Cook's Country Chicken Riggies

4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces


1/4 cup jarred sliced hot cherry peppers , chopped fine, plus 3 tablespoons cherry pepper brine (see note)

3 tablespoons olive oil

Salt and pepper

10 ounces mushrooms , quartered

2 red bell peppers , seeded and cut into 1-inch pieces

1 onion , cut into 1-inch pieces

5 garlic cloves , minced

1 1/2 teaspoons dried oregano

1 (28-ounce) can crushed tomatoes

3/4 cup heavy cream

3/4 cup pitted kalamata olives , halved lengthwise

1 pound rigatoni

1 1/4 cups grated Pecorino Romano cheese (see note)



1. MARINATE CHICKEN Combine chicken, 2 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper-lock bag and refrigerate 30 minutes or up to 1 hour.



2. MAKE SAUCE Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Stir in mushrooms, bell peppers, and 1/2 teaspoon salt and cook until browned, about 8 minutes. Transfer vegetables to medium bowl; set aside. Add onion and remaining oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, and oregano and cook until fragrant, about 30 seconds. Add tomatoes, cream, and 1/2 teaspoon pepper and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is very thick, 10 to 15 minutes. Stir in chicken and reserved vegetables and simmer, covered, until chicken is cooked through, 6 to 8 minutes. Add olives and remaining cherry pepper brine. Cover and keep warm.



3. COOK RIGATONI Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Add sauce and Romano and toss to combine, adding reserved pasta water as needed. Season with salt and pepper

Rachael Ray's Annamaria's Rouladen

I did not make the dumplings with this. I served bread and salad instead. I also added button mushrooms and I cooked quite a bit longer.

1 package dumpling mix, (recommended: Panni brand) available on International Foods aisle


4 slices bacon

4 thin slices beef sirloin, just over 1 pound, ask the butcher to cut the meat 1/4 inch thick

Salt and pepper

4 rounded teaspoons prepared Dijon style mustard

4 tablespoons chopped flat-leaf parsley, a couple of handfuls

4 dill pickle spears

Toothpicks or kitchen twine

2 tablespoons, extra-virgin olive oil, 2 turns of the pan

2 tablespoons butter, cut into pieces

2 tablespoons all-purpose flour

2 cups good quality chicken stock, available on the soup aisle

1/4 cup sour cream

Directions

Prepare dumpling mix to package directions*. See note:





Bring a pot of salted water to a boil. Form several large balls, 2 to 3 inches thick, of dumpling mix. Add to the boiling water then reduce heat and simmer 15 minutes.





Place bacon in a skillet over medium heat and render fat by cooking bacon about 3 minutes. As edges just begin to crisp, remove bacon from the skillet and transfer to paper towels to drain.





Season slices of sirloin with salt and pepper. Spread each slice of meat with a rounded spoonful of mustard. Top mustard with a generous scatter of chopped parsley. Top seasoned and mustard-coated meat with a slice of bacon and a dill pickle spear each. Place the bacon and pickle off center closer to 1 edge of the meat than the other. Roll the steaks around the filling and secure with toothpicks or kitchen twine. Heat a deep skillet over medium high heat. Add oil, 2 turns of the pan, then meat rolls. Cook meat 2 to 3 minutes, then give it a quarter turn. Cook meat a total of 10 to 12 minutes, then transfer to a plate. Add butter to the meat pot and melt. Add flour to the butter and whisk together, cooking 2 minutes. Add chicken stock to the flour and butter and scrape up pan drippings. Season with salt and pepper. Stir in sour cream and remove from heat.



Remove toothpicks or twine from meat. Set meat roll and large dumpling on a dinner plate and cover with sour cream gravy. Quick sauteed cabbage makes a simple side dish, see recipe below.

Rachael Ray's Spinach Artichoke Ravioli Lasagna

For this recipe I used fresh spinach and I omitted the nutmeg.

1 (10-ounce) packages chopped frozen spinach


1/4 stick butter

4 tablespoons all-purpose flour

1 quart milk

Freshly grated nutmeg, to taste

Salt and pepper

3 cups ricotta cheese

1 tablespoon fresh lemon zest

4 cloves garlic, minced

4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties

2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced

1 1/2 cups grated Parmigiano-Reggiano

Directions

Bring a large pot of water to a boil for pasta.



Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.



Defrost the spinach in the microwave for 10 minutes on high.



While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.



Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.



Cook pasta to al dente, 5 to 6 minutes in salted water.



Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.



Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.



Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

Rachael Ray's Smoky Bacon and Bean Salad

Extra-virgin olive oil, for drizzling, plus 1/3 cup


4 slices bacon, chopped

2 (15-ounce) cans chickpeas, rinsed and dried

Salt

Few healthy pinches crushed red pepper flakes

3 hearts romaine, chopped

1 rounded teaspoon Dijon mustard

3 tablespoons balsamic vinegar, eyeball it

Directions

Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.





Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

Rachael Ray's THree - Alarm Italian Style Chili Mac

1 pound penne pasta or cavatappi (hollow pasta spirals)


Salt

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 1/2 pounds ground sirloin

2 tablespoons chili powder, 2 palmfuls

Black pepper

1 onion, chopped

1 cubanelle pepper, seeded and chopped

1 red bell pepper, seeded and chopped

3 to 4 cloves garlic, chopped

1 cup beef stock

1 (28-ounce) can fire roasted crushed tomatoes

Handful basil leaves, torn

2 cups shredded smoked Cheddar or scamorza ( smoked aged mozzarella)

Directions

Cook pasta in salted water until al dente. Preheat broiler to high.



Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

Rachael Ray's Honey-Dijon Dressed Green with Toasted Pecans

1 1/2 C pecan halves
2 T dijon mustard
2 T honey
3 T white wine vinegar
salt and pepper to taste
1/4 C extra virgin olive oil
6 C mixed greens
Preheat the oven to 350 degrees. Place the pacns on a rimmed baking shhet and taost for 10-12 minutes, or until golden. For the dressing: mix together the dijon, honey vinegar and oil. Top the greens with the pecans. Dress with the vinegarette and add salt and pepper to taste.

Burgundy Beef Over Buttered Egg Noodles

In a skillet brown 11/2 lb. beef tenerloin ( cut into bite sized chunks) in 2T olive oil , ,set aside.  Place in the skillet 2 T olive oil and sautee 1/2 lb. chopped carrots ( in bite sized pieces), and 5 celery ribs (sliced into bite sized pieces). Stir in 3 T flour. Add to the pan  2 C dry red wine, reduce to 1 C . Add 1/2 T dried thyme, 2 bay leaves and 3 C chicken stock.  Simmer to thicken. Add the steak and 1 C frozen peas. Heat thoroughly. Serve over buttered egg noodles.

Saint Valentine's Day Crepes

4 eggs lightly beaten


2 cups milk

1 Tablespoon Canola Oil (or any veg oil, just not Olive oil)

3/4c. to 1 cup flour (depending upon how thin or thick you prefer)

1-2 Tablespoons sugar

1/4 tespoon salt (kosher)

Blend first three ingredients until frothy, add last three ingredients and blend until you have a nice smooth pourable batter. Pour about 1/4 cup batter onto a med-high heat griddle or very large non-stick saute pan. (You need room around your crepe to get your spatula under it to flip) Use a spoon to lightly swirl your crepe into a large disc, be careful not to tear the batter, if you happen to, just spoon a little batter into that spot :) Cook for about 30 seconds on each side until lightly golden, and then stack 'em up on a platter for serving at the table.

Cream Cheese Pound Cake

1 (8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

Directions

1.Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

2.In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

3.Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

4.Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
 

Wild Rice and Mushrooms

1 cup dried porcini or shiitake mushrooms ( I used shitake)

2 1/2 cups water, approximately

1 cup wild rice

1/2 cup freshly squeezed orange juice

1/4 cup dry sherry

1/2 cup sliced carrots

2 Tbsp chopped fresh parsley

Salt or natural soy sauce to taste

1/2 cup finely chopped walnuts or pecans



Instructions:

1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.



2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.



3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.



4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.



5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts). ( I used pecans)

Crockot POrk with Mushrooms

In the bottom of a large crockpot place 8 pork chops, sprinkle with salt and pepper. Pour on top 2 C sliced mushrooms.  On the stovetop: make a roux by melting 2 T butter. Whisk in 6 T all purpose flour. Mix in 1 C milk and 1 C chicken broth. Pour over the pork and mushrooms. Cook on low for 6-8 hours.

Belgian Style Yeast Waffles

1 1/2 cups lukewarm milk


6 tablespoons butter, melted

2 to 3 tablespoons maple syrup, optional

3/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 cups King Arthur Unbleached All-Purpose Flour

1 1/2 teaspoons instant yeast

12 ounces lukewarm milk3 ounces butter, melted1 3/8 to 2 ounces maple syrup, optional3/4 teaspoon salt1 teaspoon vanilla extract2 large eggs8 1/2 ounces) King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons instant yeast

Directions

1) Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.



2) Stir to combine; it?s OK if the mixture isn?t perfectly smooth.



3) Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.



4) Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.



5) Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

Butternut Squash Soup

1 butternut squash
2T olive oil
4 C chicken broth
2 small apples, peeled and sliced
1 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
Cut the squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush the olive oil over the top. Roast in a 400 degree oven for 20 minutes. Remove and slice, add to the crockpot along with all of the other ingredients. Cover and cook on high for about 4 hours. Carefully blend with an immersion blender. Serve.

I would not make this recipe again, it was to overpowering with the spices.

Slow Cooker Rice Pudding II

3 C milk
1/3 C arboria rice
1/4 C brown sugar
1 tsp. vanilla extract
1/2 C raisins
Using a 2 quart slow cooker , place all of the ingrediets inside and stir. Cover and cook on low for 5-6 hours or on high for 2-3 hours, or until the rice is tender and thickened like pudding.

Lamb Vindaloo

3 lbs boneless leg of lamb

1 medium yellow onion, minced

3 cloves garlic , left whole

1/2 tsp. ground  cloves

1 tsp. ground ginger

1/2 tsp. red pepper

1 T ground coriander

1 T cumin

1 tsp.  cinnamon
1/4 cup apple cider vinegar

2 chopped potatoes ("aloo" means potato)

1 28 oz. can of whole plum tomatoes




Mix all of the spice ingredients in a small bowl. Place lamb in the crockpot and rub with the spice ingredients. Place potatoes and tomatoes around the lamb.  Pour the vinegar on top and let cook onow for 8-10 hours. Serve with bread or rice or tortilla shells.

Apple Oatmeal

2 C old fashioned rolled oats

2 C rice milk
4 T tablespoons of brown sugar
2 tablespoons of vanilla

2 pinches of salt
2 chopped apples





--add oats, chopped apple and milk to stoneware

--put in brown sugar, vanilla and pinch of salt

-mix with a spoon.

--cover and cook on high for 1-2 hours or low for 2-3.

Crockpot Chocolate Cake

Ingredients:


•1 pkg. two layer chocolate cake mix ( I used a marble cake)

•4 oz. pkg. instant chocolate pudding mix

•4 eggs

•1 cup water

•2 cups sour cream

•3/4 cup vegetable oil

•1 cup semisweet chocolate chips



Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

Rachael Ray's Chicken With Apple Gravy and Rice Pilaf

I followed the recipe except I omitted the green beans.

2 extra-virgin olive oil (EVOO)


1-1/2 cups long-grain white rice

3-1/2 cups chicken broth

1 cup frozen peas, thawed

1 cup shredded sharp white cheddar cheese

4 skinless, boneless chicken breasts

Salt and pepper

2 tablespoons butter

1 tablespoon flour

1/2 cup unfiltered apple cider

1 pound green beans, trimmed

2 scallions, chopped

Directions:

1.In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.



2.While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.



3.Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.



4.While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper.



5.Pour the apple gravy over the chicken and serve the rice and green beans.

Slow Roasted Ribs

Step 1: Gather Ingredients and Equipment


Ingredients

2 racks of baby back ribs






In a small bowl combine:
Dry Rub:

3 tablespoons kosher salt

1/2 cup brown sugar, packed

3 tablespoons chili powder


1/2 tablespoon ground thyme

1/2 teaspoon cayenne pepper

1 tablespoon dry mustard

1/2 teaspoon allspice

Combine and rub onto 3 slabs of ribs ( about 9 lb.)



Next combine and pour over the ribs:

Braising sauce:

1 cup dry red wine

1/3 cup honey

1/3 cup ketchup

2 tablespoons cider vinegar

1 tablespoon worcestershire sauce

1/8 teaspoon cayenne pepper

2 cloves garlic, peeled and
Place into a 250 degree oven covered with aluminum foil  for 3 hours. Basting frequently.
Remove most of the liquid and broil for 10 minutes. Serve.

Homemade Pizza Rolls

1 package won ton wrappers (48 count)

1 1/2 cups spaghetti sauce

1 pound Italian sausage (I used sweet)

1/2 green bell pepper, chopped fine

2 cups grated mozzarella cheese

oil for frying (about 3 cups)

Cook the sausage. Remove from pan and saute onion and pepper in the drippings. Drain if necessary. Return the sausage to the pan and add the spaghetti sauce. Heat through and turn off heat. Spread out your wrappers on the counter or cutting board. Get a little bowl of water for your finger and a cooling rack on which to place the assembled pizza rolls. Put about a teaspoon of filling onto the middle of each wrapper. Sprinkle a bit of cheese on top. With your finger wet the left and right edges of the wrappers. Bring the bottom half up over the filling and seal the edges. Wet the top edge of the wrapper and bring that half down over the filling and seal the edges and the center seam. Place on the cooling rack. When all of the wrappers are filled, heat the oil. Place a kernel of popcorn into the oil and when it pops, it's ready. Fry the pizza rolls until golden brown on each side. Drain, cool and eat.

Stuffed Peppers

In a bowl mix:
1 lb. ground beef
1 1/2 lb. meatloaf mix
1 1/2 C plain bread crumbs
1 C grated  Pecorino romano cheese
1 C chopped black olives
2T anchovy paste
salt, pepper and red pepper to taste

Mix well and stuff into 8 large bell peppers. Place in a 7 quart crockpot . Pour 1 jar of marinara sauce on the top. Cook on low for 8 hours. Serve with extra cheese.

Ceasar Bread