Monday, December 28, 2009
Sunday, December 20, 2009
1 pound ziti rigate (with ridges) or rigatoni
2 cups ricotta cheese
Grill Seasoning, such as McCormick's Montreal Steak Seasoning
A couple of handfuls of grated Parmigiano-Reggiano
1 tablespoon EVOO (extra-virgin-olive-oil)
1 to 2 garlic cloves, chopped
Crushed red pepper flakes
1 cup crushed tomatoes or tomato sauce
A few fresh basil leaves, torn or chopped
Preheat oven to 375 degrees
Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Drain the ricotta cheese in a strainer or a colander lined with paper towels. Place the drained ricotta in a 9 x 13-inch casserole dish and season with some grill seasoning and a few handfuls of Parm Cheese.
While the pasta cooks, heat the EVOO in a small pan over medium heat. Add the garlic and a pinch or two of red pepper flakes and sauté for minute or two, then stir in the tomatoes and basil. Reduce the heat to low.
Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parm, and bake until the cheese browns, about 15 minutes.
Friday, December 11, 2009
So, if you are looking for a recipe that doesn't require and oven, look to the right and click on the 'No-Oven' tab. Your search results will provide you with recipes not requiring you to "set the oven to 350." :) The same applies to any recipes that you would like to find that do not require a stove/cooktop. Some of them don't require either!
I hope this helps you in making it though without one of your major kitchen appliances! The KristaKooks kitchen is currently making it through without an oven. I'm in your shoes!
Wednesday, December 9, 2009
This recipe comes from Rachael Ray's Big Orange book, but it is apparently also found in her Everyday Magazine. The portions of this recipe that I will list are those that come from her Big Orange Book, which is part of the 'Meals for One' chapter. Thus, the recipe listed below is meant for one, but the clickable recipe above is the portions for 4 servings.
1 tablespoon canola or vegetable oil
1/4 cup white rice
3/4 cup chicken stock
2 scallions, finely chopped
1 boneless skinless chicken breast, thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 teaspoon hot sauce
1 rounded teaspoon Dijon mustard
1 tablespoon tamari (aged soy sauce)
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons sesame seeds, toasted
In a small skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add the rice and toast for a minute or two, then add 1/2 cup of the chicken stock. Stir and reduce the heat to low, cover the pan with a small plate or aluminum foil, and cook until the rice is tender, about 17 minutes. Add the scallions to the rice in the last minute of cooking time.
Bring 1 inch of water to to a boil in a second small pan and salt it. Add the beans and cook for 2 minutes, then drain them and run them under cold water to set the green color. Set aside.
When the rice has cooked for about 8 minutes, heat the remaining 1/2 tablespoon of oil in a skillet over high heat until it ripples. Add the chicken and cook until it is lightly golden, 3 to 4 minutes. Add the bell pepper and cook for 2 to 3 minutes.
In a small bowl, mix together the hot sauce, mustard, tamari, honey, and the remaining 1/4 cup chicken stock.
Add the green beans to the chicken and peppers and toss for 1 minute. Pour the sauce over the chicken and vegetables and toss for a minutes or two to heat through. Remove from the heat and drizzle the sesame oil over the chicken.
Fluff the rice with a fork and transfer to a shallow bowl. Top with the chicken and garnish with the sesame seeds.
We were very impressed with the taste of freshness, the flavor filled rice, and the overall impressive taste of this recipe!
Oh, and HAPPY 70TH BIRTHDAY NANA!
Monday, December 7, 2009
I resorted to an older cookbook of mine for this pasta. The cookbook is an oldie but goodie. I actually used it for the Italian Sausage Ravioli with Roasted Red Pepper Cream post.
2 teaspoons olive or vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 clove garlic, finely chopped
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 can (14 1/2 ounces) dice tomatoes, well drained
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground red (cayenne) pepper
1 1/3 cups uncooked rigatoni pasta (4 ounces)
1/2 bag (16-0unce size) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired
Heat oil in 12-inch skillet over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Cook and drain pasta as directed on package. Stir pasta and vegetables into chicken mixture; cook until hot. Serve with cheese.
Makes 4 servings.
Again, we were completely surprised as how flavorful and tasty this pasta tasted, and I'm already thinking about when I need to make it again. Note: I rarely make anything twice.
You should definitely have a look at her posting of this salad as I let our potatoes cook too long, thus mine have a mushier texture. Personally, I like potatoes that way, even in potato salad, so it wasn't a problem for us. However, I can imagine that most people would probably like them much better as Gina made them since they weren't so mushy.
That said, these were a yummy and refreshing side!
Thursday, December 3, 2009
We really loved the fresh taste of this recipe since it's basically all fresh ingredients! It's also a very quick side dish.
Tuesday, December 1, 2009
1 bulb garlic
1 tablespoon EVOO – Extra Virgin Olive Oil, plus additional for drizzling
1 1/2 cups breadcrumbs
1/4 cup (about a handful) flat-leaf parsley, chopped
2 tablespoons fresh thyme leaves, chopped
Salt and ground black pepper
1 pound macaroni or small shells
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine or sherry
1 1/2 cups milk
A few grates fresh nutmeg
1 1/2 cups grated Parmigiano Reggiano
2 cups shredded Gruyere cheese
1 pound bay scallops
Preheat oven to 375ºF.
Slice 1/4 of an inch off the top of the garlic bulb, exposing the top of all cloves. Place garlic onto a small piece of aluminum foil and drizzle with EVOO. Enclose garlic in a small pouch and roast in oven until cloves are deep golden brown, about 45 minutes. Remove from oven and cool.
Place a large pot of water over high heat to boil water. When water comes up to a full boil, season with salt. Drop macaroni and cook to al dente according to package directions. Drain cooked pasta and reserve in pot it was cooked in.
Place a medium saucepan over medium-high heat with the butter. When the butter has melted, sprinkle the flour over top and cook for about 1 minute. Whisk in the white wine, milk, nutmeg, some salt and pepper into the sauce and bring up to a bubble. Simmer until thickened, about 2 minutes.
Remove the sauce from heat and stir in bay scallops, 1 cup Parmigiano (eyeball it) and Gruyere, reserving a handful of Gruyere for the tops. Stir to melt cheeses then toss sauce with cooked pasta. Transfer mac to six ramekins and top with the reserved breadcrumb mixture and the reserved cheese.
Friday, November 27, 2009
Our first meal in our new home was this taco meal. Whenever I ask my sous chef to take care of dinner, his first response is a higher pitched, 12 year old like, question of "TACOS?!" It's kinda cute ;) Anyway, in honor of him, I decided to make him some slow cooked chicken for soft tacos.
As you might recall from my Chicken Enchiladas post, I made a Mexican Spice Blend. I still have that blend on hand, and I chose to use this blend for this slow-cooked chicken. I took 2 chicken breasts, added a couple of teaspoons of olive oil, and added about 2 teaspoons of the spice blend to the crockpot. You can cook this chicken to the time you need, but I would suggest putting your chicken in frozen if you plan to cook it for longer than 6 hours.
I took some additional help from the grocery store in purchasing some fresh salsa and fresh pico de gallo. We added shredded cheese and sour cream, as well. We had a terrific and delicious simple meal at home and it tasted so fresh! Hope this helps you for dinner on a night when you need something easy!
Tuesday, November 17, 2009
I love this chili recipe because it got me eating things I'd never eaten before, like chickpeas! Plus, it was a super easy recipe, just like my last post. All I had to do was cook up the turkey and onion, then toss it in the crockpot with all the other ingredients!
If you like Frito's with your chili, like my sous chef, don't forget to pick some up at the store when you shop for these ingredients :)
Monday, November 16, 2009
Let me just say that I don't know of a homemade recipe that could be any easier?! That's a good thing! It makes this recipe that much more worth it.
The recipe creates a coating that goes all into one bowl, then you cover the chicken in the sauce. That's it! Here's the chicken before they went in the oven!
And look how delicious when they come out!
Thursday, November 12, 2009
1 pint sliced dill pickles, undrained
1 large egg, lightly beaten
1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
1/2 teaspoon hot sauce
1 1/2 to 2 teaspoons ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.
Yes, these aren't the healthiest things in the world, but they make great finger foods for a party where hopefully each person only eats a few :) This is by far the best fried pickle recipe I have ever had. Grab some fat free ranch at the store, too, for your fried pickle dipping sauce.
Wednesday, November 11, 2009
4 cups fresh broccoli florets, or 2 packages (10 oz. each) frozen broccoli florets, thawed
2 teaspoons olive oil
1 medium yellow onion, chopped
2 teaspoons chopped fresh thyme, or 1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 cup dry white wine, such as Chardonnay
1 jar (16 oz.) Alfredo sauce, such as Classico
2 cups (4 oz.) grated smoked Gouda or Edam cheese
1/2 cup milk
1/8 teaspoon freshly grated nutmeg
4 cups cooked penne, macaroni or orecchiette (about 3 cups dried)
2 cups shredded roast chicken, home cooked or purchased
1/4 cup dry Italian-style bread crumbs
Paprika for sprinkling
Preheat oven to 375 degrees.
If using fresh broccoli, cook the florets in a steamer until tender-crisp, 3 to 4 minutes. Rinse with cold water to stop the cooking and drain thoroughly. If using thawed frozen broccoli, squeeze out the excess liquid. Set aside.
Transfer to an 8 or 9-inch square baking dish.
Tip: This casserole can be made 1 day in advance and refrigerated. It can also be assembled and then frozen. If the casserole was frozen, thaw in the refrigerator and bake as directed.
Yum! This dish was an absolute hit for both myself and my sous chef. It also tastes great as leftovers, and, yes, you will have leftovers. I would take some help from the grocery store, if I was you. Most grocery store are now selling roasted chickens, which is what I used. Yes, you could roast your own chicken, but that will definitely take longer. However you decide to make this recipe, it will certainly be delicious! Enjoy :)
Friday, October 30, 2009
That said, I'm so excited about having a dining room for people to come over and have dinner with my sous chef and I! I am really trying to make it appealing, and I'm looking for your help :)
Anyone have any suggestions for dining room colors? I'd love to hear your opinions!
Friday, October 23, 2009
Oh yes, this stuff is yummy and virtually effortless. From my trusty Crockpot cookbook…Here’s the recipe:
1 small white or yellow onion, chopped
1 small clove of garlic, minced
4 boneless, skinless chicken thighs
1/2 c. ketchup
2 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon olive oil
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
hamburger buns (or Texas Toast like KristaKooks used)
Sprinkle onion and garlic over bottom of the crock and arrange the chicken thighs on top.
In a small bowl, stir together the ketchup, cider vinegar, brown sugar, oil, Worcestershire sauce, chili powder, chipotle chili powder, and salt; pour over chicken thighs. Cover and cook on LOW for 7 to 8 hours, until chicken is fork-tender and pulls apart easily.
Remove the chicken from the slow cooker. With two forks, pull apart the meat into shredded chunks; return to the slow cooker and stir to combine. Cover and leave on the KEEP WARM setting until ready to serve. Spoon onto warm hamburger buns.My sous chef and I are big fans of this recipe! The only problem that I have with this recipe is that the BBQ is all sweet. If you are a sweet only person when it comes to BBQ sauce, then this will be no problem for you. However, I wanted mine to have some more spice. Thus, next time, I think I'd like to add pepper, cayenne pepper, more chipotle pepper, or something else to give it some heat. I like the sweet taste, but I want to taste some spice, too.
This is a crazy easy recipe and totally delicious! find your busiest week this week and get this meal prepared for it :) You'll be glad you did!