Utica Greens

These are hands down one of my favorite recipes! I hope you love the recipe too! - Molly Morgan

Utica Greens (Image Source: Molly Morgan)

Utica Greens

Serves 4 to 6

Ingredients - Topping:
1/2 cup extra- virgin olive oil
1 cup breadcrumbs (or gluten-free alternative)
1/2 cup Parmigiana-Reggiano, grated

Ingredients - For the Greens:
1 head escarole or baby kale (about 1 1/4 pound)*
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin*
4 to 6 hot cherry peppers, tops and seeds removed, sliced thin
2 cloves garlic, minced
Sea salt and pepper, to taste
1/2 cup Parmigiana-Reggiano, grated

*Notes: Traditionally escarole is used in this dish, although, I really like kale! Instead of prosciutto use 2 oz of vegetarian sausage crumbles or skip all together.

Directions:

1. The greens: Trim the escarole and rinse the leaves. Bring a large pot of water to boil. Once the water is boiling, add the greens and blanch for about 2 minutes. Drain and then cover with ice to stop the greens from cooking. Set greens aside. Notes on types of greens: If using collard greens, simmer in vegetable broth on low for 45 minutes to soften. For kale, blanch for 2-3 minutes until the kale is bright green and tender.

2. Prepare the topping: mix the oil, whole wheat breadcrumbs, and cheese. Stir to mix. Set aside.

3. Preheat the broiler.

4. Coat a skillet with olive oil and over medium heat, sauté the cherry peppers, prosciutto, and garlic for about 5 minutes. Then add the greens to the pan and season with salt and pepper.

5. To the skillet add half of the prepared topping and 1/2 cup of the Parmigiana-Reggiano cheese. Stir continuously to keep from burning.

6. Transfer the mixture to a baking sheet. Top with the remaining topping. Broil for 2 - 3 minutes, or until the topping is lightly browned.

7. Serve immediately.

Check out our Facebook page for video tutorial of us making this recipe!

This recipe was adapted from: https://cooking.nytimes.com/recipes/1018594-utica-greens

Veggie Riggies

This creamy pasta dish is a twist on Chicken Riggies, a upstate NY classic dish from the Utica area. During quarantine I started making this dish pretty routinely and just experimented with a vegetarian version, which turned out great!

For a protein source, instead of chicken, I used Quorn, which is a plant-based meat alternative that is rich in protein. In fact one 2 ounce portion of Quorn Meatless Fillets has 9 grams of protein and only 70 calories. What makes Quorn perfect for this dish is that it has a very neutral taste and takes on the flavor of what it is cooked with.

At the grocery store look for Quorn products in the freezer section or the ‘natural food’ freezer section and also consider checking out their chicken patties for a quick dinner, they are tasty cooked up in the air fryer!

Quorn products are reasonably priced as well, one 10 ounce package, which has 4 fillets is only about $5.

Veggie Riggies (Image Source: Molly Morgan)

Veggie Riggies (Image Source: Molly Morgan)

Veggie Riggies

Serves 8

Ingredients:
2 tablespoons olive oil, divided
1 cup red bell pepper, chopped
1 cup sweet onion, chopped
4 hot cherry peppers, sliced thin
4 Quorn Meatless Fillets, cubed
1/2 pound rigatoni, cooked and drained
1 jar roasted garlic pasta sauce
1/2 cup heavy cream
Parmesan cheese

Directions:

1. In a skillet add 1 tablespoon of the olive oil and heat over medium heat. Add the red bell pepper and sweet onion. Sauté for 5 to 7 minutes, until tender. Then add the hot cherry peppers and sauté for one minute more. Remove the vegetables from the skillet and set aside.

2. Add the remaining olive oil and chicken to the skillet, cook for 6 to 8 minutes. Season with sea salt and black pepper, to taste. Add the vegetables back to the skillet with the chicken.

3. Add the pasta sauce and heavy cream*. Simmer for 3 to 4 minutes. Toss the sauce with the cooked rigatoni and serve topped with Parmesan cheese.

   Tip: This dish tastes great reheated too! Just add to a skillet and warm up!
   

   *For a vegan version of this dish, replace the heavy cream with 1/2 cup cashew cream or full fat oat milk.

Quarantini

Going stir crazy waiting for the world to open up? This is a lightened up “quarantini” that is refreshing but keeps the calories in check - only 120 calories and 12 grams of carbs. Plus you can easily make them kid-friendly by skipping the vodka! Cheers and stay healthy!

Quarantini - Image Source: Molly Morgan

Quarantini

Serves 1

Ingredients:
2 tablespoons freshly squeezed lime juice
1/4 cup 100% tart cherry juice (or any juice will do!)
1 cup ice
lime seltzer
1 oz vodka

Directions:

1. Combine the lime juice, cherry juice, and vodka in a glass, stir. Add ice and top with seltzer!

Nutrition facts: 125 calories, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 10 milligrams sodium, 12 grams carbohydrates, 0 grams fiber, 10 grams sugar, 0 grams protein

Sourdough Soft Pretzel Bites

During quarantine, I have taken advantage of the extra time in the kitchen and have been experimenting with baking sour dough bread and pretzels. The soft pretzels are SO delicious!

For sour dough starter, I used a San Francisco Sour Dough starter kit (click here for example) which is basically flour and live active cultures (probiotics). I picked up at the grocery store, or you can buy the kits on-line as well. It takes about 7 - 10 days to get the starter ready to use! Or you can make your own sour dough-type starter with flour and water, yet it can work to get similar baking results, click here for a recipe from King Arthur to make your own sour dough starter.

Sourdough Soft Pretzel Bites
Yield 4 - 5 dozen

Ingredients:
1 cup active sourdough starter
1 1/4 cups warm water
1 1/2 teaspoons salt
1 tablespoon sugar
3 1/2 cups unbleached all-purpose flour
2 quarts water
1/3 cup baking soda
1 egg white, beaten
salt for topping

Directions:
1. In a mixing bowl combine the starter, water, salt, and sugar. Stir to combine or use a stand mixer with a dough hook. Then start adding the flour, start with 2 cups and then gradually add the remaining flour. Knead on low speed or by hand for 10 minutes. The dough will pull together, if it seems that the dough isn’t pulling together away from the bowl, add a little more flour 1/4 cup at a time.

2. Transfer the dough to a oiled bowl and then cover and let it sit for 4 - 5 hours. While the dough sits, every hour or so pull the dough into the middle and gently press down and flip over. This will help to soften the dough. If it is sticky, sprinkle lightly with flour.

3. Then refrigerate for 2 hours or overnight. The dough will continue to rise when it is in the refrigerator.

4. Remove the dough and line 2 baking sheets with parchment paper.

5. Turn the cold dough onto a floured surface. Then working in batches, remove a chunk of the dough and using your hands, roll the dough on the counter to form a rope. Then cut the dough into about 1-inch pieces. Place on the prepared baking sheets. Once you are done with all the dough, cover the sheets and let them sit for 1 hour.

6. Preheat the oven to 350 degrees F. Meanwhile, fill a large pot with water and the baking soda. Bring to a gentle boil. Then working in batches, add 10 - 12 of the pretzel bites to the boiling water at a time. Let boil for 10 - 15 seconds, stir to flip the bites, and then boil for another 10 - 15 seconds. Remove with a slotted spoon and return to the baking sheet.

7. Using a brush, lightly coat each bite with the egg white wash. And lightly salt the pretzels. Once a tray is ready to go, bake for 15 - 20 minutes or until golden brown.

Store extra pretzels in a container and then re-heat on a baking sheet for best results. Or freeze a bag of the bites too and then heat on a baking sheet until warmed through.

Happy Baking!

Quarantine Kitchen: Sheet Pan Fajitas

Sheet Pan Steak Fajitas (Image Source: Getty Images)

Fajitas can be a quick and simple dinner, especially when they are a sheet pan dinner! This recipe uses steak although it can be adapted to to include different protein options, for example: chicken and shrimp work well with this too.

Cooking in the kitchen!

It’s important to note that credit for this recipe goes to our youngest son, he came up with this marinade recipe over a year ago. He started with oil and then picked spices from the cupboard to come up with something that he thought would be a little spicy and flavorful for fajitas! It’s so delicious, we make it routinely now.

Also when we make these we also always do some chicken, shrimp, or steak and some tofu! For tofu, opt for a baked tofu (the texture is great), like Caribbean Baked Tofu by Soy Boy. You can combine the different proteins on one sheet pan or separate sheet pans, depending on your preference.

Check out our Facebook page for a video of this recipe!

Sheet Pan Fajitas

Serves 6

Ingredients:

1 pound steak, fat trimmed
2 bell peppers (variety of colors if possible!), seeds removed and sliced
1 sweet onion, peeled and sliced
1/4 cup olive oil
2 tablespoons lime juice
2 teaspoons chili powder or spicy paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Directions:

1. Preheat the oven to 425 degrees F.

2. Arrange the sliced peppers and onions on a sheet pan.

3. In a small bowl, whisk together the oil, lime juice, and spices. Pour the sauce over the vegetables and toss to combine. Note: if you are using chicken or shrimp, you can add directly to the sheet pan with the veggies during this step.

4. Place the vegetables in the oven for 10 - 15 minutes to start cooking.

5. Meanwhile, over medium heat on the grill, sear the steak on both sides. Then slice into thin slices.

6. Remove the tray of veggies from the oven, add the sliced steak. Also add cubes of tofu during this step. Then continue to cook for another 15 minutes or until the steak is cooked to your preference.

   Serving suggestion: Serve with whole wheat tortilla, chopped veggies, and salsa.

Quarantine Kitchen Recipe: Utica Greens

During this crazy time, we have been taking time and trying new recipes in our Quarantine Kitchen. Each week, one of our sons and me are filming a couple of different recipes! Here’s one of the latest, Utica Greens prepared by: Larry & Molly Morgan. Hope You enjoy!! :)

Utica Greens

Serves 4

Ingredients - Topping:
1/2 cup extra- virgin olive oil
1 cup bread crumbs
1/2 cup Parmaigiana-Reggiano, grated

Ingredients - For the Greens:
1 head escarole (about 1 1/4 pound)*
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin*
4 to 6 hot cherry peepers, tops and seeds removed, sliced thin
2 cloves garlic, minced
Sea salt and pepper, to taste
1/2 cup Parmigiana-Reggiano, grated

*Notes: You can swap out escarole for other greens like kale or collard greens! And instead of prosciutto use 2 oz of vegetarian sausage crumbles or skip all together.

Directions:

1. The greens: Trim the escarole and rinse the leafs. Bring a large pot of water to boil. Once the water is boiling, add the greens and blanch for about 2 minutes. Drain and then cover with ice to stop the greens from cooking. Set greens aside. Notes on types of greens: If using collard greens, simmer in vegetable broth on low for 45 minutes to soften. For kale, blanch for 2-3 minutes until the kale is bright green and tender.

2. Prepare the topping: mix the oil, whole wheat bread crumbs, and cheese. Stir to mix. Set aside.

3. Preheat the broiler.

4. Coat a skillet with olive oil and over medium heat, saute the cherry peppers, prosciutto, and garlic for about 5 minutes. Then add the greens to the pan and season with salt and pepper.

5. To the skillet add half of the prepared topping and 1/2 cup of the Parmigiana-Reggiano cheese. Stir continuously to keep from burning.

6. Transfer the mixture to a baking sheet. Top with the remaining topping. Broil for 2 - 3 minutes, or until the topping is lightly browned.

7. Serve immediately.

Check out our Facebook page for video tutorial of us making this recipe!

This recipe was adapted from: https://cooking.nytimes.com/recipes/1018594-utica-greens

Quarantine Kitchen: Jalapeno Poppers

We had some jalapeno peppers in the refrigerator that needed to be used up and needed something fun to go with dinner, so jalapeno poppers is what we made! One key to how delicious they were is certainly the jalapeno peppers, KABOOM! Jalapeno Peppers.

Sunset KABOOM! Jalapeno Peppers (Image Source: Sunset.com)

KABOOM! jalapeno peppers are grown by Sunset. The peppers according to Sunset are described as a “full-flavored and juicier cousin to the traditional green jalapeno”. The bag they come in is pictured right. If you can find them at the grocery store, they are definitely worth buying.

As a side note, Sunset grows lots of other amazing tasting produce too - check out their website for more specifics, click here.

Jalapeno Popper (Image Source: Molly Morgan)

Jalapeno Poppers

Serves 4

Ingredients:
8 Sunset KABOOM Jalapeno Peppers
4 oz light cream cheese
1 teaspoon garlic powder
1/2 cup whole wheat panko bread crumbs
2 oz sharp cheddar cheese, shredded

Directions:

1. Remove the seeds from the peppers and cut in half lengthwise.

2. In a small microwave safe mixing bowl add the cream cheese and microwave for 30 - 45 seconds to soften.

3. To the cream cheese add in the garlic powder, panko bread crumbs, and cheddar cheese. Mix well.

4. Stuff each pepper with the cream cheese mixture.

5. Place on air fryer tray* and air fry for 8 - 10 minutes at 350 degrees F. Or until cheese is melted and lightly brown on top.

*If you don’t have an air fryer - you can bake these in the oven at 425 degrees F for 12 - 15 minutes OR until the cheese is melted and they are lightly browned on top.

Nutrition Facts (per serving): 150 calories, 9 grams fat, 6 grams saturated fat, 0 grams trans fat, 30 milligrams cholesterol, 240 milligrams sodium, 9 grams carbs, 2 grams fiber, 3 grams sugar, 8 grams protein

Instant Pot: Lemon Garlic Chicken

This is a very tasty pressure cooker recipe! It is very flavorful and easy to pull together. Give it a try!

Instant Pot Lemon Garlic Chicken (Image Source: Getty Images)

INSTANT POT LEMON CHICKEN
Serves 6.

Ingredients:
2 tablespoon olive oil
3 tablespoon butter
1/2 teaspoon garlic powder
4 garlic cloves, sliced or minced
1 sweet onion, chopped
1/2 teaspoon basil
1/2 teaspoon ground parsley
2 - 3 tablespoons fresh lemon juice
6 - 8 chicken thighs
zest of 1 lemon

Directions:

1. Set the Instant Pot to saute. Add the butter and olive oil. Then add the garlic powder and garlic. Saute until fragrant. Add the onion, basil, parsley, and lemon juice to the pot. Saute for 2 - 3 minutes.

2. Add the chicken thighs and lemon zest to the pot. Lock the lid and adjust the settings to pressure cook. Cook on high for 10 minutes. Then release the steam.

Serving suggestion: Serve over brown rice or cauliflower rice with steamed or roasted broccoli.

Nutrition facts (per serving): 200 calories, 14 grams fat, 6 grams saturated fat, 0 grams trans fat, 65 milligrams cholesterol, 90 milligrams sodium, 4 grams carbohydrates, 1 gram fiber, 1 gram sugar, 14 grams protein.

Quarantine Kitchen: Chicken Riggies

This creamy pasta dish is a favorite at our house and perfect for cooking up in quarantine times! Chicken Riggies is a dish that originates from Utica, NY.

Below is the recipe and on Facebook (Creative Nutrition Solutions) you can find a video of our son and I cooking up the dish! AND of course, remember to thoroughly wash your hands before and throughout the cooking process.

Chicken Riggies

Chicken Riggies (Image Source: Getty Images)

Serves 8

Ingredients:
2 tablespoons olive oil, divided
1 cup red bell pepper, chopped
1 cup sweet onion, chopped
4 hot cherry peppers, sliced thin
1 pound chicken thighs or chicken breast, cubed
1 pound rigatoni, cooked and drained
1 jar roasted garlic pasta sauce
1/2 cup heavy cream
Parmesan cheese

Directions:

1. In a skillet add 1 tablespoon of the olive oil and heat over medium heat. Add the red bell pepper and sweet onion. Saute for 5 - 7 minutes, until tender. Then add the hot cherry peppers and saute for one minute more. Remove the vegetables from the skillet and set aside.

2. Add the remaining olive oil and chicken to the skillet, cook for 6 - 8 minutes. Season with sea salt and black pepper, to taste. Add the vegetables back to the skillet with the chicken.

3. Add the pasta sauce and heavy cream. Simmer for 3 - 4 minutes. Toss the sauce with the cooked rigatoni and serve topped with Parmesan cheese.

   ENJOY!