This is one of those fabulous recipes that is so simple and easy to make, but tastes like you spent a long time on it. BONUS.
It originally comes, I’m told, from Brennan’s in New Orleans; I found it here on Food.com.
The sauce is rich and creamy without being complicated, and because I used chicken tenders rather than chicken breasts, this cooks up really quickly — perfect for a weeknight meal. I used more cream than the original recipe called for because I wanted enough sauce for the pasta too; I also added some olive oil, and some cayenne pepper for a little kick.
- 1/2 tsp salt
- 1 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 3/4 tsp onion powder
- 1 tsp garlic powder
- 2 pounds chicken tenders
- 2 Tbsp. olive oil
- 1/4 cup butter, divided
- 1 cup heavy cream
- Angel hair pasta
- Get a large pot of water boiling for the pasta
- Combine spices and sprinkle over both sides of chicken tenders
- Heat olive oil and 2 Tbsp. butter in heavy pan until sizzling, then cook tenders till the pink is gone, about 4 minutes a side
- Add remaining butter and cream and simmer till sauce starts to thicken, about 5 minutes or so
- Cook pasta while sauce thickens, then serve chicken and sauce over pasta
Now here is my question: who is good at reheating cream sauce? Know any tricks? This is amazing the right out of the pan, but I have not yet learned how to reheat cream sauces without them separating and being weird. Who can school me?
So when I say pepperoni sauce you either immediately think of Top Chef or you think, “Wait, what?”
A chef made this during the 2011 season of Top Chef and I was fascinated by it. How had this never been done before? It’s brilliant, and certainly never occurred to me to make it.
I’ve made some tweaks to it for us — we like a little more sweetness in our tomato-based sauces, and I also used bacon grease instead of olive oil — sticking with the pork theme, right? But I didn’t stray too far from the original.
This sauce is fantastic on a meatball sandwich, on pasta, or anything you’d use red sauce on. I definitely want to try it with pizza soon. Love it!
- 2 Tbsp. or so bacon grease (or olive oil if that sounds better to you)
- 1/2 yellow onion, sliced thin
- 3 cloves garlic, sliced thin
- 6 ounces pepperoni, cut into thin slices (I used Boar’s Head)
- 1 teaspoon red pepper flakes
- 1 large can crushed San Marzano tomatoes
- 1 cup chicken stock
- 1 teaspoon salt
- 3 Tbsp. sugar
- Heat the bacon grease in a large, heavy pot till it’s nice and hot, then cook the onions over low to medium heat till they’re very soft — a good 15 minutes or so. If you’re worried about them burning you can add a few splashes of water to the pan to help with that
- When the onions are soft, add the garlic and cook for 3-5 minutes or so until they’re soft — keep an eye on them because they’re easier to burn
- Add in remaining ingredients and simmer for at least 45 minutes, but longer won’t hurt anything
- Puree with a stick blender or in an actual blender till completely smooth, and enjoy!
I need more ways to incorporate this into my life. What would you use it on?
My friend Lissa and her family are in town this week! So fun! We’re all about sharing recipes with each other, and we’re both definitely drawn to ones that are quick and easy but over the top tasty. As soon as I saw her this week she said she had a new one for me: macaroni and cheese cooked in a pressure cooker in six minutes. SIX MINUTES. Speaking my language, girlfriend.
The recipe originates from this bookwhich may have found its way into my Amazon shopping cart. I added some frozen mixed vegetables to it because, hey, vegetables.
By the way, this Fagor Multi Cookeris the pressure cooker I have. I’ve had it since 2009 and use it several times a week — still going strong!
Pressure cooker macaroni and cheese
- 3 cups elbow macaroni
- 1 cups chicken stock or broth
- 1 cup water
- 1 Tbsp. butter
- 2 Tbsp. Parmesan cheese
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1 cup frozen mixed vegetables
- 2 cups shredded cheddar cheese
- 4 ounces processed cheese (I used Velveeta)
- Add pasta, chicken stock, water, butter, Parmesan cheese, vegetables, salt, and pepper to pressure cooker
- Lock the lid and cook on high pressure for six minutes, then quick release
- Stir in cheddar and Velveeta until melty and creamy; let everything sit for five minutes before serving if you want it to thicken up a bit (I found it didn’t really need it)
Informal poll! How many of you have a pressure cooker? What’s your favorite thing to make in it?
I found this recipe on here via Pinterest. In fact, it’s all over Pinterest, as it should be! It’s great! I added some Italian sausage because we’re meat eaters around here, and I had some in the freezer anyway. This is great without being too spicy, and is so quick to throw together on a weeknight! I actually divided the mixture and froze half of it in a zip top bag — bonus, two meals for one prep! This is definitely worth adding to your rotation.
Red and white pasta
- 1 box penne pasta
- 1 lb. Italian sausage, browned and crumbled
- 1 (15 oz.) jar Alfredo sauce
- 1 (24oz.) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- Cook pasta for three minutes shorter than package al dente directions*; drain
- Stir Alfredo sauce, marinara sauce, mozzarella cheese, and cooked sausage together in a large bowl, then add cooked pasta and stir to coat
- Pour mixture into a 9×13 baking dish (I coated mine with olive oil for easier cleanup) and bake at 350F for about 25 minutes or until dish is bubbly; sprinkle with Parmesan cheese and bake another 5 minutes or until cheese is melted
For cooking the pasta, if the package says “cook for 12 minutes for al dente” then cook for 9 minutes; you’ll be baking it in the sauce, and mushy pasta is not your friend.
I’m never sure what to serve with pasta dishes besides the obvious garlic bread. What do y’all do? Would love your side dish suggestions!
This is, no kidding, Peanut’s new favorite lunch. And mine too! It’s one I found on Rumble in the Kitchen a while back, and I can’t believe how long it took me to try it! I’m on my third batch of it in as many weeks.
I doubled the spice level of mine because my heat tolerance is certifiable; otherwise I didn’t adapt it much. Any suggestions for other things to add to this to get some variety going?
Thai peanut noodles
- 1 box spaghetti noodles
- 1/2 cup peanut butter*
- 1 Tbsp Sesame Oil
- 1/2 cup soy sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 Tbsp sugar
- 2 tsp Thai Red Curry Paste (this makes it SPICY; use more like 1/2 tsp. if you don’t want a lot of heat, or substitute with cayenne pepper to taste)
- 1 Tbsp lime juice
- 1/2 cup reserved pasta water
- Cook pasta according to package directions
- While the pasta cooks, measure everything but the pasta water into a large serving bowl; mix till well combined (this will make a very thick sauce)
- When the pasta is done, add it along with 1/2 cup of the cooking water to the bowl and stir it all around till everything is well mixed and the noodles are coated
- Serve warm, or store in the fridge and eat it cold!
*That’s 128 grams of peanut butter, if you’re interested; scooping it into a bowl on a scale is easier than smooshing it into a measuring cup!
Add-in suggestions welcome! 🙂