Penne with Chicken, Wild Mushrooms and Peas
Penne with Chicken, Wild Mushrooms and Peas Recipe courtesy Robin Miller 2007
Episode: Fish and Fowl
1-ounce dried porcini mushrooms
1 cup hot water
1 pound penne pasta
1 tablespoon olive oil
1 leek, rinsed well and chopped
1 cup sliced shiitake mushrooms
1 heaping cup cooked chicken
1 teaspoon dried tarragon
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon cornstarch
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley
Salt and ground black pepper
Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
Cook penne according to package directions.
While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.
Chicken in Parmesan Chive Cream Sauce
Chicken in Parmesan Chive Cream Sauce Recipe courtesy Robin Miller 2007
Episode: Fish and Fowl
1 tablespoon olive oil
1/2 cup shallots, diced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups heavy cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions
Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
Chicken in Parmesan Chive Cream Sauce
Chicken in Parmesan Chive Cream Sauce Recipe courtesy Robin Miller 2007
Episode: Fish and Fowl
1 tablespoon olive oil
1/2 cup shallots, diced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups heavy cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions
Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
Beer Battered Tilapia
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| Olive oil 3/4 cup all-purpose flour, divided 2/3 cup beer 1 egg, lightly beaten 1 1/2 teaspoons baking powder 4 tilapia or flounder fillets, about 5 ounces each Salt and freshly ground black pepper 2 tablespoons fresh lemon juice 2 teaspoons red chili paste 1 (11-ounce) can mandarin oranges, drained and chopped 1 tablespoon chopped fresh cilantro leaves Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heatIn a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish. Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides. Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate. While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish. |
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Slow Cooker Jambalaya
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Discard bay leaves and spoon mixture over cooked rice.
Ragin’ Cajun Chili ala Rachael ray
Ragin’ Cajun Chili
Ingredients
3 tablespoons extra-virgin olive oil (EVOO)
1/2 pound andouille sausage, chopped
1 1/2 pounds ground chicken
1 1/2 pounds ground pork
3 ribs celery, chopped
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
4 tablespoons hot sauce (like Red Hot or Tabasco)
2 sprigs thyme
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
1/2 tablespoon cayenne pepper
3 cups chicken stock
1 lg can crushed tomatoes
1 reg can tomato sauce
Salt and freshly ground black pepper
2 bunches scallions, chopped
1 large bag plain Fritos
Yields: 8 servings
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Preparation
Heat EVOO in a large Dutch oven pot and cook the andouille sausage for about 2 minutes. Add the ground chicken and pork in an even layer; do not overcrowd the pot. Break up the meat with the back of a wooden spoon and scrape up the bits at the bottom. Continue to cook until all the meat is super-duper brown. To the pot, add the celery, onion, green bell pepper and garlic, and cook for 3-4 minutes.
Add the hot sauce, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes or until reduced.
Season the chili with salt and freshly ground black pepper. Serve with some crushed fritos and chopped scallions on top.
Buffalo Chicken Chili ala Rachael Ray
Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 pounds all-white meat ground chicken breast
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 ribs celery, finely chopped
- 5 large cloves garlic, chopped
- 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1/4 to 1/2 cup hot sauce, depending on how hot you like it
- 1 15-ounce can tomato sauce (if you have a big can of tomatoes, don’t go to the store to get the sauce, it’s fine. Just use what you have)
- 1 15-ounce can crushed tomatoes
- 1 7-ounce bag yellow corn chips
- 1 7-ounce bag blue corn chips
- 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
- 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
Preparation
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
(We don’t like blue cheese, so try it with your favorite melted cheese instead if you are like we are.)
Monkey Bread
MONKEY BREAD
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nts, raisings or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits.
Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
