Tag: main course
3 Cheese Manicotti
3 Cheese Manicotti
While it’s true origins are unknown, manicotti is considered Italian-American. Large tube shaped pasta shells are stuffed with a ricotta cheese filling, topped with marinara and more cheese, and baked in the oven; much in the same vain as lasagna and cannelloni. More traditional recipes use an Italian-style crepe instead of pasta called a crespelle. Either way you go, manicotti is the ultimate Italian comfort food.
Equipment
- piping bag
- 9×13 glass baking dish
Ingredients
- 1 package manicotti shells prepared according to instructions
- 2 cups ricotta cheese
- 3 cups shredded mozzarella divided
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten
Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes
- 1 cup red wine
- 1/4 cup basil chopped
- 2 tbsp dried oregano
- 2 tsp crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the manicotti noodles and prepare according to package instructions. Drain, rinse, and set aside.
- Heat up olive oil in a pot over medium heat. Add in the onions and sauté for 6 minutes. Toss in the garlic and cook for 2 more minutes.
- Add in the tomato paste and cook for 2 minutes.
- Pour in the canned fire roasted tomatoes and red wine. Simmer for 10 minutes over low heat.
- Add in the basil, oregano, and crushed red pepper. Simmer for 5 more minutes. Turn off the heat.
- Mix together the ricotta, 1 cup of mozzarella, parmesan, and the beaten egg.
- Fill a piping bag with the cheese mixture.
- Fill each end of the manicotti shells with the cheese mixture.
- Ladle 1 scoop of the marinara sauce into a 9×13 baking dish. Arrange the filled manicotti on the sauce.
- Pour the rest of the marinara over the manicotti. Top with the rest of the mozzarella.
- Place in a preheated 400 degree oven for 30 minutes until the cheese is melted and bubbly.
Sicilian Roast Chicken
Sicilian Roast Chicken
This is a basic Sicilian-style marinade that is used on chickens. Whether you roast it whole or spatchcocked under a brick, the skin turns out nice and crispy while the chicken maintains its moisture. A 4lb. chicken will take about 90 minutes, while a 5lb. will take 1 hour 45 minutes. Let the chicken rest for at least 10 minutes before serving. The internal temperature should read 180° at the thickness part of the thigh.
Ingredients
- 1 whole chicken 4-5lbs
Marinade
- 1/2 cup olive oil
- 1 lemon zested and juiced
- 1 tsp crushed red pepper
- 1 sprig rosemary finely chopped
- 1 sprig sage finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together.
- Rub the marinade on top and underneath the skin of the chicken; making sure not to tear the skin. Let marinate in the refrigerator for 4 hours. Preheat the oven to 350 degrees when ready to cook.
- A 4lb. chicken will take about 90 minutes to roast. A 5lb. chicken will take about 1 hour 45 minutes. Let rest for 10 minutes before serving.
Andhra Chicken Liver Stir Fry
Andhra Chicken Liver Stir Fry
This chicken liver stir fry originates from the Indian state of Andhra Pradesh; found on the east coast of southern India. They are known for copious amounts of curry leaves, hot spices, and the use of tamarind. The chicken livers in this recipe are cooked with caramelized onions, green chilies, curry leaves, garlic, ginger, and typical Indian spices(turmeric, chili powder, coriander, garam masala).
Ingredients
- 1 lb chicken livers cut into 1” pieces; patted dry
- 1 cup white onion thinly sliced
- 2 green chilies slit in half
- 6 garlic cloves minced
- 2 tbsp ginger minced
- 1 tsp ground coriander
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp black pepper powder
- 1 sprig curry leaves
- salt to taste
- 1 tbsp cooking oil
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Cook the curry leaves, onions, garlic, and ginger for 5 minutes.
- Stir in the turmeric, coriander, garam masala, and chili powder. Cook for 1 minute.
- Add in the chicken livers, making sure they are coated in the spices. Cook for 10 minutes.
- Season with salt and the black pepper powder. Cook for 1 more minute.
