Kassandre's Recipes

Sunday, March 16, 2014

Baked Parmesan Riggatoni

4 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, chopped into bite size pieces
3 tablespoons olive oil
1 large onion, chopped
4 large cloves of garlic, minced
1 28 ounce can of crushed tomatoes (Recommended San Marzano)
2 6 ounce cans of tomatoes paste
1 cup water
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
salt and pepper
1 pound rigatoni pasta
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
A handful of fresh basil, chopped or shredded

Preheat the oven to 450 degrees F.

Heat 2 tablespoons of olive oil in a large oven safe skillet, over medium-high heat. Add the chicken, season with salt and pepper and cook until no pink remains. Remove to a plate and tent with foil.

Return the skillet to the heat and add the remaining 2 tablespoons of olive oil. Add the onion and cook until translucent, about 5 to 7 minutes. Mix in half of minced garlic and cook one more minute. Stir in crushed tomatoes, tomatoes paste, water,oregano, and the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

Meanwhile bring a large pot of water to boil. Salt the boiling water and add the pasta. Cook to al dente. Drain and set aside.

Remove lid from the marinara sauce and add the cooked chicken and Parmesan cheese. Carefully stir in the cooked pasta and top with the mozzarella cheese.

Place the skillet in the oven and bake for 25 minutes, or until the cheese is browned and bubbly. Remove from the oven and top with shredded basil.

Apple Cinnamon Coffee Cake

1 3/4 cups sugar, divided
3/4 cup (6 ounces) cream cheese, softened
1/2 cup butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Granny Smith apples (about 2 large)
Cooking spray
Preheat oven to 350°.
Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

Saturday, March 15, 2014

Samoa Pie

Saving link for Jimmy.

http://www.siftandwhisk.com/blog/samoa-coconut-cream-pie/

Italian Crockpot Soup

1 lb. Four Cheese Italian sausages
4-6 yellow potatoes, chopped
1 onion, chopped and sauteed
6 pieces of bacon, chopped (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. spinach, chopped
1 c. heavy whipping cream
2 Tbsp flour

DIRECTIONS:
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes, bacon and onion in slow cooker. Add just enough broth to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
5. Mix flour into cream removing lumps. Add cream mixture to crockpot.
6. Cook on high 30 minutes or until broth thickens slightly.

7. Add spinach to the crock pot just before serving, stir and serve.