1.18.2011
You Will Think You Died and Went to Heaven Slow Cooker Chocolate Dump Cake
Ummm...I think the name says it all.
You Will Think You Died and Went to Heaven Slow Cooker Chocolate Dump Cake
1 - 18 3/4 oz. package chocolate cake mix
3 oz. box instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
1 jar hot fudge sauce, warmed
Spray a 4 quart slow cooker with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour into slow cooker. Cover slow cooker and cook on low for 6 to 8 hours, until top springs back when touched very lightly with finger. Scoop into bowls and top with hot fudge sauce. Makes 8 to 10 servings.
Footnotes - You can also serve this with vanilla ice cream.
You Will Think You Died and Went to Heaven Slow Cooker Chocolate Dump Cake
1 - 18 3/4 oz. package chocolate cake mix
3 oz. box instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
1 jar hot fudge sauce, warmed
Spray a 4 quart slow cooker with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour into slow cooker. Cover slow cooker and cook on low for 6 to 8 hours, until top springs back when touched very lightly with finger. Scoop into bowls and top with hot fudge sauce. Makes 8 to 10 servings.
Footnotes - You can also serve this with vanilla ice cream.
Chocolate Peanut Butter Cup Cupcakes
Chocolate Peanut Butter Cup Cupcakes
For the cupcakes -
1 - 18 1/4 oz. package chocolate cake mix
11/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
For the frosting -
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped
In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. Bake at 350 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until frosting reaches a spreading consistency, about 10 minutes. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.
Ziti Marsala with Portobello Mushrooms
I call this dish “heaven on a fork”. The portobello mushrooms have a meaty texture and really absorb the wonderful flavors of the Marsala and cream.
Ziti Marsala with Portobello Mushrooms
3 tablespoons olive oil
1 small onion, finely chopped
2 pound Portobello mushrooms, sliced
1 teaspoon kosher salt, plus ¾ teaspoon
1 cup dry Marsala wine
1 pound ziti pasta
½ cup grated Parmesan
¾ cup heavy cream
1 tablespoon dried parsley
1 teaspoon freshly ground black pepper
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a serving bowl. Add the Parmesan and cream to the mushroom mixture and cook about 5 minutes. Stir in the parsley and pepper. Pour sauce over ziti and toss to coat.
Footnotes - After tossing the pasta with the sauce, let the pasta sit for about 20 minutes to let the sauce thicken. You can also add sautéed chicken or veal.
Ziti Marsala with Portobello Mushrooms
3 tablespoons olive oil
1 small onion, finely chopped
2 pound Portobello mushrooms, sliced
1 teaspoon kosher salt, plus ¾ teaspoon
1 cup dry Marsala wine
1 pound ziti pasta
½ cup grated Parmesan
¾ cup heavy cream
1 tablespoon dried parsley
1 teaspoon freshly ground black pepper
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a serving bowl. Add the Parmesan and cream to the mushroom mixture and cook about 5 minutes. Stir in the parsley and pepper. Pour sauce over ziti and toss to coat.
Footnotes - After tossing the pasta with the sauce, let the pasta sit for about 20 minutes to let the sauce thicken. You can also add sautéed chicken or veal.
Macaroni & Cheese Three Ways
I have loved macaroni and cheese since I can remember. There are so many variations that you can come up with with a little imagination. As much as I love the blue box, these are a few of my favorite "adult" versions.
Baked Macaroni and Cheese with Shrimp and Shallots
1 pound medium shell pasta
2 tablespoons butter
2 tablespoons flour
1 ½ cups fat free half and half
1 cup fat free, reduced sodium chicken broth
2 tablespoons olive oil
3 gloves garlic, pushed thru a press
1 pound shrimp, peeled and deveined
4 large shallots, sliced thin
1 cup grated Parmigiano-Reggiano cheese
1 cup shredded Asiago cheese
Salt and pepper
Pinch of nutmeg
Bring a large pot of salted water to a boil, add the pasta and cook until al dente, drain and set aside. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute then whisk in the half and half and chicken broth. Season the sauce with salt, pepper and nutmeg and simmer, stirring occasionally, until thickened, 6 to 7 minutes. In a large skillet, heat the olive oil over medium heat. Add the garlic and shallots and cook until the shallots are tender, about 10 minutes. Add the shrimp and cook until no longer pink, about 4 minutes. Preheat broiler. Stir the Parmigiano-Reggiano into the white sauce. Add the pasta and shrimp mixture and toss. Pour into a buttered casserole and top with Asiago cheese. Broil until cheese is melted, about 3 minutes. Serve hot.
White Cheddar Mac & Cheese with Bacon
1 pound bow tie pasta
6 slices thick cut bacon, coarsely chopped
1 onion, finely chopped
5 tablespoons butter
1/3 cup flour
5 cups low-fat milk
One – 8 ounce package low-fat cream cheese, cut into chunks
One – 8 ounce bag shredded white cheddar cheese
Salt and pepper
In a large saucepan boiling, salted water, cook the macaroni until al dente. Drain, then return to the pot. Meanwhile in a large, deep skillet, cook the bacon and onion over medium-high heat, stirring occasionally, until the bacon is just crisp and the onion is softened, about 8 minutes. Transfer the mixture to a bowl. Melt the butter in the skillet, whisk in the flour and cook, stirring constantly for one minute. Whisk in the milk and bring to a boil. Lower the heat to medium-low and simmer, stirring often until just thickened, 1 to 2 minutes. Add the cream cheese and cook, stirring constantly until just melted. Remove from heat and stir in cheddar cheese a handful at a time, until smooth. Add the cheese sauce to the past and stir until combined. Season with salt and pepper. Top with bacon and onion mixture.
Italian Mac & Cheese
12 oz. uncooked mini penne pasta
6 tablespoons butter
6 tablespoons all-purpose flour
1 clove garlic, very finely minced
1/8 cup dry white wine
1 teaspoon salt
2 cups milk, warmed
3/4 cups grated Romano cheese
Dash of ground nutmeg
Cook mini penne according to package; drain. Meanwhile, melt butter in a large saucepan over medium heat. Add the garlic and saute until just fragrant, 2 minutes. Add the white wine. Gradually whisk on milk until well blended. Cook 3 to 4 minutes or until slightly thick end, whisking occasionally. Remove from heat and stir in cheese and nutmeg. Toss penne with the sauce and sprinkle with additional cheese.
1.17.2011
Kristen - my biggest fan......
I just got a text from my friend Kristen about the recipes on my blog. It's funny...just when I think that nobody is paying attention....someone manages to put a smile on my face.
XOXO
XOXO
Summer Preview......Grilled Pizza!
Snow, snow and more snow! As much as I love fall and winter....I love summer grilling and entertaining. All of the cold weather we have had in the past few weeks has me missing my grill. So...let's get ready for warmer weather!
Grilled Pizza with Eggplant, Kalamata Olives and Buffalo Mozzarella
3 eggplants, sliced 3/4 inches thick
Salt and freshly ground black pepper
2 large red peppers
1 refrigerated pizza dough, brought to room temperature
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes
1 cup pitted kalamata olives
1/2 pound buffalo mozzarella cheese, coarsely shredded
Extra-virgin olive oil, for brushing on vegetables, plus 1/4 cup
Flour for dusting
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
Dust the work surface lightly with flour, with a rolling pin, roll the dough into a circle 8 or 9 inches in diameter and about 1/8-inch thick. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, olives and cheese in bowls and ready by the side of the grill.
Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, eggplant, bell peppers, olives and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Serve immediately.
Footnotes - I serve this with an awesome white wine spritzer.
White Wine Spritzers
8 oz. white wine, chilled
8 oz. lemon-lime seltzer, chilled
2 limes, cut into quarters
2 lemons, cut into quarters
Place lemon and lime wedges in a tall glass. Add the seltzer and wine. Serve cold.
Grilled Pizza with Tomatoes, Artichokes and Shaved Parmesan
1 refrigerated pizza dough
1 cup grape tomatoes, halved lengthwise
1 - 6 oz. jar marinated artichoke hearts, reserving the marinade
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on dough
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
On a lightly floured surface, roll dough into an 8 inch circle, about 1/3 inch thick.
Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside. In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan and season with salt and pepper, to taste. Serve immediately.
Grilled Pizza with Eggplant, Kalamata Olives and Buffalo Mozzarella
3 eggplants, sliced 3/4 inches thick
Salt and freshly ground black pepper
2 large red peppers
1 refrigerated pizza dough, brought to room temperature
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes
1 cup pitted kalamata olives
1/2 pound buffalo mozzarella cheese, coarsely shredded
Extra-virgin olive oil, for brushing on vegetables, plus 1/4 cup
Flour for dusting
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
Dust the work surface lightly with flour, with a rolling pin, roll the dough into a circle 8 or 9 inches in diameter and about 1/8-inch thick. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, olives and cheese in bowls and ready by the side of the grill.
Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, eggplant, bell peppers, olives and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Serve immediately.
Footnotes - I serve this with an awesome white wine spritzer.
White Wine Spritzers
8 oz. white wine, chilled
8 oz. lemon-lime seltzer, chilled
2 limes, cut into quarters
2 lemons, cut into quarters
Place lemon and lime wedges in a tall glass. Add the seltzer and wine. Serve cold.
Grilled Pizza with Tomatoes, Artichokes and Shaved Parmesan
1 refrigerated pizza dough
1 cup grape tomatoes, halved lengthwise
1 - 6 oz. jar marinated artichoke hearts, reserving the marinade
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on dough
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
On a lightly floured surface, roll dough into an 8 inch circle, about 1/3 inch thick.
Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside. In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan and season with salt and pepper, to taste. Serve immediately.
Slow Cooker 5 Ingredient Recipes
My friend Tara does not cook. One day, we were all talking about our slow cookers and how easy it was to make meals in them because it cooks everything by itself. So Tara went out and purchased a slow cooker. The first recipe she tried was Barbecued Ribs with Onions, which she said was a flop. When I told her to check out my blog because I had posted some slow cooker recipes, she joked that they had too many ingredients. So now I was on a mission to find slow cooker recipes using 5 ingredients or less. For Tara.........
Chicken Stuffing Casserole
1 - 12 oz. box chicken stuffing mix
3 - 10 3/4 oz. cans condensed cream of chicken soup, divided
3 to 4 cups cooked chicken, cubed
1/2 cup milk
1 1/2 cups shredded cheddar cheese
Prepared stuffing mix according to package; place in slow cooker. Stir in 2 cans of the soup. In a medium bowl, mix together remaining can of soup, milk and cooked chicken; add to slow cooker. Sprinkle with cheddar cheese. Cover and cook on low setting for 4 to 6 hours or high for 2 to 3 hours. Serves 6.
Chicken and Noodles
1 lb. boneless skinless chicken breasts
2 - 10 3/4 oz. cans condensed cream of chicken soup
1 - 14 1/2 oz. can chicken broth
1 - 16 oz. package wide egg noodles, cooked
Place chicken in slow cooker and sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours. Shred chicken in slow cooker with a fork. Add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Serves 6.
Beef Roast over Mashed Potatoes
3 1/2 lbs. beef pot roast (chuck roast)
1 envelope onion soup mix
1 - 26 oz. can cream of mushroom soup (if you can't find the large can, 2 1/2 cans of the small soups work as well)
1 2/3 cups water
Place pot roast in slow cooker, sprinkle with soup mix. Pour soup over the roast; add the water. Cover and cook on low setting for 8 to 10 hours. Serve over mashed potatoes. Serves 4 to 6.
French Onion Pork Chops
I serve these with fried apples (recipe to follow).
4 pork chops
1 - 10 3/4 oz. can condensed French onion soup
1/4 cup water
1 teaspoon dried parsley
Cooked egg noodles
Place pork chops in slow cooker. Mix onion soup and water together and pour over pork chops. Sprinkle with parsley. Cover and cook on low setting for 8 hours. Serve over hot cooked noodles.
Fried Apples
4 apples, preferably green
2 tablespoons butter
1/3 cup brown sugar
2 tablespoons water
Core the unpeeled apples, then cut into circles or slices. In a large skillet over medium-high heat, melt the butter and cook the apples, turning often, until soft. Stir in 1/3 cup brown sugar and 2 tablespoons water. Continue cooking until apples are coated with syrup.
French Dip Sandwiches
3 to 4 lbs. beef chuck roast
1 envelope buttermilk ranch salad dressing mix
14 1/2 oz. can beef broth
A few loaves French or Italian bread
Place roast in slow cooker. Cover and cook on low for 6 to 8 hours. Remove from slow cooker and shred with 2 forks. Return to slow cooker; sprinkle with dressing mix. Add broth and cook on low setting for an additional 2 hours. Serve on French or Italian bread with a small bowl of the juice from the slow cooker for dipping. Serves 6 to 8.
Cheesy Rice with Broccoli
1 cup long grain rice, cooked
1 - 16 oz. jar pasteurized process cheese sauce (Cheese Wiz)
2 - 10 3/4 oz. cans condenced cream of chicken soup
2 - 16 oz. packages frozen broccoli florets, thawed and chopped
Combine all ingredients in slow cooker. Cover and cook on low setting for 3 to 4 hours. Serves 6 to 8.
Creamy Ranch Potatoes
2 lbs. redskin potatoes, peeled and quartered
1 - 8 oz. package cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
1 - 10 3/4 oz. can condenced cream of potato soup
Salt and pepper to taste
Place potatoes in slow cooker. In a small bowl, combine cream cheese and dressing mix; add soup and mix well. Add cream cheese mixture to slow cooker, stir to combine. Cover and cook on low setting for 7 hours or on high setting for 3 1/2 hours. Before serving, stir to blend. Makes 6 servings.
Chicken Stuffing Casserole
1 - 12 oz. box chicken stuffing mix
3 - 10 3/4 oz. cans condensed cream of chicken soup, divided
3 to 4 cups cooked chicken, cubed
1/2 cup milk
1 1/2 cups shredded cheddar cheese
Prepared stuffing mix according to package; place in slow cooker. Stir in 2 cans of the soup. In a medium bowl, mix together remaining can of soup, milk and cooked chicken; add to slow cooker. Sprinkle with cheddar cheese. Cover and cook on low setting for 4 to 6 hours or high for 2 to 3 hours. Serves 6.
Chicken and Noodles
1 lb. boneless skinless chicken breasts
2 - 10 3/4 oz. cans condensed cream of chicken soup
1 - 14 1/2 oz. can chicken broth
1 - 16 oz. package wide egg noodles, cooked
Place chicken in slow cooker and sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours. Shred chicken in slow cooker with a fork. Add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Serves 6.
Beef Roast over Mashed Potatoes
3 1/2 lbs. beef pot roast (chuck roast)
1 envelope onion soup mix
1 - 26 oz. can cream of mushroom soup (if you can't find the large can, 2 1/2 cans of the small soups work as well)
1 2/3 cups water
Place pot roast in slow cooker, sprinkle with soup mix. Pour soup over the roast; add the water. Cover and cook on low setting for 8 to 10 hours. Serve over mashed potatoes. Serves 4 to 6.
French Onion Pork Chops
I serve these with fried apples (recipe to follow).
4 pork chops
1 - 10 3/4 oz. can condensed French onion soup
1/4 cup water
1 teaspoon dried parsley
Cooked egg noodles
Place pork chops in slow cooker. Mix onion soup and water together and pour over pork chops. Sprinkle with parsley. Cover and cook on low setting for 8 hours. Serve over hot cooked noodles.
Fried Apples
4 apples, preferably green
2 tablespoons butter
1/3 cup brown sugar
2 tablespoons water
Core the unpeeled apples, then cut into circles or slices. In a large skillet over medium-high heat, melt the butter and cook the apples, turning often, until soft. Stir in 1/3 cup brown sugar and 2 tablespoons water. Continue cooking until apples are coated with syrup.
French Dip Sandwiches
3 to 4 lbs. beef chuck roast
1 envelope buttermilk ranch salad dressing mix
14 1/2 oz. can beef broth
A few loaves French or Italian bread
Place roast in slow cooker. Cover and cook on low for 6 to 8 hours. Remove from slow cooker and shred with 2 forks. Return to slow cooker; sprinkle with dressing mix. Add broth and cook on low setting for an additional 2 hours. Serve on French or Italian bread with a small bowl of the juice from the slow cooker for dipping. Serves 6 to 8.
Cheesy Rice with Broccoli
1 cup long grain rice, cooked
1 - 16 oz. jar pasteurized process cheese sauce (Cheese Wiz)
2 - 10 3/4 oz. cans condenced cream of chicken soup
2 - 16 oz. packages frozen broccoli florets, thawed and chopped
Combine all ingredients in slow cooker. Cover and cook on low setting for 3 to 4 hours. Serves 6 to 8.
Creamy Ranch Potatoes
2 lbs. redskin potatoes, peeled and quartered
1 - 8 oz. package cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
1 - 10 3/4 oz. can condenced cream of potato soup
Salt and pepper to taste
Place potatoes in slow cooker. In a small bowl, combine cream cheese and dressing mix; add soup and mix well. Add cream cheese mixture to slow cooker, stir to combine. Cover and cook on low setting for 7 hours or on high setting for 3 1/2 hours. Before serving, stir to blend. Makes 6 servings.
1.14.2011
Weeknight Chicken Fettuccine Alfredo
Weeknight Chicken Fettuccine Alfredo
1 - 12 oz. package refrigerated fettuccine
8 bacon strips cut into 1 inch piece
1 lb. boneless skinless chicken breasts, cubed
2 cup sliced fresh mushrooms
6 scallions, thinly sliced
1 clove garlic, minced
1 1/2 cups half and half or heavy cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon ground pepper
Cook fettuccine according to package; drain. Meanwhile, in a large skillet, cook bacon until crispy. Remove and drain on paper towels, reserving 1 to 2 tablespoons of the drippings. Saute the chicken in the drippings until no longer pink in center. Add the mushrooms and scallions and cook until tender, about 7 minutes. Add garlic and cook 3 minutes longer. Stir in cream, Parmesan, paprika and pepper. Reduce heat and simmer, uncovered, 10 more minute or until the cream starts to thicken. Stir in the reserved bacon. Place fettuccine in a serving bowl and top with chicken Alfredo sauce. Toss to coat. Top with additional shredded Parmesan cheese.
1.11.2011
Slow Cooker Shrimp and Smoked Sausage Jambalaya
Slow Cooker Shrimp and Smoked Sausage Jambalaya
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 - 28 ounce can diced tomatoes, undrained
2 cups smoked sausage, chopped, fully cooked
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined, uncooked
Mix all ingredients except shrimp and rice in a large slow cooker. Cover and cook on low setting 7 to 8 hours or high for 3 to 4 hours. Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm. Serve with rice.
Slow Cooker Chicken Stroganoff
Slow Cooker Chicken Stroganoff
2 pounds boneless skinless chicken breast halves and/or thighs, cut into 1 inch pieces
1 cup chopped onions
1 - 4 oz. can sliced mushrooms
2 - 10 oz. cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
1 - 8 oz. carton sour cream
Combine chicken pieces, onions and mushrooms in the slow cooker. In a medium sized bowl, stir together cream of mushroom soup and water. Pour over chicken and vegetables. Cover and set slow cooker to low setting for 6 to 7 hours. Just before serving, stir in sour cream. Serve over hot cooked noodles.
2 pounds boneless skinless chicken breast halves and/or thighs, cut into 1 inch pieces
1 cup chopped onions
1 - 4 oz. can sliced mushrooms
2 - 10 oz. cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
1 - 8 oz. carton sour cream
Combine chicken pieces, onions and mushrooms in the slow cooker. In a medium sized bowl, stir together cream of mushroom soup and water. Pour over chicken and vegetables. Cover and set slow cooker to low setting for 6 to 7 hours. Just before serving, stir in sour cream. Serve over hot cooked noodles.
1.10.2011
Escarole with Garlic Chips
Escarole with Garlic Chips
1/4 cup extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
2 heads escarole, cut into thirds
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced
In a cold skillet add the oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up to medium and add the escarole. Cook until wilted, about 3-4 minutes; season with salt, pepper and nutmeg, to taste. Saute about 2 minutes more. Add the lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
1/4 cup extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
2 heads escarole, cut into thirds
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced
In a cold skillet add the oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up to medium and add the escarole. Cook until wilted, about 3-4 minutes; season with salt, pepper and nutmeg, to taste. Saute about 2 minutes more. Add the lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
Pork Chops Pizzaiolla
I am not a huge pork chops fan, but I love the spiciness of these.
Pork Chops Pizzaiolla
4 bone-in pork chops, 1 1/2-inch thick each
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock
Season chops with salt and pepper. Heat the oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.
Footnote - Try adding some diced tomatoes.
Pork Chops Pizzaiolla
4 bone-in pork chops, 1 1/2-inch thick each
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock
Season chops with salt and pepper. Heat the oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.
Footnote - Try adding some diced tomatoes.
Caramelized Onion Pasta
Caramelized Onion Pasta
1/2 pound mini penne pasta
5 or 6 small onions, thinly sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon Kosher salt
1 bay leaf
Freshly ground black pepper
1 cup cream
1/2 cup grated Romano cheese
1/4 cup finely chopped fresh flat-leaf parsley
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and bay leaf and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook until golden, about another 20 minutes, stirring occasionally. Stir in the vinegar and blend well. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.
Recipe adapted from Rachael Ray
1/2 pound mini penne pasta
5 or 6 small onions, thinly sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon Kosher salt
1 bay leaf
Freshly ground black pepper
1 cup cream
1/2 cup grated Romano cheese
1/4 cup finely chopped fresh flat-leaf parsley
Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and bay leaf and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook until golden, about another 20 minutes, stirring occasionally. Stir in the vinegar and blend well. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.
Recipe adapted from Rachael Ray
8.22.2010
Ravioli with Drunken Mushroom Alfredo Sauce
The sauce is called Drunken Mushroom Alfredo because the mushrooms are cooked in white wine.
Ravioli with Drunken Mushroom Alfredo Sauce
1 package frozen mini cheese ravioli
3 large cloves of garlic, pushed thru a press
1 package sliced fresh mushrooms
1/3 cup white wine
2 cups heavy cream
1 cup good quality grated Romano cheese
2 pinches crushed red pepper
Salt and pepper, to taste
Olive oil
Add olive oil to a medium skillet, about 2 turns in the pan. Add the garlic and saute over medium heat until the garlic becomes fragrant, about 5 to 7 minutes. Add the mushrooms and cook for about 5 minutes then add the wine. Add the crushed red pepper, salt and pepper. Continue to cook the mushrooms until tender, about 8 to 10 minutes. Using a slotted spoon, remove the mushrooms and place in a small bowl. Bring the flame to high and cook the mushroom liquid until reduced by half, about 5 minutes. Add the heavy cream and lower the heat to medium. Add the grated Romano cheese a half cup at a time, stir to combine. Return the mushrooms to the pan, lowering the heat to medium low and cook until the sauce starts to thicken, about 6 minutes. Slowly stir in the reserved pasta water.
Meanwhile, cook the ravioli in a large pot of salted boiling water as directed on package. before draining, reserve about 1 cup of the starchy pasta water. Place the ravioli in a serving bowl and top with the Alfredo sauce. Toss gently to combine.
Ravioli with Drunken Mushroom Alfredo Sauce
1 package frozen mini cheese ravioli
3 large cloves of garlic, pushed thru a press
1 package sliced fresh mushrooms
1/3 cup white wine
2 cups heavy cream
1 cup good quality grated Romano cheese
2 pinches crushed red pepper
Salt and pepper, to taste
Olive oil
Add olive oil to a medium skillet, about 2 turns in the pan. Add the garlic and saute over medium heat until the garlic becomes fragrant, about 5 to 7 minutes. Add the mushrooms and cook for about 5 minutes then add the wine. Add the crushed red pepper, salt and pepper. Continue to cook the mushrooms until tender, about 8 to 10 minutes. Using a slotted spoon, remove the mushrooms and place in a small bowl. Bring the flame to high and cook the mushroom liquid until reduced by half, about 5 minutes. Add the heavy cream and lower the heat to medium. Add the grated Romano cheese a half cup at a time, stir to combine. Return the mushrooms to the pan, lowering the heat to medium low and cook until the sauce starts to thicken, about 6 minutes. Slowly stir in the reserved pasta water.
Meanwhile, cook the ravioli in a large pot of salted boiling water as directed on package. before draining, reserve about 1 cup of the starchy pasta water. Place the ravioli in a serving bowl and top with the Alfredo sauce. Toss gently to combine.
8.04.2010
Chipotle Shrimp Soft Tacos
Chipotle Shrimp Soft Tacos
1 - 12 ounce package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled and deveined
3 chipotle peppers in adobo sauce, minced
1 cup chopped fresh cilantro, optional
12 soft tortillas
1 lime, juiced
salt to taste, optional
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Footnotes - I do not add the cilantro due to the fact that I just don't like it which is why I say adding it is optional. I serve these topped with fresh guacamole.
1 - 12 ounce package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled and deveined
3 chipotle peppers in adobo sauce, minced
1 cup chopped fresh cilantro, optional
12 soft tortillas
1 lime, juiced
salt to taste, optional
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Footnotes - I do not add the cilantro due to the fact that I just don't like it which is why I say adding it is optional. I serve these topped with fresh guacamole.
8.03.2010
Sweet & Spicy Sticky Chicken
Sweet & Spicy Sticky Chicken
2 tablespoon brown sugar
4 tablespoons honey
1/2 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
1 to 2 tablespoons Sriracha Hot Sauce
2 bunches scallions, white and green parts, sliced thin
Salt and pepper to taste
4 skinless, boneless chicken breast halves or boneless, skinless chicken thighs - cut into 1/2 inch strips
1 tablespoon vegetable oil
1/2 cup flour
Mix together brown sugar, honey, soy sauce, ginger, garlic, scallions and hot sauce in a small bowl. Dredge chicken strips in flour and lightly salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Serve over white rice.
Footnotes - I buy white rice from a Chinese take-out restaurant. It tastes better and it's one less thing I have to cook!
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