Look at what's cookin

My adventure's in feeding my family

Pasta with Big-Belly Potrobello Sauce February 28, 2011

Filed under: Rachael Ray — kariryerson @ 12:29 pm
One of the things that is OK about being on the road each week is that I get to eat mushrooms as much as I would like. I added lots of red pepper to this Rachael Ray 30-Minute Meals recipe because I was in the mood for something spicy. It was awesome.
  • 1 lb penne or 1 lb rigatoni pasta
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • A couple pinches red pepper flakes, to taste
  • 4 portobello mushrooms, tops thinly sliced
  • coarse salt
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh flat-leaf parsley (a palmful)
  • grated parmigiano-reggiano cheese


Boil salted water in deep pasta pot. Cook the pasta until al dente, or still slightly firm to the bite. when you drain the pasta, cold-shock it with running water to stop the cooking process and toss it into the same pot as your sauce to combine it thoroughly

While the pasta is cooking, heat the biggest skillet or frying pan you have over medium-high heat. Add oil, garlic and crushed red pepper. As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices. Coat them with the oil. Sprinkle them with a little salt.

Cover the pan with a lid or foil and reduce heat to medium low. Let the mushrooms cook for 10 minutes or until deep brown and soft. There should be a good amount of mushroom gravy in the bottom of the pan. Add the can of tomatoes and a plamful of chopped parsley. Heath through and give the pan a good shake. The sauce will be a nice reddish brown and will have a beefy taste. Combine the pasta and dump on to a platter. Serve with shaved or grated Parmigano cheese.


Linguine with White Clam Sauce February 26, 2011

Filed under: Rachael Ray — kariryerson @ 9:24 am

I am normally weary of cooking fish that I know I have to reheat (like when I am on the road) but I have found that this dish actually reheats decently. I love the bite from the red pepper and the sauce is very light. I got this recipe from Rachael Ray’s 30-minute meals.


  • 3 cloves garlic, minced
  • 2 pinches crushed red pepper flakes
  • 1/4 cup extra-virgin olive oil (I used a lot less)
  • 2 or 3 anchovies
  • 3/4 cup clam broth
  • 2 tbsp chopped fresh thyme
  • A handful fresh flat-leafed parsley, ripped from a bunch and chopped
  • 14oz can whole baby clams drained
  • 1lb linguine, cook until al dente
  • Fresh ground black pepper


Heat garlic and crushed red pepper in oil over medium heat until garlic speaks by moving around in oil. Add anchovies. Stir with wooden spoon until they melt away in the olive oil. Bring up heat to medium high. add broth, thyme, pepper and parsley all at once. Dump in clams. Shake pan to combine sauce. Drop in cooked pasta. Toss pasta in sauce. Turn off heat and let stand for a few minutes, until liquid has absorbed. Dump onto platter an enjoy.


Chicken Fricassee February 24, 2011

Filed under: Rachael Ray — kariryerson @ 4:46 am

This recipe came from Rachael Ray’s 30 Minute Comfort Foods. We ate Chicken and Biscuits growing up a lot because it is what my brother ALWAYS made when it was his night to cook every other week. after not touching it for a while I have come back around and started to eat it again and love it 🙂


  • 1 to 1 1/2 lbs boneless, skinless chicken breast (four 4-5 ounce breast halves)
  • 1/2 tsp poultry seasoning
  • A few pinches coarse salt and a few grinds of black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter
  • 2 medium carrots, peeled and chopped fine
  • 4 scallions, chopped fine
  • 1 large shallot, chopped fine
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 3 or 4 sprigs fresh tarragon, very thinly sliced
  • 2 to 3 tbsp superfine flour
  • 4 buttermilk biscuits


Season chicken with poultry seasoning and salt and pepper (I chopped mine into 1inch pieces as I like this dish better that way). Lightly brown chicken in the tbsp of olive oil, 2 or 3 minutes per side, over medium to medium-high heat in a large non-stick skillet. Remove chicken and set aside.

Add a little more oil and butter to pan. add veggies and saute 5 minutes. Add wine and allow it to reduce by half, 1 or 2 minutes.

Add chicken back to pan and pour in broth. Cook chicken 5 or 6 minutes more, until meat is tender yet cooked through. Stir in tarragon.

Combine flour with a splash of broth or water and stir into a thin paste. Add paste to pan and combine with juices using a whisk. Thicken to desired consistency (1 or 2 minutes should do it). Adjust seasonings to taste with salt and pepper.

Serve over split biscuits.


Jessica’s Groovy Goulash February 22, 2011

Filed under: Rachael Ray — kariryerson @ 10:50 am

I was drawn to this Rachael Ray: 30 Minute Comfort Food meal because it looked so much like the one my mom made growing up. Though, this one had a few more spices and sour cream. While the hubs thought it was a little bland, I loved it as it brought back the memories of eating goulash as a kid.


  • 1/2 lb elbow macaroni cooked until al dente
  • 1 tbsp extra-virgin olive oul
  • 2lb ground beef chuck, or ground beef, pork and veal mix
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • Salt and pepper to taste
  • 2 tbsp fresh marjoram, or 1 tsp dried (per normal, I used dried)
  • 14 oz can crush tomatoes or chunky crushed tomatoes
  • 1/2 cup sour cream, or reduced fat sour cream
  • Chopped fresh parsley, for garnish


While the water is heating for the pasta, heat a deep skillet over medium high heat. Brown the ground meat in a little olive oil, break meat up with a spoon (I rarely use oil to brown meat, instead using the fat in the meat). Add onion, garlic and seasonings to the pot and cook another 5 minutes. Mix in tomatoes and heat through, then stir in sour cream.

Drain cooked macaroni and add to pot, combining meat and macaroni. Garnish with parsley.


Pepper Steak and Rice Pilaf with Mushrooms February 17, 2011

Filed under: Rachael Ray — kariryerson @ 8:04 am

This meal is from Rachael Rays: Cooking ‘Round the Clock. This was quite easy to put together but the hotel does not provide whisks so the flour did not get as smooth as I would have liked it. Over all the flavor was fantastic (I love anything with beef, mushrooms and green peppers) and I really enjoyed it. I couldn’t find tenderloin at the grocery store so I had to settle for stew meat which was not super tender.


Mushroom Rice Pilaf

  • 1 tablespoon extra-virgin olive oil, eyeball it
  • 1 tablespoon butter
  • 10 white mushrooms, chopped
  • 1 3/4 cups water
  • 1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
  • 2 tablespoons chopped parsley leaves

Pepper Steak

  • 2 tablespoons vegetable oil, 2 turns of the pan
  • 2 pounds tenderloin tips or sirloin, cut into chunks
  • Coarse salt
  • 2 tablespoons butter
  • 2 green bell peppers, seeded, 2 inch dice
  • 1/2 white onion, sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/4 cup dry sherry – eyeball it
  • 1 1/2 cups beef consomme
  • 1 teaspoon coarse black pepper


In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.


Beef with Bok Choy, Mushrooms and Noodles February 15, 2011

Filed under: Jamie Oliver — kariryerson @ 10:43 am

This recipe is another 5 minute wonder from Jamie Oliver: Jamie’s Dinners. Again this is supposed to feed one but I found it to be more than enough for two meals. I thought it was delicious once I found a place that carried non-moldy mushrooms (seriously, it took me 4 stores). This was very simple to put together and tasted great!


  • 4 oz thin rice noodles
  • 4 oz beef sirloin
  • Olive oil
  • 1 tsp ground cumin
  • Salt
  • 1/2 red onion, thinly sliced
  • A thumb-sized piece of fresh ginger, peeled and finely sliced (I diced mine since slices of ginger can be strong)
  • 1 fresh red chili, seeded and finely sliced
  • A small handful of shiitake and oyster mushrooms, brushed clean and torn
  • 1 cup chicken stock
  • 1 bok choy, quartered


B oil water and soak the noodles according to package directions. Rub the beef with the olive oil, sprinkle with the cumin and salt and rub all over. Place in a really hot frying pan and sear on all sides. Add the onion, ginger, and chili, and cook for a couple of minutes, then add the mushrooms, stock and bok choy. Drain the noodles and add to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and bok choy in a big bowl with the beef slices on top. Pour over the broth from the pan.


Orange Chicken February 13, 2011

Filed under: Uncategorized — kariryerson @ 10:20 am

The hubs has been craving orange chicken for a while since we have a great restaurant near us. I don’t eat much of it due to the thick breading so I started looking around on the internet for a better recipe. I found this one on about.com (seriously, there are a ton of recipes there) and it looks like just what I was wanting. It turned out to be very good and even the hubs liked it (and he is a fan of the deep fried super sticky orange chicken)


  • 4 boneless, skinless chicken breast halves, cut into 1-inch cubes


  • 2 tablespoons Chinese rice wine or dry sherry (I used sherry since I have it)
  • 1 tablespoon cornstarch


  • 1/3 cup orange juice*
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1/4 teaspoon chile paste (I forgot to get this and we like spice so I used 1 tbsp of Sriracha)
  • 1 clove garlic, minced
  • 1 slice ginger, minced (I used ginger powder since we have it)
  • Oil for stir-frying, as needed


Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.