Delicious “Italian Hot Pot” (WAY too quick and easy!) Wednesday weekly recipe post

The WAY too quick and easy, delicious “Italian Hot Pot”

italianhtpt

The Stuff you need:

  • 5 cups vegetable or chicken or beef stock
  • 2 Tbsp olive oil
  • 16 oz. fettuccine
  • 10 oz. frozen chopped spinach
  • 1 (28 oz.) can diced tomatoes
  • 1 small can tomato paste
  • 8 oz chickpeas
  • 1 medium onion sliced
  • 1 small green pepper chopped
  • small can sliced black olives
  • 1 cup artichoke hearts quartered
  • 6 cloves garlic thinly sliced
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 tsp red pepper flakes
  • salt, pepper pepper to taste
  • ground parmesan cheese to taste

What to do with the Stuff:

  1. Add 5 cups of stock to a large pot
  2. Break the fettuccine in half to make stirring easier later, and then add it to the pot
  3. Add the canned tomatoes (undrained), tomato paste, chick peas, olive oil, frozen spinach, onion, garlic, pepper, olives, artichoke hearts, basil, oregano, red pepper, salt & pepper.
  4. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot
  5. Turn heat to high, bring to full, rolling boil
  6. Remove the lid, turn the heat down to medium
  7. Allow the pot to continue to boil over medium heat, uncovered for 12-15 minutes, or until the pasta is cooked and most liquid has been absorbed
  8. Stir the ingredients to prevent pasta from sticking to the bottom, avoid over stirring whichwill cause pasta to become sticky
  9. The pot must be boiling the entire time
  10. After the pasta is cooked, garnish with parmesan cheese over top.

 

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Bacon wrapped chicken breasts, stuffed with spinach and goat cheese

Bacon wrapped chicken breasts, stuffed with spinach and goat cheese 

wrapbreast

The Stuff you need:

  • 10 oz chopped frozen spinach, thawed and drained dry
  • 12 pieces bacon cooked to soft, and drained (pliable enough to wrap the stuffed breasts in)
  • 4 ounces crumbled goat cheese
  • 1- 8 oz pkg cream cheese softened
  • 8 oz shredded pepper jack cheese
  • 6 garlic cloves, chopped
  • 1 small onion chopped
  • 3 (6-ounce) skinless, boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon lemon pepper
  • 1 Tablespoon crushed red pepper
  • 2 teaspoons fresh lemon juice
  • 1 Tablespoon hot sauce
  • 1 cup sour cream
  • ½ cup mayonaise

What to do with the Stuff:

  • Preheat oven to 375°.
  • Use a large skillet that you cooked the bacon in – use approx 4TBS of the bacon grease- or olive oil
  • Sautee garlic, onion, then add spinach to pan; cook 2-3 minutes to warm through spinach remove from heat
  • In the pan, combine the spinach mixture, with the cheeses, add lemon pepper, crushed red peppers, salt, pepper
  • Cut a horizontal slit through the thickest portion of each chicken breast to butterfly
  • Spread fair amount on each breast (2TBS)
  • Roll around cheese mixture to form a ball
  • Sprinkle chicken with salt and pepper
  • Wrap stuffed breasts tightly with softened bacon strips to completely cover the stuffed chicken breast
  • Place in lightly greased pan
  • To the remaining spinach /cheese mixture, (and any leftover bacon if you have-chopped) add sour cream, mayonnaise, lemon juice and hot sauce, mix well
  • Pour sauce over top, bake at 375° for 50 min

Creamed Spinach Bacon Chicken Pasta

Creamed Spinach Bacon Chicken Pasta

spin.chic

The Stuff you need:

  • 12 slices bacon
  • ½ lb mushrooms, sliced
  • 6-8 cloves garlic
  • 1 small onion diced
  • 6 skinless, boneless chicken breast halves – cut into strips
  • 1 1/2 cups all-purpose flour for coating
  • 1 cup white wine
  • 1 bag fresh spinach, washed, stems removed
  • 1 ½ cup sour cream

What to do with the Stuff :

  • In large skillet, fry bacon until cooked to your liking
  • Remove bacon strips from skillet, drain on paper towels
  • Leave bacon fat in skillet for sautéing
  • Sautee onions, garlic, and mushrooms until soft
  • Dredge/coat chicken breasts in flour, then brown in the same skillet until crispy on each side, and done
  • Remove chicken from skillet and place on paper towels
  • Pour out any remaining bacon fat, and add the wine
  • Add the spinach, cover the skillet and simmer over medium low heat until spinach is wilted
  • Add the sour cream and chicken breasts to the skillet and mix with the spinach, & veggies
  • Crumble bacon slices into bits and add to the chicken/spinach mixture
  • Cover skillet and simmer for about 5 minutes
  • Serve over pasta of your choice

 

THE BEST, crunchy-est, most delicious hotwings EVARRR! Saturday weekly recipe post

UBER crunchy, yummy CHICKEN WINGS MMmmmmm!

wings

 

Stuff you need :

  • 1 quart Vegetable (or oil of your choice) for frying
  • 12-16 wings, separated into drums, and flats
  • 1/2 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten
  • ¼ cup water

Wing sauce:

  • 1 stick butter
  • 1 tablespoon white vinegar
  • ¼ cup hot pepper sauce
  • crushed red pepper, salt and pepper to taste
  • Melt the butter in a large skillet
  • Stir in vinegar and hot pepper sauce
  • Season with crushed red pepper, salt and pepper to taste

What to do with the stuff:

  • Preheat oil in a deep-fryer to 350 degrees F
  • Measure flour into a pie plate
  • In another pie plate combine panko, Parmesan, parsley, red pepper flakes, salt and pepper, to taste
  • In a third plate add whisked eggs and water
  • Dredge the wings in the flour, followed by the egg, then in the panko
  • Place the breaded wings in the hot oil, fry until golden brown, turning about halfway cook 8-10 minutes
  • Drain on a paper towel lined sheet tray, season with salt and pepper
  • Coat each wing with the amazingly yummy wing sauce

For the dipping sauce:

Mix together:

(to your taste)

Blue cheese, ground parmesan cheese, lemon pepper

Serve with carrot sticks and celery

 

Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

arroz con chorizo

 

The Stuff you need

  • 3 TBS Olive oil
  • 4 links (16 oz.) Mexican Chorizo
  • 8 boneless, skinless chicken thighs
  • 6 cloves garlic chopped
  • 3 stalks celery chopped
  • 1 small onion chopped
  • 1 small green pepper chopped
  • 1/2 small can tomato paste
  • 1 cup dry long grain white rice
  • 2 (15 oz.) can diced tomatoes
  • 8 cups chicken or veggie stock or broth
  • 2 bay leafs, halved
  • 1 TBS crushed red peppers
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 bunch green onions

What to do with the Stuff:

  • Cut the chicken thighs into small, one inch chunks
  • Add the oil to a large pot, along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing)
  • Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 8-10 minutes), remove from pan, set aside
  • To that pot, add garlic,celery,onion, & pepper saute until veggies are soft
  • Add the tomato paste and dry rice to the pot, cook until rice is slightly browned ( 2-3 min) stirring constantly
  • Stir and cook for about two minutes, don’t let it stick/burn
  • Add the chicken broth and diced tomatoes (with juices) to the pot
  • Stir to combine and dissolve anything stuck to the bottom of the pot
  • add the bay leaf, cumin, paprika, and oregano
  • Add meat back to pot
  • Stir once more, place a lid on the pot, and turn the heat up to high
  • As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes
  • After 30 minutes, turn the heat off and let the pot sit for an additional 10 minutes, undisturbed, to continue to steam
  • Remove the lid and fluff the jambalaya
  • Serve hot, topped with sliced green onion

 

Slow Cooker Spicy BBQ Pulled Pork

SlowCooker Spicy BBQ Pulled Pork

pulledpork

The Stuff:

  • 1 (5 pound) bone-in pork shoulder roast
  • 1 tablespoon salt
  • ground black pepper
  • 1 1/2 cups apple cider vinegar
  • 2 tablespoons brown sugar
  • 4 tablespoons hot pepper sauce
  • 2 teaspoons cayenne pepper
  • 2 tablespoons crushed red pepper flakes

What to do with the stuff:

  • Place the pork shoulder into a slow cooker and season with salt and pepper
  • Pour the vinegar around the pork
  • Cover, and cook on Low for 12 hours
  • Pork should easily pull apart into strands
  • Remove the pork from the slow cooker and discard any bones
  • Strain out liquid, save 2 cups (discard any extra)
  • Shred the pork using tongs or two forks, return to the slow cooker
  • Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce
  • Mix into the pork in the slow cooker
  • Cover and keep on Low setting until serving

Delicious Fried Zucchini

Delicious Fried Zucchini

friedzucc

Stuff you need :

  • 1 quart Vegetable (or oil of your choice) for frying
  • 3 large zucchini, cut into 1/2-inch rounds
  • 1/2 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten with ¼ cup water

What to do with the stuff:

  • Preheat oil in a deep-fryer to 350 degrees F
  • Measure flour into a pie plate
  • In another pie plate combine panko, Parmesan, parsley, red pepper flakes, salt and pepper, to taste
  • In a third plate add whisked eggs and water
  • Dredge the zucchini in the flour, followed by the egg, then in the panko
  • Place the breaded zucchini slices in the hot oil, fry until golden brown, 4 to 6 minutes
  • Drain on a paper towel lined sheet tray, season with salt and pepper

For the dipping sauce, Mix together:

(to your taste)

1 C Mayonnaise, horseradish, ground parmesan cheese, srihacha sauce, lemon pepper

Chipotle Pork Tacos

Chipotle Pork Tacos

pork.tacos

The stuff you need :

  • 1-pound pork tenderloin
  • 1 1/2 teaspoons grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons chopped chipotle chile, in adobo sauce
  • 4-6 garlic cloves crushed
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 cup thinly sliced shallots
  • 2 TBS olive oil
  • 8 (6-inch) corn tortillas
  • 1/4 cup sour cream (optional)
  • Chopped cilantro

What to do with the stuff:

  • Place pork tenderloin between 2 sheets of heavy-duty plastic wrap
  • Pound to 1/4-inch thickness using a meat mallet or small heavy skillet
  • Cut pork into thin strips
  • Combine pork, lime rind, and next 6 ingredients
  • Heat ½ of the olive oil in large nonstick skillet over medium heat
  • Add shallots to pan; sauté for 4 minutes or until tender
  • Place shallots in a large bowl
  • Add remaining olive oil to pan
  • Add pork; sauté for 3 minutes or until no longer pink
  • Add pork to shallots
  • Warm tortillas according to the package directions
  • Spoon 1/3 cup pork mixture onto each tortilla, top each tortilla with 1 1/2 teaspoons sour cream and cilantro
  • Fold in half, serve