Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti

Sometimes the best laid dinner plans don't work out. My plans for our family favorite no fuss Chicken Parmesan went out the window when Olivia's school play rehearsals went long, Noah got invited to a friend's for dinner and Spouse was late coming home from work. Not wanting to keep the fresh chicken breasts in the fridge for another day, I just simply seasoned and grilled them and figured we could use them for sandwiches or something over the next couple of days.

The next day, schedules shifted again, this time in the other direction when we suddenly had to have dinner earlier than usual. This is where that leftover chicken came into great use. In a fridge clearing exercise, there was bacon, bell peppers and already opened canned tomatoes that needed to be used so I set out to make a smoky bacon tomato sauce to serve with the chicken. I stirred in some grated Parmesan cheese and a little smoked paprika added a further smoky note to the sauce which in the end turned out absolutely delicious. The key here was not to add the already cooked chicken until the very end so it stayed moist and tender and stayed together in nice bite sized pieces. I'm sure leftover roast chicken would work just as well and the recipe was so successful, I know we will be using this one as a go-to recipe in the future too.

Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti - a terrific recipe that turns leftover chicken into a delicious new version of family favorite spaghetti dinner.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients

• 3 cups cooked chicken, diced
• 1/2 pound crisp cooked smoked bacon, chopped in small pieces
• 3 cloves minced garlic
• 2 tbsp olive oil
• 4 cups pureed canned tomatoes (San Marzano if possible)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika 
• 1/4 tsp chili flakes (optional)
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika 
• 1 large bell pepper, diced small
• 4 servings cooked spaghetti pasta
• 1/4 cup grated Parmesan cheese

Cooking Directions

1. Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.
2. Add the pureed tomatoes, smoked paprika, oregano, chili flakes, brown sugar, balsamic vinegar, crisp cooked bacon, salt and pepper.
3. Simmer over low flame for about 20 minutes.
4. Add the cooked diced chicken and bell peppers in the last 5 minutes of cooking time. Stir in the Parmesan cheese at the end.
5. Serve over the cooked spaghetti with a generous sprinkle of additional Parmesan cheese.

Leftover Chicken and Bacon Spaghetti

One Hour Shortcut Chicken Cacciatore

One Hour Shortcut Chicken Cacciatore

Cacciatore is traditionally braised chicken, cooked in a spicy tomato sauce. While I do like the flavors here, I'm not always a fan of braising chicken, especially mixed white and dark pieces together. The dark meat will braise well while the breast pieces are almost always too dry.

Although the chicken pieces are also traditionally browned before braising, I am also not a fan of chicken skin that softens and gets a bit slimy during the slow simmering process. The same goes for wings that are simmered in sauce. You will find plenty of chicken wing recipes here on Rock recipes but they are always baked or fried to crisp the skin; I just don't enjoy them any other way.

In this case I deconstructed the cacciatore, making the chicken and sauce separately. The chicken is quickly dredged in simply seasoned flour, then quickly baked at high heat to crisp the skin. The sauce and rice are easily prepared in the time the chicken is in the oven, making this flavorful family meal easily able to be accomplished in only an hour.

One Hour Shortcut Chicken Cacciatore

Recipe by Barry C. Parsons

One Hour Shortcut Chicken Cacciatore - a shortcut version of the classic chicken dish, that bakes the chicken separately to keep it juicy and crispy. A fantastic family meal in only an hour!

Prep time: 20 minutes
Cook time: 50 minutes
Total time: 60 minutes
Yield: 4 - 6 servings

Ingredients

• 2 to 3 pounds chicken pieces, bone in, skin on
• 1 cup flour
• 1/2 tsp dry thyme
• 1/2 tsp dry oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 small red onion, chopped
• 4 cups pureed canned tomatoes
• 1/2 cup white wine (or chicken stock)
• 1/2 tsp chili flakes (more or less to taste)
• 1 large red or green bell pepper, diced
• 2 tbsp brown sugar
• 1 tsp dry thyme
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1 large grated carrot
• 1/2 tsp black pepper
• a couple pinches salt, to season
• 1/2 cup pitted kalamata olives
• 1 cup sliced crimini or button mushrooms (optional)

Cooking Directions

1. Preheat oven to 400 degrees F.
2. Mix together the flour, 1/2 tsp of thyme, 1/2 tsp oregano, 1/2 tsp salt. 1/2 tsp pepper. Transfer to a large Ziploc bag and add the chicken pieces, coating them well in the flour dredge.
3. Place the chicken pieces on a lightly oiled baking sheet and spray the tops of the pieces with a little more oil, using a spray bottle.
4. Bake for about 50 minutes or until the skin is well browned and the internal temperature of the largest pieces reaches 170 degrees F.
5. While the chicken in in the oven, prepare the sauce. Begin by softening the onions and garlic in the 3 tbsp olive oil.
6. Add the tomatoes, wine, chili flakes, bell peppers, brown sugar, thyme, oregano, grated carrot, balsamic vinegar, salt and pepper. Simmer slowly while the chicken cooks.
7. In the last 20-25 minutes of cooking time, slowly simmer 1 1/2 cups basmati rice in 3 cups of salted water or low sodium chicken stock.
8. Serve the chicken and sauce over the rice. 

VIDEO RECIPE: Turkey Bacon and Tomato Soup

Turkey Bacon and Tomato Soup

During December we will be presenting turkey recipes in our continuing video series with CBC Newfoundland and Labrador to serve as a helping hand in getting the word out about their 9th annual Turkeys for Christmas Drive. Please take the time to drop off a turkey at one of the designated drop off points or make a cash donation in aid of local food banks, so that every family can enjoy a wonderful Christmas feast this Holiday season. Find all the information you need to make your donation by clicking the link right here.

Today we have a delicious leftover soup recipe that is inspired by another turkey leftover staple, the club sandwich. Hey, if the flavors work together in a sandwich, they will work together in a soup. One of my favorite additions to this recipe is the chopped fennel, a vegetable that I absolutely love for it's anise-like flavor. I think it adds a delicious note to the broth of this soup.

Homemade turkey stock is so easy to make and it is something that we always have at our house because we have roast turkey probably at least once a month. I simple break up the carcass of the turkey after using all of the leftovers and cover the bones with water. A little salt and pepper is all that you need to make a neutral stock that you can use for sauces, soups, and especially to give your turkey a helping hand and a flavor boost the next time you roast a turkey. At our house it's insurance that there will be plenty of luscious gravy, no matter how many people show up for dinner. Optional flavor additions to a good turkey stock can include, onions, celery, carrots, thyme or bay leaves in any combination. It really s your choice and depends on how you plan to use your stock.

I like to reduce stock considerably in order to concentrate the flavor, especially when using it for a deeply flavored, rich gravy.

Watch the video below and you will see just how easy this simple, delicious soup is to prepare.

To find the complete recipe for the soup, click here.

For some mobile users, if the video does not load below, please click here for an alternate link.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

This delicious pasta dish was once again the result of a fridge clean out the other day. The fridge yielded some leftover simple tomato basil sauce from a pizza dinner a couple of nights earlier, half of a large package of cheese stuffed tortellini that the kids had opened when making their own lunch on the weekend and some mozzarella, asiago and Parmesan cheeses. The end of a loaf of crusty Italian bread was also on the counter top for possible use as well as a bunch of basil that needed to be used within a day or so. Some leftover grilled chicken breast was also available to add to the mix but this would be a perfectly good meal even without the chicken.

In about 20 minutes I had all of these components thrown together into a casserole dish in about 20 minutes and in the oven for about 35 minutes, so in under an hour we had this delicious pasta dinner on the table.

It was so good that all of us had small second portions and although it was kind of an "everything but the kitchen sink sort of meal, it turned out so fantastically  that it's sure to make regular repeat appearances on our dinner table.

Cheesy Tomato Basil Baked Tortellini with Parmesan Pepper Crumb Topping

Recipe by Barry C. Parsons

A simple but delicious baked pasta dinner that's sure to make it's way into your regular dinner rotation.

Prep time: 20-25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings
Ingredients

• 4 cups crushed canned tomatoes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch brown sugar
• 2 tbsp balsamic vinegar
• 1/2 cup chopped fresh basil
• 1/2 cup finely grated asiago cheese (or Parmesan)
• 2 cups grated mozzarella cheese
• 1 cup bread or cracker crumbs
• 2 tbsp olive oil or melted butter
• 2 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 lb package cheese tortellini
• 3-4 cooked chicken breasts, diced

Cooking Directions

1. In a medium saucepan over medium flame, heat the 2 tbsp olive oil and add the minced garlic. Saute for a minute.
2. Add the crushed tomatoes, salt, pepper, brown sugar and balsamic vinegar.
3. Simmer for about 20 minutes or until the sauce reduces and begins to thicken.
4. Remove from heat and stir in the fresh basil and asiago cheese.
5. Cook the tortellini in salted water and boil for 10 minutes or according to the package directions.Drain.
6. Stir the drained tortellini and diced chicken into the sauce.
7. Sprinkle on the grated mozzarella.
8. Pour the pasta and sauce into a greased casserole dish.
9. Toss together the bread or cracker crumbs, olive oil (or melted butter), grated Parmesan and 2 tsp black pepper. Sprinkle evenly over the top of the mozzarella.
10. Bake in a pretested 375 degree F oven for about 35 minutes or until the crumbs are golden brown and the sauce is bubbling.

Tomato Parmesan Tart

Tomato Parmesan Tart

Here's one of my go-to recipes when I need to serve a vegetarian lunch or if I'm looking for a lighter meal that still feels like a little treat. Anything with pastry is a bit of an indulgence so this tart really isn't a sacrifice at all. Some sweet, fresh, very small, vine tomatoes were used for this particular tart but I usually use even smaller cherry tomatoes. What makes this tart work particularly well is to cut the tomatoes in half, keeping the cut sides up so that the skins act as little boats, keeping most of the tomato's juices stay contained and do not make the bottom crust soggy as it bakes.

The pastry on this occasion was also gluten free to accommodate another dietary restriction. I just used an all purpose gluten free flour blend that was made up of mostly brown rice and sorghum flour. Since a short crust is used in this recipe it actually worked pretty well and everyone enjoyed it.

Fresh is the key to this simple recipe. Tomatoes at their best and fresh chopped herbs is what really makes this easy recipe and of course, the best Parmesan cheese you can get your hands on. Try it for a weekend lunch or as a simple, delicious, appetizer course for a dinner party.

Tomato Parmesan Tart

Recipe by Barry C. Parsons

Tomato Parmesan Tart - perfect for a celebration lunch with a gluten free option for the pastry too. It would also make a simple light appetizer course for your next dinner party.

Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes
Yield: 6 servings
Ingredients

• 1 1/4 cups all purpose flour (or gluten free flour)
• 1/2 cup very cold butter
• pinch salt
• 3 tbsp cold water (approximately)
• about 1 pound cherry tomatoes
• 4 tbsp chopped fresh herbs (oregano, chives, etc.)
• 2 tbsp brown sugar
• 1/4 cup freshly grated parmesan cheese
• 3 tbsp extra virgin olive oil
• 1/2 tsp black pepper

Cooking Directions

1. Preheat oven to 400 degrees F.
2. In a food processor, add the flour, salt and cold butter. Pulse until the mixture resembles a coarse meal, then pulse in the water. The dough will probably still be crumby.
3. Press into the bottom and sides of a 9 inch tart pan. Chill while you prepare the tomato filling.
4. Cut the tomatoes in half. Place in a large bowl and add the herbs, Parmesan, olive oil, brown sugar, black pepper and a pinch of salt to season. Toss together well.
5. Arrange the tomatoes, cut side up in a single layer in the prepared crust. Spoon any leftover cheese and herbs in the bowl over the tops of the tomatoes.
6. Bake for about 40 - 45 minutes in the preheated 4oo degree F oven.
7. Serve with additional freshly grated Parmesan cheese on top. 

Tomato Parmesan Tart, ready for the oven.

Chicken Souvlaki Wraps with Tomato Avocado Tzatziki

Chicken Souvlaki Wraps with Tomato Avocado Tzatziki

We are having a lovely summer here in Newfoundland, which is a welcome relief after the wettest, coldest summer in decades that we experienced last year. The great weather is providing plenty of warm evenings for grilling our evening meals and this one from late last week was a particularly delicious one.

We used our favorite souvlaki recipe to marinate thin cuts of chicken breast and served it on warm grilled flatbreads with creamy tzatziki. We added tomato and  avocado chunks to our tzatziki for extra flavor and texture. Some crumbled feta cheese and fresh salad completed these terrific wraps dor a delicious and very satisfying dinner.

Serves 4

• 4 large boneless skinless chicken breasts

Lay the chicken breasts flat on a cutting board and cut them in half horizontally to crate two think portions.

Souvlaki Marinade

• 6 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 2 rounded tbsp smoked paprika
• 1 tsp freshly ground black pepper
• 3 cloves minced garlic

Mix all of the ingredients together and pour over the chicken in a Ziploc bag. Toss the chicken around well in the marinade to coat on all sides. Marinate in the fridge for 15 - 20 minutes. Cook on a preheated grill at medium high heat for about 3 minutes before turning over and grilling for an additional 3 minutes on the opposite side or until the chicken is completely cooked through.

.

Tzatziki

• 3 cups Greek yogurt, drained

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.

• 6 inch piece of English cucumber

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of  1/8 inch or less.

Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with

• 2 tbsp finely chopped fresh oregano
• 2 cloves minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• pinch salt and pepper to season

Mix well, cover and store in the fridge for at least a half hour before serving.

Before serving, stir in:

• 1 avocado, diced
• 1 medium tomato with the pulp removed, diced

Get our recipe for grilled flatbreads here. We sometimes use store bought pizza dough to make flatbreads in a hurry.

Add some Greek salad on top of the flatbread before topping with the chicken and tzatziki. Some crumbled feta cheese makes a nice addition on top as well.

Grilled Chicken Spaghetti Margherita

As the weather improves here in Newfoundland and we transition into the grilling season here's a quick, easy dinner idea that combines chicken from the grill with pasta and a fast cooking simple tomato sauce along with fresh mozzarella and chopped fresh basil. These simple classic Italian flavors are delicious with smokey, juicy chicken fresh off the grill for a very satisfying workday meal.

Serves 4

Season 4 large boneless skinless chicken breasts with salt and pepper and grill until fully cooked. Rest the chicken for 5 minutes before slicing and serving in this dish.

Cook 1/2 pound spaghetti in salted water.

Quick Tomato Sauce

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili flakes  (more or less to taste)
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a thickened consistency. Add the balsamic vinegar in the final minute or two of cooking before serving. 

1/2 pound fresh mozzarella, sliced

To serve, add a sliced chicken breast on top of the spaghetti, then spoon on some of the tomato sauce. Top with slices of fresh mozzarella pop under the broiler for only a couple of minutes to melt the cheese. Finish with a generous sprinkle of chopped fresh basil.

Roasted Tomato Fennel Lobster Bisque

The first lobster bisque I ever tasted was served at Chateau Montebello Hotel in Montebello, Quebec many years ago. I was not a big fan of seafood at the time but was very impressed by the rich soup with the lightly herbed flavor of tarragon. I credit that bisque with making me more open to seafood flavors which I have grown more and more to appreciate over the years.

As an homage to that beautiful bisque, I have created this lobster soup version which we thoroughly enjoyed a couple of weeks ago. Small cups of this soup make a wonderful first course at any dinner party or celebratory meal. It could also be the star of the show if served as the main course at a special lunch.

3 lbs shelled lobster, steamed

Don't overcook the lobster, a slight under cooking is best at this point as it will be added back tot he bisque later. Save 2 cups of the steaming liquid.

Shell the lobster over a large bowl to catch any liquid. Separate the meat from the body and claws and chop it into a 1/2 inch dice to add back to the bisque later. Whole shelled claws on top of the soup make a beautiful, impressive presentation.

Simmer the shells and any liquid in the bowl along with the 2 cups of  the steaming liquid and:

6 cups water

1 small chopped onion

3 cloves roughly chopped garlic

3 tbsp chopped tarragon or dill
2 stalks celery

1 carrot

6 peppercorns

Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.

While the stock simmers, get started on the roasted tomatoes and fennel.

8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
2 cloves chopped garlic
4 tbsp olive oil
2 tbsp honey

3 tbsp balsamic vinegar
Salt and pepper to season

Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot. Add.

6 cups seafood stock stock (salt free or low sodium are best)

2 tbsp chopped fresh tarragon (dill is good too)

Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon and serving with a drizzle of heavy cream.

Penne with Chicken and Roasted Fennel Marinara Sauce

Penne with Chicken and Roasted Fennel Marinara Sauce

I make large batches of this sauce and freeze it in pint sized containers for quick and easy workday dinners. Add some sausage or boneless chicken breasts and dinner is ready in about 20 minutes.

For the sauce:

1/2 head fennel sliced
2 tbsp olive oil
salt and pepper to season

In a large baking pan toss the fennel slices with the olive oil, salt and pepper and bake at 350 degrees F until the fennel is fork tender. Remove from oven and puree in a food processor or food mill. (If fresh fennel is not available try substituting 2 tsp crushed fennel seeds in the sauce.)

In a large saucepan sauté for 1 minute
3 tbsp olive oil
2 cloves minced garlic
1 small red onion finely diced

Add:
Roasted fennel puree
2 large cans (32 oz can) crushed roma tomatoes
1 tbsp oregano
1 tbsp basil
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
Salt and pepper to season

Slowly simmer for about an hour, stirring occasionally. Remove bay leaf .

Meanwhile cut
4 boneless skinless chicken breast into large cubes

Saute the chicken in

3 tbsp olive oil
1 tbsp minced garlic

Until the chicken is cooked and slightly browned. Toss in

1/2 chopped red pepper

Add the chicken to the sauce in the last 5 minutes or so of the simmering time. Serve over freshly cooked penne pasta with some freshly grated Parmesan cheese. Serves 6.

Turkey, Bacon and Tomato Soup

Turkey, Bacon and Tomato Soup

Shown served with Parmesan Herb Crackers. Find that recipe by clicking here. Some light and flaky Buttermilk biscuits would be great to serve with this soup too.

Today marks a milestone for Rock Recipes blog. Today we went over the 200 mark for posts since last September when the blog started. I'm surprising even myself at this point. For someone who never actually wrote down any of the recipes that I have used for years, having completed over 200 recipes at this point is an accomplishment to say the least.

Thanks so much to all the regular readers of the blog who keep returning. We have regular readers, many of whom are transplanted Newfoundlanders, all over the world. I have heard from many of them in places I would never expect to find people interested in recipe ideas from the cold North Atlantic. We have had readers from 96 different countries visit the site. I'd like to encourage as many readers as possible to leave a comment on our guestbook and tell us from where you are reading the blog.

Stay tuned, I still have too much time on my hands and I'm not done yet.

Today's recipe is for one of my favorite soups, often made a day or two after a roast turkey dinner. The Parmesan Herb Crackers are a very tasty addition to this meal.

Turkey, Bacon and Tomato Soup
Serves 8

2 lbs cooked cubed turkey
8 slices thick cut smoked bacon
5 cups turkey stock
5 cups tomato juice
3 large carrots sliced
2 large parsnip sliced
4 stalks celery chopped
1 cup chopped fennel bulb
3 cloves minced garlic
1 large red or white onion chopped
2 large tomatoes chopped
4 tbsp olive oil
4 tbsp dried savoury
1 tbsp oregano
1 tbsp marjoram
Salt and pepper to season
½ tsp cayenne pepper (optional)
½ cup lentils

To make the turkey stock for this soup I use the bones of a cooked 10 lb turkey. Break the carcass apart and cover them with water in a large pot. Boil for about an hour and remove all the bones from the pot. Skim off excess fat from the surface. For this recipe I like to reduce the stock to about 5 cups to concentrate the flavour so return the pot to the stove and continue to boil to reduce the amount of stock if necessary.

Cut the bacon in small pieces and cook slowly to crisp over medium low flame, rendering out as much of the fat as possible. Drain off all the fat and deglaze the pan with a little turkey stock and add to the soup pot.

Sauté all the vegetables and garlic, except the tomatoes, in the olive oil for about 5 minutes over medium high heat. Deglaze the pan with a little turkey stock and add to the soup pot along with the sautéed vegetables.

Add all other ingredients except the tomatoes and cooked turkey to the soup pot and simmer slowly for 30 minutes. Add the turkey and tomatoes and simmer for an additional 10 minutes or until the lentils are cooked.