Roasted Mushroom Quinoa Risotto

So I am in love with Quinoa right now! I thought this would be the perfect recipe as it has Mushrooms in it and you know how much I LOVE Mushrooms!!!

Recipe

2 cups assorted chopped mushrooms (such as shiitake, crimini, oyster) (I did about 5 cups, as I LOVE mushrooms)
DSC_0201-1

1 tbsp olive oil
2 cups vegetable broth
3 tbsp unsalted butter
1 tbsp chopped shallots
3 cloves garlic, minced
1 cup quinoa, rinsed and dried
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
1/4 cup heavy cream (I did greek yogurt instead)
Salt and pepper
DSC_0199-1

Preheat oven to 400 degrees. Place mushrooms on a baking sheet and drizzle with olive oil, toss to coat.
DSC_0202-1

Roast in the oven until the mushrooms have turned dark and are cooked through, about 10-15 minutes.
DSC_0214-1

Place the vegetable broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.

In a separate pot, toast the dry quinoa,
DSC_0203-1

DSC_0205-1

stirring constantly,
DSC_0207-1

until you can smell a nutty aroma, about 3 minutes.
DSC_0209-1

Remove quinoa from the pot,
DSC_0211-1

then add the butter
DSC_0210-1

and allow to melt over medium heat. Add the shallots
DSC_0212-1

DSC_0213-1

and cook until opaque, but don’t allow to brown. Add the garlic
DSC_0216-1

and cook until you can smell it, about 20 seconds. Stir in the quinoa,
DSC_0219-1

cooking until it is completely coated with butter. Don’t allow to brown. About 2 minutes.
DSC_0220-1

Add the wine
DSC_0221-1

and cook until the pan begins to dry, stirring frequently. About 4 minutes.

Add a ladle full (about 2/3 cups) of broth into the quinoa.
DSC_0224-1

DSC_0225-1

Stir frequently
DSC_0227-1

until the broth is almost dry, and then add another ladle full and repeat. This process should take about 15-20 minutes.
DSC_0228-1

Don’t leave the risotto while it’s cooking, the quinoa on the bottom of the pan burns easily. If you run out of broth, just use hot water the same way you would broth. If you have made risotto before, just know that the quinoa version will require less broth and cook a bit quicker.

Once your risotto is cooked through (taste it to verify that the quinoa is cooked), turn heat to low and add the cheese,
DSC_0229-1

cream
DSC_0231-1

DSC_0232-1

DSC_0233-1

and salt and pepper to taste. Risotto should be soft and wet, not dry like typical quinoa. It should be firm enough to be served as a side on a plate, but soft enough to giggle when the plate is shaken. Stir in the mushrooms just before serving.

DSC_0235-1

DSC_0239-1

DSC_0246-1

Here is that recipe for you again:

2 cups assorted chopped mushrooms (such as shiitake, crimini, oyster)
1 tbsp olive oil
2 cups vegetable broth
3 tbsp unsalted butter
1 tbsp chopped shallots
3 cloves garlic, minced
1 cup quinoa, rinsed and dried
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
Salt and pepper

Preheat oven to 400 degrees. Place mushrooms on a baking sheet and drizzle with olive oil, toss to coat.

Roast in the oven until the mushrooms have turned dark and are cooked through, about 10-15 minutes.

Place the vegetable broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.

In a separate pot, toast the dry quinoa, stirring constantly, until you can smell a nutty aroma, about 3 minutes.

Remove quinoa from the pot, then add the butter and allow to melt over medium heat. Add the shallots and cook until opaque, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds. Stir in the quinoa, cooking until it is completely coated with butter. Don’t allow to brown. About 2 minutes.

Add the wine and cook until the pan begins to dry, stirring frequently. About 4 minutes.

Add a ladle full (about 2/3 cups) of broth into the quinoa. Stir frequently until the broth is almost dry, and then add another ladle full and repeat.

This process should take about 15-20 minutes. Don’t leave the risotto while it’s cooking, the quinoa on the bottom of the pan burns easily. If you run out of broth, just use hot water the same way you would broth. If you have made risotto before, just know that the quinoa version will require less broth and cook a bit quicker.

Once your risotto is cooked through (taste it to verify that the quinoa is cooked), turn heat to low and add the cheese, cream and salt and pepper to taste. Risotto should be soft and wet, not dry like typical quinoa. It should be firm enough to be served as a side on a plate, but soft enough to giggle when the plate is shaken. Stir in the mushrooms just before serving.

Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
DSC_0002-1

Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
DSC_0005-1

MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
DSC_0006-1

DSC_0008-1

ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
DSC_0009-1

and cook 1 minute.
DSC_0010-1

Add the tomatoes,
DSC_0012-1

wine,
DSC_0013-1

salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
DSC_0014-1

remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
DSC_0017-1

DSC_0019-1

DSC_0021-1

DSC_0023-1

and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
DSC_0025-1

DSC_0026-1

DSC_0027-1

DSC_0029-1

DSC_0030-1

Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
DSC_0002-1

Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
DSC_0005-1

MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
DSC_0006-1

DSC_0008-1

ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
DSC_0009-1

and cook 1 minute.
DSC_0010-1

Add the tomatoes,
DSC_0012-1

wine,
DSC_0013-1

salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
DSC_0014-1

remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
DSC_0017-1

DSC_0019-1

DSC_0021-1

DSC_0023-1

and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
DSC_0025-1

DSC_0026-1

DSC_0027-1

DSC_0029-1

DSC_0030-1

Chicken with Wild Mushrooms

I collect wine corks! I LOVE wine and wine corks! I want to make something really cool with all my corks! Like a HUGE frame and make a huge cork board and I could pin all the pictures I take on it. Or something! Or do a wall of corks or something! I will just keep collecting away till I decide!

HA!

Funny Encouragement Ecard: I vow to drink more wine so I can do something crafty with the corks.

So check out some of my corks…
DSC_0202-1

DSC_0213-1

DSC_0236-1

DSC_0239-1

DSC_0246-1

So on that note of WINE, I will share a recipe that is made with wine…

Recipe

2 (3 1/2- to 4-pound) chickens, cut in eighths (I just used chicken thighs and legs, those are my favorite bars of the chicken)
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced (I used plain ol white button mushrooms and cremini)
DSC_0085-1

8 sprigs fresh thyme, tied with kitchen string
DSC_0104-1

1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
DSC_0074-1

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.
DSC_0077-1

DSC_0079-1

Place 1/2 cup flour in a bowl and dredge the chicken in the flour.
DSC_0081-1

In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil.
DSC_0087-1

Add the chicken in three batches (don’t crowd them!)
DSC_0092-1

and brown lightly over medium-high heat for 3 to 5 minutes on each side.
DSC_0096-1

Remove the chicken to a plate and continue until all the chicken is browned.
DSC_0101-1

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook
DSC_0107-1

DSC_0108-1

over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits.
DSC_0112-1

Add the minced garlic and cook for 2 more minutes. Add the wine,
DSC_0114-1

chicken stock,
DSC_0117-1

1 tablespoon salt, and 1 teaspoon pepper
DSC_0120-1

and bring to a simmer. Add the chicken (large pieces first),
DSC_0123-1

cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
DSC_0146-1

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
DSC_0152-1

DSC_0154-1

 

Here is that recipe for you again:

2 (3 1/2- to 4-pound) chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Sausage & vegetable minestrone soup

Found this recipe on…YEP! Pinterest! Gosh what did we do before Pinterest? I LOVE Pinterest! That’s where I find ALL my recipes these days!

Recipe

•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
DSC_0174-1

•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente (I used shells as I couldn’t find Orecchiette pasta)
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper
DSC_0166-1

1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat
DSC_0168-1

DSC_0169-1

until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
DSC_0171-1

2.Add the onions,
DSC_0175-1

carrots,
DSC_0176-1

celery,
DSC_0177-1

DSC_0178-1

garlic,
DSC_0179-1

potatoes,
DSC_0180-1

and thyme
DSC_0181-1

and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot
DSC_0185-1
and add tomato paste to the cleared area.

Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
DSC_0186-1

4.Add the canned tomatoes,
DSC_0188-1

DSC_0191-1
6 cups of chicken broth,
DSC_0193-1

DSC_0195-1

bay leaf,
DSC_0196-1

DSC_0197-1

1 tablespoon salt,
DSC_0198-1

DSC_0199-1

and 1½ teaspoons pepper.
DSC_0202-1

5.Cook on medium-low uncovered for about 30 minutes,
DSC_0203-1

until the vegetables are tender.
6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
7.When you’re ready to serve, add the beans
DSC_0204-1

DSC_0205-1

and cooked pasta
DSC_0208-1

DSC_0209-1

to the soup and heat through.
DSC_0212-1

If the soup is too thick, add some more chicken broth.
8.Add the spinach,
DSC_0213-1

DSC_0215-1

stirring to combine, and cook until the leaves wilt.
DSC_0216-1

9.Add the white wine and stir to combine. Add more salt and pepper to taste.
DSC_0218-1

10.Serve with a sprinkle of parmesan cheese.
DSC_0224-1

DSC_0227-1

Here is that recipe for you again:
•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper

1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.

2.Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot and add tomato paste to the cleared area. Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.

4.Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper.

5.Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.

6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.

7.When you’re ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.

8.Add the spinach, stirring to combine, and cook until the leaves wilt.

9.Add the white wine and stir to combine. Add more salt and pepper to taste.

10.Serve with a sprinkle of parmesan cheese.

Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

recipe

•1 tbsp grape seed oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste
DSC_0002-1

1.Heat the olive oil in a large saucepan set over medium heat.
DSC_0003-1

2.Add the onion,
DSC_0005-1

garlic, red bell pepper and carrot.
DSC_0009-1

Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

3.Add the oregano
DSC_0010-1

and chile flakes,
DSC_0011-1

and cook for 1 minute.
DSC_0012-1

Add the parsley
DSC_0013-1

and white wine,
DSC_0015-1

and cook for 1 additional minute.
DSC_0016-1

DSC_0018-1

4.Add the tomatoes
DSC_0019-1

DSC_0021-1

and vegetable broth,
DSC_0024-1

DSC_0025-1

and bring to a simmer.

5.Add the tilapia pieces and cook,
DSC_0027-1

DSC_0029-1

DSC_0030-1

stirring occasionally, until the fish is almost cooked through, about 4 minutes.

6.Add the shrimp
DSC_0033-1

and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes.
DSC_0034-1

Remove from heat, stir in capers
DSC_0035-1

DSC_0038-1

and season to taste with salt and pepper. Serve.
DSC_0040-1

DSC_0044-1

DSC_0046-1

Here is that recipe for you again:

•1 tbsp olive oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste

1.Heat the olive oil in a large saucepan set over medium heat.
2.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
3.Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
4.Add the tomatoes and vegetable broth, and bring to a simmer.
5.Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
6.Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Cajun Chicken Pasta

Untitled

I have made this recipe before several times and have posted it twice now. But I am posting it yet again because I feel I took better pictures this time around! It’s ALL about the pictures!!!

I LOVE making this recipe! It’s one of my favorites! One of my go-to recipes! Make it! You’ll be glad you did!

How to make this goodness

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
(I was SO excited to make this dish, as I got some new Cajun Seasoning at the spice store)
DSC_0321-1
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced (I used two red bell peppers, because that’s what I had)
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
DSC_0327-1

2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
DSC_0316-1

Cook pasta according to package directions.
DSC_0319-1

DSC_0330-1

DSC_0331-1

Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces.
DSC_0322-1

Toss around to coat.
DSC_0324-1

Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat.
DSC_0333-1

Add half the chicken in a single layer;
DSC_0335-1

do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute.
DSC_0337-1

Remove with a slotted spoon and place on a clean plate.
DSC_0341-1

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic.
DSC_0340-1

Sprinkle on remaining Cajun spice,
DSC_0344-1

and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes
DSC_0346-1

and cook for an additional 30 seconds. Remove all vegetables from the pan.
DSC_0352-1

With the pan over high heat, pour in the wine
DSC_0349-1

and chicken broth.
DSC_0351-1

Cook on high for 3 to 5 minutes,
DSC_0354-1

scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream,
DSC_0356-1

stirring/whisking constantly.
DSC_0357-1

DSC_0358-1

Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. (mine never seems to thicken, so I add a couple of Tablespoons of cornstarch to thicken it)

Taste and add freshly ground black pepper,
DSC_0359-1

cayenne pepper,
DSC_0360-1

and/or salt to taste. Sauce should be spicy! (I like Sauce, No correction…I LOVE SAUCE! So I added a little extra cream and broth for extra sauce).

Finally, add chicken and vegetables to sauce,
DSC_0361-1

making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!
DSC_0362-1

DSC_0363-1

Untitled

Another Marinara sauce recipe for you…

One Year ago: Grilled Summer squash
Carolina style barbecue chicken
Buttered Rosemary Rolls

Hello Boys and Girls I have another Marinara sauce recipe for you! I know! YOU ARE SO EXCITED! Another marinara sauce recipe! Because I don’t have enough already! HA! You can NEVER have too many marinara sauce recipes or too much bacon!

OK this is what you will need…

DSC_0260-1

That’s a LOT of stuff for marinara huh?

I actually was dreading posting this recipe because there is so much that goes into this sauce and it will take me a while to post it…

OK so here is a list:
herbs de provence
Onion Salt
Dried Basil
Dried Oregano
Garlic Salt
Dried Thyme
Balsamic Vinegar
Fresh Basil
Chianti wine (For the sauce and for sipping while you cook)
1 14.5 oz can fired roasted diced tomatoes
3 28oz cans of whole peeled San Marzano tomatoes
6oz can tomato paste
1 28oz can crushed tomatoes
1 red onion, chopped
1 red bell pepper, chopped
Kosher Salt
Freshly ground black pepper
Garlic cloves
light brown sugar
Olive oil (not in picture, forgot to add it sorry)

So start by chopping the onion and red bell pepper. You can chop whatever size you want. I did a small dice. But if you want your sauce more chunky you could chop into bigger chunks.

Then get a dutch oven or a big pot and preheat the pan to medium high heat and coat the bottom of the pan with olive oil

DSC_0265-1

then add in the red onion that you chopped up
DSC_0268-1

Cook that for 7-10 minutes or until onions are translucent

while the onions are cooking smash and dice up 4-6 garlic cloves, depending how much you like garlic…
add that to the onions
DSC_0270-1

stir in garlic and cook for a minute or 2 until you really smell the garlic
DSC_0274-1

then add in the chopped red bell pepper
and stir in
DSC_0275-1

then add in the most important part of the sauce…The Red wine…

I just guessed and added what looked good…no not the whole bottle. I would say about 1/2 a cup
DSC_0279-1

DSC_0281-1

then after adding in the red wine, I thought to myself hey, I should add white wine too…
so I added this kind…
DSC_0282-1

about 1/4 a cup
DSC_0284-1

then let this cook for a few and stir in the wines together with the veggies
DSC_0285-1

Then add in the 2nd most important part of the sauce, The San Marzano Tomatoes
DSC_0277-1

DSC_0287-1

these tomatoes, make this sauce man!
DSC_0289-1

then add in the crushed tomatoes
DSC_0291-1

DSC_0292-1

Then add in the fire roasted tomatoes
DSC_0293-1

DSC_0295-1

Then I decided to add in a cup of water to cut the tomatoes a little
DSC_0296-1

Then here comes the herbs…I did these all on taste.
So start with the herbs de provence
DSC_0298-1

then the onion salt
DSC_0299-1

Dried basil
DSC_0300-1

then give the sauce a nice stir
DSC_0301-1

then continue adding in the herbs

Dried Oregano
DSC_0302-1

Garlic Salt, Dried Thyme
DSC_0303-1

and then I added in flat leaf Italian parsley too
DSC_0304-1

give that sauce a nice stir again
DSC_0305-1

Then add in the fresh basil
DSC_0306-1

and Kosher salt
DSC_0307-1

Then add in the Balsamic Vinegar
DSC_0309-1

about 1/4 a cup
DSC_0310-1

then the tomato paste
DSC_0311-1

here’s another picture of the spices I used
DSC_0313-1

finally I added in light Brown Sugar. add in about 3 tbsp. (I did half a cup and the sauce was WAY too sweet) so for you, add in 3 tbsp…

stir everything together
DSC_0325-1

I let the sauce simmer for 3 hours.

yes 3 hours on med low and stirred occasionally

To me, the longer it simmers the better it tastes…make it on a Sunday afternoon like I did..
DSC_0326-1

after simmering for 3 hours. I cooked some spaghetti noodles and some spicy Italian sausage. Added the noodles to a bowl and topped with the sausage and sauce and freshly grated parmesan cheese
DSC_0329-1

and it was fabulous!

The End

Chicken with Tomatoes and Garlic

Recipe

8 pieces Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 can (28 Ounce) Diced Tomatoes (I did crushed)
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
Fresh Herbs: Basil, Parsley, Sage, Rosemary
8 cloves Garlic
DSC_0052-1

16 ounces, weight Pasta (I Used Cavitappi)
Grated Parmesan Cheese, For Serving
1/2 cup White Wine
DSC_0042-1

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter.
DSC_0045-1

DSC_0046-1

When oil/butter is hot, add chicken legs to the pan.
DSC_0047-1

Using tongs, brown on all sides, about 2 minutes.
DSC_0049-1

Remove chicken from pan.

Pour in wine,
DSC_0053-1

scraping the bottom of the pan to loosen any bits. Cook for 1 minute.
DSC_0054-1

Pour in tomatoes with their juice
DSC_0059-1

DSC_0060-1

DSC_0063-1

and add tomato paste. Add salt and pepper to taste,
DSC_0066-1

stirring to combine.
DSC_0068-1

Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs,
DSC_0070-1

DSC_0071-1

8 cloves of peeled (but whole) garlic,
DSC_0058-1

DSC_0073-1

and the chicken legs.
DSC_0075-1

DSC_0077-1

DSC_0078-1

Put lid on pot and cook in the oven for 1 hour.
DSC_0081-1

DSC_0082-1

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente,
DSC_0087-1

Drain and add to a large serving bowl.
DSC_0093-1

Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
DSC_0103-1

DSC_0104-1

DSC_0109-1

Dinner for 3!
DSC_0111-1

This is the best meal I’ve had, since the last time I was here!

DSC_0113-1

Delicious and Nutritious!
DSC_0114-1

DSC_0115-1

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano

One year ago today: Penne All’Amatriciana

Grilled balsamic steak 

 

Recipe

I tripled this recipe and I used only drumsticks

2 chicken drumsticks + 2 chicken thighs
kosher salt and freshly cracked pepper
1/3 cup white wine
1/3 cup olive oil
1/3 cup freshly grated Parmigiano Reggiano
DSC_0069-1

2-3 cloves garlic, minced
a few sprigs fresh thyme
DSC_0064-1

1. Preheat the oven to 450ºF.
DSC_0067-1

Season chicken on both sides with salt and pepper.
DSC_0076-1

DSC_0078-1

2. In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese,
DSC_0072-1

DSC_0073-1

and the garlic.
DSC_0074-1

Throw in the thyme sprigs and the chicken and toss all around to coat.

3. Turn chicken so that the skin is facing up and sprinkle with the remaining cheese.
DSC_0080-1

Place in the oven for 30 minutes. Take a peak. If the skin is getting too brown, reduce the heat to 400ºF. Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.
DSC_0104-1

DSC_0108-1