Last recipe for this week! Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta

This will be the last recipe I post this week but I'll be back online Sunday.  I hope you enjoy.

Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta

Yields: 4 Servings
Ingredients
1 pound whole-wheat or whole-grain rigatoni or other shor
1 loaf crusty bread bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic peeled
1/4 pound pancetta a couple thick slices, finely diced
1 1/2 pound chicken thighs chopped into small bite-sized pieces
1 medium to large onion chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves



Instructions
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.

Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.


Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped


While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.


Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.

When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.

Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.


Rachael Ray, 2008

Tuesday's Dinner - Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard (or sub Wilted Spinach)

The weather has turned cool here, so I thought something warm and comforting would hit the spot for dinner tonight.  I'm not a big fan of Swiss Chard, so I'm replacing this with Wilted Spinach.  I am serving Mashed Potatoes.  See yesterday's post on how to "dress up" premade Mashed Potatoes.  Homemade mashed potatoes are really easy and very, very good when they are standing alone but with this recipe, you are serving the ribs on top of the mashed potatoes, go for the premade.  Oh - you could stick these in a crock pot as well if you don't have the time to fix these ribs after work.

Braised Beef Short ribs with Red Wine Gravy and Swiss Chard

These ribs would be delicious served with mash potatoes.
Yields: 6 Servings




Ingredients
short ribs
6 pounds 3-inch-long meaty beef short ribs
Coarse kosher salt
1/4 cup all purpose flour
1/2 cup olive oil divided
3 cups chopped onions
3 cups 3/4-inch cubes peeled turnips (about 1 pound)
2 cups chopped peeled carrots (about 8 ounces)
2 cups chopped celery
8 garlic cloves peeled
1/4 pound sun-dried tomatoes (not packed in oil)
1/4 cup (lightly packed) fresh thyme sprigs
5 large fresh sage sprigs
5 bay leaves
2 cups dry red wine
4 cups low-salt chicken broth
Balsamic vinegar
swiss chard
1/4 cup olive oil
4 garlic cloves thinly sliced
2 pounds Swiss chard center ribs removed, leaves cut crosswise into 1-inch-thick rib


Instructions
short ribs
Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.


Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes.


swiss chard


Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute. Add remaining chard. Toss until wilted but bright green, about 3 minutes. Season to taste with salt and pepper.


Divide ribs among plates. Divide chard among plates. Spoon gravy over ribs and serve, passing remaining gravy alongside.

Monday's Daily Recipe

Monday, Monday..... Tonight's recipe is a GREAT one and needs about at least an hour to marinate:  Thick Cut Pork Mustard Pok Chops with Caramelized Red Onions, Mashed Potatoes and Roasted Squash and Asparagus

Oh mercy!  This is good.  Add some rolls to this and your week will start on the right foot!  I recommend putting your chops in the fridge this morning or as soon as you get home from work.  The longer the pork chops sit in the marinade, the more intense the flavor. 

Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions s

Yields: 4 Servings


For the chops:
Ingredients
4 (10 to 12-ounce) bone-in pork chops cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt
Freshly ground black pepper
Leaves from a few sprigs fresh thyme


For the onions:
3 tablespoons vegetable oil
2 medium red onions thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Instructions
Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.

Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.

Serve chops with little heap of onions.

Mashed Potatoes (add Gouda cheese and chives)
OK - the easiest way out of making homemade mashed potatoes is buying the Country Crock potatoes in the over in the meat section of your grocery store and add a few things to make these yours...
Like a little milk, chicken broth or cream (they are thick), CHEESE - your favorite and something green (GREEN ONIONS, CHIVES, etc) and a pat of BUTTER

Roasted Squash and Asparagus
Serves:4
4 yellow squash
1 bunch of asparagus
1 small onion, sliced
2 Tbsp of Olive oil
salt and pepper
1 Tbsp of honey
Preheat oven to 400 degrees.  Slice the squash in about 1/4" slices.  Slice the onions, not too thin.  Break the woody ends off the asparagus.  Toss the veggies in a bowl in the olive oil, honey and Salt and Pepper.  You will need a bit of salt, be generous.  Throw the veggies in a 9x13 baking pan or even better a BIG cookie sheet.  The flatter the veggies are, they will roast better.  Roast in the oven for about 20-30mins.  Check at 15mins and give a stir.  Roast last 5-10 mins depending on how crunchy you would like the veggies.
You can add goat cheese at the end, sun-dried tomatoes, etc.

Enjoy!

Leftover Night! TGIF! and a suggestion for tommorow night - super easy!

Happy Friday to all of you!  I hope you have a wonderful weekend.  Friday is the evening where I clean the fridge out.  We eat leftovers. 

Sometimes, I reinvent the wheel, like taking the Parmesan Chicken and making a sandwich out of it with cheese.  I reheat it in a skillet, so it stays crispy, add our favorite cheese, toast bread and mix up mayo and caesar or ranch dressing for a spread.  Add some lettuce and tomato and you have a very nice sandwich.  I would slice the chicken up, it's easier.

I also had stuffed shells left, so I can add a can of tomato sauce and grated cheese to those or a can of diced tomatoes to make them appear different - a new meal right before your eyes.  Don't forget any fresh herbs you have leftover from the week!  Cut them up for the top of any of your leftovers.

Pesto Shrimp can be eaten cold or hot.  We had company for dinner so there was NO leftovers.  We were licking the bowl!  That is some tasty stuff!

The grill is always my favorite on the weekends in the summer, early spring and fall, well really all year.  So, don't forget your favorite grill recipes for the weekend.  It will be nice this weekend, grab your favorite adult beverage and grill your favorites.

Now - for an easy idea for tomorrow night-
Easy Chicken Pot Pie
One pie can feed 2-3 people
- One package of deep dish pie shells (there are 2 in a package)
- A can of good quality chicken breast (it's over by the tuna and spam)
- A 15 oz can of mixed veggies (like Veg-All)
- A can of cream of chicken and mushroom soup with garlic (or any cream of anything soup)
- salt and pepper

Preheat oven to 400. 
Take the pie shells apart and sit them on the counter to soften just a bit.  Mix the chicken, soup and veggies together in a bowl.  Season to taste with salt and pepper.  Dump the mixture into one of the pie shells and take the second pie shell out of the tin and place it on top of the mixture as the top crust.  Don't worry if it isn't perfect, it eats well!  I normally take the crust off the top in some places.  If you don't have a couple of slits in the top, cut you some to vent the pie.  Cook on a cookie sheet for about 40 mins or until the top is brown. 

Have a wonderful weekend!

Today's Recipe! Happy Thursday!

One more day and this week is over and we get to enjoy the weekend!  I serve this dish with a our favorite salad and garlic bread.  Enjoy!

Pesto Shrimp with Orzo

Yields: 4 Servings


Ingredients
3/4 cup Olive oil
1/3 cup Lemon juice
1/3 cup White wine dry
4 teaspoons Pesto paste buy a good jar of pesto in the fridge section
3 cloves Garlic minced
1 tablespoon Worcestershire sauce
1/4 cup Green onion chopped
1 1/2 pound Shrimp peeled and deviened
3/4 pound Feta cheese
1 1/2 cups Orzo
1/4 cup Parsley chopped
1 Lemon cut into wedges

Instructions
In a nonreactive bowl, combine the olive oil, lemon juice, wine, pesto, garlic, worcestershire sauce, green onions, and pepper. Add the shrimp, turning to coat them with the marinade. Cover bowl and set in refrigerator to marinate at least 2 hours.




Bring 3 qts of water to boil, lightly salt the water. Sprinkle in the orzo, stir and cook until al dente, about 10-12 mins.



While pasta cooks, preheat broiler, spread teh marinated shrimp in a single layer in a broiling pan along with the marinade. Broil the shrimp 4 inches from the heat for about 3 mins. Turn shrimp over and continue broiling for another 3 mins. They should be firm and lightly colored.


Drain the orzo and transfer to a warmed platter. Arrange the shrimp on top of the orzo and pour pan juices over them. Scatter crumbled feta over the shrimp and sprinkle them with chopped parsley. Garnish with lemon wedges.

Today's Recipe!

Happy Hump Day to ya!  Today's recipe requires more time than my usual recipes.  I don't do veal, so I substitute lean ground beef for the veal.  It will be worth the extra work!  YUMMMYYY!  I serve with Caesar salad and garlic bread.  Buy the Caesar.  I like the "ultimate caesar".  I add some bacon bits to it and a little extra cheese. 

Veal Stuffed Jumbo Shells with Mushroom Bechamel s

Yields: 6 Servings

Ingredients


Stuffed Shells:
24 jumbo shells about 1/2 pound
1 tablespoons olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
1 1/2 pounds ground veal
1/2 pound ground pork
2 teaspoons finely chopped marjoram leaves
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/4 cup heavy cream
1 large egg
Mushroom Bechamel:
4 tablespoons unsalted butter
1 pound button mushrooms cleaned and thinly sliced
1 teaspoon fresh thyme leaves
1/2 cup small diced onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1/8 teaspoon fresh grated nutmeg
Freshly grated Parmesan




Instructions
Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil. Season with salt and add the dried shells to the pot. Cook the pasta until pliable but not al dente, about 8 minutes. Remove the shells from the water and lay out on a sheet pan to cool. Be sure to lay each shell directly on the sheet pan without touching any of the other shells so that they will not stick.

While the shells cool, make the shell stuffing. Set an 8-inch saute pan over medium heat and add the olive oil to the pan. Once the oil is hot, add the onions and garlic to the pan. Cook until the onions until softened, about 3 minutes. Remove from the heat and set aside to cool. In a medium bowl, combine the ground veal, pork, marjoram, kosher salt, black pepper and the cooled onions. In a separate, smaller bowl, combine the cream and egg and whisk to combine. Add the cream and egg mixture to the veal mixture and mix until thoroughly blended without over-mixing.



When the shells have completely cooled, place 2 tablespoons of the stuffing into each of the 24 shells, and place the open-end down in a 9 by 13 by 2-inch casserole dish. When completed, wrap the casserole with plastic wrap and set aside in the refrigerator as you prepare the bechamel.

Preheat the oven to 350 degrees F.

Set a 1-quart saucepan over medium-high heat and add the butter. Once melted, add the mushrooms and thyme leaves to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes. Add the onions and garlic to the pan and cook for 3 to 4 minutes, stirring occasionally. Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes. Whisk the milk into the saucepan. Season the bechamel with the salt, pepper and nutmeg and stir to combine. Bring the bechamel to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.


Remove the shells from the refrigerator, discard the plastic wrap, and pour the bechamel over top the shells. Sprinkle the parmesan cheese over all and place the casserole in the oven. Bake the shells until the bechamel is bubbling and the top is golden brown, about 30 minutes. Be sure to rotate the casserole after 15 minutes to ensure even browning. Remove from the oven and allow to rest of 5 to 10 minutes before serving.


Source:  Emeril Lagasse, 2006

Recipe of the Day

It's raining here, so I thought "comfort food"....  The chicken recipe takes a little more work, not much but a little so to make up I included Easy Mashed Potatoes.  Really, you are heating them in the microwave.  It is like you have a personal chef!  LOL :-)  Enjoy!

Tonight's Dinner:
Parmesan Crusted Chicken, Roasted Asparagus with Parmesan and Garlic and Easy Mashed Potatoes

Parmesan Crusted Chicken
An excellent recipe for crusted chicken. A flavorful crust and a juicy interor....you can cut it with a fork. Try serving it with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary.

Yields: 4 Servings
Ingredients
4 chicken breasts, boneless & skinless
2 Egg whites
2 tbl. Cornstarch
Juice of 1/2 lemon or to your taste
1 cup Dry, course bread crumbs or panko
1 Tbl Fresh parsley chopped
1 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
Zest of 1 lemon minced
1/2 cup Parmesan cheese grated
3 tbl. Olive oil
Sage-Butter Sauce
3 tbl Shallots minced or substitute sweet onions with a little garlic
1/2 cup Dry white wine or sub chicken broth
1/2 cup Heavy cream
1/2 cup Chicken broth
1 teaspoon Fresh lemon juice
4 Tbl Unsalted butter cold, cubed
1 teaspoon salt,white pepper,cayenne to taste
1 teaspoon Fresh sage minced
Instructions
Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.
Source:  All Recipes with my comments

Roasted Asparagus
2 pounds thick asparagus
1 tablespoon olive oil
1 tsp. minced garlic or 2 tsp. if you like garlic
Coarse salt to taste
Lemon wedges for garnish
Instructions
Preheat the oven to 450 degrees. Snap or cut off the fibrous ends of the asparagus and discard.

Place the asparagus in a bowl and toss with the olive oil and garlic. Spread it out in a single layer onto a thick, rimmed baking sheet. Roast the asparagus, shaking the pan occasionally, until tender and browned, about 10 to 15 minutes. Sprinkle with the salt.

Transfer to a heated platter and garnish with the lemon wedges.
This recipe yields 4 to 6 servings.

Easy Mashed Potatoes
Buy Crocked Crock mashed potatoes or Bob Evans and follow the package directions!  Very good and easy.  You can add a little milk and butter to thin them slightly.

Bonus Recipe!! Shrimp Salad Sandwich

I had some boiled shrimp leftover from this weekend, so I made some shrimp salad for lunch.  It was really good and a great way to use up leftover shrimp.  You can adjust the amounts on how much shrimp you have leftover. But, here is the basic recipe. Rememeber, you can add more ingredients, delete or replace ingredients you don't like....
oh - I would use this as a dip too!



Shrimp Salad Sandwich
1 pound cooked shrimp, peeled and de-veined , chopped into bite size pieces
3 hard-boiled eggs, finely chopped  (I left the eggs off because I don't like them in my salads)
1 half of a red bell pepper, chopped fine
1 half of a red onion or any sweet onion, chopped fine
3 celery stalks, minced
1/2 cup mayonnaise
2 Tbsp of fresh lemon juice, throw the zest of the lemon in there for extra flavor
Salt and pepper
Seasoning salt or seafood seasoning mixture (mine is a lemon pepper, garlic, etc) - optional seasoning
3 tsp of minced garlic
8 slices your choice bread, toasted ( a hot dog bun or a roll will work)
Lettuce and tomato slices, optional


Directions
Cut shrimp in bite size pieces for sandwiches and if you are using as a dip place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add all other ingredients; mix well.  Spread additional mayonnaise on both sides of bread, none is needed but if you have it, use it. Layer lettuce, tomato slices and shrimp salad on toasted bread. 
Note:  if you have leftover hot dog buns, use them.  Rolls would be great too.  It's easier to load and eat since the buns are not cut all the way open.
Store in fridge for a couple of hours to let the flavors come together.


Hope you enjoy!

Monday's Daily Recipe

Time to start our busy week... here is an idea for supper tonight. DO NOT be scared of the long list of ingredients.. it's mostly spices. This is a easy and delicious recipe. It is a way to combine two of my favorite comfort foods, chili and spagetti.

On the Menu Tonight : Cincinnati Turkey Chili and Jack Corn Muffins


Cincinnati Turkey Chili

Yields: 4 Servings


Ingredients
4 ounces uncooked spaghetti
Cooking spray
8 ounces lean ground turkey
1 1/2 cups prechopped onion divided
1 cup chopped green bell pepper
1 tablespoon bottled minced garlic
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup fat-free less-sodium chicken broth
1 (15-ounce) can kidney beans rinsed and drained
1 (14.5-ounce) can diced tomatoes undrained
2 1/2 tablespoons chopped semisweet chocolate
1/4 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese

Instructions
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.



2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.


Recipe Source for both recipes: Cooking Light (one of my favorites!)



Jack Corn Muffins
Yields: 4 Servings




Ingredients
1 carton Jiffy corn muffin mix 8.5 ounce package
1/2 cup Monterey jack cheese with jalapeno shredded
1/2 cup Corn
1/2 cup 2% milk
1 ea Egg



Instructions
Mix ingredients and divide into 8 muffin cups. Bake at 400 degrees for 16 minutes or until browned.


I actually change this recipe to fit my needs and you can too. Sometimes I add 8oz of sour cream and use cream corn. Any type of cheese like smoked gouda... you get the idea, green onions, etc


Have a great day. and enjoy the recipes!

What's for dinner tonight? Well, it is Simple Sunday

I like to keep it simple on Sundays.
How about chicken with peas and sun-dried tomatoes in a sun-dried tomato alfredo sauce served over rice or pasta?? caesar salad and garlic bread wait, wait... don't worry this is super easy!

All you need is:
Chicken breasts
Salt and Pepper
a jar of your favorite sun-dried alfredo sauce or your favorite alfredo sauce
frozen peas sun-dried tomatoes or regular diced tomatoes and the juice from the can

Instructions: Just salt and pepper your chicken u can add some italian herbs to your breasts, yes the chicken, not yours Try dried basil, etc Brown in skillet. Add tomatoes and peas. Pour sauce over chicken and let it simmer until done. That's it!

oh, buy bag caesar salad. I like the "Utlimate Ceasar Salad" I add a few bacon bits. And the bread buy it frozen and heat up

YUMMY! Can't wait for dinner! Enjoy!