Billy Head helped a friend move some furniture last week and they thanked him by fixing dinner for him. He came home and said "You're Italian, right"? I said, "yeah....so" and he said..."then you know how to fix Chicken Cacciatore, right"? "Huh" I uttered. Well, Italian blood is in my veins but I must confess that during my 48 years I have never made Chicken Cacciatore. Thanks to Winnie Schamerhorn and her family recipe.... I have now scored brownie points with my husband and have made him Chicken Cacciatore. Here's the recipe plus my notes:
6 lbs chicken, cut up ( I used a package of breast tenderloins)
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, chopped (I used 1 onion- only b/c that's all I had, but 2 would be great)
2 cloves garlic, minced
1 cup oil
2 cups water
1 can (16 oz) tomato sauce
6 tablespoons vinegar
6 tablespoons sugar (this sounded like a lot of sugar for me, so I started with approx 2 and I would add from there, if you like things sweet, keep adding until you get it the way you like it)
2 teaspoons Italian seasoning
2 teaspoons oregano
2 tablespoons worcestershire sauce
Dredge chicken in flour, salt and pepper and paprika. Saute onion and garlic in 1 tablespoon oil, remove and set aside. Brown chicken in the remaining oil, using as little as possible, until all pieces are browned. Remove and set aside.
Place tomato sauce and remaining ingredients in pan and blend well. Bring to a boil and add onions and chicken. Simmer 40 minutes to 1 hour covered. Serve over pasta. (I used linguine).
Note: Use red wine vinegar instead of cider for a better taste.
Showing posts with label pasta recipes. Show all posts
Showing posts with label pasta recipes. Show all posts
Monday, June 21, 2010
Friday, December 5, 2008
Orzo with Asparagus
I don't really have a name for this recipe since it was given to me by my sister and we just refer to it as the asparagus stuff. Orzo with Asparagus sums it up pretty good. And I might add, I have not fixed this in eons but I keep thinking about making it soon. I have a package of orzo in my cabinet that stares at me every time I open the door. And I think Orzo with Asparagus..... ooohhhh that sounds good and then I close the door and the thought vanishes. But, alas.... I am making progress. I found the recipe my sister gave me, now all I have to do is buy some asparagus and I will be fixing this very soon.
2 Tablespoons olive oil
1 small onion, diced
1 lb. fresh asparagus, (tough ends trimmed away and cut into 1 inch pieces)
1/2 cup orzo
1 cup chicken broth
1/2 cup grated Parmesan cheese (the real stuff)
Saute onion in olive oil, add asparagus and saute for about 5 to 7 minutes. Add 1/2 cup of orzo and toss around with veggies. Add 1 cup chicken broth. Simmer on low or medium low til liquid is absorbed. (You may need to add more broth or water if the orzo is not tender enough). Remove from heat and add 1/2 cup grated Parmesan cheese.
You can also adjust this to serve more by using 3/4 cup orzo and 1 1/2 cups broth.
2 Tablespoons olive oil
1 small onion, diced
1 lb. fresh asparagus, (tough ends trimmed away and cut into 1 inch pieces)
1/2 cup orzo
1 cup chicken broth
1/2 cup grated Parmesan cheese (the real stuff)
Saute onion in olive oil, add asparagus and saute for about 5 to 7 minutes. Add 1/2 cup of orzo and toss around with veggies. Add 1 cup chicken broth. Simmer on low or medium low til liquid is absorbed. (You may need to add more broth or water if the orzo is not tender enough). Remove from heat and add 1/2 cup grated Parmesan cheese.
You can also adjust this to serve more by using 3/4 cup orzo and 1 1/2 cups broth.
Tuesday, November 4, 2008
Taco Spaghetti
It has been awhile since I've tried any new recipes so I found this one in a Better Homes and Garden Pasta cookbook. I told Billy Head what we were having for dinner last night and his response.... "I'm not eating that crap". As usual I ignored his utterings and fixed my new recipe. He managed to clean his plate not once but twice. Lesson here-NEVER listen to a Billy Head when it comes to trying something new.
5 ounces dried spaghetti, linguine, or fettuccine, broken up
1 pound ground beef
1 large onion, chopped
3/4 cup water
1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)
1 (11-ounce) can whole kernel corn with sweet peppers, drained
1 cups sliced ripe olives
1 cup shredded cheddar cheese (4 ounces)
1/2 cup tomato-based salsa
1 (4-ounce) can diced green chili peppers, drained
6 cups shredded lettuce ( I did not add)
1 cup or more slightly broken tortilla chips (I did not add)
1 medium tomato, cut into wedges ( I did not add)
Sour cream for accompaniment (optional) (I did not add)
Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
In a 12-inch skillet cook ground beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa and chili peppers.
Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
Serve topped with lettuce, tortilla chips and tomato wedges. If desired, top with a dollop of sour cream.
Taco Spaghetti
5 ounces dried spaghetti, linguine, or fettuccine, broken up
1 pound ground beef
1 large onion, chopped
3/4 cup water
1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)
1 (11-ounce) can whole kernel corn with sweet peppers, drained
1 cups sliced ripe olives
1 cup shredded cheddar cheese (4 ounces)
1/2 cup tomato-based salsa
1 (4-ounce) can diced green chili peppers, drained
6 cups shredded lettuce ( I did not add)
1 cup or more slightly broken tortilla chips (I did not add)
1 medium tomato, cut into wedges ( I did not add)
Sour cream for accompaniment (optional) (I did not add)
Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
In a 12-inch skillet cook ground beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa and chili peppers.
Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
Serve topped with lettuce, tortilla chips and tomato wedges. If desired, top with a dollop of sour cream.
Monday, October 13, 2008
Macaroni and Cheese
All my little billy's love mac and cheese so this is something I make a lot.
One even licks the bowl.
One even licks the bowl.
My granny used to make the absolute best m&c but nobody thought about getting her recipe and now she is 93 and suffers from dementia so the recipe is gone. Anyway this is a good recipe and will do until I find one close to granny's.
1 8 oz package elbow macaroni, cooked and drained
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
2 squirts dijon mustard
1 8 oz block cheddar cheese, shredded
Melt butter in large saucepan over medium heat, add flour and stir until mixed (about 1 minute). Add milk and dijon mustard and continue stirring until it starts to thicken. I also season with salt and pepper. Add macaroni and add 3/4 of the cheese. Mix well and then spoon into a greased casserole dish. Top with the remaining cheese and a few pats of butter. Bake 350 degrees for 30 minutes or so or until it starts to bubble.
Tuesday, September 16, 2008
Easy Noodles and Beef
I thought I had lost this recipe and I searched and searched the internet for something similar but nothing came up. As I was browsing the pages of the dreaded green cookbook, I found it. I haven't made this in years so I may have to add this to my menu ideas this week.
1 lb. ground beef
1 small onion, diced
1 can tomato sauce
1 can tomato puree
1 beef boullion cube
salt and pepper
1 teaspoon sugar
1 cup grated cheddar cheese
1 cup medium egg noodles
Cook egg noodles according to directions. Drain. Brown ground beef and onion in skillet. Drain grease. Add tomato sauce, tomato puree, boullion cube, sugar, salt and pepper. Fold in cheese and noodles. Transfer to baking dish. Bake at 350 for 30 minutes.
1 lb. ground beef
1 small onion, diced
1 can tomato sauce
1 can tomato puree
1 beef boullion cube
salt and pepper
1 teaspoon sugar
1 cup grated cheddar cheese
1 cup medium egg noodles
Cook egg noodles according to directions. Drain. Brown ground beef and onion in skillet. Drain grease. Add tomato sauce, tomato puree, boullion cube, sugar, salt and pepper. Fold in cheese and noodles. Transfer to baking dish. Bake at 350 for 30 minutes.
Friday, September 5, 2008
Chicken and Broccoli Stuffed Shells
I can't understand why anybody would not like these stuffed shells but they made the "I don't like it" list created by the one and only- Billy Head. Proves he really is a Billy Head.
12-15 Jumbo shells
1 (8 oz.) container cream cheese with chives & onions
2/3 cup milk
1/4 cup Parmesan cheese
2 cups cooked chicken
1 (10 oz.) package chopped broccoli, thawed and drained
1 (4 oz.) jar diced pimiento
Black pepper
Cook shells for 18 minutes. Drain, rinse and drain again.
Sauce:
Stir cream cheese over medium heat. Slowly add milk. Stir in Parmesan cheese.
Filling:
Stir together 3/4 cup sauce, chicken, broccoli, pimiento and black pepper. Using small spoon, carefully stuff shells with 1/3 cup filling. Arrange shells in baking dish. Sprinkle with paprika. Pour rest of sauce over shells. Cover with foil and bake 350 degrees for 30 minutes.
** Just a little FYI- I have discovered that these are much better the second day. Don't get me wrong, they are good the first day too but really good the second day heated in the microwave.**
12-15 Jumbo shells
1 (8 oz.) container cream cheese with chives & onions
2/3 cup milk
1/4 cup Parmesan cheese
2 cups cooked chicken
1 (10 oz.) package chopped broccoli, thawed and drained
1 (4 oz.) jar diced pimiento
Black pepper
Cook shells for 18 minutes. Drain, rinse and drain again.
Sauce:
Stir cream cheese over medium heat. Slowly add milk. Stir in Parmesan cheese.
Filling:
Stir together 3/4 cup sauce, chicken, broccoli, pimiento and black pepper. Using small spoon, carefully stuff shells with 1/3 cup filling. Arrange shells in baking dish. Sprinkle with paprika. Pour rest of sauce over shells. Cover with foil and bake 350 degrees for 30 minutes.
** Just a little FYI- I have discovered that these are much better the second day. Don't get me wrong, they are good the first day too but really good the second day heated in the microwave.**
Friday, August 29, 2008
Bacon and Tomato Pasta
I recently fixed this and thought it would make for a quick weeknight meal. After it was done I realized it wasn't as quick as I thought so I would list this as a weekend meal. This one came from the Food Network and is a Guy Fieri recipe. I love his recipes.
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups tomatoes, diced
1/4 cup red wine
4 tablespoons basil
1/4 cup grated parmesan cheese
salt and freshly ground black pepper
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta. Cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel lined plate. Remove 3/4 of the bacon fat from the pan. Add EVOO, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze pan with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with parmesan cheese and add salt and pepper to taste.
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups tomatoes, diced
1/4 cup red wine
4 tablespoons basil
1/4 cup grated parmesan cheese
salt and freshly ground black pepper
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta. Cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel lined plate. Remove 3/4 of the bacon fat from the pan. Add EVOO, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze pan with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with parmesan cheese and add salt and pepper to taste.
Tuesday, August 26, 2008
Jack-n-the Macaroni Bake
This is another recipe I believe I found in a Southern Living cookbook. This is a neat twist on plain mac and cheese.
Jack-n-the Macaroni Bake
1 (8 oz.) package elbow macaroni
2 tbsp. butter
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 cups shredded Monterey Jack cheese with peppers
1 can Cream of celery soup
1/2 cup sour cream
Chili powder
Cook macaroni according to directions. Melt butter in a Dutch oven, add onion and pepper. Cook over medium heat.; stir constantly until crisp tender. Remove from heat. Stir in cheese, soup and sour cream. Stir in macaroni. Spoon into greased shallow 2 qt. casserole. Sprinkle with chili powder. Bake at 350 degrees for 30 minutes.
Jack-n-the Macaroni Bake
1 (8 oz.) package elbow macaroni
2 tbsp. butter
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 cups shredded Monterey Jack cheese with peppers
1 can Cream of celery soup
1/2 cup sour cream
Chili powder
Cook macaroni according to directions. Melt butter in a Dutch oven, add onion and pepper. Cook over medium heat.; stir constantly until crisp tender. Remove from heat. Stir in cheese, soup and sour cream. Stir in macaroni. Spoon into greased shallow 2 qt. casserole. Sprinkle with chili powder. Bake at 350 degrees for 30 minutes.
Wednesday, August 20, 2008
Our family's spaghetti sauce recipe
This is the way we were taught to make spaghetti thru the ages. This is the way my grandma used to make it, and then my mom and now me and my children too. The only problem, it is one of those recipes handed down from my mom with no amounts so I guessed at the amounts here. The longer it simmers, the better it is.
1 lb. hamburger
1/4 to 1/2 cup green peppers, chopped
1/4 to 1/2 cup onions, chopped
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 small can tomato paste
1/4 cup water ( or a little more if needed)
Spices: Garlic salt or powder, onion salt, chili powder, red pepper flakes or cayenne pepper, and oregano.
Saute onions and green peppers in a small amount of oil until slightly tender. Add hamburger. Once hamburger is browned, drain off grease. Add tomato products and 1/4 cup of water. Add spices to taste. Simmer 30 minutes or so.
1 lb. hamburger
1/4 to 1/2 cup green peppers, chopped
1/4 to 1/2 cup onions, chopped
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 small can tomato paste
1/4 cup water ( or a little more if needed)
Spices: Garlic salt or powder, onion salt, chili powder, red pepper flakes or cayenne pepper, and oregano.
Saute onions and green peppers in a small amount of oil until slightly tender. Add hamburger. Once hamburger is browned, drain off grease. Add tomato products and 1/4 cup of water. Add spices to taste. Simmer 30 minutes or so.
Valerie's Penne Pasta with Cream Sauce
This is another of my sis's recipes and this one is really good for a quick week night meal. My son and daughter both love this and make it in their own kitchens. Surprise, Surprise. They actually cook!
1 package Italian Sausage (hot or mild)
1 small onion, chopped
1 small green pepper chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes
1 teaspoon Italian seasoning (or to taste)
2 cups penne pasta
1/3 cup cream
Parmesan cheese
Cook and drain pasta. Remove sausage from casing and slice. Cook in olive oil till browned. Add onion, green pepper and cook till tender. Add garlic and cook for 1 to 2 minutes. Add tomatoes and seasoning. Let simmer for 10 to 15 minutes. Add cooked pasta, stir well and simmer for 5 minutes. Add cream, mix well. Simmer 5 minutes. Sprinkle with Parmesan cheese. Serve immediately with garlic bread and salad. Enjoy!
1 package Italian Sausage (hot or mild)
1 small onion, chopped
1 small green pepper chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes
1 teaspoon Italian seasoning (or to taste)
2 cups penne pasta
1/3 cup cream
Parmesan cheese
Cook and drain pasta. Remove sausage from casing and slice. Cook in olive oil till browned. Add onion, green pepper and cook till tender. Add garlic and cook for 1 to 2 minutes. Add tomatoes and seasoning. Let simmer for 10 to 15 minutes. Add cooked pasta, stir well and simmer for 5 minutes. Add cream, mix well. Simmer 5 minutes. Sprinkle with Parmesan cheese. Serve immediately with garlic bread and salad. Enjoy!
Valerie’s Chicken Chili Pasta
Okay I'm feeling really bad about not crediting my sister for her knack of finding good recipes. So today I will spend some time being a good sister and post some of her awesome recipes. She is a fantastic cook and always shares her recipes with me. I have no idea where she got this one but she did good. There is a funny story attached to this recipe that I must share. Sorry Mom. My mom loves this stuff but she hates to cook so when my sister makes it mom is in heaven. Now for the funny part. You know sometimes you forget something is in your fridge and it gets pushed towards the back. C'mon, I know you've done it too. And the stuff stays in there for a couple weeks growing all kinds of hairy little creatures. Well, my sister had made this pasta and the leftovers had been sitting in her fridge for about 2 weeks. My mom came to visit her and decided to raid her fridge while my sister was out. Guess what she ate! Deserves her right for eating without asking.
This is a delicious chili and pasta recipe- just don't wait two weeks to eat it.
Valerie’s Chicken Chili Pasta
2 to 4 chicken breasts
1 medium red bell pepper
6 cloves garlic
1 medium onion
1 (4 oz.) can chopped green chilies or jalapenos (drained)
1 (28 oz.) can diced tomatoes (do not drain)
1 (14 oz.) can diced tomatoes (do not drain)
1 (14 oz.) can navy beans (drained)
8 oz. bow tie pasta
olive oil
1 tsp. chili powder
Boil chicken breasts until cooked, then shred. Cook and drain pasta. While chicken is boiling, broil whole red pepper in oven until black (turn as needed). Put red pepper into paper bag to cool. (This helps to remove the skin). Remove the outer skin and dice red pepper, onion and garlic. Sauté in olive oil until onion is just translucent. Add shredded chicken, tomatoes, chilies or jalapenos, chili powder. Simmer over low heat for 45 minutes. Stir in navy beans and pasta. Simmer for 15 minutes. Serve with garlic bread or toast.
This is a delicious chili and pasta recipe- just don't wait two weeks to eat it.
Valerie’s Chicken Chili Pasta
2 to 4 chicken breasts
1 medium red bell pepper
6 cloves garlic
1 medium onion
1 (4 oz.) can chopped green chilies or jalapenos (drained)
1 (28 oz.) can diced tomatoes (do not drain)
1 (14 oz.) can diced tomatoes (do not drain)
1 (14 oz.) can navy beans (drained)
8 oz. bow tie pasta
olive oil
1 tsp. chili powder
Boil chicken breasts until cooked, then shred. Cook and drain pasta. While chicken is boiling, broil whole red pepper in oven until black (turn as needed). Put red pepper into paper bag to cool. (This helps to remove the skin). Remove the outer skin and dice red pepper, onion and garlic. Sauté in olive oil until onion is just translucent. Add shredded chicken, tomatoes, chilies or jalapenos, chili powder. Simmer over low heat for 45 minutes. Stir in navy beans and pasta. Simmer for 15 minutes. Serve with garlic bread or toast.
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