Spicy Chicken Rigatoni

This recipe is inspired by a statement I seem to always make "Oh I can do that." Seriously I say this all the time and it gets me into trouble because even if I can do that, (which most of the time I totally can) sometimes I don't have the time nor resources. However this particular time I had the time and the palate to make this happen. I was eating a dish at an Italian restaurant with some girlfriends and I said I can make this no problem, so I went home that week and tried to make it. This is such a tasty dish it became a staple at my house I LOVE IT. It is hot and spicy and creamy and cheesy, seriously everything you want in pasta. YUM. This version I am giving you today is kind of a 30 minute cheaters version, your welcome. Everyone should definitely try this one out it comes together so quickly and tastes so delicious.

Ingredients:

2 store bought rotisserie chicken breasts or roasted chicken breasts(recipe below)

2 TBS butter

1 tsp olive oil 

1 red onion diced (small to medium in size)

2 cloves of garlic minced

1/2 TBS red pepper flakes (this makes it really spicy if you like your food more mild try 1/2 tsp-1 tsp)

3 TBS white wine
1 750g can of marinara sauce (I use one box of POMI marinara)
1 cup frozen peas
3/4 cup half and half
1/2 cup mozzarella cubed
1/4 cup Parmesan grated
1 lb rigatoni

to roast chicken breasts:
take 2 chicken breasts bone in skin on and rub them liberally with extra virgin olive oil then sprinkle with salt, pepper and a little garlic powder then cook them in a 350' oven for 35-40 minutes.

In a large pan (dutch oven) over medium high heat sautee onion in olive oil and butter. When the onion looks a little softer (3-4 min) add in the garlic and red pepper flakes. Cook that for about 30-45 seconds stirring constantly so the garlic doesn't burn. Deglaze the pan with the white wine then scrape any bits off the bottom of the pan. The add in the box or can of store bought marinara sauce. Then fill the box or can up half way again with water to get all the excess tomato out of it then add that to the sauce as well. Simmer this for about 20-30.

In a large pan heat salted water for rigatoni to a boil then cook according to directions.

Shred the chicken breasts and add that into the sauce.Then add in the frozen peas, half and half, and both cheese to the sauce. As soon as the pasta is done add it to the sauce and toss lightly making sure not to damage the shape of the pasta. Salt and pepper to taste then top with a little chopped parsley and serve.

If you are going to cook this in advance the sauce can be refrigerated and reheated as long as the pasta has not been added. So cook the pasta and add it into the reheated sauce just before serving.

Enjoy!
Krystle

Lasagna

Sorry I am a little behind on writing, I had some people coming over this weekend and I needed to make sure the house was unpacked and in order for guests. I made this recipe last week I was going to serve it at a dinner with some girlfriends but they ended up not being able to make it but the great thing about lasagna is that you can freeze it before you cook it and it cooks up just the same as if you made it that day. So feel free to make this ahead for a dinner party or just a family meal it will last in the freezer a few weeks with no problems. I wanted to make lasagna because I found a recipe for homemade ricotta and I had the urge to make it so I put it in this lasagna. So I served this on Saturday night to my out of town guests and it was a huge hit. Hope you like it. 

Ingredients 

makes one really large lasagna or two medium size lasagnas 

For the meat sauce:

1 onion small diced

2 carrots small diced

1 stalk of celery small diced

1 TBS extra virgin olive oil

1 TBS butter

3 cloves garlic minced

1/4 cup white wine

1 LB ground sirloin (you can substitute for chuck if you want)

1 LB hot italian sausage (out of the casing)

1 28oz can chef cut tomatoes with basil

1 28 oz. can crushed tomatoes

1/4 cup red wine

1 TBS italian seasoning

2 tsp garlic powder

1 TBS tomato paste

Sautee onion, carrot, and celery in butter and olive oil on medium heat then salt and pepper. After about 4-5 minutes and the veggies look a little softer then you can add the garlic and continue to sautee for another 1-2 minutes. Add in the beef and sausage and break it up (I use a potato masher to break up the meat because it makes sure the sausage gets broken up quickly and it mixes the meat really good too.) Cook until the meat is cooked through. Drain the meat in a strainer and then return to pan. After you return the meat to pan cook it for 30 seconds and then deglaze with the white wine. Add tomatoes and then fill one can half way with water and add that to the pot as well. Let simmer for at least 30 minutes stirring occasionally. Add in red wine, Italian seasoning, garlic powder, and tomato paste then stir and salt and pepper to taste. Let simmer for another 15-20 minutes then take off heat and cool before assembly.

For Assembly:

Meat sauce (recipe above)

2 cups Ricotta (recipe below) you can use store bought if you want

2 TBS fresh parsley

2 TBS fresh basil

1 tsp fresh rosemary

1/2 cup grated parmesan

1 egg

1 box of no boil lasagna noodles

2 bags mozzarella cheese

Mix ricotta, parsley, basil, rosemary, parmesan , and egg in a small bowl until combined.
Start assembly in a lasagna pan with small amount of meat sauce on the bottom so the noodles do not stick. Then add noodles,  I like to spread the ricotta mix onto the no cook noodles so there is a thin layer then I add the meat sauce until the noodles are covered and then a generous amount of cheese and repeat until you all the ingredients are gone.

At this point you can cover with plastic wrap and freeze.
If you are cooking this fresh cover it with aluminum foil and place in a 350' oven for 35-40 minutes and then remove the foil and cook for another 15-20 minutes.
If frozen you can thaw in the refrigerator and follow the directions above or cook from frozen by putting lasagna straight into the oven preheated at 375 and cooking for 45 minutes covered and then 45-55 minutes uncovered.

I served this with a baby green salad and some bread sticks made with store bought pizza dough, garlic, rosemary and olive oil. It was really yummy!

For the Ricotta:

makes about 2 cups (just enough for above recipe)

4 cups whole milk

2 cups heavy cream

1 tsp salt

3 TBS white wine vinegar

In a large pot bring milk, cream and salt to a boil over medium heat
Turn off the heat and add in the vinegar
Let sit for one minute then pour over a sift lined with 2 layers of cheese cloth
let it drain for 25 minutes 

Enjoy!
Krystle

Apple and Cranberry Crisp

Hope everyone had a good Valentine's day. I was originally planning on making this for dessert to go with the super romantic Valentine's meal of pizza and beer but I decided to class it up a bit and made chocolate fondue and bought some pretzels, cream puffs, and strawberries for dipping. I already had the ingredients for a yummy apple crisp so I decided that it was a good midweek treat. Michael is out of town and is coming back tonight so he will be excited to have the leftovers for breakfast (hey don't judge it has apples and oats in it so one can argue it is kind of good for you.) So any-who I was supposed to have some friends over for dinner so I made a lasagna (recipe coming soon) and was going to have this for dessert however one of them called about 45 minutes ago telling me that her daughter was in labor so we had to reschedule, the good thing is lasagna freezes well and reheats amazing so no harm done. I already had the crisp in the oven when they called so I figure hey why let a delicious warm treat go to waste so I had my mid day, mid week snack.
I just added a little fresh made whipped cream with this AMAZING cream I bought at the Amish market (love having that right down the street, an advantage of living near Amish country) and it was an awesome treat to motivate me to do more laundry/unpacking. The worst part about moving is even if your clothes where clean before you moved you need to rewash them because they have been in a stinky truck for a week. I don't know if you have ever washed everything you ever owned but it takes a lot of time and effort. At least my washer is in the basement so I am getting my work out going up and down the stairs. Anyways on to the recipe. This is super delicious and not to sweet so you can feel free to top it with an amazing vanilla bean ice cream (blue bell for those lucky enough to have it... oh how I miss you blue bell.)

Ingredients


for the filling:
5 gala apples peeled and sliced 1/4'' thick
juice of half of an orange
2 TBS vanilla sugar*
1/8 tsp clove
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp freshly grated nutmeg
2 TBS flour
3 TBS dried cranberries
1/2 cup chopped pecans
1 TBS butter
for the topping:
1/2 stick of butter
2 TBS flour
1/2 cup old fashioned oats
1 tsp cinnamon
2 TBS vanilla sugar
pinch of salt

* If you don't have vanilla sugar make some it is easy! Take one vanilla bean that you have used the insides of for another recipe or one whole bean, put it in some sugar, wait a week and you will have an amazing flavored sugar! If you don't have a week to wait just substitute regular sugar and then add a tsp of vanilla extract.


Preheat the oven to 350'

Put sliced apples in a large glass bowl and mix in orange juice. Toss lightly and make sure all of the apples are covered to prevent browning. Then sprinkle with vanilla sugar and let them sit for 10-15 minutes. This will release alot of juice that is tasty but will make your crisp to runny so you will need to drain them after they rest.

After you drain them place them back in the bowl and add in clove, cinnamon, ginger, and nutmeg then lightly toss. After you have all of the apples covered in the spices you can add in the flour and toss lightly. Then you can add the cranberries and pecans.

Place apple mixture into a pan that has been lightly buttered. Cut up the butter into cubes and place around the top of the apples

For the topping:
Cut the 1/2 stick of butter into little cubes and put in mixer with the flour, oats, cinnamon, and sugar and mix on medium speed until they are combined well.

Add the topping to the apples with your hands breaking it up into small pieces. Sprinkle the top with a pinch of salt and into the oven it goes. It should take about 30-35 minutes. When it looks golden brown it is done.

note: if you like your apples mushier you should slice them a little thinner but in this recipe the apples still have a little bit of a bite.

Enjoy!
Krystle

Maple Pork with Fennel and Apple

Happy Valentine's Day to everyone reading I hope it is going well for everyone. I would post a what I will make tonight but due to the lack of variety in my husband's favorite foods he has requested pizza for Valentine's day dinner and being the good wife I am I suppose I will oblige. Any-who, this is the first time while cooking on a whim that I decided to try and denote what I was doing needless to say it is a little crazy and hard to read so forgive me if this isn't great. I use this chutney/sautee alot when cooking pork because lets face it pork and apples taste amazing together (that's why we all like the classic pork and apple sauce) well this dish is kind of a nod to the classic and I hope everyone gets to try it out. This is the first time I used this method with the pork itself thought and I think it turned out pretty well. You can break down this recipe and use it separately but together it makes a pretty full meal and you get your vegetables in a sneaky yet delicious way. Enjoy.

Ingredients

4 slices of bacon thinly sliced 

1/2 bulb of fennel chopped small (some stores call it anise) 

1 red onion chopped small

1/2 yellow pepper chopped small

1 stalk of celery chopped small

1 carrot chopped small

1 medium sized apple chopped small (I used a Gala apple)

1/2 cup white wine divided

1/2 cup chicken stock

3 TBS butter divided

1 tsp dried thyme

1 tsp ginger

1 tsp granulated garlic

1/2 cup chopped toasted pecans

2 TBS Maple Syrup (not pancake syrup)

1 tsp honey

1/2 tsp red pepper flakes

1 tsp freshly ground black pepper

2 cloves garlic minced

4-6 thinly sliced pork chops

1 tsp olive oil

1/2 lb egg noodles cooked and strained 

Salt and Pepper

For the Sautee

Add bacon to a cold large pan (I used a 5 qt dutch oven) and turn heat to medium low. Cook bacon until most of the fat is rendered out and the bacon is crispy. Remove the bacon and set aside. 

Add the fennel, onion, pepper, celery, and carrot to the pot that has the bacon fat in it and sautee until soft about 8-10 minutes. Then add the apple and sautee for another 5 minutes. Deglaze the pan with 1/4 cup of white wine*

*If you would like to serve this as more of a chutney then you may stop now if you want a sauce then read on.

When the pan looks dry again deglaze with another 1/4 cup of white wine and add 1 TBS of butter. Stir until all of the butter is melted and take out 1 cup of the sautee mixture. Then add in the chicken stock and remaining butter. Wait for the butter to melt and then puree. You can do this in a blender or use a hand blender. The sauce will be very thick you can add more chicken stock or starchy water if you want to thin it out. I just tossed 1/2 lb of egg noodles in it and it was fine. 

For the Pork

Salt and Pepper both sides of the meat.

In a small bowl combine maple syrup, honey, red pepper flakes, garlic, and pepper. Mix well and then brush liberally on both sides of the pork chops.*  

* you could grill these and they would be fantastic it is cold out so I just pan fried them

For indoor cooking turn heat to medium high and heat 1 TBS of olive oil and 1 TBS of butter in a pan, once the butter is melted and the pan is really hot place the pork chops in. If they are really thin like mine where they only need about two minutes on each side.

To serve I tossed the noodles in with the thick pureed sauce and topped them with the reserved bacon and toasted pecans then served the pork on top with the reserved veg sautee on top of that. Then I sprinkled a bit of parsley for color. Here is a bad photo of that.

I hope you try this out. Let me know how you like it and feel free to change it up and make it your own. That is how I develop things and make them taste better.

Enjoy!
Krystle

Turtle Cupcakes

So I was at karaoke last week and I decided I wanted dessert. What is the best dessert I can think of when I am out on the town you ask? TURTLE CHEESECAKE! It is a gift from the gods with its caramel and pecans not to mention the worlds most perfect treasure, lots of chocolate. Anyway as I was devouring the entire piece with no help from Michael (not really complaining) I thought to myself... this would make a delicious cupcake and so I decided to go home and try it out. I had a few hardships trying this out like my kitchen is so drafty it is really difficult to get anything to a proper room temp so I had alot of waiting on cold butter to warm up. Anyway this recipe is my second attempt and they are pretty tasty. I tried to make this recipe as user friendly as possible by substituting a store bought caramel sauce instead of a homemade caramel but you could make one from scratch if you want.

Warning. These cupcakes are really sweet but also really yummy.

Chocolate Cupcake
Recipe yields 1 and 1/2 dozen cupcakes


Preheat Oven to 350'
Line Cupcake tins with paper liners

Ingredients
1 cup all purpose flour
1 1/4 cup sugar
6 TBS unsweetened cocoa powder (preferably dutch process or you can use special dark)
1 tsp baking soda
1/2 tsp salt
1/2 cup oil
1/2 cup sour cream*(see note)
3/4 cup water
1/2 tsp pure vanilla extract
1 egg
1 TBS white vinegar
* If you use the same measuring cup for the sour cream as the oil the sour cream will come out easily.

Combine flour, sugar, cocoa, baking soda, and salt in a sifter and sift into a large bowl.
Using a spatula or spoon stir in oil, sour cream and water then stir to combine.
In a small bowl combine egg and vanilla then add it to the batter.
Finally add in the vinegar and whisk to combine. (there will be a slight reaction here and your batter may get lighter in color but don't worry it is doing fine)
Scoop out the batter about 3/4 full into the prepared tins. ( I use a disher and it makes quick work of it.)

Place them in the oven and bake for 15 minutes depending on your oven. I would start checking them at 13 and see where they are. These cupcakes have a slight rise but they shouldn't get overly puffy. They are finished when you can insert a toothpick and it comes out clean.

Let rest until cool before icing.

Salted Caramel Icing
1 stick butter at room temp (hopefully your kitchen is warmer than mine)
2 cups of powder sugar sifted
3 TBS heavy cream
1 tsp salt
2 TBS store bought caramel sauce

Cream the butter in a mixer for at least a minute until it lightens in color.
Add the sifted sugar a half cup at a time and beat it well in between.
Add the heavy cream and salt  and beat on high for at least 3 minutes.
Finally add in the caramel sauce and beat it to combine.

Serving Suggestions:
Frost then top with toasted pecans or turtle candies that have been cut or drizzle with a little more caramel sauce.

Enjoy!
Krystle