Ingredient: Red Pepper Flakes

Penne with “Sausage” Chicken and Goat Cheese

Penne with "Sausage" Chicken and Goat Cheese
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Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. For the Chicken: Place the tenders in a quart size zip top bag. Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
  2. To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
  3. Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
  4. Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
  5. Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise. Finely chop the 3 cloves of garlic.
  6. Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
  7. Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
  8. Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
  9. Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
  10. Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
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Marinade for Grilled Vegetables

Marinade for Grilled Vegetables
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This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Marinade for Grilled Vegetables
Print Recipe
This makes enough marinade for 2-3 pounds of vegetables. The herbs and spices you invite are strictly up to you. It would also make a great salad dressing or dipping oil for the grilled vegetables.
Ingredients
Servings:
Instructions
  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake vigorously until well blended.
  2. Place cleaned and trimmed vegetables in a zip top bag. Pour the marinade into the bag and seal completely. Marinate for at least 4 hour or overnight. Turn the bag several times to distribute the marinade evenly.
  3. When ready to grill, remove the veggies from the marinade shaking off the excess. Large vegetables can go directly on the grill. Asparagus and other slender items should go on a grill rack or wok. Save the marinade.
  4. Grill until tender crisp, basting occasionally with the reserved marinade. Cooking time will vary with the vegetable.
  5. Remove the grilled vegetables to a large platter. Drizzle with a little more of the marinade and/or a Balsamic reduction. Serve.
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Stir Fried Quinoa with Chicken

Stir Fried Quinoa with Chicken
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The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Stir Fried Quinoa with Chicken
Print Recipe
The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Bring the water to a boil. add the quinoa and cover. Reduce heat and cook for 15 minutes or until the water is absorbed.
  2. Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread the quinoa on the paper lined baking sheet. Bake for 15 minutes, stirring half way through. Remove from oven and allow to cool completely.
  3. Heat a non-stick wok over medium heat. Coat the pan with non-stick cooking spray. Add the chicken pieces and 1/2 teaspoon of the Five Spice Powder. Toss and cook for 3 minutes. The chicken should be barely browned. Remove to a plate and set aside.
  4. Lightly beat the eggs and add to the hot wok. Turn pan to create a thin layer. Cook until light golden brown turning once. remove from pan and allow to cool. Cut into thin strips and set aside.
  5. Add the broccoli, peppers, broccoli to the wok. Add several tablespoons of the chicken broth. Toss and cook until the vegetables soften slightly. Add more broth as needed to prevent burning. Remove from pan and set aside.
  6. Add the canola oil an allow it to get hot. Add the garlic, ginger and red pepper flakes to the oil. Cook and stir until the ingredients are fragrant. 3 - 5 minutes.
  7. Add the quinoa to the pan and toss to mix all the ingredients together. Cook, tossing to allow the quinoa to brown. This should take 5 - 7 minutes. Add chicken broth a little at a time to keep everything from burning.
  8. Add the chicken and vegetables to the pan and toss. Continue cooking and tossing until everything is heated through.
  9. Mix the soy sauce, sesame oil, hoisin sauce, and the remaining Five Spice Powder together in a small bowl. Add several tablespoons of chicken broth. Pour over the mixture in the pan and toss to mix.
  10. Serve topped with the egg strips and the sliced green onions.
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Braised Pork Ribs with Rigatoni

DIGITAL CAMERAThis is a hearty and flavorful dish that reminds me of my father’s Sunday Gravy. He often put pork neck bones in his gravy. The flavor they imparted was huge and though an acquired  taste, sucking on the bones is truly wonderful.

I recently made an enormous pot of his gravy filled with homemade meatballs and some good Italian sausage. I packaged the sauce in various containers including several that were just gravy. I thought plain gravy would make a great blank canvas.

I started thinking about pork and how it made gravy taste amazing.  I didn’t have any neck bones, but I did have a good size package of country pork ribs in the freezer. It seemed like a  workable swap . After browning the ribs, I opted to braise them in the sauce. I added some extra onions and garlic along with some fennel seed and red pepper flakes.

In less than 2 hours I had tender falling off the bone pork and a sauce that had incredible depth of flavor. Served with rigatoni lightly coated with some of the sauce and a generous grating of Parmesan, it was heaven.

No Sunday gravy on hand? I won’t think any less of you if you opt for your own Marinara or even sauce from a jar. Bone in ribs give the most flavor, but boneless will work in a pinch.You could also add extra veggies to the sauce. Fennel bulb, Peppers, Zucchini, or Eggplant would fit right in.

 

Braised Pork Ribs with Rigatoni
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Servings
4
Servings
4
Braised Pork Ribs with Rigatoni
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Season pork ribs on all sides with the Italian Herb Blend. Heat the oil in a large dutch oven, Add the pork and brown on all sides. This should take 10 minutes or so. Remove the pork from the pan and set aside.
  2. Add the onions, garlic, pepper flakes and fennel seed. Cook, stirring occasionally until the onions begin to soften and the garlic is fragrant.
  3. Add the vermouth and cook and stir over medium high heat, scraping up any browned bits. Add the tomato gravy and stir to combine. Bring the sauce to boil. Lay the pork ribs on top of the sauce, cover and put in a 325 degree oven.
  4. Braise for about one hour. Check the ribs for tenderness. You will probably need to continue the braising for another 30 -60 minutes. (this depends on density of the ribs).
  5. As the ribs finish cooking, boil the pasta. Drain and return to the pan. Once the ribs are done, toss the pasta with some of the sauce. Serve the pasta topped with a good amount of grated Parmesan and serve the ribs alond side.
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Marinated Zucchini

Marinated Zucchini
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Marinated Zucchini
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Ingredients
Servings:
Instructions
  1. Layer zucchini slices in a colander. Sprinkle each layer liberally with salt. Let sit for 1 to 2 hours to draw out some of the liquid. Rinse and pat dry. Put in a large non reactive bowl.
  2. Add the onion and garlic to the bowl and toss to combine. Mix the remaining ingredients together and pour over the vegetables. Toss to combine.
  3. Pack into a clean wide mouth jar or pour into a quart size zip top bag. Refrigerate at least overnight and up to three days. Serve as part of a relish tray, on a salad, or as a side dish.
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