Sausage Rigatoni with Broccoli Rabe

I discovered this recipe from another blog I follow here.  This lady named the blog after her husband because she cooks him meals and he grades them (Dream Job!!). 

I know I put a lot of pasta recipes on here but they are easy, delicious and different.  This recipe uses broccoli rabe which may be new to many of you but don't be scared because it is much better than broccoli and intensifies this meal quite a bit!  Enjoy this Just Good Food!

My choice of pasta is rigatoni because it's little ridges trap the sauce but you can use penne or whatever you have lying around (spaghetti however would not be the same).  

Coming soon!!!  Homemade pasta recipe (very easy you only need 4 ingredients!!) and I got a pasta machine for Christmas and am very excited to use it!!

P.S.  Over January I plan on doing a themed month and will begin cooking even more for my friends and get their honest input on meals.

Recipe:  Serves 2 with leftovers

1 lb italian sausage (spicy or sweet) ground

4 garlic cloves

1 lb broccoli rabe (stringer broccoli) blanched in water

12 oz rigatoni pasta

broccoli rabe water

1/4 cup parmesan cheese

olive oil (2 tbsp)

1 tbsp oregano

1/2 tsp red pepper flakes

s&p

Directions: 

First how to blanch broccoli rabe: 

Rinse and dry the broccoli rabe and place in a deep sauce pan (a pot will work just fine) in COLD water (and only cover completely with water). 

 Heat water and bring to a simmer.  Once water begins bubbling take off heat immediately and take out broccoli rabe with tongs and place in cold water (SAVE THE BROCCOLI WATER!).  

Once the broccoli rabe has cooled (about 3 minutes) place on towel and pat dry.  Chop into 2 inch pieces and by the time this is done you should be adding it to     the sausage.

Bring a pot of water to boil and cook the pasta al dente, and heat the olive oil in a large sauce pan over medium heat with the peeled and chopped garlic.  

Let the garlic fry slightly and add the italian sausage and ground with the garlic along with the oregano and red pepper flakes.  Once the meat is nearly cooked add the broccoli rabe pieces and continue cooking on medium heat.  Add salt and pepper to taste here.  

Once pasta is finished, drain and place back in the pot.  Add the meat and broccoli and leave on medium heat and add about a cup of the reserved broccoli rabe water (which you saved right???).  Let reduce for a minute and add cheese and fresh ground pepper and YOU ARE READY!

Merry Christmas everyone! I'm working on another post full of Just Good Food for today, but in the meantime, did you notice some changes on the blog? I added a recipe index on the right so it's easier to look for a recipe when you're in a hurry.

Hope you're enjoying some Just Good Food lately!

Chicken French

This recipe is similar to parmesan chicken, but instead of a marinara sauce, a rich lemony sauce is substituted. I really like this recipe because it is easy and so flavorful (the lemon juice combined with rich stock and white wine is perfect).

I found this recipe from Tyler Florence but modified it by adding capers (for both a nice salty flavor and color), adding a little heat and some curry powder.

Before cooking, you want to be sure to pound the chicken to 1/4 inch thickness so it is extra tender and juicy.  You also want to season the flour plenty with salt and pepper - otherwise the chicken will taste bland.  

That's it, very simple and great comfort food (who said you had to add a ton of fat to make something comfort food).  Enjoy this Just Good Food, maybe over pasta or orzo rice!

Recipe:  Serves 4

4 skinless chicken breasts 

AP flour for dredging plus more for thickening (at least 1/2 cup)

2 whole eggs + water for wash

1/4 cup olive oil

1 cup chicken stock

1/2 cup white wine

Juice of 1/2 lemon

Rinds of half a lemon

2 tbsp capers

2 tbsp butter

salt and pepper

1/2 tsp curry powder

1/2 tsp cayenne pepper

fresh parsley 

Directions:

Place the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick (and remember to wash the cutting board after raw meat has been on it). Put some flour in a shallow bowl and season with a fair amount of salt and pepper, the cayenne and the curry powder. Mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium flame in a large skillet until the oil is sizzling.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off (repeat twice for an extra tender crunch). When the oil is nice and hot, add the breasts and fry for 3 minutes on each side until golden. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly and add the capers. Roll the butter in some flour and add it to the skillet, this will thicken the sauce (this is important otherwise the sauce will be lumpy if you just add it in).  Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. The longer you let sit, the thicker the sauce will be. If it thickens too much, add a spoonful of water. Season with salt and pepper and garnish with chopped parsley before serving.

Turkey Avocado Sandwich

Another delicious leftover quick meal to make but this isn't your ordinary turkey sandwich this could potentially get you making a 20 pound turkey just to have tons of leftovers.

This is all so simple, but it is important you use brie cheese (it is so good and the perfect match for this sandwich!).

There really isn't anything to it, you can change things around to your liking (like add bacon, or chipotle mayo or crustier bread) but stick to the brie and avocado and this sandwich will blow your mind!  Enjoy this Just Good Food!

Recipe:

6 oz of turkey breast
spicy mustard
2 oz of fresh brie cheese
2 slices of tomato
half an avocado sliced
2 slices sourdough bread
salt and pepper

Directions:

Bread is important, lightly toast it to add some crunch then broil the cheese on a slice of the bread.  ON the other slice, spread heavily with spicy mustard (or homemade chipotle mayo if you dare) and top with the warm turkey breast.

Slice a fresh tomato (if you can find one) (Green Bay has a store where they grow organic veggies inside all year along!).  Take an avocado and cut it in half the long way (check out this video if you aren't sure how to cut an avocado).  Spread those slices on top of the turkey breast as well as the tomato slices.  If you want to add some crisp fresh lettuce as well that will add a nice crunch.  Salt and pepper the tomatoes and eat.

Eggs in Purgatory

I don't know where the name comes from but I do know that it is delicious (there are many different flavors but they mesh well together) and it is a great way to use leftover mashed potatoes from Thanksgiving.
This recipe isn't an ordinary leftover recipe it is something that you will have you making mashed potatoes every week just for the leftovers.
It is a potato pancake over a bed of marinara topped with a fried egg and shaved parmesan.  It's salty and savory all in one which makes for a very satisfying breakfast.
This entry begins a list of several Thanksgiving leftover recipes.  So stayed tuned for some lunch and dinner entries that will quickly empty your fridge of turkey, stuffing and all your other leftovers.  So Enjoy this Just Good Food and remember to reply back with any of your favorite Thanksgiving leftover recipes!


Recipe: (Serves 2)

1 cup mashed potatoes (chilled)
1/2 scrambled egg
2 fried eggs
1/2 cup marinara sauce
2 1/2 tbsp flour
3 tbsp bread crumbs (for added crunch)
1/2 tsp cinnamon
1/4 tsp cayenne
salt and pepper
olive oil
hot sauce

Directions:

First combine the mashers with all the other dry ingredients and spices.  Combine with an egg (I added about 1/2 of an egg just enough to keep everything together) and add a few dashes of hot sauce for an extra kick.

Hit a large frying pan with the oil over medium heat (you want it hot so the oil sizzles when the cakes are placed in it).  Shape the cakes and flatten to about 1/4 inch thick and fry for about 3 minutes on each side or until they are golden brown and have a crispy consistency throughout.  

While the cakes are frying, crack 2 eggs in the pan and fry (top them with shaved parmesan so it melts). When the cakes and eggs are done, warm the marinara and place first on a plate.  Top the sauce with the cakes followed by the egg.  

Grind fresh ground pepper on top and a few dashes of hot sauce and eat!

Salmon Arugula Wrap

Ever have one of those days when you only have 5 minutes for lunch and think oh yea I'll just stop at SA and buy one of those week old hotdogs...yea me too, BUT instead of forcing myself to eat SA I make this wonderfully delicious and quick wrap as I'm running out the door.  Yes, delicious, healthy, filling, and fast-miracles do happen!  

I started making these for lunch on Monday's for Meatless Mondays but loved them so much I usually make them every week day.  

If you're thinking, oh Salmon that's expensive and it's difficult to get fresh, oh I'm so sad you've never heard of Trader Joe's....I get a 4 oz package for only $2.99 and it is Farm Fresh Alaskan smoked salmon.  There is also a lot of room for changing things up, I like sliced almonds and mustard but you could use pesto and pine nuts or walnuts too.  Here is my version, Enjoy this Just Good Food!

Recipe (Serves 1):

1 Large flour tortilla (burrito style, or tomato basil wrap)

1.5-2 oz of smoked salmon

1 oz of sharp cheddar cheese

Large handful of arugula 

1 oz sliced almonds

Dijon mustard

parmesan cheese

fresh squeezed lemon

salt

lemon pepper

red pepper flakes

Directions:

If you have a few extra minutes, warm a large flat skillet to slightly crisp up the tortilla to melt the cheese.

Spread the mustard on the tortilla/wrap and the cheese dabbed with red pepper flakes and place not he skillet for about 3 minutes (until desired crispiness).  

Next, flake the salmon apart and spread evenly across the tortilla and shake about 1/4 tsp of lemon pepper seasoning.

Top the salmon with the arugula (and lots of it!), and squeeze the fresh lemon on top.  Take the sliced almonds and add to your liking along with the parmesan and salt to taste (if needed).  Wrap it tight and for a little extra kick add some hot sauce (sriracha!)

Pizza Bites!

So I made these a few weeks ago because one of my roommate's favorite foods to eat while drinking are frozen pizza bites and I knew I could make homemade ones about a million times better (Sorry Totinos).

The pizza bites are fun and easy to make and are perfect for appetizers for party or for a football game.  They can be made to be really fancy or as simple as can be (you could use anything from cheese and pepperoni, to spinach and tomatoes, or sauteed mushrooms, or even truffles).  The crust recipe is enough for 2 batches (about 40-50 bites).  The recipe I listed is with pepperoni and mozzarella.

These are also perfect for dipping in my pizza sauce (just warm it up so it's nice and hot); if you do that my only recommendation would be to melt some cheese in the sauce and they will be perfect.  Enjoy this Just Good Food!

Recipe:

Crust: (1/2 batch)

½ cup water warm (110)

1 instant yeast pack

1¼ cup water (room temp)

2 tbsp evoo

4 cups bread flour

2 tbsp honey

1 tbsp oregano

1 tsp red pepper flakes

11/2 tsp salt

1 pepperoni for each bite (40-50)

1/2 cup-2/3 cup cheese

parmesan cheese

Directions:

This dough recipe is not the one I usually use but one I actually found from "Annie's Recipes".  Follow the instructions, I make the full batch of dough and either save it for a pizza or bites later in the week or make 2 batches.  However, the only difference I made in the recipe is the addition of the honey (I got that idea from a place on "Diners, Drive-Ins, and Dives," and the spices always add to the crust flavor.

Once you let the crust rise for an hour or so take it out and flour a counter top and role out the crust to about 1/4 inch thick.  Then cut into squares about 2 inches by 2 inches.  Brush a little bit of olive oil on the crust then place a pepperoni on each piece then a good finger full of cheese.  

To fold the pieces, simply take the four corners and pinch them together and roll into a ball making sure there is no spaces for cheese to come out.  Sprinkle some cheese on top with oregano and cook for about 15-20 minutes (you want the tops crispy).