Tag: Red Bell Pepper

Smoked Chicken Riggies

Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?

I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!

A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!

Source: Drew Callaghan

The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)

Source: Society Hill Farms

The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.

Source: Kory Aversa

My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!

Ingredients:

  • 1 (12 oz) package fully cooked smoked chicken sausage (can substitute in shredded rotisserie chicken)
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 2 shallots, minced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (or more, if you like it spicy)
  • 1/2 cup vodka (can substitute in chicken broth)
  • 1 (28 oz) can crushed tomatoes
  • salt, to taste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish

Continue reading Smoked Chicken Riggies

Turmeric Chicken and Chickpea Soup

As the weather turns cooler, it seems like everyone around me is fighting a cold. My husband is currently feeling a bit under the weather, so I wanted to make him a nice comforting soup. Cooking Light had this recipe for Turmeric Chicken and Chickpea Soup in their November magazine and their timing is impeccable!

This soup is packed with antioxidant-rich ingredients including turmeric, ginger, and garlic. It also substitutes in chickpeas for noodles for added texture and fiber.

The chicken broth in the recipe is further enhanced with the addition of coconut milk at the end.

Even better, this soup comes together really quickly, and has a bunch of ingredients that you may already have on hand in your fridge and pantry.

Ingredients: (serves 6)

  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large red bell pepper, seed and membranes removed, chopped
  • 1 medium onion, chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 (15 oz) can unsalted chickpeas, rinsed and drained
  • 1 cup canned light coconut milk
  • 1/2 cup torn fresh basil
  • the juice of one 1 lime

Continue reading Turmeric Chicken and Chickpea Soup

Chicken Mango and Pineapple Salad

A while back, I was given the chance to taste test some of the Cheesecake Factory‘s new menu items, which they do twice a year (who knew?) I was able to sample some cocktails and bites from across the menu. I, naturally, also wanted to try to make one of the recipes at home.

Cocktails included:

  • Cucumber Mojito – Gin and St. Germain with cucumber, basil and mint
  • Blood Orange Martini – Vodka, blood orange liqueur and blood orange juice
  • Irish Coffee Manhattan – Jameson Irish coffee served ice cold and straight up
  • Espresso Martini – Vodka with cold brew coffee

Other new menu options included:

  • Korean Fried Cauliflower – crispy cauliflower tossed in a sweet and spice sauce, topped with toasted sesame seeds and green onions
  • Chicken Taquitos – Crispy corn tortillas with grilled chicken, green chile, corn, onion, cilantro and cheese. served with avocado cream and salda verde
  • Skinnylicious Chicken Pot Pie – Sauteed chicken breast, potatoes, mushrooms, onions, peas and carrots in a light cream sauce, topped with puff pastry
  • Chicken Mango and Avocado Salad – Mixed greens, fresh pineapple, tomato, cucumber, red peppers, crispy wontons and almonds
  • Pasta Napoletana – Italian sausage, pepperoni, housemade meatballs, mushrooms, peppers, bacon, onions and garlic in a tomato sauce served over parmesan cream pasta
  • Seared Ahi Tuna – Served over white rice with sriracha aioli, stir-fried vegetables and wasabi butter sauce
  • Truffle-Honey Chicken – Fried chicken breast with truffle-honey, asparagus, and mashed potatoes
  • Chicken Riesling – Chicken breast, mushrooms, bacon, onions and garlic in a white wine Riesling cream sauce with buttered parmesan pasta
  • Carne Asada Steak Medallions – Certified Angus beef with sauteed peppers, onions and cilantro, served with a creamy ranchero sauce, fresh corn and white rice
  • Chicken Parmesan “Pizza Style” – Chicken breast coated with breadcrumbs, covered with marinara sauce and melted cheese. Topped with angel hair pasta in an alfredo cream sauce
  • Crispy Pineapple Chicken and Shrimp – Crispy chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spice sauce, served with white rice

(The lighting in there is very dim so please excuse the quality of these photos)

The Cheesecake Factory has over 250 items on their menu, so there is sure to be something for everyone’s taste buds.

I tried my hand at recreating the salad we were served, with some adjustments to try to make it a bit more “home cook” friendly to make this Chicken Mango and Pineapple Salad.

Ingredients (serves 2):

  • 1 boneless, skinless chicken breast
  • 1 tablespoon teriyaki sauce (store bought, or recipe below)
  • 5 oz baby lettuce mix
  • 1/4 cup fresh pineapple chunks
  • 1/4 cup fresh mango, cut into chunks
  • 2 tablespoons julienned carrots
  • 2 tablespoons tortilla strips, plus more for garnish
  • 2 tablespoons grape tomatoes, halved
  • 1/2 red bell pepper, cut into thin strips
  • 1/4 cucumber, cut in half lengthwise and sliced thin
  • 1 tablespoon almond slivers, toasted
  • 1/2 tsp black sesame seeds
  • 1 teaspoon fresh mint, thinly sliced

Dressing

  •  1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced ginger
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • pinch of salt and pepper
  • juice of 1/2 an orange

Teriyaki Sauce (makes 1/2 cup – you’ll need ~1/4 cup for this recipe):

  • 1/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

                                                                  

Continue reading Chicken Mango and Pineapple Salad

Cowboy Caviar

Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.

There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.

Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.

But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.

Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of  grilled chicken, or just on it’s own!

Ingredients:

  • 1/2 cup dried orca beans
  • 4 cups water, plus more if needed
  • 1 cup black beans, rinsed and drained
  • 1 cup tomatoes, finely diced
  • 1 cup frozen corn kernels, defrosted
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup scallions, thinly sliced

Dressing:

  • 2 tablespoons olive oil
  • the juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic powder

Continue reading Cowboy Caviar

Grilled Southwest Turkey Burgers

Note: I was sent a coupon for Sargento Ultra Thin Cheese Slices through Cooking Light Bloggers’ Connection. Opinions are mine alone.

Well, summer weather came out of nowhere, didn’t it? Rising temperatures mean it’s grilling season! Throwing a burger on the grill doesn’t have to mean an super unhealthy meal though!

AND you don’t even have to skip the cheese to make a healthier burger! These turkey burgers are filled with deliciousness without being heavy and are topped with Sargento® Ultra Thin® Colby Jack Cheese Slices, pico de gallo, and avocado slices.

At 40 calories a slice, Sargento® Ultra Thin® Colby Jack Cheese Slices do nutritious in the most ultra-delicious way. The cheese slices are made of 100% real, natural cheese but are sliced thinner, so you can enjoy the cheesy deliciousness in moderation.

Ingredients: (recipe makes 3 larger burgers or 4 smaller burgers)

  • 1 pound  ground turkey
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons pico de gallo
  • 2 tablespoons sliced green onions (scallions)
  • 3-4 hamburger buns
  • 3-4 slices of Sargento® Ultra Thin® Colby Jack Cheese Slices
  • 1/2 avocado, sliced
  • pico de gallo, for topping

Continue reading Grilled Southwest Turkey Burgers

Chicken Chilaquiles Casserole

My fiance is obsessed with leftovers. For whatever reason, he seems to think that most food tastes better the second time around. So I typically make a few more servings than we need so that he has his beloved leftovers the next day.

OXO makes cooking and storing food/leftovers super simple with their new 14 Piece Glass Bake, Serve & Store Set (paid link). The set is awesome to prepare foods beforehand, or to easily refrigerate/freeze any leftovers. It includes a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, 2 Cup Round SNAP Container, and 4 Cup Round SNAP Container.

For make ahead recipes, this glass bakeware is a huge time saver: they are made of thermal shock-resistant borosilicate glass, which allows dishes to be taken directly from the freezer to the oven or microwave — no need to fully thaw. The glass can withstand up to 250 degrees F of temperature change! Generous handles make removing dishes from the oven super easy, even when wearing oven mitts.

This set is perfect for recipes on the go as well; the baking dishes and SNAP containers come with raised slosh-proof lids for easy transportation. The SNAP Glass Food Storage is also microwave safe for reheating leftovers (just undo the tabs of the lid first), and provides a leak-proof seal, so it’s great for lunches to take to work!

I made this recipe for Chicken Chilaquiles Casserole recently for dinner using OXO’s 3 quart baking dish (9×13). Chilaquiles are actually typically a breakfast recipe, using lightly fried tortillas and salsa. This version is a casserole take on the traditional, and uses grilled corn tortillas baked with a quick homemade tomatillo salsa, rotisserie chicken, and cheese.

Ingredients:

  • meat from 1 rotisserie chicken, shredded (~3 cups)
  • 1 cup 1% low-fat milk
  • 1/3 cup packed fresh cilantro leaves
  • 1 (26 oz) can whole tomatillos, drained
  • 1 (4.5 oz) can chopped green chilies, drained
  • 1/2 cup chopped scallions
  • 1 cup finely chopped Monterey Jack cheese, divided
  • 3 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 16 (6 inch) corn tortillas
  • chopped red bell pepper and cilantro, for garnish

Continue reading Chicken Chilaquiles Casserole

Beer and Cheddar Soup with Grilled Polska Kielbasa

Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.

 

When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.

 

 

Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.

 

 

Ingredients:

  • 4 tablespoons salted butter
  • 1 leek, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 cup flour
  • 4 cups low sodium chicken stock
  • 12 oz Oktoberfest beer
  • 1 1/2 cups half and half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked hot sauce (can also use liquid smoke)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 12 oz extra sharp yellow cheddar cheese, shredded
  • 1 Hillshire Farm® Polska Kielbasa
  • the juice of 1 lemon, optional
  • olive oil for drizzling, optional
  • chives, finely chopped, for garnish

Continue reading Beer and Cheddar Soup with Grilled Polska Kielbasa

Thai Basil Chicken Stir Fry

I have been having a crazy couple of weeks, so despite cooking a bunch of weeknight-friendly meals, I haven’t had much of a chance to write any posts to share those recipes! This one is too tasty to not share right away though.

 

This Thai Basil Chicken Stir Fry from Cooking Light’s latest issue is super simple and really flavorful. I served it with Cashew and Green Onion Rice (because I didn’t have any bulgar on hand) and it was an awesome complement!

 

The whole recipe took about 20 minutes to make (including the rice) so it’s a nice option for busy weeknights. I made a couple of substitutes to the original recipe, so be sure to check out the original to see if it’s more your style.

 

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 poblano chile, thinly sliced
  • 1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
  • 2 red bell peppers, sliced
  • 1 onion, vertically sliced into thin slices
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice

 

Continue reading Thai Basil Chicken Stir Fry

Fish in Coconut Curry (Mtuzi wa Samaki)

This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook.

I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post!

This recipe for Fish in Coconut Curry (Mtuzi wa Samaki) takes a bit longer than most I post on here (~45 minutes) but is well worth the time. Because the recipe makes a really delicious sauce, I served it over rice. I also adapted it slightly to fit with what was available at my supermarket.

According to Global Kitchen, the recipe is based on a Tanzanian dish although fish curry originated in Zanzibar: Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor.   Ingredients:

  • 1 pound skinless flounder or other white fish
  • 1 1/2 teaspoons Madras curry powder, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 4 plum tomatoes, roughly chopped
  • the juice of one lemon
  • 3/4 cup light coconut milk
  • 4 lemon wedges
  • Chopped fresh cilantro

Continue reading Fish in Coconut Curry (Mtuzi wa Samaki)

Slow Cooker Chicken Cacciatore

We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Slow Cooker Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)

You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
  • 1/4 cup chopped fresh parsley

Continue reading Slow Cooker Chicken Cacciatore

Spanish Rice with Saffron Cream

Have you ever started a recipe only to find that you are missing an ingredient? And not just any ingredient, but a key ingredient? This happens to me more than I’d like to admit. Recently, I wanted to make Cooking Light’s Spanish Chicken and Rice with Saffron Cream, went and bought the ingredients, and came home to realize the person who checked me out never put the chicken in my bag! Blargh. so. Here’s a recipe for Chicken-less Spanish Rice with Saffron Cream

I was pretty annoyed, but we still had to eat. So this rice became more of a paella without the crispy bottom. And because of the chorizo, it still felt like it could be a complete meal. Anyways, this Spanish Rice with Saffron Cream was still tasty despite my grumbling for wanting some chicken.

 

Ingredients:

  • 1 tablespoon extra-virgin olive oil, divided
  • 1 cup chopped white onion
  • 2 ounces cured Spanish chorizo sausage, diced
  • 4 garlic cloves, minced
  • 1 large red bell pepper, chopped
  • 3 cups hot cooked long-grain white rice
  • 16 pimiento-stuffed green olives
  • 1 1/2 cups 2% reduced-fat milk
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon saffron threads, lightly crushed
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup sour cream
  • Cooking spray

Continue reading Spanish Rice with Saffron Cream

Vegetable Couscous Salad

The weather in Philadelphia decided to take a break from the cold and give us two days of summer! We hit temperatures above 80 degrees so I wanted to prepare a light meal that didn’t involve much time over a stove. This Vegetable Couscous Salad from Cooking Light is perfect for summer dinners. It also travels well, so it would be a great addition to a barbecue, just make it ahead of time and bring it with you!

Ingredients:

Dressing:

  • 1/3 cup water
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 (.6 ounce envelope Italian dressing mix) or Italian spice blend

Salad:

  • 1 1/2 cups water
  • 1 cup uncooked couscous
  • 2 cups chopped red bell pepper (I used two peppers)
  • 2 cups chopped tomato (I used two beefsteak tomatoes)
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 cup finely chopped green onions
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley

Continue reading Vegetable Couscous Salad

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