my head turned on again. Since we still had sweet potatoes and broccoli, I decided to use that as my sides for this dish. The sweet potatoes were just mashed and the broccoli was sauteed in olive oil, salt, and pepper. This recipe was definitely a hit in the Powell house. There you have it, my Maple Glazed Chicken!


  • 4 Pieces of chicken thighs
  • 1/4 Cup extra virgin olive oil
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 4 Tbsp maple syrup

Serving size: 2-4 people    Prep time: 1 – 2 hours    Cook time: 35 minutes.


In a small mixing bowl, mix olive oil, salt, pepper, chili powder, and paprika for chicken marinade. Place chicken in storage bag, then pour in marinade. Allow chicken to marinade at minimum one hour.

Once chicken is marinaded, line baking sheet with foil or parchment paper. Preheat oven to 375° degrees. Place chicken on baking sheet. Bake chicken for thirty minutes. Remove chicken from oven and pour one tablespoon of maple syrup per chicken. Set oven to broil and place chicken in oven for an additional five minutes.

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Fig Chicken

Fig Chicken4

Fig chicken? Yes, fig chicken. Fig preserves is something I absolutely love. I especially love it with brie and spreading it on a cracker. I had a jar of fig preserves in my pantry and no brie in sight to enjoy it with. Then a light bulb lit up in my head. I had chicken in my refrigerator and some veggies. Why not use the fig preserves as a substitute for barbecue sauce? I plated it on a bed of mashed potatoes and a side of sauteed asparagus. You can always use whatever side you wish. I happen to have potatoes and asparagus in my refrigerator to use. Voila, Fig Chicken!


  • 4 Pieces of chicken thighs
  • 3/4 Cup of extra virgin olive oil
  • 1 Tbsp of salt
  • 1 Tbsp of pepper
  • 1 Tbsp of paprika
  • 1 Tsp of chili powder
  • 4 Tbsp of fig preserves

Serving size: 2-4 people    Prep time: 15-20 minutes    Cook time: 50 minutes.


Marinade chicken thighs in olive oil mixed with salt, pepper, paprika, and chili powder. Marinade between two to three hours.

Preheat oven to 375° degrees. Line baking sheet with aluminum foil and lightly grease foil with cooking spray. Place marinaded chicken on foil and cover with foil. Bake chicken for thirty minutes. After baking for thirty minutes, remove top foil. Top each piece of chicken with fig preserves; one tablespoon per chicken. Place uncovered chicken back into oven and bake for another 20 minutes.

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