Chicken, Pork and Sausage Pastalaya Recipe

This amazing Pastalaya recipe was given to me by my LaPlace, La. friend and neighbor, Amanda. 

16 Ounces Fettuccine

1 Lb Boneless, skinless chicken meat

1 Lb Smoked Sausage (I like Vernon's)

1 Lb pork tenderloin

1 Medium Green bell pepper- small dice

2 Medium onions – small dice

4 Stalks celery – small dice 

1 Can of cream of mushroom soup

1 Jar of Heinz savory beef gravy

½ can tomato sauce

½ can of Rotel Original diced tomatoes w/ green chilies

3 Cups chicken broth

Tony Chachere's Creole seasoning

Accent

Cut the meats into bite-sized pieces.

Heat 2 Tbsp olive oil in a 5 or more quart pot and add in the sausage. Sprinkle some Tony's seasoning and Accent on the sausage, brown, and remove to a bowl. Do the same with the chicken and pork and cook until done.

Add the veggies into the pot, sprinkle with the Tony's and Accent, then saute until very tender, about 20 minutes.

Then add in chicken broth, Rotel, tomato sauce, cream of mushroom soup, and savory beef gravy; mix well. Add in meat and any accumulated juices and stir to combine.

Break the Fettuccine in half, add to the pot, stir to combine, and then bring to a boil. Ensure the pasta is covered by the liquid, then cover it. Place the pot into a 300-degree preheated oven, cook for 45 minutes, and check the pasta for doneness. Replace the lid once the pasta is tender, and let stand for 5 minutes. Serve in deep bowls.

If excessive liquid is in the pot, stir gingerly and place it back into the oven, uncovered, for a few more minutes. 

Enjoy!

Lasagna Stuffed Chicken Breasts Recipe

                                                                                

This recipe is courtesy of The Stay at Home Chef, but I made some subtle modifications to the original recipe. 

Ingredients

2 chicken breasts
1 cup whole milk ricotta cheese
1 egg
2 teaspoons Italian seasoning divided
2 cloves crushed garlic
½ teaspoon salt
2 cups shredded mozzarella divided
1 cup marinara sauce
Black Pepper

Instructions

Butterfly chicken breasts and place into a lightly greased baking dish.


In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.


Spoon about 1/4 cup of sauce onto one-half of each chicken breast. Spread the ricotta mixture on top of the sauce, and fold the chicken breasts to close.


Drizzle the remaining marinara sauce over the chicken. Top with remaining mozzarella cheese and black pepper. 


Bake in a 400-degree oven for 25-30 minutes until the thickest part of the chicken reaches an internal temperature of 165 degrees F.

Chicken Provencal with Herbs de Provence Recipe

6 boneless, skinless chicken thighs 

3 tbsp extra virgin olive oil

1 small onion finely chopped

6 clove garlic minced 

1 anchovy fillet minced 

1/8 teaspoon cayenne pepper 

1 cup dry white wine 

One 14 ½ can diced tomatoes drained

1 cup low-sodium chicken broth

2 ½  tablespoons tomato paste 

1 ½ tablespoon chopped fresh thyme (1 Tbsp dried)

1 teaspoon chopped fresh oregano (½ tsp dried)

1 teaspoon Herbs de Provence 

1 Bay Leaf

1 teaspoon grated lemon zest (⅓ tsp dried) 

1/2 cup pitted Nicoise or Kalamata olives 

Season both sides of the chicken with salt.

Heat 1 teaspoon oil in a Dutch or large saute pan oven over medium-high heat until shimmering then add three chicken thighs and cook without moving until well browned, about 5 minutes.

Using tongs, flip the chicken and brown on the second side about 5 minutes longer. Transfer to a large plate repeat with the remaining three chicken thighs and transfer to plate, set aside and discard all but one tablespoon of fat from the pot.  

Add onion to the Dutch oven and cook stirring occasionally, over medium-high heat until browned about 4 minutes.

Add garlic, anchovy, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Then, add the wine. Scrape browned bits from the bottom of the pot and stir in tomatoes, chicken broth, thyme, tomato paste, oregano, herbs de Provence (if using), and bay leaf. 

Remove and discard the skin from the chicken thighs (optional), then submerge the chicken in the liquid and add any accumulated juices to the pot. Increase the heat to high, bringing the mixture to a simmer.

Transfer the chicken to the pot. Cover and simmer until chicken reaches an internal temp of 165 degrees.

Using a slotted spoon, transfer chicken onto a serving platter and tightly cover with aluminum foil. Discard the bay leaf.

Increase the temperature to high heat, stirring in the lemon zest. Bring to a boil, stirring occasionally, until slightly thickened, about 5 minutes. Add the olives and cook for 1 minute. 

Adjust seasonings for personal preference. 

Pollo a la Brasa (Peruvian Chicken) With Aji Amarillo Sauce Recipe

This is a wonderful recipe for Pollo a la Brasa and its mayonnaise-based dipping sauce made with Aji Amarillo paste. I found the sauce so delicious that I did not even include a pic of the whole chicken here but if you want to see it follow this LINK to the actual recipe and pic. I purchased the paste from Amazon. 

Prepare either a whole chicken as you normally would and brine in salted water for a few hours on the counter, not in the refrigerator. Or, you could do the same with chicken pieces and either grill or broil them. If you elect to use a whole chicken make sure you tie the legs together before you roast it.

Ingredients

Chicken

1 whole chicken

3 tablespoons olive oil

¼ cup lime juice (about 2 limes)

4 cloves garlic minced

1 tablespoon salt

1 tablespoon ground cumin

2 teaspoons paprika

2 teaspoons sugar

1 teaspoon black pepper

1 teaspoon dried oregano

Peruvian Green Dipping Sauce

1 cup fresh cilantro loosely packed or 2 Tbsp dried

1 to 2 jalapenos seeded

1 tablespoons aji Amarillo paste*

2 tablespoons grated Parmesan

1 clove garlic minced

1 tablespoon olive oil

1 tablespoon lime juice

1teaspoon white vinegar

½ cup mayonnaise

1/8 teaspoon salt

Instructions

For the Chicken

Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.

In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well.

Roast in the 475 degree preheated oven for 20 minutes.

After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 160 degrees, about 1 hour, 15 minutes.

Let chicken rest for 10 minutes before cutting and serving.

Serve hot with Peruvian Dipping Sauce.

Peruvian Green Dipping Sauce

Combine all ingredients in a food processor or blender and puree. Store in the fridge.

Spaghetti Puttanesca Recipe - The Red Light is On

Spaghetti alla Puttanesca is a quick, simple, and rustic pasta and tomato dish with a history as rich as its delicious sauce.

In Italian, Spaghetti alla Puttanesca directly translates to whores spaghetti. As the story goes (well, at least one of them), this was a staple meal prepared and consumed by Neapolitan prostitutes between clients.

Recipe Ingredients

1 Tbsp anchovy paste or 4 fillets oil-packed

3 Tbsp capers, rinsed

1/2 cup pitted black Kalamata olives, hand crushed 

¼ tsp red pepper flakes

3 Large cloves of garlic

8 Ounces thick, long-stranded pasta

One 28-ounce can of San Marzano tomatoes, crushed by hand

Olive oil

Pepper

Parsley

8 ounces pasta of your choice 

Recipe Procedure

Heat the oil in a large frying pan over medium heat. Gently fry the anchovies, garlic, olives, and capers until the anchovy filets have dissolved. Leave it in the pan.

In a bowl, pour in the tomatoes and crush them. Add in the parsley, pepper, and hot pepper flakes. Stir to combine and pour into the fry pan.  

Turn up the heat and stir to combine. When slowly bubbling, reduce the temperature to low and gently simmer until the sauce thickens, about 20 minutes. Add salt/pepper if necessary.

After 10 minutes, boil salted water in a large pot. Once boiling, add the pasta and cook until al dente. 

Then drain the pasta, combine it with the sauce, and serve in bowls.  

Buon Appetito! 

Tuscan Chicken Recipe

If you're looking for an authentic version of Tuscan Chicken, then your search has ended with this recipe by Chef Gennaro Contaldo. I have provided his video at the bottom of this page.

I must admit that I was very hesitant to try it when I saw the copious amount of extra virgin olive oil that was the base for the sauce, particularly since the vast majority of the online recipes were cream-based. But I threw caution to the wind and decided to make it, knowing I could make a chicken sandwich if it was a bust.

2 lbs bone-in, skin-on thighs and legs

Salt/Pepper

Flour for dusting/dredging

1 Cup extra virgin olive oil

1 Cup white wine

1 Head garlic cloves, whole

1 large bunch fresh rosemary or 1 Tbsp dried

1/2 tsp red pepper flakes 

Parmesan - Good Quality

8+ Ounces Farfalle Pasta (Bowties) 

Recipe Procedure

Trim the excess fat and skin from the thighs. Lay the thighs and legs on a cutting board skin side up and using your hand push down to flatten them somewhat. Season the very generously with salt and pepper. 

Place a small amount of flour on a plate, lightly dredge and shake off any excess. Then place the chicken skin side down in the pan and fry until the skin has crisped. Then turn them over and reduce the temp to a simmer.

Sprinkle with the pepper flakes and then place the garlic and rosemary on top of the chicken, cover the pan and cook for 30 minutes. After that, add the wine and continue simmering uncovered for an additional 15 minutes. Try to plan for your pasta to finish at the same time. 

Drain the pasta and return it to the pot and ladle in just enough of the sauce into the pan to coat the pasta. Add in a 1/4 cup or more of Parmesan and stir to combine.

Lay a portion of the pasta on serving plates followed by the chicken and spoon on the sauce and finish with a sprinkling of Parmesan. 

Enjoy! 

   

   

     

Creamy Garlic Chicken Recipe

                                                                                

This is really good, and the more garlic, the better. Compliments of Cafe Delites. 

Recipe Ingredients 

4-large boneless and skinless chicken breasts or thighs

4 tablespoons flour (all-purpose)

4 tablespoons finely grated fresh Parmesan cheese

2 teaspoon salt

1 teaspoon garlic powder

½ teaspoon black cracked pepper
8 oz mushrooms (optional) 

5 tablespoons olive oil

2 tablespoons butter

1 small onion finely chopped

1 whole head of garlic peeled and divided into 10-12 cloves

1 ¼ cup chicken broth (stock)

1 ¼ cup half-and-half or heavy cream 

½ cup finely grated fresh Parmesan cheese

2 tablespoons fresh parsley to serve

Recipe Procedure 

Season the chicken with salt, garlic powder, and pepper.

In a shallow bowl, combine the flour and Parmesan cheese.

Dredge chicken in the flour mixture; shake off excess.

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until nearly smoking. Swirl the pan to coat evenly.

Fry the chicken pieces until golden on each side, cooked through, and no longer pink (about 4-5 minutes on each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

Wipe the pan over with a sheet of paper towel. Repeat with the remaining oil, butter, and chicken breasts. When cooked, transfer the chicken to the same plate.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.

Smash 6 whole cloves of garlic with the blunt edge of the back of a knife

Add the remaining oil to the pan and heat it, mixing it with the onions. Sauté smashed garlic cloves, the whole garlic cloves, and mushrooms if using, until fragrant, about 2-3 minutes. 

Add the broth to deglaze the pan. Scrape up any browned bits, and let simmer until reduced to half, about 5 minutes.

Reduce the heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors.

Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until the cheese melts, stirring occasionally. Season with salt and pepper to taste.

Add the chicken back to the pan and let simmer for 2-3 minutes more to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.

Garnish with parsley and a little black cracked pepper.

Serve over pasta, rice, or mashed potatoes.

Beef and Sausage Sunday Sauce (Ragu) Recipe

This is a really good recipe for a Sunday Sauce, a/k/a Ragu, compliments of Laura Vitale.

Recipe Ingredients

1 Medium Onion, diced

3 (28oz) Cans of Tomato Puree*

3 Tbsp of Extra Virgin Olive Oil

1 ½ Lbs Cubed Chuck Roast trimmed

1 ½ lbs Sweet Italian Sausage w/fennel, cut in half

1 cup of Beef Broth or Red Wine

Salt and Pepper, to taste

4 TBSP dried Basil, finish with fresh basil

        (1) Preheat the olive oil in a large pot over medium-high heat. Add the sausage and season lightly with salt and pepper. Cook until brown on all sides. Remove to a bowl.

2) Add the chuck and brown. Then, remove to the bowl with the browned sausage.

3) Add the chopped onions to the remaining drippings and add more oil if necessary. Cook for 4 to 5 minutes or until they develop some color. Add all the meats right back in, along with any accumulated juices. Add in the broth or wine and cook for 1 minute

4) Add the tomato puree along with 2 cups of water.

5) Bring to a boil, then reduce the heat to low, partially covered, and let it simmer for 4 hours or until the beef is very tender. Stir every 20 - 30 minutes with a wide wood, rubber, or silicone spatula. Do not use anything spoon-shaped because it clearly is not designed to scrape the bottom of a pan. Add water as necessary. 


Serve over a thick pasta such as rigatoni, penne, or gnocchi. 

Chicken Thigh Parmesan Recipe

Chicken Parmesan Thighs

I thought that I loved Chicken Parmesan but now I really do. What changed my opinion was a move from boring breast meat to flavorful boneless/skinless thighs.

I think that I won't be alone when I say that I judge an Italian restaurant by their chicken Parmesan. It's a relatively simple dish to make so I have to wonder what these folks are thinking when they set the plate in front of you and much to your surprise there is as much breading as meat. And with little doubt, was probably prepared by a food distributor, thawed (maybe), fried, a ladle of tomato sauce poured over the breast, topped with some Mozzarella cheese and popped under the broiler to melt. And if you're wondering, I'll just say that you'll be hard pressed to find any Parmesan incorporated in their method. So what you get is a soggy top crust which raises the question, Why would any self-respecting chef do this?

Forget that nonsense of pounding chicken breasts or slicing them horizontally to ½ an inch. Buy some boneless/skinless chicken thighs and leave them alone.

In contrast to my previous posts, and for the most part I'm not going to be showing any measurements because I think that you should decide on the quantities depending on the number of portions you're going to make whether it for one or four or more.

Recipe Ingredients
Large eggs beaten – start with 2

Plain bread crumbs – start with 1.5 cups

Flour

Good quality Parmesan cheese, not that stuff in the green tubes

Sliced fresh Mozzarella

olive oil

salt and pepper

Marinara Sauce 

baking sheet with a wire rack

12 inch skillet

A corded oven thermometer

My classic Italian marinara sauce can be found here.

Recipe Procedure
Beat the eggs in a high plate or bowl. Place the chicken on a dinner plate and salt and pepper both sides, then lightly flour until all of the meat is covered. Put the bread crumbs in another high sided plate or bowl and add some of the Parmesan into the crumbs and stir to combine. Deep pie plates work splendidly.

Remember you're making Chicken Parmesan so don't be judicious in the amount but don't go nuts either.

Preheat your oven to 425 degrees, use center rack

Dip the floured chicken into the egg and let the excess drip off, place the meat into the bread crumb mixture until all is covered, press the crumbs into the meat to ensure that the breading has adhered. Place on a wire rack on a baking sheet. Proceed until all of the chicken pieces are ready to be fried.

Fill a skillet with enough oil to come ½ up the sides of the chicken pieces. This doesn't mean that you measure the thickness of the thighs and divide by 2 simply because once you put in the meat the level of the oil will rise. Since you are using thick thigh meat you should be able to fry all at once but regardless, don't crowd the pan.

Fry the chicken until they are golden brown and remove to the wire rack. Sprinkle some Parmesan on the thighs followed by the Mozzarella.

Place the tip of the probe into the center of the thickest thigh and set the alarm to sound when the internal temp registers 160 degrees. Remove and plate as pictured above and then ladle your sauce around the cutlet not under or over it. This ensures that each and every bite is crisp and not soggy. All you have to do is dip the pieces into the sauce. Or you could have a small dipping bowl filled with the sauce. Hey, it's all about how you roll.

A side of pasta is mandatory; I suggest thin spaghetti.

Buon Appetito

Steak Diane - An American Classic Recipe

According to a 1948 citation, the dish was invented at the Drake Room, at 56th Street and Park Avenue in Manhattan's Drake Hotel, and was named after chef Beniamino Schiavon's minor daughter. I found this recipe on Foodwishes.com, which Chef John renamed Steak Pauline to remember his late mother.

Most of the Steak Diane recipes that I reviewed used a variety of meats, but most leaned towards tender high-end cuts such as beef tenderloin, rib eyes, NY Strips, etc. My recommendation is that you don't use ribeye steaks primarily because of their high-fat content, which won't work well with a dish with gravy. However, you're not stuck with expensive cuts of meat. I recommend top sirloin. 

Ingredients:

1 generous tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

pinch cayenne pepper

2 cups low-sodium or salt-free chicken broth. 

4 Tbsp teaspoons olive oil

2 (8-ounce) top sirloin, about 3/4" thick
Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

3 tablespoons finely minced shallots

8 ounces mushrooms 

1/4 cup Cognac or brandy

1/4 cup heavy cream

2 teaspoon sliced fresh chives (optional)

Note: Make sure the meat is labeled USDA Choice 

Procedure: 
Add the olive oil to a very hot skillet and pan-fry the steaks until they are halfway done. Remove to a plate.  

Turn the burner to medium (add some more oil if needed), add the shallots and mushrooms, sprinkle with salt, and saute until the mushrooms are softened. 

Carefully add the Cognac or brandy, ensuring that none of it splashes in your burner because of its high alcohol content. Cook for about 1 minute to cook off the alcohol. Note: Steak Diane was a very popular restaurant dish that was often prepared at the diner's table, where they would ignite the brandy (flambe), making a wonderful presentation. 

Add the chicken stock, mustard, Worcestershire sauce, and tomato paste, stir to incorporate, bring to a boil, and reduce the volume by half. Reduce the heat to low, and add the heavy cream, stirring to combine.

Once thick, return the steak and its juices to the pan and reduce the temperature to low. Simmer until the steak is cooked to your desired doneness.

Plate the steaks and spoon copious amounts of the gravy onto steaks. 

That's it!  

Here is Chef John's procedural video: