Chicken Roulade

You've seen the quick videos that show a dish being prepared, well this one caught my eye.  What I like most about it is that it can be made most of the way and finished in the oven in about 20 minutes give or take whether or not I had to refrigerate it first.  I like a meal like this  because I can get it mostly ready then dinner can be on the table in the time it takes to cook the pasta.  



Preheat oven to 375.  


Each chicken breast will net 2 roulades.  First, rinse 2 Boneless Chicken Breasts and filet each in half resulting in 2 full sized breasts but half as thick.  Place in a gallon zip lock and pound them to get a consistant thickness.  Pat them dry with a paper towel.  Add S&P and Pesto.  (NOTE: I added Basil Leaves instead of pesto, so either way can work.)  Add 2 or 3 Thin Roma Tomato Slices and Grated Mozzarella Cheese.  Roll the chicken breast, starting with the pointed end and secure with a tooth pick.  Heat a skillet over medium and add Olive Oil to coat.  Brown all sides of the chicken.  It will not be completely cooked through and will have to be finished in the oven.  

Once browned, top with Mozzarella Cheese, drizzle with Olive Oil and add S&P and a Basil Leaf. Add Grape Tomatoes to the pan and place in hot oven for 15-20 minutes.  Serve over hot Pasta. 

If making this ahead:
Once the roulades are browned, let cool and refrigerate .  Remove from the refrigerator as the oven heats to 375.  Heat the skillet and add Olive Oil to coat.  (If you don't heat the skillet first, the chicken will absorb the oil resutling in a greasy finsihed product.)  Add the Chicken Roulades and top with Mozarella and drizzle with Olive Oil and S&P and a Basil Leaf.    Add grape tomatoes and place in hot oven.  May need 20-22 minutes to finish so it is cooked thoroughly and hot in the center.  Serve over hot pasta.  

Some other roulade ideas are Brie and Asparagus or Ham and Swiss.  

Linguine Carbonara

We had 2 snow days which has extented our New Year Holiday and left me motivated to try some new dishes! I figured Pasta Carbonara is perfect dish for a cold winter night.  

This one was pictured in Williams-Sonoma's Christmas catalog and caught my eye.  They used to print the recipes within the pages but now you have to go online and their test kitchen posts all of their ideas in their recipe section.  I had to do a bit of hunting but finally located the one I was looking for.

They used a fat spaghetti shape and I used Linguine.  I think both are suitable.  I read all the time about adding reserved pasta water to dishes but this is the first time I actually did it.  My family competely loved this dish and I can still imagine the delicious flavors, even now, so needless to say, this recipe is a keeper!  

I served it with a simple salad but you can pair this with all manner of things, a Grilled Veal or Pork Chop, Ribs, Boneless Chicken Breast, Italian Sausage, Cheese Toast, even Seared Scallops, but you get the idea, it's versatile! I can even invision adding Orange Zest to this dish for a new dimension.

This makes 4 servings and in my household more like 3 because 1 person, whom we shall not name, ate 2 of them!  Cut 6 Slices of Thick Smoked Bacon Crosswise into 1/2" Lardons.  (NOTE: Lardons are my new favorite Bacon shape!)  

In a preheated skillet, cook Bacon, stirring often, until crispy.  In the meantime, get a pot of water boiling for pasta and ready 2 Cloves of Garlic in the garlic press.  In a bowl, beat 2 Eggs and add 3/4 Cups Parmesan Cheese.  Mince 1 Tbl Fresh Parsley.  Once you remove the cooked bacon, press the garlic into the bacon fat and cook til fragrant, about 1-2 minutes.  Remove the garlic with a slotted spoon and add to the dish with the bacon.  

When ready, cook 12 Oz Pasta til al dente and reserve about 1/2 Cup of Pasta Water.  Strain pasta and return to the pot.  Add the Egg and Parmesan Cheese mixture.  Toss to coat until cheese is melted.  Add pasta water as needed to create a sauce that just coats the pasta.  Top with the Bacon, Garlic and place in Pasta Serving Platter.  Serve onto pasta plates, grate additional Parmesan to order and top with parsley and freshly ground salt and pepper.  Enjoy!

My son took a photo using a filter and though I am typically against filtering my food photos and don't even edit them, I have to admit this one looks pretty appealing.  You be the judge.

Pasta Night - for Everyone!

Our club offers a pasta night once a week.  It's a really cool concept.  Two times now I have done my own Pasta Night at home ~ once on account of having leftover Rigatoni and last night intentionally using a really good Italian Gluten Free Penne.  

In the even years, my family holds a week long family get-together at Thanksgiving with about 28-30 of us all eating meals together.  We change up some of the dinners from year to year.  Based on the the head count as it builds each day prior to Thanksgiving Day, we decide which dinners are for a smaller group vs the full group. 

This meal is cool because it's cooked to order and the selections are chosen by the diner which works well when trying to accommodate various dietary restrictions.  I have been trying to work this out to serve it for a large group.  Having a few cooks and multiple pans will make it possible for a large group.  I'm also thinking the kids eat first, then adults afterward.

It's all in the prep, then it goes together quickly and with a big group working together, that part is fun.  The more ingredients you have, the more combinations you can offer. 

For last night, for three of us, this is what I served.  I already had the Marinara made, so that saved a step.  I have a vegetable plot in our community garden and had some Broccoli and a small Red Cabbage that I picked about an hour before prepping.  I also picked some Thia Basil from the community garden and I had some Fresh Parsley in my herb pots.  I just bought Sugar Snap Peas and a Yellow Squash.  I also had 2 links of cooked Italian Sausage from the night before that I cut into 1/2" slices.  I also had a locally grown Onion that I bought last Sat at our local farmers market.  So you can see where this is going with all of these fresh ingredients.  

We are trying out a gluten free diet so I precooked and cooled a very good Italian Gluten Free Penne made by a company called Schar.  I made Afredo Sauce and had that near by.  I quickly steamed the sugar snap peas and the broccoli each for about two minutes and placed them in separate bowls.  I thinly sliced the onion and the cabbage and placed them in separate bowls.  I recently bought a new Mandoline and made waffle shaped slices with the Summer Squash.  You can add whatever you want though, sauteed peppers, roasted eggplant, sliced zuchinni, sliced (or quartered) mushrooms, cooked bonelss chicken breast, raw shrimp, capers, pressed garlic, etc.  The larger the group, the larger the offering.

I have a 12" All-Clad skillet that is perfect for this meal.  Heat the pan over medium heat and add a TBL of Olive Oil.  Add the ingredients that the diner requests.  Sauté these together for a few minutes adding Salt and Pepper to taste.  Add the pasta and toss for about 1 minute.  Add Alfredo and toss for about 30 seconds til combined and hot.  If the sauce thickens too quickly, have water ready and add a splash or two as needed.  

For plating, in a pasta plate, add marinara to the bottom and swirl.  Add the freshly cooked pasta to the plate and top with freshly grated Parmesan Cheese and garnish with Italian Herbs and S&P if needed.  Eat at once with a salad and hot crusty bread.  

Wash the pan and utensils and begin again.  

Other sauces that can be added instead of just Alfredo and Marinara are Pesto, Tepenade, a Roasted Red Pepper topping, and even a Marsala or Picatta.  So with the combinations, the dishes are endless.  

For a big group, set out the pasta plates and the ingredients buffet style.  Allow each diner the chance to add to the bowl what they would like.  Then they can bring it to the cook who can make the dish to order.  NOTE: If using raw Shrimp or any raw meat, the plate has to be washed before serving.  I would have raw shrimp near the cook who can add it directly to the pan and all other meats I would precook.

Another option is have everyone gather in the kitchen, allow the cooks choice on the combinations, enjoy them one by one as they are done by sharing straight out of the pan onto small plates.  

Have fun and photograph all the selections as the dishes are finished.  

Mushrooms Marsala with Fresh Pasta

This idea goes back a few years ago when I entered some sort of dish into a cooking competition.  That dish inspired me to make this dish.  The thought has been swimming around in my head and I am just getting around to making it for today's lunch.
Last week, I made pasta sheets for my Roasted Eggplant Lasagne and when I was done, I rolled the extra dough into sheets.  I have mushrooms in the refrigerator and thought it would be tasty to make Mushrooms Marsala and arrange the mushrooms on cooked squares of pasta to create a loose stack.  To top it off, I'll add a light dusting of Fresh Parsley and Parmesan Cheese.
This is my recipe for Mushrooms Marsala.  Get a large pot of water on high for cooking the pasta.  If you are using dried lasagne sheets, cook them before cutting them into squares.  Of course, you can always serve this over a dried pasta shape of your choice.  And better yet, if you make pasta, then my all means make some.
First, wipe clean and slice thinly, 1 Pint of Bella Mushrooms.  In a small bowl, stir 2 Tbl Corn Starch with 1/4 Cup Beef Broth.  NOTE: For vegetarian, use Vegetable Broth.  Measure out 1/2 Cup Marsala Wine.
Heat a large skillet over medium high heat.  Add 1 Tbl Olive Oil and 1 Tbl Butter.  Add mushrooms and saute them quickly.  Deglaze the pan by stirring in the 1/2 Cup Marsala Wine and continue cooking for about 2 minutes.  It should bubble and appear to make a glaze.  Add the corn starch mixture.  Add beef broth until you have used a total of 1/2 of the can, you can add more if needed but do so slowly.  Season with S&P.  Continue to let the sauce cook, allowing it to bubble gently for another 4-5 minutes.  Turn off heat and add 1 Tbl Butter and swirl the pan after it has melted.  Cook the pasta either now, if fresh, or while you are making the sauce.

Layer the pasta and Mushroom Marsala Sauce on a warm plate and top with Parmesan Cheese and Finely minced Fresh Parsley.
I edited the sauce to result in a thicker sauce than what is pictured.  I liked the flavor but the sauce was slightly thinner than what I was going for. 

Roasted Eggplant Lasagne

I created this recipe in my head at least a few weeks ago and finally made it for dinner last night.  We all thought it was delicious!!  I used the Feta Cheese Filling I had in my freezer (recipe on this site).  But you can season a mixture of ricotta and mozzarella cheese for a short cut.  I already had some Marinara made as well, so that made life easier for me. I made my own pasta sheets while the Eggplant was roasting but you can use the no-bake sheets available at the grocery. NOTE:  I made and photographed a triple layer lasagne and I could've made it 4 layers.   Next time I will.  This recipe is for 4 layers.

If you are making your own marinara, make that first.  You will need about 3-4 cups total when using fresh pasta.  For dried pasta, you will need to add a bit of water to the lasagne so the pasta doesn't dry out the lasagne. 

Preheat oven to 300 for convection, otherwise 325.  Line 2 sheet pans with parchment paper for simple cleanup.  Next, Peel and Cut to 1/4" slices, 3 Medium Eggplants.  Brush each side generously with Olive Oil.  Season with S&P and place in oven.  After 20 minutes, flip the eggplant over and if it looks dry, brush with additional olive oil.  Rotate the pans and cook for the remaining 20 minutes, 40 minutes in all.  Remove from the oven when golden brown. 

While eggplant is roasting, get everything set up.  If you are making pasta sheets, get them done and cut.  Mix 8 oz Ricotta Cheese with 2 Cups Mozzarella Cheese.  Add 1 Egg Yolk, 2 tsp Dried Oregano (for Fresh 1 Tbl), 2 Tbls Fresh Parsley, 1 tsp Basil (for Fresh 2 Tbl), 1 tsp Kosher Salt, 1/2 tsp Pepper.  Stir gently until just combined. 

Preheat Oven to 375.

Butter a deep 9" X 12" Lasagne Dish.  Add a few Tbl of Marinara to the bottom of the dish and using the back of the spoon, spread around.

Add first layer of pasta.  Using about 1/3 cup of marinara, lightly coat the pasta.  Add 1/3 of the cheese mixture in small mounds, it doesn't have to be perfect, and spread with an offset spatula.  Layer with Roasted Eggplant.  Top with 1/3 Cup Marinara.  That is layer 1.  Repeat 2 more times.

For the final layer, top with pasta.  Generously top with marinara covering the pasta and add 1 1/2 Cups Mozzarella Cheese.  Drizzle with Olive Oil and sprinkle with Dried Oregano.

Cover with foil and bake for 30 minutes.  Remove foil and bake for an additional 12-15 minutes until bubbly and deep golden brown.  Remove from oven and let rest for at least 10 minutes before cutting.  Everyone will begin to gather in the kitchen and claim to be hungry, but let it rest for at least 10 minutes, regardless of their whining.

For serving, add marinara to the plate.  Place a square of lasagne on top of the marinara.  Serve at once with Crusty Bread and Olive Oil and an Italian Red Wine.  Buon Appetito!!

Roasted Vegetables over Angel Hair Pasta

When we ski, normally on arrival day we eat pasta of some sort.  I made this last year and have had a hankering for it because the Eggplant and Zucchini are just beautiful now.  This is the only picture I have because we ate when they were done and there were barely any left.  Next time I'll add another photo.  To make these roasted vegetables is quite simple.  Heat oven to 375.  Cut into 1" cubes, 1 Medium Eggplant and 2 Medium Zucchini.  Ciseler a Small Red Onion, as pictured.  It's a cool little shape!  Toss all the vegetables in 1/4 Cup Olive Oil or Canola or a combination of both and arrange in a single layer.  Sprinkle with Salt and Pepper to taste.  Add to the hot oven and roast for about 1 hour.  After 20 minutes, begin turning every 10 minutes or so until they are caramelized.  They will shrink quite a bit.   One sheet pan feeds about 4-5 people.  For serving, have pasta ready when the vegetables are done.  Plate the pasta, add the sauce, top with the roasted vegetables, and garnish with Parmesan Cheese.  Serve with salad and crusty warm bread.

Fettuccine and Asparagus

This basic recipe comes from Martha Stewart Living, May 2004.  I have made this recipe several times.  The last time I made it, I followed the recipe in terms of preparing the asparagus.  The recipe calls for blanching the asparagus then peeling it.  Peeling it was very difficult because the asparagus tends to be a bit slippery.  
I prefer my original preparation for 1 lb Asparagus rinsed, tips removed, and stems peeled to create strands.  Blanch the tips and strands for about 1 minute in boiling water until bright green.  Remove from water and place in an ice bath. 
In large pot, boil 6 quarts of water.  Once it boils, add 2 Tbl Salt and cook 1 lb Fettuccine until al dente.  Before draining pasta, remove 1 cup of pasta water.  While pasta is cooking, finely chop 2 Large Shallots.  Zest and Juice 1 Lemon.  Heat a large skillet over medium heat.  Add 1 Tbl Olive Oil.  Add shallots and cook until translucent.  Add 3/4 Cup Heavy Cream,  1/4 Cup reserved Pasta Water, and Asparagus Ribbons.  Bring to a boil.  Add cooked fettuccine, tossing until heated thoroughly.  If the sauce seems too thick or pasta seems dry, add additional pasta water.  Stir in Lemon Juice and Zest.  Season with Cracked Pepper and Kosher Salt.  Plate and top with generously with Shaved Parmesan Cheese.  Serve at once!!

Fresh Tomatoes over Pasta

I accidentally made this up when my sister D visited me in SF back in the 80's.  We bought fresh pasta and topped it with fresh tomatoes and herbs cooked in hot olive oil.  I made it a few years ago and haven't stopped.  My son and I eat this every time my husband is out of town, not that my husband doesn't like it but we both love it!!  It is super fast and I will never grow tired of these flavors.  I can easily eat this every week!  It's a perfect dinner when you have about 20 minutes to get it on the table.  It can be the entree or a side dish.
These quantities made 3 portions.  First, get the water on the stove.  Fill an 8 quart pot with 6 quarts of water and heat over medium heat, with the lid on.  Next, get the prep done.  When everything is laid out you actually look (and feel) like a chef.  Quarter, 10 perfectly ripe Cherry Tomatoes and place in a bowl.  Place 2 Cloves of Garlic in your garlic press.  You need a few Tbl of Fresh Herbs and you can substitute dry, but take note that dried herbs have a more intense flavor.  This time, I used 1 Tbl Fresh Parsley and 1/2 tsp Dried Oregano and 1/4 tsp Dried Basil.  Place on the counter, Bottle of good Olive Oil, Balsamic Vinegar, Red Pepper Flakes, Kosher Salt and Pepper Mill.
Once water is boiling, remove lid, turn heat to high and add 1 Tbl Kosher Salt.  Measure out Angel Hair Pasta add it to the pot.  Cook uncovered.  I have a gadget that has holes and each diameter represents the portion size.  So I used the 2nd hole (1 1/4" round) and then added a bit extra.  It may be approximately 1/4 pound per person.
Heat an empty saucepan over medium heat.
When hot, add 1/2 Cup Olive Oil.  Once hot, add Tomatoes.  They should sizzle.  Stir for about 1 minute.  Press Garlic straight into the pot.  Add 1 1/2 Tbl Balsamic Vinegar and swirl for about 30 seconds.  Add Herbs, 4 or 5 pinches of Salt, 4-5 grinds of pepper, 1 shake of Red Pepper Flakes and swirl.  Turn off heat.  Add 1 Tbl Butter without doing anything.
Drain pasta and plate.  Swirl Butter into the sauce and ladle over hot pasta.  Top with Parmesan Cheese. Indulge immediately with a salad and warm bread.

What happens when young meets up with mature in the kitchen...

I watch Food Network off and on, most often when it's cold.  Last week I came across and episode of Giada and her Aunt Raffy duking it out in the kitchen.  Competing forces of young vs. mature, formal schooling vs. family cooking methods handed down for generations, modern twists vs. never touched family recipes, it was very entertaining.  It begins with a glass of wine, of which neither lady denied.
I would do anything to cook with my mother again.  I was often in the kitchen with her preparing meals for the 9 of us when I lived at home.  As I moved about the country, when we were lucky enough to visit one another, we each took time to make something new or something the other had not had before.  Our visits were always something special in the kitchen.  When my mother and I talked on the phone our conversations virtually always turned to food and neither grew tired of it.  I rarely messed with old time favorites but if and when I did, my father always accused (accuses) me of messing them up.  Naturally after 6 years of food classes from 6-12 grade, a 4 year degree in Food Service and 15 years of food and beverage related hotel work at no less than 50 hours a week and often 60-70 hours, I feel a bit qualified to do so.  I suppose our station in life rarely changes among our family members no matter how accomplished.  I am not sure why that is, but it is.
That identical dynamic is at work when it comes to the kitchen and you can see it unfold on tv before your very eyes when Giada and Aunt Raffy are toiling away.  Together, they made a Rollatini that looked wonderful so I made it the other night.  After reading some of the comments on the recipe, most of which called for more flavor in the way of garlic, I re-read the recipe.  I surmised that it was not garlic they longed for, as there is clearly a reason the Italians didn't put it in there, but perhaps something more subtle and along the line of sauteed minced shallots.   I added that flavor instead and the result was delicious.  I will certainly make this many times in the future.  If you know how to make your own pasta, then this recipe is for you!
From start to finish this took about an hour.  First make your favorite fresh pasta.  I made my using flour, semolina flour and wheat flour.  You need enough to roll out a 12" circle 1/8" thick.  If you have too much pasta, cut it in half and make 2 rollatinis.  While the pasta is resting under a damp cloth, heat water in something big enough to add the rollatini without bending it.

For the filling, heat a small skillet over medium heat and cook 1 Large Minced Shallot in 1 Tbl Butter.  To a bowl, add 4 oz  Ricotta Cheese, 1 Egg Yolk, 2 Tbl Olive Oil, 1 Tbl Softened Butter, 1/3 Cup Parmesan, 1/2 Cup Chiffonade Fresh Spinach, 1/2 tsp Salt, 1/4 tsp pepper, and the shallots.  Roll out pasta to as thin as possible, 1/8".  Brush the outer 1/2" edge with an Egg Wash.  Spoon filling on pasta and spread evenly with an offset spatula without going all the way to the edge.
Roll tightly and then roll the rollatini in a clean kitchen towel.  Tie the ends with string.  Add Rollatini to the simmering water and cook for 20 minutes, turning it over half way through the cooking process.  Remove with tongs.  Let rest for 5 minutes, then remove the towel to further cool for another 5 minutes.  It should be cool enough to handle.  Preheat Broiler.
Generously butter a sheet pan.  Using a serrated knife such as a bread knife and without too much pressure, cut 1/2" slices and shingle them in 3 rows.  Brush with 2 Tbl Melted Butter and top with Parmesan Cheese.  Broil for 3-5 minutes until golden brown.  Serve with your favorite Marinara Sauce.  Raise your glass to toast the Giada's and Aunt Raffy's of the world!

Stuffed Shells

I haven't made these in a long time, in fact, I forgot I have made them in the past.  I like this recipe because it is prepared in 3 basic steps and can be done at once or in stages.  Mine are ready for the oven and took all of 40 minutes to get prepared.  I cooked and filled 24 shells, 12 for tonight and 12 to freeze for a few weeks from now.
For the pasta shells, boil a large pot of water over high heat.  Once it boils, add 1 tsp Salt and cook 24 Large Pasta Shells for about 12-15 minutes.  They need to be under done since they are being baked in the oven.
While water is boiling, slice 1/2 Large Onion very thinly and sautee in 1 Tbl Olive Oil for about 3  minutes until fragrant.  Add 1 lb Ground Beef and cook until just about done.  Add 4 Cups Marinara to the meat and onion.  I make my own marinara and the recipe is on this site or you can easily use a jar of your favorite.  Season the sauce with S&P to taste, Parsley, Oregano and Basil.  Let cook over low heat for for about 15 minutes.  While sauce is cooking make filling.
To a bowl add 15 oz Ricotta Cheese, 2 Cups Shredded Mozzarella, 1 Cup Parmesan, 2 Egg Yolks, 2 Pressed Garlic Cloves, S&P to taste, and 1 tsp Fresh Chopped Parsley.  If you want to add spinach to the filling I would chiffonade about 1 Cup of Clean Fresh Spinach and stir into filling.
Preheat Oven to 350F.  Drain pasta and rinse under cold water to stop the cooking process.  Butter casserole dish and add 2 cups of sauce.  Fill shells with filling and bury them in the sauce without overlapping.  Top with additional sauce as desired.   Cover dish tightly with foil and bake for 25  minutes.  Remove foil and bake for an additional 10-15 minutes until bubbly.  Let rest for 5 minutes before serving.  In the meantime, warm bread in the oven.  Serve additional sauce on the side.  Great with a simple salad.

Lasagna

It's that time of year when we begin to move from the grill to things baking and roasting in the oven.  This past week I made a Lasagna with homemade pasta.  If you don't want to or know how to make pasta, you can buy the no bake sheets that are simple to use and come out great.  The reason I love to make my own pasta is that the lasagna portions serve up easily while the layers remain in their place.
You can use a jar sauce or whip up your own.  For your own, in Olive Oil saute over medium heat, 1 Small Diced Onion and some crushed or minced Garlic.  Add 1 28 oz can Crushed Tomatoes.  Once it begins to bubble slightly, add S&P, Red Pepper Flakes, Fresh or dried Basil, Oregano and Parsley all to taste.  Turn off heat.  In the meantime, saute 1 1/2 Pounds of 85/15 Ground Beef with S&P.  You will also need 3 Cups Mozzarella Cheese and 8oz Ricotta Cheese. 
Begin by buttering well a Lasagna Casserole dish.  This is taller than a pyrex dish, allowing for 3 layers.  Lightly spread sauce, covering the bottom of the dish.  Add pasta sheets.  Add 1/3 of the remaining sauce.  Add 1/2 of the meat.  Add 1/2 of the Ricotta in dollops and spread with the back of a spoon and top with 1 Cup Mozzarella Cheese.  Add pasta again and repeat with 1/2 of remaining sauce and all of the meat and ricotta.  Top with 1 Cup of Mozzarella Cheese.  Add Pasta and and this time add the remaining sauce and last cup of Mozzarella.  Add 1/4 of Shredded Parmesan.

Preheat oven to 400.  Cover casserole with foil and bake for 30 - 35 minutes.  Remove foil and continue baking for 15 minutes or until bubbly and cheese is browned.  Let rest for 10 minutes before cutting.  Serve with a salad and warm crusty bread.  If you refrigerate this before baking, let it warm up before placing it in the oven.  For reheating as a leftover, I like to cut the portions and bake them on a cookie sheet at 350 for 20 minutes or so.

Chicken Cacciatore

This recipe comes from Cooking Light, Jan/Feb 1995.  I have made a few changes to it though.  This recipe is prefect for a large groups or as part of a buffet.  It's also perfect if you are expecting guests to arrive from out of town, for instance, you can have it ready and with a quick 10-15 minute warm up during a cocktail, dinner is done.  Warm a loaf of bread and serve with a salad.  This is also an easy meal for a college student to make and it is delicious as a leftover.  If you are cooking for yourself, eat this meal twice and freeze the rest for another week.

Rinse and pat dry with paper towels 6 Boneless Skinless Chicken Thighs.  S & P both sides.  Heat large pot over medium high heat.  Add 1 Tbl Olive Oil.  Add chicken and cook for 7 minutes on each side, turning only once.  While chicken is cooking prep vegetables.  Slice thinly 1 Cup Mini Bella Mushrooms, Slice Thinly 1/2 Onion, and 2 pressed garlic Cloves. 

Remove chicken and place on a plate.  Add vegetables to pot and cook for 5 minutes stirring all the while.   Add 1/2 Cup Pinot Noir, 1/2 tsp Oregano, 1/4 tsp Red Pepper Flakes, 1 28oz Can Crushed Tomatoes.  Cook for about 10 minutes and return chicken to pot.  Get a pot of water going for pasta.  Once it boils, add salt and pasta.  Give it a stir and cook uncovered until just done.  Drain and place on platter.  Top with chicken and sauce.  Enjoy with the remaining Pinot Noir!

Spicy BBQ Shrimp Alfredo

I didn't photograph this and really should've, but it was good!  In fact we ate all of it!  I have had a hankering for this dish and to make is saucier since I posted it.  With the impending effects of the oil spill we had best eat shrimp and support our shrimpers NOW!  Fortunately the locals haven't gouged the price yet.  Very large shrimp, head on, were $5.99 lb and I bought 2 pounds plus 2 pieces of Vanilla Roman Candy but that's another story!
This served 3 of us, 2 adults and a pasta loving 8 year old!  First do the prep because this dish goes together quickly.  Peel and devein 2 lb Large Shrimp and place on a paper towel lined plate to soak up excess water.  Get an 8 quart pot of water boiling.  Have ready 12 oz Angel Hair Pasta.
In the meantime, thinly Slice 1 Shallot and place in a bowl.  Slice Crosswise 1 Scallion Dark Green to Light Green for garnish and place in a bowl.  Measure out 3/4 Cup Chicken Broth,  Measure out 3/4 Cup Heavy Cream. 
Add 1 Tbl Salt to pasta water and add pasta.  Heat a large skillet empty over medium high heat.  Add 3 Tbl UnSalted Butter and when melted, add Shallot.  Sautee quickly, about 1 minute.  Add Shrimp and sautee quickly while turing shrimp over, about 2 minutes.  Sprinkle in 1 1/2 Tbl Flour and stir to coat.  Add Broth and continue to stir and turn the shrimp.  It will thicken quickly.  Let it simmer for about 30 seconds and reduce the heat to medium low.  Stir in Heavy Cream.  Let sauce simmer for a minute and turn the shrimp over in the sauce.  This will finish cooking the shrimp.  Add 1 1/2 Tbl Barbarque Shrimp Seasoning and a little Salt to taste.  Turn off heat.  Stir in 3/4 Cup Parmesan Cheese.  Drain Pasta.  Add a few Tbl Olive Oil to the pasta.  Serve pasta onto plates and top with Spicy Shrimp Alfredo Sauce.  Garnish with Scallions and additional Parmesan Cheese.  Wonderful with a salad and warm crusty bread!
BTW, I sell the BBQ Shrimp Seasoning.  It's $4 if you are local and $5 if I have to ship it.  Simply send me an email or place a comment on my blog so I can contact you and get your info!

Meatballs

My family loves spaghetti and meatballs and we typically have pasta and marinara on Monday nights.  When I am up to the task, we have meatballs, too.  I have to admit though, they are a lot of work.  Heating up the oil can be wasteful if only for a dozen so recently I began making enough to freeze 2 containers of 12 each.  With all the activities and running around, we get the full effect 2 more times with a fraction of the work and no mess!  I use my 1oz scoop to roughly measure out the amount needed.  It saves time and makes them more consistent in size.  I like to buy the meat the day I am making them and I let it sit out for 30 minutes to warm up before making the meatballs.    

In a bowl, add 3 lbs Ground Beef (90/10), 4 Cloves Freshly pressed Garlic, 1 Medium Onion Minced, 1/2 Cup Dried Bread Crumbs, 3 Tbl Finely Chopped Fresh Flat Leaf Parsley, 1 Tbl  Dried Oregano, 2 tsp Dried Basil, 2 tsp Kosher Salt, Freshly Ground Pepper and lastly 2 Beaten Eggs.  Using your hands, quickly incorporate all the ingredients without changing the grind of the meat.  If it is overworked it will resemble canned cat food.  Wash hands thoroughly.  Heat an empty skillet over medium high heat. Add Canola Oil to 1 1/2" deep.  Meanwhile, begin forming and quickly rolling the meatballs.  I like to do all the scoopinf then all the rolling.  Add the first meatball, you should immediately get a sizzle going and if not, pull it out and continue heating the oil.  Cook them in batches, 10-12 at a time, browning 1 side then the other to a medium brown.  When you get down to the last 2 batches, cook half of the remaining meatballs in each batch.  Do not over cook them.  They should be more medium inside as they will finish cooking in the marinara.  As you are cooking, the oil will begin to break down so you may have to lower the temp or you will find the later batches beginning to burn.  If your pot of marinara is on the stove near by, use a slotted spoon to remove any bits of onion floating around, and add it to the sauce.  It adds terrific flavor!  I drain the meatballs on a slotted spoon and add it directly to the sauce.  For the ones to be frozen, drain on a paper towel and freeze once cooled.  For Meatballs Grinders, serve the meatballs in marinara with a 6" length of Crusty Bread and Grated Provolone and Mozarella Cheeses.  Warm up the sandwich once made!

Fresh Tortellini with Spicy Alfredo

My son is a huge pasta lover, well so am I.  Whenever my husband goes out of town, pasta is on the menu.  I whipped this up after getting him home from an after school activity so dinner was filling and on the table in about 15 minutes, start to finish, no lie! 

Boil an 8 quart pot of water.  In the meantime, heat a large empty skillet over medium heat.  Mince 1 Large Shallot.  Mince Parsley or  1 Scallion green part only, for garnish. Get 1 Garlic Clove in press but don't press just yet.  To boiling water, add  1 Tbl Salt and Fresh Tortellini .  I bought the large pack, 1 Pound Fresh Tortellini, because in the past the 9oz is too small for the 2 of us.    Add 3 Tbl Butter to the skillet.  Add Shallot and sweat til softened, about 1 minute.  Press Garlic directly into the skillet and stir for 30 seconds.  Add 1 1/2 Tbl Flour and sitr to coat shallots.  Cook this for a few minutes, without browning.  Add 1/3 Cup 1/2 & 1/2.  Add 1 Cup Milk.  While stirring, let bubble very gently over medium/medium low heat til it thickens.  Turn off heat and add 1 Tbl Butter and Seasoning at this time.  I used Barbeque Shrimp Seasoning and a bit of S&P.  Swirl skillet to mix.  Add 1 Cup Parmesan Cheese.  Drain pasta and add directly to the skillet to coat.  Serve at once topped with Scallions and additional Parmesan Cheese!

Simple Marinara Sauce

In the time it takes to boil water and cook the pasta, this sauce should be done! For the purpose of the budget menus I suggest using a preseasoned sauce that you amend so you don't have to buy all of the herbs. Dice 1 Small Onion. Preheat sauce pan over medium heat. Add 1 TBL Olive Oil (or Canola if you don't have it). Saute onion quickly while stirring for about 2 minutes. Add 2 Cans Hunts Pasta Sauce. When buying these, pick whatever flavors you like, they can be but don't have to be alike. Stir until combined. Let sauce increase in heat until you get a slight bubble. Turn heat to low and let cook another 15 minutes. Add S&P and italian seasonings if you have them, using basil, oregano, red pepper flakes and parsly. Serve over hot pasta!
For a variaiton, roast vegetables in the oven. Toss peeled and cubed Eggplant, 1/2 " Sliced Zucinni and quartered Roma Tomatoes lightly in olive oil and S&P to taste. Preheat oven to 375 and roast for 50-60 miunutes. Immediately put vegetables in the sauce. Serve over pasta.

Roasted Butternut Sqaush Lasagne Recipe

This original recipe is from Gourmet Magazine, December 1995. If you have this issue laying around, it is filled with lots of terrific recipes. I made a few changes to this recipe. Namely they use Rosemary and I use Thyme. They use no-boil lasagne sheets and I make my own. I use 4 layers of pasta and they use 3. Lastly, I like serve mine atop homemade marinara to cut the richness. Anyway you look at it this lasagne is extremely versatile, appetizer, brunch, entree, side dish, and vegetarian if they eat dairy. It takes some bit of patience as there are many steps. It will all be worth it in the end, it always is!
This part can be made hours ahead. Preheat oven to 400. Using a very sharp knife, skin then cut up a 3 lb Butternut Squash into 1/2" cubes. Put 2 Tbls Olive Oil on a sheet pan and toss the squash. Arrange single layer, S&P to taste, then bake for 15 minutes. Half way through, using a spatula, turn squash over. Remove from oven and let cool.
Add 4 Cups Whole Milk to a saucepan. Add 1 Tbl Dried Thyme. Warm over medium heat until a simmer. Take it off the heat.
Heat large saucepan empty over medium heat. Add 1/2 Stick Unsalted Butter. Add 1 Tbl Pressed Garlic and stir for 1 minute. Add 4 Tbl Flour, stirring constantly for 3 minutes. Do not let the roux brown. If the heat is too high, lower it. Using a seive, strain the warm milk right into the roux, disgard the thyme. (A little ends up in the milk, no big deal.) Cook for about 10 minutes stirring occassionally until it begin to thicken. Take off the heat.
Using a buttered lasagne dish, add 3/4 cup of the milk mixture, making a thin layer. Using a slotted spoon, NOW add squash to pan with the milk mixture.
While all of this was going on, I made my own whole wheat lasagne sheets, but I am super de duper multi talented. If you don't have time to make pasta, simply use the no-boil sheets. Preheat oven to 375. Begin layering by adding pasta to lasange dish, then 1/2 of the squash mixture. Top with 1/2 Cup Grated Parmesan Cheese. Add a layer of pasta, and the other 1/2 of the squash mixture. Again, top with 1/2 Cup Grated Parmesan Cheese. Add another layer of pasta. In a bowl beat 1 Cup Heavy Cream and a Pinch of Salt until soft peaks. Spread whipped cream over top layer of pasta and top with 1/2 Cup Grated Parmesan Cheese. Cover with foil making certain the foil doesn't touch the topping. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes til golden brown. Let rest for 10 minutes. Using a serrated knife, cut into squares. Serve with Marinara. Enjoy this one. Hopefully it will become a family favorite!

Baked Macaroni and Cheese

There isn't a single dish I have made more than Baked Macaroni and Cheese. When I was a child, I received the Charlie Brown Cook Book one Christmas and it's the first recipe I made from that book and have made variations of it since.


This recipe for the most part comes from a Martha Stewart Living issue, her 10 Year Anniversary magazine.  I believe I cut the cheese in half.  A good Macaroni and Cheese begins with a bechemel, a white sauce. It begins with equal parts butter and flour. Then it goes from there.

In a large pot of salted water, cook 12 oz Pasta and drain. A pasta shape that has a hole works best. Cook pasta so it is under done, otherwise the pasta will be mushy once it bakes.




In a saucepan over medium heat, melt 1/2 Stick UnSalted Butter. Add 1/4 C Flour and stir with a whire whip continually for 3 minutes, DO NOT LET BROWN.  Add 4 C Whole Milk 1/2 C at a time, stirring all the while, 1/4 C Heavy Cream OR 1/2 & 1/2. This should take about 8 minutes. Turn off heat. Season with S&P.

Add 8 oz Grated White Cheddar Cheese (reserve 1/2 cup cheese for topping) and 5 oz Parmesan Cheese (reserve 1/4 C for the topping. Add pasta to cheese mixture.  Place into buttered caserole dish.

Top with 1/2 C Cheddar and 1/4 C Parmesan Cheeses. Top cheeses with 3/4 C Fresh Bread Crumbs.

Bake in oven preheated to 375F for 35 minutes or until golden brown. Let rest 10 minutes and serve.

Orzo Salad with Toasted Pine Nuts

I was at a meeting about 10 years ago in Bethesda, MD and our lunches were catered. One day we had a delicious orzo salad. I went home and made a similar version of what I thought I had eaten.






Here is the recipe I came up with for my Orzo Salad.  You can buy 2 shapes of orzo. I like the elongated shape because it doesn't compete with the shape of the pine nuts the way the tear drop orzo shape does.



Over medium heat, toast 1/2 C Pine Nuts in Olive Oil. Place in bowl. Dice 1 Red Pepper and saute for 3 minutes in the same pan as the pine nuts. Place in bowl.

Steam for 2 minutes, 1 1/2 C Broccoli florets. Rinse in cold water to stop the cooking process. Cook 1 1/2 C Orzo in a large pot of boiling water. It will take about 7 minutes. Drain and rinse in cold water to stop cooking process. Toss in 1 Tbl Olive Oil.


Mix up a Balsamic salad dressing or use your favorite Italian dressing. I like to use Good Season's Italian dressing packettes and I combine 2 vinegars and 2 oils when I make it. Toss all ingredients together and add S&P to taste. Top with Grated Parmesan Cheese. You can make this with many combinations of vegetables. I sometimes use grape tomato halves, black olives cut in half and asparagus.

Fresh Pasta with Fresh Tomato and Parmesan Cheese

I used to make 20 lbs of pasta a week to sell at our local farmers market. I haven't made it in a while but decided to after buying 6 roma tomatoes to make a quick topping I like.

Feel free to make your own pasta or buy fresh pasta in the dairy case. I made 24 oz of pasta and used 12 oz uncooked pasta.

This recipe goes quickly so the prep work has to be done in advance.

Cut 6 Roma Tomatoes into quarters the long way and remove all of the mealy parts and seeds. You will be left with the flesh of the tomato. Julienne, then dice and place in a bowl. Use any herbs you like. Pictured is fresh parsley and fresh oregano. Chop about 1 Tbl total fresh herbs. You want both pasta and topping to be done about the same time. This takes some co-ordinating depending on whether you use fresh or dried pasta.

Boil water for pasta in 6-8 quart pot. When ready, cook 12 oz Fresh Uncooked Pasta (8oz if dried). Heat empty All-clad saucepan over medium heat and add 1/2 C. Olive Oil. Heat for a few minutes. Add tomatoes, they should sizzle. Cook for about 1 minute to 1 1/2 minutes. Add 3 Cloves of Pressed Garlic. Cook for about 30 seconds, stirring. Add S&P and a Sprinkle of Red Pepper Flakes. Cook for about 30 seconds, stirring. Add 1 1/2 Tbl Balsamic Vinegar. While this is finishing, drain pasta and place on platter or individual plates. Pour tomatoes over cooked pasta. Top with shaved parmesan cheese and serve with crusty bread. Enjoy!

Cooks Note: While setting up these photographs, tomatoes cooked for and extra minute. I prefer this topping slightly more firm.