Rigatoni with Squash and Prawns

This is from the kitchen of Giada DeLaurentis. I LOOVE her Italian foods. She does awesome work and is usually pretty reasonable with her time and ingredients list.

Anyway, this is a great one for fall with the squash and garlic! mmmm..

Ingredients

* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Gyoza

Ingredients:
1 lb. ground sausage browned
1/2 a cabbage head finely chopped
1 yellow onion finely chopped
garlic to taste
1/4 cup soy sauce (more to taste)
1 package Amazuya (or any other brand) Gyoza or pot-sticker wraps
Oil to fry.

Directions:
Brown Sausage in a frying pan or wok with about a teaspoon of minced garlic. add onions until cooked. Add cabbage and allow to cook before adding soy sauce and more garlic to your taste. stir all together and remove from heat. Put a small spoonful in the middle of one Gyoza wrapper. Dip your finger in water and run your finger around the edge of the gyoza. Now fold the two sides together and pinch with fingers or press with the edge of a fork until sealed tight. Place gyozas into a pan with hot oil and fry until barely browned on both sides. Remove and place on paper towel to absorb oil. Layer as necessary depending on how many gyoza you have made. Enjoy!
**I like transferring the meat and onion and garlic to a large pot before adding cabbage to let it cook down so its easier to stir around.

Mediterranean Chicken Packets

I'm making this for dinner tonight =) Its from Martha Stewart Everyday Food. Fantastic Recipe Magazine!!!

Ingredients (Serves 4.)

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning
1 tablespoon olive oil

Directions
Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.

Creamy Risotto

I made this tonight too and loved it! I left out the prosciutto since I had it with the chicken so I can't attest for that being wonderful but the risotto on its own was fantastic! Giada from Food Network, by the way... love her! (although my own adaptations are changed in the recipe)

Ingredients
4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup white rice
3/4 cup sparkling white grape juice with a splash of cranberry juice (substituted for champagne)
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Rosemary Lemon Chicken with Prosciutto

MmmMmmm... just made this tonight, it's from the food network and it is seriously good!!

Ingredients
Extra-virgin olive oil
4 ounces thinly sliced prosciutto, chopped
Leaves from 2 small sprigs fresh rosemary
1 whole chicken, quartered (about 3 pounds) ** I use chicken breast **
Salt and freshly ground black pepper
3/4 cup chicken stock
1/2 lemon, juiced

Directions
Preheat the oven to 350 degrees F.
Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. ******** see below
Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter with rosemary and prosciutto sprinkled on top, keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

***** Since I didn't use a whole chicken I cooked covered just like you would cook chicken breast normally and it turned out perfect =)

Chicken Cigars

The kind of cigars even I can enjoy!!
This is a Rachael Ray recipe from her 30 minute meals book. It has a few things I happen to love: chicken, basil, and most of all..... PHYLLO dough =) =)

Ingredients:
4 tablespoons olive oil
1 medium onion
4 garlic cloves
1 1/2 - 2 lbs ground (or shredded) chicken breast
1/2 cup sun dried tomatoes chopped
1 cup, about 20 leaves, fresh basil chopped
1 tsp dried oregano
2 tbls fennel seeds
2 teaspoons red pepper flakes
1/2 cup grated parmesan cheese
Salt and Black pepper to taste
8 sheets phyllo dough
1 stick butter, melted
2 hearts of romaine lettuce, chopped
juice of 1 lemon

Instructions:
Preheat oven to 425.
Heat a medium skillet with 2 tbls olive oil over medium-high heat. Add the onions and garlic, cook until soft (onions should be see throughish; 6-7 minutes). Let the mixture cool in a medium mixing bowl. Add the chicken, tomatoes, basil, oregano, fennel, pepper flakes, cheese, salt and pepper and combine. Brush a sheet of Phyllo with some of the melted butter. Top with a second sheet of Phyllo and brush again. Form 1/4 of the chicken mixture into a 1 inch thick log as long as the phyllo sheet and roll. Cut the roll into 3 "cigars" and brush with a dab more butter. Repeat to make a total of 12 cigars (serves 2-3 total). Bake for 16-18 minutes, until golden brown.

Toss the lettuce with the lemon juice and remaining olive oil and season with salt and pepper.

Chicken Enchilada Suiza

I got this one from my mama =)

Ingredients:
2 cans cream of chicken soup
16 oz. Sour cream
Mix and set aside
3-4 cups chicken breast, cooked and cubed ( 1 breast =about a cup)
2, 4 oz. Cans sliced olives
1 4 oz. Can green chilis, chopped and drained
1 cup onion chopped
1 Tbls. Chili powder
½ tsp. Salt
½ tsp. Garlic powder
8 Tortillas
1 ½ -2 cups cheddar cheese grated

Directions:
Mix ¾ cup sour cream/soup mixture together with chicken, olives, chilis, onion, chili powder, salt, garlic powder, and ½ cup cheese. Divide evenly onto 8 tortillas. Roll and place in gallon Ziploc freezer bag. Cover with remaining sour cream/soup sauce. Sprinkle remaining cheese on top. Freeze. To thaw, spray 9x13 pan with Pam or the like, and cut frozen bag open. Let enchiladas thaw in pan, in the fridge. Bake at 400 for 15-25 minutes. Serve with salsa.

Lauren's Make Ahead Brownie Delight

Alicia gave me this recipe and it is SO good. Its fantastic because you make it ahead and so its just ready when you want it!

Prep Time: 20 minutes (Ready in 4 hours)

INGREDIENTS:
Brownie Base:
1 (1 lbs, 3.5 oz) package Pillsbury Rich & Moist Fudge Brownie Mix
½ C oil
¼ C water
2 eggs
¾ C large chocolate chips or chunks
Filling:
2 C whipping cream
4 oz cream cheese, softened
¼ C powdered sugar
½ C white vanilla chips, melted Sauce1
(10-oz) package frozen raspberries in syrup, thawed
3 T sugar
1 tsp cornstarch
1 C fresh raspberries

DIRECTIONS:
Heat oven to 350 F. Grease bottom and sides of 9-inch spring form pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.Bake at 350 F for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

In large bowl, beat cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn’t touch side of pan. Cover; refrigerate at least 2 hours.

Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 T sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator. 16 servings High Altitude (above 3500 feet):Add 1/3 cup flour to dry brownie mix. Bake as directed above.To prevent scorching, melt vanilla chips carefully over LOW heat. For best results, follow package directions. Adding ¼ tsp vegetable oil to the chips before melting may improve the melted mixture.

For the creamiest, smoothest filling, the cream cheese mixture and the melted chips should be the same temperature when you combine them.
Make-Ahead Tip: This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in the recipe and store it tightly covered, in the freezer.

Whipped Strawberry Sensation

With summer coming this is a must have! This picture and recipe is from Kraft Foods.





Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted


Directions
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

Tomato, Basil, and Cheese Pasta

This is bar none my favorite thing to make and could possibly be my favorite thing to eat. The ingredients aren't ones I typically cook with and its easy (which we all like) and its so yummy. So all around, its a good one... This recipe came from Rachel Ray's TV show.

Ingredients:
1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
7-8 oz store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
Meanwhile the pasta is cooking...preheat a deep, big skillet or a medium sauce pot over medium heat.Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. (You're just dicing them) Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper, to your taste.
Preheat your broiler to high and place a rack in the center of the oven. Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
Total time to make: 35 minutes. Yield: 4-6 servings. (In my case, 4 since everyone ate so much :)
I served this just with a vinaigerette salad and garlic bread. It was delicious and everyone loved it.