Like everyone my weeks are crazy crazy. I feel like I’m always playing catch up and there is a always a curve ball or two. The one constant is that everyone always needs to eat.

This selection of recipes are a great way to help ease that chaos. They are straight forward and sure to be a crowd pleaser. These are mains. I try to incorporate as many veggies as possible into these dishes.  What produce I use is mainly guided by what shows up in my CSA box and what is seasonal. I use Kosher Salt.

For sides most times I steam a veggie and make a green salad of sorts. I’ve also, included a recipe for a simple Tomato Sauce , which has a myriad of uses.

These dishes will serve on average 6 people.

 

Chicken Mushroom Pan Roast

 

1 chicken cut into 8 pieces ( thighs, breast cut in 2, wings & legs)

2 cups basmati rice

1/2 cup orzo

1 bunch kale cleaned and chopped

1 medium yellow onion dices

4 stalks celery diced

2 cups chopped mushroom of your choice

3 cups chicken stock (1 large container)

1 cup white wine or prosessco

salt

pepper

lemon

olive oil

Pre- heat oven to 375

Place a large roasting pan over burner on high heat. Season chicken on both sides with salt and pepper. Add a couple of tablespoons of olive oil. Place chicken skin down and brown for about 3 minutes flip and brown on other side. Remove to a separate plate. Reduce heat to medium .Add onions season with salt. Saute for 1 minute and add celery ,mushrooms , rice and orzo – season with salt. Saute for another minute. Add kale and season with salt. Add prosecco and scrape up all the brown bits on the bottom of pan . Add stock & combine ingredients. Add chicken skin side up. Let come to heavy simmer and place in oven uncovered. Cook for 35-45 minutes or until the cooking liquid has been absorbed. Remove from oven and zest one lemon over the dish and drizzle with extra virgin olive oil.

Ricotta Kale Ravioli Bake

2 packages fresh cheese ravioli (brand of your choice)

1 bunch kale or greens of your choice cleaned and chopped

2 cups tomato sauce

1 cup shredded mozzarella

1/2 cup parmesan cheese

1 large container ricotta

1 egg

1/4 teaspoon nutmeg

1/4 cup panko bread crumbs

Preheat oven to 350.

Using a medium saute pan over medium high heat add a teaspoon of olive oil. Add the kale and season with salt, pepper & nutmeg. Saute for about 10 minutes or until wilted. Set aside. In a medium mixing bowl add Ricotta, parmesan cheese and egg – combine well. In a medium casserole dish of your choice add enough tomato sauce to lightly coat the bottom. Add a layer of ravioli , ricotta mixture, kale and mozzarella . Repeat until the last layer which should only be Ricotta and top with panic bread crumbs – sprinkle with olive oil. Cover with tinfoil, place on cooking sheet and cook for 35 minutes. Remove Foil and cook for another 10 minutes to brown. Let rest for 10 minutes before serving. This can be made before and brought up to room temp before serving.

Pan Roasted Garlic & Rosemary Rib Eyes

2 2 inch Bone in Rib Eye steaks

4 sprigs fresh rosemary

8 cloves of whole garlic slightly crushed

salt

pepper

olive oil

In a baking dish or medium bowl add 2 tablespoons olive oil, 1 tablespoon salt, 1 teaspoon ground black pepper, rosemary, garlic and steaks. Make sure the steaks are well coated and let marinade in the fridge for at least 2 hours. Bring to room temperature for 30 minutes before cooking. Heat Oven to 450.

Take a large cast iron skillet and place over high heat. Let skillet heat for 10 minutes – you want to get it hot hot and make sure to turn on your fan. Add the the steaks, garlic and rosemary to pan. Sear steak for 5 minutes and flip. Try to make sure that some of the rosemary and garlic is on the top. Put in oven and cook for 20 minutes.

Remove from oven and let the steaks rest on a cutting board for 10 minutes. Serve with a bakes potato and green salad .

 In a  Hurry Chicken Cacciatore

1 package Boneless Chicken Breasts cut into 1 inch pieces

2 red bell peppers cut into 1 inch pieces

1 cup mushrooms cut in half

1 large yellow onion cut into a large dice

2 cloves garlic

2 cups Tomato Sauce

Olive oil

salt & Pepper

1/2 cup red wine

 

In a large Saute pan over medium high heat add a couple of tablespoons of olive oil. Add onions, peppers & mushrooms – season with Salt and Pepper. Saute for 5 minutes. Meanwhile, season chicken with 1 teaspoon salt and add to vegetables. Mix well and let chicken brown a little bit. Add Wine and Tomato Sauce . Let simmer for 15 minutes. Taste for salt and add several turns of black pepper. While the Cacciatore cook your pasta of choice or polenta (I use instant Polenta when in a crunch). Serve Cacciatore on top of Pasta and garish with Parmesan cheese.

 

Simple Tomato Sauce

2 Containers Crushed Tomatoes

4 cloves garlic roughly chopped

1 teaspoon salt

2 tablespoons olive oil

1 teaspoon dried oregano

 

Heat Oven to 425. On a baking sheet combine all of the ingredients. Put in oven and cook for 30 minutes. Will keep for several days.

 

 

 

1 Comment

  1. Wow! Not seeing canned soup is a plus!

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