Another one of Rachel Ray's... really good! This is the original recipe... I included my modifications to it at the bottom. :)
Ingredients:
1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
Directions:
Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler.
While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.
*I used boneless skinless chicken breats instead... so just cook those in a pan with olive oil and forget about doing the steps for the chicken sausage (water and all). Add dried Oregano to the sauce for better flavor… also use more Ricotta Cheese than it calls for. Also cut the pasta down by 25%.... so about ¾ of a lb. Or you can amp up the sauce by 50%.
I have also baked mine longer before... about 30 minutes at 350* to have it set a little better. But her quick 2 min. under the broiler is fine too.
Monday, November 12, 2007
Everything Lo Mein
I got this from a Rachel Ray 30 minute meal show... I made it a while ago and just made it again the other night. I need to make it more often!
Ingredients
Sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it
Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions:
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
*I modified the recipe because we don't like mushrooms all that much and I only had chicken when I made it... so I added a green bell pepper in place of the mushrooms and did 6 chicken cutlets in place of the 3 chicken/3 pork combo. I do the bean sprouts in mine too. It's really good and even Kanyon really enjoyed it!
Ingredients
Sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it
Everything Lo Mein:
1 pound spaghetti
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inches fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions:
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
*I modified the recipe because we don't like mushrooms all that much and I only had chicken when I made it... so I added a green bell pepper in place of the mushrooms and did 6 chicken cutlets in place of the 3 chicken/3 pork combo. I do the bean sprouts in mine too. It's really good and even Kanyon really enjoyed it!
Potato Soup
I got this recipe from another friend of mine... I made it on Halloween night and it was so good! :)
Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp suger
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk
Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar, pepper, and garlic into bacon drippings. Cook covered until veggies are tender (20-25 min). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over med. heat stirring occasionally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.
Makes about 10 cups.
*I added some velveeta cheese to this because I like a cheesier potato soup... but it would have be great without it too. I added it just before I crumbled in the bacon. This recipe is not as quick to make as the other "Baked Potato Soup" that I posted a while ago, but it's definitely homemade!
Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp suger
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk
Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar, pepper, and garlic into bacon drippings. Cook covered until veggies are tender (20-25 min). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over med. heat stirring occasionally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.
Makes about 10 cups.
*I added some velveeta cheese to this because I like a cheesier potato soup... but it would have be great without it too. I added it just before I crumbled in the bacon. This recipe is not as quick to make as the other "Baked Potato Soup" that I posted a while ago, but it's definitely homemade!
Beef and Cheese Manicotti
I saw this on an episode of Everyday Italian and tried it out a while ago... I ran onto it again and really want to make it! It really wasn't hard considering all the instructions I have to post on here. ;) Don't be intimidated. It was really good too!
Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions:
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
SO good, promise. :)
Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions:
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
SO good, promise. :)
Hawaiian Pork
I got this recipe from my friend, Jill. It is SO easy and SO good.
Ingredients:
2-3 lb boneless pork butt
3 tbsp. liquid smoke (this can be found at wal-mart near the bbq sauce in a bottle)
1-2 tbsp of hawaiian salt (I use sea salt, I'm sure whatever is fine)
Directions:
Put pork butt into crockpot. Fill crockpot to halfway up the pork
Add liquid smoke and salt
Cook 4-6 hours on high or 8-10 on low
Remove pork and shred with a fork.
I serve this with rice, grilled pineapple, rolls, whatever. It's really yummy!
Ingredients:
2-3 lb boneless pork butt
3 tbsp. liquid smoke (this can be found at wal-mart near the bbq sauce in a bottle)
1-2 tbsp of hawaiian salt (I use sea salt, I'm sure whatever is fine)
Directions:
Put pork butt into crockpot. Fill crockpot to halfway up the pork
Add liquid smoke and salt
Cook 4-6 hours on high or 8-10 on low
Remove pork and shred with a fork.
I serve this with rice, grilled pineapple, rolls, whatever. It's really yummy!
Friday, November 9, 2007
Homemade Granola
Ingredients:
1/2 c. butter
2 c. oats
1 c. sliced almonds
1/2 c. brown sugar
1/4 c. honey
Melt butter and add to dry ingredients, then add honey and stir until combined. Put on a cookie sheet and broil. Stir occasionally until browned. So Yummy!! I put it on yogurt, or you could just eat it like cereal with milk. Or if you are like me, eating it by the handfull is good too! :) Enjoy!
1/2 c. butter
2 c. oats
1 c. sliced almonds
1/2 c. brown sugar
1/4 c. honey
Melt butter and add to dry ingredients, then add honey and stir until combined. Put on a cookie sheet and broil. Stir occasionally until browned. So Yummy!! I put it on yogurt, or you could just eat it like cereal with milk. Or if you are like me, eating it by the handfull is good too! :) Enjoy!
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