K-Craig's Chicken Riggies

My cousin K makes some seriously fine chicken riggie. In our hometown, there are entire contests over the best chicken riggies recipe. I don't know why she hasn't entered it into one, but I'm positive it would win.

I decided to try my hand at making them. They turned out great. And it made SO much that I was able to freeze half of the sauce and still take some to work for lunch.

You need:

3 chicken breast halves, cut into bite size pieces
1 stick of butter
1 onion, chopped roughly
3 cloves of garlic, minced
2 green bell peppers, chopped roughly
1 can black olives, sliced
8 oz. mushrooms, sliced
cherry peppers, sliced
1 28oz can crushed tomatoes
1 28oz can whole plum tomatoes
 1 lb, rigatoni, cooked according to package directions
1/2 pt. heavy cream

Melt the butter in the largest saucepan you have.  Saute the onion and garlic in the butter over medium-low heat until softened. Add the chicken. When the chicken is partially cooked, add the bell peppers. Once the chicken is cooked, add the crushed and plum tomatoes, breaking the plum tomatoes up gently with the back of your spatula. Add the olives, mushrooms, and cherry peppers. How many peppers depends on your heat preference. My kids are wimps. I used only two and some of the juice for flavor. You can always, as K recommends, split the sauce into two pans at this point, adding just a splash of juice for the kids and as many peppers you want in the other for the adults. Bring to a gentle boil and reduce to a simmer. Simmer for two hours. Add heavy cream. Freeze half (unless you are making this for a crowd - in which case you'll want to cook up some more macaroni) and serve the other half over your cooked rigatoni. Sprinkle with Parmesan cheese (if desired) and enjoy.

Ten minute Salsa Eggs

The original recipe which inspired this post was called "eggs in purgatory." But that doesn't make any sense to me at all. Here's my rendition:

You need:
eggs (however many per person)
2 c. salsa
1 can black beans, drained
cilantro, sour cream, avocado, and/or cheese (as toppings)
tortillas


Heat salsa and eggs in large pan until simmering. Drop eggs into the salsa. Cover and cook until eggs are cooked to your liking. Scoop onto tortillas. Top with delicious toppings of your choice.

Beef with Snow Peas

"So easy, I can make it!"

Or so says my husband. My husband is an incredible man. He is a caring and supportive partner, a terrific and patient father, and a hardworking and devoted citizen and volunteer firefighter.

But when the man tries to cook, bad, bad, bad things happen.

I chose this recipe for the Chinese New Year because it was showcased on an episode of The Pioneer Woman entitled "Sixteen Minute Meals." However, my hair appointment went over by 45 minutes, and so I sent M a message, pleading with him to start dinner.

When I got home, much closer to 6 pm that I had hoped, dinner was waiting on the table.

Yep, it's THAT easy.

You need:

1-1/2 # flank steak, sliced thin
 1/2 c. soy sauce 
3 tbsp sherry or red wine 
2 tbsp brown sugar 
2 tbsp cornstarch 
1 tbsp fresh ginger Peas, Ends
8 oz snow peas
5 scallions, chopped
3 tbsp olive or grapeseed oil 
long grain rice, cooked (as a side dish)

Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan. Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice.

Flourless Chocolate Cake

We were invited to a dinner party in December, and I made this amazing chocolate cake as my contribution to the evening. I was reminded by a very dear new friend today that I had neglected to add the recipe to the blog.

This is an incredible dessert. Make it. Enjoy it. Love it.

You need:

1 c. unsalted butter (save wrapper to grease pan)
1 lb bittersweet chocolate, coarsely chopped 
¼ cup chocolate, hazelnut, or coffee liqueur 
1½ tsp vanilla extract 
7 eggs (at room temperature) 
1 cup granulated sugar 
Confectioners' sugar
Fresh raspberries (optional)

Preheat oven to 350°F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment. In a large saucepan, simmer chocolate, unsalted butter, and liqueur. When mixture is melted and smooth, stir in vanilla extract. Set aside to cool. Beat eggs with granulated sugar on medium for 5 minutes or until fluffy. Gradually add eggs to chocolate mixture. Spoon batter into pan. Bake cake for about 1 hour or until a toothpick inserted into center comes out with a few crumbs attached. Cool for 1 hour in pan, then loosen springform and remove. When cool, sprinkle cake with confectioners' sugar. and top with fresh raspberries (if desired).  Store in refrigerator.