Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir Fry

My husband created this recipe and our kids love it. Print Chicken and Bok Choy Stir Fry Author: Kristin Recipe type: Main Cuisine: Asian Prep time:  5 mins Cook time:  12 mins Total time:  17 mins Serves: 4-6   Ingredients Stir Fry 1 tablespoon light sesame oil 1 lb. boneless chicken thighs cut into ½ inch strips 7-10 baby bok choy quartered 2 large carrots peeled in strips approx. 3 inch long 5-6 green onions diced 1 cup mushrooms (if desired) ½ cup chopped cilantro (if desired) Sauce 3 tablespoons honey 1 teaspoon grated ginger 3 cloves garlic grated or minced 3 tablespoons reduced sodium soy sauce 1 ½ tablespoons rice wine vinegar Instructions Stir together all ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken and cook 5-7 minutes. Add bok choy, carrots, green onions, and mushrooms (if desired). Stir continuously for 3 minutes and then add sauce. Continue cooking until sauce has coated vegetables and chicken and heated through. (Make sure chicken is fully cooked). Serve over rice and sprinkle with cilantro (if desired). 3.5.3229...
Paella

Paella

Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in the Spanish cuisine. My grandmother always made this in a giant cast iron skillet on a Weber grill. It was delicious. Print Paella Author: Kristin Recipe type: Main Cuisine: Spanish Prep time:  30 mins Cook time:  2 hours Total time:  2 hours 30 mins Serves: 4-6   Ingredients 1 tablespoon sweet or smoked paprika 2 teaspoons oregano 1 (3 pound) frying chicken, cut into 10 pieces ¼ cup extra-virgin olive oil 2 Spanish chorizo sausages, thickly sliced Kosher salt and freshly ground pepper 1 Spanish onion, diced 4 garlic cloves, crushed Bunch flat-leaf parsley leaves, chopped, reserve some for garnish 1 (15-ounce) can whole tomatoes, drained and hand-crushed 4 cups short grain Spanish rice 6 cups water, warm Generous pinch saffron threads 1 dozen littleneck clams, scrubbed 2 pounds jumbo shrimp, peeled and de-veined ½ cup sweet peas, frozen and thawed Lemon wedges, for serving Instructions Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and...
Easy Baked Ziti with Sausage and Mushrooms

Easy Baked Ziti with Sausage and Mushrooms

This baked ziti with sausage and mushrooms is major comfort food. Print Baked Ziti with Sausage and Mushrooms Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 8-10   Ingredients 1 lb ziti noodles 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings) 8 oz mushrooms, sliced 1 28 oz jar Rao's Marinara sauce ½ cup grated Pecorino Romano (or Parmigiano Reggiano) cheese ⅓ cup chopped fresh basil, plus more for serving 8 oz whole milk mozzarella cheese, shredded (about 2 cups) Instructions Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside. Preheat the oven to 425°F and set the oven rack in the middle position. Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat. Add the mushrooms, sprinkle with salt and pepper, and saute until soft but not brown. Add the Marinara sauce, ⅓ cup of the Pecorino Romano, cooked sausage, mushrooms, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the...
Orecchiette with Broccoli Rabe and Sausage

Orecchiette with Broccoli Rabe and Sausage

Broccoli rabe, also known as rapini, has a pleasantly bitter flavor that is a great contrast to the sweet pork sausage in the sauce. Prepare this dish in cool-weather months, when broccoli rabe is in season. Print Pasta With Broccoli Rabe and Sausage Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  15 mins Cook time:  10 mins Total time:  25 mins Serves: 6   Ingredients 1 pound orecchiette 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 2 cloves garlic, finely chopped 2½ cups low-sodium chicken broth ⅛ teaspoon crushed red pepper 1 bunch broccoli rabe 4 tablespoons butter, cut into pieces 1 cup grated Parmesan (4 ounces) Kosher salt and black pepper Instructions Cook the pasta according to the package directions. Drain and return it to the pot. Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute. Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes. Toss the pasta with the sausage mixture and ¼ teaspoon each salt and pepper. 3.5.3229...
Lasagna with Sausage, Spinach and Mushrooms

Lasagna with Sausage, Spinach and Mushrooms

I tested and combined several lasagna recipes.  My version contains sausage, mushrooms, and spinach, and very little ricotta.  My kids love it! Print Lasagna Author: Kristin Prep time:  30 mins Cook time:  1 hour 15 mins Total time:  1 hour 45 mins Serves: 6-8   Ingredients Kosher salt 1 (16-ounce) box lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 1 (12-ounce) package mushrooms, stems removed, caps sliced 3 ounces fresh baby spinach 1 cup ricotta 1 cup grated Parmigiano-Reggiano, divided 1 egg 6-7 basil leaves, cut into chiffonade 48 ounces homemade or jarred marinara sauce ½ pound grated mozzarella Instructions Bring a large pot of salted water to a boil. Cook the lasagna noodles until they are soft and pliable, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool and reserve. Bring a large sauté pan to medium-high heat. Brown the sausage. Drain grease and remove from pan and reserve sausage. Add olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the spinach until wilted. In a small bowl, combine the ricotta, ½ the Parmigiano-Reggiano, the egg, and the basil. Mix to combine well and season with salt. Preheat the...