Manicotti in Minutes

Boy, do I love Manicotti.  I might even love it more than lasagna or stuffed shells.  But whats not love???  Giant pasta tubes filled with the perfect blend of spinach and ricotta cheese, smothered in red sauce and topped with more cheese.... Man oh man.  A good little tip...use either a pastry bag or a zip lock bag to pipe the stuffing in the shells, it's so much easier than trying to get that filling in there with a spoon.
  More great things about Manicotti:
 1.  They're even better the next day.
 2.  They freeze up really nice.
Manicotti Trivia:   Manicotti means "Sleeves" in Italian. .... so.... roll up your sleeves and start filling those sleeves.  Don't forget to throw the leftovers in the freezer so you can enjoy those  Manicotti's today, tomorrow and a few weeks from now!

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Ingredients

• FOR SAUCE
• 3 Tablespoons Olive Oil
• 1 clove Garlic, Minced
• 1 can 28-Ounce Ground Peeled Tomatoes, Chunky Style
• ½ cups Chicken Broth Or Stock
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 pinch Pepper, Ground
• 6 whole Basil Leaves, Chopped
• FOR THE FILLING:
• 2 Tablespoons Butter
• 1 whole Small Onion Chopped
• 1 package Spinach, ( 10 Ounce Frozen, Thawed And Squeezed Dry)
• 15 ounces, weight Ricotta Cheese
• 1 whole Egg, Lightly Beaten
• ¼ cups Parmesan Cheese, Grated
• ½ teaspoons Salt
• FOR THE PASTA:
• 1 package Manicotti Shells (14 shells)
• FOR THE TOPPING:
• ½ cups Mozzarella Cheese, Shredded   

Preparation Instructions:

Preheat oven to 350 degrees F.

FOR THE SAUCE:
In a skillet on medium heat, saute garlic in olive oil for 1 minute, being careful not to burn the garlic. Lower heat and add tomatoes, chicken broth, sugar, salt and pepper. Simmer on low heat for 10 minutes. Turn off heat and add chopped basil. Set aside

FOR THE FILLING:
In a skillet over medium/high heat melt butter. Add onion and cook until until soft, about 5 minutes. Add the drained spinach and cook with onion and for a couple of minutes to incorporate the flavors. Remove from heat, set aside and cool to room temperature.
In separate bowl, combine ricotta, egg, Parmesan cheese and 1/2 teaspoon of salt.
Add the cooled spinach mixture with the ricotta mixture, mix well.

FOR THE PASTA:
Cook manicotti in boiling water until done ( about 7 minutes). Drain, rinse with cold water and set  aside until ready to fill.

ASSEMBLY:
Spread a thin layer of the sauce on the bottom of a 9×13 baking dish with sauce. ( About 1 1/2 cups ) Set aside.
Place the filling into a plastic bag. Use either a frosting piping bag or a gallon zip bag. Snip the corner of the gallon zip bag , gather the top and squeeze the filling into the corner.
Squeeze the ricotta into the shell until it is coming slightly out of both sides.
Place the filled shells in the prepared 9×13 baking dish. Spoon sauce over the top ( about another 1 1/2 cups). Sprinkle the Mozzarella Cheese over the shells. Bake in a 350 degree oven for 30 minutes or until bubbly and hot.
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Nutrition Facts

Manicotti in Minutes

Servings Per Recipe: 6
Amount Per Serving
Calories: 444

• Total Fat: 30.9 g
• Saturated Fat: 13.5 g
• Trans Fat: 0.2 g
• Cholesterol: 85.9 mg
• Sodium: 1155.7 mg
• Total Carbs: 27 g
• Dietary Fiber: 3.6 g
• Sugars: 2.6 g
• Protein: 17.9 g

Mom's Arkansas Chicken Pie

Here is another recipe that my mom made when I was a kid. My mom's not from Arkansas but I guess who ever invented this great recipe was.  The only thing that I changed from the original recipe is that they had you boil the chicken and strain it to get the stock.  I just don't think this is a necessary step considering there are so many wonderful chicken stocks available at the market these days. Of course you can still do it that way if you so desire. What makes this chicken pie stand out from others is the amazing crust on the top. It's made with a soured heavy cream and creates this wonderful biscuit topping. 
 It's like none you've ever had!

Ingredients

• FOR THE SOURED HEAVY CREAM:

• 1-½ Tablespoon White Vinegar
• 1-½ cup Heavy Cream
• 2 whole Eggs, Lightly Beaten

• FOR THE FILLING:

• 3 Tablespoons Butter
• 1 whole Small Onion, Diced
• 10 ounces, weight Red Potatoes, Cut Into 1/2-Inch Pieces
• 5 whole Medium Carrots, Peeled And Cut Into 1/2 - Inch Pieces
• 1 package 10 Ounce Size, Frozen Peas Thawed And Drained
• ½ cups Butter
• ½ cups Flour
• 3-½ cups Chicken Stock.... Use A Quality Stock
• 6 cups Cooked Chicken, Cut Into Bite-sized Pieces

• FOR THE CRUST:

• 3 cups All Purpose Flour, Sifted
• 1 teaspoon Salt
• 4 teaspoons Baking Powder
• ½ teaspoons Baking Soda
• 2 Tablespoons Light Cream-For Brushing On Top Of Crust

  

Preparation Instructions

For the soured heavy cream:
Start with making the soured heavy cream since you will have to wait 2 hours for it to thicken.
In a small mixing bowl, Add 1 1/2 tablespoon white vinegar to 1 1/2 cups of cream. Stir until blended and let it stand at room temperature for 2 hours until thickened. It will be as thick as pancake batter when it’s ready. When thickened, add the two lightly beaten eggs.

For the filling:

In a medium sized saucepan over medium high heat, melt 3 tablespoons butter. Add the onion, potatoes and carrots. Cook and stir occasionally until potatoes are golden brown. Remove from heat and add peas. Set this aside.
In a large saucepan on medium high heat, melt 1/2 cup butter. Stir in flour and whisk for one minute. Add the chicken stock. Cook, stirring constantly until mixture thickens and bubbles. Taste and season with additional salt and pepper if necessary.
Add chicken pieces, remove from heat cover and keep warm while you make the crust.

For the crust:

In a large mixing bowl, sift flour, salt, baking powder, and baking soda.
Combine this with the soured cream/egg mixture. Stir until blended. It will be thick.

For the assembly:

Preheat oven to 425 F.
In a large mixing bowl, combine the cooked vegetables and chicken mixture. Mix lightly. Ladle into a shallow 9×13 baking dish. Spoon the crust mixture over the chicken. Brush with light cream.
Bake in a preheated 425 F oven for 20 minutes until bubbly and brown

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Not So Teenie Turkey Panini

Before....

During.....

After....

         Serving Size:  Two Panini's
         Prep Time:  6 Minutes
         Cook Time:  6-8 Minutes
       

Ingredients:

• 6 Thick Slices of Turkey Breast ( The real kind, not deli.. if at all possible)
• One Whole Avocado, Peeled And Sliced (You'll use Three Slices Per Panini)
• One Whole Tomato Sliced Thin ( You'll Use One Slice Per Panini)
• 6 Pieces Cooked Bacon ( You'll use Three Slices Per Panini)
• 2 Slices Provolone Cheese ( You'll use One Slice Per Panini)
• Basil Mayonnaise  ( You'll use 2 Teaspoons Per Panini) Recipe Follows
• 4 Slices Thick Bread ( I used Texas Toast)
• 4 Tablespoons Buttered, Softened to room Temperature 
• 4 Teaspoons Basil Mayonnaise ( Recipe Follows) 

Basil Mayonnaise:

                              1/3 Cup Good Mayonnaise
Two squirts Basil Paste ( About 2 Teaspoons)
In a medium size mixing bowl, mix the above two ingredients.  Mix well and store in refrigerator until ready to serve. 

Directions:

On the inside of each slice of bread, evenly spread one teaspoon of the basil mayonnaise. For the bottom half of each sandwich, lay a slice of provolone cheese,sliced tomato, 3 slices of avocado, 3 slices of bacon and 4 slices of turkey. Add top piece of bread. Spread 1/2 Tablespoon of softened butter on top and bottom pieces of bread. Grille until golden brown on both sides.

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This is everything you'll need.

   

Spread about 1 teaspoon on the bottom of your bread.

One Slice of Provolone Cheese.

One Slice of Tomato, salt and pepper.

Three Slices of Avocado.

Three Slices of Bacon.

Sliced Turkey Breast.

One teaspoon of basil mayo goes on the top slice of bread.

Top it off and get ready for the grille.

Butter both sides of the bread and placed onto the hot grille. cook until golden brown on both sides.

 

Chicken Breasts Mornay

Back in the day, my dad was a pretty picky eater.   Luckily he's changed over the years and my mom can finally cook fun and creative meals, but back in the day.......my poor mom. If she made something the slightest bit fancy, he would forgo the meal and eat a peanut butter and jelly sandwich for dinner. 
 No garlic, no fancy sauces, no casseroles, no french cuisine, just simple but good dinners.
Monday night was spaghetti and meatballs. Tuesday night was pork chops and baked potato. Wednesday night was hamburgers and french fries.  Thursday was steak and beans. Friday night was pizza. Sunday was ham, baked macaroni, lasagna and meatballs or eye of the round. Sunday was special.
That sad thing was that my mom is and always has been an excellent cook but my father wouldn't let her try any new recipes.  I remember her watching the Galloping Gourmet and Julia Childs cooking shows on a regular basis.  It must have been torture for her not to be able to try out some of those amazing recipes.
One night when I was about 12 years old she made a wonderful dish called Chicken Breasts Mornay. Sauteed chicken covered and a creamy Swiss cheese and mushrooms sauce.  What was she thinking?  I don't know for the life of me how she was able to get my father to even allow it on his plate, but she did, and much to everyone's surprise he loved it.   At that time it was without a doubt the fanciest thing I had ever eaten and since dad loved it, it was added to our repertoire.  I looked forward to it every time she made it and 38 years later, I still love it!  I hope you give it a try.  







Prep Time:  10 Minutes
Cook Time: 24 minutes
Servings: 4

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Ingredients

• 2 large whole, skinless, boneless chicken breasts
• Salt & freshly ground pepper to taste
• 3 Tbs butter
• 4 cups thinly sliced mushrooms
• 3 Tbs flour
• 1 cup milk
• 1/2 cup heavy cream
• 1 egg yolk
• 1/4 cup grated Gruyère or Swiss cheese
• 1 Tbs finely grated Parmesan cheese

Directions:  

1.  Lightly pound each chicken breast flat until 1/2 thick and then cut into two inch pieces.

2.  Salt and pepper each piece.

3.  Pre-heat a heavy 10-12 inch skillet over medium-high heat.  Add one tablespoon butter, once melted add the chicken.  Cook on both sides until golden brown ( about 2 minutes per side.)

4.  Sprinkle the mushrooms over and around the chicken.  Cover and cook for five more minutes.  

5.  Remove pan from heat, transfer the chicken to a baking dish. 

6.  Using a slotted spoon, remove mushrooms and sprinkle evenly around the cooked chicken.

7. Heat the pan again on medium high, add remaining butter.  When butter is melted, add the flour and whisk.  When flour is  blended add the milk, cook and whisk until smooth and thick.  Add the cream and bring to a boil stirring constantly.  Simmer and stir for five minutes.

  8.  Take the skillet off the heat and add the egg yolk and the cheese.  Stir until cheese is melted. 

9.  Pour this cheese sauce over the chicken and mushrooms. Sprinkle with Parmesan cheese. 

10. Bake in a 400 Degree oven for 10 minutes.

Pound chicken and cut each breast into smaller pieces.

Thinly Slice Mushrooms to equal four cups.

Cook in skillet 2 minutes per side.

Flip chicken and cook two minutes on other side.

Scatter mushrooms on and around chicken.

Cover and simmer for five more minutes.

Transfer chicken and mushrooms to baking dish, leave the drippings.

Into your baking dish.

Melt remaining 2 Tablespoons butter to hot skillet.

Whisk in the 3 Tablespoons of flour.

Add the Milk.

Now add the cream and keep whisking.

Remove or turn off heat and add the egg yolk,

Give a good stir until blended.

Add the Swiss Cheese and stir.

Add to your baking dish and sprinkle the Parmesan Cheese.  Into the 400 degree oven for 10 minutes.