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Sweet Noodle Kugel

29 Nov

Nothing like oooey gooey noodle kugel around the holidays. It’s the sweet to the ohh so savory. Despite my pan overflowing (because I used a pan that was too small!) this recipe is on point. Try it out – this recipe is all the rage…

Sweet Noodle Kugel
(adapted from Fork-Lore)

Ingredients
12 oz package of Pennsylvania dutch egg noodles (or any broad egg noodle)
1 stick of butter, softened and cubed for noodles to prevent sticking
6 eggs, beaten
3/4 cup sugar
1 3/4 cups of milk (I used 2%)
16 oz container of low-fat cottage cheese
2 tsp vanilla extract
1 cup of white/golden raisins

Topping:
1/4 cup sugar
1 tsp cinnamon
1 cup of crushed corn flakes

Instructions
Preheat the oven to 350 degrees. Pour boiling water over raisins to plump them up a little. Let them sit for 10 min or so and drain. Prepare noodles according to package – don’t overcook! Drain and mix butter into noodles. Pour into a buttered 9×13 inch pan. Meanwhile in a large bowl, combine eggs, sugar, milk, cottage cheese, and vanilla. Use a hand mixer or kitchen aid to mix well. Add raisins and combine. Pour over noodles and use a spoon to combine everything well. Finally for the topping, in a ziplock bag mash the corn flakes until small, add sugar and cinnamon into the ziplock and shake to mix. Sprinkle over the top of the noodles and bake at 350 for about 1 hour or when you see the inside firm up. Serve warm (my preference) or cold and enjoy!

(Picture taken by Fork-Lore)
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-M

The Silver Spoon Cookbook – Spaghetti and Meatballs

14 Oct

This book is FAT. Yep, a epic hefty paperweight of Italian cookbook. I felt cultured from Chapter 1 – Sauces. I was in the mood for a new spaghetti and meatballs. I have many variations but this one is my new favorite. In the book, it’s Rigatoni with Meatballs… this sauce is delicious!! My version of this recipe is below – a meaty, tangy and fragrant Italian dinner straight from The Silver Spoon.

Spaghetti and Meatballs
Adapted from The Silver Spoon Cookbook

Ingredients
Meatloaf mix – ground pork, beef, and veal (about 2 lbs)
1-2 fresh flat-leaf parsley leaf sprigs, chopped
1 garlic clove, chopped
1 egg
1 tbsp ground black pepper
1 tsp salt
flour, for dusting
3 tbsp olive oil
1 onion, sliced thin and in 2-3 pieces
1 celery stalk, chopped
1 carrot, chopped
1 small fresh rosemary sprig, chopped
Crushed tomatoes (15 oz jar)
1 box of spaghetti, cooked Al dente
Parmesan Cheese, for dressing
Garlic bread, for dipping

Instructions
Combine the ground meat, egg, parsley and garlic in a bowl. Then add salt and pepper. Shape the mixture into small meatballs, dust with flour and set aside. Heat the oil in a large deep pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes, then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over, then add the crushed tomatoes. Lower the heat, cover and simmer, stirring occasionally for about 40 minutes. Cook the spaghetti in a pot of salted boiling water to al dente, drain and serve meatballs with sauce over the pasta. Dress with freshly grated parmesan cheese and enjoy! I also served this with garlic bread and it was super delicious!

-M

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Instructions
Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!

-M

Buffalo Chicken Cutlet Quesadillas

13 Jul

Buffalo Chicken Cutlet Quesadillas

A few words about this flavor bomb of a quesadilla. My dear husband is an avid lover of buffalo chicken. When in doubt, it’s his go-to meal when it’s on any menu at a restaurant. My intuition told me to create a quesadilla, but instead of just using plain old seasoned grilled chicken, using a breaded moist buffalo cutlet. The result? Glorious delicious flavor and a restaurant quality meal in under 30 minutes. How great is that? Give it a try for yourself and you’ll fall in love!

Ingredients:
4 thinly sliced boneless skinless chicken cutlets
2 eggs, beaten and seasoned with salt and pepper
1 ½ cups of plain breadcrumbs
Mikes Red Hot Buffalo Sauce
Whole Grain Flour Tortillas (or regular, to your liking)
1 Package of Mexican Blend Shredded Cheese
Optional Sides: Guacamole, Pico de Gallo, Celery, Blue Cheese/Ranch Dressing.

Instructions:

To start, we want to fry the chicken cutlets. To prep, dip each cutlet with egg, then breadcrumbs. Set aside. In a large oiled skillet, fry the cutlets until browned and crispy. Coat each cutlet with a light amount of hot sauce on each side. Slice into one-inch pieces, and then again down the middle to create small Lego sized pieces. In a preheated grill pan on medium-low heat, place one tortilla down on the pan. Coat with cheese first, chicken, and then again cheese on top. Top with another tortilla and allow to melt for a few minutes. When ready, flip carefully to continue the melting process. Remove from heat and slice into triangles. Serve with blue cheese or ranch, a side of guacamole and chips, and celery for dipping.

This recipe will be featured on the ranting chefs page in a few weeks. I will need your votes! Information to follow.

-M

Golubtsi – Stuffed Cabbage with Chicken and Rice

6 Jul

For those of you reading, this is one of our classic family recipes. My grandmother from Romania makes this usually with chunks of meat inside but for the purpose of creating something a bit healthier, I chose to go with my aunts recipe by using ground chicken. I love these, they are so good. Light and easy to eat but yet full of flavor and a classic russian go-to meal. Best served with a dollop of sour cream, these are also great to freeze and reheat later!

Golubtsi – Stuffed Cabbage with Chicken and Rice

Ingredients
1 large head of green cabbage, boiled to soften
1 cup of white or brown rice, cooked
1 lb ground chicken
1 onion, diced
1-2 carrots, cleaned and grated
2 spoonfuls of tomato paste for onion/carrot mixture, 1 spoonful for later simmering
1 handful of fresh dill, chopped
1 bottle of v8 vegetable/tomato juice flavored with black pepper
Salt to taste

Instructions
Cook rice according to package instructions or until just about done. Set aside in a large bowl. Cut off the butt of the cabbage and In a large pot, fill water just enough to get a good boil going and soften the cabbage in the pot. Boil for about 15 minutes or until cabbage is softened. You can also do this by putting cabbage in the freezer overnight, and then taking it out and it will be soft to use the next day. For the stuffing rice/chicken mixture, In a deep pan, saute diced carrots and onions until soft/translucent (about 5 mins). Add the onion/carrot mixture to the rice in the large bowl that was set aside. In the same pan, cook ground chicken and break up into small pieces as it’s cooking. Add to the large bowl. Add dill and tomato paste to the mixture of chicken, onion/carrot, and rice. Mix and add salt. To assemble the Golubtsi, see photos for help. Start by placing 1-2 cabbage cups into the bottom of the deep pan to act as a cushion. Remove each cabbage cup carefully from the head of cabbage (careful not to rip), add about 1-2 tbsp of rice mixture and wrap each like a burrito. Place into the pan, seam side down. Stack the Golubtsi on top of each other if you run out of space. To finish, cover them with about 1-2 cups of v8 and about 1 spoonful of tomato paste. Add water to cover more if you need, and sprinkle with a pinch of salt on top. Bring to a boil and simmer covered for 20 minutes. Serve with sour cream and enjoy!

-M