Main Dish Archives - Page 16 of 20 -

October 16, 2014

Sausage Swiss Chard Rigatoni

If given the option, I could probably live on kale salads all day everyday and be completely happy, but I know this would not go over well with the rest of the family. While I think my kids are fairly adventurous eaters, they certainly still enjoy all of the things most children their age enjoy, namely pasta. I will not claim this pasta casserole to be health food, but it is delicious comfort food at its finest. My brother-in-law’s family first served this to us during one of our visits and ever since we started making it ourselves, we have affectionately called it “Box Pasta”, named after his last name Box. Somehow “Box Pasta” did not seem descriptive enough for the blog, so I decided to rename it “Sausage Swiss Chard Rigatoni” as a more helpful recipe title for this space.

This casserole has jumbo tubes of rigatoni layered with tomatoes, Italian sausage, provolone, mozzarella, and parmesan. I added in a healthy dose of chopped swiss chard for color and extra nutrients. The combination of cheeses makes it more interesting than the typical lasagna-type casserole and I love adding in dark greens when the kids so happily enjoy them. Also, casseroles that can be made ahead of time and then baked in the oven right before serving are always winners in my book. Sausage Swiss Chard Rigatoni is simple yet hearty and perfect for serving on a chilly Autumn day.

Sausage Swiss Chard Rigatoni

Serves: 6

Ingredients

1 pound Italian sausage, casings removed
4 cups chopped swiss chard
12 ounces rigatoni, cooked and drained
4 cups tomato sauce, divided
6 ounces provolone cheese, sliced
¾ cup sour cream
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons garlic powder
½ teaspoon ground black pepper
½ pound mozzarella cheese, sliced
1 cup freshly grated Parmesan Cheese
fresh parsley for garnish (optional)

Instructions

Preheat oven to 350.
In a large skillet, brown sausage on medium-high heat. Drain sausage and discard drippings. Lower heat to medium. Add swiss chard and stir until just wilted.
Spray or lightly coat a 9x13 baking dish with olive oil. Spread rigatoni in the dish. Layer with 2 cups tomato sauce, provolone, sour cream, and sausage swiss chard mixture. Evenly sprinkle with basil, oregano, garlic powder, and pepper. Next layer with the mozzarella and remaining 2 cups tomato sauce. Top with Parmesan.
Bake 30 minutes until cheese is melty and casserole is thoroughly heated. Garnish with chopped fresh parsley and serve.

Notes

adapted from Colorado Collage

link

October 6, 2014

Chicken Marbella

I’m still a little shaken from last week and the deep sadness is continuing to linger on. My heart is broken for our dear friends because I know the road ahead is going to be long and difficult. I brought this Chicken Marbella to them and I was able to experience how it is truly more blessed to give than to receive. I had been aching all week to help and there was absolutely nothing I could do. Even though I was helpless to change the horrible circumstances, bringing a meal at least allowed me to communicate my love and care for them.

This recipe for Chicken Marbella is adapted from the classic Silver Palate Cookbook. It features tender meat accompanied by prunes, olives, and capers in a red wine, garlic, and oregano marinade. I used all chicken thighs instead of a variety of chicken pieces since the chicken cooks more evenly when each piece is approximately the same size. I find dark meat flavorful than light meat, but light meat will also work fine if that is your preference. I omitted the brown sugar because I tend to save sugar for desserts and I didn’t want the dish to be overly sweet since the prunes already add a sweet complement to the savory meat. This is a great dish to make for big crowds because it’s almost the same amout of work for 4 servings than it is for 10. The recipe below serves 10-12, but it is easily halved for smaller gatherings. Some planning ahead is required since an overnight marination is necessary, but then all you need to do is add wine and bake on the day it is served. It tastes great right out of the oven, room temperature, and even cold. Chicken Marbella is a spectacular and versatile dish for any occasion.

Chicken Marbella

Serves: 10-12

Ingredients

10 pounds chicken thighs
8 cloves of garlic, finely minced
¼ cup dried oregano
2 tablespoons kosher salt
1 teaspoon ground black pepper
½ cup red wine vinegar
½ cup extra-virgin olive oil
1 cup pitted prunes
½ cup pitted green olives, sliced
⅓ cup capers with a bit of juice
6 bay leaves
1 cup white wine

Instructions

Divide the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves evenly among two gallon-sized ziploc bags. Add the chicken pieces to both bags and seal tightly. Use hands to distribute marinade evenly around the chicken and refrigerate overnight.
Preheat the oven to 350.
Arrange chicken pieces in a single layer in a large roasting pan or two large baking pans. Pour white wine around chicken pieces. Depending on the size of the chicken pieces, bake 50-75 minutes, until chicken becomes golden brown and juices run clear. Baste with juices every 15 minutes.
Transfer chicken, prunes, and olives to a serving platter and spoon some of the sauce over the chicken. Serve the remaining sauce on the side.

Notes

adapted from The Silver Palate Cookbook

September 11, 2014

Pulled Pork Nachos

I made one of Pioneer Woman’s pulled pork recipes a couple months ago (which, btw is fantastic) and it made so much, I ended up storing the leftovers in the freezer and then forgot about them. I recently came across the container of shredded pork and wondered how I could use this tender and juicy meat in a meal that was more exciting than sandwiches. And then it dawned on me… Pulled Pork Nachos.

After making these nachos with the leftover pulled pork, I decided it was so good that next time I would actually make the pulled pork just so that I could make these nachos. After making nachos several times in the past and ending up with sad empty chips at the very bottom, I’ve learned that the only way to avoid this is to use a big baking sheet and spread a single layer of chips followed by toppings (in this case, pork, black beans, red onion, and cheese) and repeating the layers until the chips and toppings are entirely used. This works so much better than simply pouring out the whole bag of chips and piling the toppings over them all at once. After the nachos are baked and the cheese becomes melty, add some chopped cilantro and sliced radishes on top for an extra fresh tasting crunch. Serve with salsa, guacamole, and pickled anaheim peppers. The pickled peppers add a nice tangy spice. I actually think they are one of the key elements that make these nachos crazy good, so try not to leave those out.

This dinner comes together in minutes if you already have the pulled pork and pickled peppers prepared ahead of time. Nothing like fancy nachos to make busy weeknights feel more fun!

Pulled Pork Nachos

Ingredients

14-ounce bag tortilla chips
3 cups shredded pulled pork, I used this recipe
1 15-ounce can black beans, rinsed and drained
⅓ cup finely diced red onion
8 ounces Monterey Jack Cheese, grated
1 small bunch radishes, sliced
1 small bunch cilantro, chopped
For serving:
Pickled anaheim peppers (see recipe below)
Salsa and guacamole

Instructions

Preheat oven to 350.
On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.
Bake for about 20 minutes, until cheese is melted. Top with radishes and cilantro. Serve with pickled peppers, salsa, and guacamole.

Notes

adapted from Bon Appetit

Pickled Anaheim Peppers

Ingredients

2 anaheim peppers
½ cup cider vinegar
1 tsp honey
½ teaspoon kosher salt
¼ teaspoon mustard seeds

Instructions

Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into ⅛-inch thick rings.
In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.
In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.