Author: Dave Tappan

Pokin’ through my pantry, I found some lovely manicotti shells. Then, I recalled a recipe involving Italian sausage and cheese. Italian Sausage Manicotti 1 pound Italian sausage, hot or sweet1/2 medium yellow or sweet onion, diced4 garlic cloves, minced2 teaspoons Italian seasoningPinch crushed red pepper flakes8 ounces chive and onion cream cheese1 cup ricotta cheeseFresh-ground pepper, to taste1 1/2 cups shredded mozzarella cheese, divided10 manicotti tubes, cooked according to package directions1 (24-ounce) jar pasta sauce1/3 cup grated Parmesan cheese Preheat oven to 350 degrees and grease a 9×13-inch baking dish.Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.Turn heat to low and add cream cheese. Stir until melted. Remove from heat.Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.Cover and bake for 25 minutes.Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

Today is National Chicken Lady Day, which honors Dr. Marthenia “Tina” Dupree. Dupree was the Director of Community Relations and Training at the second-largest chicken restaurant chain in the world for over 12-years. Dr. Dupree led numerous efforts to improve education in her community. She provided training and certification that led to business opportunities to many in her area. She not only led by example, but she enhanced the lives of those around her. President George W. Bush hosted Dupree at the White House shortly after his 2001 inauguration. Bush praised her efforts to raise educational standards. Bush then proclaimed November 4 as “National Chicken Lady Day!” Let’s celebrate with another great “Chicken Lady”…my mom. Ruthie’s Chicken and Dumplings 3/4 cup all-purpose flour, dividedKosher salt and fresh-ground pepper, to taste1 fryer chicken (about 3 pounds), cut up2 tablespoons canola oil1 large onion, chopped2 medium carrots, chopped2 celery ribs, chopped4 garlic cloves, minced6 cups chicken stock1/2 cup white wine2 teaspoons sugar2 bay leaves5 whole peppercorns DUMPLINGS:1-1/3 cups all-purpose flour2 teaspoons baking powderKosher salt and fresh-ground pepper, to taste2/3 cup milk1 tablespoon butter, melted SOUP:1/2 cup heavy whipping cream2 teaspoons minced fresh parsley2 teaspoons minced fresh thymeAdditional salt and pepper, to taste 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Here’s something for a cool, Fall weekend. I used to make this at Tappan Out Pizza, when I was closed on Sundays. Mama Areola’s Sunday Gravy 2 pounds boneless beef chuck roast4 tablespoons olive oil, divided1 pound uncooked sweet or hot Italian sausage links6 cloves garlic4 large sprigs fresh basil4 tablespoons tomato paste2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano1 1/2 teaspoons kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as neededCooked spaghetti, for serving Step 1:Cut 2 pounds boneless beef chuck into 4 pieces.Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.Transfer to a plate.Step 2:Reduce the heat to medium.Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.Sear until golden-brown all over, about 5 minutes total.Transfer to the plate with the chuck.Step 3:Remove the pot from heat and let cool slightly, about 2 minutes.Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.Step 4:Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.Step 5:Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.Step 6:Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.Fill half of one of the empty tomato cans with water and pour the water into the pot.Using a wooden spoon or potato masher, break up the tomatoes into small bits.Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.Step 7:Increase heat to medium-high and bring the sauce to a rapid simmer.Return the chuck, sausages, and any accumulated juices to the pot.Reduce the heat to low and partially cover the pot.Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.Step 8:Transfer the chuck and sausages to a clean cutting board or plate.Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)Step 9:Taste and season the sauce with more kosher salt and black pepper as needed.If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.Serve the sauce over cooked spaghetti.

We have some cold, wet weather headed to Redding this week. Bundle up with a classic. Tomato Soup with Cheese-Onion Toast For the Tomato Soup:2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced1 carrot, chopped2 cans (28 oz each) whole peeled tomatoes4 cups vegetable broth2 tbsp tomato paste1 tsp sugar1 tsp dried basil1/2 tsp dried oreganoKosher salt and fresh-ground pepper, to tasteFresh basil, for garnish For the Cheese and Onion Toast:4 slices of crusty bread2 tbsp butter, softened1 small onion, halved and sliced into half moons1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese Prepare the Tomato Soup:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.Stir in the tomato paste and cook for 1-2 minutes.Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.Use an immersion blender to blend the soup until smooth. You can blend the soup in batches using a regular blender, if you don’t have an immersion blender.Season with salt and pepper to taste. Keep the soup warm on low heat. Prepare the Cheese-Onion Toast:Preheat your oven’s broiler or a toaster oven.Spread the softened butter on one side of each slice of bread.Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning. Serve:Ladle the hot tomato soup into bowls.Serve each bowl of soup with a slice of cheese and onion toast on the side.Garnish the soup with fresh basil leaves.

Here’s a side for my surf n turf dinner. It’s a good lookin’ side, it’s delicious and it makes your pee smell funny! Garlic-Parmesan Bacon Wrapped Asparagus 2 lb asparagus cleaned, woody ends removed1 stick unsalted butter2 tbsp minced garlic1 lb thin-sliced bacon½ cup finely grated Parmesan cheeseRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste Preheat the oven to 425°F.In a saucepan, melt the butter with the minced garlic.Brush the asparagus spears lightly with the melted Garlic Butter.Bundle the asparagus in three’s. Wrap a slice of bacon around the stems. Repeat with the remaining spears and bacon.Place into the oven and bake 20-25 minutes, depending on how thick the asparagus is, turning halfway through cooking.Increase oven temperature to broil and cook an additional 3 minutes to crisp up the bacon.Remove from oven and sprinkle with Parmesan cheese and red pepper flakes. Salt and pepper, to taste.

We are in Crock-Pot heaven! Crock-Pot Chicken Cacciatore 6 bone-in, skin-on chicken thighs1 tablespoon olive oilKosher salt and fresh-ground pepper, to taste8 ounces sliced mushrooms2 teaspoons minced garlic1 yellow onion, halved & sliced into half-moons1 green bell pepper cut into 1/2 inch pieces1 red bell pepper cut into 1/2 inch pieces4 carrots, rinsed & cut into 1/2 inch rounds1 teaspoon Italian seasoning1 14 oz. can diced tomatoes1 24 ounce jar marinara sauce1/2 cup pitted Kalamata olives2 tablespoons chopped parsleyBasil leaves, for garnish Heat the olive oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper.Cook the chicken for 4-5 minutes per side, or until golden brown.Remove the chicken from the pan and place it in the slow cooker. Add the mushrooms to the pan and cook for 4-5 minutes or until tender.Add the garlic to the pan and cook for 30 seconds.Place the mushroom mixture, onion, bell peppers, carrots, Italian seasoning, tomatoes and marinara sauce in the slow cooker.Gently toss all the ingredients together.Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.Remove the cover and stir in the olives. Sprinkle the parsley and basil leaves over the top and serve with linguine, fettuccine or spaghetti and some of the marinara out of the crock-pot.

Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.

The rib purest might say that ribs should only be smoked. Although I do love a good smoked rib, I vehemently disagree. I think your oven is a rack’s best friend. Wine Braised Baby Backs 2 racks of baby back ribs. Nice rack!Dry Rub:8 tablespoons light brown sugar, tightly packed3 tablespoons kosher salt1 tablespoon chili powder1 teaspoon ground black pepper1 teaspoon cayenne pepper1 teaspoon jalapeno seasoning1 teaspoon Old Bay1 teaspoon dried thyme1 teaspoon onion powder Braising Liquid:1 cup white wine2 tablespoons white wine vinegar2 tablespoons Worcestershire sauce1 tablespoon honey2 cloves garlic, choppedPreheat oven to 225 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Staying on that crock-pot jag… Crock-Pot Tuscan Chicken 6 bone-in, skin-on chicken thighs, or skinless, boneless breasts4 teaspoons Italian seasoning1 teaspoon onion powderKosher salt and fresh-ground pepper, to taste4 cloves garlic, minced1 cup sun dried tomatoes, drained and chopped1 cup chicken broth2 cups heavy cream1 cup Parmesan cheese, grated2 cups baby spinach, choppedYour favorite pasta, cooked Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.In a large skillet, brown the chicken on both sides for about 4 minutes. Do this in batches of three, to get good color on the chicken.Spray the inside of the crockpot with nonstick cooking spray. Layer the browned chicken in the bottom of the crockpot.In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.Pour the sauce over the chicken into the crock pot.Cook on high for 4 hours, or low for 6 hours.Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.Season with additional salt and pepper, if needed. Serve over cooked pasta, and enjoy!

Happy Friday! Happy Weekend! Enjoy yourself. You deserve it! Eat, drink, love and be happy! Would it kill ya? Beer Braised Ribs 1 cup brown sugar2 packs of fajita seasoning (It’s weird, but it works)2 tablespoons paprika2 racks St. Louis ribs1 can or bottle of beer4 cloves garlic, minced1 tablespoon honey4 tablespoons Worcestershire sauce1 tablespoon yellow mustard Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. If you have the time, place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight. Otherwise, just let the rubbed ribs set at room temperature for at least an hour. Preheat an oven to 225 degrees. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.Bake in the preheated oven until the ribs are very tender, 3 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.Preheat the oven’s broiler and set the oven rack about 6 inches from the broiler.Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.