Went to Syracuse over the weekend. Mom’s FAVORITE meal is Chicken Riggies. We went to Nestico’s, a restaurant in North Syracuse and she was able to get her Chicken Riggies. Mom and I had a nice conversation and enjoyed our lunch together. Kent and I got back yesterday. I was loading up my photos and saw this one; Reminded me of our lunch together. I took this photo to send to Eric while we were eating lunch. She hates to have her picture taken but she sure looks smug about her Chicken Riggies! I had a meatball sandwich. I still can’t find a restaurant that makes meatballs as good as mine. 😉 I decided to make some Chicken Riggies for my lunch tomorrow. I updated my recipe and this one is a winner. (By the way, I didn’t have any Rigatoni so I ended up using Mostaciolli.) Martin and Sean had some tonight and really enjoyed this Central New York, local Italian pasta dish. Hope you will give it a try!
1 – 1 1/2 pounds chicken breasts or thighs, cut into bite size pieces (I use chicken thighs)
1 28 ounce can whole tomatoes (you could use diced or crushed, too)
1/2 cup hot cherry peppers, chopped
1 medium onion, chopped
1 green bell peppers, chopped 1 inch pieces
1 large roasted red pepper, chopped 1 inch pieces
5 cloves garlic, crush
2 Tablespoons Olive Oil
4 Tablespoons butter
1/4 cup heavy cream
1 cup grated Parmesan Reggiano (or whatever Italian hard cheese you enjoy)
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 # Rigatoni (cook the Rigatoni while you are simmering the sauce. You can use another pasta too.)
- MARINATE CHICKEN Combine chicken, 3 tablespoons cherry pepper brine, 1 tablespoon oil, and 1 teaspoon salt in zipper-lock bag and refrigerate 30 minutes or up to 1 hour.
- Heat 2 tablespoon olive oil in Dutch oven over medium-high heat, add chicken. Cook until chicken is browned, 4-5 minutes. Remove from Dutch oven and set aside.
- In Dutch oven add 4 Tablespoons butter. When butter is melted, add onions, roasted red and green bell peppers, 1 teaspoon salt and saute until onions are translucent, about 6-8 minutes Add garlic and stir into vegetables.
- Add tomatoes, chicken, hot cherry peppers, and 1/2 teaspoon pepper and bring to boil. Crush the tomatoes. (You could crush with your hands before adding to pot). Reduce heat to medium low and simmer, stirring occasionally, until sauce is thickened, 10 to 15 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot.
- Add rigatoni to the sauce, add cheese and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
Now is that Simple and Delicious?! I would say so!! Buon Appetito!!
Our entire family love these egg rolls. They take time to make but they are totally worth it. You just have to get everything chopped and measured out before starting that frying pan. Once you do that, it takes no time. Updated the recipe to our family liking. It seems the more I do a recipe there are changes I make that work for us.
This truly is simple and delicious!
Pork Egg Rolls
1 # ground pork
1 Tablespoon soy sauce
1 teaspoon corn starch
1/4 teaspoon sugar
1 teaspoon sesame oil
1 large head (20 ounces) of cabbage, shredded
1 Tablespoon cooking oil
2-3 cloves garlic, minced
1 teaspoon grated fresh ginger
2 Tablespoon Rice Vinegar
3 Tablespoons soy sauce
2 teaspoon sesame oil
1/2 teaspoon salt
Freshly ground pepper
I used Spring Roll Wrappers. You can get them in the produce department of your grocery store. Room temperature is best.
Cornstarch Slurry: 2 Tablespoons cornstarch, 2 Tablespoons cold water
Peanut Oil for frying. (You can use vegetable oil. Peanut Oil is best as it can be used for high temperatures. Doesn’t hit that smoking point 🙂 )
- Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes (or longer if you want).
- In the meantime, shred the cabbage and the carrots. I used a mandoline to shred the cabbage and my grater for the carrots. You could use a food processor too. Whatever works for you!
- Heat a wok or large frying pan over high heat until hot. Add the cooking oil and swirl to coat. Add the garlic and ginger, fry until fragrant. Add the pork and fry until no longer pink. Add the cabbage & carrots and stir fry for 1-2 minutes, until vegetables are softened.
- Add the rice wine, soy sauce, sesame oil, salt and pepper. Continue to stir fry for 1-2 minutes.
- Remove filling to a rimmed baking sheet and spread to cool. Set up so juices can drain to one end of the cookie sheet. Let cool for at least 15 minutes.
- Remove all the juices. Now, let’s wrap!
- With the point of the wrap, pointing away from you, place 1/4-1/2 cup of the mixture in center of the lower edge of the wrapper. (I use 1/2 cup – we like them a little larger. It works great) rub point edges with the slurry and complete rolling to tip.
- Deep fry in the oil of your choice in large frying pan or Dutch oven until golden brown.
- Simple & Delicious!
Martin has been bugging me to make Chocolate Croissants. If you checked into making croissants you would know it is a 3 day ordeal to make these baked goods. I am sure I will do these someday but not quite yet. Maybe in the dead of winter. These cookies were super simple and very delicious. I don’t think he shared these cookies with anyone! No one!!
Chocolate Croissant Cookies
1 cup all purpose flour
1/8 teaspoon salt
8 Tablespoons unsalted butter, softened
4 ounces cream cheese, softened
2 Tablespoons sugar
1/2 teaspoon vanilla extract
6 (1.55 ounce) Hershey’s milk chocolate bars
1 large egg, lightly beaten
3 Tablespoons sugar
1. Whisk flour and salt together in bowl.
2. Using stand mixer fitted with paddle, beat butter, cream cheese, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 2 additions, until just combined, scraping down bowl as needed.
4. Form dough into 6-inch disk. Wrap disk in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. (2 hours worked for me)
5.Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
6. Break 5 chocolate bars crosswise along their 3 seams to yield 4 rectangles. (You should have 20 chocolate pieces in total.)
7.Roll dough into 20 by 8-inch rectangle on lightly floured counter. Cut dough into twenty 4 by 2-inch rectangles. Working with 1 dough rectangle at a time, place 1 chocolate piece crosswise across dough so chocolate overhangs edges. Fold dough around chocolate. Repeat with remaining 19 pieces of dough and chocolate and place cookies seam side down, 1 1/2 inches apart, on prepared sheets (10 per sheet). Brush tops with egg and sprinkle with sugar.
8. Bake until golden brown, 18 to 20 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely.
9. Break remaining 1 chocolate bar into pieces and microwave in bowl at 50 percent power, stirring occasionally, until melted, about 1 minute. Using spoon, drizzle chocolate over tops of cookies. Let set for at least 30 minutes before serving.
I roasted a chicken this weekend. I thought it would be nice to make a chicken salad. Kent and I really enjoy this for a quick meal. Kent likes it on a roll, I like it in a bowl!! Also, I happen to enjoy the chives if I have them on hand. Kent is not a fan. If you don’t want to roast a chicken, go to the store and pick up a rotisserie chicken. Simple and Delicious!
4 cups of chicken, chopped into bite size pieces
4 hard boiled eggs, chopped
2 celery stalks, diced
1 carrot, diced
1 Tablespoon capers
10 – black olives, sliced
1 Tablespoon chives, chopped (sometimes I use them and sometimes I don’t)
2/3 cup mayonnaise (You could use Miracle Whip or olive oil. I like mayo!)
1 Tablespoon Dijon mustard (You can use whatever mustard you like. I think the yellow works best for this. That’s just my opinion, for what it is worth)
Freshly ground pepper
Salt to your taste (capers and olives give enough saltiness for us)
1. Add all ingredients in medium sized bowl
2. Mix until combined. Refrigerate.
3. Serve on a roll, lettuce leaf or in a bowl!
How simple is that? Great for a quick and easy lunch or dinner. Enjoy!!