Tulawdog's profile page
Recipes
Pasta Rustica with Chicken Sausage and Three Cheeses
By tulawdog
In a large Dutch oven over medium heat, warm the olive oil
- 2 * 2 Tbs. olive oil
- 1 * 1 yellow onion, chopped
- 2 * 2 garlic cloves, minced
- 3/4 * 3/4 lb. chicken or turkey sausage, casings
- removed
- 1 * 1 tsp. dried basil
- 1 * 1 tsp. dried oregano
- 1/4 * 1/4 tsp. hot red pepper flakes
- 1 * 1 can (28 oz.) tomatoes in puree, tomatoes
- coarsely chopped and puree reserved
- * Salt, to taste
- 1 * 1 lb. penne pasta
- 1 1/4 * 1 1/4 cups ricotta cheese
- 2 * 2 cups shredded fontina or mozzarella cheese
- 1/2 * 1/2 cup grated Parmigiano-Reggiano cheese
Slow Cooker Chicken Tikka Masala
By tulawdog
Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker
- 1 to 1 1/2 pounds boneless, skinless chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 to 2 tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 (28-ounce) can diced tomatoes
- 3/4 cup heavy cream or coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, to serve
Chicken and Swiss Chard Pasta Bake
By tulawdog
Preheat oven to 375°F. Bring a pot of salted water to a boil and cook the pasta to al dente, or according to packa...
- 1/2 pound whole wheat penne
- 3 small bunches Swiss chard
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 to 3 cloves garlic, minced
- 1 t0 2 cups cooked, shredded chicken
- 1 cup ricotta cheese
- Splash of white wine
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko crumbs
- Kosher salt and freshly ground black pepper
Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes
By tulawdog
1. move over rack to the lowest position
- 4 Split bone-in chicken breasts
- Salt and Pepper
- 5 Tbs Olive Oil
- 2 cans Artichoke hearts
- 1 pint Cherry tomatoes
- 2 Tbs Capers - drained and rinsed
- 2 Tbs - Lemon juice
- 1 Garlic clove - minced
- 1 Tsp - Minced fresh oregano leaves (1/2 tsp dried
- Pinch red pepper flakes
organic chicken liver pâté with brandy & fresh herbs
By tulawdog
Rinse the chicken livers and pat them dry
- 2 lbs organic chicken liver
- 1 fistful organic diced bacon
- 1 medium onion, minced
- 2 garlic cloves, pressed
- 1 shot cognac
- 1 bunch basil
- 3-4 sprigs of thyme
- 1 bayleaf
- Pinch of salt
- 4-5 tbs dijon mustard
- 1/2 cup organic heavy cream
- 4 oz unsalted organic butter + 4oz unsalted organic butter
- Fresh pepper
- 3-4 sage, thyme, basil for decoration
Pasta with Shrimp and Artichokes
By tulawdog
Heat oil in heavy large skillet over medium heat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup chopped fresh basil or 4 teaspoons dried
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried
- 1/4 teaspoon dried crushed red pepper
- 1 14 1/2-ounce can stewed tomatoes
- 2 large tomatoes, seeded, diced
- 1 9-ounce package frozen artichoke hearts, thawed
- 1 tablespoon fresh lemon juice
- 3/4 pound spaghetti
- 1 pound uncooked medium shrimp, peeled, deveined
- Additional chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
Chicken with Artichokes in Creamy Mustard Sauce Recipe
By tulawdog
In a large nonreactive skillet, brown the chicken pieces in the olive oil over medium-high heat, in batches, if nec...
- 1 1/3 pounds chicken thighs (bone-in or boneless), salted and peppered
- 3 Tbsp. olive oil
- 1/4 to 1/2 tsp. red pepper flakes
- 1 small onion, chopped (about 1/2 cup)
- 8 ounces (about 1 1/2 cups) thawed-frozen or canned artichoke hearts, drained and sliced lengthwise
- Grated zest of 1 lemon (about 1/2 tsp.)
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1/2 cup chopped grape tomatoes (or 1/2 cup canned, diced tomatoes; or, to taste)
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 2 tsp. Dijon mustard
- Chopped fresh parsley or thyme leaves
Chicken Tikka Masala
By tulawdog
Sauté the aromatics: Set an electric pressure cooker to the sauté feature
- 1 1/2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and grated
- 1/2 cup chicken broth, divided
- 1 1/2 tablespoons garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 (14.5-ounce) can petite diced tomatoes, juices included
- 1/2 cup heavy cream, half-and-half, plain yogurt, or coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, for serving
Steamed Mussels With Thai-Style Coconut-Curry Broth
By tulawdog
Combine cilantro stems, half of garlic, half of shallot, coriander seed, dried chili, lime zest and a small pinch o...
- 8 sprigs cilantro, leaves and stems roughly chopped and reserved separately
- 4 medium cloves garlic, thinly sliced
- 2 small shallots, thinly sliced
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon dried Thai chilies or red chili flakes
- 1 teaspoon zest plus 1 tablespoon juice from 1 lime (plus additional limes for serving)
- Kosher salt
- 1 (15 ounce) can coconut milk (do not shake before opening)
- 1 tablespoon vegetable or canola oil
- 1 tablespoon Thai green curry paste
- 1 tablespoon brown or palm sugar
- 1 tablespoon fish sauce, plus more to taste
- 2 pounds mussels (see note above)
- 1 small Thai or Serrano chili, thinly sliced
BUTTERNUT SQUASH BLACK BEAN CHIMICHANGAS
By tulawdog
Preheat oven to 400°. Toss butternut squash cubes in ½ tablespoon of olive oil
- 2 tbsp. olive oil, divided
- 1 lb. butternut squash, diced (about 4 cups)
- 1 red onion, diced
- 3 garlic cloves, minced
- 1-14 oz. can black beans, rinsed and drained
- 4 chipotle peppers packed in adobo sauce, minced + 2 tbsp. sauce
- 1 tbsp. maple syrup or agave
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- 4-10 inch. flour tortillas