Tag Archives: red pepper flakes

Saucy Garlic Parmesan Chicken Wings

Well it has been much longer than I had anticipated for posting a new recipe. But as we all know, life can get pretty busy sometimes. But it’s no excuse. I have so many recipes I need to post so I’m starting with the one I made just last night. I posted the photo on Facebook and had a few requests for the recipe so here it is.

This recipe started out with me making my Buttery Garlic Parmesan Chicken Wings. Then I thought maybe I should try something slightly different. I had a bit of marinara sauce in the fridge, really it was only about 2 ounces, but I figured it would come in handy and it did. I added it to my recipe and tweaked it a bit and came up with a new flavor. They were delicious. No leftovers here!

Quick note about the chicken wings I use. In the past I have bought Tyson uncooked wings or Perdue. But they can be very pricey. Then I switched to Great Value (Walmart). Not bad. But now I am using only the wings I have purchased at a store we just discovered, Save-a-lot. A 4 lb bag costs about $6.00! And the wings are huge! Most of the other brands were have the size for more money! And they are delicious! 

Ingredients

20-24 chicken wings, frozen or thawed (flats/drumsticks)

4 tablespoons butter or butter substitute (I use I Can’t Believe it’s Not Butter)

8-10 cloves garlic

2 tablespoons olive oil

1 teaspoon red pepper flakes (more or less depending on how spicy you like it)

1 teaspoon dried oregano

1 teaspoon dried basil

2 ounces marinara sauce or whatever red sauce you may have around. Plain tomato sauce is good too.

¼ cup grated parmesan cheese (we use Locatelli Romano)

Directions:

  1. Heat oven to 400ºF. (I have a convection option on my oven and I use convection roast)
  2. On a large cookie sheet or shallow roasting pan lay out the wings. They can touch and crowd each other because they do shrink a little.
  3. Place in oven and bake for 30-45 minutes for frozen. Flip every 10-15 minutes or so. If using thawed, reduce cook time. Bake to desired crispness.
  4. Meanwhile in a food processor place garlic, olive oil, basil and oregano. Pulse until garlic is finely minced.
  5. Add butter to small saucepan and melt on low heat (careful not to burn). When melted add the garlic mixture and red pepper flakes and cook till heated.
  6. When wings are done remove from pan and place in a large mixing bowl. (You can blot up some of the chicken grease with paper towels if you like also)
  7. Add the cheese to the garlic mixture and add to the wings in bowl. Mix thoroughly.
  8. Return wings to pan, sauce and all and bake another 5-10 minutes but keep an eye on it. You don’t want all the sauce to dry up.
  9. Return to bowl you mixed them in and serve. Or if you want a pretty presentation put on a platter.

Serve with bleu cheese and celery/carrot sticks!

Italian Chicken Chili Alfredo

Boy that’s a mouthful! I was trying to come up with a simple title but couldn’t. Originally when I made this I was going for a regular chili with chicken instead of ground beef. As I went along I kept changing my mind. I had also  just bought a jar of Classico Light Creamy Alfredo Sauce and thought it would make a tasty addition. The sauce is a new product for the Classico line of sauces. It only has 60 calories and 5 grams of fat in ¼ cup. Compared to over 110 calories and 10 grams of fat for the same amount. It was really good and I didn’t feel bad about eating it!

I also added two kinds of beans to this recipe, white canellini beans and black beans. Another item I always have on hand in my freezer are those pre-cooked chicken sausages. They are really very good and lower in calories and fat. I usually have the Italian style which is what I used in this recipe. The chicken breast I used was the Perdue portion sized boneless breasts. They come in those individually wrapped packages. They were on sale and I had a coupon! I used the white wine and garlic seasoned ones but you can use any kind you want.

This was a great protein, fiber-filled meal. My husband really liked it and I can make it again so it’s a winner! Great for the fall or when you want an easy dinner. Leftovers are even better! If you want you can even add rice or pasta to the dish to stretch it even more. It’s up to you!

INGREDIENTS:

2 small onions (or 1 large), chopped

3 cloves garlic, chopped (use less if you don’t like a lot of garlic)

3 boneless, skinless chicken breasts (about 1 pound or so), cut into bite size pieces

2 Italian Style Chicken Sausages (precooked kind)

1 can (15-16 oz.) white cannellini beans, rinsed and drained

1 can (15-16 oz.) black beans, rinsed and drained

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped

1 small-medium tomato, chopped small

½ cup mushrooms, chopped

1 jar (15 oz.) Classico Light Creamy Alfredo Sauce

2 tablespoons Extra-Virgin Olive Oil

Parmesan Cheese for topping (optional)

DIRECTIONS:

1. In a large pan heat olive oil on medium heat and sauté the chicken pieces. Remove from pan and set aside when browned and mostly cooked, about 5 minutes.

2. In the same pan add the onion and garlic and sauté, on medium heat, till soft, about 5 minutes. Careful not to burn the garlic.

3. Add the mushrooms, sausage, basil, oregano, and red pepper flakes and cook for another 5 minutes. Stirring occasionally.

4. Add the tomatoes and stir in. Add the beans and continue to stir and cook for another 3 minutes or so until beans are heated through.

5. Add the alfredo sauce and simmer for 10-15 minutes. Stir occasionally. Add fresh parsley and serve.

Makes 6 servings

Greek Green Beans

Ok as promised here is the recipe for the green beans I made with the orange roughy yesterday. I used frozen green beans. I actually use frozen veggies quite a bit. This way I always have something in the freezer to go to when I’m out of fresh stuff. I usually have those ‘steamer’ bags of veggies but this time I had bought one of the larger bags, 16 ounces. For two of us that is too much to make at once so for this recipe I used half the bag or 2 cups. This is also a quick and easy side dish for any entrée. It is also a low-calorie side dish. While the beans were being nuked I sautéed the onions and garlic and it worked out great. So without any further ado here is the recipe.

INGREDIENTS:

2 cups frozen green beans (any kind you like)

2 tablespoons water

1 small onion, chopped small

1 clove garlic, minced

2 tablespoons olive oil

¼ cup crumbled reduced fat feta cheese

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes

2 tablespoons butter substitute (you can use real butter if you want)

DIRECTIONS:

1. Place green beans in a small microwave container with lid. Add the water. Cook on HIGH for 6 minutes.

2. Meantime in a small pan sauté the onion and garlic in the olive oil. Cook until soft and just starting to brown a little. About 6 minutes. Add the basil, oregano and pepper flakes. Stir well.

3. The beans should be done now. Drain the excess water from container. Add the butter/butter substitute and onion mixture. Mix well.

4. Microwave on HIGH for 2 minutes.

5. Stir in feta cheese and serve.

Makes 2 servings (1 cup each)

Collard Greens Gone Wild

Ok, I know, how can collard greens go wild? And I’m not talking fresh collard greens either. Frozen. Yes frozen. I never had collard greens growing up and of course just figured I didn’t like them. My husband suggested I try them so one day at the supermarket I went “wild” and bought a bag of frozen greens. Also since I had no idea how to serve them the Italian in me took over. I prepared them according to the package but when I served them I added butter and a parmesan/garlic seasoning. They came out really good. I was hooked. Then recently I tried them from a menu at a restaurant specializing in “southern/cowboy” type barbecue. I HATED them! They had no flavor, the color was so washed out they did not look very appetizing. Definitely not enough to even eat! Well I tried them. Yuck! I tried adding butter, salt, hot sauce…Still yuck! I was so disappointed! I knew I should have gotten the fried green tomatoes that night! So last night I kicked them up a notch so to say. They came out really good! The only thing is the bag of frozen greens is big that I now have lots left over. I will be using them tonight as my side for the Veal Scaloppini recipe I posted yesterday.  They actually look like escarole and beans a little bit. I originally served it with a Lemon Lime Marinated Chicken recipe from a great food blog called Dana’s Food For Thought. Check it out! (Thanks Dana!)

INGREDIENTS:

1 16-19 ounce bag frozen chopped collard greens

1 tablespoon olive oil

2 cloves garlic chopped

3 cloves garlic thinly sliced

2 teaspoons red pepper flakes

1 teaspoon basil

1 teaspoon oregano

2 cups chicken broth

1 -15 ounce can canellini beans, drained and rinsed

parmesan cheese

DIRECTIONS:

1. In a dutch oven or large pot sauté olive oil and chopped garlic. Saute till garlic is lightly browned. Add the basil and oregano and stir for a minute or so.

2. Add the frozen collard greens and chicken broth. Bring to a boil. Lower heat and add the beans, red pepper flakes and sliced garlic. Cover and simmer for 30 minutes.

3. Serve greens with parmesan cheese if you like.

Chicken Penne a la Vodka (minus the vodka)

Yes, Penne a la vodka with no vodka. I was inspired by chef Rocco DiSpirito with this recipe. It was his originally and I made it my own. He didn’t have chicken in his recipe. He uses whole-wheat pasta and I used my favorite Tofu Shirataki Noodles. Usually this recipe is loaded with heavy cream and vodka, making it very high in calories. This tasted just as good and you will never miss the vodka or cream. Honest! It is much lower in fat and since I have added chicken to mine it’s got more protein. I also added a little more marinara sauce than the recipe calls for so mine is a little more red than normal. Also I used 16 ounces (2 packages) of the Shirataki Noodles, next time I will use only 8 ounces (1 package) Mangia!

INGREDIENTS:

1 pound boneless chicken breast cut into 1-2″ strips or pieces

2-3 tablespoons olive oil

2-3 cloves garlic, chopped

12 ounces whole-wheat penne pasta (or 1 package Tofu Shirataki Noodles)

2½ cups low-fat, sugar-free marinara sauce (or your favorite light sauce)

¼ teaspoon red pepper flakes

7.1 ounce container 2% fat Greek-style yogurt (or any container close to that amount)

1 cup chopped fresh basil

salt and pepper to taste

6 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a large saucepan sauté the garlic in the oil. When the garlic is lightly browned add the chicken and cook till browned. Remove chicken from pan and set aside.

2. If using whole wheat pasta  bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 9 minutes. If you are using the Shirataki Noodles follow package directions.

3. Meanwhile, in a large, nonstick sauté pan over medium heat, combine the marinara sauce and red pepper flakes and bring to a simmer. Cook, stirring occasionally, for about 5 minutes or until it is reduced and slightly thickened.

4. Remove the marinara from the heat. In a small bowl, stir about ½ cup of the marinara into the Greek yogurt until it is smooth, to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.

5. Drain the pasta and add it to the pan, tossing to coat. (or add the Shirataki noodles) Add the chicken and toss to mix. Add the basil and season with salt and pepper, if necessary. Sprinkle with Parmesan cheese.

Serves 6

Southwestern Five-Bean Soup

Even though the temperatures are pretty high right now it’s always a good time for soup. Soup can be lunch with sandwich or salad or a meal on its own. Either way it’s a good, hearty meal with lots of fiber and vitamins! This soup is great on its own but you can also add rice or small pasta to it. I love soup because it is usually very easy to make and I only need to use one pot for the most part! Less to clean up is a good thing! Using canned beans is a fast way to a hearty dinner or lunch. With all of us so busy these days it’s nice to have a shortcut to dinner.

For illustrative purposes only

INGREDIENTS:
1 can (15 oz.) black beans, drained

1 can (15 oz.) kidney beans, drained

1 can (15 oz.) chick peas (garbanzo beans), drained

1 can (15 oz.) red beans, drained

1 can (15 oz.) white beans, drained

1 can (14-15 oz.) chopped tomatoes (I like fire roasted)

1 can (14 oz.) chicken broth

3/4 cup chunky salsa

2 teaspoons cumin

1 teaspoon red pepper flakes

1 teaspoon garlic powder


DIRECTIONS:

1. Puree the black beans in a blender or food processor.

2. In a large pot, stir together all the remaining beans, tomatoes, broth, salsa, cumin, red pepper flakes, and garlic.

3. Stir in the pureed black beans. Simmer for 10 minutes or until hot, stirring occasionally.

Makes 8 servings

Spicy Garlic Barbecued Pork Ribs

Who doesn’t love barbecued ribs? Nobody that I know of! But when it comes to barbecuing them everyone tends to shy away because they “take so long”! No they don’t! Not how I do them anyway! For my recipe you do have to think ahead and marinate them overnight for the best results. You can also marinate them a few hours ahead of time, but overnight is best. I’ve searched and searched and watched and watched all the ways to have great barbecued ribs. The one recipe I found to be the best so far was from Ina Garten, The Barefoot Contessa. I tweaked her recipe to make it more Genua! These are also made to be cooked on a grill with charcoal. I’m sure they’ll be fine with a gas grill but we have charcoal. I also use either pork loin ribs or St. Louis Style ribs as we love to have meaty ribs! Don’t be scared by the amount of ingredients either. It’s not so bad. I am the first one to skip making a recipe because of the amount of ingredients! Remember it’s all for the marinade/sauce!

Spicy Garlic Barbecued Pork Ribs

INGREDIENTS:

3 racks of pork loin ribs or St. Louis Style ribs (6-8 lbs)

1/3 cup vegetable or olive oil

1 small red onion, diced (about 1 cup)

6 cloves garlic, minced (you can add less if too much garlic for you)

1 tablespoon chili powder (you can add less if too spicy)

1 teaspoon ground cumin

1 teaspoon red pepper flakes (you can add less if too spicy)

1 teaspoon lime zest

1 tablespoon finely grated fresh ginger (or you can use 1 tsp powder)

1/3 cup cider vinegar

½ cup tomato paste

½ cup honey

2 tablespoons Dijon mustard

1/3 cup low sodium soy sauce

¼ cup orange juice

DIRECTIONS:

1. Heat the vegetable or olive oil in a large saucepan over medium-low heat. Saute the onions and garlic for 5-7 minutes, until the onions are translucent but not browned.

2. Add the chili powder, ground cumin and red pepper flakes and continue to cook for 1 minute. Add the zest and ginger and cook for an extra minute.

3. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick. Stirring occasionally.

4. Marinate the ribs in 2/3 of the sauce for a few hours or overnight in the refrigerator.

5. When you are ready to grill prepare the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25-30 minutes, turning once or twice to cook evenly on both sides. Brush with marinade as needed.

6. Check the ribs after 30 minutes. If they are still not ready (thicker ribs may take longer) just cook for another 5-10 minutes. Check to make sure they are to your liking. EAT!!

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