A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Ravioli with Peas and Prosciutto April 18, 2011

Filed under: pasta,Uncategorized — frappqueen @ 10:37 am
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This recipe is from Food Network Magazine, and it is really simple and delicious! I added a few things to make it tastier, mainly a bit of white wine to add some zip to the sauce, which is very mild and light. Using light cream instead of heavy cream in the sauce also helps make it a bit lighter if you are on weight watchers for forever, like Mike likes to be!

Ravioli with Pea Prosciutto Sauce

ravioli, cooked according to package directions (save 1 c. pasta water before draining)

4 oz chopped prosciutto

2 tbsp olive oil

3 garlic cloves, minced

2 tbsp tomato paste

1/4 c white wine

a few glugs of chicken broth

1/4 c. light cream or heavy cream

1 c. blanched frozen peas

some chopped parsley and fresh grated romano, to taste

Method:

Boil ravioli according to directions on package. With two minutes to go, add the frozen peas and cook til the pasta is done, reserve one cup of cooking liquid and drain the pasta and peas.

Cook prosciutto in a skillet with the olive oil until crisp. Add garlic and tomato paste and cook another minute or two. Deglaze pan with the wine and add the chicken broth after a minute or two of cooking the wine. Next ladle in the pasta water and cook until reduced on very low heat, about 4 minutes. Add the cream and simmer another 3 minutes, until the sauce thickens up. If it isn’t thick enough, add a touch more cream. Toss the sauce with the ravioli and peas, and top with the parsley and cheese.

You will want to eat this twice in one week, which is what Mike and I did!!

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Ground Beef Not Pie! April 14, 2011

Filed under: meat — frappqueen @ 7:40 pm
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This is one of Mike’s favorite recipes, often requested for birthday and anniversary dinners! It’s key delicious factor comes from the “crust” of puff pastry topped with caraway seeds and kosher salt…SO good! It also of course is another Rachel Ray Recipe that I changed a tiny bit. Sometimes I feel like Rachel is all I ever cook, but that’s only true 65% of the time….okay…MAYBE 70%! But, I digress…back to business…

Ground Beef Not Pie

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
Coarse salt (I use Kosher)
1 teaspoon caraway seeds
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes (I just use a bunch of whatever is on hand…usually baby yukon golds)
1 cup frozen peas, thawed
1/4 pound smoked black-pepper bacon, chopped (Any kind of smokey bacon will do…get it REALLY thick)
2 pounds ground beef sirloin
2 large shallots, chopped (or a red onion of the shallots look crappy)
2 small cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef broth
Pepper
2 tablespoons horseradish
1/2 cup heavy cream
1/4 cup chopped flat-leaf parsley

Method:

Pre-heat the oven to 425°F. Roll out the pastry into a 12-inch square. Cut the pastry into four equal squares. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with coarse salt and the caraway seeds. Bake the squares until golden, about 12 minutes. Let cool.

In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.

In a large, deep skillet, cook the bacon over medium-high heat until crisp, about 4 minutes. Drain off half the fat, add the beef to the skillet and cook, breaking up the meat, until browned, 5 minutes. Add the shallots and garlic and cook until softened, 3 minutes. Stir in the Worcestershire sauce. Make a well in the center, add the butter to melt, then whisk in the flour. Whisk in the beef broth until thickened, about 1 minute. Season with salt and pepper, then stir in the horseradish, cream and parsley; cook until thickened, 1 minute. Turn off the heat; fold in the potatoes and peas. To serve, fill bowls with the meat and potatoes mixture and top with the crust. Enjoy!

 

Tortellini Pasta Salad October 30, 2010

Filed under: pasta,side dishes — frappqueen @ 7:27 am
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Well folks, I’m down to the wire: this baby is coming to stay sometime in the next 2 1/2 weeks! (Unless she is late of course), and I just started Maternity leave today! (Okay, I know it is Saturday so I guess it really starts on Monday, but still!) I have horrible sciatica and can barely walk at the morning, so that means I can finally sit down and update this blog with lots more backlogged recipes, hooray!

Today I give you a lovely summer salad, even though its um, almost November. Really though, I just love pasta salad. I can eat it all year round, and I love that you make it for dinner, pack some for lunch the next day, and it tastes even better then as the flavors had time to mix about and be even more awesome! You can’t go wrong with pasta salad. Ever!

I forget where this came from, and I do feel badly about that. I know it came form some blog or something, but at the time I had just cut and pasted the recipe to word and printed it out for some reason so I can’t attribute it to anyone. If it is yours, please let me know!

Tortellini Pasta Salad

1 lb of your favorite tortellini (I used fresh four cheese)

1 c. grape tomatoes, halved

5 carrots, sliced thin (Or be lazy like me and buy a bag of the matchbook diced ones and use like a cup!)

1/4 c of your favorite olives (I like mine cute into bite sized rings)

8 oz fresh mozzarella balls (Or do diced regular mozzarella or shredded if you can’t have the fresh, thats what I did)

1 c. olive oil

1/2 tsp whole fresh thyme (can always sub. dried)

1 tbsp minced garlic

2 lemons, zested

1/4 c. freshly squeezed lemon juice

1 tsp. dijon mustard

2 tbsp champagne or white wine vinegar  (I had white wine so used that)

2 tsp salt

1/2 tsp black pepper

grated parmesan for the top

Method:

Cook pasta according to directions, drain..

Meanwhile, add tomatoes, carrots, cheese and olives to a large bowl and combine with the pasta when it is ready.

Heat the olive oil in a medium saute pan and add the thyme, garlic and lemon zest. Cook over low heat for 1 minute. Off the heat add the lemon juice, mustard, vinegar, salt and pepper. Pour the hot vinaigrette over the pasta and enjoy!!


 

Fresh roasted tomato Sauce September 13, 2010

Filed under: eat your vegetables,pasta — frappqueen @ 6:44 pm
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This is a nice one when you have lots of tomatoes from your thriving garden and want to eliminate them in an easy and tasty way. Or, if you are like me and kill any plant you lay your hands on, you can just buy some nice grape or cherry tomatoes from the store and make it anyway!

Fresh Roasted Tomato Sauce

about a pint of cherry or grape tomatoes (or more if you have a crowd- a pint made enough for two plus leftovers)

salt and pepper

olive oil (like 3 tbsp)

1 tbsp red wine vinegar

fresh parmesan cheese for grating over the top

fresh basil, torn (about 2 tbsp)

Method:

Preheat oven to 450. While it is heating, make spagetti or whatever pasta makes you happy on the stovetop. When it is cooked, save about a cup of the pasta water when you drain it. Don’t be like me and dump it all out and THEN remember the pasta water. That stuff isn’t coming back!!

Spread tomatoes out on a baking dish that has sides…those glass ones are nice. Drizzle with the olive oil, and add salt and pepper rather liberally. Swish tray around to coat evenly. Bake the tomatoes in the oven until they start to shrivel and burst open. This will take around 10 minutes, or a little more.

After straining the pasta (and  saving that water!) Combine the pasta with the tomatoes and any drippings into a bowl (you can add a little bit of pasta water to the pan to collect more drippings if you feel you are missing out during the initial pour). Add in an extra tbsp or two of olive oil, plus the vinegar, basil and half of the cooking water. Toss and coat the pasta, making a very light sauce. If it is too dry, add the remaining pasta water. Sprinkle with cheese and toss again. Add some salt and pepper if it needs it.

Serve with extra cheese, because you can never have enough of that…and also some garlic bread. It makes it extra perfect in my opinion. Enjoy!

 

Summer Squash and Corn Chowder September 9, 2010

Filed under: one dish,soup and stew — frappqueen @ 8:35 pm
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I made this soup on a VERY hot day. That was a very dumb idea. Sure, it was tasty, and sure it wasn’t too hard to make. But uh, eating SOUP when it is about 100 degrees in your house is not fun. It makes you sweatier and then it makes you want to pass out because you are 7 1/2 months pregnant and so hot you feel like you might die! Whoops! So, it might be good to make this NOW when it is lovely and fall-like and more like 65 in the evenings. Just a thought. You can totally still get yellow squash at your local place of produce, and if not, I bet butternut squash would be delightful in it’s place!

Summer Squash and Corn Chowder (from Cooking Light, August 2010)

2  slices applewood-smoked bacon
3/4  cup  sliced green onions, divided
1/4  cup  chopped celery
1  pound  yellow summer squash, chopped
1  pound  frozen white and yellow baby corn kernels, thawed and divided
2 1/4  cups  1% low-fat milk, divided
1  teaspoon  chopped fresh thyme
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  salt
1/4  cup  (1 ounce) shredded extra-sharp cheddar cheese

Method:

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth (I used my handy dandy Magic Bullet, it is my best friend!).  Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Please eat in air conditioning, or else avoid during a heat wave. Enjoy!

 

Shells with grilled chicken and mozzarella August 9, 2010

Filed under: pasta,poultry — frappqueen @ 8:47 am
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Here is an easy and good one for a hot summer day, such as today! I got this recipe from the Martha Stewart website, in a desperate search for something new to eat that didn’t involve the oven! This one is great, and even better the second day when everything cools and the flavors meld. Eat it slightly warmed though, even on the second day. Try it!

Shells with Grilled Chicken and Mozzarella

Coarse salt and ground pepper
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes (I used regular mozzarella, cuz I’m pregnant and not supposed to eat fresh, boo!)
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Method:

Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill pan on stove. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

 

Chicken Tortellini Salad July 17, 2010

Filed under: eat your vegetables,pasta — frappqueen @ 6:07 am
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Well I’ve finally run out of photos from pre “losing the battery charger for the good camera” and am now up to the terrible point and shoot that makes all food look yellow or green! So you must forgive me for the terrible photo and let me assure you this dish is SOOOO good! Especially for a really friggin’ hot summer, such as the one we are currently in the midst of!

I found this recipe after doing a google search for “summer pasta salads”. Mike and I love a good pasta salad, and since this is the hottest summer in all time, I am making quite a lot of them! I particularly like this one as it has a lot of meat to it…as in substance not like, 8 kinds of animal product, so it is very satisfying even in a small portion.

It is from a really fabulous food blog called “The Frantic Home Cook” , who got it from another site called “Rookie Cookie” and you should totally go look at all the yummy stuff they make!

Anyway, here is the recipe!

Chicken Tortellini Salad with Pesto Vinagrette

1 rotisserie chicken, shredded and picked free of bones and skin (about 4 cups of chicken)
1 9 oz package Buitoni fresh cheese tortellini
½ red onion, thinly sliced
1 pint cherry tomatoes, quartered
1 8 oz package white mushrooms, stems removed and thinly sliced
A few handfuls fresh baby spinach
Kosher salt and ground pepper
1/2 cup  prepared pesto
2 Tbsp white wine vinegar
¼ – ½ cup extra virgin olive oil

Method:

In a large pot of boiling salted water, cook tortellini according to package directions. Drain and set aside. Let cool.

In a large bowl combine, chicken, red onion, cherry tomatoes, mushrooms and spinach. Season with salt and pepper.

In a separate bowl, combine pesto and white wine vinegar. Whisk in olive oil, until a thin consistency is achieved.

Add the tortellini to the chicken mixture. Stir well to combine. Add pesto vinaigrette. Serve at room temperature or cold.

Then please cross your fingers that somewhere in this house is the charger for my fancy nikon camera so I can stop using my ashton kutcher camera and making food unappetizing!!