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.

Five Easy Meals

I'm always looking for ways to streamline by meal prep during the week, and last week I had an incredibly busy week. I was fortunate to run across this meal plan in next month's Parents magazine. The plan is simple - one easy grocery list, five recipes under 35 minutes, and repetition of ingredients. There was virtually no food waste, and anything left over was easily frozen for the future.  Serves four.

Step One: SHOP

28-oz can of no salt-added diced tomatoes
14.5 can reduced sodium chicken broth
15 oz. can black beans
1 1/3 c. farro
2 c. pineapple chunks
3 limes
1/4 c. pomegranate seeds
1 lg. head of romaine lettuce
1 bunch cilantro
1 head broccoli (or 1 10oz. bag frozen florets)
1 1/2 lb. sweet potatoes
3 tomatoes
1 lb. green beans
1 avocado
4 whole wheat buns
1 pkg. tortillas (corn or flour) 
7 eggs
4 lbs. pork shoulder
1 lb. tilapis
1 lb. chicken cutlets

From the pantry: olive oil, unsalted butter, cumin, chili powder, sugar, salt, pepper, BBQ sauce, bread crumbs

 Step Two: PREP on Saturday or Sunday
* make salad dressing: 1/4 c. lime juice, 1/4 c. olive oil, 1/4 tsp. sugar, 1/4 tsp. salt
* Cook and store (in fridge) 1 1/3 c. farro according to package instructions
* Wash and dry lettuce and cilantro (wrap in damp paper towel and place in storage bag for freshness)

Step Three: The RECIPES

Monday: Slow-Cooker Pork Tacos
Tuesday: Crispy Tilapia Cakes
Wednesday: BBQ Pork Sandwiches
Thursday: Skillet Chicken
Friday: Southwest Scramble

Southwestern Scramble

From "Five Easy Meals"

You need:

1 15-oz can black beans
1 avocado, chopped
2 tbsp. weekend-prepped salad dressing
1/4 tsp. salt, plus more to taste
freshly ground pepper
1 tbsp. olive oil
2 tortillas, sliced into thin strips
6 eggs, beaten
1/4 c. chopped cilantro
2 tomatoes, chopped

In a medium bowl, gently toss beans, avocado, tomato, salad dressing, and salt. Set aside. Heat the olive oil in a large, non-stick skillet. Add the tortilla strips and fry until golden. Remove and drain on paper towels. Add the eggs and salt to taste to the pan. Scramble until set. Top with fried tortilla strips and cilantro and serve with the bean salad.

Skillet Chicken

From "Five Easy Meals"

You need:

1 lb. green beans, washed
2 tbsp. olive oil
1/4 tsp. salt
2 c. cooked farro
1 1/2 c. chicken broth, divided
1 lb. chicken cutlets
1 tbsp. unsalted butter
1/4 c. chopped cilantro

Preheat the oven to 425 degrees. Toss the green beans with 1 tbsp. olive oil and salt. Roast until tender, about 25 minutes. In the meantime, simmer the farro in a medium saucepan with 1 c. broth until absorbed, about 10 minutes. In a large skillet, heat the remaining olive oil over medium-high heat. Saute the cutlets until cooked through. Transfer to plates. Add 1/2 c. broth to the pan and simmer until thickened, scraping up the browned bits. Add the butter, melt, and then drizzle over the chicken. Garnish with cilantro. Serve with farro and green beans.