Entree

Stewed pork butternut squash and walnut gremolata


Now this is a recipe my daughter made a couple of weeks ago; a recipe she got from a cookbook called cook beautiful. Pork shoulder does not spring to mind beautiful. We usually end up shredding it and dousing it in BBQ sauce; which makes for a fantastic sandwich don’t get me wrong but beautiful I don’t think so. I do suppose beauty is in the eye of the beholder.


I am sharing this recipe because it was delicious and yes beautiful. She made this in a couple of steps only because she made it during the week. But today is Sunday and this would make for a fantastic Sunday dinner. I for one am making a roaster chicken for Sunday dinner.  How many of you make a sit down with family Sunday dinner? I fear it is a lost tradition but one I have kept going for all my adult life and have no plans of stopping; not only that we all (living in the house) sit down for dinner most every single night.

Stewed Pork with Butternut Squash & Walnut Gremolata

dclarkabal
Great Sunday dinner to share with the family
Course Main Course
Servings 6

Ingredients
  

Pork

  • 2 tablespoon canola oil
  • 4 pound boneless pork shoulder
  • 4 cloves garlic diced
  • 2 onions diced
  • 4 carrots peeled, diced
  • 4 stalks celery diced
  • 2/3 cup dry sherry
  • 2 bay leaves
  • 1 head garlic halved
  • 6 cups chicken stock
  • 2 tablespoon apple cider vinegar
  • 1 bunch fresh sage save 1-2 sprigs for garnish

Butternut Squash

  • 1 medium butternut squash peeled, seeded and cubed
  • 1 tablespoon olive oil plus more for drizzling
  • 1 tablespoon honey
  • 1 small habanero minced
  • kosher salt and black pepper

Gremolata

  • 3/4 cup pomegranate seeds
  • 3/4 cup walnuts toasted and chopped
  • 1/3 cup fresh parsley chopped
  • 3 tablespoon fresh chives chopped
  • 3 tablespoon shallots finely diced
  • 1 orange zested, plus 3 tablespoon juice
  • Kosher salt and black pepper

Instructions
 

Butternut squash

  • Preheat the oven to 425'F. Place the squash on a baking sheet and drizzle with olive oil and honey. Sprinkle the squash with 1 teaspoon habanero, season with salt and pepper. Toss to evenly coat the squash. spread out into a single layer. Roast, tossing halfway through, until golden and crispy, about 30 minutes. Remove once done to your liking and let sit at room temperature until ready to use. Lower heat to 325'F

Pork shoulder

  • Heat the canola oil in a dutch oven or equally heavy pot over medium-high heat .Trim any excess fat from the pork, pat it dry, and season it generously with salt and pepper. Sear each side until browned. 20-25 minutes. Transfer the pork to a plate.
  • Lower the heat and add 1 tablespoon olive oil, chopped onions, 1 teaspoon habanero sauté for 3 minutes, add the chopped garlic, sauté for 2 more minutes. Add the carrots, celery and sauté until they begin to soften, about 5 minutes. Add the sherry and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the bay leaves, sage, and the halved garlic head. Add the stock and bring it to a simmer. Return the pork to the pot. Crumble and wet a piece of parchment paper and place directly on top of the braise. Cover the pot with a tight fitting lid and place in the oven. Cook until the pork is tender, about 4 hours.

Gremolata

  • Toss all the ingredients in a small bowl, toss to combine well. season with salt and pepper

Pork - once finished

  • Remove and discard the parchment paper. Transfer the pork to a large plate. Remove and discard the sprigs of sage, nay leaves and halved garlic. Return the pot to the stove top and simmer the cooking liquid for 5 minutes. Add the vinegar and summer until the liquid has thickened slightly, about 5 more minutes. Remove from the heat, cover and keep warm.
  • Break the pork into large pieces. discarding any large pieces of fat. Return the pork to the pot, Add the roasted squash and toss gently to combine. Taste for seasoning and adjust.
  • serve the braised pork with a generous spoonful of the gremolata and a pinch of chopped sage.

chicken parmesan sliders

What are your plans for the big game later today? Being from New England and a Patriots fan my whole life I could be bitter that Tom Brady left us or I can be on board with rooting for him since he is without a doubt one of the best quarterbacks of all time. Though I recall seeing a young Mahomes play a couple of years ago and be quite impressed. So much so I have it in writing that he is someone to watch. Now look they are playing each other in the super bowl I personally won’t be too disappointed in whoever wins. IMG_5432

The kids and I were sitting around yesterday morning and discussed what we would wanted for game day. We came up with way too many ideas for just a few of us. It will be hard to eliminate any of them but it’s way too much food.

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Do you make a ton of snacks or something more substantial? I generally do a little of both. My husband is all about the wings. I am more of a dip kind of gal. My son wanted us to make pretzels; which we have never done but it made the list anyway. I usually make a soup/stew or chili of some sort but we decided not this time around. I mentioned meatball grinders and ended at fried chicken sandwich which is what I am making.

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Chicken Parmesan Sliders

dclarkabal
Prep Time 18 mins
Cook Time 12 mins
Course Appetizer
Servings 4 people
Calories 204 kcal

Ingredients
  

  • 2 teaspoons extra virgin olive oil
  • 1 cup diced onions
  • 1 1/2 tablespoon fresh parsley
  • 3 cloves garlic minced
  • 1 pound ground chicken breast
  • 1/4 cup Parmigiano-Reggiano cheese grated
  • 1 cup marinara sauce
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • a few sprinkles crushed red pepper flakes
  • 8 slices mozzarella cheese
  • fresh basil leaves
  • 8 small slider buns or whatever you have on hand

Instructions
 

  • Heat a medium skillet over medium high heat. Add oil swirling to coat add the chopped onions, oregano, and garlic; saute 3-4 minutes until softened. Place onion mixture in a large bowl; let it cool slightly. Add the ground chicken, parmesan, ½ cup marinara, salt and peppers to the onion mixture. Mix well with a wooden spoon or your hands and shape into 8 ½ inch thick patties.  Refrigerate for 10 minutes.
  • Pre-heat your broiler along with a grill pan on medium-high heat.
  • Coat pan with some cooking spray. Add the patties and cook about 10 minutes or until done, turning once
  • Toast your buns if you wish; arrange bottom halves of the buns on a baking sheet. Place 1 patty on each roll. Top with 1 tablespoon marinara and a slice of mozzarella cheese. Broil until the cheese melts. Top with basil and the top halve of the buns.


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short rib ragu

It’s a whopping 14′ F out there this morning and with the wind it says it “feels like” -2′ F. Looks like it will be another inside day for me, seems to be a lot of those. I do have one more puzzle to open and there will be football on later plus I am sure there are some closets or cupboards I could go through – not sure I will be that bored but who knows I cleaned out under the fridge yesterday LOL.

The recipe I am going to share today is crazy easy with high praised results. I had picked up some short ribs that I didn’t have a plan for I just knew I haven’t had a short rib meal I didn’t like so why not. I had some leftover red wine in the fridge I wanted to use up before it spoiled; it can happen! So with a few simple ingredients I generally always have on hand. I browned the ribs and dropped them in my slow cooker for the day.

I had some leftover homemade pasta from my sons wedding in the freezer; look at me using what I have on hand… After the first or maybe second bite my daughter asked where did you come up with this? I have had it before and I wanted something different so I thought I would try it. We had some leftover ragu so my daughter and I had it for lunch over some gnocchi that was in the freezer. See what I am doing here. My husband cooked up some penne; he said he liked it with the penne better than over the fettuccini I initially served it over. The gnocchi was pretty fantastic too. I hope you give this a try!

short rib ragu

easy crowd pleaser, let your slow cooker do all the work

Ingredients
  

  • 2 pounds short ribs - bone in
  • 2 tablespoons olive oil
  • 24 ounce jar of marinara sauce Rao's is my go to
  • 1 medium onion diced
  • 1 tablespoon garlic minced
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup red wine

Instructions
 

  • Season the ribs with salt and pepper on both side
  • in a large sauté pan add some oil and brown the ribs for 2-3 minutes per side, you are not cooking them through just getting some color on them to add more flavor. Add them to your slow cooker.
  • I sautéed my onions and my garlic because I like to, you can skip this if you would rather. Top the ribs with the jar of sauce along with the rest of the ingredients. give it a little stir and cook on low for 6-8 hours.
  • one done you are going to want to remove the ribs discarding the bones and any excessive fatty parts, I also recommend degreasing the best you can before you add the meat back into the sauce. I used a spoon and some paper towels.
  • Serve over your favorite pasta, top with some freshly grated parmesan cheese. We used fettuccini, gnocchi and penne. All worked for us.

 

Pork Chops baked beets and apples

Crazy is the best way to describe 2020 period! I haven’t stepped foot into the office since Mid March. I used to go out to do errands and shop a few times a week, I barely do that now. We haven’t made any vacation plans; which is the only way I make my husband take time off; he is actually working at the moment on a Sunday. And it goes without saying that Covid and the election is just plain insanity for the whole world.
Lets hope the world will right it self sooner rather than later.

The recipe I am going to share with you was another one my daughter made with some of our favorite things, yes we love beets; I know a lot of people won’t say that; I often wonder why? While I love beets my least favorite way to eat them is pickled. I’m just not a fan even thought I love pickles, I don’t mind pickled radishes, carrots and cabbage just not beets.

The recipe is from one her cookbooks she has many tabs in. From the oven to the table. I like how my daughter picked up golden beets; while we eat more purple beets they tend to share their purple color with whatever you pair them with.

Pork chops baked beets and apples

Equipment

  • mortar and pestle or small grinder

Ingredients
  

Pork

  • 4 cloves garlic finely grated
  • 4 teaspoon caraway seeds
  • 2 tablespoon extra virgin olive oil
  • 4 thick bone-in pork chops
  • kosher salt

Vegetables

  • 1 pound cooked beets peeled and quartered
  • 2 medium apples halved, cored each cut into 12 wedges
  • 2 onions halved and sliced 1/2 inch thick
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoon light brown sugar
  • 1 tablespoon Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and black pepper

Instructions
 

  • put the garlic into a mortar and pestle with the salt and caraway seeds and pound with the pestle. Add the olive oil, working it in until you have a rough paste. Put the pork chops in a bowl and add the mixture from the mortar, turning the chops over in it. Cover and marinate in the refrigerator for at least an hour.
  • preheat oven to 375'F
  • In a shallow baking dish big enough for everything to lay flat and add everything for the vegetables to your dish, using your hands toss everything together and then spread out in a single layer. Bake for 10 - 15 minutes.
  • Heat a fry or grill pan over high heat until very hot. Add the chops and brown on all sides including the fat. Season with a little salt and pepper.
  • Place the chops on top of the vegetables and pour over the cooking juices from the fry pan. Bake for another 20 minutes till the chops are still tender but cooked through.
  • serve and enjoy!
    add some sour cream with chopped dill on top if desired

 

quick chicken parm

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It is Wednesday morning and I am sitting on the porch writing this weeks blog. It is so quiet and peaceful at the moment even the birds are still being quiet. I know it won’t last long pretty soon the hummingbirds will be stopping by for breakfast and we have a couple of squirrels who for some reason seem to peck at each other ALL the time. They are constantly going from one side of the driveway to the other and up one tree than over to the other one all the time squawking at each other. They are actually quite annoying I tell them to knock it off all time but they don’t listen. They must be teenagers.
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The other night we had a fish taco night and I know I have mentioned this before but when I make fish tacos I tend to always make shrimp and chicken as well. My soon to be daughter-in-law doesn’t like seafood. I know it sounds crazy but if I am going to bring out my fryer I am putting it to use. We had some friends over to discuss catering the food for my sons wedding. It is going to be a very small wedding; under 20 people but I hope it will be a great one for the kids. My friend is a great chef so I know the food will be fantastic.
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The fried mahi mahi is always the first to go, which is good because leftover fish is not something I particularly care for. There was a handful of leftover shrimp which I put on my salad for lunch the next day. There was a lot of chicken left over so I decided to make chicken Parmesan with it. My husband walked in seeing me with the leftover chicken out some cheese and marinara sauce and was like “chicken parm? yum” he was right it was yum and so simple.
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The hummingbirds are awake now!
This is how I made this yummy chicken parm dish with leftover fried chicken tenders

 

Baked Cod and Mango Salsa

We should eat more fish – I think this a lot but yet we really don’t eat it very often and that makes me sad.  We live in New England and although our coastline is pretty small; not that that matters; we still have one and we all love eating most kinds of fish; my daughter is the only one in the family that likes salmon weird huh! None of us actually want to go out and catch it but we all enjoy eating it. I love buying fresh fish but I am not opposed to grabbing the flash frozen variety in my local grocery store. It has never done me wrong so if you see it grab some and enjoy! 

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If you have never had or made a mango salsa I would like you to check it out. I haven’t had a bad one yet and it goes great with fish cooked any way. I also make a little different one for the fish tacos we love (see link here) Taco Tuesday (Fish Tacos)

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A simple salt and pepper on the fish and place it in the oven, while it is cooking I made my salsa to spoon over the top using some fresh cilantro. I also made some sweet potato wedges using some of my fresh rosemary. I really love having fresh herbs on hand, they grow quite nicely out on my back deck in my over the railing window boxes. I wish I could have them year round but that’s not happening here in New Hampshire. At least not outside!

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baked cod and mango salsa

a simple quick any night meal
Course Main Course
Servings 4 people

Ingredients
  

Fish

  • 1 1/2 pound cod fillet cut into 3-4 sized portions
  • Kosher salt and black pepper season both sides
  • paprika if you want to add a little more seasoning

Mango Salsa

  • 2 ripe mango's peeled and diced
  • 1/2 red pepper diced
  • 1 fresh lime squeezed
  • 1-2 fresh scallions diced
  • 1 teaspoon cilantro fresh and chopped

Instructions
 

fish

  • preheat oven to 400'F bake for 20-30 minutes just until the fish is cooked through and flaky

mango salsa

  • while the fish is in the oven, add all the ingredients into a bowl and mix to combine.

sweet potato fries

  • peel and slice up one or two sweet potatoes into wedges or fries. Add a little olive oil, salt and pepper plus some fresh chopped rosemary. place on a baking sheet and add to the oven with the fish. takes about 20 minutes or longer if you want them a little browned.
Keyword baked cod, mango salsa

 

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

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

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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