SPICY CHICKEN RIGATONI

This is a copycat recipe from the menu at Bucca Di Beppo.  It is delicious and spicy, but can easily be toned down by adjusting the red pepper flakes.

1/4 cup oil
1/2 T. crushed red pepper
1/8 tsp. ground black pepper
1 T. chopped garlic
6 ox. chicken, sliced
3/4 cup Marinara sauce
1/3 cup Alfredo sauce
2 tsp. butter
1/4 cup peas
1 lb. Rigatoni pasta, cooked according to package directions

1.  In saute pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for the garlic to caramelize and red pepper to release flavor into oil.  Add sliced chicken and sauté to coat in spices and garlic.

**I would decrease the amount of red pepper for the first time cooking this recipe, and then add more in the end if you want it spicier after tasting the sauce.  It's easier to add more later than have it too spicy to begin with.**

2.  Add Marinara sauce and then Alfredo sauce and bring to simmer.  Cook until sauce thickens and chicken is fully cooked.  Turn off flame and add butter and peas.

3.  Mix cooked pasta and sauce and serve.  I served it with fresh grated parmesan and more crushed pepper flakes.

Crispy Honey Chicken

This is a copycat recipe for PF Changs Crispy Honey Chicken.  My kids loved to eat this at the restaurant and they especially love the Honey Chicken so I went looking for the recipe.  This is a great recipe and very close to the original.

Ingredients:

Serves: 4

Yield:

  4   4.0

4

bowls

Units: US | Metric

• 1 lb chicken breast , boneless skinless cut into medium sized chunks
• 1 tablespoon minced garlic
• vegetable oil (for frying)
• 2 green onions , finely minced

Batter

• 4 ounces all-purpose flour
• 2 1/2 ounces cornstarch
• 1 egg
• 6 ounces water
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda

Chicken Seasoning

• 1 tablespoon light soy sauce
• 1/8 teaspoon white pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon cornstarch

Sauce

• 1/2 cup sake or 1/2 cup rice wine ( I substituted chicken broth)
• 1/2 cup honey
• 3 ounces rice vinegar
• 3 tablespoons light soy sauce
• 6 tablespoons sugar
• 1/4 cup cornstarch
• 1/4 cup water

Directions:

1. 1
   To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
2. 2
   Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
3. 3
   To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
4. 4
   Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Hawaiian Grilled Chicken

A great grilled chicken recipe

3 pounds of boneless skinless chicken thighs ( I used breasts, because that's what I had on hand)

2 cups soy sauce 

2 cups water

1 1/2 cups brown sugar

1 bunch of green onions, chopped

1/2 teaspoon minced garlic

1 teaspoon of sesame oil

1 (13.5 oz) can of coconut milk

Mix soy sauce, water, brown sugar, onions, garlic, sesame oil and coconut milk.  Marinade chicken for at least 4 hours or overnight to make sure flavor gets infused.

Grill chicken at low heat so marinade doesn't burn for 5-7 minutes per side or until done.

Serve with coconut rice and garnish with green onions.

Breadstick Topping

The other day I made a mock recipe of the Pizza Factory Twisted Breadsticks.  The kids loved them, but after making them I realize the real secret to making them taste good is the butter herb sauce that they use on the dough.  You could incorporate this sauce onto any bread/breadstick recipe and it would be wonderful.

1/2 cup melted butter
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. season all
1 T. parmesan cheese

Pork Tenderloin

I almost always have a pork Tenderloin on hand because my kids and hubby both love it.  I found this quick recipe the other day and it was an instant hit.  The pork turned out really tender and juice with great flavor.

1.  Rub tenderloin with olive oil, dijon mustard and sprinkle with garlic powder, salt & pepper.
2.  Roll tenderloin in breadcrumbs.  I mixed some dried rosemary in with my breadcrumbs.
3.  Sear in frying pan with butter.
4.  Bake at 425 for 35 minutes and then let it rest of 10 minutes.

Fun Holiday Drinks

Here are two new recipes for fun Holiday "Mocktails".  I love any occasion to make fun, fancy drinks and Christmas is no exception.  Along with our tapas party on Christmas Eve we had these fun drinks called "Jack Frosts"


JACK FROSTS
1 bottle Pina Colada mix
1 quart softened vanilla ice cream
1 quart pineapple juice

Mix in blender and freeze.

To serve: Put two large scoops in tall glass and pour ginger ale over.  Garnish with pineapple or maraschino cherry.


The second drink we had for our Christmas Day dinner, but I think this drink would be fun for a new years eve celebration also.

MOCK PINK CHAMPAGNE
1/2 cup sugar
1 cup water
1 (6oz.) can frozen orange juice concentrate
1 (6oz.) can frozen grapefruit juice concentrate
1 bottle (28oz.) chilled ginger ale
1/3 cup grenadine syrup

Early in the day, mix sugar with water in saucepan and boil 5 minutes and then cool.  Add frozen concentrates and refrigerate.  At serving time add ginger ale and grenadine syrup.  Stir and serve.

Creamy Pesto Chicken Casserole

This is a quick weekday meal that I found at Tablespoon.com, but it is actually a Better Crocker Recipe.  I used a whole wheat veggie pasta that I got from Trader Joe's and I substitute roasted bell peppers with sun dried tomatoes because it is what I had on hand, and it was delicious.  Everyone ate it up and it took very minimal prep on my part.

2

cups uncooked radiatore (nugget) pasta (6 ounces)

1/2

cup chopped drained roasted red bell peppers (from 7-ounce jar)

1/3

cup basil pesto

1/4

cup fat-free (skim) milk

1

container (10 ounces) refrigerated reduced-fat Alfredo sauce

2

packages (6 ounces each) refrigerated grilled chicken breast strips, chopped

1/4

cup shredded Parmesan cheese (1 ounce)

1. Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
2. Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
3. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

Makes 4 servings (1 1/2 cups each)

Tangy Stuffed Peppers

I got this recipe from a co-worker and I have no idea where it is from, but it was delicious.  Four out of the five in my family asked for seconds.  It's simple and a perfect fall side dish.

4 large green peppers (or any color, I actually used red, orange, and yellow)
1 pound ground beef
1 small onion, chopped
1 1/2 cups cooked long grain rice
1/4 cup grated Parmesan Cheese
6 teaspoons Worcestershire sauce, divided
1/2 teaspoon salt
1 can (8oz) tomato sauce
2 Tablespoons water
additional Parmesan cheese

Cut tops off peppers and remove seeds.  Chop pepper tops and sauté in saucepan with ground beef and onion until meat is no longer pink.  Remove from heat and stir in rice, cheese, 4 tsp. Worcestershire sauce, and salt.

In a large saucepan, cook whole peppers in boiling water for 3-5 minutes.  Drain and rinse in cold water.  Spook rice and meat mixture into peppers.

Place in greased baking dish.  If needed slice a little off bottom of pepper so it will stand up straight.  Combine tomato sauce, water, and remaining Worcestershire sauce, drizzle generously over peppers and spindle with additional parmesan cheese, if desired.  Cover and cooke for 20 minutes and then uncover and cooke for 5 more minutes.

**I have been substituting ground turkey for ground beef in all recipes lately.  I just add a little extra seasoning to boost the flavor.  For this recipe I added 1/2 tsp. salt, 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/2 tsp. garlic powder.  It was perfect**

Best. Mexican. Rice. Ever. (Honey Chipotle Mexican Rice)

This rice has the perfect blend of smokey and spicy - not too acidic and not too sweet.  It's really good.  Sorry about the cut and paste job on the recipe - while I use all the ingredients listed, the quantities change depending on what type of rice I have. 

• 1 chipotle chile in adobo, chopped
  1 chipotle chile in adobo
  7 ounces fire roasted tomatoes, undrained (1/2 of a 14 oz can)
  1/2 small yellow onion, chopped
  1 garlic clove, peeled and crushed
  1/4 cup water
  1/2-1 teaspoon salt
  1/4 teaspoon red pepper flakes
  1/4 cup honey
  1 tablespoon cider vinegar
  1 -2 medium jalapeno
  1 cup rice (white or brown - just adjust liquids accordingly)
  2 tablespoons vegetable oil
  2 minced garlic cloves
  1 cup chicken broth
  1/2-1 teaspoon kosher salt

Directions:

1. In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
2. Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice (I use however much i feel like). 
3. Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
5. Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
6. Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.

Juicy Roasted Chicken

(picture courtesy of Allrecipes.com)

I've been roasting whole Chickens for a long time now using lots of different recipes. Some covered in bacon or herb butter, or stuffed with lots of veggies, but for some reason this recipe always returns to my kitchen table.  It's simple and really does have a lot of flavor.  The only changes I make from this recipe is I use butter, rather than margarine.  I love to make this for sunday dinner and then use the leftover chicken for burritos, sandwiches, or a casserole the next day.

Ingredients

• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Black Bean Quinoa

(picture courtesy of Allrecipes.com)

I'm still trying to convince my family to like Quinoa, and this dish finally brought my hesitant husband over to my side.  He LOVED it.  It has lots of flavor and is packed full of proteins and good ingredients.

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Penne All "Not-ka"

I got this recipe from a healthy cookbook that I checked out from the library called "Cook yourself Thin".  It's a great cookbook and this was a simple favorite that everyone liked.  Served with a nice green salad and crusty french bread it was an easy week day dinner.

2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper

1. Bring a large pot of salted water to a boil for the penne. 

2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute. 

3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper. 

4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan. 

Chocolate Chip Banana Muffins

(picture courtesy of Allrecipes.com)

My kids love these muffins and it's a nice change from the standard banana bread.  Also, I can sneak in healthy stuff like flax seed powder and the kids don't even notice.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.