Author Archives for dclarkabal

baked stuffed zucchini

We are having a bumper crop of zucchini this year, I think we have only had one year in the last 30 where we didn’t have a bumper crop. So you would think we wouldn’t plant more than; I don’t know one two maybe even three plants instead of a six pack. Today I will be starting to bake with the monster ones. I try to get out there daily, even working from home I can’t seem to get out there, could have something to do with us being crazy busy and me working till dark.
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We have been having to fight the deer for the carrots, beets and broccoli even despite the spraying for them, they are winning and pissing us off. I would be totally OK if they ate a zucchini plant or two but noooo they don’t like those. I do share with others and sometimes quite sneakily; just this last week we met friends for dinner out and I brought each of them a bag of fresh veggies. They got cucumbers, summer squash and yes zucchini and I am nice and give them eating zucchini but they also get a monster one; sharing is caring 😉

Speaking of sharing the other night I planned on making this baked stuffed zucchini for us for dinner and figured I would slice up extra to send home with my son and my in-laws. See how I did that; I got rid of some of the large ones that I know neither would have ever taken. I used what I had on hand for this dish. I had some sausage I hadn’t put in the freezer yet in the fridge, I had some leftover risotto that I figured I would use up a little of it. You can also use what you have on hand and make it your own. Slice, scoop, fill and bake. It is as easy as that!

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baked stuffed zucchini

another way to use up some of your garden zucchini
Course Main Course

Ingredients
  

  • 1-4 med-large zucchini
  • 1-4 links sweet Italian sausage casing removed, chopped up and browned
  • 1 medium onion diced
  • 1 cup mozzarella
  • 1-2 cups rice cooked, leftovers fine
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup Parmesan cheese grated
  • 1 cup cheddar cheese sliced
  • 1 large jar marinara sauce

Instructions
 

  • preheat oven to 350' F - bake for about an hour
  • Slice the zucchini lengthwise, scoop out the filling onto a chopping board, rough chop the filling and place in a large bowl.
  • brown sausage and drain the excess fat off. saute the onions until they are soft. set aside till they cool a bit, 5 minutes is fine. add these to the zucchini in the bowl.
  • dice or shred up some mozzarella and add it to the bowl with the onions, sausage and zucchini
  • Add the rice and Parmesan cheese and season to taste with salt and pepper
  • place the zucchini boats into a large baking dish. Fill each boat with the stuffing you just made.
  • cover each boat with marinara sauce and the shredded cheese. cover your dish with tinfoil and bake for 30-40 minutes. You may need to remove some of the excess liquid. Remove the foil and bake for another 20 minutes or until browned.

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Zucchini chocolate chip muffins

I am sitting on the porch again writing today’s blog. So far no turkey or hawk sightings but the hummingbirds are always around and always hungry. Last weeks post I mentioned there were around 6 baby turkey’s. Later that day they all showed up in my back yard and there was actually 12 of them running around. I tried to get a picture but they would not cooperate at all.
IMG_3121Guess what my garden has been over producing? Yup you are correct here we go again with the zucchini recipes.  I haven’t made anything other then grilling them with olive oil, salt and pepper but the baking is about to begin; I shared this recipe a couple of years ago. I have been seeing a blueberry zucchini bread floating around on Facebook and I may just have to check it out or some resemblance of it. If I like it stay tuned as I am sure I will share it.
IMG_3112I am not sure if I mentioned how much it has turned into animal kingdom around here since my dog passed away. I have since apologized to him; in my own way. He pretty much was an indoor / outdoor dog meaning he asked to go outside ALL the time and at night we would just run around and bark. We figured he was just crazy but I now believe there were actually things out there he was barking at. We have had several bears, tons of deer and this is the first year I have seen a bobcat around here. I am hoping to see a Moose before the end of the summer but it’s been awhile since we have had one of those in yard. I can only hope my brother-in-law Michael will be here for that. It’s on his bucket list to see a moose. Whenever he is here he is always on the lookout for one.  
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Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

great way to use up some of your harvest

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg lightly beaten
  • 1/2 cup vegetable oil or substitute 1/2 C applesauce
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • 1 cup zucchini shredded/drained
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup walnuts chopped (optional)

Instructions
 

  • Combine in a large bowl the flour, sugar, soda, cinnamon and salt.
  • In another bowl mix egg, oil, milk, lemon and vanilla.
  • Stir wet ingredients into the dry till combined. Fold in zucchini, chips and walnuts.  
  • Fill cups about ⅔ full
  • Bake for about 20-30 minutes or until an inserted toothpick in the center of a muffin comes out clean.

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BBQ Brisket Nachos

Current situation is me sitting on my porch with a cup of tea, the hummingbirds having breakfast and watching a turkey and what looks like a half dozen little ones sneaking across my field. Ooooh a hawk just flew over, he either didn’t notice or he’s thinking of coming in for a sneak attack. I’ll keep you posted.
Update: the Mom turkey watched the hawk the entire time and then shortly there after they all jumped the stone wall and into the woods.
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So I mentioned last week that I was making a brisket; and I did. It marinated for 2 days before I threw it in the oven for about 6 hours. I know not ideal for summer months but I found brisket at the store so I bought it.

I wanted to share with you a couple of things I made with it. because I don’t think they make small briskets or at least I have never seen one. Mine was a little over 8 pounds. Besides just grabbing a chunk and eating it by itself. We of course had it for dinner with mashed potatoes and some carrots.  

During the week I made shepherds pie with it. I had this at a BBQ joint a couple of years ago and went back again for more. So I have been wanting to make it ever since. I Shredded some of the meat to fill the bottom of my baking dish and I use a combination of whole kernel corn and creamed corn and then topped it with mashed potatoes and some shredded cheddar cheese and baked it till golden brown and bubbly.
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Yesterday I finished it up by shredding the leftovers and I also had a little of the BBQ sauce I made and I added the rest of that to the brisket and then made a tray of nachos. It was so good I highly recommend; if you are not going to make a brisket; when you see BBQ brisket nachos on the menu; give it a try!

BB Brisket Nachos

dclarkabal
Brisket several uses

Ingredients
  

Brisket marinade

  • 2 cans beef consomme
  • 1 1/2 cup low sodium soy sauce or mix it up for some salt
  • 1/2 cup fresh lemon juice
  • 2 tablespoon liquid smoke
  • 5-7 cloves chopped garlic
  • 8-10 pound brisket

BBQ sauce

  • 1 cup ketchup
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Nachos

  • 1 bag corn tortilla chips I like the scoops so you can fill them
  • 2 medium tomatoes chopped
  • 1/4 head iceberg lettuce chopped
  • 1-2 cups cheddar cheese shredded
  • leftover brisket shredded
  • 1/3 cup BBQ sauce
  • 1/2 cup sour cream

Instructions
 

Brisket instructions

  • Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan; if you need to use a disposable pan. Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
  • when you are ready; pre-heat oven to 300'F
  • keeping the foil on the pan cook the brisket until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices
  • You can store the meat in the juice in the fridge for a couple of days, remove the fat once it solidifies.

BBQ Sauce

  • combine all the ingredients together until smooth

Nachos

  • fill your dish with chips; if using scoops; turn them into cups and fill with the BBQ sauced brisket, sprinkle with cheese and bake in a 350'F oven for about 20 minutes, till the cheese is melted and they are lightly browned.
  • once removed from the oven, add the diced tomatoes and the chopped lettuce. cover with dollops of sour cream and serve warm

 

easy BBQ sauced short ribs

Good morning and I hope you are all well and still hanging in there – I hope some day we are doing more than just hanging in there. 2020 is in my opinion kicking our ass and taking names. The whole saying that things come in 3’s I am fairly certain went out the window a few months ago.
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On the lighter side my garden is doing much better; well to the extent we harvested the garlic and it is currently drying and I wasn’t disappointed with what we got; some years I wonder why I keep planting it; OK that’s a lie I will ALWAYS plant garlic. We got to the potatoes before the worms did. And it looks like zucchini will be the winning crop this year. Local friends in need come on over my husband just picked a dozen before 6 am this morning and he is currently out there as I write this.
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Before March I was the primary grocery shopper in the house. For a few months that role changed to my husband. I do go once in a while now and the last two times I was SO glad I did. We were making a list for the store and for the most part my husband went off the list. I will admit if I saw something that piqued my interest I would easily stray from my list.  Case in point I found beautiful short ribs at one store and was super excited to find brisket at another. I have had brisket on my list for about a month now and it has been marinating in my fridge for almost 48 hours. That’s whats for dinner tonight!
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Back to the short ribs, they were probably the nicest, boneless short ribs I have ever picked up so I was excited to cook them. I made a really easy BBQ sauce and baked them in the oven. We are not huge BBQ sauce people. I mean we like it and definitely make and eat it but it’s not our go to if you get my drift. However when we were eating dinner there were a lot of compliments going around about the sauce; most notably was that I could sell it. Plus the BBQ sauced ribs were still being mentioned a week later. So safe to say this recipe is a keeper!
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Easy BBQ sauced short ribs

easy slow baked boneless short ribs
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 14 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 4 pounds boneless short ribs
  • Kosher salt
  • Fresh cracked black pepper

BBQ sauce

  • 1 cup ketchup
  • 3/4 cup brown sugar packed
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Instructions
 

  • Preheat oven to 300' F
  • season the ribs liberally with salt and pepper on both sides, place the ribs in a 9x13 dish
  • combine all the BBQ sauce ingredients in a small bowl and stir till smooth
  • Pour about a 1/2 cup over the ribs. Flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
    Cover the pan with aluminum foil and roast for 2-1/2 hours. Remove the foil and, if the cooking liquid is covering the meat, remove some of the liquid so that the tops are exposed.
  • Cook for 30 minutes more, uncovered, until the meat is tender and browned. If needed cut off any excess fat that remains around the short ribs (I did not need to do this) Transfer the short ribs to a serving platter. Slather the reserved BBQ sauce over the short ribs and serve.
Keyword bbq sauce, boneless short ribs, easy slow baked

Bacon wrapped Dates

Hope you are well and still healthy!
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How often do you take a look at what is in the back of your cupboards? Me not very often. Take in point I had bought duck sauce at the store quite some time ago. At least I thought I bought it, I recall it on my list and that was that.  I had some left over fried rice that could use a little sauce to spruce it up again. I “looked” which means basically I took a look around and ended up making my own with some apples sauce.
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I had purchased it and it was not a small jar so I have no idea how I missed it. too late for what I wanted but there it is.
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The other day I went through the cupboard between the stove and fridge and moved things to the front, threw out a couple of things and found a package of dates that apparently don’t go bad because they have been in the house for a long time. I personally do not have a love or hate for dates, my daughter was the one who buys them and she is the one that made these for a snack for us this past Wednesday. They were really good so here you go! Try them or make up your own very easy and just enough sweet and salty.
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bacon wrapped dates

sweet and salty appetizer
Course Appetizer

Ingredients
  

  • 20-24 dried dates
  • 4 ounces goat or bleu cheese
  • 12-16 ounces bacon
  • add an almond for a little crunch

Instructions
 

  • pre-heat oven to 375'F. Arrange rack in the middle of the oven.
    Line a baking sheet with tinfoil, and place a cooling rack on top of the tinfoil
    Cut a slit the dates with a pairing knife. Use your thumbs to open the date slightly. Remove the pits if your dates still has them
    Stuff with your date using a spoon with your cheese; use the back of the spoon to press the cheese into the date. Press the date closed.
    Wrap the dates with bacon. cut the strips of bacon in half crosswise. Wrap each date with a half strip of bacon.
    Arrange the dates on the baking sheet. Evenly spaced.
    Bake for 25-30 minutes. Keep an eye on them and take them out of the oven when the bacon is crispy.
Keyword bacon stuffed dates

 

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Marinated Flank Steak and Salad

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I hope everyone is doing well! It looks like this pandemic BS is going to continue on for the foreseeable future. I am still working from home and I am quite content with that except I don’t get to see my working teammates or my walking buddies and I really miss them and catching up with what’s going on in their lives.

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Stir Fry Sauce – Marinade

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A few weeks ago I shared with you a stir fry sauce recipe.  If you made it you probably have quite a bit of it left over in your fridge.  I finished using mine up this last week. And I will be making more if it. I of made stir fry with it, I also marinated some boneless skinless chicken thighs and cooked them on the grill. The other day I marinated a couple of flank steaks in it overnight and then grilled them outside and they were simply divine.

So if you haven’t made the stir fry sauce, what are you waiting for

Stir Fry - Marinade Sauce

dclarkabal
Prep Time 5 mins

Ingredients
  

  • 1 cup chicken stock
  • 1 cup soy sauce
  • 1 cup oyster sauce
  • 2 teaspoon sugar

Instructions
 

  • combine all ingredients in a medium bowl and whisk until the sugar dissolves

A simple light meal for us is usually a steak and salad. It’s easy, quick and very satisfying. I added some orange supreme – simply orange slices without the pith and the membranes. When you bite into a salad you want the citrus to be smooth and membrane free. Pick your greens, add some nuts or seeds; I added marcona almonds and a some oranges and it makes for a really nice dinner you can have on the table in less than 30 minutes. Please note that I would marinate my steak over night or at least for a couple of hours so the flavors get all through your steak. So the 30 minuets does not include that.

You can use your favorite dressing on hand or make this easy vinaigrette that paired nicely with my marinated steak.
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Easy and Tasty Vinaigrette

Asian Vinaigrette

dclarkabal
Prep Time 5 mins

Ingredients
  

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup canola or olive oil
  • 2 teaspoons sugar
  • 1/8 teaspoon ground ginger
  • 1 small garlic clove minced

Instructions
 

  • combine in a small jar all the ingredients, cover and shake or use a whisk

Stay healthy and safe, stay well, stay positive, play nice!

Pesto & One pot pasta

Happy Father’s Day – I hope you are all safe and able to spend a little time with your some of your family today! It is a sunny day here in NH but it is a very warm and humid day. I am currently sitting on the couch writing this blog listening to Psych. That is one of my favorite TV shows to play in the background. I cannot tell you how many times I have been through the entire series. Enough to know pretty much all of the snarky little comments. Image

I don’t know how well your gardens are going, mine are a lot of hit and misses. I went to to local gardening shop yesterday, the same one i have been going to for many many years and was shocked at the lack on inventory they had on hand. I know I probably shouldn’t have been. I know a lot of people took up gardening this year but it was still a little alarming. They have always had a plethora of hanging plants and I could always find what I needed and sometimes things I didn’t know I needed.

Here are a couple of things I use up my basil in. Though basil is one of my favorite summer herb and can be used in so many dishes.  These two are worth checking out!

Basil Pesto 

6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nuts
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper

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Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything!

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One–Pan Pasta 

 1 lb. Linguine
1 lb. Cherry or Grape tomatoes halved
1 Onion diced
4-6 cloves of Garlic
½ tsp. crushed Red Pepper Flakes
6 Cups Chicken Broth
1 bunch of Basil
Olive Oil
Kosher Salt
Freshly ground Black Pepper
Freshly grated Parmesan Cheese

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tablespoons of olive oil, salt, pepper and the chicken broth in a large straight sided skillet

Bring to a boil over high heat, boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated.  About 9 minutes.

Season to taste with salt and pepper.  Divide among 4 bowls and garnish with basil.  Serve with Parmesan cheese.

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Roasted Pork Shoulder

So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
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Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
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I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
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roasted pork shoulder

Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped
  • 1 clove garlic thinly sliced
  • 2 tablespoon rosemary chopped
  • 2 tablespoon fresh sage chopped
  • kosher salt and black pepper
  • 4 pound pork shoulder

Instructions
 

  • Pre-heat oven 350F
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • spread the mixture all over the roast
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
  • Set the meat on a roasting pan on a rack if you have one
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. 
  • remove the roast from the oven and let stand for 15 minutes.
    slice and serve.
Keyword garlic and herb roasted pork shoulder, herb roasted pork, roasted pork shoulder

General Tso’s Cauliflower

I hope you are all doing well – I seem to be saying that with almost every blog, every email, every text and when I happen to see someone; though that is pretty rare as I work from home and don’t really need to leave the house very often. Pretty sure 2020 is going to be a year of reflection, a year of hope, a year of change and a deep look into our own  priorities and hopefully we are open to make some adjustments where needed.
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I am pretty sure it was a couple of weeks ago; time seems to be flying and standing still at the same time. When NH opened up restaurants to outdoor seating;  we met up with a few (6 maximum) friends at a Taproom for dinner and drinks. We ordered some apps for the table and one of them caught my attention and I knew; actually a couple of us mentioned we could totally make this. I was already planning on it in my head I would be making this at some point.
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That point happened last night and I am a little obsessed with them.  General Tso’s Cauliflower is a perfect combination of sweet and spicy plus a little healthy and unhealthy.  I will be making this again and I will also be making the sauce for chicken in the near future.

General Tso's Cauliflower

sweet and spicy snack
Total Time 50 mins
Course Appetizer, Snack
Servings 6 people

Ingredients
  

  • 2 tablespoons peanut oil plus more for frying
  • 3 scallions thinly diced save some for garnish
  • 2 cloves garlic, minced
  • 1 strip orange zest thinly sliced
  • 1/4 cup sugar
  • 3 tablespoon soy sauce
  • 2 tablespoon go chu jang Korean sweet & spicy hot pepper paste
  • 1 teaspoon sriracha
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ginger or 1/4 tsp ground
  • 2 teaspoon plus 3/4 cup cornstarch
  • 2 large eggs
  • kosher salt and black pepper
  • 1 large head of cauliflower cut into large florets

Instructions
 

  • Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger, sriracha, go chu jang and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
  • Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
  • Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated
  • Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions.
Keyword cauliflower, fried cauliflower, general tso's cauliflower

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Stay healthy and strong!

Chicken and Pasta bake

Late Friday afternoon my “co-worker” daughter from another company sent out an email to everyone in her company. She created a 30 day act of kindness calendar. Just a few ideas of how to show a little kindness in our area can go a long way! And it seems our country is in dire need of some kindness.
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Her only hesitation was sending it after closing time on Friday or wait till Monday morning. I told her send it, there are some who check their emails and it can’t hurt to sit there unopened until Monday either. Before she told me what she was working on I had planned to go grocery shopping for my in-laws who are 89 & 90 and finally arriving home from being quarantined in FL. My sister-in-law kept them safe for 6 months; now it is our turn.
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Browning all the meat in the same pot separately for several dishes I was making – less dishes

A friend of mine has been spreading kindness for several weeks now making fried rice and selling it with all the proceeds being spread out to some local charities, first responders, families in need you name it and she has touched a lot of lives. My daughter and I picked up some of the rice and then headed to the grocery store. While in the store my daughter was approached by a co-worker who proudly said she had already started on the list and shared with her what she had done just that day. My daughter was so excited to tell me about this. It’s working!
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When we got home and put away their grocery’s and ours I started making food. I wanted them to have a few things they could just pop in the oven, or take out of the freezer and re-heat. How to keep them safe is to keep them home. Which isn’t going to be that easy but we will try.
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I actually find it pretty easy to cook for an army; as they say. I am pretty organized in my thought pattern; say if I am making several dishes and a couple of them need onions I will cut up enough for whatever I am making. Basically I rock at mise-en-place (put in place). Yesterday I made a large pot of chili, a couple of shepherd pies, some bolognese and a I wanted to make a chicken and pasta bake of some sort. I had such a busy afternoon I popped one of the chicken bakes in the oven for dinner which I will share with you here.
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Chicken and Pasta bake

Donna Clark
Prep Time 10 mins
Cook Time 20 mins
0 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 2 Boneless skinless chicken breast cut into bite size pieces
  • 1 box pasta cook to package directions
  • 3 tbsp butter
  • 3 tbsp flour
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded mozzarella
  • 1 cup milk
  • 2 tbsp olive oil
  • 2 packets Sazon seasonings
  • 1 container mascarpone cheese small container or replace with 1/2 brick cream cheese
  • Kosher Salt, Black Pepper and your choice seasoning

Instructions
 

  • Cook your pasta to the package instructions
  • Dice your chicken breast into bite size pieces, season your pieces with your favorite seasoning liberally. I chose kosher salt, black pepper and Crop Dust all purpose seasoning from my local butchers shop The Flying Butcher.
  • In a saute pan add the olive oil and when hot add the chicken, sprinkle on the 2 packets of sazon. If you want the pieces browned do no over crowd the pan and cook in batches. Set aside.
  • In the same saute pan add the butter and flour making a roux. cook the flour for about a minute. Whisk in all the milk and keep whisking until the sauce thickens. Lower the heat and add the mascarpone cheese stir till all combined. Remove from the heat and add the cheddar and half of the mozzarella cheese stir till melted.
  • In a large bowl add the cheese sauce and the cooked chicken to the pasta. Stir till combined. Depending if you are saving for later or having now. Add to your baking dish and sprinkle with the remaining mozzarella cheese. Bake for 20 minutes or until the top is browned and heated through.

https://www.theflyingbutcher.com/

Stay Safe, Stay Healthy and Be Kind

 

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