Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders 
• salt 
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

Instructions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). 
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. 
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. 
6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Albondigas Soup

INGREDIENTS

For Meatballs

• 1 lb lean ground beef
• 2 cloves garlic, minced
• ½ onion, chopped
• ½ cup long grain rice, I used Basmati
• 1 egg, beaten
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup fresh oregano, chopped or about 1 tbsp dry oregano
• 1 tsp ground cumin
• ½ tsp chili powder
• salt and pepper to taste

For Albondigas soup

• 3 cloves garlic, minced
• ½ onion, chopped
• 1 large carrot, chopped to your liking
• 2 medium potatoes, peeled and chopped into 1 inch cubes
• 2 tbsp olive oil
• 3 cups beef broth
• 3 cups water
• 1 can (14.5 oz) chopped tomatoes
• salt and pepper to taste
• juice from ½ lemon
• dash of cayenne pepper
• fresh cilantro or parsley for garnish
• 
  
• INSTRUCTIONS

1. In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 30 to 35 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
2. Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
3. Add broth, water and can of tomatoes and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
4. Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.

Homemade Chicken Nuggets

Homemade Chicken Nuggets Recipe

For about 24 nuggets
Ingredients

• 1 lb ground chicken
• ¼ cup old-fashioned oats
• ¼ cup grated Parmesan cheese, divided
• 1 teaspoon Zatarain’s Creole Seasoning, divided (optional) sub paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¾ cup breadcrumbs

Steps:

1. In a large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain’s seasoning (or paprika) (1/2 teaspoon), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tablespoon of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain’s seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
   –At this point you can freeze– or
5. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking – don’t overcook! These baked nuggets will not really brown (unless you pan fry in oil) – if browning is desired, place under broiler for a couple of minutes at the end of cooking.

Gumbo

NGREDIENTS:
1 C. oil
1 Tbsp. chopped garlic
1 chicken, cut up or de-boned
8 C. stock or flavored water
1½ lbs. Andouille
2 C. chopped green onions
1 C. flour
Cooked Rice
Joe’s Stuff seasoning
File’

TRINITY: (Next three items)
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper

PROCEDURE:
Season and brown the chicken in oil, lard, or bacon drippings over a medium heat. Add sausage to pot and sauté with chicken. Remove both from pot.

Make a roux; with equal parts of oil (must be free of food particles to avoid burning) and flour to the desired color. Add onions, celery, and green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe’s Stuff Seasoning.

Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.

*FILE’ – A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. ¼ to ½ tsp. per serving is recommended. 

Makes 15 – 20 Servings

Bread Pudding with Hard Sauce

Ingredients

• 1 small loaf of stale french bread, cut into chunks. (I always throw leftover french bread into a bag in the freezer, and make bread pudding when there are enough scraps to be the equivalent of a small loaf.)
• 4 c milk
• 2 c sugar
• 1 stick butter, melted
• 3 eggs (lightly beaten) plus 3 egg whites
• 2 t vanilla
• 1 c raisins
• 1 c chopped pecans
• 2 t cinnamon
• 1 t nutmeg

Directions

FOR THE BREAD PUDDING

• 1
  Preheat oven to 350F and butter a 9x13 baking dish. Pour sugar and spices over bread in a large bowl. Pour melted butter over the bread and mix. Mix in milk, whole eggs, and vanilla.
• 2
  Beat egg whites to stiff peaks and fold in. Fold in nuts and raisins. Pour into prepared pan and bake for about an hour and fifteen minutes, until the pudding is puffed up and the top is golden brown. Serve warm.
• 3
  If you want to prep this ahead of time, bake for 40 minutes, cool, refrigerate uncovered overnight, then cover tightly and freeze. To finish, thaw and then bake an hour at 350F.

WHISKEY SAUCE

Cream 1 stick butter and 1 1/2 cup powdered sugar in a saucepan over medium heat until the butter is absorbed. Remove from heat and mix in 2 egg yolks. Gradually stir in 1/2 cup bourbon, stirring constantly. The mixture will thicken as it cools. Serve warm over bread pudding.

TROPICAL BREAD PUDDING VARIATION

• 1
  Add a can of crushed pineapple and a cup of shredded coconut. Substitute a can of coconut milk or pina colada mix for 2 cups of the milk.
• 2
  Reduce the cinnamon and nutmeg by half.
  
  
  
  
  
  

Sloppy Joes

Ingredients


2 1/2 pounds ground beef

1 large green bell pepper, diced


1/2 large onion, diced

1 1/2 cups ketchup


5 cloves garlic, minced


2 tablespoons packed brown sugar


2 teaspoons chili powder, or more as needed


1 teaspoon dry mustard


1/2 teaspoon red pepper flakes, or more as needed


Hot sauce, such as Tabasco


Worcestershire sauce


Salt and freshly ground black pepper


8 kaiser rolls
2 tablespoons butter, softened
Chips or salad, for serving, if desired
Directions
Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Caramel Popcorn

1/4 cup Karo syrup (light)
1/2 teaspoon salt
1 cube of butter
1 cup brown sugar

Melt in saucepan until contents come to a full boil. Cook exactly 5 minutes. Remove from stove and stir in 1/2 teaspoon baking soda. Pour over popcorn (three bags go microwave, old maid removed). Put in two separate pans or one big turkey roaster-type pan.
Bake at 225 degrees for one hour. Stir every ten minutes. Take out and cool popcorn on waxed paper. Enjoy!