Rigatoni with Chicken Thighs

This is a very delicious comfort food!  I made this the other night for dinner and served it with Bruschetta. Made the perfect combination!   I also used chicken breasts instead of chicken thighs.  The recipe says 1 package of rigatoni but doesn't mention what size.  I used 12 ounces.

I got the recipe here.  The picture is of my dish.

Rigatoni with Chicken Thighs

• Salt
• 1
  package rigatoni (or your favorite pasta)
• Olive oil, as needed
• 8
  boneless, skinless chicken thighs, cut into small pieces
• 3
  cloves garlic, minced
• 1
  small to medium-sized onion, chopped
• 1
  cup chicken broth (or white wine)
• Two
  15-ounce cans crushed tomatoes
• Freshly ground black pepper
• Pinch sugar
• Fresh basil, as needed
• Grated parmesan, grated
  
  Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm). Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces. Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes. Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine. Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
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Meatless Cabbage Soup

I made this soup last night.  I posted the picture of it to Facebook and now, everyone wants the recipe!

I LOVE this cabbage soup. Why? It’s absolutely delectable!!

I served this with garlic bread.  What a great combination!

Cabbage Soup
Total Time:  32 Mins  Prep Time:  7 Mins  Cook Time:  25 Mins  Serves 6-8  Yield 1 Cup

INGREDIENTS

32 oz. beef broth 
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1 small onion
1 cup chopped carrot
1 cup chopped zucchini (yellow or green)
1/2 cup chopped peppers (yellow, red or green)
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
salt & pepper to taste


INSTRUCTIONS

1. Spray pot with non stick cooking spray saute onions, carrots, peppers and garlic for 5 minutes.

2. Add broth, tomato paste, cabbage, basil, oregano and salt & pepper to taste.3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
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CUBED STEAKS PARMIGIANA

My husband loves cubed steaks and when he cooks them, they come out really good.  Not so much when I make them......until now!

I was looking through my cookbooks and came across this recipe in my Taste Of Home Winning Recipes Book.

 The cubed steaks came out super moist and full of flavor!  Will definitely be making this more often.

You can find the original recipe with nutritional information here.

CUBED STEAKS PARMIGIANA

MAKES:

4 servings

TOTAL TIME:

Prep: 20 min. Bake: 40 min.

INGREDIENTS

• 3 tablespoons all-purpose flour1/2 teaspoon salt
  1/4 teaspoon pepper
  2 eggs
  3 tablespoons water
  1/3 cup finely crushed saltines
  1/3 cup grated Parmesan cheese
  1/2 teaspoon dried basil
  4 beef cube steaks (4 ounces each)
  3 tablespoons canola oil  (I used Olive Oil)
  1-1/4 cups tomato sauce  (I used diced  tomatoes)
  2-1/4 teaspoons sugar
  1/2 teaspoon dried oregano, divided
  1/4 teaspoon garlic powder
  4 slices part-skim mozzarella cheese (I used shredded)
  1/3 cup shredded Parmesan cheese
  
  

  DIRECTIONS

  In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl.

  Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side.

  Arrange steaks in a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until thermometer reads 160°. Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer.

  Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
  
  
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Slow Cooker Stew Beef In Mushroom Gravy

 Don't you just love comfort food on cold, chilly evenings?  I know I do!  This mouth-watering recipe will leave you wanting more!  The beef cooks for hours so it just falls apart and is oh so savory!

You can serve this over mashed potatoes, noodles or other pasta of your choice or try over rice.

*Just a note:  I found this recipe online but tweaked it to make it my own. Find the original recipe here.

Slow Cooker Stew Beef In Mushroom Gravy

*This fed 3 of us with 2 having seconds.  Not sure of serving size

Ingredients

• 1  1/2 lbs Stew Beef, cubed 1-1 1/2 in.
• 1 tbsp of salted butter
• 2   tbsp olive oil
• 1/4 lb sliced mushrooms
• 1/2 tsp seasoning salt
• 1 tbsp black pepper
• 1 cup beef broth
• 1 tsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1/2 teaspoon dried thyme
• 1/2 cup diced onion
• 1 1/2 tbsp beef broth
• 1 cloves of garlic, minced
• 1 tsp gravy master
• 1 tbsp cornstarch

Instructions

1. In a Large skillet, heat the oil and the salted butter over a Medium heat
2. Add in the stew beef, season them with seasoning salt and black pepper.  Saute until slightly brown
3. Transfer into yslow cooker.  Be sure to scrape pan to get ALL the flavoring into the slow cooker
4. Add the beef broth, Worcestershire sauce, mushrooms,  and brown sugar.  Mix in the ketchup. Sprinkle the beef with thyme, diced onions and garlic.
5. Cook on low for 5 hours.
6. Combine water and cornstarch in  small bowl ,  pour into the crockpot. Add gravy master; stir until sauce has thickened.  Cook  for an additional 15 minutes.

Oven-Roasted Potato Wedges

The other night, I made up a recipe for a London Broil Marinade.    I knew I wanted to do potatoes with it but wasn't quite sure what I wanted to do with potatoes so I broke out my  Taste Of Home Cookbook and came across a recipe for  Oven-Roasted Potato Wedges.

The recipe called for Baking Potatoes and Rosemary.  Neither of which I had so I substituted the baking potatoes for Red Potatoes and the Rosemary for Thyme.

Oven-Roasted Potato Wedges

MAKES:

8 servings

TOTAL TIME:

Prep: 10 min. Bake: 45 min.

INGREDIENTS

• 4 unpeeled baking potatoes (2 pounds)
• 2 tablespoons olive or vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
  
  

  DIRECTIONS

  Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.Yield: 8 servings.

  NUTRITIONAL FACTS

  1 each: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
  
  
  

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April's Marinated London Broil

This past week, my Husband and I bought this great, thick cut of London Broil.
 I wanted to do something different with this beautiful piece of meat and decided to make my own marinade for it.  So, I gathered up some ingredients and did just that!

I started by peeling and chopping up the baby onion.  I then combined it, the lemon juice, balsamic vinaigrette, olive oil, thyme, minced garlic, and oregano in a medium bowl.

Once this was well blended, I poured the mixture into a ziplock bag.   I then pierced the london broil 6 times each on both sides with a fork. Then placed the meat in the bag.

I let this marinate in the refrigerator for about 24 hours.  I flipped the London Broil over in the morning to let the juices flow through to the other side.

This is how it looked before I put it in the oven.  I sprinkled on the salt and pepper before placing it in the oven.  It was so aromatic I just knew it was going to be delicious!

 I broiled it for 6 minutes on each side and it came out perfectly rare!

It was so mouth-watering delicious, packed full of flavor.  This piece of meat  was nice and juicy, tender and melted in your mouth!  I served it with Roasted Potato Wedges (recipe)

April's Marinated London Broil

INGREDIENTS:

1 Baby Onion; peeled and chopped

3 Tbsps Lemon Juice

3 Tbsps Balsamic Viniagrette

1 Tbsp Olive Oil
1 Tsp Thyme Leaves (or 2 tsp fresh Thyme)
1 1/2 tsp Minced Garlic (or 4 cloves; minced)
1 Tsp dried oregano (or 1 Tbsp Fresh oregano)
1-2 lbs London Broil  (Mine was about 1 1/2 lbs)
1/4 tsp Salt
1/4 Tsp Pepper

DIRECTIONS:

Combine first 7 ingredients in medium bowl then pour into zip lock bag.  Pierce London Broil with a fork 6 times on each side; add to bag, seal.

Marinate in refrigerator overnight, flipping over in the morning.

Preheat broiler.

Remove meat from bag, place on broiler pan.  Sprinkle with the salt and pepper.  Broil 4 inches from heat for 6 minutes on each side or until desired doneness.  Let stand 10 minutes.

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Hot Chicken Sundae

I have to tell you first where this idea came from.  We were at the NY State Fair a few years ago and I saw a sign for "Hot Beef Sundae".  I had no idea what one was and was thinking "Ewww, must be something off the wall like deep fried ice cream or something."

My husband and I decided to ask the people at the concession stand what they were so we tried them and OMG!!  We liked them so much that a few weeks later, I made them myself.

A couple of months ago, I thought why not make a Hot Chicken Sundae and I proceeded to do just that.  And we had it again, tonight.

What is a Hot Chicken Sundae?  Well, it's mashed potatoes which represent the ice cream, top that with chicken and gravy to represent the syrup, sprinkle on shredded cheese, then add a spoonful of sour cream and top with a cherry or grape tomato (the cherry!)

Now, I don't measure or weight anything when I cook.   So, I will tell you approximately what I used. 

INGREDIENTS

4 boneless, skinless chicken breasts
2 - 10.5 oz cans of chicken gravy  (you can make your own)
5 medium sized potatoes
shredded cheddar cheese
sour cream
cherry or grape tomatoes


DIRECTIONS

Cook, then shred the chicken.  I let the shredded chicken sit in the broth until we were ready to use it.

Peel, cook and mash the potatoes.

I heated the gravy while I was mashing the potatoes.

Layer mashed potatoes, chicken, gravy, cheese, sour cream and finally the tomato and enjoy!

Side note: I had way too much chicken so, I am freezing it for another day.

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