Rigatoni with Chicken, Bacon and Mushrooms

Rigatoni with Chicken, Bacon and Mushrooms
adapted from and with thanks to A Taste of Home Cooking

Ingredients

1 pound rigatoni
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Salt and pepper
1/2 teaspoon each of garlic powder, dried basil, dried thyme, dried oregano (OR 2 teaspoons Italian seasoning)
3 tablespoons olive oil
1/2 pound applewood smoked bacon, chopped
1 medium onion, chopped
8 ounces cremini mushrooms, chopped
1/2 cup chicken stock
1/2 cup apple juice
1 14.5-ounce can diced tomatoes
1/4 teaspoon crushed red pepper flake
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup heavy cream
Grated parmesan and crushed red pepper flake, for serving

Method

Bring a large pot of salted water to boil. Cook rigatoni according to package instructions. Drain and set aside.

Meanwhile, generously sprinkle chicken with salt and pepper, garlic powder and dried herbs. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6 minutes. Remove to a plate.

Using the same pan, cook the bacon just shy of crispy. Add onions and mushrooms and cook until onions are translucent, about 4 minutes. Increase heat to high and add chicken stock and apple juice. Use a wooden spoon to scrape the browned bits from the bottom of the pan. Bring to a boil and let cook for 2 minutes. Add tomatoes, red pepper flakes, and 1 teaspoon of dried basil; season with salt and pepper. Reduce heat to medium/medium low (sauce should still be bubbling) and cook until the sauce begins to thicken, about 15 minutes.

Stir in cream. Add chicken and any accumulated juices to the pan. Stir to combine. Add rigatoni to the pan (or vice versa if your pan is not big enough to hold the pasta) and toss to combine.

Serve immediately, with grated Parmigiano-Reggiano and red pepper flake, as desired.

NOTES

Cuh-razy good pasta. After only a few bites, Steve made me promise to put it in my permanent repertiore (which I did; I made it the second time only a week later). He also made me promise to make it next time we have any family over for dinner. It's that amazing.

I must admit, this one took me by surprise for one main reason: I thought it had a rather strange and jumbled ingredient list. Chicken + bacon + mushrooms + apple = good. Chicken + Italian herbs + cream + cheese + tomatoes + red pepper = good. All together, though? Really? I wasn't so sure.

I WAS WRONG.

This is an unbelievably fantastic combination of ingredients, however "busy" it may look on paper. Trust me. If you don't make this straight away, you're missing out.

Granola Bars

Granola Bars

Ingredients

2 1/2 cups rolled oats
1/2 cup packed light brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup dried cranberries
1 cup slivered almonds
1/2 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup grapeseed or other neutral oil
2 teaspoons vanilla extract

Method

Preheat the oven to 350 degrees. Coat a 9x13 inch baking pan with nonstick spray.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, cranberries, almonds and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 minutes in the preheated oven, or until the bars are just golden brown at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

NOTES

These are so damn awesome. Even with giving some away, we plowed through the first batch in a few days and I made a second batch immediately. They've been serving as a fantastic dessert, particularly since I've been working out every day... they just "feel good," you know? Still, I have to be careful. Granola bars are a danger food for me, one of those that takes a lot of self-control to make myself stop eating. Like bagels and cream cheese. Like caprese pasta. Like really fresh sushi. Okay, I need to stop.

Anyway! I highly recommend sliced almonds and dried cranberries in these, but you can make them with any kind of nuts and fruit you like, or with just raisins, or with just oats and honey. Play around; it all works and it's all delicious.

Breakfast Sausage

Breakfast Sausage
adapted from my friend Jenn via Cole Ward

Ingredients

3 lb boneless pork shoulder (about 25% fat)
2 tablespoons dark brown sugar
2 1/4 tsp fine sea salt
2 tsp dried sage
1 1/2 tsp fresh ground black pepper
1 tsp dried marjoram
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 cup maple syrup

Method
(since I don't currently have a meat grinder, these instructions are only for the food processor)

In a medium bowl, mix together all the ingredients except the pork and the maple syrup. Set aside.

Cut the pork into 1-inch cubes. Spread the cubes out on a parchment-lined baking sheet, making sure they don’t touch. Freeze until the edges are stiff but the middles are still pliable, about 20 minutes. This will help the food processor blade to cut the meat cleanly, rather than tearing or smearing it.

Place about .5 lb of meat in the bowl of your food processor and grind it in 8 to 10 one-second pulses, until it looks coarsely ground. Empty the meat into a bowl and repeat with the remaining meat, grinding in half-pound batches.

Add the ground pork to the bowl of seasonings and mix well to combine. Add the maple syrup and work in with your hands until evenly distributed.

Use immediately or freeze in portions.

NOTES

I tried three different versions of breakfast sausage - all good but not great - before luckily catching this one on a Facebook post. My previous attempts all had the same elements this recipe does - sweet, peppery, herby - but I could not seem to find just the right ratio. Until now. This recipe is pure perfection.

I made the entire 3-pound batch and split it into .5-pound portions for storage. Six Saturdays in a row of homemade breakfast sausage and eggs? Yes, please.

Fudge

Fudge
with thanks to Paula

Ingredients

16 ounces semisweet chocolate (chips or chopped up baking bars)
1 7-ounce container marshmallow creme
2 teaspoons vanilla
1 cup finely chopped pecans (optional)

1 stick (8 tablespoons) unsalted butter
4 1/2 cups granulated sugar
1 12-ounce can evaporated milk

Method

Grease a 9"x13" pan.

Pour the chocolate, marshmallow creme, vanilla and nuts (if using) into a large bowl. Set aside.

In a large, heavy pot, combine the butter, sugar and milk. Turn your stove top setting just between medium and medium high. I have 10 notches on mine and set it at 6 1/2. Let it slowly come to a hard, rolling boil, stirring frequently. As soon as it boils, set your timer for 8 minutes. Keep it at a rolling boil for the full 8 minutes, stirring constantly to prevent splatter, sticking, or boiling over.

When the 8 minutes is up, remove the pot from the heat and, quick as you can, dump in the bowl of chocolate, creme, vanilla and nuts (if using). Stir, stir, stir until the chocolate and creme are melted and it is well combined.

Immediately pour the fudge into the greased pan. Shake to evenly distribute. Let cool completely, then slice into squares.

NOTES

Funny story from this morning while I was making this... as I was standing over the boiling pot of butter, sugar and milk, drawing the alphabet over and over with my wooden spoon to pass the time stirring, I was talking to the pot, saying things like "oh my" and "wow" and "oh, I see" (as it started to boil down and get denser). I continued to laugh and make silly sounds as I was madly stirring in the chocolate and creme and nuts.

Apparently, Steve was listening to me from the other room the whole time and later he said to me: "I realized that's why you still do it, why you cook and bake like you do. The fun and the wonder and the thrill of trying something new and succeeding." He's right. I kind of forgot that a bit lately because I've been so busy in other areas of my life, I've been cooking more for necessity than for joy. But he's right.

So, yeah, this fudge made me really happy. I was crazy proud of it, of the success I had. Just before I started on it, I found myself worrying that it wouldn't work, that I would do it wrong because I didn't have a thermometer, that it wouldn't set in the end. But, honestly, it couldn't have been easier. Thank you, Paula, for the clear directions and for the perfect recipe. It was a big hit at a family Christmas party today and there is no doubt I will use this as a go to for gatherings in the future.

Sweet Whiskey Barbecue Sauce

Sweet Whiskey Barbecue Sauce
slightly adapted from Amy

Ingredients

3 tablespoons grapeseed or other neutral oil
1 large yellow onion, diced
8 cloves garlic, chopped
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white wine vinegar
1/2 cup brown sugar
3 tablespoons whiskey
3 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon dark molasses
2 teaspoons salt
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon coarsely ground black pepper

Method

In a large saucepan on medium low heat, saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent but *not* browned. Add the rest of the ingredients. Bring mixture to a boil, then reduce heat to medium low. Simmer uncovered for about 75 minutes, or until sauce thickens.

Remove from heat and let cool slightly, then strain through a fine mesh sieve, pushing down on the solids to get all the juices through.

Use immediately or refrigerate in an airtight jar for a month or so. Makes about 2 cups.

NOTES

With my complaints about most barbecue sauces being too sweet, you'd think I wouldn't have liked this one as much as I did. But oh boy, did I ever. I think in certain moments, I may even prefer this over my original.

It is sweet, yes, but it's that beautiful, simple, not cloying sweet that comes from natural things like honey and molasses and brown sugar. If I have one complaint with my original barbecue sauce, it is that there is hoisin sauce in it. I just never could get past the idea that an already processed bottled ingredient was helping give it its flavor. I knew that element wasn't absolutely necessary for me to create a sauce I loved. This sweet whiskey sauce proves that point.

The original called for so little whiskey, it seemed silly to include it in the title, so I upped the amount considerably. I think it makes a difference. I ate this with ribs since that's what the original recipe was paired with, though surely this would be great on some grilled chicken as well.

Chicken Sriracha Stir Fry

Chicken Sriracha Stir Fry
adapted from this recipe, courtesy of Sarah

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

Marinade:
2 tablespoons soy sauce
2 tablespoons xiao xing wine (or dry sherry)
2 tablespoons water
1 tablespoon Sriracha

Sauce:
2 tablespoons cornstarch
3/4 cup water
2 tablespoons Sriracha sauce
2 tablespoons soy sauce
4 tablespoons oyster sauce

4 tablespoons grapeseed oil, divided
1 pound green beans, chopped
1 large carrot, peeled and sliced
8 ounces mushrooms, sliced
2-3 large shallots, thinly sliced
1 tablespoon grated ginger
4 cloves chopped garlic

1 bunch scallions, sliced, for garnish (optional)

Method

In a medium bowl, mix the soy sauce, xiao xing wine, water and Sriracha together. Add the chicken and toss to coat thoroughly. Let stand for at least 30 minutes.

In a separate smaller bowl, whisk together cornstarch, water, Sriracha, soy sauce and oyster sauce. Set aside.

In a wok, heat 2 tablespoons oil over high heat until just smoking. Add green beans, carrots and mushrooms. Stir fry for 5 to 6 minutes, until vegetables are just soft. Remove to a plate and set aside.

Heat the remaining 2 tablespoons oil in the wok. Add the shallots and stir for about 30 seconds, then add ginger and garlic and cook for another 30 seconds.

Add chicken mixture and stir-fry for about 3 minutes, until chicken is just cooked through. Pour in the sauce and stir until thickened, about 1 minute. Turn the heat off, return the vegetables to the wok and toss to combine.

Serve over rice with sliced scallions and extra Sriracha on the side.

NOTES

In case you haven't noticed, I love "bowl and spoon" meals. Give me a grain or pasta with meat and/or vegetables and sauce on top and I am a happy girl. Make it spicy and I am firmly content. So when I saw this recipe posted on Sarah's weekly menu, I was all over it.

This dish reminded me of the simplest of stir fries you can order off a typical Chinese-American takeout menu. But good. I don't know about you, but the few times I did order dishes like this, they were always awful. Goopy sauce. Bland as you can imagine. I thought maybe I was misguided and just ordering the wrong thing. Turns out, as with most things, I just needed to make it myself.

This was so perfect - savory and full of rich flavor, but also fresh and light, with just a hint of heat and a bit of zing from the ginger. I don't add new stir fries to my repertoire very often (yes, I know, I'm very picky), but this one made it in on the first try.

The only thing I may do differently in the future is add water chestnuts. Steve suggested it as we were eating and I think they would be wonderful here. I could also easily see trying this with tofu instead of chicken at some point.

Chicken in Thyme Marsala Cream Sauce

Chicken in Thyme Marsala Cream Sauce

Ingredients

3 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground pepper
1/2 pound crimini mushrooms, thinly sliced
3 shallots, finely diced
2 cloves garlic, minced
1 1/4 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas, defrosted

Method

In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.

Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.

Serve over noodles or rice.

NOTES

I'm really proud of this impromptu dish. I was planning on making chicken marsala with a side of buttered rice and peas, but as luck would have it, I saw a status update from The Saucy Southerner on her Facebook page that mentioned sherry and cream and shallots and butter. My gears started turning and I thought maybe I could make it all one dish, with chunks of chicken simmered in a marsala cream sauce...

The end result is a riff on my Chicken in Tarragon Mustard Cream Sauce and just like garlic, white wine, cream and mustard are "obvious" together, so, too, are shallots, Marsala, cream and thyme. It really can't fail.

Even at that, it exceeded my expectations. I loved this dish so, so much. Instantly repeatable. Sweet, savory, with amazing depth... and reminiscent of something I can't quite put my finger on... like a prelude to fall.

Puerco en Chile Colorado

Puerco en Chile Colorado
(pork in red chile sauce)

Ingredients

5 dried New Mexican chiles
4 dried chiles de Arbol
2 dried Ancho chiles
1 tablespoon olive oil
2 pounds boneless pork shoulder, cut into 1 to 1 1/2-inch pieces
Kosher salt and pepper
1 to 1 1/2 cups beef broth
1 small white onion, chopped
3 cloves garlic, minced
1 tablespoon Mexican oregano
1 tablespoon cumin
1/2 tablespoon Kosher salt
1/2 teaspoon fresh ground black pepper

Method

Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid or plastic wrap over the bowl and allow to sit for at least 30 minutes to soften the chiles.

Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.

Heat the olive oil in heavy pot or large skillet over medium high heat. Sprinkle the pork generously with Kosher salt and black pepper. Add the meat to the pot and brown well on all sides. Don't overcrowd the pan; cook it in batches, if necessary. Add another tablespoon of olive oil if the pan starts to get too dry.

Once all the pork is browned, place it back in the pot, add enough beef broth until meat is just covered, stir, cover and simmer on low for 30 minutes.

Add the chile puree, onion, garlic, Mexican oregano, cumin, 1/2 tablespoon Kosher salt and 1/2 teaspoon fresh ground black pepper and mix well. Cover and simmer until the pork is very tender, about 1 hour more.

Serve with Spanish rice and corn tortillas.

NOTES

You thought the one with beef was good? Yeah, I did, too. I do. But the pork... oh my goodness, the pork.

I can't explain it, but the difference was so astounding, we already decided I am not making this with beef again for a very, very long time. Steve's best guess was that the pork fat melted into the sauce and made it more velvety, more savory, more "round." Probably. Whatever it was, the pork made the dish so mind-blowingly wonderful, we nearly wept with joy. I'm barely exaggerating.

Ridiculously, blissfully good, hearty and filling, spicy in the right way, that "warm heat in your chest" kind of way, stores and reheats well. I don't know what else to say other than what the heck are you waiting for? Go make this!

Claussen Knock-Off Pickles

Claussen Knock-Off Pickles
very slightly adapted from Rebecca

Ingredients

35 to 40 small to medium pickling cucumbers
8 cloves garlic, peeled and sliced in half
4 fresh dill heads OR 4 tablespoons dried dill seed (*not dill weed*)
1 gallon cold water
1 cup cider vinegar
2 tablespoons mixed pickling spices
2/3 cup canning or kosher salt

Method

1. Wash cucumbers but do not scrub them.

2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.

3. In a gallon jar, layer the dill heads or seed, garlic cloves and sliced cucumbers.

4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

5. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged.

6. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

7. Leave out of direct sunlight on the counter for two to four days, or until the cucumbers taste like pickles throughout. If at any point "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

8. When the pickles are ready, fix your lid tightly onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

NOTES

I love pickles. Any kind of pickles. Even the neon green store bought pickles. I was worried I would never be able to make homemade pickles that were crunchy, but Rebecca proved me wrong.

These are crunchy, garlicky and perfect as a late afternoon snack, especially in this hot weather. I ate a whole jar myself the first day they were ready, they are THAT good - AND they take no virtually time or effort.

Cooking notes: Best in a large jar, but if you're like me and are scaling the recipe and storing in smaller jars, you may have to cut a bit more off the ends of the pickles so that they will be submerged fully when you pour in the brine. If they have any pieces sticking out, they will develop fuzz and you'll have to throw them away (lesson learned!).

Also, if you do scale down for smaller storage, split the pickling spice evenly among the jars and then mix just the water, vinegar and salt and pour that over each jar. It's not really possible to smoothly distribute the pickling spice among numerous jars once the seeds have sunk to the bottom of the pitcher (second lesson learned!).

Raspberry Streusel Bars

Raspberry Streusel Bars
(makes 24 2-inch bars)

Ingredients

2 1/2 cups (12 1/2 ounces) flour
2/3 cup (4 3/4 ounces) granulated sugar
1/2 teaspoon table salt
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup (1 3/4 ounces) packed light brown sugar
1/2 cup (1 1/2 ounces) quick oats
1/2 cup (2 ounces) pecans, chopped fine
3/4 cup (8 1/2 ounces) raspberry preserves
3/4 cup (3 1/2 ounces) fresh raspberries
1 tablespoon fresh lemon juice

Method

1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch pan with foil so it hands over the edges. Spray the foil-lined pan with nonstick cooking spray.

2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1 1/2 minutes. (You can also use a food processor for this: process the flour, granulated sugar and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1 1/4 cups of the flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.

4. While the crust is baking, add the brown sugar, oats and pecans to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork (or your fingers) until combined, with a few berry pieces remaining.

6. Using a spatula, spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep golden brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking pan by lifting the overhanging foil extensions. Cut into squares and serve. The bars can also be stored for 2 to 3 days in an airtight container at room temperature.

NOTES

One of the easiest, quickest and best things I've ever baked. Tender, buttery shortbread. A substantial layer of tangy-sweet jam. Crunchy, nutty top. I have a bit of a soft spot for raspberry bars but have never found one that lives up to my idea of what one should be, not until I made these. Absolutely perfect.

Recommended: lots of people to share them; otherwise, you may eat, oh, a third of the pan in one night. *Whistles*