Look at what's cookin

My adventure's in feeding my family

Honey Mustard Chicken Wings June 20, 2011

Filed under: Rachael Ray — kariryerson @ 6:54 pm

I recently got a new Rachael Ray cook book, 30-Minute Get Real Meals. Of course I was excited because I love her food. I tried these chicken wings and we loved them. Very different from any wing I have ever made but it opened my mind to new ideas!


  • 12 whole chicken wings
  • Salt and Pepper to taste
  • 2 tbsp vegetable oil
  • 1/3 cup spicy deli mustard
  • 1/2 cup orange juice
  • 2in piece fresh ginger, peeled
  • 2 tbsp hot sauce
  • 2 tbsp soy sauce
  • 1/2 tsp red pepper flakes
  • 3 tbsp honey
  • 1/4 cup fresh cilantro, chopped
  • 2 to 3 tbsp chopped chives


Preheat the oven to 400°F.

Preheat a large ovenproof skillet over high heat. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the oil, then the wings in a single, even layer. Brown the wings for 3 minutes per side.

While the wings are browning, assemble the sauce: In a small pot combine the mustard, orange juice, ginger, hot sauce, soy sauce, hot red pepper flakes and honey. Bring up to a simmer over high heat, then lower the heat and keep the sauce warm until the wings are done browning. Remove the ginger from the sauce.

After the wings brown, drain off some of the fat and drippings.

Pour the simmering sauce over the browned wings. Place the skillet in the oven and roast the wings for 20 minutes, flipping them once halfway through the cooking time.

Remove the wings from the oven. Toss the wings around in the sauce and finish with the fresh cilantro or parsley and the chives.

Serve hot or at room temperature.


Carbonara Pizza: Bacon, Egg and Cheese May 24, 2011

Filed under: Rachael Ray — kariryerson @ 10:19 am

This recipe came from Rachael Ray’s 30-Minute Meals. As you can tell from the photo, we ate it so quickly that we forgot to take pics until there were only two slices left!


  • 2 cloves garlic, minced
  • Extra-virgin olive oil
  • 2 eggs
  • 4 slices pancetta
  • 12-in thin crust Boboli pizza shell
  • Handful chopped fresh flat-leaf parsley
  • 1/2lb fresh mozzarella
  • Freshly ground black pepper


In a small, non-stick skillet, heat garlic in a little olive oil, just enough to coast the bottom of the pan, over medium heat. Beat eggs and scramble with garlic and olive oil until eggs are fluffy but not dry. Transfer eggs to a small dish and set aside. Wipe pan with paper towel and return to heat. Chop pancetta and toss into skillet. Brown pancetta bits but do not crisp them too much – they will continue to cook on top of the pizza. Transfer bits to paper towels to drain. To assemble pizza, scatter the scrambled egg bits across the surface of the shell. Sprinkle generously with pancetta or bacon pieces and a little chopped fresh flat-leaf parsley. Dot pizza with thin disks of sliced fresh mozzarella.

Place the pizza in a cold oven directly on the center rack. Turn over to 400 and leave the pie in for 12 minutes. Remove and top with a little freshly ground black pepper.


Spicy Chicken Tacos May 21, 2011

Filed under: Rachael Ray — kariryerson @ 12:36 pm

As I have found with most dishes from Rachael Rays: 30-Minute Meals, if it says spicy it probably isn’t. They were, however, very tasty.


  • 1.5lb boneless, skinless chicken breasts, cut into small cubes
  • 1 tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 cup tomato puree
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Handful coarsely chopped Spanish olives stuffed with pimento (neither of us likes olives so I left these out)
  • A handful golden raisins
  • Coarse salt, to taste
  • Taco shells or tortillas
  • 1 clove garlic, minced


Brown chicken in olive oil in a big skillet over medium heat. Add onion and garlic and cook another couple of minutes to soften onion. Dump in tomato puree, seasoning, olives, raisins and salt to taste. Bring to a bubble, reduce heat to low, and simmer until ready to serve. Warm taco shells or tortillas in over. Scoop filling into shells and top at the table with desired toppings.


Linguine with Sicilian Tuna Marinara May 19, 2011

Filed under: Rachael Ray — kariryerson @ 10:30 am

I will admit that we were both a bit scared of this Rachael Ray: 30 Minute Meals recipe. The hubs told me he has decided he no longer likes fish pasta (as I was cooking) and I am a bit weary of anything that has the words “fishy mush” in the recipe. I have to say we both enjoyed it though!


  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • A couple shakes crushed red pepper flakes
  • 12oz can Albacore tuna, packed in water, drained and flaked with a fork
  • 28oz can crushed tomatoes
  • A handful of chopped fresh flat-leaf parsley
  • 1lb linguine, cooked until al dente


In a deep skillet, heat olive oil, garlic and crushed red pepper over medium heat until garlic speaks. Add tuna meat and saute until tuna is completely flaked and warm through. When the bottom of the pan is covered with nice fishy mush, add crushed tomatoes and chopped parsley. Heat through and reduce hear to low until pasta is cooked and drained. Dump linguine into the pan and toss thoroughly with sauce. Turn out onto a serving dish or serve right from the hot pan with crusty bread and a green salad.


Linguine with Red Clam Sauce May 17, 2011

Filed under: Rachael Ray — kariryerson @ 10:01 am

This was a super simple meal that I made while one the road for work. I did make enough for leftovers as it actually reheats well even with clams in it. I got this recipe from Rachael Ray’s 30-Minute Meals.


  • 3 cloves garlic, minced
  • 2 pinched red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 2 or 3 anchovies
  • 1/2 cup red wine
  • 1/2 cup clam broth
  • 14 oz can whole baby clams, drained
  • 2 tbsp chopped fresh thyme
  • A handful fresh flat-leafed parsley, ripped from a bunch and chopped
  • 28oz can crushed tomatoes
  • 1lb linguine, cooked until al dente
  • Fresh ground black pepper to taste


Heat garlic and crushed red pepper in oil over medium heat until garlic speaks by moving around in oil. Add anchovies. Stir with a wooden spoon until they melt away in the olive oil. Bring up heat to medium high. Add wine, broth, clams, thyme and parsley all at one. let clams soak up wine for a minute. Add tomatoes. Shake pan to combine sauce. Drop in cooked pasta. Toss pasta in sauce. Dump onto platter and enjoy.


Beef and Cider Pot April 10, 2011

Filed under: Rachael Ray — kariryerson @ 2:41 pm

At first I was a little worried about the cheese on the top of this dish, but then I remembered eating cheese and apples growing up and how I loved the combo. This meal was very good. So much so that I only got this pic after we were done eating but I promise, it is so much better than this pic looks! This is from Rachael Ray’s 30-Minute Meals.


  • 2 tbsp extra-virgin olive oil
  • 1.5 lb beef sirloin, cut into bite-size cubes
  • Worcestershire sauce
  • Montreal Steak Seasoning
  • 2 medium white-skinned potatoes, thinly sliced (I had red-skinned so I used those)
  • 1 medium yellow-skinned onion, chopped
  • 2 carrots, peeled and diced
  • 1 turnip, peeled and diced
  • 4 tbsp all-purpose flour
  • 1.5 cups apple cider
  • 1 tbsp cider vinegar
  • A handful chopped fresh flat-leaf parsley
  • 1 cup shredded cheddar


Put 1 tbsp olive oil in the bottom on a deep, heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3 to 5 minutes. Sprinkle with Worcestershire sauce and Montreal Seasoning. Remove the meat and reduce heat a little, to medium high.

Add another tbsp of olive oil. Cove the bottom of the skillet with a layer of thinly sliced potatoes. Sprinkle with Montreal Seasoning. Brown the potatoes for 3 or 4 minutes on each side and remove. Add onion, carrot, and turnip bits. Cook for 5 minutes. Sprinkle with a couple of handfuls of flour and cook another minute. Add cider, vinegar, parsley and beef cubes to pot. Combine ingredients well.

Rest the sliced potatoes across the top of the skillet and cover with lid or foil. Reduce heat to low and simmer for at least a few minutes, until veggies are all just tender. Uncover your dish and sprinkle the potatoes with cheddar. Place skillet under broiler to melt and brown cheese. Serve from the pot.


Sundance Beef Pot Pies April 6, 2011

Filed under: Rachael Ray — kariryerson @ 10:17 am

I was drawn to this recipe because it called for Jiffy Corn Bread mix. I love that stuff. It is hands down my favorite corn bread. Weird huh? This is from Rachael Ray’s 30-Minute Meals.


  • 2 tsp each ground cumin and chili powder
  • 4 shakes Red Hot sauce
  • 1.5 lb beef-tip steak, thinly sliced
  • 1 box Jiffy corn bread mix (for which you will need 1 egg and a little milk)
  • 2 tbsp extra-virgin olive oil
  • 1 red bell pepper, seeded and chopped
  • 1 medium yellow-skinned Spanish onion, peeled and chopped
  • 14 oz can diced tomatoes
  • 1/3 bunch fresh thyme (I used dried)
  • 2 tbsp butter


Rub cumin, chili powder and Red Hot into the steak.

Preheat over to 375. prepare Jiffy mix according to directions on box. Spoon mix onto a greased cookie sheet in six 4-inch rounds – you are making corn bread ;ids for your soup bowls. Place in over and brown, about 10 to 12 minutes.

Heat a big nonstick skillet till hot. Cook stead 3 minutes on one side, 2 on the other. Remove from heat and let rest.

Reduce heat to medium-high. Add olive oil. Saute the bell pepper and onion for 5 minutes, until onion begins to color around edges. Dump in the tomatoes and a palmful of the chopped thyme.. Cut steak into bite size pieces and drop into pan. Drop heat to low.

Take the remaining thyme leaves and place them in a small bowl with butter. Microwave butter and thyme on high for 20 seconds. Brush the corn tops with the thyme butter. Scoop beef mixture into bowls and top each bow with a corn-crusted top.