Moscato Buttered Pear Pork with Risotto

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser Star. #CollectiveBias

I always like to prove to my other half wrong. He seems to think nothing cooked in wine other than my Italian sausage is not edible. I beg to differ for sure! Last night I made this Moscato Buttered Pear Pork with Risotto and he very much so enjoyed it. He told me how he makes better risotto which is funny. He does in the Czech sense. Italian’s make it different and with a different rice. 

Moscato Buttered Pear Pork with Risotto | Mooshu Jenne #shop #cbiasOne of the reasons I love to make risotto is the creamy flavor it has over regular rice. I have to admit that adding a bit of the Star Buttered Olive oil first gives a creamy buttered and toasted nutty taste the risotto.  Pears pair perfectly with pork and the Moscato that is reduced over them to bring out a distinct flavor. 

Star Borges Buttered Flavor Olive Oil

I picked you the Star Butter flavored Olive Oil at Walmart while we were waiting on medicine. She had an allergic reaction to who know’s what! They have her epi pens for next time and some meds for this time. Never fun! At least we walked around and shopped and I found the Star. It really was so tasty with the risotto and the pork. Currently only Walmart carries the Star/Borges butter flavored olive oil. 

Pork at Safeway

I picked up the pork at Tom Thumb (Safeway). Pork loin thinner sliced is perfect for cooking this dish in a skillet when it’s warmer and you don’t want to head up the house. I like to get their all natural pork because I feel it has a better flavor. 

Moscato Buttered Pear Pork with Risotto | Mooshu Jenne #shop #cbias

So are you ready to try my recipe?

Moscato Buttered Pear Pork with Risotto
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For Pork and Pears
  1. 1 package of thinly sliced pork loins
  2. 1 bartlett pear; sliced into quarters
  3. 1/2 cup Moscato wine
  4. 2 tablespoons Star/Borges Butter flavored Olive oil
For Risotto
  1. 1 1/2 cup risotto
  2. 1 large container chicken broth
  3. 1/2 red onion; diced small
  4. 1 tablespoon Star/Borges butter flavored olive oil
  5. 1 clove of garlic; minced
Instructions
  1. Preheat oven to 190 degrees F.
  2. In a large skillet/saute pan, add in 2 tablespoons of butter flavored olive oil with pan on medium high heat. Add in pork, 1/2 cup Moscato, and sliced pears. Cook until pork is caramelized on both side and cooked thoroughly. Place pork and pears in glass dish in oven to keep warm while cooking risotto.
  3. In a small pot add 5 cups of chicken broth and bring to a low boil. In a saute pot add in onions, butter olive oil, and garlic. Saute until tender. Add in 1 1/2 cup risotto and toast for about 2 minutes. Add in 1 1/2 cups chicken broth barely to cover. Keep at a low boil. Stirring frequently watch risotto to make sure once the liquid soaks up you add 1 cup at a time until all liquid is soaked and risotto is creamy and tender.
  4. Serve pork and pears with risotto and the rest of the bottle of the Moscato.
Mooshu Jenne http://mooshujenne.com/

Meat Lovers Lasagna & Easter #NewFavorites

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser Stouffer’s & New York Texas Toast.

Spring always seems to be that time of year everyone is getting back into gear. It’s like wiping away that winter fog and getting things ready for a busy summer. What I enjoy about Stouffer’s Meat Lovers Lasagna is how easy it is to make for a springtime dinner. Even better when I am on the run trying to pick up eggs and fun decorations for my daughter to pop this in the oven allowing us more time to decorate.  It’s such an easy meal!
Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shop via MooshuJenne.com

I love when she can shop herself and just run into Walmart and grab what I send to her on her phone. Generally, her and one of her brother’s will run in and grab a pasta dinner and Texas Toast for the perfect pairing. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopYou can just hop on over to the next aisle and pick up your toast. It’s usually a 15 minutes store run. Easy dinner that’s done in less than 30 minutes without all the work. I enjoy that she can make it and I can prepare eggs and the stuff to decorate them.

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopDo you have a go to meal or easy meal that you make when trying to have fun decorating for Easter? What plans do you usually have for Easter. We generally always try to make eggs in plenty of different styles. I think this year I would like to try eggs drawn on with markers. 

Stouffer's Meat Lover's Lasagna with New York Texas Toast for Spring Dinner #NewFavorites #CollectiveBias #shopLasagna is always a meal I think you need more of and really a little bit for each person goes such an absolute long way. This is the family size and it really is enough to feed all six of us with the Texas Toast on the side of course ;) 

Meat Lovers Lasagna and Texas Toast
Serves 6
Meat lovers lasagna with Texas Toast
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 package Stouffer's Meat Lovers Lasagna Family Size
  2. 1 box New York Texas Toast
Instructions
  1. Cook Stouffer's lasagna for 9 minutes on high in the microwave and then cook at 50% power for 20 minutes. For Texas Toast just cook as directed on the box. Serve while coloring eggs!
Mooshu Jenne http://mooshujenne.com/

 

Italian Parmesan Bacon Wrapped Chicken – Fresh Take

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias (#CollectiveBias) and Kraft Fresh Take.

Don’t you just love Easter with all the pretty colors? I know I do! Every year we always think of a new way to color eggs. It’s just a tradition in our house. I always make the traditional ham and mashed potatoes along with finding a new salad of sorts to make anew. I have to admit I think the teenagers are worn out on ham. Of course the other half and I would eat our weight in ham if we could. Sometimes it’s great to have another option for Easter or a simple spring brunch. These Italian Parmesan Bacon Wrapped Chicken legs made with Kraft Fresh Take are simple and easy. My teen helped me make these along with the Easter Egg Salad pictured in the back.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.comThe Kraft Fresh Take was easy to find in Walmart in the cheese section. See below :) During the month of April there will be a printable coupon good for $1 Off Fresh Chicken When You Buy Fresh Take. Get the coupon by clicking here! #FreshTake coupon.

Kraft Fresh Take Store ShotItalian Parmesan Bacon Wrapped Chicken puts a twist on Easter Brunch. While you still have your ham flavor (bacon) you can change it up with an Italian splash. Serve it with easter egg salad or fresh spring greens for a nutritious dish.  Simply wrap the chicken in bacon like below. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Just open up the Kraft Fresh Take and mix the cheese and bread crumbs. Roll the bacon wrapped chicken in the mixture, lay into a baking dish, and bake for about 30 to 40 minutes.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

They will come out ready to serve to your family or friends for your Easter brunch or dinner. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Italian Parmesan Bacon Wrapped Chicken
Serves 4
Chicken legs wrapped with bacon and breaded with Kraft Fresh Take.
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Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 package Kraft Fresh Take Italian Parmesan
  2. 4 chicken legs
  3. 4 strips of bacon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Wrap chicken legs with bacon starting from the leg bottom to the top. Open Kraft Fresh Take Italian Parmesan and mix as directed on the package. Roll chicken in mixture and place in a small baking dish.
  3. Bake for 30 to 40 minutes as directed on package until chicken is done and outside is crispy.
Notes
  1. I cooked my chicken covered for one hour and then pulled off the cover and let the topping brown.
Mooshu Jenne http://mooshujenne.com/

 For more recipes follow along on Facebook, Google +, and Twitter with the hashtag #FreshTake or #CollectiveBias. I would love to hear what your Easter traditions are below. How do you do Easter?

Red Pepper Fusilli & Feed South Africa

Leftovers are a huge portion of lunches in our home. It’s a way not to create food waste and also have a healthy lunch. This Red Pepper Fusilli is perfect for that. The sauce really taste so much better the next day because it sticks to the pasta. We are lucky for the leftover lunches we get to have. Too many children go without lunch all over the world every day. Sometimes my kids don’t take their own lunch which upsets me because we always try to keep something for them to take. What is more upsetting is when I think of a child that doesn’t have the option for lunch at all. Picture a child walking to school hungry, unable to concentrate, with a belly ache before the day is over. I just couldn’t imagine this for my teenagers and wouldn’t want that for anyone else’s.

Red Pepper Fusilli | Mooshu Jenne

Lack of food can diminish concentration, erode willpower, and strip away a child’s potential. Compound that with prevalence of HIV/AIDS or the trauma of losing parents and loved ones, without food, a child’s attendance and performance at school is severely jeopardized. I am asking my readers to consider donating to this fundraising campaign that will provide 100 South African school children a daily meal for one year. Just $10 can feed a child their only meal of the day. That’s less than a week’s worth of lattes at Starbucks.

To follow along for more information check out: The Giving Table at Twitter: @thegivingtable / #feedsouthafrica and Facebook: facebook.com/givingtable or The Lunchbox Fund at Twitter: @thelunchboxfund and Facebook: facebook.com/thelunchboxfund.

Red Pepper Fusilli | Mooshu Jenne

Now for the Red Pepper Fusilli recipe which is simple and can be made with very little ingredients for a large family. We made this last night and chowed down on it for lunch today. It takes a tad of work but it is completely worth it. 

Red Pepper Fusilli
Serves 6
Roasted red pepper sauce toss over fusilli pasta.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 small white onion; diced
  2. 3 garlic cloves; minced
  3. 1 tablespoon olive oil
  4. 3 red bell peppers; seeds removed
  5. 2 cups heavy whipping cream
  6. 1/3 cup milk
  7. 1 bag of fusilli pasta
  8. 2 teaspoons crushed red pepper
  9. 1/2 teaspoon paprika
  10. Salt and pepper
  11. 1/3 cup parmesan; grated, shredded or flaked
Instructions
  1. Cut off tops of red bell peppers and slice in half. Remove ribbing and seeds. Place with flesh side up on a baking sheet lined with parchment paper. Broil on high for 7 to 10 minutes. Remove peppers from oven and place in a glass or ceramic bowl and cover with plastic wrap. Leave in bowl covered for 10 minutes. Once the time is up remove skins from peppers.
  2. You may use a food processor or immersion blender to puree the peppers. Add in heavy cream and milk. Puree again with peppers. Set aside.
  3. In a large pot, bring water to a boil and cook fusilli for 10 minutes or according to package directions.
  4. In a saute pan, add in garlic, onions, and olive oil. Cook on low until onions are translucent. Add in pepper mixture and raise heat to medium low. Add in paprika, crushed red pepper, salt and pepper. Cook for about ten minutes until sauce thickens a bit.
  5. Toss sauce over fusilli and garnish with parmesan.
Notes
  1. You may serve this with chicken and parmesan bread.
Mooshu Jenne http://mooshujenne.com/
 

 

Ropa Vieja with Patatas Bravas

I thought it would be first important to take about the origin of Ropa Vieja. Many think it to come from Cuba but in all actuality it came from Spain’s Canary Islands.  Ropa vieja originated in the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. This is how ropa vieja arrived in the islands; with the Canarian immigrants. The original version of ropa vieja contained leftovers, but later became a shredded meat dish with chickpeas and potatoes in the Canary Islands.

ropavieja2

I find this really interesting because well I find pirates astounding. The TV shows, the movies and the real stories of horror. Ships are also fascinating to me. To think if you were on a ship for months at a time and then you get to port to eat some ropa vieja. That must have been a joy for those sailors. It is definitely one of my favorite dishes from the Mediterranean region. 

Ropa Vieja via Mooshu JenneThey even have a story about ropa vieja. As the oldest story goes is a man whose family was coming to his home for dinner. Being very poor, the man could not buy them enough food when they came. To remedy his situation, he went to his closet, gathered some old clothes (ropa vieja) and imbued them with his love. When he cooked the clothes, his love for his family turned the clothes into a wonderful beef stew. How interesting what love can do right?

 
I am entering this recipe as a part of a contest so I here is to hoping that I win!
Ropa Vieja with Patatas Bravas
Serves 6
Ropa vieja is flank steak slow cooked in spices sided with patatas bravas.
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Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
For Ropa Vieja
  1. 4 lb. flank steak
  2. 1 white onion, sliced in rounds
  3. 3 cloves garlic, minced
  4. 1 can (28 oz.) diced tomatoes
  5. 1 can (12 oz.) tomato paste
  6. 1 red bell pepper, thinly sliced into strips
  7. 1 green bell pepper, thinly sliced into strips
  8. 1 jalapeno, seeded and diced
  9. 1 chipotle pepper in adobo sauce
  10. 1 teaspoon dried oregano
  11. 1 tablespoon cumin powder
  12. 2 bay leaves
  13. 1 tablespoon paprika
  14. 1 1/2 cups vegetable broth
  15. 1 tablespoon apple cider vinegar
  16. 3 tablespoon cilantro, chopped
  17. Salt and pepper to taste
For Patatas Bravas
  1. 1 bag red potatoes; quartered
  2. 2 tablespoons olive oil
  3. Sea salt
For Sauce
  1. 1/2 white onion, diced
  2. 3 cloves garlic, minced
  3. 1 teaspoon paprika
  4. 1 teaspoon cayenne
  5. 1-12 oz. can tomato paste
  6. 2 teaspoon hot sauce
  7. 1/4 teaspoon salt
  8. 3 cups water
For Ropa Vieja
  1. Preheat oven to 400 degrees F.
  2. In a large, deep glass baking dish add flank steak and top with onions. Add minced garlic, chipotle peppers, jalapeno, bell peppers, vinegar, and cilantro. Top with diced tomatoes, tomato paste and vegetable broth. Add in oregano, cumin, paprika, and bay leaves. Cover with foil and cook for five hours until meat pulls apart and is tender.
For Patatas Bravas
  1. On a baking sheet lined with parchment paper layer quartered red potatoes. Drizzle with olive oil and top with sea salt. Pop into the oven with Ropa Vieja and cook for about 45 minutes until tender. Once tender broil potatoes on high for 3 minutes until browned. If potatoes are browned by just baking there is no need to broil.
For Sauce
  1. In a saute pan, add olive oil, minced garlic, and onion. Top with a bit of salt. Cook on medium to low heat until onion becomes translucent. Careful not to brown the garlic or onions. If they start to brown lower the heat. Once translucent add in tomato paste, water and spices. Whisk well. Add hot sauce and cook on low until sauce is thickened. Once thickened turn off heat and use to top potatoes.
Mooshu Jenne http://mooshujenne.com/

Italian Chicken Roll Ups

This one went over really well with V. I got plenty of compliments on it. He’s words “Best chicken ever!”. With plenty of variations of this recipe all over the internet I decided to have some fun and play around with. I really wanted a dish with a good flavor, tender chicken, and real Italian flare. This Italian Chicken Roll Ups recipe does the trick. 

Italian Chicken Roll Ups

The bit of heat from the peperoncini’s and their juice along with the roasted stewed tomatoes sends something epic for the taste buds. What I truly love about this recipe is the ability to use the last few slices of sandwich meat and turn it into dinner! Like many of the others I did not add marinara sauce or spaghetti sauce as I thought it to thick and drown the chicken. The roasted stewed tomatoes over the top has to be my most favorite part. It pairs well with any rice such as peppered rice, lemon garlic rice, or even basic brown rice. Use the juices from the bottom of the chicken pan to drizzle over plain rice for extra flavor. 

Italian Chicken Roll Ups

 Tell me what’s your favorite chicken recipe? Do you like if fried, baked, or simmered on the stove? My favorite would have to be bourbon chicken or chicken lo mein. They are both easy to make and full of flavor. Has to the combination of the brown sugar and soy sauce when it comes to bourbon chicken. 

Italian Chicken Roll Ups are super simple to make. Very budget friendly as you only use three chicken breasts and it makes nine chicken roll ups. This is a good one for when you have friends over for dinner or have a crowd to feed. It looks pretty too! Serve in the casserole dish or on a appetizer tray. You can also size these down to make appetizer bites too.

Italian Chicken Roll Ups
Yields 9
Chicken rolled with salami and pepperoni stuffed with peperoncini's baked in peperoncini juice and stewed tomatoes.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 3 boneless skinless chicken breast; sliced lengthwise into threes
  2. 9 slices of salami
  3. 9 slices of pepperoni
  4. 1 cup peperoncini juice
  5. 1/3 cup peperoncini's
  6. 2 cans stewed tomatoes
  7. Salt and pepper
  8. Olive oil
Instructions
  1. Preheat oven to 400 degrees F. Lightly oil casserole dish with olive oil.
  2. On a large cutting board slice chicken lengthwise into threes. Lay one piece of chicken down and layer with salami, pepperoni, and peperoncini's. Roll from top to end. Place in dish with fold end down. Repeat with the rest of the chicken.
  3. Top chicken with peperoncini juice and two cans of stewed tomatoes. Salt and pepper the dish. Cover and bake for an hour and ten minutes. Remove foil and bake for another twenty minutes. Remove from oven and serve warm.
Notes
  1. Cook rice when chicken has cooked for an hour and ten minutes. Top rice with juice from chicken when serving.
Mooshu Jenne http://mooshujenne.com/

 

Tilapia with Strawberry Avocado Salsa & A Giveaway

Last night we made Tilapia with Strawberry Avocado Salsa from Gorton’s Simply Bake Tilapia. It was super easy to prepare which what so nice! On the run between a interview my son had and then getting him his late night haircut before starting working in the morning. I was able to quickly pop this in the digital oven while slicing up the fruit for the salsa and stem rice. Complete meal done in thirty minutes. You can’t beat that; and it’s healthy to boot!

Tilapia with Strawberry Avocado Salsa

High in protein, 100 calories or less per fillet, and gluten free, which is super great for starting the new year off healthy. I wanted this dish, Tilapia with Strawberry Avocado Salsa to be super food healthy and something easy. That’s why I made a simple sticky rice to pair with a salsa that consists of strawberries, avocado, red onion, and pineapple. It’s a meal that won’t make you feel guilty like when you eat a huge burger stuffed with bacon and cheese.

Tilapia with Strawberry Avocado Salsa

Along with this delectable healthy dish Gorton’s is throwing in a prize package for giveaway below. One U.S. winner is to receive two full-value product coupons, 1 pair of Gorton’s-branded oven mitts, a Gorton’s spatula and an assortment of Gorton’s recipe cards. Don’t miss your chance to win below! You can also enter their Gorton’s Real Fabulous Sweepstakes with a chance to win $1000 makeover grand prize. Just click the image below this paragraph to enter.

Gorton's Real Fabulous Sweepstakes

 Here is the entry area for the prize package. Good Luck!


Here is the recipe for the Tilapia with Strawberry Avocado Salsa. I would pair this with a lemon rice, white rice or brown rice. I loved the baked carrots with it. It would also go great with grilled asparagus. They also offer Grilled Tilapia which is one of their 11 varieties of gluten-free grilled fish.

Tilapia with Strawberry Avocado Salsa
Serves 4
Tilapia steamed in a bag with strawberry avocado salsa.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the fish
  1. Two boxes of Tilapia from Gorton's
For the Strawberry Avocado Salsa
  1. 12 strawberries; diced
  2. 1 avocado; diced
  3. 1 can pineapple bits
  4. 1/3 cup red onion; diced
  5. Salt and pepper
For the Tilapia
  1. For the tilapia please follow Gorton's boxed directions.
For the Strawberry Avocado Salsa
  1. In a large bowl, add diced strawberries, diced avocado, diced red onion, and one can of drain pineapple bits and toss. Salt and pepper and toss lightly again. Refrigerate until ready to serve.
Notes
  1. Serve with steamed white or brown rice.
Mooshu Jenne http://mooshujenne.com/
Gorton’s Seafood provided me with product coupons for review of the product along with prize content that they will ship for giveaway. The content and opinions expressed here are all my own.

#ad Cheesy Chicken Bowls

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client Tyson.

Comfort food in all it’s glory with much less work. Cheesy Chicken Bowls are perfect for a night at home watching TV’s shows or movies you rented no matter where your favorite rent source is.  Made from Tyson: Spicy Chicken Nuggets and Cheesy Chicken Nuggets along with corn, mashed potatoes, gravy and cheese. I love to put fresh bacon bits on top to give extra savory flavor.

cheesy chicken bowl

It’s great because you can decide if you want to go spicy for yourself and/or go cheesy for the little ones.  With the wintry weather upon us this is definitely comfort food in my house. We made all the ingredients and set it out separately so the teens can decide what they would like to add to their bowls. The oldest is a very picky eater but even he enjoys the chicken.

cheesy chicken bowls

What’s even more super cool is that you can look for specially marked packages of Tyson Cheesy Chicken Nuggets, clip the token coupon on the back of the package, and bring it to Chuck E. Cheese’s.  You can purchase 130 Tokens for $25 (a savings of $7.50) for a fun day out at Chuck E. Cheese’s!  That’s pretty awesome if you ask me. The more I could save when the teens were little the better! They still like going to Chuck E. Cheese; you never grow out of it! Skee ball was always my favorite.

You can always follow along and see more yummy recipes with Tyson’s Cheesy and Spicy Chicken Gourmet Nuggets at #LoveUrNuggets on Twitter or follow their Twitter account at @TysonTweets. They also have a Facebook at Tyson Chicken Nuggets with some pretty neat artistic nuggets to help out with those picky eaters.

Cheesy Chicken Bowls

Yield: 7 bowls

Cheesy Chicken Bowls

Ingredients

Tyson Cheesy Chicken Nuggets
Tyson Spicy Chicken Nuggets
1 can of sweet corn; drained
1 to 1 1/2 cups of shredded cheese
2 packages brown gravy
6 sliced of bacon; cooked and diced
8 to 10 peeled Russet potatoes; diced into cubes
Salt and pepper
1/2 to 1 cup milk
2 tablespoons butter

Instructions

In a large pot, boil potatoes with water and salt until tender. Half way through boiling potatoes preheat oven to package directions and cook chicken. Fry the bacon and dice into bits.

Drain potatoes and add to a large bowl. Add butter, milk, salt and pepper. Whip potatoes with a hand blender until creamy. Make gravy per package directions. You can also use ready made gravy. Open corn and drain; add to a small bowl.

In a bowl, add mashed potatoes, corn, gravy, cheese and bacon bits. Add chicken to the side of the bowl and it's ready to serve.

http://mooshujenne.com/cheesy-chicken-bowl/

Now I am off to enjoy my cheesy chicken bowl while watching Hangover III since I missed it in theaters. Oh and check out this sweet Pinterest board with other Tyson nugget recipes like the Tyson Chicken Salad Jars.

Spaghetti All’Amatriciana

This is one of my simplest meals I love to make for my family on a chilly Autumn evening. The crushed red pepper in this Spaghetti all’ Amatriciana adds a little heat to warm the soul. The origin of the Amatriciana was a recipe named griciaGrici were what the Romans called the sellers of bread and comestibles. According to another source, the name originates from the hamlet of Grisciano, in the comune of Accumoli, near Amatrice. 

spaghetti all amatriciana

Spaghetti All’Amatriciana is generally prepared with guanciale (cured pork cheek) and grated pecorino. Guanciale is not common in the United States. You would have to check at specialty shops to find it and even then it’s difficult to find. It is possible to replace the guanciale with pancetta but you would want a thick cut pancetta if possible. Pecorino cheese can be found at specialty markets like Sprouts or Whole Foods. I use pecorino when I can find it but if not I replace it with a parmesan cheese when in a bind. 

spaghetti all amatriciana

Another name for it is Sugo all’amatriciana and Bucatini all’Amatriciana which is used with a bucatini pasta that is larger then spaghetti and comes with a hole down the center. I’ve had luck finding this at World Market. Though, for an easier way to go you can just do the Spaghetti All’Amatriciana version.

Spaghetti All’Amatriciana

Total Time: 30 minutes

Serving Size: 8

Spaghetti All’Amatriciana

Ingredients

1 lb (16 oz) spaghetti noodles
2 cloves of garlic; minced
1 tablespoon crushed red pepper
2 tablespoons olive oil
1 cup pancetta; diced
2 large cans of San Marzano tomatoes; peel whole tomatoes
4 to 6 fresh basil leaves
Salt and pepper
1 to 2 cups Pecorino cheese

Instructions

In a sauce pan add pancetta, garlic and one tablespoon olive oil. Saute until pancetta is cooked.

Fill a large pot with water, one tablespoon olive oil, and salt. Bring to a boil and cook pasta as directed while working on the sauce.

Once pancetta is browned, add the San Marzano tomatoes by crushing them with your hands. Add sauce from can and crushed red pepper. Bring to a low boil. Add basil, salt and pepper.

Drain pasta and reserve a bit of the water with it. Add pasta to a large bowl and toss with sauce adding the sauce in parts. Top with Pecorino cheese and serve.

http://mooshujenne.com/spaghetti-allamatriciana/

My lineage is Italian and I was raised on pasta’s like this. You can take away a lot of foods from me for diet restrictions to lose weight or what not but there is NO way your taking my pasta. I would rather be fat! I love my pasta; it’s like my main diet. Yes, it carbs but RUN it off and you will be just fine. Love my pasta and my bacon. I was vegetarian for a few years due to medical reasons and I have to say I really missed bacon!

Is there a food you could never do with out? I’d love to hear about it. Tell me in the comments below :)

Orange Chicken

This is one of my favorite all time dishes paired with lo mein and saké.  The fresh spring onions are on my go to list for everything. Snacks, garnishes, side dishes and meals. I have to tell myself not everyone likes onion like I do. Spring onions bring color to Orange Chicken along with a hint of flavor. 

Orange Chicken

What’s your favorite Asian dish? I really dig beef broccoli, sesame chicken, hot and sour soup, lo mein, and even egg drop soup if made correctly. Orange chicken is universal though. You can lightly fry the chicken before with cornstarch or you can just saute the chicken or bake the chicken. My preference is to lightly fry the chicken because I honestly love the extra crunch.  

Many think this meal is quick to make. It very well can be but when I do it, it always takes me about an hour. I fry the chicken first on the stove top and set it aside. Then I make the sauce and simmer the chicken in the sauce while the sauce thickens around the chicken. If you would like a darker orange chicken you may use a dark soy sauce and dark brown sugar. Generally, I use the light brown sugar and dark soy sauce. 

 

Orange Chicken

Total Time: 1 hour, 15 minutes

Yield: 6 to 8 servings

Orange Chicken

Ingredients

6 tablespoons cornstarch
3 lb. boneless, skinless chicken breast, 1/2 inch cubes
Vegetable oil for frying
1/3 cup soy sauce
1/2 cup orange juice
1 1/2 cup brown sugar
1 tablespoon fresh ginger, grated or minced
2 cloves of garlic, minced
1 tablespoon garlic chili sauce
4 stalks spring onions; sliced
Salt and pepper

Instructions

In a skillet or wok, heat vegetable oil for frying. In a small bowl add 4 tablespoons of cornstarch. Slice chicken into 1/2 cubes. Toss a little chicken at a time in the cornstarch and shake off excess. Fry two handfuls at a time until the chicken is lightly golden brown. Put chicken in a bowl on the side and fry more until all is complete.

In a sauce pan, add soy sauce, orange juice, brown sugar, garlic, ginger, chili sauce and 2 tablespoon cornstarch. Bring to a boil and lower to a simmer. Cook for about 5 to 7 minutes whisking frequently. Add salt and pepper. Once the sauce starts to thicken add chicken to the pot. Toss chicken well and cook for about 8 minutes until sauce is thick on chicken.

Serve over rice or with lo mein topped with spring onions.

http://mooshujenne.com/orange-chicken/

We munched on this while watching Supernatural last night. It was a hilarious episode. Dean could talk to animals and part of the potion/spell he had to take had side effects of acting like an animal. Barking at the mail man and playing fetch about had me on the floor. Then they had this beautiful shepherd on talking to Dean which was pretty funny too. What I would give to have a beautiful shepherd like that in my home. Though I do love my Carolina dog Ozzy; he’s super spoiled!  Do you watch Supernatural? It’s probably my most favorite TV series. Haven comes in at a close second. Love to know what you watch. Always on the look out for a new show.