Master Quench Chicken and Pasta

A few years back, I was enjoying an evening of music and friendship at the Lion's Den in Stockbridge, Massachusetts.   They always have a wonderful choice of local brews and high end wines.  That's what I usually drink.  I was drawn to a specialty drink on the menu called a Master Quench.  One of the ingredients is maple syrup, the real stuff of course.  I had to try it!  Maple syrup is one of my addictions.  It was made with vanilla vodka, ginger beer (not ginger ale), maple syrup, and a dash of cayenne pepper.  Yes, it sounds strange!  But MY OH MY!  It is so good.  The sweet of the maple syrup takes some of the bite out of the cayenne pepper and the blend of those flavors is awesome!

My favorite REAL maple syrup

Fast forward to today.  I decided to make a marinade/sauce for my chicken and pasta based on those flavors.  I melted 2 ounces of butter and added 1/3 cup of Sriracha hot sauce, 2 tablespoons of freshly grated ginger, 3 tablespoons maple syrup and a cap full of real vanilla extract.  I let it warm slowly until I could smell all of the flavors had melded.

I cut up 1 1/2 pounds of boneless skinless chicken thighs into bite sized chunks and put in the bottom of my rice cooker.  I poured the melted butter mixture over the chicken.  I add 1 pound of elbow pasta and 4 cups of chicken broth. I mixed with tongs and put into the rice cooker base.  I cooked on the white rice setting until done.  I checked it after 12 minutes and stirred to be sure there was enough liquid for the pasta.   

It was AWESOME!!  My husband had 4 helpings.  It was so colorless though.  Next time, I will add diced sweet green and red peppers.

Alliterative Pasta in the Rice Cooker!

Pancetta,  Peas, Pepper and Parmigiano-Reggiano Pasta

1 pound pasta
32 ounces chicken broth

1 pound bag frozen petit peas

1/4 cup olive oil
1/2 stick unsalted butter
1/4 pound pancetta
1 large onion, sliced or diced to be the same shape/size as the pasta
2 tablespoons minced garlic - about 6 cloves
1 tablespoon freshly ground pepper

Put pasta and chicken broth in rice cooker.  Stir and put on white rice setting.

While pasta is cooking, put oil and butter in a saute pan and heat to medium high.   Add pancetta and onion and saute until the pancetta begins to crisp and the onion is soft and slightly browned.  Add garlic and saute one more minute.  Remove from heat and hold aside.

When rice cooker turns off, open it and add the bag of frozen peas.  Stir to combine.  Add the onion/pancetta mixture and stir again.  Add ground pepper and stir again.  Close rice cooker and allow to sit at the keep warm setting for 5-10 minutes to thaw peas and reheat the onion/pancetta mixture.

Serve with freshly ground Parmigiano-Reggiano cheese and more freshly ground pepper to taste.

REALLY FAST PASTA SALAD!

I love a good pasta salad.  I love when the pasta salad is a meal in itself.  Here is one that I love to make all the time and it is so easy and healthy too.

Ingredients:

1 pound whole grain macaroni or rotelli pasta, cooked to al dente and tossed in 3 tablespoons of olive oil.

Mix with the following:

1/2 cup each chopped celery, red and green sweet peppers.
1 jalapeno diced
1 pint cherry/grape tomatoes sliced in half
1 red onion, diced
1 cup corn kernels, fresh from the cob or canned is fine
1 13 ounce can black beans, drained and rinsed so the black doesn't discolor the salad
1 1/2  cups frozen small peas
2 cups plain yogurt
1 tablespoon sugar or splenda
1/2 cup white wine vinegar

Beef and Pasta in Rice Cooker Today

Today in my rice cooker is another invention of mine.  I browned a pound of beef stew meat in bacon fat.  Then I placed the browned meat in the bottom of my rice cooker.  I added 1 1/2 cups of tomato sauce, 3 tablespoons of minced garlic, 2 tablespoons of Worcestershire sauce, 2 teaspoons of hot Hungarian paprika, 2 1/2 cups of water and 1 box of orzo.  It is cooking on the "WHITE RICE" setting of my rice cooker and smells wonderful.  If I didn't have a picky husband I would have also added mushrooms.

Northern Italian Spaghetti in Rice Cooker

My heritage is Italian.  When I tell people that, they picture pasta, lasagna, lots of meatballs, lots of seafood and spice.  Not in my family!  The truth is, I am northern Italian. 

Picture the Italian landscape and right away you might notice that there is no where in northern Italy for grazing cows; therefore there is not much beef.  The cows that exist in northern Italy are milking cows for the plethora of cheeses that come from that area. Also, with no flat lands there is little room for large farms of wheat.  Therefore, not much pasta either!

My grandmother was a great cook.  We ate lots of pork, veal and chicken.  We ate quite a bit of fresh vegetables.  Pasta, when it was served, was a side dish like potatoes or rice.  OH!  RICE!  Yes, we ate lots of risotto too!  The flavors of porcini mushrooms and spicy sausage (from the aforementioned pigs) permeated the air, along with lots of cheese.  I didn't even taste lasagna until I was 16 years old.  And, the tomato gravies that are well known in most Italian, read southern Italian, kitchens and restaurants were only an occasional gravy.   Butter and cheese sauces along with herbs like basil were the sauces of choice.

Ahh, the word sauce!  Well, in my family if it has meat in it, or flavoring it or is served with meat, it is a GRAVY!

So, this leads me to my recipe today.

1 pound bulk Italian sausage meat; hot or spicy or a mixture
1 onion, diced

6 ounce can tomato paste
1 tablespoon dried oregano
3 garlic cloves, minced

handful of dried porcini mushrooms

4 cups water
1 8 ounce can tomato sauce
1 pound spaghetti

In a skillet, or the browning setting of rice cooker, brown the sausage meat with the onion until onion is translucent and sausage is granular.

If using a skillet, pour the entire amount into the rice cooker.  Add the tomato paste, oregano and garlic and stir to coat everything with the tomato paste.  Crush the porcini mushrooms and add to the rice cooker.  Add the water and tomato sauce and stir well. 

Break up the spaghetti into three and add to the rice cooker.   Stir to separate the pasta and close cooker.  Cook on white rice setting.  Open cooker and stir to keep pasta from sticking 2-3 times during the cooking time.

Serve with plenty of Parmesan cheese.

Menu 7-16 - 7/23

Mon - 7/16 - Spanish pork and rice
Tue - 7/17 -  Pasta with tomato gravy
Wed - 7/18 - Asian Chicken and rice with miso BBQ sauce
Thu - 7/19 - Stuffed Baked Potatoes with Broccoli and Cheese
Fri - 7/20 - Wings, celery and carrots
Sat - 7/21 - Pork cutlets and potato pancakes and salad
Sun - 7/22 - Hot Sausage Sandwiches with slaw
Mon - 7/23 - Pizza

Menu 5/24 - 6/1

Thu 5/24 - Chicken Caesar Salad
Fri 5/25  -  Bacon, Lettuce and Tomato Pasta Salad
Sat 5/26 -  Out
Sun 5/27 - Snake Alley Shrimp and Noodles*
Mon 5/28 - Franks and Beans
Tue 5/29 - Greek Pasta Salad
Wed 5/30 - Golden Chicken and Rice**
Thu 5/31  - Pork Enchilada Casserole
Fri 6/1  -   Pasta Amatriciana 

---------------------
* SNAKE ALLEY NOODLES

12 oz. uncooked spaghetti
1/4 cup soy sauce
2 TBSP dry sherry
4 tsp. cornstarch
1 pound ground pork
1 tsp minced, fresh ginger root
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions, tops included
1/2 pound cooked baby shrimp

Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside.  In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly.  Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat.  Add the shrimp and heat through.  Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.

++++++

**Golden Chicken with Rice
Serves: 4

Ingredients:
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 -1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix

Instructions:

In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender.
Yield: 4 servings.

Today's creativity

Today I am making a Mexican inspired meal.  I am taking boneless skinless chicken thighs that have been cut into chunks and browning them up with an sliced onion and a minced jalapeno pepper.  Then I will add black beans, corn, medium salsa, and some Philadelphia Sante Fe Cooking Creme and toss with cooked pasta.  It will go into the oven to melt some shredded cheddar on top and finish cooking the chicken.  I am looking forward to it.

Hot Sausage Pasta

Right now I have a hot sausage and pasta dinner cooking away in my rice cooker.

1 1/2 pounds of HOT turkey sausage
1 1/2 boxes of whole grain spaghetti, broken into 2 inch pieces
4 garlic cloves minced
4 cups water
1 28 ounce can diced tomatoes
1 onion, diced
1 teaspoon oregano

1-2 cups of your favorite homemade or jarred tomato gravy (sauce to most Americans)

Put everything except the tomato gravy in rice cooker. Set to mix or white rice setting. Press start. When rice cooker turns to keep warm, check to see if it needs more gravy and add as necessary. Serve with grated Parmesan cheese.

Menu 8-16 to 8-26

Diane's Menu 8-16 to 8-26

Tue 8-16 - Asian Grilled Pork Chops and Miso Sambal Cole Slaw**
Wed 8-17 - Chinese take out
Thu 8-18 - Chicken Cordon Bleu Pasta in Rice Cooker
Fri 8-19 - Buffalo Wings, carrot and celery
Sat 8-20 - Black Beans and Pork Stew in Slow Cooker
Sun 8-21 - Hot Sausage and Ziti in Rice Cooker
Mon 8-22 - Pizza
Tue 8-23 - Chicken and Snow Peas over Brown Rice
Wed 8-24 - Chinese take out
Thu 8-25 - Roast Chicken Thighs and Potatoes
Fri 8-26 - Steak Wraps with Caesar Salad

***

Miso Sambal Cole Slaw Dressing

2 TBSP chile paste with garlic
2 TBSP chopped peeled ginger
2 TBSP white miso
2 TBSP rice wine vinegar
1 1/2 TBSP sugar or Splenda
1 1/2 TSP dark sesame oil


**

Chicken Cordon Bleu Pasta in Rice Cooker (serves 4-6)

1 pound sturdy whole grain pasta like rigatoni, ziti or rotelle
2 boneless skinless chicken breasts, cut into small chunks
4 ounces sliced prosciutto or leftover ham or deli ham
2 ounces thick sliced swiss cheese, cut up or torn
2 TBSP minced garlic
1 medium onion, diced
1 can evaporated skim milk
1/2 cup dry white wine (or sherry) and 2 1/2 cups water (or 3 cups water)
6 wedges laughing cow Swiss cheese

Put all ingredients in rice cooker. Press start. About 30 minutes into cycle check to see if there is enough water for pasta. You might have to add another 1/2-1 cup. Stir well when rice cooker is done before serving.

**

Diane's Chili Mac in Slow Cooker

I am sure many people cook chili in their slow cooker. This is my version. It makes enough for 6 people.

2 lbs ground beef (a mixture of beef and pork also works)
1 29 ounce can tomato sauce
1 29 ounce can diced tomatoes
1 29 ounce can black beans (I often use a mixture of different beans - kidney, white, garbonzo - whatever you prefer)
2 large onions, diced
2 tablespoons chili powder
2 tablespoons minced garlic (approximately 6 cloves)
2 tablespoons cumin
1 tablespoon dried oregano
1-3 teaspoons cayenne pepper or 2-3 diced fresh jalapenos
1/2 pound sturdy whole wheat pasta (like rigatoni, shells, rotini, elbows etc)
1 cup shredded cheddar cheese

Brown ground meat in skillet, breaking up chunks.

While meat is browning put the rest of the ingredients in a slow cooker except the pasta and cheese. When meat is browned add it to slow cooker and stir to combine. Cook on medium for 8-9 hours. One hour before it's done, turn to high and stir in pasta. When done, stir in cheese. Pass hot sauce if not spicy enough.

****

What's cooking this week?

Diane's Menu 5/12/2011 - 5/21/2011

Thu - 5/12 - Chicken Cordon Bleu Pasta
Fri - 5/13 - Ditalini and Peas
Sat - 5/14 - Chicken Caesar Salad
Sun - 5/15 - Ravioli Lasagna
Mon - 5/16 - Pizza
Tue - 5/17 - Pork Meatloaf and Roast Potatoes
Wed - 5/18 - Baked Beans and Franks in Slow Cooker
Thu - 5/19 - Asian Ribs and KimChi Style Cole Slaw
Fri - 5/20 - Hot Dogs and Sweet Potato Fries
Sat - 5/21 - Buffalo Chicken Tenders over Rice, Carrot Sticks

****

Diane's Menu 2/2/2011 - 2/10/2011

Diane's Menu 2/2/2011 - 2/10/2011


Tue - 2/2 - Sweet and Sour Pork Stew with Cherries and Pineapple
Wed - 2/3 - Ditalini and Peas
Thu - 2/4 - Red Curry Chicken over rice
Fri - 2/5 - Haddock Florentine over Lentils
Sat - 2/6 - Turkey Burgers
Sun - 2/7 - Pasta and Hot Sausage
Mon - 2/8 - Pizza
Tue - 2/9 - Beef Stew
Wed - 2/10 - Chicken Parm Wedges

***

Diane's Menu 1/4/2010 -

Diane's Menu 1/4/2010 -

TUE 1/4 - Hawaiian Pork Chops, Sweet and Sour Carrots
WED 1/5 - Apple Cider Pork Roast, German Hot Potato Salad
THU 1/6 - Pasta Carbonara and Peas
FRI 1/7 - Burgers, Sweet Potato Fries
SAT 1/8 - Chicken Parmigiana
SUN 1/9 - BBQ Pork, Slaw
MON 1/10 - Pizza
TUE 1/11 - Fish Sandwich, Slaw
WED 1/12 - Twice Stuffed Baked Potatoes with BBQ Pork and Cheese
THU 1/13 - Spinach Ravioli Lasagna

*******

Diane's Menu 11/20 - 11/28/2011

Diane's Menu 11/20 - 11/28/2011

Sat 11/20 - Braised Paprika Chicken **, Spinach
Sun 11/21 - Stuffed Pork Chops, Home Fries, Carrots
Mon 11/22 - Pizza
Tue 11/23 - Chicken and Broccoli Roll-ups
Wed 11/24 - Ham, Asparagus, Sweet Potatoes
Thu 11/25 - GUESS!
Fri 11/26 - Pasta and Hot Sausage Marinara
Sat 11/27 - Shrimp and Spinach Risotto
Sun 11/28 - Chicken and Chickpea Curry

*****

Braised Paprika Chicken
Aida Mollenkamp

Recipe courtesy Aida Mollenkamp
Total Time:1 hr 5 min

* Prep: 10 min
* Cook: 55 min
* Yield: 4 servings

Ingredients

* 2 tablespoons kosher salt
* 2 tablespoons smoked paprika
* 1 teaspoon freshly ground black pepper
* 2 1/2 pounds bone-in chicken thighs (about 6 to 8)
* 1 tablespoon vegetable oil

* 2 medium yellow onions, quartered and thinly sliced crosswise
* Salt and freshly ground black pepper
* 1 medium russet potato, small dice
* 2 cups low-sodium chicken broth


Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.

Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Diane's Menu 8/19/2010 - 8/26/2010

Diane's Menu 8/19/2010 - 8/26/2010

Thursday 8/19 - Franks and Beans, Corn Bread
Friday 8/20 - Out
Saturday 8/21 - Garlic Chicken over Farfalle
Sunday 8/22 - Apple Glazed Pork with Sweet Potatoes
Monday 8/23 - Pizza
Tuesday 8/24 - Cheesy Chicken Chili Bake**
Wednesday 8/25 - BBQ Pork Ribs, French Fries, Salad
Thursday 8/26 - Pasta and Broccoli in Spicy Garlic Oil


** Recipes below
***********
Cheesy Chicken Chile Bake

1 can (10 1/2 ounces) condensed cream of chicken soup
1 jar cheese spread, 8 ounces
1/2 cup milk
2 cups leftover cooked diced chicken
1 small can (4 ounces) chopped green chiles
2 tablespoons finely chopped green onion or 2 teaspoons dried minced
onion
4 cups corn chips

Chicken and cheese and chile bake recipe directions:
In a saucepan over medium-low heat, heat soup and cheese until well
blended. Gradually stir in milk; add chicken, chopped chile, and onion.
Cook and stir until bubbly. Crush half of the corn chips. Place the
crushed corn chips in the bottom of a 1 1/2-quart casserole. Pour in
soup and chicken mixture; top with remaining corn chips. Bake chicken
with chile and cheese at 350° for 20 minutes. Chicken chile cheese
bake serves 4.

**

Rice Cooker Pasta

Perhaps you think that it can't be done. Or if you know it can be done, perhaps you think no gourmet would do it. Or, no self respecting Italian anyway.

But, you would be wrong. Pasta cooked in a rice cooker can be marvelous. If you remember enough liquid and to save some of the sauce for the keep warm cycle it can be even gourmet!

Here is one of my favorites:

Curried Pasta with Meatballs
Serves 4

2 tablespoons butter
2 tablespoons curry powder (I use far more, we love it spicy)
1 can cream of celery soup
2 cloves of garlic minced
2 vegetable or chicken bouillon cubes


4 cups water
1 pound orzo
8 meatballs (from a previous recipe or frozen bag works well)
1 package frozen spinach

1 1/2 cups frozen peas


In the rice cooker, melt the butter and add the curry powder. Stir to combine. Add next 3 ingredients. Mix well. Add water,orzo, frozen spinach (no need to thaw) and meatballs (no need to thaw).

For my rice cooker, I set it on mixed and press start. I believe that a white rice setting will work as well.

When cooker turns to keep warm, add frozen peas and stir enough to thaw.

Serve with cilantro and green onions to garnish.

YUMMY!

***