Recipes – Page 24 – Rants Raves and Recipes

August 17, 2015

Chicken Margherita Fra Diavolo

Chicken Margherita Fra Diavolo is an offshoot of another recipe with many mythologies as to its invention. the most popular being that of an Italian pizza maker who made a number of different pizzas for Queen consort Margherita. The story goes that she prefered the one with tomatoes, basil and mozzarella the red green and white of the Italian flag.

There probably as many variants of the recipe as there are cooks preparing it, the main focus being on the red green and white or tomatoes basil and a white cheese or sauce.. This one goes for a little heat and untraditional ingredients. If you don’t like it hot, omit or lessen the pepper flakes.

Most recipes call for skinless chicken breasts, but I find that thighs that have been boned and skinned work just as well, and since there is only one bone in the thigh it is a very easy chore for even the novice cook to perform

Ingredients for Chicken Margherita Fra Diavolo

6-8 Chicken thighs skinned and boned
3-4 cloves of garlic finely diced
1 shallot or small onion diced
2 Tbs hot pepper flakes
2 Tbs butter
2 Tbs Olive oil
1 pint cherry or grape tomatoes cut into 1/2 or 1/3’s
1/2 to 1 cup Fresh basil coarsely chopped
4 oz cream cheese diced
salt & pepper to taste
1-2 cups pasta water
1 lb pasta

Directions for Chicken Margherita Fra Diavolo

Skin and bone the chicken thighs.

Start to heat water for the pasta.

In a large sauté pan place the butter and oil and once melted, cook the chicken ( that has been lightly salt and peppered) on medium high heat. When the chicken is nearly cooked through, begin cooking the pasta.

Lower the temperature of the chicken to medium and now add the tomatoes, garlic, onion, pepper flakes, basil and cook for a few minutes until the onion begins to soften. Add the cream cheese and about 4 oz of pasta water, cover the chicken and allow it to finish cooking.

Once the pasta is done, reserve about 2 cups of the pasta water, then drain the pasta and reserve.

Uncover the chicken and check the sauce, you may have to stir the cheese to complete its melting. If the sauce is too thick add more pasta water until you reach a consistency of a good pasta sauce. Taste and adjust seasoning.

Place the pasta on a plate with chicken on top and spoon the sauce over the chicken.

Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

Just a little too hot for a delicate S.A.P.P. like me, lucky there was a little left over chicken from the other night for me!

Yum

Chicken Margherita Fra Diavolo

Ingredients

6-8 Chicken thighs skinned and boned
3-4 cloves of garlic finely diced
1 shallot or small onion diced
2 Tbs hot pepper flakes
2 Tbs butter
2 Tbs Olive oil
1 pint cherry or grape tomatoes cut into 1/2 or 1/3's
1/2 to 1 cup Fresh basil coarsely chopped
4 oz cream cheese diced
salt & pepper to taste
1-2 cups pasta water
1 lb pasta

Instructions

Skin and bone the chicken thighs.
Start to heat water for the pasta.
In a large sauté pan place the butter and oil and once melted, cook the chicken ( that has been lightly salt and peppered) on medium high heat. When the chicken is nearly cooked through, begin cooking the pasta.
Lower the temperature of the chicken to medium and now add the tomatoes, garlic, onion, pepper flakes, basil and cook for a few minutes until the onion begins to soften. Add the cream cheese and about 4 oz of pasta water, cover the chicken and allow it to finish cooking.
Once the pasta is done, reserve about 2 cups of the pasta water, then drain the pasta and reserve.
Uncover the chicken and check the sauce, you may have to stir the cheese to complete its melting. If the sauce is too thick add more pasta water until you reach a consistency of a good pasta sauce. Taste and adjust seasoning.
Place the pasta on a plate with chicken on top and spoon the sauce over the chicken.

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July 29, 2015March 8, 2021

Fresh Blueberry Scones

Blueberries are probably my favorite breakfast fruit, sorry bananas. When blueberries are in season Fresh blueberry scones are my #1 go to breakfast biscuit.

Ingredients for Fresh Blueberry Scones

½-¾ pint of fresh blueberries
¾ cup whole or buttermilk
1 egg – beaten
2 cups all purpose flour – sifted
2 Tbs granulated sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Directions for Fresh Blueberry Scones

Preheat oven to 425°.

In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal.

You can also come into the 21st century and use a food processor for these first steps. Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

Add the blueberries and gently stir to distribute the berries throughout the mixture.

Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.

Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.

Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.

Place the scones onto an ungreased baking sheet, leaving space between each.

Bake for 7 minutes then turn scones over and continue to bake for an additional 5-8 minutes until done and cooked through.

Serve warm with butter.

Here are few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

You can’t beat scones and butter in the morning, not so sure about those round things but they were sweet. 5 paws

Yum

Fresh Blueberry Scones

Ingredients

½-¾ pint of fresh blueberries
¾ cup whole or buttermilk
1 egg - beaten
2 cups all purpose flour - sifted
2 Tbs granulated sugar
1 Tbs baking powder
½ tsp salt
1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled

Instructions

Preheat oven to 425°.
In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal. Add the blueberries and gently stir to distribute the berries throughout the mixture.
Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
Place the scones onto an ungreased baking sheet, leaving space between each.
Bake for 7 minutes then turn scones over and continue to bake for an additonal 5-8 minutes until done and cooked through.
Serve warm with butter.

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July 21, 2015July 21, 2015

Tuna Casserole

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients. One thing about tuna is there are a few choices when making recipes depending on just how “fishy” you like your tuna. For those that don’t like it too “fishy” stick to solid white albacore in water. You can choose the same packed in oil or as a less expensive alternative, though not that less, you could go with chunk light tuna which has a stronger flavor. Solid, chunk, or flaky will all work.

For those who worry about things like mercury poisoning you may want to shop different fish from the Albacore, but again that’s up to you and I think that unless you’re on a strict tuna diet it’s not something to be too concerned with.

In this recipe I used a 2.2 quart or 11″ X 7″ dish, but it will just as easily fit into a 9 X9 pan. The recipe will serve 4-6 people.

Ingredients for Tuna Casserole

1 lb. wide egg noodles cooked “al dente”
2-3 cans tuna (your choice)
1 can Campbell’s cream of mushroom soup
1 can Campbell’s cream of celery soup
½ cup milk
1 4- 6 oz can mushrooms pieces and stems
1 Tbs dried tarragon
1 Tbs parsley flakes
2 tsps each salt & pepper
8 oz sharp cheddar cheese grated and ÷ in half
¼ cup grated Parmesan
1-2 cups crushed potato chips (optional)

Directions for Tuna Casserole

Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.

Preheat oven to 350º

In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.

Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level.

If using chips cover the top of the casserole with them, then cover loosely with foil and bake for about 30- 40 minutes.

Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.

Remove from the oven and allow to rest for 3- 5 minutes before serving.

Serve sour cream on the side as garnish.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
ChefLand Mixing Bowl, Large, Stainless Steel, Set of 4 Sizes – 3, 5, 8 and 13 Qt

Interesting smells, but in the end not a S.A.P.P. dish. A little hard to eat around those green things, but the rest was tasty and everyone else seemed to like it.

Yum

Tuna Casserole

Ingredients

1 lb. wide egg noodles cooked "al dente"
2-3 cans tuna (your choice)
1 can Campbell's cream of mushroom soup
1 can Campbell's cream of celery soup
½ cup milk
1 4- 6 oz can mushrooms pieces and stems
1 Tbs dried tarragon
1 Tbs parsley flakes
2 tsps each salt & pepper
8 oz sharp cheddar cheese grated and ÷ in half
¼ cup grated Parmesan

Instructions

Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
Preheat oven to 350º
In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level cover loosely with foil and bake for about 30- 40 minutes.
Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
Remove from the oven and allow to rest for 3- 5 minutes before serving.
Serve sour cream on the side as garnish.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.