Saturday, January 24, 2015

Fusilli with Chicken Thigh in Marinara Sauce

Another awesome braising recipe using Happy Call Pan (HCP)! Ree Drummond of The Pioneer Women uses oven to cook this dish for 1.5 hours. With HCP 40mins is enough for a falling off the bone results...perfect!





Browning and simmer the chicken thighs using Happy Call Pan



Recipe source : thepioneerwoman.com
Ingredient
  • 6 chicken thighs
  • salt & pepper
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 jar (24 ounces) Marinara Sauce
  • handful of fresh basil, chopped
  • Parmesan Cheese 
  • Fusilli, cooked according to package instructions

Method
  1. Sprinkle chicken thighs with salt & black pepper. Heat olive oil in Happy Call Pan (HCP) over medium heat. Brown chicken thighs quickly on both sides until golden brown, about 3 mins per side. Remove from pan and set aside.
  2. Leave about 1 tbsp oil in HCP. Add onions and garlic to pan and saute for 3 mins. Pour in marinara sauce and bring to a simmer.
  3. Add chicken thighs back into the sauce. Make sure the chicken are well coated with the sauce. Cover pan and simmer over low heat for 40mins until tender.
  4. Meanwhile, cook the pasta according to package instructions. Place pasta into individual serving plate. Serve chicken thigh with sauce over pasta, adding more sauce if needed. Sprinkle  fresh basil and Parmesan over and serve immediately.



This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Friday, January 23, 2015

Pasta Bolognese

This pasta bolognese is one of the most frequent dish I've prepare when I'm too busy and clueless on what to cook on that particular day :D It is a very versatile recipe which you can substitute with minced beef, chicken or pork. In this recipe I used minced pork as my hubby does not fancy beef at all. My kids don't like celery, but in this bolognese sauce I've added lots of chopped celery which they did not even notice it hehehe....a great way to trick them into eating more variety of greens! ^0^








Recipe ref : Good Food Magazine June 2011
Ingredient
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stick, chopped
  • 1 medium carrot, diced
  • 1 red chilli, finely chopped
  • 500gm lean beef mince (I've substitute it with minced pork)
  • 2 tbsp Worcestershire sauce
  • 120ml red wine
  • 400gm can chopped tomatoes
  • 1 cup stock
  • 500gm penne or choice of your pasta
  • grated cheddar for garnishing

Method
  1. Heat oil in pan. Add onion, garlic, celery and chilli. Saute gently for 10 mins until soft.
  2. Increase stove fire, add mince and cook till meat turned white. Add Worcestershire, red wine stock and tomatoes. Reduce heat, cover and simmer for 1 hour or more. (I simmer for 2 hours)
  3. Bring a pot of water to boil. Add salt and cook the pasta till al dente.
  4. Drain away water  and toss the pasta into the meat sauce. Dish up and serve with grated cheese.


This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..


I am also linking this post to Cook-Your-Book#13 hosted by Joyce (Kitchen Flavours).

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