Rigatoni with chicken in a red sauce

When you have chicken and are tired of the same old recipes you can easily make red sauce with it.  Whether you add more veggies to it or make it with some fresh basil, onions and garlic it makes a light sauce that you can top some pasta with and add a green salad too to complete a meal.

I made the sauce as the below and  since I had a half box of rigatoni I decided to make this our meal today. Tender chicken breasts, yummy sauce topped the rigatoni while adding some grated Locatelli pecorino romano cheese. 

***Note:   If you opt out of pasta you can add some fresh veggies as carrots, celery, green beans and potatoes which are easily incorporated to complete a hearty stew.  

***If you decide to make it a stew you must allow a longer cooking time and I'd even try this recipe in a crockpot and allow to cook on low for 5 or 6 hours.  Carrots, celery and potatoes take a little longer to cook.  I would cook the green beans separately and add ten minutes before serving. Enjoy!

Ingredients:
1 lb. chicken breasts or thighs

1 sweet onion grated
1 grated or finely chopped carrot or if you prefer cut the carrot in thirds and remove before serving.  Carrots sweeten your sauce so there is no need for added sugar.....

1 or 2  cloves minced garlic or 1/2 tsp. garlic powder
3 to 4 fresh basil leaves or 1/2 tsp. dried basil
1 large can Hunts Tomato Sauce

4 T olive oil
salt and pepper
10 oz. rigatoni cooked according to directions

In a large Dutch oven place olive oil. Add chicken. Saute on low then Add sweet onion, carrot and garlic. Saute slowly until chicken, onion, garlic and carrot start to sizzle. Cook for a few minutes more on low.

 When chicken is browned slightly on both sides add Hunts (or your favorite sauce) to the pot . 

Cook for approximately 1 hour or until tender.  Serve over pasta or make it a stew as mentioned below.

Today's choice pasta was rigatoni.

From my kitchen to yours,

Ping pang shrimp

This is a copykat recipe that I adapted to my liking.  I love shrimp and although this recipe can be made with cubed chicken I went for it with the shrimp.

I didn't know what to expect but just reading the ingredients I thought it would be something we'd enjoy.  A bit spicy but also a touch of sweet was the flavor. An Asian flair definitely.  I used frozen shrimp that I had thawed in the refrigerator overnight.

A Big Plus was the shrimp were on sale so it worked adding a good size shrimp for less cost and it wasn't time consuming either which we all like.

A Super Delicious meal is what we all said  was yummy and I will make it again 100%!

Enjoy!

Our grandson(middle one) has a great appetite and when I want to try a new recipe he is one that is willing to try it.

As a bonus I made some fresh biscuits and luckily I had frozen some fresh and sliced strawberries so dessert was done in a flash.  Nothing like fresh baking powder biscuits to add the right touch to a dessert so easy to make that it has always been a favorite in our house.

Ping pang Shrimp Pasta!

1 lb. pasta cooked according to directions
1 1/2 lb medium cooked shrimp peeled and deveined(I used frozen that I had thawed overnight)
1 1/2 T olive oil
2 T butter
2 cloves minced garlic
2 tsp. paprika
1 T dried parsley
sprinkle of black pepper

Sauce( I make it before and refrigerate it taking it out about an hour before using it)

1/2 cup mayonnaise(I used Hellman's)
1/2 cup Thai Chili Style sauce(Asian section of market)
2 cloves minced garlic
2 T lime juice
1/4 tsp. crushed red pepper
1/2 tsp. onion powder

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Stir gently to coat all shrimp.

Directions:

In a large bowl whisk together sauce ingredients. Set aside

Cook pasta a dente, drain and cover to keep warm

Meanwhile place thawed shrimp( I pat the shrimp with paper towel to remove as much moisture as I can) in a medium bowl and season with paprika, garlic and pepper. Toss to coat well.

In a large skillet on low place olive oil and butter  until butter melts , add the seasoned shrimp. Stir until shrimp is warm.  Do not overcook. Set aside.

In a large serving bowl place drained pasta.  Add sauce and toss to coat all pasta.  Add shrimp and serve.  This meal is served room temperature.  A very delicious meal that I think you will give a thumbs up to.  We had a basic salad with this meal.

Olives are most times in our salad...

or and this was dessert..............Yummy!

My boys favorite dessert.

original 10/27/16

Rigatoni with spicy tomato sauce

Here I go again trying another persons(chef )(Missy Robbins) pasta sauce. I found this recipe in People Magazine and very tasty.  Try it!  Note:  I did adapt this recipe to our liking. It doesn't take much time to create this wonderful meal.

My adapted version

Recipe:  

1 lb. rigatoni cooked 
1/2 cup olive oil
11 cloves garlic
1/4 can tomato paste*
2-28 oz. cans whole San Marzano tomatoes, drained and crushed reserving 1 cup juice
1 T fennel seed*
1 T chopped oregano, plus whole leaves for serving*
1 1/2 to 2T crushed red pepper*
Grated pecorino Romano cheese (someone else loves this cheese) THE BEST CHEESE

Cook pasta in a large stockpot of well -salted water for 2 to 3 minutes less than the directions call for.
Drain pasta...Reserve 1/4 cup liquid** I reserved 1/2 cup
Heat in a dutch oven over low 8 garlic cloves, and increase to medium-low stirring occasionally until soft and lightly caramelized, 5 to 8 minutes. thinly slice remaining garlic and add to oil.
Cook, stirring occasionally about one minute.  Add tomato paste and cook, stirring often until a deep color develops, about 3 to 5 minutes.

Add tomatoes, reserved tomato juice, fennel, oregano and crushed red pepper.  Cook stirring often for about 30 minutes.

Add reserved liquid to the sauce, stir to combine.  Add cooked pasta and cook until pasta is heated through.  Sprinkle with cheese and oregano leaves.

In 50 minutes you should have a great meal.

****My adaptation is as follows.

Less garlic about 4 cloves all minced
1 used 1 can of tomato paste
I used less fennel about 1/2 tsp.
I did not use oregano at all.  We don't care for it.
Also watch amount or red pepper...It is very hot so adjust to your taste.

Her Version

Happy Cooking from my kitchen to yours,

9/12/16

My Christmas Menu 2016

A few of 2016 Christmas memories.


Every year I host Christmas Dinner since we moved to Pittsburgh.  I usually had both holidays when we lived in Harrisburg but since the move ten years ago some of the hosting has been shared with my daughter and daughter- in- law which I really appreciate.

I love the holidays but quite honestly they are tiring.  I love baking and cooking and enjoy how much my family loves what I prepare but I have many memories of my mom being the host and she was always so tired.  Her house was small and her kitchen was so small it was hard for her to move around if we gathered around her while she prepared so she shushed us away to the other room while she got everything ready.  We always asked to help but other than set the table she wanted to do it by herself.  She would have the kitchen window open (in the middle of winter) and she would be perspiring something terrible.  I used to feel so sorry for her but she liked having us there but it really was too much for her.

I now see where I am getting to the age that all this is starting to get me tired as well so I decided I would do things a little differently than Mom did or even my mother- in -law.  They worked the day and eve of Christmas instead of preparing ahead of time.

I believe that doing some early prep works for me.  I don't feel my mom ever really enjoyed holidays because other than cookies she made the salad and pasta whether it was ravioli or cappelletti very close to the actual holiday. Actually that day or a day before.

I start the beginning of December making my pasta dish, soup and sauces and so far this year I have already made 10 bags of gnocchi and froze them, several pounds of braciole and sausage, hot and mild and meat and marinara sauce. Today I made my soup and mini meatballs for Wedding soup.All freeze well and will be fine for Christmas.

All in all I feel this works for me and when Christmas comes I plan on the night before putting together our antipasto and then removing any items the night before from the freezer(gnocchi not until I am ready to cook them on Christmas) so as to thaw and the next morning only have minimal cooking and plating the dishes.

Dessert will be cannoli, ricotta or custard, Molten lava cake with vanilla ice cream and a few cookies I plan on making. Probably Italian, pizzelles and possibly chocolate chip.  Not too many cookies this year.  I'm leaning on cookie bars as a possibility.

This is my plan and I know it will work. Below is an example of what my Christmas dinner this year will include. 

Large Antipasto

Wedding Soup

Potato gnocchi (photo is ricotta gnocchi)

Braciole

Sausage and meat sauce as well as marinara sauce

Cannoli both custard and ricotta filled

Chocolate Molten Cake too!

Mom's Favorite Meatballs and Red Sauce:

Recipe repost 💕


You can't miss pleasing everyone with these wonderful meatballs.  I have given this recipe out for years!  My hubby's work cookbook, my daughter's school cookbook, my junior woman's cookbook plus numerous other friends and family have enjoyed them for what seems like forever.

  I don't think originally most meatballs were made with 3 meats but Mom's were and I'd like to say she was one of the few in the area I grew up that used all three. Beef, pork and veal was her combination but beef and pork works well too.  Tender, moist and so good.  I think they are the best!



Mom always said the MEAT MAKES THE SAUCE so remember to use good quality meats..I make my sauce with different add in's, meatballs, country style pork spare ribs, braciole or good link sausage.  Here is my basic meatball recipe.

From my kitchen to  yours, 

M.J.

l  3/4 lb. meatloaf mix or any combination or meats(add ground veal if possible)
1 1/2 tsp.salt
pinch pepper
2 or 3 cloves minced garlic
1 tsp. parsley
1egg beaten
1/2 cup breadcrumbs
3/4 cup Italian cheese)grated (Romano, Pecorino Romano)
1/2 cup milk

While running your hands occasionally under cold water, mix all ingredients with hands until blended thoroughly.  Recipe should make about 50 small to medium meatballs.  Bake 400 degrees until lightly browned.  Add to Red Sauce Recipe or Sauce of your choice.

Red Sauce

3 large (28 oz) crushed tomatoes or puree
1 (15 oz) Tomato Sauce(optional)
1 (6 oz) Tomato Paste
3 or 4 cloves minced garlic
1/2 tsp. onion powder
4 tsp. Olive or Canola oil
1/2 to 3/4 tsp. salt
1/4 tsp. pepper or pepper flakes(optional)
1 tsp. dried basil or 2 or 3 fresh basil leaves

Saute garlic on low heat in oil in large sauce pot.  Cook slowly  (so garlic will not burn).  Add tomato paste and tomato sauce.  Simmer for a few minutes then add the crushed tomatoes, basil , salt and pepper...Note: add a little water to cans to make sure you get every bit of tomatoes out of them. (about 1/2 c. total).  Cook on medium heat(cover slightly with lid) until sauce starts to bubble then reduce heat and simmer for about 3 hours stirring at different intervals. Remember to add whatever meat you choose.  Pork definitely adds a lot of flavor to the sauce so don't skimp.  It'll give your sauce a great flavor...( REMEMBER TO BROWN ALL MEAT BEFORE YOU PUT IT IN THE SAUCE) Happy Cooking!

5/31/11
5/27/13

Bon appetit! Stuffed chicken breast with vodka sauce!

Hubby and I have had the pleasure of dining at Wolfgang Puck's Restaurants.  We always leave pleased with the quality of the food and the great preparation.  When I came across this recipe I had to save it and here is my adaption of his recipe. 

 I made homemade vodka sauce but feel  free to used jarred sauce....I find Bertolli Vodka sauce to be one of my  hubby's favorite substitutions when I don't get a chance to make homemade..Bon Appetit!

Happy Cooking!

Stuffed Chicken Breast with Vodka Sauce

Vodka Sauce Recipe:

½ cup butter

1 clove garlic minced

1 small diced onion

½ cup vodka

1 15 oz can diced tomatoes with onion

1 28 oz. Can crushed tomatoes

1 tsp. sugar

2 or 3 fresh basil leaves or 1 tsp. Dried basil

1 pt. Heavy cream or half and half

In skillet over medium heat sauté onion in butter until lightly browned and soft, add garlic.  Pour in vodka and cook 10 minutes, Add tomatoes, basil, sugar and cook 30 minutes.  Pour in half and half cook another 30 minutes..Enjoy! 

Note:  You can use all crushed tomatoes too.  Most times I use what I have in my pantry. 

Wolgang’s Puck’s Italian Chicken

I couldn’t resist making this because Vodka Sauce on anything pleases my hubby..

4-8oz. boneless skinless chicken breasts

4 slices prosciutto or thin baked ham

4 slices provolone cheese

3 tablespoons olive oil

pinch red pepper flakes

1 tablespoons fresh rosemary

2 tablespoons white wine

Kosher salt

Black Pepper

1 ½ cups Vodka sauce 

4 tablespoons breadcrumbs

1 tablespoon melted butter

Preheat oven to 400 degrees.  Pound chicken to ¼ inch thickness.  Season with salt and pepper.  Place 1 slice of ham and cheese on each breast.  Roll up as for a jelly roll.  Secure with bamboo skewer or tie with string.

Whisk together olive oil, red pepper flakes, rosemary, wine , salt and pepper and vodka sauce.

Pour into 13x9 inch baking dish.  Top with chicken.  Sprinkle breadcrumbs mixed with melted butter.  Cover with parchment paper and aluminum foil and bake for 20 minutes.  Remove foil and continue to bake for 20 minutes more.  Let stand for 5 minutes before serving.

From my kitchen to yours,

1/15/13

Meat Sauce using Plum Tomatoes

A simple and delicious crockpot pasta sauce using Plum tomatoes.  

Simple to make

2 lb. beef and pork ground
3 to 4 cloves garlic (sliced, minced or whole)
1/4 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black or red pepper
2 large cans Tuttorosso plum tomatoes emulsified several times with immersion blender, processor(or simply crush well pushing down with a fork).
3 or fresh basil leaves or 1 tsp. dried basil
**1 small can tomato paste (optional for thicker sauce) 

1 lb. pasta cooked according to directions.  Drain well!!!!  so water does not settle to bottom of serving dish.

Brown meat in olive oil chopping with large spoon to break up into small pieces.  Add salt and pepper and garlic.  Add to crockpot and set on low.  Add tomatoes, basil, and Italian seasoning.  Cover and cook approximately 4 to 6 hours. 

 ** Note: If you like a slightly thicker pasta sauce add 1 can tomato paste when adding the tomatoes and stir to blend before placing lid on crockpot.

Use blender and pulse until tomatoes are no longer whole