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  1. Wednesday, January 31, 2007

    Bertucci’s Tortellini

    I love Bertucci’s (which you’ll find out in Boston area). This is a dish I ordered one night that was super yummy and just sort of made up a recipe for.

    Bertucci's Tortellini
     
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    Fresh, simple, and delicious!
    Author:
    Recipe type: Main Dish, Pasta
    Cuisine: Italian
    Ingredients
    • Fresh Tortellini (cheese filled and spinach if possible)
    • 1 can whole tomatoes, cut up, reserve most of the juice
    • Mushrooms (portabellos are good)
    • Sausage (italian or andouille), cooked cut into pieces
    • Basil
    • Oregano (lesser amount than basil)
    • Minced garlic
    • Some sugar
    • Salt & Pepper to taste
    • Light cream (a little)
    Instructions
    1. Cook pasta according to package directions. Sautee sausage and mushrooms in a bit of olive oil if you need it. Add all other ingredients and simmer – except fresh basil and cream. Add basil and cream at end and heat through. Toss with pasta!

    Posted by Jane Wallin at 10:22 pm   7 Comments
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  2. Chicken Salad

    Chicken Salad
     
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    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 4 cup cubed cooked chicken
    • 1½ cup seedless green grapes halved
    • 1 cup chopped celery
    • ¾ cup sliced green onions
    • 3 hard-cooked eggs, chopped (I leave this out!)
    • ½ cup mayo (may need more)
    • ¼ cup sour cream
    • 1 tablespoon prepared mustard
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon celery salt
    • ⅛ teaspoon dry mustard
    • ⅛ teaspoon paprika
    • ½ cup slivered almonds, toasted (add just before serving – I prefer sliced)
    Instructions
    1. Can substitute 2 tsp Onera Salt (or your favorite seasoned salt, like Jane's Crazy Salt) for the salt, onion powder and celery salt.

     

    Posted by Jane Wallin at 10:22 pm   3 Comments
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  3. Chicken Pot Pie with Biscuit Topping

    Chicken Pot Pie with Biscuit Topping
     
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    From Linsey Johnson
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)
    • 3 large carrots, peeled and cut into ½”³ pieces
    • 3 celery stalks, peeled and cut into ½”³ pieces
    • 2 potatoes, cut into small cubes
    • />1 cup frozen baby peas (uncooked)
    • 1 onion, finely chopped
    • 1 garlic clove, minced
    • ½ tsp. each: fresh rosemary and thyme, chopped finely
    • freshly ground black pepper
    • salt (add last to adjust to taste)
    • 3 cups (or so) chicken stock
    • 1 cup milk
    • ¼ cup butter
    • ¼ cup flour
    • Buttermilk Biscuit dough (you can also use purchased biscuit dough, phyllo dough or puff pastry dough)
    Instructions
    1. Bring the chicken stock to a boil in a medium saucepan. Add the chicken and cook until no longer pink. Remove from the pan and set aside to cool. Add the carrots, celery, potatoes, and onion to the stock. Cook the veggies until just tender. Strain the veggies from the stock with a colander over a large bowl (reserve the stock) and place them in a 9”³ by 13”³ baking dish. When the chicken is cooled enough to handle, shred with your hands–but don’t make the pieces too small. Evenly distribute the chicken over the veggies. Sprinkle the frozen peas over everything.
    2. Add the butter to the saucepan and melt it until it foams. Add the flour and cook while stirring with a wooden spoon for about 1 minute. Add the milk and the reserved stock. Switch to a whisk to remove any lumps. You may need to add more milk to get it to the right consistency. It should be a little thinner than gravy. Add the herbs and the pepper. Taste to see if it needs salt. Pour the gravy evenly over the chicken and vegetables.
    3. Prepare the Buttermilk Biscuits with 1 cup buttermilk. Drop evenly over the chicken and veggies. Place in the oven and bake at 400 degrees for about 20-25 minutes, or until the biscuits are golden and the filling is bubbling.

     

    Posted by Jane Wallin at 10:22 pm   No Comments
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  4. Rachel Sandwich

    Rachel Sandwich
     
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    I’m about to share with you my all time favorite sandwich. Let me introduce you to Rachel. Yes, Rachel is Reuben’s sister. Similar, but not as greasy and just so delicious. My friend Jami introduced me to this delectable delight. We used to get Rachels at a deli on (I believe) 2nd Street in East Cambridge, MA.
    Author:
    Recipe type: Main Dish, Sandwich
    Ingredients
    • Good bread, sliced (french, wheat, rye, whatever”¦ as long as it’s good – I prefer NOT rye)
    • Sliced Turkey
    • Swiss Cheese
    • Coleslaw (with the dressing, not just plain cabbage)
    • Thousand Island dressing
    Instructions
    1. Construct your sandwich then grill on both sides. Can’t be beat.

    rachel web

    Posted by Jane Wallin at 10:22 pm   12 Comments
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  5. Margherita Pizza


    Margherita Pizza
     
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    Use Trader Joe’s pizza crust or, if you’re in the mood, make your own! (Click here for crust recipe.)
    Author:
    Recipe type: Main Dish, Pizza
    Cuisine: Italian
    Notes
    I do my margherita pizzas two ways:

    #1: Olive oil spread on crust, salt and papper, a bunch of fresh sliced tomatoes, fresh mozzarella – cook pizza, then toss on fresh chopped basil.

    #2: Tomato sauce, a few fresh sliced tomatoes, fresh mozzarella – cook pizza, then toss on fresh chopped basil.

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  6. Chicken Parmesan

    Chicken Parmesan
     
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    No measurements because this is an OLD recipe before I started writing recipes...I adjust amounts based on the amount of people. One day I promise to re-write the recipe with measurements, but for now this is a guide!
    Author:
    Recipe type: Main Dish, Chicken
    Cuisine: Italian
    Ingredients
    • Boneless/Skinless Chicken Breasts
    • Egg, beaten
    • Italian flavored bread crumbs OR plain breadcrumbs mixed with garlic powder, paprika, dried parsley, dried oregano, dried basil, salt, pepper
    • Fresh Parmesan Cheese
    • Fresh Mozzarella, optional
    Instructions
    1. Preheat oven to 350º F.
    2. Either pound chicken think or cut into thin strips.
    3. Add grated fresh parmesan cheese to the breadcrumbs.
    4. Dip chicken pieces in egg, then coat in breading.
    5. Place on a greased baking pan or silpat-lined baking pan.
    6. Bake probably around 10 minutes but I am really not sure on the time - cook until they are cooked all the way through but don't overcook so they remain tender. Since the chicken is so thin they cook pretty quickly!
    7. Place slices of fresh mozzarella cheses on each chicken pieces near the end of baking if desired.

     

    Posted by Jane Wallin at 10:22 pm   5 Comments
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  7. Lemon Crusted Chicken

    Lemon Crusted Chicken
     
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    From Liz, TWFD Reader
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 2 Boneless, skinless chicken breasts
    • Dipping Mixture:
    • Blend:
    • 2 egg whites
    • 2 teaspoon cornstarch
    • Juice of ½ lemon
    • For the Crusting Mixture:
    • Combine:
    • 1 cup course bread crumbs
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • Zest of one lemon, minced
    • Saute chicken in:
    • 3 tablespoon olive oil
    Instructions
    1. Preheat oven to 450Ëš. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
    2. This makes a very moist and flavorful chicken.

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  8. Chicken A La King

    Chicken A La King
     
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    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • ½ C butter
    • 1 green bell pepper, chopped
    • 3 oz. fresh mushrooms, chopped
    • ½ C flour
    • ½ t salt
    • ¼ t pepper
    • 1½ C milk
    • 1¼ C chicken broth
    • 2 C cooked chicken
    • 1 4-oz jar pimentos (I only use 2 oz)
    Instructions
    1. Serve over cooked rice, puff pastry or egg noodles
    2. Melt butter, saute mushrooms and peppers until pepper cooked but still a bit crisp. Stir in flour, salt and pepper – cook over medium heat for a bit. Remove from heat and add broth and milk. Bring to a boil, then cook at boiling for 1 min. Stir in chicken and pimentos.
    3. (once you add the milk and broth and bring to a boil, it thickens pretty quickly – thicken it until it’s a bit thinner than you want it, then stop cooking it – it will continue to thicken more)

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  9. Texas Pulled Pork

    Texas Pulled Pork
     
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    From Emily Stratford
    Author:
    Recipe type: Main Dish, Pork
    Ingredients
    • 1 8-ounce can tomato sauce
    • 1 cup bottled bbq sauce
    • 1 medium onion finely chopped
    • 1 can (4.5 ounce) diced green chiles
    • ¼ cup chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ¼ teaspoon ground cinnamon
    • 1 can black beans, drained
    • 1 2-1/2 pound well-trimmed boneless pork loin roast
    • ½ cup chopped cilantro
    Instructions
    1. Mix sauce ingredients in a slow cooker. Add pork then spoon sauce over pork just to cover.
    2. Cover cooker and cook on high 3-4 hours or on low 8-10 hours until pork is fork tender. Remove pork to a cutting board and using 2 forks pull meat into shreds
    3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.

     

    Posted by Jane Wallin at 10:22 pm   3 Comments
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  10. Pork Chops

    Pork Chops
     
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    Author:
    Recipe type: Main Dish, Pork
    Notes
    Lately I’ve been buying these thin pork chops at, you guessed it, Trader Joe’s – I marinate them all day in soy sauce, olive oil, vinegar, garlic powder, minced onion, cumin, basil, oregano (I think that’s it), then we grill them on the BBQ. They cook fast, are moist and SO flavorful.

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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