Creamy Summer Herb & Veggie Pasta

I'm pleasantly surprised to share that my picnic table-top herb and tomato garden is (wait for it)…still thriving!  I rarely manage to keep things alive this long, so i'm feeling pretty proud of myself. 

This week I suddenly found myself with a plethora of perfectly ripe summer tomatoes.  And by plethora, I mean 4.   Since i've already made my all time favorite Tomato-Mozz sandwiches twice (they're just that good), I wanted to switch it up and put together a hearty pasta dish that showcases not only my tomatoes, but also my summer herbs.

This creamy, delicious pasta is easy to put together, and makes the perfect summer dinner.  I started by roasting all of my favorite summer vegetables: squash, zucchini, sweet vidalia onions, and of course my summer tomatoes.  While the veggies were roasting, I blended up an 'almost-pesto' mixture of basil, oregano, lemon zest, walnuts, and olive oil.  After boiling some pasta, I stirred in bit of fresh spinach, the herb mixture and a touch of cream and parmesan. 

The best part about this dish is that it can easily be altered to incorporate any of your favorite seasonal vegetables (corn, asparagus, snow peas).  Just throw in your favorite veggies, choose a pasta shape, and get cooking! 

Ingredients:

"Almost Pesto"(measurement's don't need to be exact)

*8 basil leaves

*2 heaping tbsp. fresh oregano

*zest of 1 lemon

*3 tbsp. walnuts

*1/4 c. olive oil

*1 large (or 2 small) garlic cloves

*salt, pepper

Veggies:

*2 zucchini, chopped

*1 yellow squash, chopped

*4 tomatoes, chopped

*1 vidalia onion, chopped

*2 tbsp. olive oil

*salt, pepper

Pasta::

*2/3 lb. orrecchiete pasta (or 2/3 of the box)

*1/3 c. half and half

*1/3 c. parmesan cheese

*2 c. fresh spinach, roughly chopped

To prepare the veggies, preheat the oven to 375.  Place all of the veggies on a cookie sheet and toss with olive oil, salt, and pepper.  Roast for 20-30 minutes, stirring once, or until the veggies are tender.

Prepare the "Almost-Pesto" by combining all ingredients in a food processor and blending until smooth. 

Prepare the pasta according package directions.  Drain, return to the pot, then stir in veggies, half of the pesto mixture, fresh chopped spinach (it will wilt against the heat of the pasta), parmesan, and half and half.  Stir the pasta together, taste, and add more of the pesto mixture to taste (I used almost all of it).  Enjoy! 

Sausage & Hash Brown Breakfast Casserole

This weekend was one for the books.  Mike and I (finally) had our Greek wedding - something we had planned to do all along, but kept postponing.  The first time we got married it was in my church, and since it was important to Mike that we get married in his church as well, we agreed to have two ceremonies. 

My handsome Greek groom! 

What made the weekend interesting was the fact that it was actually a triple Greek wedding.  That's right, we shared the alter not only with Mike's brother Greg and his wife Sharon, but also his cousin Samantha and her husband Hess!  It's very important in the Greek religion to be married in the actual church, so since we were all married previously outside of the church we thought we would all catch up at the same time! 

Us three brides are in pink! 

For our second wedding we kept to immediate family only, so it felt more like a church service.  The priest thought it was just about the funniest thing ever - he was loving it! 

My mom and sisters at our post-wedding family dinner.

With my family in town, I wanted make sure I had something prepared (fuel for the big day if you will) for breakfast, but I have to admit - as much as I love house guests, I do not like getting up early to cook!    I'm always experimenting with make-ahead breakfast items, and this casserole is one i'll be making again in the near future. 

This casserole has all of your hot ticket breakfast items in one dish - sausage, hash browns, eggs, and cheese. What could be bad about that?  I assembled the whole thing a day early and popped it in the oven first thing in the morning.  With the help of some pre-shredded hash browns, this is super simple to put together. 

Ingredients (Serves 6):

*1 lb. mild (or hot if you prefer) Italian sausage

*1 tbsp. olive oil

*1 small onion, chopped

*8 oz cheddar cheese, grated

*1 lb. bag shredded hash browns (I like Simply Potatoes in the refrigerator section)

*5 eggs

*1 1/4 c. milk

*salt, pepper

In a large skillet, heat olive oil over medium high heat.  Remove the sausage from the casing and add to the pan.  Cook the sausage until it's browned all over, using a wooden spoon or potato masher to break it up as it cooks.  Remove the sausage from the pan and set aside in a large mixing bowl.  Add the onion to the pan and cook until lightly browned; add to the sausage. Stir in potatoes and half of the cheese with the sausage mixture.  Add to a casserole dish that has been sprayed with cooking spray. 

Whisk together milk and eggs, and season with salt and pepper.  Pour milk mixture over the sausage.  Top with remaining cheese.  If making ahead, cover and refrigerate until ready to bake. 

Preheat oven to 350.  Cover the casserole in aluminum foil and bake for 30 minutes.  Remove cover, increase the temperature to 400, and continue baking for 10 minutes, or until lightly browned.  Enjoy! 

Crock Pot Cheesy Salsa Verde Chicken Chimichangas

I had a really hard time thinking of a suitable name for this cheesy, delicious tortilla concoction. I finally settled up on Crock Pot Cheesy Salsa Verde Chicken Chimichangas - say that five times fast! 

The name, however, doesn't begin to describe the deliciousness - or the simplicity.  The week before last I promised new recipes, but exhaustion has gotten the best of me.  Between growing a tiny human, the heat, a particularly hectic time at work, and a little travel mixed in, I have just been so tired!  Fortunately said tiredness led me to do some crock pot experimentation and I have to tell you, this recipe will become part of my regular rotation. 

I started by simmering chicken breasts with onions, salsa verde, spices, and a little chicken stock.  When I got home from work I shredded it up and stirred in fresh spinach (get those greens guys), cream cheese, and just a touch more salsa verde.  But why stop there?  I rolled it up in a tortilla with a little cheddar cheese (for good measure) and browned it up into a lightened up version of a chimichanga.  Or should I call it a crispy burrito?  We'll stick with chimichanga.  This chicken would also be great in a quesadilla. 

Ingredients:

*6 8-inch flour tortillas 

*3 chicken breasts

*1 small onion, chopped

*1/2 c. salsa verde (plus more, if needed)

*1/2 tsp. cumin

*1/2 tsp. garlic powder

*1/2 tsp. salt

*1 c. chicken stock

*2 c. fresh spinach, roughly chopped

*4 oz. cream cheese

*3 oz. cheddar cheese, grated

*Cooking spray

In the crock pot, combine chicken, onion, salsa verde, garlic, cumin, salt, and chicken stock.  Cook on low for 8 hours, then shred with two forks.  Add in cream cheese and spinach, and 2-3t tbsp. more salsa verde if the mixture looks dry.  Cover and continue to cook for 15 minutes, or until cream cheese is easily stirred in.  Stir well to combine. 

Heat a nonstick skillet over medium high.  Lay out a flour tortilla on a work surface and scoop about a quarter cup of the chicken mixture into the center.  Top with about a tablespoon of cheddar cheese.  Fold in the sides of the tortilla, then roll it.  Spray entire outside with cooking spray, then lay it seam side down in the pan. Brown on all sides.  Serve with sour cream and more salsa verde.  Enjoy!

Restaurant Style Cheeseburgers

When I crave a burger, I'm a minimalist. Keep your fried egg, your imported cheese, even your bacon. Me? I want the classic.  Give me a golden, toasted bun, some ooey-gooey American cheese, a little ketchup, and perfectly juicy beef seasoned with just a hint of salt and pepper.  That's really all you need right? 

The problem is, when I make them at home, I can never seem to get that perfect restaurant quality.  I'll admit I used to try and make burgers with lean ground beef - that's a rookie mistake.  If you don't start with 80/20 ground beef, you're just wasting your time.  

The second part of my problem is that I love a thin patty (it's all about the meat to cheese ratio after all), but my burgers always seem to plump up so high on the grill or even in a pan.  Trying to press a burger just forces out all of the delicious juices and you end up with a dry, overdone burger. 

Fortunately for me, my friend Kendra introduced me to the perfect burger method and I doubt i'll ever turn back.  I wish I could take credit for it, but the method came from a recipe for Fake Shack Burgers on one of my favorite blogs - Smitten Kitchen.  They key is to form your patties very thick - I shaped mine almost like a meatball, and freeze them for 15 minutes.  The idea is not to freeze the meat, but to chill the fat content.  When the meat hits the hot pan, you immediately press it into a thin patty and since the fat is so cold, you won't lose any of the delicious juices in this initial step. 

The results might just give you the juiciest burgers you've ever tasted. The outside will be perfectly blackened, crisp, and seasoned to perfection. Of course, you can top yours with whatever you'd like - feel free to get fancy, or keep it old school like me! 

Ingredients (Makes 4 burgers):

Adapted from Smitten Kitchen

*1.25 lb. ground chuck (80/20 fat content)

*4 buns

*3 tbsp. butter

*salt, pepper

*toppings of your choice!

Divide your beef into 4 equal parts. Roll into thick patties or meatballs - they should be at least 2 inches high. Place on a wax paper lined plate and transfer to the freezer for 15 minutes (no more or less).  Heat a griddle to medium heat (300 degrees).  Add 1 tbsp. of butter and add your buns until they are just lightly golden and toasted. Set aside on plates. 

Increase your griddle temperature to high (400 degrees).  Add the remaining butter and add patties one at a time.  As soon as the patty hits the griddle, use a large spatula to press it down flat.  Use a second spatula if needed to ensure the meat doesn't stick to the pressed down spatula.  Season with salt and pepper.  Repeat with the remaining patties.  After 1.5-2 minutes, flip the patties and season the second side with salt and pepper.  Top with cheese, if using.  Continue to cook another 2 minutes, or to desired doneness.  Enjoy! 

Foolproof Grilled BBQ Chicken

We've all been there: standing over a hot grill for 45 minutes, crossing your fingers that your overly charred bone-in chicken is cooked through in the middle.  You're starving, as is everyone that's waiting as the sides and drinks fizzle out. 

If this scene sounds all to familiar to you, then this is the recipe for you.  It's completely foolproof, and will even save you about 30 minutes of standing over the flaming grill.  The secret?  Cook the chicken first of course! 

Un-glamarous, pre-grill shot! 

I've long been a fan of brining, which just means to soak the chicken in a mixture of salt and sugar (and sometimes garlic and herbs) before it cooks.  Brining keeps the meat incredibly moist and flavorful, so why not cook the chicken in the brine itself?  For this recipe, I fully cooked the chicken in boiling brine, then grilled it for less than ten minutes to add those grill marks and texture we all love, and topped it off with my favorite bar-b-que sauce. The results were perfectly cooked, super flavorful chicken, with no guess work required! 

This recipe would be great for a party since you can easily cook the chicken in advance, then throw it on the grill just before serving (I would refrigerate cooked chicken and allow it to sit at room temperature prior to grilling if making ahead).

Ingredients (Serves 2-3, easily doubled):

*6 bone-in, skin-on chicken legs

*12 c. water

*1/2 c. salt

*1/2 c. brown sugar, packed

*1 garlic clove, halved crosswise

*olive oil cooking spray

*store bought or homemade BBQ sauce

Bring water to a boil over high heat in a large stock pot.  When the water is boiling, add salt, brown sugar, and whole garlic head.  Add the chicken and boil until it just starts to pull away from the bone (about 20-25 minutes for legs). Remove the cooked chicken from the water and set aside. 

Preheat the grill over medium-high heat.  Spray the grill and chicken lightly with olive oil cooking spray.  Add the chicken to the grill and turn it just after you have light grill marks.  After you turn it, brush it with BBQ sauce.  Continue to turn and baste until desired doneness is reached.  Enjoy! 

Fried Shrimp

How was everyone's long weekend?  I hope everyone had time for some fun in the sun, but more importantly took a moment to thank or remember the brave men and women who have fought, or fight today, for our freedom. 

Besides a little day trip to Raleigh, I spent the weekend relaxing, lounging at the beach enjoying the beautiful weather with my best friend Magen, and kicking off the season with some scrumptious summer food. 

I always up my seafood game in the summer - maybe because I spend so much time near the ocean.  Sunday night, I thought I'd whip up some Fried Shrimp and not only was it simple, but these crispy shrimp are super crunchy and flavorful. The tender shrimp are first soaked in buttermilk, hot sauce, and brightened up with lemon zest, then dredged in a combination of seasoned flour and cornmeal.  The cornmeal creates a surprising, extra crisp texture.

For frying, I broke out the Fry Daddy I got as a wedding gift, but you could easily use a big pot of peanut oil to fry these.  I would recommend monitoring the temperature because you'll notice when you add the shrimp the oil cools down significantly.  I fried in batches and allowed the oil to return to 375 before adding more shrimp.  

Ingredients:

*1 lb. shrimp, peeled and deveined (I left tails on to for easy grabbing, but remove them if you prefer)

*2 c. buttermilk

*zest of 1 lemon

*8 dashes hot sauce (or more!)

*1 c. flour

*1/2 c. yellow cornmeal

*1 tsp. paprika

*1/2 tsp. salt

*1/2 tsp. pepper

*Peanut oil, for frying

In a large bowl, combine buttermilk, lemon zest, and hot sauce.  Add the shrimp and stir so they are all coated.  Refrigerate for 5 minutes. 

In a separate bowl, combine flour, cornmeal, paprika, salt, and pepper, and mix well.  

Preheat peanut oil to 375.  Line a plate with paper towels and set aside.  Remove shrimp individually, let the excess buttermilk drain off, then dredge in the flour mixture.  Shake off any excess, then fry in batches (don't overcrowd the oil) for 1 to 1 1/2 minutes, or until golden brown. Place on the paper towel lined plate to drain and cool.  Repeat with remaining shrimp. 

Serve with lemon wedges, cocktail sauce, and tartar sauce.  Enjoy! 

Mandarin Pasta Salad with Spinach and Teriyaki Dressing

Last week, I saw the most amazing looking pasta salad on one of my favorite blogs, Designer Bags & Dirty Diapers.  She is always posting the best looking recipes!  As soon as she posted a pic I immediately craved it and knew I wouldn't be able to wait long to try it. 

After some digging, I found the original recipe on another great blog, Le Creme de la Crumb. Let me tell you - this recipe did not disappoint.  I made the dressing just as the recipe called for, but mixed up a few of the salad ingredients.  I chose to skip the cilantro, pine nuts, and craisins, and instead added salty feta and crunchy slivered almonds.  I've been eating this all week for lunch and have yet to tire of it!

 

This salad has kept really well in the fridge.  I tossed it immediately with just enough dressing so that the pasta wouldn't stick, and have been adding more dressing when I have it for lunch. 

 

Ingredients (adapted from original recipe found here):

 Dressing:

*1/3 c. teriyaki sauce (I used the thicker, glaze style)

*1/3 c. rice wine vinegar

*1/2 c. olive oil

*1/2 tsp. garlic powder

*1/2 tsp. onion powder

*1/4 tsp. salt

*1/4 tsp. pepper

*1 tbsp. sugar

Salad:

*8 oz bowtie pasta (half a box)

*4 c. spinach

*1 (4 oz.) can mandarin oranges, drained

*1/3 c. feta cheese

*1/3 c. slivered almonds

Prepare the pasta according to package directions.  Drain and rinse under cold water to stop the cooking.  Meanwhile, combine all dressing ingredients in a mason jar and shake to combine.  In a bowl, combine all salad ingredients and toss with just enough dressing to ensure the pasta does not stick together.  Refrigerate, then top with more dressing when ready to serve.  Enjoy!

Guinness Beef & Cheddar Hand Pies

Confession: I know next to nothing about Irish food.  From my googles I can tell that there are a lot of potatoes and beef involved, which I can certainly get on board with.

This year, my office is hosting our second annual St. Patrick's Day pot-luck.  As a food blogger, you can imagine that there is quite a bit of pressure on me.  Last year I brought Iced Irish Coffee, which was super simple. This year, I thought seriously about bringing Hash Brown Casserole (I mean, there are potatoes?), but fortunately over the weekend the right recipe came to me: Guinness Beef and Cheddar Pies.

If there's one thing I do know, it's that braised beef is the bomb.  Stout braised beef in a pocket of buttery pastry, bursting at the seems with ooey-gooey cheddar cheese?  It's so right it's wrong. 

Mike and I enjoyed these for dinner with a simple salad, and i'll be making a mini version for work on the big day.  

Ingredients (Makes 8 hand pies):

*1 (2.4 lb.) rump roast

*1 onion, chopped

*2 garlic cloves, minced

*1-2 tbsp. olive oil

*1 tbsp. butter

*2 tbsp. flour

*1 (11.2 oz.) bottle Guinness Draught

*1 (14.5 oz) can beef stock

*2 sheets puff pastry, thawed

*2 tbsp. spicy brown mustard

*4 oz. extra sharp cheddar cheese, thinly sliced

*1 egg

*salt, pepper

Preheat the oven to 350. Heat a large dutch oven over medium high.  Slice the beef into five equal portions (this will help it cook faster).  Add 1 tbsp. olive oil and butter to the pan and seer the beef in a single layer (work in batches if necessary).  When the beef is nicely browned, set aside on a plate.  

If the pan is dry, add the second tablespoon of olive oil.  Reduce heat to medium low, add onions and sauté for 3-4 minutes, or until lightly browned and soft. Add garlic and sauté for 30 seconds or so until fragrant.  Stir in the flour and cook, stirring continuously, for 2 minutes.  

Add in the Guinness and beef broth and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Season lightly with salt (keep in mind the beef broth and cheddar cheese have salt) and pepper. Cover the beef with a tight fitting lid and transfer to the oven.  Cook until fork tender, 2-2.5 hours. 

When the beef is done, increase the oven temperature to 400.  Use two forks to shred the beef in the pan. 

Before assembling the pies, place mustard in a small bowl and have a brush ready.  Beat the egg in a separate bowl with 1 tbsp. water.  Line a baking sheet with parchment paper. 

Flour your works surface and a rolling pin generously.  Roll out puff pastry to a 11X11 square , and cut into 4 equal squares.  Brush the edges of each square with mustard.  Use a slotted spoon to remove meat from the pan and drain off as much liquid as possible. Add 2-3 tbsp. of beef onto one side of each square, and top the beef with a thin slice of cheddar.  Gently fold over the pastry* and use a fork to crimp the edges together.  Transfer to the parchment lined cookie sheet. Brush with egg wash, then transfer to the oven for 20-25 minutes or until golden.  Let cool 5 minutes before serving.  Enjoy!

*If your squares turn out uneven, don't worry!  Just fold over any excess dough before crimping the edges. 

Cheesy Hash Brown Casserole

Hash Brown casserole has to be one of my favorite guilty pleasures.  I tend to judge breakfast places by the quality and crispiness of their hash browns (shredded only please!), but if they have hash brown casserole?  Winner in my book.

When my sisters came to visit last weekend, I wanted to have breakfast at home and was trying to think of something I could make in advance, just in case I was accidentally over-served the night before.  After hunting for hash brown casserole recipes online, I found that every single one had canned soup in it.  No thanks!

 Instead of embracing the canned soup method, I decided to try making a version using a basic roux, and switched up part of the milk for chicken stock to get that subtle flavor that is familiar in recipes that use canned soup.  The results? O.M.Gosh. So tasty, and so easy! This is going to be a go-to for me when I have guests in town.  I made it the day before and it was perfectly delicious the next morning. Just wait to add the cornflake crust at the last minute so they don't get soggy in the refrigerator.

Ingredients:

*1 small onion, finely chopped

*5 tbsp. butter, divided, plus more for the pan

*4 tbsp. flour

*1 c. chicken stock

*1 c. milk (I used 2%)

*2 c. freshly grated extra sharp cheddar

*1 lb. shredded potatoes (I used Simply Potatoes from the refrigerator section)

*2 c. cornflakes

*salt, pepper

Melt 4 tablespoons of butter in a medium sauce pan over medium heat.  Add the onions and cook 4-5 minutes, or until soft.  Stir in the flour and cook for another 2 minutes, stirring continuously.  Add in the chicken stock and milk and whisk until smooth.  Bring this mixture to a gentle boil and continue to whisk until thickened (2-3 minutes).  Remove from the heat and add in cheddar cheese.  Continue to stir until the cheese is melted and the sauce is smooth, then stir in the shredded potatoes.  

Butter a 9X13 casserole dish.  Spread the potatoes evenly in the dish.  At this point, cool completely, then cover and refrigerate if you are making this in advance.  When ready to bake, crush cornflakes into medium crumbs. Melt the remaining 2 tablespoons of butter in the microwave, then stir the butter into the crumbs until they are evenly coated.  Spread the crumb mixture on top of the casserole and bake at 375 for 35 minutes, or until golden and bubbly around the edges.  Enjoy! 

Mexican Chicken Lime Soup

I think a miracle is about to happen. The forecast for Wednesday in Wilmington is predicting 72 glorious degrees!  I just can't believe it.  It has been such a cold, bitter winter.  Granted, I shouldn't complain because it's not like i'm in Boston or anything, but man, I need spring in my life.  I think the weather has bothered me more than usual since I have a little pup to walk 10 times a day now!

Sadly, the frigid air and rain will be creeping back in Thursday, so make yourself a comforting bowl of this spicy Mexican Chicken Lime Soup, and I promise you'll be warmed from the inside out. 

I just love the combination of tangy lime with the spicy adobo, along with the cool hit of Greek yogurt (which I use in place of sour cream) and a bite of creamy avocado. Feel free to adjust the spice level by adding more or less adobo sauce or chipotles.  

Ingredients:

*3 tbsp. olive oil

*1 small onion, diced

*3 garlic cloves, minced

*4 chicken boneless, skinless chicken thighs (about 1.75-2 lb.)

*6 c. chicken stock

*1-2 chipotles, chopped, from a can of chipotles in adobo

*1-2 tsp. adobo sauce 

*3 tbsp. chopped cilantro

*1 avocado, sliced

*1 lime

*sour cream or Greek yogurt, for serving (optional)

*tortilla chips, for serving (optional)

Heat olive oil in a large dutch oven or soup pot over medium high.  Add garlic and onion and sauté until lightly browned, 3-4 minutes.  Push the vegetables to the side of the pan and add the chicken.  Brown chicken on both sides, then add the chipotle and adobo sauce (one to two, depending on spice preference; you can always add more at the end).  Add chicken stock and simmer for 20-25 minutes, or until the chicken is cooked through.  Remove the chicken from the pot, shred it, and return it to the soup.  Stir in cilantro and juice of one lime.  Serve with crushed tortilla strips, avocado slices, and sour cream.  Enjoy! 

Strawberries & Cream French Toast Bake

I've said it before and I'll say it again: I love a good theme.  I really do!  Valentine's Day has long been one of my favorite holidays, even back in the single days.  I think it takes me back to the days in elementary school where we covered cereal boxes in pink paper with red hearts and delivered all of our candy hearts and cartoon Valentine's to the rest of the classes little cereal mail boxes!  

Even though I love to cook, I really like to make Valentine's Day a relaxing occasion (aka, no dishes please!).  I've been dreaming up this Strawberries & Cream French Toast Bake for quite a while, but I thought it would be the perfect Valentine's breakfast not only because it's festive and colorful, but because it is 100% make ahead. 

This french toast bake turned out even better than I imagined, and my sweetheart gobbled it up.  It's almost a cross between a bread pudding and a french toast, with a buttery, golden crust, and a soft, pillowy center.  The strawberries and sweetened cream cheese add so much flavor and decadence.  The only day-of work required is to pop it in the oven and top it with a touch of maple syrup when it comes out.  My kind of breakfast! 

Ingredients (Serves 4):

* 1 lb. french bread loaf (I used a larger, oval loaf, as opposed to a baguette, so I had enough room to cut out hearts)

*4 eggs

*1 1/4 c. milk (I used 1%)

* 1 tsp. vanilla

* 1 tsp. orange liqueur, optional (I used Cointreau)

* 3 oz. cream cheese

* 1 tbsp. + 1 tsp. sugar, divided

*6-8 strawberries, quartered (depending on size)

* 1 tbsp. butter, melted, plus more for buttering the casserole dish

*Maple Syrup, for serving

To prepare the french toast bake, begin by cutting out your toppers (in this instance, hearts).  Slice four pieces from the center of the loaf, then use a cookie cutter to cut the shapes.  Slice all of the remaining bread into one inch cubes.   Butter a small casserole dish and place all of the bread in the dish, with the hearts on top.  

To prepare the custard, whisk together eggs, milk, vanilla, and orange liquor.  In a separate bowl, use a fork to stir together the cream cheese with 1 tbsp. sugar.  Use your fingers to dot bits of the cream cheese throughout the bread, and distribute strawberries throughout the bread as well. 

Pour the custard over the bread pieces and use your hands to press down the bread so it has a chance to absorb the liquid. Cover and refrigerate for at least an hour, or preferably overnight.  

Preheat the oven to 375.  Brush the tops of the bread with melted butter and sprinkle with the remaining 1 tsp. sugar.  Bake for 35-40 minutes, or until golden brown.  Serve warm with  maple syrup.  Enjoy! 

Ricotta Gnocchi

I've recently taken a liking to the new-ish cooking show on Food Network, The Kitchen.  I was a little unsure at first, but the more I get to know the hosts the more I love the show.  The bro-mance between Jeff Mauro and Geoffrey Zakarian is just so amusing, and I always look forward to Katie's outfits and also like to see how many time she mentions "kale" or "that's really healthy" in an episode. 

Each episode features GZ sharing a sunday supper recipe, and last weekends segment was all about homemade ricotta gnocchi.  GZ has enlightened me - who knew how simple it was to make such an impressive, decadent dish?  

I wasn't sure if I could trust GZ, since he's an iron chef and all, but making this at home truly was as simple as it looked on TV.  What's nice about gnocchi is that it requires no special equipment.  Just a counter top and your hands! 

If you haven't had ricotta gnocchi, it's almost like a fluffy, lighter version of traditional potato gnocchi, and the dough feels like a soft pillow. 

I served mine with a simple tomato sauce, but there is plenty of opportunity to get creative. 

Ingredients (adapted from foodnetwork.com):

*2 c. whole milk ricotta cheese

*1/2 c. grated parmesan cheese

*1.5 tbsp olive oil

*2 large eggs

* 1 1/4 c. all-purpose flour

*1 tsp. salt

Sauce:

* 1 tbsp. olive oil

*1 garlic clove, minced

* 1/4 c. onion, minced

* 1 (26 oz) container San Marzano Crushed Tomatoes

*fresh basil, for serving

*salt, pepper

To prepare the gnocchi, whisk together ricotta, parmesan, salt, olive oil, and gets in a bowl.  Using a spatula to stir, mix in the flour in three separate batches (the dough will be VERY sticky - use lots of flour on your hands and surface when rolling it out).

Line a baking sheet with parchment paper and lightly dust it with flour (GZ used semolina flour for this part, but I didn't want to buy it just for one purpose and all-purpose flour seemed to work just fine).  Flour your hands as well as a work surface and pinch off about a quarter of the dough.  Roll the dough into a log about 5/8 inches thick, then cut it into individual gnocchi 5/8 inches long (so you have a nice square), and set aside on the floured baking sheet. Boil the gnocchi for 2 minutes, or until they float, and add directly to the sauce. 

To prepare the sauce, heat olive oil in a medium skillet over medium heat.  Add the garlic and onion and sauté until soft and fragrant.  Add the crushed tomatoes and season with salt and pepper. Reduce heat to medium low and simmer until ready to serve.  

Serve gnocchi topped with chopped basil and parmesan cheese.  Enjoy! 

Braised Beef Ragu with Penne

Another day, another crock pot recipe!  Aren't they just the best?  You can't beat coming home on a frigid day to a warm, hearty dish of Braised Beef Ragu.  No really, you can't. 

This recipe turned out so delicious.  Mike likened it to a heartier version of spaghetti, and i'd say that was a spot on description. 

Rather than ground beef, slow cooking a rump roast all day results in tender, savory pulled beef and the  rich tomato sauce is the perfect accompaniment.  Just boil up some pasta, and dinner is served! 

Ingredients:

* 1 (2.25-2.5 lb) rump roast

* 1 (15 oz.) can tomato sauce

* 1 (26 oz) package San Marzano Crushed Tomatoes

* 3 tbsp. tomato paste

* 2 tsp. onion powder

* 2 tsp. garlic powder

* 1 tsp. basil flakes

* 1 tsp. ground oregano

* 1 tbsp. dried parsley flakes

* 2 bay leaves

* 1 lb. penne pasta, cooked according to package instructions

In the crock pot, combine all ingredients except beef and penne, and stir well to combine.  Slice the rump roast into 4 equal pieces (just to help it shred easily).  Cook on low for 8 hours, then use a slotted spoon to remove the meat to a cutting board and shred with two forks.  Return the shredded beef to the sauce, then stir in the cooked pasta and serve.  Top with parmesan cheese; enjoy!

Sweet & Spicy Slow Cooker Orange Chicken

I'm forever in search of a really easy crock-pot recipe that doesn't skimp on flavor.  I feel like there are so many recipes that require extensive steps (browning the meat, charring the peppers) before you slow cook the full dish.  While those are usually delicious, sometimes I just want to go with the age-old 'set it and forget it' method.

This spicy orange chicken is one of those recipes.  Literally just toss everything together, and you only need one bowl (I used the same bowl to toss the chicken with the flour, then mixed the sauce in it).  The results are a super orange-y, sweet and savory chicken with a surprising kick.

There's nothing better than coming home to a delicious, fully cooked dinner that has filled your house with a heavenly aroma.  I served mine with some Trader Joe's frozen brown rice (it's all I eat - who has time to make rice these days?), and topped it with a few green onions and sesame seeds, since I had them on hand. 

Ingredients:

*6-7 boneless, skinless chicken thighs

*2 naval oranges

*1 tbsp. flour

*2/3 c. sweet chili sauce

* 1 tsp. ginger paste (with the fresh herbs at the store)

* 2 tbsp. soy sauce

*1/2 tsp. garlic powder

*1/2 tsp. onion powder

*green onions, sesames seeds, for garnish

*brown rice, for serving

Zest both of the oranges, then thinly slice them.  Layer half to the sliced oranges in the bottom of the slow cooker.  Toss the chicken with flour and orange zest, then place in the slow cooker.  Stir together chili sauce, ginger paste, soy sauce, garlic powder, and onion powder.  Pour the sauce mixture over the chicken, then top with the rest of the sliced oranges. Cook on low 8 hours, then use a spoon to remove the orange slices and gently break up the chicken.  Garnish with sliced green onions and sesame seeds and serve over rice.  Enjoy! 

Pulled Pork Casserole with Cornbread Crust

Given my second casserole post in a row, you can probably conclude that I am not one of the millions of people who took a vow of health in the New Year.  I find that to be exhausting and, really, I don't get that feeling of motivation until about mid-February.  I did, however, make one resolution: a vow to cook my way through my freezer and pantry and make use of the plethora of food I have acquired in recent months.

In the summer time, we're always making pork tenderloin on the grill, and whole pork tenderloins usually go on sale buy one get one free.  Well, the last of my giant pork tenderloins has been occupying a shelf in my freezer for the better part of four months now, so I thought it was high time I made good use of it. 

This pulled pork casserole is a southerner's dream.  Sweet and slightly spicy slow-cooked pulled pork topped with buttery cornbread?  How did I not think of this sooner! 

The mostly-homemade cornbread is made more luxurious with the addition of sour cream and creamed corn, with a hint of cheddar cheese and a mild onion flavor.  The combination makes for the perfect Sunday night dinner and would make a great addition to your Super Bowl menu. 

Ingredients:

Pork:

*2.5 lb. pork tenderloin, cut into 3 inch chunks

*1 1/4 c. honey BBQ sauce, divided (plus more for serving)

*1 tbsp. dijon mustard

*1 chipotle pepper, plus 1 tbsp. adobo*

* 1 (14.5 oz.) can chicken stock

*1 onion, choppped

Cornbread:

*2 (8.5 oz) boxes cornbread mix

*2/3 c. cream style corn

*4 tbsp. sour cream

*3 green onions, chopped

*1/2 c. cheddar cheese, grated

In a crockpot, combine 1 c. bbq sauce and the rest of the ingredients for the pork. Cook on low 8 hours, or until the pork is easily shredded with a fork.  Remove the pork and shred it with two forks.  Add it to a bowl and use a slotted spoon to remove most of the onions and add them to the pork, along with 1/2 c. of the cooking liquid from the crockpot, and another 1/4 c. BBQ sauce.  Stir to combine and set aside.

Preheat the oven to 400.  To prepare the cornbread, stir together cream corn, sour cream, green onion, and cheddar cheese.  Gently fold in the cornbread mix and stir until well combined.  Let the cornbread mix rest for 5 minutes. 

Place the pork in a large casserole dish and top with cornbread.  Bake for 20-25 minutes, or until golden brown.  Serve with more bbq sauce, if desired.  Enjoy! 

*I buy small cans of chipotle peppers in adobo and use them here and there to add a warm heat to dishes.  I usually transfer them to a mason jar and keep them on hand in the fridge. 

Pastitsio

Pastisio is one of those Greek dishes that has always seemed intimidating to me, but also something I wanted to master.  If you haven't had Pastisio, it's a delicious Greek casserole similar to lasagna. Rather than layers of lasagna noodles and ricotta, it consists of one big layer of pasta with meat sauce, topped with a creamy bechamel sauce.  It's rich, decadent, and comforting.  What more could you want from a hearty casserole?

Also similar to lasagna, this is one of those recipes that everyone has their own version of.  Some recipes call for half ground beef, half ground lamb, others call for a whole tablespoon of cinnamon.  One recipe I saw had no tomato sauce in it, but rather only a small amount of tomato paste.  I love tomato sauce so I added that in and was really happy with the results. 

This recipe makes a big batch (only half is represented in the picture!).  If you're not serving a large crowd, I would still recommend making the full recipe and freezing half.  I assembled two separate casseroles and let one cool completely before popping it in the freezer (I did not bake it prior). 

Ingredients:

Pasta:

*1 lb pasta (penne, rigatoni, or macaroni)

* 2 eggs, beaten

* 1/4 c. parmesan cheese

Red Sauce:

* 2 tbsp. olive oil

* 1 medium yellow onion, chopped

*1 garlic clove, minced

* 1 lb. ground beef

* 1/2 c. red wine

* 6 oz. tomato paste

* 1 (15 oz) can tomato sauce

*1/4 tsp. ground oregano

* 1/4 tsp. cinnamon

*salt, pepper

Bechamel

*4 c. whole milk

*1 stick butter

*1/2 c. flour

*1/4 tsp. nutmeg

*4 eggs, beaten

* 1/2 c. parmesan

First, prepare the red sauce.  Heat a large skillet over medium high and add the olive oil.  Add the onion and sauté until tender (about 5 minutes).  Add garlic and sauté for 30 seconds, or until fragrant.  Add the beef to the pan, season with salt, pepper, cinnamon, and oregano, and use a wooden spoon or potato masher to break it up.  Add the wine, tomato paste, and tomato sauce.  Stir well to combine, reduce heat to low, and let the sauce simmer while you assemble the rest of the casserole. 

Preheat the oven to 350.  Prepare the pasta according to package directions, drain, and mix with eggs and parmesan.  Set aside until ready to assemble. 

To prepare the béchamel, heat a pot over medium and add butter.  When the butter is melted, stir in the flour and whisk until the flour is completely incorporated.  Whisk this mixture constantly for 1 minute or so while the flour taste cooks out.  Stir in nutmeg, then gradually add the milk, whisking constantly, and bring the mixture to a boil.  Continue to boil until the sauce is thickened, set aside. 

Temper* the eggs by adding a small amount of the hot milk mixture to the eggs, stirring constantly.  When the eggs are slightly warm, add them to the milk mixture. 

To assemble the casserole, add the pasta to the red sauce.  Stir well to combine and add to a large casserole dish.  Top with béchamel sauce, spreading it evenly over the top.  Sprinkle parmesan cheese on top and bake until bubbly (35-40 minutes).  Let cool 10 minutes before cutting into squares.  Enjoy!

*Tempering is a process of slowly bringing eggs to a higher temperature before adding them to a hot liquid.  By warming the eggs, you avoid scrambling them as soon as they hit the heat. 

Thai Peanut Noodles

If you're looking for a hearty, filling vegetarian or Meatless-Monday dish, look no further than these delicious Thai Peanut Noodles.  It's so rare that I have a meal that isn't centered around meat, but it's nice to whip up a vegetarian dinner here and there. 

These noodles so satisfying and full of complex flavors.  I just love the sweet peanut-y goodness combined with soy sauce and Sriracha for a little savoriness and warm heat.  

The cabbage mixture adds a bit of lightness to the dish, but if you want to make it even lighter, add more cabbage, or even replace half the noodles with Zoodles.  For a non-vegetarian option, top with shrimp or chicken.  

Ingredients (serves 2 as a main, 4 as a side):

* 8 oz. flat rice noodles

* 2 tbsp. canola oil

* 1/2 bag cole slaw mix (not the type that includes dressing, just the bag of shredded cabbage and carrot mixture)

* 2 green onions, white and light green parts, chopped

* 2 garlic cloves, minced

* 3 tbsp. unseasoned rice vinegar

* 2 tbsp. brown sugar, packed (dark or light)

* 4 tbsp. low sodium soy sauce

* 2 tbsp. creamy peanut butter

* 1 tbsp. sriracha

* juice of 1/2 a lime

Prepare the rice noodles according to the package directions (rice noodles are typically soaked in hot water, rather than boiled). 

Meanwhile, prepare the sauce mixture by whisking together rice vinegar, brown sugar, soy sauce, peanut butter, and sriracha.  Set aside.

Add oil to a large skillet or wok over medium high heat.  When the oil is hot, add cabbage and sauté 3-4 minutes, or until soft.  Add garlic and green onions to the pan and cook until fragrant (30 seconds or so).  Remove vegetables from the pan and set aside.  

Reduce the heat to medium and add the sauce mixture.  Add the rice noodles and stir until the noodles are completely coated.  If the sauce is too thick, add a few tablespoons of water at a time until the desired consistency is reached.  Return cabbage mixture to the pan and stir well to combine.  Squeeze lime over the noodles and serve.  Garnish with sriracha, lime wedges, or chopped peanuts, if desired.  Enjoy! 

Perfect Prime Rib

Monday night I had a few friends over for a meat feast. Literally, so much meat. Mike has been talking so much about the Christmas Eve Prime Rib we're having at his Mom's house, that the craving became too much for me to bear.  I've always wanted to try making my own, so I thought a festive pre-holiday dinner was in order.

Cooking a large, expensive cut of meat can be intimidating, but it really is super simple.  You absolutely must have a meat thermometer, or it will be very easy to over or under cook.  Mine is similar to this one and I really prefer this type because you can monitor the temperature of the meat from outside the oven, without constantly opening it and releasing all of the heat. 

This ended up being one of the easiest dinner parties ever.  I just popped the meat in the oven, made creme brûlée the day prior, and my friends brought a delicious salad with homemade asian dressing, Ina Garten's Cauliflower Gratin (which will easily convert even the most strong-willed cauliflower haters), and mashed potatoes.  For an appetizer, I spooned some of my leftover bacon jam on some brie and warmed it in the oven, served with crackers. 

I kept the table pretty simple.  I filled a trifle bowl with party crackers (which really make any holiday party better) and candy canes for the center piece.   

 For the table setting, I used my Pottery Barn reindeer plates, and C.Wonder jingle bell napkin rings (sold out but similar options at Williams-Sonoma). 

I used the Pioneer Woman's suggestion for cook times and, as usual, she did not disappoint!

Ingredients (serves 8-10, total cook time about 2.5 hours):

*8 lb. boneless rib roast

*1 stick butter, at room temperature

*1 heaping tbps. fresh rosemary, chopped

*1 heaping tbsp. fresh thyme, chopped

*1 tsp. garlic powder

*1 tsp. onion powder

*salt, pepper

Au Jus

*2 c. beef broth

*1/2 c. red wine

*1 tbsp. soy sauce

*5-6 dashes worcestershire sauce

Let the meat come to room temperature for 30-45 minutes.  Meanwhile, make the herb butter.  Combine butter, rosemary, thyme, garlic powder, and onion powder in a bowl.  Pat the meat dry and rub the herb butter all over it.  Season generously with salt and pepper.

Preheat the oven to 500 and move the rack to the lowest position.  Roast the meat for 45 minutes (I would suggest leaving the oven closed - the butter will smoke a lot as it cooks, which helps create a nice sear on the meat).  

Reduce the oven temperature to 300. Insert a meat thermometer sideways in the beef.  Return to the oven and cook 1 hour 15 minutes to 1 hour 30 minutes, or until the meat thermometer reads 128 (the PW recipe says 120-135 degrees, so I chose 128 and it rested to the perfect temperature!).  Remove the meat from the oven and let rest for 15 minutes, or until it reaches 135 for medium rare*.  

To make the Au Jus, remove the meat from the roasting pan and drain off most of the fat, leaving just a thin layer.  Add all ingredients for Au Jus recipe and set over a burner on the oven.  Bring to a boil, whisking often, and continue to boil for 5-10 minutes, or until it reduces by about a third.  Serve on the side.  Enjoy! 

*I found 135 to be the perfect temperature, with rare pieces in the center, and a few medium pieces on the end.