Marc Richards

Hi there!  I'm Marc. This is my little corner of the web.
Here's a few small things you should know about me:

Sometimes I post funny stuff for you to read.  

I love food, so every Friday, I share a recipe of my own, or one that I've found online, etc. If you have a recipe you'd like to share, you can post it here!

Here's a couple of my favorite sites: 
ShouldIWearPantsToday.com and IsItLunchtimeYet.com.
Please enjoy them! :)

 


 

Posts from October 2013


Foodie Friday: Braciole, Stuffed Beef Rolls in Tomato Sauce
It's another Foodie Friday and this dish makes me so happy I make it probably more often than I should.  I'm thinking I might make it tonight, actually. As always, if you give it a try, let me know! :)  Happy Foodie Friday!

Braciole, Stuffed Beef Rolls in Tomato Sauce 
Serves 4

4 thin slices boneless beef round (about 1 pound)
1 garlic clove, finely chopped
2 tablespoons freshly grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
4 thin slices prosciutto
2 tablespoons olive oil
2 garlic cloves, lightly crushed
1 cup dry red wine
4 cups tomato puree
4 fresh basil leaves, torn into small pieces
1 pound ziti or penne, cooked and still hot

Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness.

Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.

Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.

Stir in the tomato puree and basil.

Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.

Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.

 
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Foodie Friday: Garlic Parmesan Chicken and Noodles
This one is pretty yummy and very adaptable.  I found this recipe online some time ago and it called for peas.... thing is... I hate peas, so I swapped in broccoli instead!

Garlic Parmesan Chicken and Noodles
Makes: 4 servings
Oven: 450°F 5 mins
Start to Finish: 30 mins
 
ingredients
6 ounces extra-wide egg noodles
2 pounds boneless, skinless chicken breast
1 package frozen broccoli
4 cloves garlic, minced or 2 teaspoons bottled minced garlic
1 3/4 cups whole milk or light cream
1/2 slice white or wheat bread, or coarse breadcrumbs
3/4 cup shredded Parmesan cheese
 
Preparation
 
1. Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
 
2. Cook chicken thoroughly, then shred. Prepare frozen broccoli to package directions.
 
3. In saucepan combine chicken, garlic, and whole milk; heat through. Cover and keep warm.
 
4. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 tablespoons melted butter.
 
5. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme.
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Foodie Friday: Orange Chicken
Yum!

Orange Chicken
 
Ingredients:    
2 boneless, skinless chicken breasts
2 cups rice
1 pkg frozen broccoli
1 ½ cups orange juice
¼ cup dark brown sugar
2 tbsp low sodium soy sauce
1 tbsp chili garlic sauce
½ tsp ground ginger
2 tbsp cornstarch or 1 tbspflour
 
Sauce:
Combine orange juice, dark brown sugar, soy sauce, chili garlic sauce and ground ginger in a small saucepan over medium/medium-high heat. Once sauce mixture is hot, add cornstarch/water slurry to sauce to thicken.
 
Broccoli and Rice:
Prepare each according to package directions. 
 
Chicken:
Cut up the chicken breasts into bite-sized pieces. Season with salt and pepper to taste. Stir fry the chicken breast in a hot skillet with about 2tbsp of vegetable oil (enough to coat pan well.)
 
Add sauce and cooked broccoli to the stir fry at the last minute, but be careful to not over-cook the broccoli. Stir constantly to coat chicken and broccoli with sauce.
 
Serve over rice.
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LOOK: Marc's Outer Banks Trip
 
I think late September / Early October might be my favorite time of year to go to The Outer Banks in NC.  Here's a little video relaxation file for you... just the waves rolling into the beach on Hatteras Island.  I also stuck a few pictures here too.
 
Click to view imgae gallery in Blog post page.
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