Linguine with spicy shrimp sauce

Ok here goes:

First of all, this is not the original recipe I made, because I can never recreate a dish exactly. I'm just going to let you know how I think I might have made it and then I'll edit it out on Sunday when I make it again for the Super Bowl. (Because obviously you think Italian, when you hear the words 'super bowl').

INGREDIENTS:
Boiled linguini 1lb
Small cooked shrimp 2 lbs
Birds eye Normandy blend vegetables 1 bag
Red pepper flakes
Butter/margarine
Small onion, chopped 1 
Parsley
Olive oil
Garlic cloves (diced)
Bay leaves
Black pepper & salt to taste
Diced tomatoes 2 cans
Green onions, thinly sliced
Large red tomato 1
Jalapeños 

METHOD:

Toss boiled linguine with olive oil, parsley and red pepper flakes. Set aside.

Heat butter/margarine in a non-stick pan. Add garlic and cook for 30 seconds. Add onions and cook till softened. Add green onions, red pepper flakes, lemon juice, bay leaf and salt and pepper to taste.  Dry the mixture and add shrimp.  Cook lightly until shrimp are well-coated.  I wanted the shrimp to be spicier so I also added some cayenne pepper and paprika before turning off the heat. Add in vegetables and mix.

For the sauce, warm olive oil in a pan. Add in diced tomatoes. Add in black pepper, garlic powder, hot sauce and jalapeños. Cook for approximately 5-7 minutes. Turn off heat.

In an oven-proof tray, spray cooking spray. Add  linguine. Pour sauce over top. Pour shrimp mixture on top. Put in oven and bake on 250 for 10 minutes. Serve. 

Note: I did feel like I could've mixed marinara sauce and salsa and lightly cooked it and have achieved the same result. 

Peri peri chicken

I've never actually had the famous Nando's peri peri chicken, but with the interwebs, any recipe is available these days! I decided to try it out, especially since I was so excited to test out my shiny new toaster oven with ROTISSERIE feature! Woot. This is my tweaked version of a bunch of recipes.

Ingredients :
One whole chicken, skin on (you can of course use pieces)
5 garlic cloves
3-5 birds eye chili's. This seems to be the main chili pepper used in all the recipes however, I didn't have any so I used 1/2 a jalapeno, 1/2 a Serrano and 1/4 tsp cayenne pepper.
1 tsp paprika
1/2 red bell pepper
1 tbsp oregano
1/4 cup olive oil
2 tbsp vinegar
2 tbsp lemon juice
Salt and pepper

Blend all the ingredients to form a smooth marinade. Apply liberally on the chicken. If using a whole chicken with skin on, be sure to get the marinade under the skin as well. I also like to shove pats of butter under the skin. Cover and refrigerate for at least an hour. I like to marinate for a day or overnight when possible.

I cooked my whole skin on chicken in my rotisserie on 450 degrees for about 45 minutes. You can also bake the chicken on 400 and then broil to achieve the crispness or brown color. I also basted the chicken with melted butter for the last ten minutes of cooking.

If you have any marinade leftover, cook in a saucepan over medium low heat for about ten minutes then use as a dipping sauce.