Mad hen (chicken with arrabiata sauce)

Arrabiata means angry and this hot spicy sauce is great meatless or with shrimp instead of chicken. Usually served with penne pasta.



4 boneless skinless chicken breast, dried with paper towel, cut in thirds
2x 28 oz can diced tomatoes
1 sm can tomato paste
5 lg cloves garlic crushed
1/4 cup chopped fresh basil
1/4 cup chopped flat leaf parsley
1/2 cup red wine
Kosher salt
Fresh ground pepper
2 tbs olive oil
2 tbs brown sugar
2 tsp crushed red chili pepper
1 medium onion chopped
1 green pepper chopped



In large Dutch oven, heat oil on medium high, brown salted and peppered chicken pieces on both sides. Remove from pan.
Add more oil fry onion, green pepper until tender, add chopped garlic and fry one minute longer.
Add wine, sugar, chili pepper, and tomato paste. Combine well. Stir in two cans tomatoes, salt pepper, parsley and basil. Bring to boil, add chicken to pot and simmer until chicken is cooked through. Serves 4.

Patti's Seafood Casserole

1 lb fresh scallops
1 lb fresh shrimp deveined and shelled
8 oz tub lump crab meat drained
8 oz velveeta cheese cut into cubes
1/2 cup miracle whip
1 cup milk
4 cups cold cooked long grain rice
Salt and pepper to taste
1 tbs flat leaf parsley chopped

1 tbs butter
1 tbs olive oil

Combine velveeta milk and miracle whip in large pot over medium low heat, stirring frequently

Melt butter in olive oil in frying pan over medium heat
Lightly brown scallops on both sides, remove to cheese mixture
Quickly cook shrimp in same pan and add to cheese mixture

Fold in rice and lightly stir in crab

Pour into casserole top with parsley and bake at 350 for 30 minutes

Miracle whip and velveeta never tasted so good!

Lemon Ditalini

1/2 cup chopped flat leaf parsley
4 tbs butter
Zest of one Lemon minced
Juice from that lemon
Sea salt and fresh ground pepper

2 cups uncooked pasta

Cook pasta and drain
Stir in all other ingredients and serve

Pedro's Egg Salad

2 hard boiled eggs chopped
1 tbs chopped cilantro
1 tbs chopped flat leaf parsley
1/4 cup diced onion I used red
Zest of 1/2 lemon
1 tsp drained capers
2 - 3 tbs mayo, never miracle whip and next time I will try a garlic aioli
Sea salt and fresh ground pepper to taste

Mix all ingredients adding just enough mayo to hold it together otherwise it will end up like one of those awful egg salad sandwiches from those childhood church picnics my brothers church had

(We we interestingly brought up with two religions, he Wesleyan and they loved church picnics and me Roman Catholic)

Serve on whatever you want

Rigatoni with Artichoke Hearts and Olives

8oz Rigatoni
14 oz jar artichoke hearts drained coarsely chopped
1/2 cup quality pitted olives ripe or green
1/2 cup chopped drained roasted red pepper from a jar
2 garlic cloves chopped
1/2 cup chopped basil or parsley
Tsp dried oregano
1/4 tsp salt
1/4 tsp red pepper flakes
2 tbs extra virgin oil
Ground black pepper to taste
2 oz crumbled feta

Cook Rigatoni according to box directions
Mix all other ingredients while pasta cooks except cheese
Toss with drained hot pasta, garnish with cheese, serve immediately

Olive / Spinach Bread

3 3/4 cups un bleached bread flour
One envelope active dry yeast
1 tsp salt
1 tsp sugar
1 1/4 cup warm water
2 tbs olive oil
1/2 cup chopped black olives
1/2 cup finely chopped spinach or other green
4 cloves garlic chopped fine

Use dough hook in processor
Add flour salt sugar and yeast to bowl food processor
With motor running slowly add water and oil
Stop when dough forms ball at top of processor
Put dough in oiled bowl and cover
Let rise in a warm place until doubled about 1 hour
Knead Garlic spinach garlic and olives into Bread
Divide in three shaping into loaf shapes
Placed on greased sheet
Cover with wax paper sprayed with Pam, allow to rise another hour
Brush loaves with olive oil
Bake in pre heated 425 oven 20-25 minutes
Sprinkle loaves with kosher salt and allow to cool on racks

Beef Bourguigonne for two

You will need a Dutch oven preferably enameled cast iron

4 slices bacon chopped (I cut with scissors)
1 1/2 lbs lean stew meat cut in cubes
1 yellow onion sliced
1 carrot peeled and sliced
3 cloves garlic sliced
8 oz mushrooms washed and quartered
1/2 lb pearl onions trimmed and peeled
1 1/2 cup red wine, I used chianti
1 can beef broth low sodium
1 Tbs tomato paste
2 Tbs flour
Tie together some thyme and parsley sprigs and a couple of bay leaves

Fry bacon until crisp in bottom Dutch oven. Remove to large container.
Blot dry stew meat with paper towel and fry in bacon fat until browned. Remove to large container with bacon
Fry slice onion and carrot until brownedw. You might need to add sm amt olive oil along the way
Add garlic slices to onion, fry one minute and add all to beef and bacon
Sauté mushrooms until well browned
Add beef, bacon, onion mix back to Dutch oven
Sprinkle flour over beef and stir well
Add wine, pearl onions to pot. Add beef broth just so beef barely covered, bring to boil and stir scraping bottom of pan
Place covered in 350 oven for 2 hour 30 minutes
Serve with buttered parsley potatoes