chicken broth

Classic Baked Ziti

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The idea that any recipe which includes pasta is totally Italian is completely false. Some dishes, like the Baked Ziti has also an American twists and is a mainstay of the Italian-American diet. The mix of ziti pasta, in tomato and cheese sauce has stuck around for years.

This dish requires 1 lb lean ground beef, olive oil, 1 cup onion, chopped, 2 cloves of garlic, chopped, 1 jar meatless sauce, 1 cup chicken broth, 1 teaspoon dried oregano, 1 package ziti pasta, cooked and drained, shredded mozzarella cheese, salt, 1 cup grated Parmesan, red pepper flakes, rosemary, basil leaves, and Italian seasoning.

To prepare, preheat and oven to 400 degrees F. In a large skillet, sauté the ground beef, onions, and garlic with olive oil over a medium to high flame for about 8 minutes or until the beef is browned, stirring often. Add salt to taste. Once the meat is browned, cook for a minute adding the rest of the spices including the rosemary, basil, and Italian seasoning.

Next spread a thin layer of the sauce on a baking dish and add the mozzarella cheese. Add pasta and layer some more sauce, continuing like this until the pasta is finished. Top with a final layer of sauce and cheese. Bake until the dish is browned or four about 20 minutes.

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Chicken with Eggplant and Basil

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Chicken is one of the most versatile meats you can buy. It goes with just about everything and most dishes are so simple and easy to prepare. The Chicken with Eggplant and Basil is one such dish.

This dish requires 4 tablespoons extra-virgin olive oil, 1 baby eggplant cut in half, salt, 1 tablespoon pine nuts, 4 thin chicken cutlets, Freshly ground pepper, All-purpose flour, cloves garlic, chopped, 1/4 cup sun-dried tomatoes packed in oil, drained, rinsed and chopped, 1/4 cup fresh basil leaves, 1/2 cup chicken broth, 1/4 cup ricotta cheese, and bread.

To prepare, first season the chicken with salt and pepper and roll in the flour. After shaking off the excess put aside. Next drizzle a little olive oil over the eggplants and add salt; place in an oven and cook for a few minutes. Toast the pine nuts over a saucepan over a high flame and then place in a bowl and drizzle the remaining olive oil.

Place the chicken in a saucepan and brown for a few minutes add the garlic and cook a few more minutes. Slice the eggplant into chunks and add tomatoes, eggplant, basil, nuts, and broth to cooking chicken. Simmer. Allow to cook and top with ricotta cheese and eggplant. Serve with bread.

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Pork Marsala with Spinach, sweet pork

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There’s nothing tastier than warm succulent pork (read here other news) and with a hint of fresh herbs and Marsala wine it can be the perfect meal for a fine dinner. Pork Marsala with Spinach is one of those fine dishes.

To make you will need 1 ½ pounds of boneless pork roast, salt, ground pepper, 3 tablespoons all-purpose flour, 2 tablespoons extra-virgin olive oil, 1 ½ pounds of white mushrooms, chicken broth, ½ dry Marsala wine, 1/3 cup heavy cream, 4 teaspoons lemon juice, ½ parsley leaves, and 1 pound spinach.

To prepare you will need to preheat the oven to 375 degrees F. Next halve the pork horizontally and then open it out so that it lies flat; Season with pepper and salt, and sprinkle with flour.

Next, in a skillet, heat olive oil over a medium flame and brown on either side. Place in a baking dish and bake for 15 to 20 minutes.

Place mushrooms and salt in a skillet and cook until brown. Use the remaining flour and cook for about a minute. Add the broth and Marsala and boil. Add the cream and continue to boil until the sauce thickens. Turn off the heat and add lemon juice and parsley.

Cook the remaining spinach using the remaining oil and add lemon juice an season. Slice the pork and serve with mushroom and spinach.

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Bean and Chicken sausage stew

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There’s nothing like a hearty warm stew (read here other news) to fill you up and bring you back to those old nights by the fire at home.

Bean and chicken sausage stew is just one of those soups. The recipe calls for 1 tablespoon olive oil, 1 12-ounce package fully cooked chicken sausage links, sliced, 2 cloves garlic, thinly sliced, 1 19-ounce can cannellini beans, rinsed, 1 14.5-ounce can low-sodium chicken broth, 1 14.5-ounce can diced tomatoes, 1 bunch kale leaves, torn into 2-inch pieces, kosher salt and black pepper, and 1 loaf country bread.

To prepare first heat the olive oil in a large saucepan or a Dutch oven over a medium flame. Next add the sausage and cook, stirring once, until browned for about 2 to 3 minutes. Then stir in the garlic and cook for another 2 minutes. Add the beans, broth, and tomatoes as well as their liquid and bring to a boil. Next add the kale and ¼ teaspoon each of salt and pepper. Allow to simmer, stirring occasionally, until wilted for 2 to 3 minutes. Warm the bread and serve with the stew.

For this recipe you may also use a variety of pork or beef sausages.

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Chicken pot pie, one pot delight

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A pot pie is baked savoury dish encased in a flaky pastry and baked in a pie tin to ensure it maintains its shape. There are several varieties including an Australian meat pie and various British regional types. In America, the pot pie can be filled with various types of meat including beef, chicken, or turkey as well as vegetables such as carrots, potatoes, and green peas.

The chicken pot pie may be the most popular and is simple to make. The ingredients are 1 poundskinless, boneless chicken breast, cubed, 1 cupsliced carrots, 1 cupgreen peas,1/2 cupsliced celery,1/3 cupbutter,1/3 cuponion chopped, 1/3 cupall-purpose flour,1/2 teaspoonsalt,1/4 teaspoonblack pepper,1 3/4 cupschicken broth, and 2/3 cupmilk.

First preheat an oven to 425 degrees F. Then in a saucepan combine the carrots, chicken, peas, and celery, add water and cook for 15 minute then drain.

In a separate pan over a medium flame cook onions and butter add flour, salt, and pepper. Slowly add the broth and milk and cook until thick. Put the mixture in a pie crust then cover with the liquid, add the top pie crust and make a few slits in the top. Bake for between 30 and 35 minutes or until pastry is golden brown.

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