(You may have noticed the unusual picture. Since I couldn’t find a good photo of this recipe and this weird one showed up on my google search instead, I couldn’t pass it up. You can see why. Scroll over the image with your mouse if you’d like the source, or google image “chicken david” like I did!)
I love this recipe!! I prefer to either cook half the amount of chicken, or double the amount of the other ingredients so there’s extra sauce to serve with noodles. Yum!
3 T butter
1 onion, chopped
8 fresh mushrooms, thinly sliced
1 clove of garlic, minced
1/4 lb thinly sliced prosciutto, cut into strips
1/4 lb thinly sliced hard salami, cut into strips
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
s & p
1/2 cup dry sherry (I just use a dry white like Pinot Grigio)
1 cup chicken broth
1/2 cup heavy cream
1/2 cup marinara sauce (such as this one)
1 T butter
2 T chopped fresh parsley
Melt 3 T butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. Dredge chicken in flour and place in pan. Season with s & p. Cook chicken 5 minutes on each side. Pour in sherry and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 T butter, and sprinkle with parsley.
Rachael Ray’s tip: Skip the sausage and add chopped tomato to the cooked pasta and onions.
1 lb macaroni
1 1/2 lbs uncooked sweet Italian sausage, casings removed
1 1/2 cups carmelized onions
1 quart whole milk
6 T unsalted butter
6 T flour
3/4 pound aged Gouda cheese, grated (about 4 cups)
Salt and pepper
1. Preheat the oven to 350°. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.
2. Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.
3. Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.
4. Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2-1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.
5. Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1-1/2 cups cheese on top. bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.
I just reread Caryn’s Eggplant Parmesan recipe since we received eggplant in our co-op, and realized I have no post for her sauce! Hands-down, I get more requests for this recipe than any other. We always freeze most of the sauce to use later.
First, cook 1 or 2 bone-in country-style pork ribs in hot water. I usually do this the night before.
In a very large pot cook a small chopped onion and about 4 minced garlic cloves in olive oil. This may sound obvious, but don’t let them burn! If they do you need to start over so the entire batch of sauce doesn’t taste like burnt garlic.
Add in 2 cans of diced tomatoes (14.5 oz each) and cook for a bit. Then pour in a gigantic, super-sized can of tomato sauce from Costco or Sam’s Club (6 lb, 10 oz). Sprinkle salt over the entire surface of sauce. Add some pepper & red pepper flakes (I often use a packet that comes with pizza deliveries). Cook over medium-high until bubbling. If the sauce looks too thick (if the surface resembles Labyrinth‘s Bog of Eternal Stench–video here), add a little water.
Place the cooked pork ribs into the sauce, cover and cook on medium-low for 1 hour, stirring occasionally.
Add a bit of chopped, fresh oregano and a large handful of fresh basil, chopped. Cover and cook 1/2 hour longer. Be sure to test it before you’re done!
1/2 cup ketchup
2 T white vinegar
1/4 cup brown sugar
1 T chopped onion
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1/8 tsp ground allspice
1/2 pinch celery sault
1/2 pinch mustard powder
Combine and simmer over medium low 5 minutes.
This recipe is actually called Chili in Bread Bowls from Taste of Home, but since we rarely put it in bread bowls I’ve omitted that part. (It’s easy enough: just buy a sturdy round loaf such as sourdough, gut it, and refill with the cooked chili. If the chili is runny, use a slotted spoon to put it in the bread bowls so they won’t get soggy on the bottom.) People really love this recipe!
1/2 lb cubed chicken breast, boneless/ skinless
1/2 lb cubed pork, boneless
1/2 lb cubed beef stew meat
In batches, shake meat in a bag with some flour, salt & pepper. (About a tablespoon of flour.) In batches, brown the meat in canola oil. Put browned meat in a crock pot.
1 medium onion
1 bell pepper (we prefer red, but green is more traditional for chili)
1 jalapeno (seeded)
Add these to the crock pot.
Throw into the mix:
28 oz can diced tomatoes, drained
16 oz can kidney beans, drained & rinsed
15.5 oz can navy beans or great northern beans, drained & rinsed
8 oz can tomato sauce
minced garlic clove (we always use at least two cloves)
Finally, the spices:
1 T chili powder
1 1/2 tsp ground cumin
1/2 tsp dried basil
1/4-1/2 tsp red pepper
Mix together and heat on low for 7-8 hours. Serve in bread bowls or with corn bread. Wear sweaters and act merry.
12 fresh sage leaves
1 boneless pork loin roast (about 3 lbs)
12 thin slices pancetta (2 oz total)
1. Heat oven to 450 with rack in the middle. Line a rimmed baking sheet with foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slighty. Spacing evenly secure pancetta with three 10″ lengths of kitchen twine.
2. Place pork on prepared sheet and roast until pancetta is browned and crisp and an instant read thermometer inserted in the thickest part registers 145, 35-40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors, and remove; thinly slice roast before serving.
Martha Stewart’s tip: Tying roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
1 lb thick bacon
1. Heat oven to 4oo. Line a baking sheet with foil and place a cooling rack on top. Arrange bacon on cooling rack in a single layer with the edges touching or slightly overlapping.
2. Bake to desired doneness, 10-15 minutes. Remove with tongs or fork and drain on paper towels.