Chicken and Mushroom Pasta

Chicken and Mushroom Pasta

Ingredients

  • 6 Chicken Breast Halves, skinned & boned
  • 2 tablespoons Flour
  • Salt
  • Pepper
  • 1 tablespoon Olive Oil
  • 1 pound Mushrooms, cut large ones in half
  • 1/4 cup Balsamic Vinegar
  • 1 cup Chicken Broth
  • 1 Bay Leaf
  • 1/4 teaspoon Thyme
  • 1 pound Linguini, uncooked

Chicken and mushroom pasta from Kitchn Chik celebrates fall. Mushroom season is upon us and this pasta dish is a delicious way to highlight their flavor. You can use any mushroom varietal for this dish. My advice is to cook with a blend of mushrooms that are available at the farmer’s market. Serve your chicken and mushroom pasta with a light green salad and a bold red wine .

Directions:

  • Bring 6 quarts of salted water to a rolling boil in a large pot. Season the flour with salt and pepper. Dredge the chicken in the seasoned flour.
  • Shake off any excess. Heat the oil in a large, heavy non-stick skillet over high heat. Brown the chicken on one side (about 3 minutes). Add the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the skillet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning the chicken once. Uncover.
  • Transfer the chicken to a warm plate. Cover with foil. Continue cooking the mushrooms for another 7 minutes. Cook the pasta, stirring frequently, in the boiling salted water until al dente.Drain. Place on a warm serving plate. Arrange the chicken pieces over the pasta. Remove the bay leaf from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.

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Rigatoni Pasta Pie *A Fun Twist On Pasta*

Rigatoni Pasta Pie A Fun Twist On Pasta

Ingredients

  • 2 cups shredded mozzarella
  • 1 cup freshly grated parmesan cheese
  • 1 pound rigatoni pasta
  • 1 (28 ounce) can Muir Glen organic whole peeled tomatoes, crushed with your hands
  • 1 pinch coarse salt and freshly ground pepper
  • 1 pinch crushed red pepper flakes
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 tablespoon extra-virgin olive oil

Directions:

  • Preheat oven to 400F.
  • Heat the oil in a large pan. Add the turkey and cook for about 5 minutes. Add the crushed red pepper, garlic, salt and pepper. After a couple of minutes add the crushed tomatoes and simmer for 20 more minutes.
  • Cook the rigatoni. When ready, toss with Parmesan cheese.
  • Tightly pack the rigatoni in an oiled 9-inch spring form pan, standing on their ends. Gently pour the meat sauce over.
  • Cook in an oven for 15 minutes. Then top with mozzarella cheese, and bake another 15 minutes.
  • Top with fresh basil (optional.)
  • Enjoy!

Submitted By: Darcy Dugan

Pulled Pork Pizza

Pulled Pork Pizza

Ingredients

  • 2 pkg Pillsbury thin crust pizza dough
  • 4 bone in pork chops, about 1 1/2-2 lbs
  • 3/4 cup BBQ sauce (I used Sweet Baby Rays Original)
  • 1 lb sharp cheddar, grated
  • 1 bag of broccoli slaw
  • 1/2 -3/4 cup ranch dressing (just enough to coat)

Directions:

  • Slow cooker set to low, add in the pork chops and BBQ sauce. It may not look like enough sauce but they just need to be coated, you will end up with more liquid in the end. Cook for 5 – 5 1/2 hours. Using tongs, break up the pork into nice chunks and remove the bones.
  • Oven at 500 degrees. I have a pizza stone so used that here and built the pizza on a well floured pizza peel. If you don’t have one use a floured baking sheet.
  • Unroll the pizza dough and top with some of the pulled pork. Then top with the cheddar.
  • Bake for about 8 minutes or until the crust is golden and the cheese is bubbling hot. Remove from the oven and allow to sit for a minute, if you try cutting it right away the cheese will slide right off.
  • In a small bowl add about 3/4 of the bag of broccoli slaw and toss it with the ranch dressing.
  • Sprinkle the slaw over top the pizza. I served it with a simple arugula salad, prepared by my genius brother… hey it was his idea might as well put him to work!

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Baked Rigatoni With Sausage

Baked Rigatoni With Sausage

Ingredients

  • Kosher Salt
  • 2 tablespoons Extra-virgin olive oil, divided
  • 3/4 pound Italian sausage
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large can (28 ounces) peeled whole tomatoes
  • Leaves from 1 small bunch basil
  • 1 pound rigatoni
  • 1 pound fresh mozzarella
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano

Directions:

  • Bring a large pot of salted water to a boil over high heat for the pasta.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked. Drain sausage and place in a 9×13 baking dish.
  • Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes). Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
  • Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.
  • Preheat the oven to 450 degrees F. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Yield: 6-8
Recipe Source

Pasta, Broccoli & Minced Pork Stirfry

Pasta, Broccoli & Minced Pork Stirfry

Ingredients

  • 3 Cups Pasta Fusilli (although similar-sized pasta e.g. Farfelle or Gemelli is fine)
  • 1 Garlic, Crushed & Peeled
  • Half an Onion, Diced
  • 1 Large Broccoli, Chopped to Bite-sized chunks
  • 1 Cup Minced Pork
  • 1 Cup Chicken Stock
  • Good Quality Olive Oil
  • Salt & Pepper to taste

How to make Pasta, Broccoli & Minced Pork Stirfry

  • Prepping the Pasta:

Soften the Pasta in boiling water mixed with a splash of olive oil and some salt. When it’s almost done, drain it and fill the pot with the chicken stock and some salt. Bring to boil and dump the pasta back in until all the stock has been absorbed into the pasta. Set aside.

  • Directions:

Stirfry Minced Pork with Onions and splash of Olive Oil. Set Aside. On medium heat in a non-stick pan, toast the garlic cloves in some olive oil, then add the broccoli. Stirfry broccoli until almost cooked, then add the fried minced pork. When everything is nice and cooked, add pasta and toss till evenly mixed.

  • Serves 3 (or 2 really hungry people!)

This is a great dish to modify with whatever fresh ingredients you have left in the kitchen. Also, instead of making chicken stock from scratch, for a quick fix I sometimes use those awesome chicken stock cubes. 2/3 or 1 cube should do the trick.

Recipe source

‘Crocodile’ Meat Pie

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Ingredients

  • 1 Tbs of olive oil
  • 1 medium brown onion, finely chopped
  • 400 grams of ground, lean beef (beef mince)
  • 1 Tbsp of cornstarch
  • 3/4 cup of beef stock
  • 1/8 cup of tomato paste
  • 1 Tbsp of Wocestershire sauce
  • 1 tsp vegemite or substitute 1 vegetable stock cube
  • 4 sheets frozen, ready-rolled pie pastry, thawed
  • 1 egg, beaten
  • 4 small pie tins & baking tray
  • Tomato sauce (ketchup)

Directions:

  1. Heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3-4 minutes or until soft and translucent.
  2. Add ground beef and cook for 3-4 minutes, stirring and breaking up with a wooden spoon until browned.
  3. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
  4. Add remaining beef stock, Wocestershire sauce, tomato paste and Vegemite to beef. Stir well to combine. Add cornflour mixture and stir. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thick. Remove from heat and cool.
  5. Preheat oven to 220°C.
  6. Place a pie tin on pastry and cut a circle around it. Repeat process to make another 3 circles — these are the pie tops. Set aside.
  7. Place pie tin on pastry again and cut a circle that’s slightly larger than tin (about 1/2 inch bigger) — this is the pie base. Repeat process to make another 3 bases.
  8. Press base pastry into pie tins and press up the sides. Fill with meat mixture. Brush rims with water.
  9. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with egg.
  10. Place pies on to a baking tray and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).

Source: http://wherehomestarts.com/2012/11/19/meat-pie-crocodile/

Zucchini Pasta with SilverFish and Lemon Oil

Zucchini Pasta with SilverFish and Lemon Oil

Ingredients

  • 300g Spaghetti, cooked
  • 100g Silver Fish
  • Zest of 1 lemon
  • 1 tsp Crushed Pepper Flakes
  • 1 cup Flour
  • Handful of Freshly Chopped Parsley
  • 1 med Zucchini, julienned
  • 1 cup Dry Vermouth
  • 3 cloves of Garlic, minced
  • 2 small Shallots, minced
  • 1 large Red Chili, chopped
  • Lemon Infused Olive Oil
  • EVOO
  • Sea Salt
  • Black Pepper
  • Toss silver fish with salt, flour, half the zest, pepper and pepper flakes.
  • Fry silver fish in hot oil until crispy, set aside.
  • In a hot pan, saute garlic, shallots and chili in EVOO.
  • Add in zucchini and saute for further 5 mins. Season.
  • Add vermouth and let it reduce for 5 mins. Season.
  • Add in rest of the zest, pasta and parsley, toss. Adding additional EVOO if necessary.
  • Serve on plate with fried silverfish, drizzle lemon oil. Serve.
Recipe source

Hairy Hot Dogs

Hairy Hot Dogs

Ingredients

  • 1 package turkey hot dogs
  • Uncooked spaghetti

Directions:

  • Cut the rounded tip off the hot dogs, then cut into thirds.
  • Carefully slide uncooked spaghetti noodles through the ends of the hot dogs so that equal amounts of spaghetti remain on either side. Each hot dog piece should fit about 6-8 strands.
  • Place spaghetti dogs in a large pot of gently boiling water. Cook on a low simmer for 10-15 minutes.
  • Remove from water and slice each hot dog piece in half.
  • Check to make sure pasta within the hot dog is fully cooked. If necessary, place in pot for a few more minutes.

Chicken and Veggie Pasta with Spicy Cream Sauce

Chicken and Veggie Pasta with Spicy Cream Sauce

Ingredients

  • Pasta & Vegetables
  • 16 oz. of Whole Wheat Penne Pasta
  • 2 tbsp. olive oil, divided
  • 2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ c. diced Onion
  • two cloves Garlic, minced
  • 1 Yellow Bell Pepper, long thin slices
  • 1 c. Broccoli florets
  • 1 c. Grape tomatoes
  • The sauce
  • two tablespoons of flour (use whole wheat)
  • two c. half & half
  • one fourth tablespoon of red pepper flakes
  • 1 c. Parmesan

Pasta & Vegetables

1. Cook your pasta and then drain it. You can add a bit of olive oil to the pasta water during the cooking. It will prevent the noodles from sticking together.

2. Sprinkle the chicken meat with some salt and pepper. Heat one tablespoon of oil in a skillet (medium heat) and cook the chicken breasts until golden brown on all sides. Then put it to rest in a large bowl.

3. Saute the onions for two minutes (use the remaining olive oil). Then add in the garlic and bell pepper and saute two more minutes. After that, toss in any other woody veggies. Save the tomatoes until the very end.

Afer everything is cookes, mix the veggies with the chicken in the large bowl.

The sauce

1. Melt the butter over medium heat. You can use the same pan you cooked the mean and veggies in. Toss in the flour and stir, cooking 1-2 minutes.

2. Add in the hald & half while stirring in order to prevent any clumps from forming. Sprinkle in the red pepper flakes. Simmer until you see boiling action. Stir periodically.

3. Observe the saude. When it begins to bubble, turn off the heat and add in the Parmesan. Stir until it melty.

Serves: 4

Sent by: Jesie Adams

Savory White Beans and Spinach

Savory White Beans and Spinach

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, minced (about 1 cup)
  • 1/4 teaspoon crushed red pepper
  • 1 packet Swanson® Flavor Boost™ Concentrated Vegetable Broth
  • 1 package (about 6 ounces) fresh baby spinach (about 8 cups)
  • 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained
  • 1/4 cup grated Parmesan cheese
  • 1 cup ditalini pasta, cooked and drained (about 2 cups)

Directions:

  • Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir in the red pepper, concentrated broth and spinach. Cover and cook until the spinach is wilted.
  • Add the beans, cheese and pasta and toss to coat.

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