Baked Rigatoni With Spicy Italian Sausage

I don't know anyone who doesn't enjoy a nice baked pasta. The only problem is that it can be a pain in the patooty to make. Not this particular one, its yummy and has a flavor profile. Start to finish it should take 1 hour. Make sure you use great ingredients and you will get great flavor.

Ingredients:

3 hot Italian sausage links (make sure they are of good quality)
1 pound of rigatoni
1 32oz can or crushed tomato
16oz of water or red wine
1 tbs dried basil
1tbs dried oregano
2 bay leaves
1 medium onion diced
4 cloves of garlic diced
1 tbs sugar
2 tbs olive oil
1 cup of cheese (we use mozzarella flavored rice cheese)

preheat oven to 350 degrees, take a stock pot and prepare water for pasta, and cook according to the package. Drain and place pasta back into the pot

.In a pot on medium heat saute onion, garlic and herbs in 1 tbs of olive oil until the onion is translucent. 

 Then add crushed tomato, half a can of vino or water. Lower heat and simmer until reduced by 1/2 about 30mins.

In a skillet on med/high heat cook sausage links, add 1/2 a cup of water and cover. Let sausage rest for 5 mins.

Cut sausage on a bias.

In the pot with the pasta add half of the sauce and the sliced sausage and mix, spoon this mixture in a baking dish. Top the pasta with the rest of the sauce.

 

Bake for 20 mins and add cheese if desired.

Enjoy!

Chilaquiles With Chicken and Salsa Verde

I love chilaquiles, when made well its a party in your mouth. When living in Mexico, Sunday was my favorite day. I would go to my favorite coffee shop and order chilaquiles and Skype with family and friends.  I wish I was able to eat it with crema and queso fresco... I can't wait until that day comes again.

Ingredients:

6oz salsa verde
1/2 cup chicken stock
1/2 cup of chicken shredded
3 handfuls of good tortilla chips
2 eggs cooked to your liking
1/4 of spanish onion sliced
1/4 cup of cilantro chopped
2 tbs of Mexican crema or sour cream
desired amount of queso fresco crumbled

You can use jarred salsa verde or make it at home. I have pictured here a 6oz jar of my homemade roasted salsa verde. You can find the recipe here.

In a skillet on medium/high heat add salsa verde and chicken stock and reduce by 1/4

Add tortilla chips and coat with sauce, add chicken and cover and cook for 5 mins. Meanwhile make eggs to your liking. 

Plate the tortilla mixture and top with an egg, garnish with onion, fresh cilantro, crema and cheese

Its typical to serve this dish with refried beans and avocado.

Provecho!

Mini Banana Orange Muffins

The Husband Person had a meeting at his school today and we had a guest over so I decided to make a quick batch of these up to have with coffee. As well as to drop off  a batch to my husband so he had a little something for his guest during their meeting.

Now these little 2 bite sweeties are packed with flavor and they are very quick to make. So don't waste those bananas! You can use any size muffin tin, or a loaf pan if you're a traditionalist, just keep a toothpick ready to test to see if they are done.

Ingredients:
2 cups unbleached flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
2 eggs lightly beaten
1 stick unsalted butter melted and cooled
3-4 very ripe bananas mashed well
1 tsp almond extract
zest of 1 whole orange (mixed in with wet ingredients)
juice of 1/2 the zested orange

Preheat oven to 350 degrees, grease a mini muffin tin. In one bowl combine all the dry ingredients and in another combine all the wet including the orange zest. Fold wet ingredients into the dry and be careful NOT to over mix!

 With a mini ice cream/melon scooper scoop batter and place in each mold. Bake for 8 mins on the middle rack.

 

Store in a airtight container for up to one week, if they last that long!

Enjoy!