One Pan Chicken!

by // // No Comments

image image

Hi Housewives!

Sorry I did not post last week, I had a weekend full of parties and did not cook much.  However, because of that you will be getting 2 recipes this weekend!!!

My first recipe is easy and perfect for a healthy weeknight dinner.  It’s a one-pan chicken recipe and I think most people will enjoy this simple, healthy dish.

  • 1/2 cup Kraft Italian dressing (light)
  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons of Honey
  • 1 package of chicken strips
  • 1 pound of asparagus, trimmed of tough end and chopped into 2 inch pieces
  • 1/2 bag of matchstick carrots
  • 1 cup of cherry tomatoes, cut in half
  • 2 Tablespoons of extra-virgin olive oil
  • Few shakes of crushed red pepper flakes
  • Salt and pepper to taste

In a mixing bowl whisk together the salad dressing, honey, balsamic vinegar and red pepper.  Set aside.

Heat olive oil in a skillet over medium high heat. Season your chicken with salt and pepper, then place in the heated skillet.  Cook for about 8 minutes turning over once.  Add half of the dressing mixture to the skillet.  When chicken is cooked through transfer to a large plate.  Add the asparagus and carrots to the same skillet and cook stirring often.  Add remaining dressing mixture to the skillet and cook, stirring constantly until thickened.  Add your chicken and cook altogether for a few minutes.

Serve and Enjoy!

RHC

Mashed Potatoes!

by // // No Comments

image image

Hi Housewives!

This week’s recipe is a simple side.  It’s for Mashed Potatoes!  I know, I know…whats to mashed potatoes, right?  But, there actually is a lot to them and the possibilities are endless.  I really don’t make them that often and try to stay away from carbs during the week.  However, on holidays or weekends, they are a must and a good companion to most main dishes such as chicken or roast beefs.  So, here’s my version of my mashed potatoes.

  • 1 bag of red potatoes (5lbs)
  • 2 packages of cream cheese
  • 1-2 cups of milk
  • salt and pepper
  • seasoned bread crumbs
  • butter

I like using Red Potatoes mainly because you can keep the skin on them which I do.  Boil them in a pot of salted water until fork tender.  When done drain and place in a large mixing bowl.  Add the salt and pepper, milk, cream cheese, butter and stir with a hand mixer.  If too thick, add more milk.  When at your desired consistency, place in a pan.  Sprinkle the top with bread crumbs and bake covered at 350 until heated through for 30-45 minutes.  Then,  take off the foil and broil for 5 minutes.

You can add mozzarella cheese to the mixture or if you like garlic mashed add some minced garlic or garlic powder.  I’ve even added shredded ham and cheddar cheese at other times.  Be creative!

Enjoy!

RHC

Pizza Rustica!

by // // No Comments

imageimage image image

 

Hi Housewives!

Happy Easter, Happy Passover or Happy Spring to you and yours!  I celebrate Easter and enjoy this time of year and most of all being able to spend time with family.  I host it and truly enjoy all the cooking and prepping that comes with it.  I always think I never have enough food but usually end up with way more than enough and leftovers for a week!

I try to include some old family traditions in my Easter menu along with some new ones.  If you are Italian or have ever spent a holiday with Italians then you know the food is never ending.

The day usually begins with some antipaste….I have sweet and hot dry sausage, an assortment of cheeses, crackers, a vegetable crudite and for the very first time my homemade Pizza Rustica which is the recipe I will be sharing with you today.

The 2nd course is Lasagna and Meatballs!  Enough said there…that is my favorite part!

The 3rd course is a Roast Beef, Slow Cooked Roast Pork with Sauerkraut, Decadent Mashed Potatoes, Artichoke and Sausage Pie and Sauteed Spinach with Mushrooms…is anyone full yet?  I’m full just thinking about it…

Finally, the DESSERTS!  My guests are in charge of that but trust me, there isn’t a shortage of sweets.  There are Pies, Cakes, and Cookies galore and oh yes maybe, some fruit.

OK…so now that you know what we will be eating, let’s move onto my recipe of the week.  I have never made Pizza Rustica and there are 100s of different versions and variations.  I wanted the simplest and easiest one I could find.  I remember having it as a kid and really only remember dry sausage in it.  A lot of recipes call for all types of Italian meats such as Proscuitto, Ham etc…you can add those if you like but I wanted it as true to how I had it long ago.  My aunt sent me this recipe which comes from her sister-in-law and I followed it but made some of my own adjustments.  I did not make my own crust, maybe next time.  This recipe makes 2 pies.

  • 4 Frozen Pie Crusts (thaw for 15-20 minutes) 9 inch
  • 1 pound sweet dry sausage (casing removed and quartered)
  • 1 pound of ricotta
  • 1 pound of provolone cheese
  • handful of Pecorino Romano grated cheese
  • 1 dozen eggs
  • ground black pepper
  • 2 more eggs for egg washing the top crust

Mix all the ingredients in a large bowl well.  When combined put in 2 pie shells.  Cover with the other two pies shells and poke holes in the dough with a fork or a knife.

Mix a couple of eggs in a bowl and egg wash the top crust.  Bake at 350 for 1 hour until top is a light golden brown.

The judge and the jury have not been let out on this one yet….I will post how it came out tomorrow when we all dig in!

Happy Easter my Housewifeys!

Enjoy!

RHC

UPDATE:  It passed the test, the toughest critics weighed in and it was a yummy success!

Chicken Bake!

by // // No Comments

image image image image

Hi Housewives!

This weeks recipe is something I just concocted with some products I had on hand basically because I was bored of the same old thing.  It’s just a different take on chicken cutlets.  If you haven’t noticed already I love artichoke hearts and enjoy incorporating them into many dishes.  There are a few different steps in this recipe but when done you have a nice well-rounded meal of protein and veggies that almost anyone would love.

  • 1 package of chicken cutlets (I prefer thin sliced)
  • a bag of baby spinach
  • 1-2 cans of artichoke hearts
  • 1 pint of cherry tomatoes
  • garlic
  • Extra-virgin olive oil
  • shredded mozzarella cheese
  • Salt and Pepper to taste

First, fry your chicken cutlets.  I use seasoned bread crumbs and 2 eggs.  Rinse chicken, heat olive oil and when hot enough dip cutlet in egg and then through the bread crumbs.  Fry them up and set aside on a plate over paper towels to remove some of the excess oil.

In another skillet, heat some more olive oil and garlic. Add your spinach, aritchoke hearts and cherry tomatoes.  When sautéed place in a baking dish.  Put chicken cutlets on top of your sautéed veggies and top with some shredded mozzarella cheese if you wish.  Bake at 350 until cheese is melted.  Enjoy!

RHC

 

Artichoke Pie with Sausage!

by // // No Comments

 

image

 

Hi Housewives!

Spring is finally here and with that brings numerous holidays.  Easter is one of the holidays that I usually cook for and I’ve always made Artichoke Pie as one of my many dishes.  However, last year, I decided to add sausage to it to make it even more delicious.  My mother used to make an artichoke pie and although I don’t have her recipe this one is pretty close to how I remember hers.

  • 1 frozen pie crust
  • 1-2 cans of artichoke hearts (drained)
  • 2 tablespoons of extra-virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1 package shredded mozzarella
  • 1 package of sweet Italian sausage out of the casing and crumbled
  • 1 onion chopped
  • Salt and Pepper to taste
  • 2 garlic cloves

Sauté onion and artichoke hearts in heated olive oil until fragrant.  Add chopped garlic and continue cooking until garlic is nearly browned.

Next add the sausage to the same skillet  and cook through (casing should be removed), sometimes you can find it in the stores without the casing, I prefer that.  When your sausage is done, drain the extra oil and add everything in a bowl.  Add the mozzarella cheese, grated cheese, salt and pepper. Try to go easy with the salt as the sausage and cheeses are salty.  Stir to combine.  Add mixture to pie crust and top with remaining mozzarella and grated cheese.  Bake at 350 degrees for 30-40 minutes until golden brown.

Enjoy!

RHC

 

Kale with Pancetta!

by // // No Comments

imageimage

Hi Housewives!

Kale, Kale, Kale….it seems to be the super veggie of the moment and I’ve tried it many different times and various different ways but had yet to fall in love with it.  Well, this week I think I may have just fallen for this green, super veggie.

  • 1 bag of Kale (I buy Trader Joe’s torn and washed kale)
  • 1/4 cup of pancetta
  • 2 tablespoons of extra-virgin olive oil
  • 1 small onion chopped
  • 2-3 cloves of minced or chopped garlic
  • 1 cup of low-sodium chicken broth
  • black pepper

Kale, like spinach, cooks down quite a bit so if making this for 4 or more people double up on above ingredients.

Heat your olive oil in pan.  Add the pancetta and onion and sauté for about 5 minutes.  Add the kale and mix so that olive oil coats the kale.  Add the chicken broth and bring to a boil.  Cover and reduce the heat to medium low, and simmer until kale leaves are tender and broth has reduced.  Cook like this for about 10 more minutes covered but check periodically and if it gets to dry add a little more broth or water.

Stir in the garlic and raise the heat to high and boil uncovered until the pan is dry and broth is reduced.  Season with some black pepper.  You probably won’t need to add salt as the pancetta and broth add enough sodium.  Serve with your main meal as a healthy side dish.

Enjoy!

RHC

 

Meatloaf Muffins!

by // // No Comments

image image

 

Hi Houswives!

This week I made a yummy, healthy and quick dinner.  Weeknights are sometimes difficult to put together a meal and most of us are pressed for time.  Friends of mine have been raving about  meatloaf muffins so I decided to give it a whirl.  Cooking time for the muffins is less than making your meatloaf as a whole so basically besides them being kind of cute if you are trying to get dinner on the table quickly it might be best to go this route.  I make my meatloaf lots of different ways but this week I tried a new way.

  • 1 package of turkey meatloaf
  • 1 package of Stove Top Stuffing – I used Herb flavor
  • 1 egg
  • 1 cup of water

Combine all above ingredients in a bowl.  Preheat oven to 350 degrees.  Spray muffin tins with cooking spray.  I used 6 of the larger type muffin tins.  Place meatball sized portions in each tin.  Bake for about 20-25 minutes until tops are crispy.  Done!  That’s it!  Simple and quick, who doesn’t love that???

Naturally, you can do this same technique with however you make your meatloaf.  If you want make some gravy on the side and top your muffins with that when serving.  My cousin made them with mashed cauli and she put it on top of the muffins as their “frosting”!  There are so many ways to get creative here!  I love this.  So give it a whirl and let me know your meatloaf muffin secrets!

Enjoy!

RHC

Lasagna Soup!

by // // No Comments

image image image image

Hi Housewives!

Today’s recipe is for Lasagna Soup!  I know, I know the thought of it sounds, well ummm, gross.  The looks of it are also not one of the most appetizing but I am always looking to try some new things.  I get bored of the same old stuff so when my friend and co-worker Sue told me her sons go crazy for this I was game to give it a try.

  • About 10 lasagna noodles, broken into pieces
  • 1-2 tablespoons of extra virgin olive oil
  • 1 onion chopped
  • 5 cloves of chopped garlic
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can crushed tomatoes
  • 1/2 cup chopped fresh basil, plus a few leaves for topping
  • 1/3 cup grated cheese – I prefer pecorino romano blend but you can use parmesan
  • 1/4 cup half and half
  • Meatballs (however you make yours)
  • Ricotta cheese, for topping
  • Salt and Pepper to taste

Bring a large pot of salted water to a boil.  Add the noodles and cook until al dente or however you prefer them.

Meanwhile, heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.  Add the onion and cook until softened.  Add your meatballs and brown.  Then, add your garlic and oregano and cook for a few minutes.  Add the tomato paste and cook, stirring for about 2 minutes.  Add your chicken broth, tomatoes and 1 cup of water.  Cover and bring to a simmer.  Uncover and cook for another 10 minutes.  When reduced and ready to serve add your noodles, basil, grated cheese and half & half and simmer for about 2 more minutes. Add salt and pepper to taste.

Serve the soup into bowls.  Top with a tablespoon of ricotta, a leave or 2 of fresh basil and if you wanted sprinkle some more grated cheese on top.  Enjoy!

We enjoyed this dish.  It was something different.  Next time, I may just brown chop meat and not make meatballs with it.  You can also use sausage out of the casing instead of chopped meat or meatballs.

RHC

Paleo Apple-Cinnamon Muffins!

by // // No Comments

 

 

imageimageimage image image image

Hi Housewives!

This weekends recipe is Paleo Apple Cinnamon muffins.  This is my 2nd. attempt at these muffins.  The first time I made them, I’ll admit, I forgot what I thought was one of the key ingredients the cinnamon! LOL  They came out awfully bland and tasteless and I attributed it to the lack of cinnamon.

This morning, I decided to give it another go and made sure I added ALL the ingredients and even put a little extra cinnamon.  I still do think they are missing some sweetness.  However, since it is a Paleo recipe they are good for you and good for you counts for something, right?!  So, I will eat them and to give it a little bit more of sweetness I will top it with just a little bit of jam.  :)

  • 1 cup of unsweetened applesauce
  • 4 eggs
  • 1/4 cup melted coconut oil
  • 2 tsp of vanilla
  • 1 tbsp of honey
  • 1/2 cup coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1tsp baking powder
  • 1/4 tsp salt

Preheat your oven to 350 degrees.  In a bowl, add applesauce, eggs, coconut oil, honey and vanilla and stir. When combined, stir in the flour, cinnamon, baking soda, baking powder and salt.  Line your muffin tins with liners.  Add the batter evenly in each cup, about 2/3 thirds of the way full.  This makes approximately 12 muffins.

Bake for about 15-20 minutes until a toothpick inserted into the center comes out clean.  Serve warm or store in the refrigerator in a baggie.  I topped mine with some Trader Joe’s fig butter and a little bit of butter and that made them better to me.  These are great for breakfast on the go….just heat for 20 seconds in micro, grab and go!  You may have to forego the jam if you do that, however.  Enjoy!

RHC

EASY Homemade Pesto Sauce!

by // // No Comments

image image image

Hi Housewives!

Ahhhhhhhh fresh Basil…I love it!  It’s alluring aroma brings me back to summers, childhood and my mother’s vegetable garden.  If you love pesto sauce then I’m sure you’ve tried the jarred types they sell in supermarkets only to be disappointed in the taste.  I have tried a few and was not very happy with them.

How many times have you needed just 4-5 fresh basil leaves to brighten up your pasta dish but have to buy a whole bunch???  Probably too many times to count.  If there’s one thing I despise its waste.  I hate having to throw perfectly good food out.  So, I am always trying to think of ways to use food before it goes bad.  So before your basil goes bad – turn your basil into a homemade pesto sauce!  It looks like it would be hard and intimidating to make but in fact it is quite the opposite!  It’s so easy and can stay in the fridge for up to a week or you can freeze it.  The thing with this recipe is actually tasting it along the way.  I am going to give you estimations on each ingredient but please taste it and add more of what you want.  That is what I basically do for this.

  • package of fresh basil leaves
  • a jar of pignoli nuts/pine nuts – You can also use almonds if you can’t find pignoli nuts
  • 1/2 cup grated cheese – I prefer pecorino/romano but you can use parmesan reggiano
  • 1 cup of extra-virgin olive oil
  • 3 cloves of garlic cloves
  • Salt and Pepper to taste

Put all ingredients except the olive oil into a food processor and pulse.  While, food processor is still running slowly pour in your olive oil and pulse.  You are done!!! EASY!  Did I say this was easy!?!  Now, think of the mark up on a pesto pasta dish in restaurants….hmmmm…..makes you think, huh?

Taste your pesto now and if you want to add more of this or that do so and pulse some more.  Serve over your favorite pasta, over chicken, as a topping with crackers or place in fridge until ready to use.  If you are freezing it put it in containers as air is the pesto’s biggest enemy and pour some olive oil over it to film it.

Enjoy!

RHC

« Older posts
Newer posts »