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Chicken Riggies

Ingredients

 

4 tablespoons olive oil

1/4 cup butter

5 cloves garlic, minced

10 tablespoons shallot, minced

2 pounds skinless, boneless chicken breast meat - cubed

salt and pepper to taste

1 (4 ounce) jar sweet red peppers, drained and julienned

1/2 cup fresh tomato sauce

1/4 cup dry sherry

1 pint heavy cream

1 (8 ounce) package uncooked rigatoni pasta

 

 

Directions

 

In a large saucepan, heat oil and melt butter over medium heat.

Add garlic and shallots and sauté until soft, then add chicken, season with salt and pepper to taste and sauté for 8 to 10 minutes, or until halfway cooked.

Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes.

Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

 

 

Did you know? Chicken Riggies  are native to Central New York

 

Chicken Riggies or Chicken Rigatoni is an Italian-American pasta dish native to the Central New York region, specifically the Utica- Rome area. They are a pasta concoction consisting of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce. There are many variations of the chicken riggie recipe. Some include sherry; some people say that you must use a JAR of peppers, because "juice" adds to the sauce.

 


Poached Salmon

Ingredients

 

  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 pounds salmon fillets, cut into 4 pieces
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons chopped garlic
  • salt and pepper to taste

 Directions

 

  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper
  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes

Seafood Paella

Ingredients

 

  • 2 tablespoons olive oil
  • 1-tablespoon paprika
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 lbs. Skinless, boneless chicken breasts, cut into 2-inch pieces

 

  • 2 tablespoons olive oil divided
  • 3 cloves crushed garlic
  • 1-teaspoon red pepper flakes
  • 2 cups uncooked short-grain rice
  • ½ teaspoon saffron
  • 1 bay leaf
  • 1 cup chopped Italian flat leaf parsley
  • 1-quart chicken stock
  • 2 lemons zested

 

  • 2 tablespoons olive oil
  • 1 Spanish onion chopped
  • 1 red bell pepper chopped
  • 1 lb. Chorizo sausage out of casing and crumbled
  • 1 lb. Shrimp, peeled and deveined
  • 2-dozen cleaned little neck clams
  • 2-dozen cleaned mussels 

Directions

 

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt and pepper.  Stir in chicken pieces, cover and refrigerate

 

  1. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat.  Stir in garlic, red pepper flakes and rice.  Cook, stirring to coat rice with oil about 3 minutes.  Stir in saffron, bay leaf, parsley, chicken stock and lemon zest. Bring to a boil, cover and reduce heat to medium low.  Simmer 20 minutes.

 

  1. Steam clams and mussels until all have opened.

 

  1. Meanwhile heat 2 tablespoons olive oil in a separate skillet over medium heat.  Stir in chicken and onions cook 5 minutes. Stir in bell pepper and sausage cook five minutes. Stir in shrimp cook turning the shrimp until both sides are pink. 

 

  1. Spread rice mixture onto a serving tray.  Top with meat and seafood mixture.  Lay mussels and clams around the edge of the platter.

Grilled Salmon

 INGREDIENTS

  • 1 1/2 pounds salmon fillets
  • Lemon pepper to taste
  • Garlic powder to taste
  • Salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil 

 

1.      Season salmon fillets with lemon pepper, garlic powder, and salt

 

2.      In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

 

3.      Preheat grill for medium heat.

 

4.      Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. 

 

 

Marinated Grilled Chicken Breast

Ingredients

 

·        1/4 cup Dijon mustard

·        2 tablespoons fresh lemon juice

·        1 1/2 teaspoons

·        Worcestershire sauce

·        /2 teaspoon dried tarragon

·        1/4 teaspoon pepper

·        4 boneless, skinless chicken breast halves

 

Directions

1.      Combine the first five ingredients; spread on both sides of chicken.

2.      Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator.

3.      Grill On a grill pan at medium high temperature, turning once until juices run clear about 6 – 7 minutes per side depending on the thickness of the breast.

 

 

Pad Thai

Ingredients

·        3/4-pound bean sprouts

·        6 ounces pad Thai rice noodles

·        4 eggs

·        salt

·        3 tablespoons lime juice

·        3 tablespoons ketchup

·        1-tablespoon brown sugar

·        1/4-cup fish sauce

·        3 tablespoons peanut oil

·        1 tablespoon minced garlic

·        1 1/2 teaspoons red pepper flakes

·        2 cups grated carrots

·        2/3 cup chopped peanuts

·        1 cup green onions cut into 1-inch pieces

 

Directions

 

1.      Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water

 

2.      Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside

 

3.      Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, and green onion; toss together.

 

Note: for a variety add grilled chicken, sautéed shrimp or Tofu