EASY RECIPES AND STUFF

EASY RECIPE

While in Rome I enjoyed a Bacon Rigatoni dinner.  While talking with the waiter I mentioned the sauce tasted like it had a Bolognese meat sauce base  He happily confirmed my observation.  So, of course I decided to try to recreate the dish.  This easy recipe is my second attempt.  Both my efforts were well received by Sue and Gavin, but the second was in my view closer to the dish I remember.

Recipe serves 6

Ingredients:

1 lb. ground beef.

I medium onion – finely chopped.

6 slices thick butcher style bacon.

2 Tbsp. olive oil.

1 carrot finely sliced.

1 stalk celery – finely sliced.

2 clove garlic – minced.

1 bay leaf.

1/2 tsp. fresh thyme minced.

17 oz crushed canned tomatoes.

2/3 cup red wine.

2/3 cup half and half cream.

salt and pepper to taste.

box of Rigatoni.

Preparation:

In large fry pan, cook bacon slices making sure to remove bacon from pan before they become hard. Slice the bacon into 1/3 inch sections.  Reserve bacon grease in pan.

To bacon grease add olive oil, heat to medium, and then add onion, celery, carrot, garlic. Stir the mixture and saute until tender.  Add bacon, and stir and cook a couple minutes more.   Remove from fry pan.

To fry pan add ground beef. On medium high heat cook until all meat is browned.  With spoon remove excess grease.

In a large pot combine hamburger, vegetables, bacon, and add crushed tomatoes, wine, half and half cream, bay leaf, thyme.  Stir and simmer for as long as you can, but at least one hour  (Add a little water if necessary). Add a dash of salt and pepper.

About a half hour before dinner, in a large pot boil water and cook Rigatoni per instruction on packaging.

And that’s it, you just made an easy wonderful home made Bacon Rigatoni dinner.

AND STUFF

Easy Recipes and Stuff  has posted 204 recipes over the last four years, and attended 3 IFBC blogger conventions to enhance our blogging skills..  It has been, and is, great fun to give these easy recipes away for free.  But guys, my day job is writing, and I would really appreciate if you would buy a copy or two of my action novels.

Check this out!

My second Jack Fields and Amber Reyes action adventure novel VEYRON  has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY  and adds strong new characters.

The nonstop action in VEYRON  takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPES

While Sue and I were in Paris we dined at Chez Marcel at the recommendation of our friend Julie. The lovely small restaurant has been in operation since the early 1900’s and I am told Ernest Hemingway would dine there on occasion.  The manager proudly told us how the mushrooms in our appetizer were grown by a friend near Paris.  And better yet, he gave me a few hints for preparation.

I think this will be an evolving recipe for me, but for now please enjoy my  easy recipe take on Chez Marcel’s wonderful mushroom appetizer/salad.

Recipe serves 4 side salads.

Ingredients:

8 large white mushrooms (small was how it was presented in Paris and thus would require more mushrooms) – thinly sliced.

2 green onions – halved down the middle and then minced.

1/2 cup half and half.

1/4 cup canola oil.

1/ 8 cup red wine vinegar.

Dash of fresh lemon juice.

Salt and pepper to taste.

lettuce (optional and added by me)

Preparation:

In large mixing bowl combine oil and red wine vinegar, and lemon juice, stir and then slowly add half and half while stirring.

Add the minced green onions and stir.

Add the sliced mushrooms, a dash of salt and pepper, and then gently stir to coat all mushrooms with the sauce.

Cover with wrap, and refrigerate until you are ready to serve the salad with your dinner.

Plate with or without lettuce.

If you have left over mushroom salad, make a supper easy killer mushroom salad for your office lunch!

AND STUFF

Easy Recipes and Stuff  has posted 203 recipes over the last four years, and attended 3 IFBC blogger conventions to enhance our blogging skills..  It has been, and is, great fun to give these easy recipes away for free.  But guys, my day job is writing, and I would really appreciate if you would buy a copy or two of my action novels.

Check this out!

My second Jack Fields and Amber Reyes action adventure novel VEYRON  has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY  and adds strong new characters.

The nonstop action in VEYRON  takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

Fall is just around the corner so I thought an easy chicken soup recipe was in order.  This is a light flavorful soup that is easy to make.  I served it with great bread and honey butter.

Recipe serves 8.

Ingredients:

2 and 1/2  lb.  boneless, skinless chicken thighs.

64 oz chicken broth.

1 medium onion – chopped.

1 15 oz can crushed tomatoes.

30 oz water.

2 cloves garlic – minced.

1 bay leaf.

3/4 cup white wine.

1/2 cup chopped fresh basil.

2 zucchini sliced into coin size rounds.

2 yellow Italian squash sliced into coin size rounds.

1/8 tsp dry thyme.

2 Tbsp olive oil.

Salt and pepper to taste on chicken.

Preparation:

In large pot add one Tbsp of olive oil and saute onions on medium heat. When softened, add garlic.

To the onions add the chicken broth and then use submersible hand blender to puree the onion/garlic.  Then add tomatoes, water, wine, bay leaf, and basil.  Mix and bring to soft boil.

Rinse and dry chicken.  In large fry pan add 1 Tbsp olive oil heat to medium high and when pan is hot add chicken.  Brown on both sides for 3 to 4 minutes each.   

Remove chicken and either shred it with two forks or slice it into bite size pieces. (If still bloody its okay because it will be boiled in the soup.)

Add chicken to the soup pot and bring to boil, and then reduce heat to soft boil.  Cook for at least thirty minutes or longer (may need to add more water.)

After the initial thirty minutes, and fifteen minutes before platting add the zucchini and squash rounds and cook at slow boil until you serve your killer soup!

And just like that you just made an easy home made chicken soup!

AND STUFF

Easy Recipes and Stuff  has posted 201 recipes over the last four years, and attended 3 IFBC blogger conventions to enhance our blogging skills..  It has been, and is, great fun to give these easy recipes away for free.  But guys, my day job is writing, and I would really appreciate if you would buy a copy or two of my action novels.

Check this out!

My second Jack Fields and Amber Reyes action adventure novel VEYRON  has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY  and adds strong new characters.

The nonstop action in VEYRON  takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

We have a guest blogger this week!  My sister-in-law Madalyn is sharing one of here great party dishes!

EASY RECIPE

This easy recipe for Orecchiette Pasta and Chicken Italian Sausage was inspired by my good friend, Kathy.

 

Last summer, Kathy and I, and the husbands went to the Hollywood Bowl to see two amazing Spanish guitar players.  But first we enjoyed a wonderful dinner outside on the picnic benches.  It was a perfect night.  The wind was warm, the wine was crisp and chilled, the men were relaxed, and the food was a perfect combination of light and flavorful. 

Every time I make this I think of Kathy and Frank and that special night when everything just seemed to click.

There are many variations to make from this basic recipe.  Feel free to heat things up with spicy Italian sausage, or any other flavorful parmesan cheese, or a few dashes of red pepper flakes.

Recipe feeds a family of 6.

Enjoy!

Madalyn

Ingredients:

1 lb orecchiette pasta.

1 lb chicken Italian sausage (casings removed).

14.5 oz can diced tomatoes.

3/4 cup chopped onion.

2 packages chopped broccolini.

1 cup warm chicken broth.

1 cup reserved pasta water (just in case).

1 cup (or more!) shaved parmesan cheese.

red pepper flakes, if desired

Preparation:

Cook pasta according to package directions.

Remove casings from sausage and cook in a skillet, crumbling as you go. Add the chopped onions to saute while browning the sausage.  When done, drain on paper towels.

In small sauce pan heat chicken broth. 

When pasta is done, remove it with a slotted spoon and add the broccolini to the pasta water for 2-3 minutes. 

Before draining the broccolini, save 1 cup of pasta water.   

To assemble, put pasta, broccolini, sausage, onion, diced tomatoes (and juices), and warm chicken broth, in a large serving bowl, and toss. 

If it seems a little dry add some of the reserved pasta water.  Eye ball it. if you need more, add it. Don’t serve dry pasta!

Almost done…

Final step is to add in the Parmesan.  Toss and serve.

Good Eating and Table Talk, 

Madalyn