Chicken stuffed Rigatoni

This recipe fills approximately 20 jumbo rigatoni.

3/4 lb ground chicken cooked

Salt and pepper

1/4 cup cooked spinach

1/4 cup seasoned Breadcrumb's

1/4 cup Grated pecorino Romano

1qt. Jar sauce for convenience or homemade sauce 

Sauté chicken until lightly browned in olive oil ,salt and pepper.  Add cooked spinach,bread crumbs and cheese until blended. Allow to cool completely.  Place all in food processor until

Slightly crumbly.  If too dry add a teaspoon of water.

Bring a large pot of salted water to a boil. Add large rigatoni and cook approximately 10 to 12 minutes until

A dente’.  Do not overcook.  Drain rigatoni and rinse slightly with cool water not to have rigatoni stick together.

Layer some red sauce in a 13” x 9” baking pan or a pan of similar size. Place filled rigatoni in pan and top with more sauce , grated cheese and grated mozzarella.

Bake covered  350° for appt 30 minutes. Remove cover .  Check to see if mozzarella is melted and serve.  If mozzarella isn’t melted bake uncovered another 5 minutes.

Add a healthy salad to make it a meal,

Enjoy!

Easy Macaroni Soup!

Todays macaroni soup I added a little extra elbows so it’s pretty thick. ****  If necessary when it’s reheated I may add a little extra chicken or beef broth. Updated photo. 4/1/2024

Any day is a good day for this soup! Kiddo's will love this back to school recipe and it's so easy!

I've caught a "cold" and a bit under the weather so this Macaroni Soup will hit the spot for me.  I'm re-posting my blog post from last winter if you haven't checked it out.  A great dish for anytime but it hits the spot when you have a cold.  I add a little red pepper to it to open up those sinuses. Enjoy!

 I'm back in the kitchen and I totally surprised myself.  I thought I wouldn't touch a pot or pan for a week..  Guess I overlooked the fact that there weren't any leftovers so today I heard the weather guy say rain changing to snow in our forecast so soup's on..Macaroni soup that is!!!!

This recipe is one I have made and it's very easy...It's a basic recipe which takes no time to put together to warm you up on a chilly day.  You can add extra black pepper to spice it up..

Happy Cooking!

  

 1 lb. beef ground (I use 85 % ) so It'll give your soup good flavor..If you are worried about fat content use 90 %+.
1/4 +tsp. onion powder
1/4 +tsp. garlic powder
1/2 tsp. parsley

1/2 tsp. Basil
1- 15 oz. can Hunts Sauce
1- large 32 oz. Beef Broth

1- large 32 oz. Chicken broth 
****1/2 lb. + elbow macaroni cooked rinsed and drained 
****salt and pepper to taste
grated Italian cheese


In a medium to large pot place about 3 tablespoon canola oil , add  ground beef, onion powder, garlic powder,  parsley, basil ,salt and pepper.  Saute until slightly browned....After browning, add sauce and beef and chicken broth. Cook over medium heat for approximately 30 minutes..Add cooked elbow macaroni and grated cheese....(for a thicker soup add extra pasta)  Note:  Do not overcook elbow pasta.

Note:  cook pasta separately (drain, rinse and cover in a bowl)if you like a more broth like soup and add the desired amount to broth. 

From my kitchen to yours,

9/16/12

1/19/16
8/21/16

10/4/2017

Cappellini Pomodoro from my kitchen to yours,

Tonight’s pasta with diced tomato sauce.  4/1/2024

I sautéed a generous amount of  olive oil and (2) minced garlic on low heat in a medium pot until garlic was sizzling.  Watching not to burn garlic.

 I then added one(1 can) 15 oz. diced petite tomatoes with juice.

Simmer of low until juice starts to get slightly absorbed.

Add salt, pepper and basil while simmering.

Cook about 1/2 lb. Pasta  according to directions( reserve a little pasta water if you need to thin the pasta )then drain pasta and add to tomato sauce.  Garnish with pecorino!

Hi Everyone:  I'll be re-posting some of my very first blog post recipes this week.  Enjoy!

Updated photos 8/30/2023

Good Morning:). It's Wednesday and the skies are beautiful.  At the moment I see the sun perking through the trees . 

We will be seeing some family we haven't seen in years Sunday. 

  Hope your week is fantastic! I've been thinking of making some Cappellini  Pomodoro for sometime and I bought the cherry tomatoes yesterday so at the moment that's going to be dinner.

This is an easy recipe you may want to jot down. In a medium skillet on low heat place approx. 1/2 cup olive oil, approx. 3 cloves garlic sliced thin.

Saute slowly so as not to add burn for a few minutes or until you smell the aroma of garlic.  Add the halved tomatoes and sauté until they have softened.

In a separate pot boil approximately 3/4 lb. Cappellini pasta in salted water. Cook until tender. Drain reserving a slight amount of water. Set aside.

Finally Add cooked pasta to garlic tomato mixture some salt and pepper and grated cheese.  Toss and sprinkle with more pecorino romano cheese. 

Note:  add some pasta water if needed to thin.

 Yum!

A  note.  I couldn’t have said it better.  Thanx google!

***WHY THIS RECIPE WORKS

• Letting the tomato mixture sit briefly after seasoning allows salt to draw out moisture from the tomatoes to help build the sauce and allows the aromas of the garlic and basil to infuse the olive oil.
• Ripe summer tomatoes are the name of the game here: This pasta will only be as good as the tomatoes you use.

11/1/13

9/9/2018

Mama's Chicken Parmesean!

Today chicken Parmigian. 8/28/2023

Same recipe just new photos.  Will top with some mozzarella.

I will serve tonight with scalloped potatoes and not sure of our side.  Probably a small salad.  Ummm

Golden chicken encrusted with light bread crumbs gently fried in olive oil.  That's how I remember it. Olive oil was a staple in Mom's (under the counter cupboard) as I was known to call it. Huge and I mean huge Tin of olive oil was the only oil she would use for everything.  From salad to chicken or pasta sauce she would begin with her favorite ingredient which she said was the golden gift to all Italians, Pure Olive oil!   

Mom would dip her chicken breasts in beaten egg (which had been lightly salt and peppered) and then either use her fresh breadcrumbs or yes store bought to coat the chicken thoroughly.  Then place the chicken into hot olive oil.  Quick fry until golden brown on each side and then she'd turn down the stove to low, cover, and cook until tender.  She didn't use the oven at all.  She did her pork chops the same way and they were always tender.

When I make my chicken cutlets I also do it Mom's way(gently frying them in olive oil) , placing them in a baking dish adding some of my warm red sauce; either marinara or plain, topping with some shredded mozzarella and serving.  You can bake if desired (350)until cheese melts or is bubbly.  Approx. 10 minutes.

Note:  Most times my sauce is hot so the cheese starts to melt (I use shredded mozzarella) without having to bake. I have found that if you bake in the oven sometimes cheese melts too much.  Just sayin!

Happy Cooking from my kitchen to yours,

M.J.

Ingredients:

2 to 4  chicken breast cutlets (1 1/4 to 1 1/2 pounds total) 
Salt and pepper  to taste (1/2 to 3/4 tsp. salt and 1/4 tsp. pepper)
1 to  2 eggs beaten
1 cup breadcrumbs ) (Panko works great)
* 1/2  cup freshly grated Pecorino Romano cheese 
1/4 cup olive oil 
2 Tbsp parsley 
* 4 to 8 ounces mozzarella cheese, shredded(light cheese or lots of cheese) you decide
Cooked pasta

Beat egg with salt and pepper.  Dip chicken breasts into breadcrumb/parsley mix).  Heat oil to medium heat.  Place breaded chicken into oil.  Fry until golden brown and crispy, turn over and do the same on the other side.  Lower heat, cover chicken(if necessary add 1 to 1 T. water).  Cook on low heat approx. 10 minutes more.  Transfer chicken to plate top with hot pasta sauce, sprinkle with both cheeses. Add your favorite cooked pasta on the side and top that as well with pasta sauce top with cheese and serve immediately.  Note:   If your prefer transfer chicken to baking dish.  Place in 350 degree oven after topping with red sauce  Red Sauce

and both *cheeses.  

 Note:  If desired you can use your favorite jarred sauce.

2/10/2013 original 

Campanelle, ricotta casserole

1 lb. Campanelle  or ziti pasta 

1 lb. Whole milk Ricotta 

5 or more cheese blend 

2 quarts meat sauce

Instead of using traditional penne pasta for this casserole I decided to change it up and add some interest to today’s  casserole. This type pasta reminds me of a seashell with deep indenting to allow the sauce to seep in.  We found it to be a nice twist to a basic penne pasta.

While pasta is cooking heat your meat sauce.

I cooked this pasta according to directions and drained well.

In the pot the pasta was cooked add half of sauce and the ricotta mixing to combine.  Add drained pasta.

In a large casserole dish spoon a few tablespoons of the sauce. Add mixed pasta and top with remainder of sauce and cheese.

Bake 350 degrees uncovered 20 to 30 minutes until cheese melts.

Don’t over bake or it will dry the top cover of your pasta.

I baked mine 20 minutes.

Enjoy!

I

QUICK MEALS OR SIDES, IT'S UP TO YOU!

Make it an easy day while making it healthy with lots of veggies and you can add some all wheat cooked pasta or brown rice to these dishes as well.

I love to quick stir fry or just put a few ingredients together and make some tasty meals or lunches.

    I had lots of veggies in my l refrigerator and thought today was a good day to make a skillet meal and one of our favorites cabbage and noodles with onions in olive oil .  I decided to add some cooked all wheat shell pasta to the cabbage to give it more substance.

In the second easy meal  after I had sautéed the the veggies in oil  as well until the were crisp but tender I added a package of 90 second Spanish rice to the carrots,  celery,  peppers, scallions, baby spinach and sliced zucchini  for the skillet meal. 

Right before you serve add the zucchini and toss for a crispy touch. Enjoy!

  Note:  in these easy meals adding some Rotisserie chicken might be a good choice.

 

 

Enjoy! 

2013 Feb. original

Making Sweet Potato Gnocchi Video

6 small to medium sweet potatoes

3 1/2 to 4 cups all purpose flour

2 eggs

Pinch salt

Pinch nutmeg(optional)

I’m a large pot place potatoes making sure to completely cover with water.

Bring to a boil and continue boiling until potatoes are fork tender.

Remove and drain potatoes.  Allow to cool completely.

Once cooled skin should remove e easily,

Cut potatoes in half and put potatoes through potato ricer.

Once riced add pinch or two of salt and optional nutmeg.  If you like nutmeg it does add nice flavor but be careful of amount.  It can overpower your taste of potato.

Video will show the steps.  

Freeze Gnocchi on floured cookie sheets.  Once frozen bag in freezer bags until ready to use.

When ready to use in a large pot place water, add some salt.  When water reaches a full boil add gnocchi slowly stirring so as to not stick.  Allow gnocchi to rise to top on a slow boil.  Cook several minutes (5 to 10). Drain and serve with sauce if choice.

I use a brown butter sauce or even a sage butter sauce.

New recipe shrimp scampi

Good Day!

I got my zip back lol. Easy and delicious shrimp scampi. A little different than I usually make because I added some white wine. About 1/3 cup.

I think this dish is as easy as you can get. Sauté cooked shrimp in a few tablespoons olive oil a few minutes. Remove from pan and set aside. Add red pepper , a little lemon juice , white wine and garlic to pan and sauté a few minutes on low.  Whisk in butter. Cook pasta a dente.  Place 1 ladle pasta water in pan that has the garlic simmering. Add cooked shrimp.  Toss and simmer. Drain pasta and add to shrimp sauce.  Sprinkle with  1/2 fresh lemon (juice) and fresh parsley . Toss thoroughly and serve immediately.  I'll write a more detailed recipe below .  Enjoy!

1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper
1 lemon, juiced, plus 1/2 lemon, zested
1/3 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves



Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Drain reserving 1 cup of pasta water.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper to the skillet, then saute until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. 

Add pasta to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

8/16/16

Note:  I made a smaller portion using 1/2 lb. Angel hair pasta and 3/4 lb. cooked shrimp but used the same amount of liquid ingredients.

Happy Cooking,