Summer Garden Pasta

 

Another Ina Garten yummy recipe. This serves 4. Cherry tomatoes and basil how can you go wrong... Need to plan ahead for this one.

Ingredients:

• 1 overflowing pint cherry tomatoes, halved
• 2 tablespoons Good EVOO
• 3 cloves minced fresh garlic
• 9 leaves fresh basil, julienned
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces angel hair pasta, cooked according to package directions
• freshly grated parmesan, for serving

Directions:

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt and pepper. Cover and set aside at room temperature for about 4 hours.

Cook the angel hair pasta, drain and add to the bowl of cherry tomatoes. 

Garnish with parmesan and extra basil.

Zucchini Lasagna

 

This recipe is from Instagram.  The Modern Nonna. I followed the recipe, except I did not roll up the zucchini strips, but laid them flat. Aspen Moon Farm is my go to farm stand in Hygiene. Quality, organic and expensive! The recipe makes a 9x13-inch pan full of goodness.

Ingredients:

• 8-9 zucchini, cut in thirds or fourths lengthwise, depending on how large
• salt and pepper
• EVOO
• 1 jar Rao Marinara
• 1 container whole milk ricotta cheese
• 1/2 cup grated fresh parmesan cheese
• 2 eggs, beaten
• 1/4- 1/3 cup fresh basil, cut up
• 2 cups or so shredded mozzarella cheese

Directions:

Preheat oven to 400-degrees.

Place zucchini strips in a single layer on a baking sheet, brush with EVOO and sprinkle with salt and pepper. Bake 15 minutes. Remove and set aside.

Lightly grease a 9x13-inch baking pan with canola oil.

Combine the beaten egg, basil, parmesan cheese to the ricotta cheese.

Add a thin layer of marinara to the bottom of the baking pan.

Place the zucchini slices on top of marinara, top with 1/2 of the ricotta mixture. Repeat with marinara, zucchini, ricotta and finally rest of marinara. Top with shredded mozzarella.

Bake for 20 minutes uncovered. Allow to sit before cutting into serving portions.

Celery Salad

 

From life's ambrosia.com Light, crisp and refreshing salad and great way to use up celery in your frig. I served along side a baby spring lettuce salad. So good! 4 servings

Ingredients:

• 4 large celery stalks with leaves ends trimmed, sliced into bite size pieces
• 1/4 cup thinly sliced red onion, soak in cold water for 15 minutes, drain
• 2 tablespoons EVOO
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste
• parmesan cheese, grated for serving

Directions:

Combine all ingredients, except parmesan cheese in a bowl. When ready to serve, sprinkle with parmesan cheese.

Instagram Lunch Quiche

 

This recipe is off of Instagram, which I still am figuring out! From calwillcookit. It is a potato crust base and is delicious. Only component I changed was addition of jalapeno and fresh basil, as I have planters of both on the patio. 

Ingredients for Potato Crust:

• 4-5 Yukon Gold potatoes, washed, patted dry
• EVO
• salt and pepper

Directions for Potato Crust:

Brush whole potatoes evenly with olive oil. Bake at 400-degree convection for 40 minutes.

Grease a 10-inch pie pan generously with canola oil.

Smash each potato in the pie pan with flat side of a one cup plastic measuring cup.

Form the smashed potatoes evenly on bottom and sides of prepared pan. I used disposable gloves.

Sprinkle generously with olive oil and salt and pepper.

Bake at 400-degrees for 30 minutes.

Ingredients for Fillling:

• 2 cups frozen spinach, cooked in microwave for 2 minutes, drain well
• 1 cup cherry tomatoes, cup in half
• 1/2 cup red onion, chopped
• 3 small jalapenos, seeds removed and chopped
• 1/4 cup chopped fresh basil
• 1 cup mozzarella cheese
• salt and pepper
• 3 eggs, beaten
• 2 tablespoons butter
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder

Directions for Filling:

Prepare all the vegetables and set aside.

Melt butter and softened cream cheese. Add to the beaten eggs. 1/2 teaspoon salt and pepper.

Once the potato crust is removed from the oven, add the beaten egg mixture.

Sprinkle prepared vegetables evenly over the top.

Add the mozzarella cheese and sprinkle on top.

Bake for another 30 minutes.

To serve: sprinkle with fresh Parmesan cheese.

Buffalo Chicken Mac and Cheese

 

 

The original recipe called for rotisserie chicken. I used Buffalo Chicken Meatballs (2/9/2024 Label: Chicken), simply because I already had in the freezer. Since the meatballs already were cooked in Frank's Hot Sauce, I did not add any extra hot sauce. Original recipe is on Food Network. My version made enough for 2 people/ 2 meals.

Ingredients:

• 6 Buffalo Chicken Meatballs, cut in fourths
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free flour
• 2 teaspoons dry mustard
• 2 cups milk, I used lowfat
• 2 1/2 cup sharp Cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 4 ounces sour cream
• salt to taste
• 8 ounces Jovial elbow noodles, cooked according to package instructions
• 1/4 cup garlic breadcrumbs, from Baked PattyPan Squash Parmesan with Garlic Breadcrumbs (7/4/2020 Label: vegetable)
• 8 ounces Jovial elbow noodles, cooked according to package directions
• chopped fresh parsley, for serving
• butter to grease baking dish

Directions:

Cook elbow noodles, drain and set aside.

Grease a 8x8 baking pan.

In a medium saucepan over medium heat, melt butter. 

Once butter has melted add the flour and cook 1 minute.

Add the milk slowly, whisking as you go. Cook till thickens. May have to adjust heat. 

Add the shredded cheese a little at a time until melts and thickens.

Whisk in the sour cream. Take off heat and adjust salt to taste. I did not use all of the cheese sauce. Leftover about 1 cup for future use.

Preheat oven to 320-degrees.

To assemble: add 1/2 the noodles and little sauce to prepared baking pan. Add 1/2 the cheese sauce (see Note above) and then 1/2 chopped Buffalo Meatballs. Repeat for another layer.

Top off with the Garlic Breadcrumbs. Cover with foil.

Bake for 40 minutes or so until hot.

To serve sprinkle with fresh parsley.

Mexican Stuffed Shells or Manicotti

 

Taco Tuesday becomes Manicotti Monday! Thank you chefsavvy.com Jovial gluten-free pasta does not make a shell, so I made manicotti. This recipe easily can be tailored. For the protein sub out ground chicken or ground turkey for ground beef. I used spicy Italian sausage, half pork and half chicken sausage. For the enchilada sauce I used my homemade green chili sauce and jarred roasted salsa. Shredded cheese use whatever you have on hand, cheddar, etc. I used pepper jack. I find it easier to stuff the manicotti with the filling that has been made and placed in the refrigerator overnite, plus I feel the flavors meld, allowing it to sit. I did double the recipe, as I wanted to use the entire 8-ounces of cream cheese. Made for 2 packages of manicotti. 3-4 manicotti per serving.

Ingredients for Meat Filling:

• 1 tablespoon EVOO
• 1 pound spicy Italian sausage
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 4 ounces cream cheese, softened
• salt and pepper to taste

Directions for Meat Filling;

Heat EVOO in a large skillet over medium heat.

Add the Italian sausage and onion and cook until sausage is no longer pink.

Add the seasonings, garlic powder, onion powder, chili powder, oregano, paprika, cumin and salt and pepper. Toss to coat the meat.

Stir in the softened cream cheese and stir until melted.

Adjust salt and pepper.

At this point I cooled, refrigerated overnite.

Ingredients for Sauce:

• 1 cup homemade green chili 
• 1 cup salsa

Directions for Sauce:

Combine sauce ingredients.

Ingredients for Toppings:

• 1-1 1/2 cups shredded pepper jack cheese
• chopped fresh cilantro
• sour cream

Directions for Assembly:

Cook manicotti according to package directions.

Preheat oven to 375-degrees.

Lightly grease a 13x9-inch pan with canola oil and place 1/2 sauce mixture in the bottom.

Stuff the manicotti and place in the prepared baking pan.

Top with the remaining sauce and sprinkle with shredded cheese.

I did cover with foil, due to gluten-free pasta, and baked for 15-20 minutes and removed foil another 5 minutes.

Serve with fresh cilantro and sour cream.

Buffalo Chicken Burgers

 

Photo and recipe courtesy of Ree Drummond. The grocery store was out of ground chicken, so I used ground turkey. I would like to see how ground chicken compares next time. The recipe made 5 burgers. I followed recipe except added some finely chopped scallions and celery to the burger mixture. For the dressing. I used gorgonzla cheese instead of blue cheese and a small container of plain Greek yogurt in place of 1/2 cup of sour cream. I did not garnish with the thinly sliced celery, I made a salad that included the celery. These were tasty.

Ingredients for Burgers:

• 9 tablespoons butter
• 9 tablespoons Frank's Hot Sauce
• 1 1/2 pound ground chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil ( I did not see the need for this, as used a non-stick skillet)
• hamburger rolls
• celery, thinly sliced

Ingredients for Dressing:

• 1/2 cup mayonnaise
• 1 small carton plain Greek yogurt
• 1/4 cup gorgonzola cheese
• splash of white vinegar
• salt and pepper to taste

Directions for Burgers:

Melt the butter in a pan and then pour into a measuring cup.

Combine the ground chicken with 1 tablespoon of the melted butter and 1 tablespoon of the hot sauce. Add the salt and pepper. Mix and form into 5 patties.

Set a non-stick skillet over medium heat. Add the patties and cook until browned on the first side; about 4 minutes.

While burger are cooking on first side, combine 8 tablespoons of Frank's Hot Sauce into the remaining melted butter.

Flip the patties and put 2 tablespoons of butter mixture on each. Cook another 4 minutes.

Flip the patties again and add another 2 tablespoons of butter mixture on each. Cook about 2 minutes or until instant-read themometer reaches 165-degrees.

Directions for Dressing:

Add all ingredients to a bowl and combine thoroughly. 

To serve: Toast hamburger buns, place burger on toasted bun and top with dressing.

Tagliatelle with Peas, Sausage & Ricotta Cheese

 

Recipe and photo courtesy of Giada De Laurentiis. Extremely easy and extremely delicious. I used Jovial Tagliatelle cause gluten-free. Reheats well, just add hot water to loosen the sauce and heat in microwave. Serve with olive oil drizzled bread and a salad. Perfect! 6 servings

Ingredients:

• 1 pound tagliatelle pasta or other wide, long pasta  (16 ounces)
• 2 tablespoon olive oil
• 2 cloves garlic, chopped
• 2 links hot Italian sausage ( I use Lucky's homemade)
• 1/2 cup frozen peas, thawed
• 1 cup whole milk ricotta cheese
• fresh parmesan, to serve
• fresh basil, chopped, to serve
• salt and pepper to taste

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup pasta water.

In a large skillet, heat olive oil and garlic over medium heat and add sausage. Break up the sausage into bite-size pieces. When the sausage has browned, add the peas.

Turn off the heat and add the cooked pasta, ricotta cheese and pasta water (1/4 cup at a time).  Heat gently to desired temperature to serve. Adjust salt and pepper.

Place in bowls and top with parmesan and basil.

Mexican Chorizo and Chicken Chili

 

Recipe from Rachel Ray and I renamed it; as she used cubed, cooked turkey instead of chicken. This made a goodly amount and I froze in proportions. Hopefully the electricity does not get turned off again and Jesse had to empty my freezer and transport to his. What a shit show, but what a nice son to do that for his mom! How can you go wrong with anything topped with tortilla chips. She did not add cheese. Think I will! Oh, called for 1 red or green sweet pepper and I omitted.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Mexican chorizo, cut from casings
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 15-ounce dice tomato
• 1 pound cooked, dice chicken breast or thighs
• 2 cups chicken stock
• 2 tablespoons pureed chipotles in adobo sauce
• 2 tablespoons cornmeat
• 1 tablespoon honey
• tortilla chips, yum
• shredded cheese, if desired
• Lime wedges, however, the limes were flipp'in expensive, so did not use

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat. 

Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and sweet peppers (if using) and cook until softened. 

Stir in the coriander, cumin, tomatoes, followed by the diced chicken or turkey, stock, chipotles, cornmeal and honey.

Simmer until thickened, about 30 minutes or so. 

Serve in bowls topped with chips and cheese if desired. Garnish with lime wedges.

Goulash

 Of course I changed this up... Wanted to try the homemade Italian sausage at Lucky's Market. So substituted Italian sausage for the ground beef. I used fusilli pasta instead of elbow. Once I filled bowls with the goulash; I topped with the Cheddar cheese. Then I heated the bowls in the microwave to melt the cheese. Original recipe had the Cheddar cheese incorporated on the stove. Also used chicken broth instead of beef broth. Makes 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage ( I like spicy)
• 1 mediium onion, diced
• 3 cloves garlic, minced
• salt and pepper
• 1 teaspoon paprika, used hot, smoky
• 2 teaspoons Italian seasoning, Spice House brand has superb flavor
• 1 tablespoon tomato paste
• 15-ounce can diced tomatoes
• 1 teaspoon Worcestershire sauce
• 1 cup chicken stock
• 2 servings fusilli pasta (4 ounces) Made pasta per meal fresh; as froze meat portions
• 4 ounces sharp Cheddar cheese, shredded, top filled bowls to taste
• fresh parsley, chopped, as garnish

Directions:

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage until browned.

Add the onion and cook till softened. Add the garlic and cook one minute.

Add salt and pepper to taste. Add the paprika and Italian seasoning and cook one minute.

Stir in the tomato paste and cook 2 minutes.

Add the diced tomato, Worcestershire and chicken stock. 

Bring mixture to a boil, then reduce heat and simmer 10 minutes. At this point I cooled and then refrigerated over nite to meld flavors. 

Cook pasta according to package directions. Drain.

Simmer meat sauce and add the pasta and simmer 5-10 minutes until hot.

Place pasta in bowls and top with Cheddar cheese and fresh parsley. 

 Microwave till Cheddar cheese has melted.

Turkey Pad Thai

 

Courtesy of Milissa D'Arabian. Got great reviews and can be tailored to your liking. I did not have fish sauce, so substituted with Tamari. Added a tad more sriracha hot sauce, used fettucini rather than linguini and eliminated bean sprouts. This makes a generous 4 servings, so for us, two dinners. I divided up the meat mixture into 2 dinner servings; made pasta for 2 each time and used 2 eggs. I used 1/2 of one lime to drizzle on top for each 2 dinner serving as well.

Ingredients:

• 1/4 cup boiling water
• 1/4 cup brown sugar
• 2 limes, 1 juiced and zested and 1 lime saved to drizzle on top of the shredded carrot and chopped scallions
• 1/4 cup Tamari
• 2 tablespoon rice vinegar
• 1 tablespoon sriracha hot sauce, or to taste
• 1 pound ground turkey
• salt to taste
• 8 ounces fettucini ( 4 ounces per 2 dinner serving) (cooked to packaged instructions)
• 2 tablespoons canola oil
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 4 eggs, slightly beaten ( 2 per 2 dinner servings)
• 2 carrots, shredded
• 1/2 cup chopped cilantro
• 2 scallions, chopped
• 1/2 cup peanuts, chopped, (1/4 cup per 2 dinner servings)

Directions:

To make the sauce:

Pour boiling water over the brown sugar and stir to dissolve.

Add the juice and zest of one lime, tamari, rice vinegar and sriracha. Stir to combine and set aside.

Add the canola oil to a large skillet and heat on medium high. Add the onion and garlic and saute till softened. Add salt to taste. 

Add the ground turkey and cook till pink is no longer visible.

Add the sauce mixture to the cooked turkey mixture, place in a bowl and allow to cool. Once cooled, place in the refrigerator overnight, to allow flavors to meld. 

In a large skillet, drizzle a little canola oil and heat over medium heat. Add the 2 beaten eggs and cook 30 seconds. Add 1/2 the meat mixture (if you are making 2 dinners),  heat till hot, stirring frequently. Serve a top 4 ounce hot cooked pasta

Place servings in bowls and garnish with grated carrot, chopped cilantro, scallions and drizzle with lime juice. Top off with chopped peanuts.

Chicken Satay with Peanut Sauce

 

The recipe is from Ree Drummond on Food Network. This is a little work, but worth it. Will serve 2 meals; depending how hungry and how many sides served. I ended up with 8 skewers total. I froze 4 after prebaking, see directions. I then packaged the four leaving the skewers intact; ready to be defrosted and grilled. I also froze the remaining peanut sauce. 

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken breasts, cut into strips
• 1 small container plain greek yogurt
• 1 heaping tablespoon curry powder
• 4 dashes hot sauce or to taste, I used Frank's
• 2 cloves garlic, minced
• 1 shallot, minced
• 1-inch piece fresh ginger, minced
• salt to taste

Directions for Chicken:

Place chicken strips in a large bowl.

Whisk together the yogurt, curry powder, hot sauce garlic, shallot, ginger and salt. Pour over chicken and refrigerate for 2 hours.

I prebaked the skewers for easier handling on the grill... 400-degree oven 4 minutes, then turn over for another 4 minutes. Finish on a hot grill to sufficiently charred and cooked through. Turn over for even grilling.

Ingredients for Peanut Sauce:

• 1 tablespoon canola oil
• 1 heaping tablespoon curry powder
• 2 garlic cloves, minced
• 1 shallot, minced
• 1-inch piece fresh garlic, minced
• 1/2 cup smooth peanut butter
• 1 small container plain greek yogurt
• 1/4 cup tamari
• hot sauce to taste, I also added some hot pepper flakes
• 2 tablespoons brown sugar
• juice of 2 limes
• salt to taste
• 1/2 cup hot water, to thin sauce
• cilantro, chopped, for garnish

Directions:

In a small pot heat oil. Add curry powder, garlic, shallot and ginger until aromatics are soft. Scrape into a food processor.

Add peanut butter, yogurt, tamari, brown sugar, hot sauce, lime juice and pinch of salt.

Process adding the hot water a little at a time to thin and make smooth. 

Adjust salt and hot sauce.

Transfer to a bowl, cover and refrigerate.

To serve, put a ramekin of peanut sauce in the center of a plate. Arrange the skewers in a circular pattern. Sprinkle with some finishing salt. Sprinkle with cilantro. 

I served with Jasmine rice with peas.

Ta Da a delicious meal!

Meal Prep Roasted Chicken Thighs

 

Love, love having chicken ready to go to use in recipes. Stir-frys, tacos, pasta whatever... Thighs tend to stay more moist than chicken breasts and I have froze in portions successfully.

Ingredients: 

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon EVOO
• 1 tablespoon red wine vinegar
• 1 large clove garlic, finely grated
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 1/4 teaspoons salt 
• black pepper

Directions:

Preheat oven to 425-degrees. 

Toss the chicken with olive oil, vinegar, garlic, Italian seasonings, crushed red pepper 1 1/4 teaspoon salt and a few grinds of black pepper until evenly coated.

Place chicken on a parchment paper lined baking sheet and roast until golden and an instant read thermometer inserted into the thickest part registers 165-degrees, about 25 minutes.

Serve whole, sliced or cubed.

Chicken will keep 4 days in refrigerator. Let cool completely before refrigerating.

Chicken Fried Rice

 

From Valerie Bertinelli Food Network. I had made Meal Prep Roasted Chicken (blog: 02/24/2024 label: chicken) last weekend and froze in portions. Subsequently, just a few chops later dinner is served. Oh, and I prepared Perfect Rice in the Oven (blog: 1/6/2024 label: rice) and refrigerated; as recipe calls for cold rice. Really great flavor. Also very conducive to tailoring what veggies and or protein you like.

Ingredients:

• 1 tablespoon canola oil
• 2 tablespoons toasted sesame oil
• 2 large eggs
• 1/4 teaspoon salt
• fresh ground pepper
• 1 tablespoon freshly grated ginger
• 2 medium carrots, peeled and diced
• 2 garlic cloves, minced
• 3 cups cold cooked rice
• 1 cup frozen peas, thawed
• 3 scallions, chopped, reserve some for garnish
• 3 tablespoon soy sauce
• 2 thighs from Meal Prep Roasted Chicken, diced

Directions:

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan over medium high heat.

Add the ginger, carrots and garlic to the pan and cook until vegetables soften, about 2 minutes.

Combine the eggs, salt and pepper and whisk. Set aside.

Add the rice, peas and scallions to the carrot mixture, reserving some scallions for garnish.

Add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat.

Press the rice mixture gently into the pan and cook 3-4 minutes.

Make a well in the center and add the eggs and cook until set. 

Stir in the chicken and cook until heated through.

Transfer to bowls and garnish with the remaining scallions.

Baked Rice with Spinach and Feta

 

Courtesy of The Neelys on Food Network. I followed instructions except substituted crumbled feta for cheddar cheese. The fresh thyme absolutely makes this dish so flavorful...

Ingredients:

• 2 tablespoon olive oil
• 1 small onion
• 1 package frozen spinach, thawed, chopped
• red pepper flakes (recipe called for cayenne pepper)
• 1 cup milk
• 2 eggs
• 2 cups feta cheese, cut into small cubes ( recipe called for shredded sharp cheddar) I like to buy the block feta.
• 4 cups cooked rice
• 1/4 cup fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• salt and pepper to taste

Directions:

Preheat oven to 350-degrees. Butter a large casserole dish.

In a large pan over medium-high heat, saute the onion and red pepper flakes in the olive oil until translucent.

Add the spinach and cook 3 minutes. Set aside.

Whisk egg and milk together.

Add 1/2 of the feta cheese, rice, parsley, thyme, spinach mixture and salt and pepper. Combine well.

Add the milk mixture and combine.

Pour into prepared casserole dish and top with remaining feta cheese. 

Bake for 30 minutes.

Buffalo Chicken Meatballs

This recipe comes from The Pioneer Woman. Easy and delicious. Done. Now I love spicy, so if not your jam; move on... I was thinking of filling taco shells or serve with tortilla chips.

Ingredients for Meatballs:

• 1 pound ground chicken
• 1/3 cup seasoned panko breadcrumbs
• 2 tablespoons finely diced celery, I did about double
• 1 tablespoon Frank's Red Hot sauce
• 1 large egg
• 1 scallion, finely minced, used white and green parts
• 1 clove garlic, probably did more
• salt and pepper
• crumbled gorgonzola
• celery stalks

Ingredients for Sauce

• 4 tablespoons unsalted butter
• 3/4 cup Frank's Red Hot sauce

Directions for Meatballs:

Preheat oven to 400-degrees.

Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and salt and pepper to taste.

Gently mix until combined. Do not overmix.

Roll mixture into balls. I got about 24 meatballs.

Place on a parchment lined cookie sheet and bake till cooked through, about 15 minutes.

Directions for the Sauce:

In a saute pan over medium-low heat, melt the butter with the hot sauce, stirring until combined. 

Once meatballs are cooked, add the sauce and toss to coat well. 

Serve with toothpicks.

Skillet Chicken Parmesan with Artichokes

 

This was inspired because I had a half of package of artichokes in the freezer. This is from Food Network. I used basil pesto instead of fresh basil and recipe called for 4 ounces fresh mozzarella and I used the whole 8 ounce package; cause why not! I served with capellini pasta. 4 servings

Ingredients:

• 2 tablespoons EVOO
• 1/2 package frozen artichoke hearts, thawed, I cut into smaller chunks while still frozen,  recipe called for the whole package
• 2 garlic clove, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 28 ounce can crushed tomatoes
• salt and pepper
• 3 cups chopped rotisserie chicken, skin removed
• 1/4 cup basil pesto
• 1/4 cup panko bread crumbs
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup parmesan cheese, grated

Directions:

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the thawed artichokes and cook, stirring occasionally, until tender and browned in spots. About 5 minutes.

Add the garlic and red pepper flakes. Cook, stirring, about 30 seconds.

Add the tomatoes, 1 cup water, 1 teaspoon salt and few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally until sauce thickens, about 10 minutes.

Stir in the chicken and pesto. Adjust salt. Remove from heat.

Preheat oven to broil setting.

Sprinkle panko over top of chicken mixture and top with mozzarella and parmesan.

Transfer the skillet to the broiler and cook until cheese is bubbling and starting to brown, 3-5 minutes. 

Let cool 5 minutes before serving. Top with additional pesto.

Potato Latkes

 

Crisp on the edges with a tender center. I served with Indian Curried Chili with Potatoes 1/25/2024 Label: chicken and added chopped, fresh cilantro, chopped scallions and yogurt spiked with Sriracha. Another winner dinner! Maybe frozen: arrange in a single layer once cooled on a baking sheet and freeze. Once frozen wrap tightly and freeze. Defrost in the refrigerator and reheat in a lightly buttered skillet. Makes about 10 latkes (3-inches each).

Ingredients:

• 2 large russet potatoes, peeled
• 1/4 cup flour
• 1/2 medium onion, peeled
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg

Directions:

Grate the potatoes and onion on the large holes of a box grater. Transfer the mixture to a cotton dish towel and squeeze as much liquid out as possible.

In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Then whisk in the egg.

Add the squeezed potatoes and onion and stir until evenly coated with batter.

Heat a large skillet over medium-high heat and add 1/4 cup oil.

Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time. Press with spatula to form disks. 

Fry 4-5 minutes till golden brown, then flip and fry 3-4 minutes or until golden brown.

Transfer to paper towel lined plate and sprinkle with salt.

Indian Curried Chili with Potatoes

 I had 2 cups chicken stock to use up in frig and found this recipe from Rachel Ray. She does a good job with dishes with a lot of flavor. She served over oven fries; I think I will use any roasted potato on hand and perhaps try rice another time. Top off with scallions, spiked yogurt and chopped cilantro. 6 servings

Ingredients:

• 2 tablespoons EVOO
• 2 pounds ground chicken
• 2 large garlic cloves, minced
• jalapeno pepper, finely chopped, how much depends how hot
• 1 onion, finely chopped
• 1 inch ginger root, grated or finely chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• salt and pepper to taste
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 cup plain Greek yogurt
• 2-3 tablespoons Sriracha
• potatoes of choice
• fresh cilantro, chopped
• scallions, chopped

Directions:

Heat the EVOO in a large skillet over medium-high heat. Add the ground chicken, then crumble and brown. 

Add the garlic, onion, chili, ginger, chili powder, coriander, cumin, turmeric, salt and pepper. Cook for 5 minutes.

Add the tomato paste and stir a minute more. Add the stock and simmer for 20 minutes. 

Combine the yogurt and Sriracha.

Serve the chili with potatoes, yogurt, cilantro and scallions.

Chicken Curry with Potatoes

 

I typically have roasted potatoes, from the various roasted potatoe recipes on the blog, in the freezer. They are packaged in individual packets for 2. Pull them out, unthaw and reheat in the toaster oven. This recipe calls for the potatoes cooked in the sauce, and since I was going to freeze the extras; I decided to use the frozen roasted potatoes as needed. After reading the reviews, I also added cooked rice. I placed the curry in a heated bowl and then the roasted potatoes and rice along the top side, rather than mixing into the curry. 

Ingredients for Marinade:

• 1 cup heavy cream, I had only about 1/2 cup so made up with coconut milk, some reviews used 1 cup coconut milk, since the curry calls for just 1 cup and you will utilize the whole can
• juice of 1 lime
• 1 tablespoon coriander, recipe called for cardamom, I did not have
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes, I am sure you could use breasts

Directions for Marinade:

Mix together the cream, coconut milk,lime juice, coriander, cumin turmeric, black pepper and salt. Add chicken and toss to coat. Refrigerate 2-4 hours.

Ingredients for Curry:

• 1 tablespoon ghee, recipe called for grapeseed oil
• 1 large yellow onion, diced
• 1 jalapeno, diced, I used 1/2 and did not take seeds out
• 2 garlic cloved, minced
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 pound Yukon gold potatoes, 1-inch dice, see beginning notes
• 28-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 1 cup coconut milk, see notes above, I used remaining after adding to marinade
• 1/2 cup fresh cilantro, chopped
• Perfect Oven Rice Label: rice 1/6/2024 (makes 4 portions)

Directions for Curry:

Heat the ghee in a large skillet over medium heat. Add onions, jalapeno and garlic and cook until soft, 8-10 minutes.

Add cumin, ginger and salt and cook until fragrant, about 1 minute.

Add the potatoes (see notes), tomatoes, tomato paste, and chicken stock. Stir to combine.

Raise the heat to high and bring mixture to a boil, then lower to simmer for 5 minutes. 

Add the chicken and all the marinade. Cook covered for 20-25 minutes. If cooking with potatoes, check for them being easily pierced. 

Stir in the remaining coconut milk and cook until sauce is slightly thickened, another 10 minutes. 

Sprinkle with cilantro and adjust salt and pepper.

Portion in bowls. See notes for potatoes and rice.

Easy Tex-Mex Chicken and Rice

 

Courtesy of Ree Drummond Food Network. Yet another rotisserie chicken recipe.

Ingredients:

• 1 tablespoon EVO
• 2 garlic cloves, chopped
• 1/2 onion, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt and pepper
• 1/4 teaspoon ground turmeric
• 1 15-ounce can tomato sauce
• 1 10-ounce can tomatoes and green chili
• 3 cups shredded rotisserie chicken
• 1 cup long grain rice, cooked to package directions
• 1 1/2 cup grated pepper jack cheese
• fresh cilantro, chopped, for serving

Directions:

In a deep dish skillet, heat the olive oil over medium-high heat. Add the garlic, onion, chili powder, cumin, red pepper flakes, salt, pepper and turmeric. Cook, stirring often, until onion is softened and spices are toasted. About 3 minutes.

Pour in the tomato sauce, diced tomatoes and green chilies and the chicken. Stir and cook 5 minutes. Add the cooked rice and sprinkle cheese on top. Turn to low.  Cover lid and allow cheese to melt completely.

Garnish with cilantro. I served with tortilla chips.

Dump Spinach and Artichoke Dip

 

Everything goes into a baking dish and straight into the oven all at once-even the frozen spinach and artichokes. Finish the dish with panko and a quick run under the broiler. Serve with sturdy chips or baguette slices.

Ingredients:

• 2 tablespoons EVO
• 2 heaping cups frozen artichoke quarters
• One 8-ounce cream cheese
• 2 heaping cups frozen chopped spinach
• 1 cup Havarti cheese, grated
• 1 cup mozzrella, grated
• 1/4 cup heavy cream
• 1/3 cup mayonnaise
• 1 garlic clove, grated
• crushed red pepper to taste
• 1/4 cup Parmesan cheese, grated
• 1/4 cup panko

Directions:

Preheat oven to 400-degrees.

Drizzle a 2-quart baking dish bottom with EVO.

Scatter the articokes over the oil, set the cream cheese in the center and top with the spinach.

Sprinkle the havarti and mozzarella and top with heavy cream, mayonnaise, crushed red pepper and garlic.

Sprinkle with Parmesan.

Bake until browned and bubbling, 33-36 minutes.

Preheat the broiler.

Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth.

Sprinkle with panko and broil about 1 minute.

Lemon Blueberry Bread

 

Courtesy of Trisha Yearwood on Food Network. This is a winner!

Ingredients for Loaf Bread:

• 5 tablespoons unsalted butter, melted, plus more for greasing loaf pan
• 1 cup fresh blueberries
• 1 1/2 cups plus 2 tablespoons flour
• 1 cup sugar
• 2 eggs
• 1 lemon, zested and juiced
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup pecans

Ingredients for Glaze

• 1 lemon, juiced
• 1/4 cup confectioners' sugar

Directions for Loaf Bread:

Preheat oven to 350-degrees. Grease a loaf pan with butter.

Toss the blueberries in 2 tablespoons of the flour in medium bowl and set aside.

Beat together the butter, sugar, eggs, lemon zest and lemon juice in bowl of an electric mixer.

Sift together the remaining 1 1/2 cups flour, baking powder and 1 teaspoon salt.

Add the flour mixture and milk to butter mixture in alternating batches, beginning and ending with the flour. 

Fold in the pecans and blueberries.

Pour batter into the prepared pan and bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. 

Cool for 10 minutes and turn out onto cooling rack.

Directions for the Glaze:

Stir together 2 tablespoons juice with confectioners' sugar in small bowl until smooth.

Drizzle glaze over top of loaf while still warm.

Sausage Stuffed Mushrooms

 

Courtesy of Ina Garten. I used small portebella stuffing mushrooms. They are cooked in a low oven for 50 minutes, so plan accordingly.

Ingredients:

• 16 extra large white mushrooms
• 5 tablespoons EVO
• 2 1/2 tablespoon sherry vinegar
• 3/4 pound sweet Italian sausage
• 6 scallions, minced
• 2 garlic cloves, minced
• 2/3 cup panko
• 5 ounces mascarpone cheese
• 1/3 cup Parmesan, grated
• 2 1/2 tablespoons fresh parsley, minced
• salt and pepper

Directions:

Preheat oven to 325-degrees.

Remove stems form the mushrooms and chop them finely. Set aside.

Place the mushroom caps in shallow bowl and toss with 3 tablespoon of EVO and the sherry vinegar. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skille over medium heat. Add the sausage and cook for 8-10 minutes, breaking up as it cooks. Stir until completely browned.

Add the chopped mushroom stems and cook 3 minutes. Stir in scallions and garlic and cook another 2-3 minutes.

Add the panko and combine and finally the mascarpone and continue cooking until melted. 

Off the heat add the Parmesan, parsley, and salt and pepper to taste. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange in a single layer to in pan to hold all the mushrooms snuggly.

Bake for 50 minutes until browned and crusty.

Gingerbread

 This gingerbread recipe is different from my original; as it uses butter rather than shortening. They are softer with crisp edges. Another natashaskitchen.com

Ingredients:

• 2 1/3 cup flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
• 1/2 cup packed light brown sugar
• 1/2 cup molasses (Grandma's)
• 1 large egg, room temperature

Directions:

Sift flour, ginger, cinnamon, cloves, soda and salt into a medium bowl.

In mixer bowl. beat together butter, sugar and molasses until light and fluffy, 2-3 minutes on medium-high speed.

Add egg and beat one minute.

Add flour mixture and beat on medium/low speed to combine. The dough will be soft and moist.

Transfer the dough to a well-floured surface. May stick so dust tops with more flour. Divide into 3 disks and wrap individually in plastic wrap. Refrigerate till firm, 1 hour or up to 24 hours. May also freeze dough for 3 months and defrost in refrigerator over night.

Preheat oven to 375-degrees and line baking sheets with parchment paper.

On a well-floured surface roll out one disk of dough to 1/4-inch thickness. Turn dough while rolling to ensure it is not sticking to your surface. Using a cookie cutter, cut out as many gingerbread people as you can get. Gather scraps and chill to re-roll.

Set cookies at least 1-inch apart and bake until they barely turn brown at the edges, about 9-10 minutes. Transfer to cooling racks. Repeat with remaining chilled dough.

Maybe stored in air tight container for 5 days. Maybe frozen before decorating. Natasha's frosting is very soft and found hard to work with. Think I will stick to Royal Icing.

Pumpkin Pie

 

Natasha's Kitchen has this classic pumpkin pie with step by step instructions. Buttery, flaky crust and the best filling. Thank you for the beautiful pie photo!

Pie Crust Ingredients:

• 2 1/2 cups flour, plus more to dust
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2 sticks cold, unsalted butter, diced into 1/4-inch pieces
• 7 tablespoons ice water

Directions for Pie Crust:

Place flour, sugar and salt in the bowl of a food processor and pulse a few times to combine.

Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.

Add 7 tablespoons ice water and pulse jut until moist clumps or small balls form. Press a piece of dough between finger tips and the dough sticks together, you have added enough water. If not add 1 teaspoon at a time to achieve desired consistency.

Transfer dough to a clean work surface and gather into a ball. Do not knead the dough. Divide the dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using. 

Maybe made up to 3 days ahead. Soften slightly before rolling. About 10-20 minutes. You may freeze up to 3 months in an air-tight sealed wrapping.

Directions for forming crust and to Pre-bake Pie Crust (Blindbake):

Roll a single disk on a lightly floured work surface into a 12" circle. Wrap the dough around your rolling pin and transfer to your pie dish and unroll it into you pan. Gently press dough down, starting with the sides and working into the middle. Tuck excess dough underneath itself to make a thick double layered edge.

To form your edge; hold your thumb and indes finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. 

Place the pie crust in the freezer for 30 minutes. 

Preheat the oven to 425-degrees.

Line the center with a 10" ring of parchment paper and fill 2/3 full with pie weights or dried beans. Bake for 17 minutes until golden at the edges. 

Remove the pie weights, prick the bottom of the crust all over with a fork, brush with beaten egg white and place back in the oven without the weights for 5 minutes until golden and bottom is dried out.

Cool completely to room temperature before adding filling.

Ingredients for Pumpkin Filling:

• 15 ounce pumpkin puree (Libby's)
• 1 large egg, plus 3 egg yolks, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 12 ounce evaporated milk, room temperature

Directions for Pumpkin Filling:

In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla, salt, pumpkin spice and cinnamon until well combined.

Add evaporated milk and whisk until blended and all the bubbles are gone from the batter. Avoid whisking too vigorously.

Tap bowl against the counter a few times to knock out any extra bubbles. Pour into pre-baked pie shell.

Reduce oven to 350-degrees and bake 55-60 minutes. It should be completely set at the edges with just a slightly loose center. Barely wobble like cheesecake.

Cool completely on wire rack until room temperature (3 hours) then serve or refrigerate if not serving the same day. When slicing wipe the knife between cuts for clean slices.

Ingredients for Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1/2 tablespoon golden rum

Directions for Whipped Cream:

In a mixing bowl with a whisk attachment, beat on medium speed for 1 minutes until soft peaks form.

Add the sugar, vanilla and rum and beat on medium-high until medium peaks form.

Chicken Tinga Tacos

 

I have a similar recipe of Chicken Tinga, but uses raw chicken and the crock pot. This recipe comes courtesy of Valerie Bertinelli of Food Network. This recipe utilizes one rotisserie chicken and a recipe for pickled onions. Makes 6 very generous servings. 

Ingredients for Tacos:

• 1 tablespoon canola oil
• 1 yellow onion, chopped
• 2 chipotles in adobo, finely mince
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon oregano ( I add cause accidently bought powdered and wanted to use up!)
• 1 teaspoon salt
• 10-ounce can diced tomatoes and green chili (Muir Glen brand @ WF)
• 1 cup chicken stock
• 1 rotisserie chicken, shredded
• corn tortillas, for serving

Directions for Tacos:

Heat the oil in a large saute pan over medium-high heat. Add the onion and saute until begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, oregano and salt. Saute until fragrant, about 1 minute.

Stir in the tomatoes and stock and cook until the sauce begins to simmer, about 2 minutes. 

Turn off the heat and carefully ladle the sauce in a blender. Puree until smooth. Be careful when blending hot liquid and cover lid with a towel and secure with your hand. 

Return the sauce back into the pan over medium heat and add the chicken, stirring to incorporate. Cook about 5 minutes.

Ingredients for Toppings:

• Shredded cheese of choice, Cotija cheese, Jack or Cheddar
• fresh cilantro, chopped
• pickled onions
• salsa or green chili sauce

Ingredients for Pickled Onions:

• 1/2 cup white vinegar or apple cider vinegar
• 1/2 cup waater
• 2 tablespoons sugar or 1 1/2 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 small red onion, thinly sliced
• 1 small carrot, thinly sliced, I add this cause I like carrots

Directions for Pickled Onions

Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. 

Place the onion and carrot in a glass container and pour the vinegar mixture over the vegetables. Let cool completely. Refrigerate up to 1 week.

Bolognese on Toast with Caesar Salad

 

By Justin Chapple of Food Network. The secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concetrated tomato paste and a tiny splash of tamari. Crusty toast replace pasta as a fun new way to serve this meaty sauce. Serve with a tangy caesar salad rounds out the easy, but impressive meal. 4 servings

Ingredients for Meat Sauce:

• 2 tablespoon EVO
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• salt and pepper
• 1 1/2 pounds ground beef
• 1/3 cup tomato paste
• 1 cup marinara sauce (Rao is good)
• 2 teaspoons tamari or soy sauce

Directions for Meat Sauce:

In a large skillet, heat the olive oil until shimmering. Add the onions, garlic and a pinch of salt and cook over medium-high heat, stirring occasionally, until barely starting to soften, about 3 minutes.

Add the beef and cook, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 5-7 minutes. Stir in the tomato paste and cook until sizzling, 1-2 minutes. Stir in the marinara sauce and tamari and bring to a simmer, then reduce the heat to low and cook until the fat starts to separate from the sauce, 7-10 minutes.

Ingredients for Bread:

• 4 thick slices of rustic boule, such as sourdough ( WF had already slice)
• olive oil for brushing on bread surfaces

Directions:

Preheat a grill pan over medium-high heat. Brush the bread on both sides with olive oil and cook in batches if necessary, until toasted, 2-3 minutes. Set aside.

Ingredients for Caesar Salad:

• 2 romaine hearts, cored and torn in 3-inch pieces
• 1/2 cup mayonnaise
• 2 tablespoon red wine vinegar
• 2 tablespoon Dijon mustard
• 1-1 1/2 teaspoon Worcheshire sauce or 4 anchovies packed in oil, drained
• 1 garlic clove, finely minced
• 3 tablespoons finely grated Parmesan, plus more for serving

Directions for Caesar Salad:

In a food processor, combine the mayonnaise, vinegar, Dijon mustard,Worcheshire sauce and garlic, then puree until smooth. Scrap the bowl and add the Parmesan and salt and pepper.

In large bowl, toss the romaine with the dressing until well coated. Top with more Parm is desired.

To serve:

Arrange the toast of four plates. Spoon about 1 cup of the Bolognese sauce on each slice of toast and pile the salad alongside. Top with Parmesan and chopped parsley if desired.

Spagetti Pie

 

Courtesy of Catherine McCord of Food Network. The noodles are bound with eggs and Parmesan to create a "crust" then layered with ricotta, mozzarella and meat sauce. 

Ingredients:

• 2 tablespoons olive oil
• Salt
• 8 ounces spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 pound ground turkey, beef or chicken
• 1/2 teaspoon each garlic and onion powder
• 2 cups Rao marinara
• 1 cup ricotta cheese
• 1/2 teaspoon dried Italian seasoning
• 1 cup mozarella, shredded

Directions:

Preheat oven to 350-degrees. Grease a deep-dish pie pan with olive oil.

Cook spagetti according to package directions. Drain, transfer to a bowl and toss with 1 tablespoon of olive oil. Set aside.

Whisk the eggs in a medium bowl, then whisk in 1/4 cup Parmesan. Pour over spagetti and toss to coat. Transfer to prepared pie pan and spread to make a "pie crust".

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the ground meat of choice along with garlic and onion powder. Cook until meat is no longer pink; breaking up with a wooden spoon. Add the Rao and combine.

Combine the ricotta, Italian seasonings and remaining 1/4 cup Parmesan in bowl and stir to combine. Spread over the pasta, then layer the meat sauce and finally the shredded mozzarella.

Place the pie pan on a baking sheet and bake till golden brown, about 30 minutes.

Allow to cool slightly, then cut in wedges.

Rice Noodles Bowl with Sweet Chili Chicken

 

This dish has layers of incredible flavor from sweet and tangy stir-fried chicken. This is from Justin Chapple for Food Network. His recipes are great!

Ingredients:

• 8 ounces rice noodles, cooked according to package directions ( I use Pad Thai noodles)
• 2 tablespoons canola oil
• 1 Persian cucumber, thinly sliced ( I used carrots, as what I had)
• 1/2 small red onion, thinly sliced
• 1/2 jalapeno, thinly slice
• 1/4 cup plus 1 tablespoon rice vinegar
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 1/4 pound boneless skinless chicken thighs, cut into bite sized pieces
• fresh basil, for serving

Directions:

Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon canola oil and toss to coat.

In a medium bowl mix the carrots, onion and jalapeno with 1/4 cup rice vinegar and a generous pinch of salt. Let stand 10 minutes. Stir occasionally.

In a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and remaining 1 tablespoon rice vinegar. 

Heat the remaining 1 tablespoon canola oil over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. 

Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.

Transfer the noodles to bowls (I microwaved to get chill off) and top with chicken. Serve with pickled vegetables and basil.

Note for self: 3 Tablespoons preserves, 3 tablespoons water, 2 tablespoon rice vinegar and red pepper flakes.

Peanut Butter Rice Krispies Treats

 

Yum for me. I like just about anything that has a crunch! Been known to eat for breakfast, after all it has cereal in it! crayonsandcravings.com

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup creamy peanut butter 
• 1 10 ounce package miniature marshmallows
• 1 teaspoon vanilla
• 6 cup rice cereal
• 3 cups semi-sweet chocolate chips
• 1 teaspoon vegetable shortening or coconut oil

Directions:

Lightly butter a 9x13-inch baking pan and set aside.

In a large pot, melt the butter and peanut butter over medium low heat.

When the butter and peanut butter are smooth, add the marshmellows. Stir until completely smooth. Turn off the heat and add the vanilla.

Stir in the rice cereal until well combined. 

Gently press into prepared pan.

Place the chocolate chips and shortening in a glass bowl. Heat on 50% power, 30 seconds at a time, until melted and smooth. Stir well after each increment.

Spread melted chocolat over rice krispies and allow to sit at room temperature before cutting into bars. I placed in refrigerator to set chocolate faster.

Freezes well.

Ina's Lasagna

 

Ok I guess I am a glutin for punishment, but I made my homemade mozzarella and ricotta yesterday. I made 1/2 recipe of each and worked out perfect for a 9x13. I used Boulder Sausage hot Italian, but recipe calls for turkey sausage, which is equally tasty, just not easy to find. 

Ingredients:

• 2 tablespoon EVO (using Italian sausage did not use, as meat had enough fat)
• 1 large onion, chopped
• 1 pound sausage, turkey or pork, hot or sweet
• 1-28 ounce jar Rao marinara
• 1/4 cup fresh parsley, chopped
• salt and pepper
• 4 ounces creamy goat cheese
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling on top
• 1 large egg, beaten
• 1 pound fresh mozzarella, thinly sliced
• 15 ounce whole milk ricotta cheese
• 12 lasagna noodles, cooked to package directions (I use Jovial gluten-free)

Directions:

Preheat oven to 375-degrees

Lightly grease a 13x9-inch baking pan.

Combine the ricotta, goat cheese, Parmesan, parsley, egg and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook the sausage until no longer pink. Add the chopped onion and cook till softened. Add the Rao sauce and combine.

Spread a thin layer of meat sauce on the bottom of the baking pan. 

Layer 6 of the cooked lasagna noodles.

Next add half of the sliced mozarrella.

Add half of ricotta mixture.

Then 1/3rd of the meat sauce.

Repeat layers, remaining lasagna noodles, remaining mozarrella slices, ricotta mixture, and finally remaining sauce. Sprinkle with Parmesan.

Bake cover for about 50 minutes.

Soft Dinner Rolls

 

I made these for Thanksgiving. natashaskitchen.com I bought powder whole milk off of Amazon, that way I have whole milk at my finger tips. This recipe serves 15 folks.

Ingredients:

• 1 1/2 cup whole mild, warmed to 110-degrees
• 1 tablespoon active dry yeast
• 4 tablespoon unsalted butter, melted
• 1/3 cup sugar (1 tablespoon set aside)
• 1 1/4 teaspoon salt

• 4 cups flour (minus 1-3 tablespoon) this is approximate, enough to make a barely sticky dough
• 1 tablespoon unsalted butter, melted, to brush on the tops of baked rolls

Directions:

In the bowl of your mixer, whisk together warm milk and 1 tablespoon sugar. Sprinkle the yeast on top and let sit 1 minute. Whisk together and let sit 5 minutes until foamy.

Add the butter, remaining sugar and salt.

Add flour 1/2 cup at a time. Once dough is holding together, place with dough hook on speed 2 for 2 minutes.  The dough should feel sticky and tacky but should not stick to dry finger tips.

Place dough in an oiled bowl, cover with plastic wrap and rise in a warm place until doubled, about 1 hour or so. To speed up rise. Place a damp kitchen towel in the microwave on high for 1 minute, then place dough to rise in the microwave.

Once the dough has doubled, turn out onto a lightly floured surface and cut into 15 pieces. Roll each piece into a ball (place in the cup of your hand and roll on the countertop) and place in an oiled 9x13-inch baking pan. Cover with plastic wrap and rise 30-60 minutes until puffed. Do not over-proof.

Bake at a 375-inch pan for 23-25 minutes or until tops are golden brown. Immediately brush with melted butter and set at room temperature to cool.

May heat up in the oven and is freezer friendly.

Focaccia

 Yum! Crisp chewy crust, airy soft center and amazing garlic rosemary topping. natashaskitchen.com Uses generous amounts of olive oil, dough rests 4 times; but well worth it! There is a video, so you cannot go wrong!  Keeps 2 days loosely covered at room temperature. May freeze for 2 months, thaw at room temperature and reheat at 350-degrees for 8 minutes uncovered. Serves 12.

Ingredients for Dough:

• 1 1/2 cup warm water, 105-115 degrees
• 1 teaspoon honey
• 1 packet rapid rise yeast
• 3 3/4 flour
• 1 1/2 teaspoon salt
• 1 tablespoon EVO, for the dough
• 1/4 cup EVO, for the pan

Ingredients for the Topping:

• 2 tablespoon EVO
• 2 tablespoon water
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 1/2 teaspoon fresh rosemary, chopped

Directions:

Proof the yeast:

Pour warm water (105-115 degrees) into a measuring cup and stir in 1 teaspoon honey. Stir in 1 packet of yeast and proof for 5-7 minutes on until surface is foamy. 

Make the Dough:

In a large mixing bowl, whisk together the flour and salt.

Pour in the yeast mixture and stir with a wooden spoon until no dry flour remains. Dough will be sticky. I did add a tad more flour, mine was super sticky. 

Add 1 tablespoon EVO and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.

Make the topping:

In small bowl combine all the ingredients for topping and whisk. Set aside so flavors meld.

Use the stretch and fold method to develop gluten strands. Dip your hands in water to prevent sticking.

Pull up on corner of the dough gently without tearing the dough then fold over onto itself. Rotate the bowl and continue this process 3 more times. Do four stretches and folds.

Cover with plastic wrap and rest 30 minutes at room temperature.

Perform this process 3 more times, letting it rest covered for 30 minutes each time.

Pour 1/4 cup EVO into a 9x13 baking pan. 

Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If having difficulty stretching, cover and let it rest 15 miutes before working the dough to the edges.

Cover and proof 45-60 minutes until well risen and puffy.

dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.

Rewhisk the topping and drizzle evenly ove the top.

Bake at 450-degrees for 25 minutes. You want a crisp edge. Immediately transfer to a wire rack so base does not softened. Rest 10 minutes before slicing.

Sloppy Bombay Joes

 

This recipe is Courtesy of Aarti Sequeira on Food Network. The reviews were great and I had some burger buns in freezer. I omitted the sweet red pepper and used jalapeno instead of serrano chili. Aspen Moon jalapeno this year were large and spicy, so used just 1/2 in the sauce. I substituted the garam masala for Baharat blend from The Spice House, which has some of the same ingredients.

Ingredients for the Sauce:

• 2 tablespoons olive oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1/2 jalapeno pepper, chopped
• 1 teaspoon Baharat blend
• 1/2 teaspoon paprika
• 1 15-ounce can tomato sauce
• 1 cup water
• salt

Directions for Sauce:

Warm the oil in a medium saucepan over medium heat, until it shimmers. 

Add the ginger, garlic and jalapeno pepper. Saute till the ginger and garlic just barely brown.

Add the Baharat and paprika and saute 30 seconds.

Stir in the tomato sauce and water. Bring to a boil, then reduce heat and simmer uncovered, until thickened, about 15 minutes. Salt to taste. Set aside.

Ingredients for the Meat:

• 3 tablespoon olive oil
• 1/4 cup shelled pistachios
• 1/4 cup golden raisins
• 1 teaspoon cumin seeds
• 1/2 large onion, diced
• salt
• 1 pound ground turkey
• 1/2 teaspoon honey
• 1/4 cup half and half
• fresh cilantro 

Directions for the Meat:

Heat 2 tablespoons olive oil in large skillet. When oil starts to shimmer, add the pistachios and raisins. Cook until raisins swell up and pistachios toast slightly. Remove from pan and set aside.

Add remaining olive oil to pan and once shimmering, add the cumin seeds and cook till fragrant. 

Stir in the onion and cook till just starts to brown. Season with salt.

Stir in the ground turkey, breaking up the large lumps. Cook until opaque, about 5 minutes.

Add the sauce to the turkey mixture, bring to a boil, then lower heat and simmer until thickened, about 10 minutes. Turn off heat.

Add the honey, half and half, pistachios and raisins. Adjust salt. 

Toast buns, fill with the Sloppy Joe and garnish with cilantro.