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!

Stuffed French toast stove top

This recipe takes minutes to prepare.  The only ingredient you need to prepare ahead is to soften the cream cheese.  

Have a happy day!

The last time I made Stuffed French toast I made it on top of my stove in my grill pan.

In the deep grill pan on low I put a few tablespoons of butter.  While my butter was melting In a large bowl I cracked 3 eggs , added cinnamon  and a little maple syrup ( pancake syrup)and 3 cups whole milk and whisked them well.

In a separate bowl place 8 to 12 oz. Softened cream cheese, 1tsp. vanilla and about 3 or 4 tablespoons powered sugar.  Use a large spoon to blend them  well.

Here what the next steps are;

Then Dip first slice of thick bread in egg milk cinnamon mixture.  One at a time.  Placed 4 slices of dipped bread in buttered pan. Top with heaping tablespoons cream cheese mix.  Spread it a little)  Dip other 4 slices of bread and place on top of cream cheese mixture.  Cook on medium heat, turn over when browned and cook until browned and cream cheese is warmed.  You can slightly cover with foil until ready to serve.

Top with syrup or fresh fruit.

Questions just text .

 

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

Shipwreck dinner my way

I saw this recipe and it interested me so I made it according to directions and it was blah so I added a heaping tablespoon of soft cream cheese and a heaping tablespoon of soft cheddar cheese and now I taste tested it and it’s all GOOD!

I felt a light salad would be a nice touch to make this a meal.

• 1 pound lean ground beef

• 1 (7.25 ounce) package macaroni and cheese mix (I used ALDIs brand)

• 1 (14.5 ounce) can diced tomatoes with chiles(I drained my tomatoes)

• ***1  1/4 cup milk

• ***1 cup frozen peas( I used baby limas for a change)

• 1 cup frozen corn

• 1 teaspoon seasoned salt or to taste

  ***1 heaping tablespoon soft cream cheese

  ***1 heaping tablespoon soft sharp cheddar cheese 

  1cup cheddar cheese for topping.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain
 

1. Stir in the mix, tomatoes, milk, and frozen vegetables. 
2. Bring to a boil, then simmer until the pasta is tender. 
3. Season and add the shredded cheddar cheese. 
4. Dessert too!

Irish Soda Bread! with dried cranberries!!!!!

The Top of the Morning to Everyone!!!   This was my first attempt to make this soda bread.  No yeast was involved.  Yay!  Enjoy!!

Happy Baking from my kitchen to yours,

1/16/14

This bread is delicious warm or at room temperature.  If you have leftovers toast the next day!

I came across this recipe in the Dash section of the local newspaper.  I adapted this to my liking whereas I used dried cranberries instead of raisins and soured my milk. 

2 cups flour

5 T sugar, divided

 1 1/2 tsp baking powder

1 tsp. salt

3/4tsp. baking soda

3 T cold butter, diced

1 cup buttermilk( I soured 1%  milk with 1 tsp. white vinegar)

2/3 cup raisins(optional cranberries)

Preheat oven to 375 degrees

Coat a 8 or 9 inch round pan( I used a bread pan) with  cooking spray.  In a large mixing bowl, combine flour, 4 T sugar, baking powder, salt, and baking soda.  Add butter, rubbing it into flour mixture with your fingers until a coarse meal forms.

Make a well in center of flour mixture.  Pour in buttermilk ad stir to blend.  Stir in raisins.  Flour our hands and shape dough into a ball.

Transfer dough to pan and flatten slightly(not all the way to edges of pan).  Sprinkle with remaining 1 T sugar.

Bake for 40 minutes or until a toothpick inserted into center of bread comes out clean.

Remove from oven and let sit for about 10 minutes; transfer to a rack to finish cooling.

***Note:  I substituted dried cranberries for the raisins.


3/10/13

3/17/20

3/17/24

 

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