Linguine with Chicken Ragu

 



 

4 Boneless, Skinless Chicken breast cut into cubes

8 Roma (Plum) tomatoes peeled and sliced

1 Can diced tomatoes

1 tablespoon tomato paste

1/2 chicken stock

2 tablespoons fresh basil chopped

2 tablespoons fresh parsley chopped

2 teaspoons dried basil

2 teaspoons dried oregano

3 gloves garlic sliced thin

1/2 onion minced

1 cup chopped spinach

Salt and Pepper to taste

 

1 box whole linguine

1/2 pound fresh asparagus chopped

1 large pot boiling salted water

 

Place the chicken cubes in a large heavy bottom skillet over medium high heat. Drizzle with olive oil and add 1 teaspoon of dried basil and 1 teaspoon of dried oregano and salt and pepper to taste. Cook for 15 minutes or until all of the chicken is browned and cooked through.  Remove from pan and set aside. In the same pan drizzle more olive oil then add the onion and garlic. Let this cook for another 3 minutes then add the can of tomotes being sure to scrap all of the chicken bits off the bottom of the pan. Add the fresh tomatoes, spinach and tomato paste. Stir in the chicken stock and fresh and dried herbs season with salt and pepper then let simmer for 45-50 minutes adding the chicken at about 35 minutes of cooking. Once the sauce is ready to serve bring the large pot of water to a boil and add the pasta. let this cook for about 5-7 minutes then add the asparagus. Let this boil for another 3-5 minutes or until the noodle are aldente. Drain and toss with the sauce.





 

 

 

 

 

 

 

Pierogi Empanadas

This is a fun fusion of a tradition Polish dish and a South American dish. 

1 cup whole wheat flour

1 1/2 cups all purpose flour

1/2 cup milk

1/2 vegetable shortening 

1 teaspoon salt 

2 potatoes peeled and cubed 

1/4 cup sour cream

1/2 cup shredded Colby cheese 

1/2 teaspoon Hungarian paprika 

1/2 teaspoon cumin 

Salt and pepper to taste 

1/2 yellow quash finely diced 

1/2 onion minced 

1/4 yellow bell pepper minced 

3 tablespoons minced parsley

1 bag veggie crumbles 

1/2 teaspoon Hungarian paprika 

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste 

1 egg beaten with 1 teaspoon water 

Place the potatoes on a medium sauce pot with 4-5 cups of water. Bring to a boil for 7-10 minutes or Neil potatoes are fork tender. (Insert and remove a fork easily). While the potatoes are cooking heat a large heavy bottom skillet over medium heat. Drizzle with olive oil and add the vegetables. Let this cook for about 5 minutes then add the veggie crumbles and let cook for another 5 minutes then add the parsley. Remove from heat and set aside. Once the potatoes are cooked drain them and return to the pot. Add the spices and sour cream. Mash with potato masher then stir in the cheese. Stir the vegetable mixture into the potatoes and set aside. In the bowl of your stand mixer combine the milk and shortening with the whisk attachment on medium speed until well combined. Slowly add the flour and salt. Once a dough ball forms turn off and let sit for 10 minutes. Once the dough has rested roll out to 1/4 inch thick. Using the open end of a drinking glass or a biscuit cutter cut circles out of the dough. Remove the edges and set aside for future use. Place about 1 tablespoon of filling in the center of each circle then fold to close. Pinch the edges to seal then place on a baking sheet. Brush the tops with the egg wash and place in a 400 degree oven for 20-25 minutes or until golden brown. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com 

 

 

 

Chicken Terryaki Meatloaf

 

This is a fun new meatloaf that is sure to please the whole family!

 

4 Boneless, skinless chicken breast cubed

1 Bottle of "Kraft brand" terriyaki ginger cooking sauce

1 tablespoon of terriyaki sauce

2 cloves of garlic grated

1 tablespoon balsamic vinegar

2 carrots peeled and shredded

1 zucchini shredded

1/2 cup old fashioned oats

1 egg

salt and pepper to taste

 

Place the cubed chicken into the bowl of a food processor and pulse until coarsely ground. In a medium mixing bowl combine all of the other ingredients and stir in the ground chicken. Place this mixture into a loaf pan that has been brushed with olive oil and place in a 375 degree oven for 45-55 minuted or until the internal temperature is 165 degrees. Serve with a salad and some garlic bread for a well rounded meal and take a break from the mashed potatoes. For more on this recipe or any others please email me at alesia.leach@gmail.com



 

 

 

 

 

 

Vegetable Quiche

This is a great way to get vegetables incorporated into your families daily lives!

1/2 onion minced
1 zucchini chopped
1 yellow squash chopped
1 pound turkey bacon chopped
2 cups fresh broccoli florets
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste

8 large eggs
1/4 cup sour cream
1/2 cup Parmesan cheese
1 cup Monterey Jack cheese
1/4 cup milk

1 pack soda crackers
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 stick butter melted

Place the crackers in a food processor and grind to a fine powder. Place in a medium mixing bowl and combine the bread crumbs, cheese and butter. Press into the bottom of a 9 inch pie plate. Place this in the refrigerator for at least 10 minutes. In a large heavy bottom skillet cook the bacon over medium heat until crispy. Place in a bowl and set aside. Place the onions, zucchini and squash in the same pan and drizzle with olive oil and add seasonings. Let cook for 7 minutes then stir in the broccoli. Let this cook for another 5 minutes. While the vegetables are cooking beat together the eggs, sour cream, Parmesan, Monterey Jack cheese and milk. Take out your crust and fill with the vegetables then pour the egg and cheese mixture over the vegetables being sure that it goes through the vegetables to the bottom. Place in a 375 degree oven for 45-50 minutes or until the eggs are cooked through. For more on this recipe or any others please email me at alesia.leach@gmail.com

Beef and Biscuits

This is a fun recipe that is a cross between pot pie and biscuits and gravy!

2 pounds beef breakfast sausage
1 zucchini chopped
1 medium onion chopped
1 yellow bell pepper chopped
1/4 all purpose flour
1 cup chicken broth
1 cup skim milk (or whatever you have on hand)
1 bag frozen peas
Black pepper to taste

1 cup all purpose flour
1 cup whole wheat flour
1/4 ground flax meal or wheat bran
1/2 cup vegetable shortening
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter milk (if you don't have butter milk use 3 teaspoons baking powder and no baking soda)
A pinch of black and cayenne pepper (optional but highly suggested)
Canned biscuits will also work for this recipe

In a large cast iron skillet over medium heat add the vegetables and crumble the sausage. Cook until the sausage is browned all over. Drain all but 1/4 cup of the rendered fat then sprinkle on the flour and stir to combine. Stir in the liquid and let simmer for about 5 minutes. Once the gravy is thick turn off the heat and stir in the peas. Make your biscuits. Place all of your dry ingredients in a large mixing bowl then use a pastry blender to work the shortening in. Once it looks like course sand stir in the butter milk until a soft sticky Doug ball forms. Turn this out onto a lightly floured surface and kneed 10 times. (Do not over work the dough or you will have tough biscuits not light and fluffy) Pat this down into a 1/2 inch thick disc then use a biscuit cutter (or the mouth of a drinking glass) to cut out 6 biscuits. Place the biscuits on top of the gravy mixture being sure to place one i the center. Place in a 450 degree oven for 20-25 minutes or until the biscuits are golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Taco Soup with Green Chili, Cheddar Corn Bread

This is a great recipe from m friend Jean

1 pound ground turkey
1 red bell pepper chopped
1 zucchini chopped
1/2 onion minced
1 package low sodium taco seasoning
2 cans Hormel turkey chili
2 cans black beans
2 cans tomato sauce
1 bag frozen corn

2 boxes jiffy corn bread mix
2 eggs
2/3 cups skim milk
1 can diced green chilies
1/2 cup shredded sharp cheddar cheese

In a large stock pot add the turkey, onions, zucchini and bell pepper drizzle with olive oil and let cook for 10 minutes. Add the remainder of the ingredients and bring to a boil. Reduce heat to simmer and cover for 30 minutes. While the soup is cooking combine all the corn bread ingredients in a large bowl then pour into a small baking pan brushed with olive oil. Bake at 400 degrees for 15-20 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com