Tuesday, March 26, 2013

Ham and Artichoke Cheese Pie

 Are you looking for something easy to make with your leftover Easter Ham this year?  If so, give this yummy pie a try. Artichokes, two cheeses chunks of ham in every bite, all served in your favorite pie crust.   It's perfect for brunch or dinner. All you need to do is add a side salad.


2 14 -Ounce Cans Artichoke  Hearts , Drained and Chopped
2 Cups Cooked Ham Diced
1 Medium Onion Diced
1 Small Shallot Diced
1 Stick Butter
3 Tablespoons Flour
2 Beaten Eggs
1 Teaspoon Salt
1/4 Teaspoon Red Pepper Flakes
Fresh Ground Pepper
1 Cup Grated Monterey Jack  Cheese
1/4 Cup Grated Parmesan Cheese
1/2 Cup Light Cream
1 Beaten egg for brushing on crust.
Pastry For A Double- Crust Pie

Melt Butter and cook shallot and onion in a medium skillet over medium heat until clear.  Transfer this mixture to a large mixing bowl.  Add the Flour, 2 beaten Eggs, Salt, Pepper Flakes and Ground Pepper.  Stir until mixed.  Add the two cheese,  the light cream and the chopped artichoke hearts. Stir until mixed.  Pour mixture over the bottom pie crust.  Cover the the remaining pastry crust and crimp the edges.  Brush with remaining beaten egg.
Bake at 350 F degree oven for 45 minutes, until the crust is golden brown. Let pie set for 15 minutes and serve with a garden salad.

Print Here 

Chop 1 Medium onion and 1 small Shallot, set aside.

In a skillet over medium heat, melt one stick of butter.

Cook until clear.

Drain two cans of artichoke hearts.

Chop the artichoke hearts.

Dice left over ham.  I had about 3/4 of a lb or two cups.

Transfer cooked onions and shallots to large mixing bowl.

Add 3 Tablespoons flour.

Add two beaten eggs.

Add 1 Cup Monterey Jack Cheese

Add 1/4 Cup Parmesan Cheese.

Add fresh ground pepper ( to taste).

Add 1 teaspoon salt.

Add 1/4 Teaspoon Red Pepper Flakes.

Add Artichokes and ham.

Add 1/2 Cup Light Cream.

Give a good stir.

Add to pie crust.

Add To Crust and crimp edges.  Brush with 1 beaten egg.  Bake for 45 Minutes until golden brown.

Thursday, March 21, 2013

Rigatoni with Marsala Cream Sauce

Recently my husband and I went to an Italian Restaurant in the North End  and I ordered this dish.  It was out of this world.  Herb roasted chicken, caramelized onions and sauteed mushrooms in a creamy Marsala sauce served over Rigatoni.  I asked the waiter if he knew what was in the sauce.. he pulled up a chair and told me how they make the entire dish, start to finish.  How about that for service??? This is my first attempt at duplicating the recipe and I have to say...pretty darn close....

 What makes this dish different from other chicken dishes is the way the chicken is cooked.  It's not sauteed boneless breast of chicken, it's bone in chicken breast that has been seasoned with herbs on and under the skin and  roasted in the oven. It's worth the extra time doing it this way, trust me!

Two Large Bone In Chicken Breasts
Olive Oil ( 4 Tablespoons Divided)
Herb De Province
1 Lb Box of Rigatoni, Cooked According to Box Directions
One Large Sweet Onion
1 Box Button Mushrooms ( About Two Cups)
3/4 Cups Marsala Wine
1/2 Cup White Wine
1 Cup Chicken Broth
1 1/2 Tablespoons Corn Starch
2 Cups Heavy Cream
1/4 Cup Parmesan Cheese
Fresh Basil and/or Parley for garnish
Salt and Pepper for seasoning    

1.  Heat the oven to 375.  Drizzle olive oil over the chicken breasts, sprinkle salt, pepper and Herb De Province under the skin and on top.  Cook until the timers pops, or internal temperature is 170 degrees.  Remove from oven and cool slightly. When chicken is cool, remove meat and break into bite sized pieces, do this by hand.
2.  Cook box of pasta according to directions on box.  Drain and reserve for later.
3.  Slice onion into thin slices.  Set aside.
4.  Slice mushrooms, set aside.
5.  Heat 3 Tablespoons of olive oil in a skillet.  Add onions and simmer until golden brown and caramelized.   (about 15-30 minutes.)
6.  Add another Tablespoons  of olive oil around the same pan and add the sliced mushrooms.  Cook until golden brown ( about 6 minutes).
7.  Add the Marsala wine to pan and cook on medium heat until the Marsala has dried up.
8.  Add the white wine to pan and cook on medium heat until the wine is reduced to half.
9.  In a separate small bowl combine 2 cups of chicken broth and 1 1/2 Tablespoons cornstarch.  Stir to combine.
10.  Add the above chicken broth mixture to pan with the cooked onions and mushrooms, cook on medium heat until thickened. 
11.  Lower heat and add the heavy cream.  Stir until blended.  Salt and Pepper to taste.
12.  Add the cooked chicken and the cooked pasta.
13.  Stir until mixed and continue to cook on low for a couple of minutes so that the sauce incorporates with the pasta and chicken.   Remove from heat and transfer into a serving bowl.  Sprinkle with Parmesan cheese, fresh chopped basil or parsley or both.

Print Here

      Drizzle chicken breast with olive oil, sprinkle with salt, pepper and Herb De Province under and under the skin.
 Roast in a 375 degree oven until timer pops.  ( about 1 hour and 15 minutes) or until internal temperature is 165 F.

 Break cooled chicken into small pieces.  Do this by hand.  Set aside.

  Thinly slice one large sweet onion, cook slowly in 3 Tbs olive oil until caramelized and brown. (About 20 minutes)

 Add another drizzle of olive oil in pan, add sliced mushrooms and cook until soft. ( About 15 minutes). Season with salt & pepper.

  Add 3/4 Cup of Marsala and reduce until dry.


  Add 1/2 cup of white wine and reduce to half.

  Add 1 1/2 Tablespoons of cornstarch to two cups of chicken broth.  Add to mushrooms and onions. 

 Simmer this until thickened.

  Add the heavy cream and simmer until thick.

  Add the shredded chicken and stir.

   Add the one pound of cooked Rigatoni.
            Stir then sprinkle with fresh Parmesan Cheese and serve.

Happy 26th!

Friday, March 15, 2013

Corned Beef and Cabbage Casserole

  Are you looking for something different to make on St. Patrick's Day?  Are you sick of the same old boiled Corned Beef and Cabbage Dinner?? Well if so.... you might want to try this quick and easy casserole. The casserole has a creamy texture, chunks of corned beef, cabbage, celery and onions covered in swiss cheese.  Seriously yummy!
 This recipe came from a book that my friend Sandy discovered. 
  It's called "The Best Casserole Cookbook Ever"   The book has over 500 recipes and I highly recommend it!


4 Tablespoons Butter
4 Cups Chopped Cabbage
1 Cup Sliced Celery
1/2 Cup Chopped Onion
1/2 Pound Rotini Pasta, cooked according to package.
2 Cups cooked Corned Beef, Diced
1 Cup Sour Cream
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Caraway Seed
1/8 Teaspoon Pepper
1 Cup Shredded Swiss Cheese

1.  Preheat the oven to 350 F.  Coat a 2 1/2 - 3 quart casserole with cooking spray.

2.  In a large nonstick skillet, melt the butter and add the cabbage, celery, and onion.  Saute over medium heat for about 10 minutes, stirring occasionally, until the vegetables have cooked down.  Add the remaining ingredients, except for the cheese, and mix well.  Spoon into the casserole and top with the cheese.

3.  Bake for 45-50 minutes until heated through.

Print Here

Melt 4 Tablespoons of Butter over medium high heat.

In go the chopped veggies

Cook ten minutes until wilted.

Two Cups Diced , Cooked Corned Beef.

1/2 Lb Cooked Rotini Pasta drained.

Add one cup of sour cream.

You'll need 1/2 Teaspoon of each.

Add the spices and pepper to your mixture and stir until blended.

Spray a 3 quart casserole with cooking spray.

It's Looking Pretty Already!

Top with 1 cup of Swiss Cheese, in the 350 F oven for 45 Minutes.