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| Here are some favorite recipes from different regions of the country that we would like to share with you. |
Chicken Riggies
A salute to Italian-Americans from Utica, New York. This recipe has
many variations but there is one common theme -- it’s delicious!
4 tbsp butter
2 ½ lbs boneless, skinless chicken breasts, cut into bite size pieces
8 oz pkg mushrooms, sliced
1 medium green pepper
1 -2 Tbsp of sliced hot cherry peppers – chop
1 medium onion
2 cups chicken broth
2 chicken bouillon cubes
1 cup tomato sauce
1 cup half–n-half cream
1 tsp parsley
1 tsp paprika
¼ tsp salt
¼ tsp black pepper
½ cup black olives – sliced
2 Tbsp cornstarch
1 lb. of Rigatoni, cooked and drained
In a large pot, melt butter and add chicken.
Cook over medium heat until tender.
Add mushrooms and cook 5 minutes. Add peppers and onions and
continue cooking until soft, about 5-7 minutes. Add chicken broth,
bouillon, sauce and spices.
Bring to a boil, reduce heat, cover and simmer for 20 minutes, stir
occasionally. Add olives and simmer 5 minutes more. In a small bowl,
mix cornstarch with 2 Tbsp water until it dissolves. Add to the sauce
and stir until it thickens. Add half–n–half and stir until warm but not
boiling. Mix sauce with Rigatoni in deep bowl.
Sprinkle with parmesan cheese.
A salute to Italian-Americans from Utica, New York. This recipe has
many variations but there is one common theme -- it’s delicious!
4 tbsp butter
2 ½ lbs boneless, skinless chicken breasts, cut into bite size pieces
8 oz pkg mushrooms, sliced
1 medium green pepper
1 -2 Tbsp of sliced hot cherry peppers – chop
1 medium onion
2 cups chicken broth
2 chicken bouillon cubes
1 cup tomato sauce
1 cup half–n-half cream
1 tsp parsley
1 tsp paprika
¼ tsp salt
¼ tsp black pepper
½ cup black olives – sliced
2 Tbsp cornstarch
1 lb. of Rigatoni, cooked and drained
In a large pot, melt butter and add chicken.
Cook over medium heat until tender.
Add mushrooms and cook 5 minutes. Add peppers and onions and
continue cooking until soft, about 5-7 minutes. Add chicken broth,
bouillon, sauce and spices.
Bring to a boil, reduce heat, cover and simmer for 20 minutes, stir
occasionally. Add olives and simmer 5 minutes more. In a small bowl,
mix cornstarch with 2 Tbsp water until it dissolves. Add to the sauce
and stir until it thickens. Add half–n–half and stir until warm but not
boiling. Mix sauce with Rigatoni in deep bowl.
Sprinkle with parmesan cheese.
Pico Di Gallo
A Southwest Favorite! Serve with Tortilla chips and watch it disappear.
10 – 12 plum tomatoes
1 bunch of fresh cilantro
1 sweet onion
2 jalapeno – seeded and finely chopped
Fresh garlic – 1 clove – finely chopped
Dressing
1/2 cup of white vinegar
½ cup vegetable oil
1 Tbsp sugar
2 Tbsp lemon juice
1 tsp salt
1 tsp pepper
Whisk together and pour over tomatoes. Refrigerate and serve with
tortilla chips.
A Southwest Favorite! Serve with Tortilla chips and watch it disappear.
10 – 12 plum tomatoes
1 bunch of fresh cilantro
1 sweet onion
2 jalapeno – seeded and finely chopped
Fresh garlic – 1 clove – finely chopped
Dressing
1/2 cup of white vinegar
½ cup vegetable oil
1 Tbsp sugar
2 Tbsp lemon juice
1 tsp salt
1 tsp pepper
Whisk together and pour over tomatoes. Refrigerate and serve with
tortilla chips.
Frogmore Stew
A southern low country recipe that cooks all in one pot!
Large stockpot filled with water
3 T Old Bay Seasoning
1 Bottle of beer
Juice of one lemon
2 lbs of small red potatoes or larger ones quartered
2 pounds of kielbasa or andouille sausage cut in 2 inch pieces
4-6 ears of corn- cleaned and halved
4 lbs of large unpeeled shrimp
Bring water, Old Bay Seasoning, beer and lemon juice to boil in a
large stockpot. Add Kielbasa and cook for 10 minutes. Add potatoes
and cook for 5 minutes more. Add corn and cook for another
5 minutes. Stir in the shrimp and cook until shrimp are pink,
about 3-4 minutes. Drain immediately and serve with cocktail sauce,
drawn butter and mustard.
A southern low country recipe that cooks all in one pot!
Large stockpot filled with water
3 T Old Bay Seasoning
1 Bottle of beer
Juice of one lemon
2 lbs of small red potatoes or larger ones quartered
2 pounds of kielbasa or andouille sausage cut in 2 inch pieces
4-6 ears of corn- cleaned and halved
4 lbs of large unpeeled shrimp
Bring water, Old Bay Seasoning, beer and lemon juice to boil in a
large stockpot. Add Kielbasa and cook for 10 minutes. Add potatoes
and cook for 5 minutes more. Add corn and cook for another
5 minutes. Stir in the shrimp and cook until shrimp are pink,
about 3-4 minutes. Drain immediately and serve with cocktail sauce,
drawn butter and mustard.
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