Black Pasta in a Pink Gorgonzola Sauce

After hearing about the health benefits (cancer prevention) of Black Squid Ink pasta on Dr. Oz, I set out to find a recipe to try.  We tried this tonight and it was excellent!  Black Squid Ink pasta can be purchased at Amazon.com or at a local health food store.

Ingredients

• 1 (16 ounce) package black squid ink pasta
• 1/4 cup extra virgin olive oil
• 3 shallots, minced
• 5 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken stock
• 8 ounces Gorgonzola cheese, crumbled
• 1 (6 ounce) can tomato paste
• 5 (1/2 ounce) slices prosciutto, diced
• 1/4 cup half-and-half cream
• salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 6 leaves fresh basil, cut into thin strips

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil. 

Penne alla Vodka with Sausage

Ingredients

• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 1 50ml mini bottle Absolute vodka
• 1 cup heavy whipping cream
• 1/4 c. Kraft Parmesan cheese
• 1 T Badia Gourmet Blend Italian Seasoning (or any Italian Seasoning)
• 5 links sweet (or hot) Italian sausage

Directions

1. Bring a skillet with approx. 1" of water to a boil and add sausage.  Cook for approx 20 minutes total, turning sausage at the 10 min. point.  Remove sausage and let cool.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Slice sausage into oblong slices and set aside.
4. Add tomatoes and salt; bring to boil. Add garlic, Kraft parmesan cheese, Italaian seasoning and red pepper.  Reduce heat and simmer 15 minutes.
5. Add vodka and cream and bring to boil. Add sausage and cook for 2-3 minutes.  Reduce heat to low and add pasta, toss for 1 minute. Top with fresh grated parmesan and serve!

 

Grilled Moroccan Chicken

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 large chicken breast halves
or
4 chicken legs
or
4 chicken thighs


Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.

Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

Chinese Spaghetti and Meat Sauce

Prep time: 5 minutes
Cooking Time: 20 minutes


Serves 3-4.


8 oz fresh noodles or dry spaghetti
1 Tbsp peanut or canola oil
1/2 lb ground beef
2 scallions, sliced
1/2 lb cremini mushrooms, sliced
1 tsp chili paste with garlic
1 tsp chopped garlic or garlic paste
2 tsp oyster-flavored sauce
3 tsp reduced-sodium soy sauce
1/4 cup mung bean sprouts (optional)

Cook fresh noodles or dry spaghetti in a large pot of boiling water, until they are just underdone. Drain and set aside.

Heat a wok or large frying pan over high heat. Add the oil, then the beef, and cook, stirring and breaking up the beef as you go, until the beef is lightly browned. Add scallions and mushrooms, and continue stir-frying until the mushrooms are starting to brown. Stir in the chili paste, oyster sauce and soy sauce, then add the noodles and stir to combine everything. Top with bean sprouts, and serve hot.

Chicken Lazone

This recipe comes from the restaurant "Brennan's" located in New Orleans but was "doctored" by us. No one has to know how simple and quick it is. 


Prep Time: 5 mins

Total Time: 25 mins

Servings: 2

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon McCormick Cajun spice
• 2 boneless skinless chicken breasts
• 1/4 cup butter, divided
• 1/2 cup heavy cream

Directions:
Note: We cut the chicken into strips (or tenders) and served it over  rice.  It would be excellent over pasta.
1.Combine the seasonings and coat chicken breasts
2.In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
3.Pour the cream into the skillet and lower the heat.
4.Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.


For perfect rice every time Nancy and I use the Cuisinart Rice Cooker Nancy has said previously that if she could have only one "kitchen gadget" it would be this rice cooker. I guess she was telling the truth because now that we full-time in the RV she has cut down to the bare essentials and the rice cooker remains!

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

2 large chicken breasts (approx 1 lb) cut into small pieces 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) 1 package (10 oz) Philadelphia Cooking Creme - Santa Fe Blend 1 can (19 oz) Old El Paso® Green Chile enchilada sauce 1 can (4.5 oz) Old El Paso® chopped green chiles 1 1/2 cups shredded Mexican Blend cheese (6 oz) Nancy's Note: There is a $1.50 coupon you can print right now!  Limit 2 prints per household.  I think Wal-Mart's price is about $2.50 or so before coupon.  (Just click this image to get the coupon)

Directions:

1.  Heat oven to 400 degrees.  Spray 13x9 inch glass baking dish with cooking spray

2.  In a nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center.  Stir in Philadelphia Cooking Creme and Chiles and cook until blended.

3.  Spoon chicken filling onto tortillas, roll up and place seam sides down in baking dish.  Pour enchilada sauce over the top and cover with shredded cheese.  Bake 15-20 minutes or until cheese is melted.

Garnish with green onions, guacamole and/or Sour Cream.  Makes 8 enchiladas.

Decadent Red Velvet Brownies

Just in time for Valentines day.... Nancy found this recipe in Southern Living and wanted to try it.  They were excellent - a very refreshing change from a normal brownie.

Ingredients

• 1  (4-oz.) 60% Ghiradelli Cacao chocolate baking bar, chopped
• 3/4 c. butter
• 2  c. sugar
• 4  large eggs
• 1 1/2  c. all-purpose flour
• 1  (1-oz.) bottle red liquid food coloring
• 1 1/2  t. baking powder
• 1  t. vanilla extract
• pinch of salt

Preparation

1. Preheat oven to 350°. Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan, lightly grease foil (or use Reynolds non-stick foil).
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting (below) on top of brownies.  Garnish with curled white chocolate, if desired

Cream Cheese Frosting

Ingredients

• 1  (8-oz.) package cream cheese, softened
• 3  T.  butter, softened
• 1 1/2  c.  powdered sugar
• pinch of  salt
• 1/2  t. vanilla extract

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, salt and vanilla, beating until blended. 

Creamy Chicken and Wild Rice Soup

Ingredients

• 6 cups chicken broth
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream
• 1 small onion, diced
• 1 c. carrots (chopped or sliced)
• 1/2 cup white wine

Directions

1. In a large pot over medium heat, combine broth, onion, carrots and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth.  Add wine.  Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.  

Chicken Soup

Chicken Primavera with Pasta

Ingredients:

• 2 boneless skinless chicken breasts, cut into bite size pieces
• 2 cups frozen vegetables (broccoli, carrots, red peppers, snow peas, etc)
• 1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
• 3 cups hot cooked pasta
• 1 T. minced garlic.
• 1/4 t. crushed red pepper (optional)  

Nancy's Note: There is a $1.50 coupon you can print right now!  Limit 2 prints per household.  I think Wal-Mart's price is about $2.50 or so before coupon.  (Just click above or this image)

Directions:

• Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook 2 to 3 min. or until heated through, stirring occasionally.
• Add cooking creme, garlic and red pepper; cook and stir 3 min.
• Stir in pasta. 

Shredded Barbeque Beef for Sandwiches (Crockpot recipe)

Ingredients:

• 2 1/2 to 3 lbs lean chuck roast or bottom round
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup wine vinegar
• 2 tablespoons spicy mustard or Dijon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Preparation:

Place beef roast in crockpot. (We use and highly recommend the Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker) Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

Note: We served ours on Kings Hawaiian Sweet Sub Snacker Rolls topped with Kraft "Touch of Philly" Shredded Mexican Four Cheese.  We highly recommend that combination!

Sweet, Sticky and Spicy Chicken

Serving Suggestion: serve with rice

Ingredients

• 2 T. brown sugar
• 4 T. honey
• 1/2 cup soy sauce
• 4 teaspoons chopped fresh ginger root
• 5 teaspoons chopped garlic
• 2 tablespoons Sriracha hot sauce (available at most Wal-Mart Supercenters)
• salt and pepper to taste
• 4 T. flour
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 green pepper, cut into strips
• 1 medium onion, cut into strips
• 1 tablespoon vegetable oil

 Directions

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Mix the flour, salt and pepper.  Dredge the chicken strips in the flour mixture.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Add the peppers and onions and cook another 2-3 minutes.
4. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.  

Greek Gyro Recipe

Ingredients:

• 1 (8 ounce) container plain yogurt 
• 1/3 cup chopped seeded cucumber 
• 2 tablespoons finely chopped onions
• 1 garlic clove, minced
• 1 teaspoon sugar

Filling

• 1 lb lean ground beef or ground turkey (you can also try adding some ground lamb)
• 3 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon salt (optional - but recommended)
• 1 teaspoon pepper
• 4 pita breads
• 3 cups shredded lettuce
• 1 large tomato, chopped
• 1 small onion, chopped

Directions:

Prep Time: 10 mins

Total Time: 22 mins

1. In a bowl, combine first 5 ingredients to make the sauce.
2. Cover and refrigerate.
3. In separate bowl, combine meat and seasonings.
4. Mix well.
5. Shape into 4 patties.
6. Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
7. Cut patties into thin slices.
8. Stuff into pitas.
9. Add lettuce, tomato, and onion.
10. Serve with yogurt sauce.

Peruvian Roast Chicken

Source: A Bird in the Oven and Then Some

Ingredients

• 5 garlic cloves, peeled
• Fine sea salt
• One 4-pound whole chicken
• 1 lemon, cut into quarters
• 3 tablespoons white wine vinegar
• 1/4 cup plus 2 tablespoons white wine
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons paprika
• 1 1/2 tablespoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon dried oregano

Directions

1. Finely chop the garlic cloves. Using the side of the knife’s blade, scrape and chop the garlic and 1/2 teaspoon of salt into a paste.

2. Pull off the excess fat around the cavity of the chicken and discard. Rinse and pat the chicken dry inside and out. Place the chicken over the sink or on a plate, rub the chicken all over with 2 of the lemon quarters, and discard the used lemon. Slip a finger under the skin at the edge of the cavity and run it along each breast to gently loosen the skin from the meat of the breasts and thighs.

3. Gently work a little of the garlic paste between the skin and meat, being careful not to tear the skin, rubbing your hand over the outside of the skin to smooth the paste and push it past where you can reach with your hand.

4. In a small bowl, whisk together the vinegar, 2 tablespoons of the wine, the oil, paprika, cumin, black pepper, and oregano. Place the chicken in a 2-gallon resealable bag or a baking dish and pour the marinade on top. Turn the bird several times to coat. Refrigerate for 5 to 8 hours, turning the chicken once or twice if you’re home.

5. Preheat the oven to 425ºF (220°C). Adjust the oven rack to the middle position.

6. Transfer the chicken to a baking dish or heavy frying pan (see headnote above) and pour the marinade into a small bowl, scraping any thick bits of spices into the bowl with the marinade. Squeeze the 2 remaining lemon pieces into the cavity of the bird, place the pieces into the cavity and tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt.

7. Roast the bird in the oven for 15 minutes, then baste with some of the marinade. Reduce the heat to 375ºF (190°C) and continue to roast, basting every 20 minutes with the marinade and the pan juices, for an hour. Roast for 15 minutes more, for a total of 1 1/4 hours, or until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.

For more recipes like this one, click the link below:

Drunken Noodle (Pad Kee Mao) Recipe

Drunken Noodle (Pad Kee Mao)

Note: we purchased our ingredients at GroceryThai.com and were very happy with the products.  We have included links below to products on Amazon.com so that you can see what the products look like.

Ingredients:

• 1 14-16 ounce packages 1/4-inch-wide flat rice noodles
• 2 T. vegetable oil

• 6 garlic cloves, chopped
• 2-3 chopped fresh Thai chiles (or substitute 1 teaspoon Sambal Oelek)
• 2-3 boneless chicken breasts
• 1 cup fresh bean sprouts (or 1 can of bean sprouts)
• 1 T. fish sauce 
• 4 T. black soy sauce (not ordinary soy sauce!)
• 4 T. Golden Mountain sauce (or Maggi sauce if you can't find Golden Mountain)
• 1 tablespoon sugar
• 4 large plum tomatoes, each cut into 6 wedges
• 4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
• 1/2 cup fresh Thai basil leaves (or regular basil leaves)

Preparation:

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Add garlic and Thai chiles; sauté 30 seconds. Add chicken and next 5 ingredients and sauté until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and Anaheim chiles; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.