Pasta with Vodka Sauce

This is a recipe I've been making for years. I put this recipe together by combining what I thought was the best of a few recipes I found online and in my cookbooks. This recipe makes a ton and it's what I use when I'm cooking for a crowd. It can easily be halved or make it all and freeze half of it (before adding the cream).





Michele's Vodka Sauce

Ingredients:

2 onions, chopped

1 bunch scallions, chopped, (separate light and dark green parts)

5 cloves of garlic, chopped

Extra virgin olive oil

¼ lb Prosciutto di Parma, sliced into strips

1 ¼ cup vodka

2 - 8 oz cans tomato paste

4 - 28 oz cans crushed tomatoes

1 Qt heavy cream

Kosher salt

Black pepper

Directions:

In a large saucepan, sauté onions, garlic and light parts of scallions until soft on medium heat. Add Prosciutto and let cook for about one minute. Add vodka; turn up heat to medium high and cook until alcohol burns out about 4 minutes. Lower heat and add tomato paste and crushed tomatoes; stir. Add green parts of scallions, kosher salt and black pepper. Turn up heat until boiling, then lower heat. Let cook for 1 hour. Add cream; let simmer until starts bubbling and turn off heat.

        

This is enough sauce for about 4-5 lbs of pasta or more.

       

I forgot to take a picture after adding the cream.  I will update this post the next time I make it with that pic.

Pasta with Vodka Sauce

This is a recipe I've been making for years. I put this recipe together by combining what I thought was the best of a few recipes I found online and in my cookbooks. This recipe makes a ton and it's what I use when I'm cooking for a crowd. It can easily be halved or make it all and freeze half of it (before adding the cream).





Michele's Vodka Sauce

Ingredients:

2 onions, chopped

1 bunch scallions, chopped, (separate light and dark green parts)

5 cloves of garlic, chopped

Extra virgin olive oil

¼ lb Prosciutto di Parma, sliced into strips

1 ¼ cup vodka

2 - 8 oz cans tomato paste

4 - 28 oz cans crushed tomatoes

1 Qt heavy cream

Kosher salt

Black pepper

Directions:

In a large saucepan, sauté onions, garlic and light parts of scallions until soft on medium heat. Add Prosciutto and let cook for about one minute. Add vodka; turn up heat to medium high and cook until alcohol burns out about 4 minutes. Lower heat and add tomato paste and crushed tomatoes; stir. Add green parts of scallions, kosher salt and black pepper. Turn up heat until boiling, then lower heat. Let cook for 1 hour. Add cream; let simmer until starts bubbling and turn off heat.

        

This is enough sauce for about 4-5 lbs of pasta or more.

       

I forgot to take a picture after adding the cream.  I will update this post the next time I make it with that pic.

Spicy Spaghetti with Three Peppers and Onions

This recipe was a chance to prove to my boyfriend that I CAN make spicy food! I think he just likes to pretend that he's so rough and tough and nothing is spicy enough for him. It's all an act but that's okay, I know he really liked this dish! It's another one from Rachael Ray's new Cookbook Look and Cook. I did change this up quite a bit so I'm going to give you my version of this recipe. The original recipe was very saucy and used a can of crushed tomatoes. I thought it would be nice to do something different and have a lighter sauce that really focused on the peppers. My version uses an odd ingredient...marinated tuscan peppers also called pepperoncini. These are the peppers you'll find on an antipasto platter or in giardineria. I've really been trying to find ways to use them because I find that they have a lot of flavor. Their texture is a little off and they are almost waxy and don't have a meaty texture. However, if you slice them thin enough they will incorporate their flavor and you will barely notice them by sight. The liquid that they are packed in has a lot of flavor and heat as well. It's vinegary and it's definitely a good thing! Next time I'm going to thinly slice some fennel and cook it with the peppers and onions. I can't wait to try that!

Spicy Spaghetti with Three Peppers and Onions

Inspired by Rachael Ray's Recipe in Look and Cook


Ingredients:

1 pound spaghetti
extra virgin olive oil
1 large red bell pepper, quartered lengthwise seeded, and thinly sliced
2 cubanelle peppers, halved lengthwise, seeded, and thinly sliced
6 marinated tuscan peppers, tops cut off, seeded and thinly sliced
1 large vidalia onion, thinly sliced
4 cloves garlic, minced
1/2 cup - 3/4 cup of tuscan pepper liquid
1 tbsp tomato paste
2 tbsp butter
about 1/2 cup chicken stock or pasta water (or both)
2 tbsp basil (dorat frozen cubes)
romano cheese
salt and pepper
1 tsp crushed red pepper flakes

Directions:

Bring a large pot of water to a boil, salt the water and cook the spaghetti until al dente.

While water is coming to a boil, heat EVOO in a large skilled over medium-high heat. Add onions, red and cubanelle peppers as you slice them, stirring occasionally. When onions and peppers are softened (about 10 minutes) push veggies aside and add butter garlic, crushed red pepper and tuscan peppers to the center of the pan. Continue to cook for a few minutes and then add tomato paste and basil. Stir to combine. Add salt and black pepper. Add juice from peppers, and stir. Let it cook for a minute and add some chicken stock as needed. Let continue to cook on low until pasta is ready.

Strain pasta (reserving some pasta water)when it is slightly undercooked. Add to peppers and toss to combine and coat pasta with the sauce. Add a ladle of pasta water if needed. Toss with some romano cheese.


Click here for a printable recipe.

Spicy Spaghetti with Three Peppers and Onions

This recipe was a chance to prove to my boyfriend that I CAN make spicy food! I think he just likes to pretend that he's so rough and tough and nothing is spicy enough for him. It's all an act but that's okay, I know he really liked this dish! It's another one from Rachael Ray's new Cookbook Look and Cook. I did change this up quite a bit so I'm going to give you my version of this recipe. The original recipe was very saucy and used a can of crushed tomatoes. I thought it would be nice to do something different and have a lighter sauce that really focused on the peppers. My version uses an odd ingredient...marinated tuscan peppers also called pepperoncini. These are the peppers you'll find on an antipasto platter or in giardineria. I've really been trying to find ways to use them because I find that they have a lot of flavor. Their texture is a little off and they are almost waxy and don't have a meaty texture. However, if you slice them thin enough they will incorporate their flavor and you will barely notice them by sight. The liquid that they are packed in has a lot of flavor and heat as well. It's vinegary and it's definitely a good thing! Next time I'm going to thinly slice some fennel and cook it with the peppers and onions. I can't wait to try that!

Spicy Spaghetti with Three Peppers and Onions

Inspired by Rachael Ray's Recipe in Look and Cook


Ingredients:

1 pound spaghetti
extra virgin olive oil
1 large red bell pepper, quartered lengthwise seeded, and thinly sliced
2 cubanelle peppers, halved lengthwise, seeded, and thinly sliced
6 marinated tuscan peppers, tops cut off, seeded and thinly sliced
1 large vidalia onion, thinly sliced
4 cloves garlic, minced
1/2 cup - 3/4 cup of tuscan pepper liquid
1 tbsp tomato paste
2 tbsp butter
about 1/2 cup chicken stock or pasta water (or both)
2 tbsp basil (dorat frozen cubes)
romano cheese
salt and pepper
1 tsp crushed red pepper flakes

Directions:

Bring a large pot of water to a boil, salt the water and cook the spaghetti until al dente.

While water is coming to a boil, heat EVOO in a large skilled over medium-high heat. Add onions, red and cubanelle peppers as you slice them, stirring occasionally. When onions and peppers are softened (about 10 minutes) push veggies aside and add butter garlic, crushed red pepper and tuscan peppers to the center of the pan. Continue to cook for a few minutes and then add tomato paste and basil. Stir to combine. Add salt and black pepper. Add juice from peppers, and stir. Let it cook for a minute and add some chicken stock as needed. Let continue to cook on low until pasta is ready.

Strain pasta (reserving some pasta water)when it is slightly undercooked. Add to peppers and toss to combine and coat pasta with the sauce. Add a ladle of pasta water if needed. Toss with some romano cheese.


Click here for a printable recipe.

Chicken and Porcini Mushroom Shepherd's Pie with Fontina-Sage Potatoes

Wow, this blog really is dusty!  Sorry I've been away for so long.  I'm happy to report that I have still been cooking and eating and even taking pictures but after a long day of working (some days 2 jobs) I just can't get myself to write up a post.  I'm going to try to be diligent about posting at least twice a week.  Let's see how that works.  Sound good?

I hope everyone had a wonderful Christmas and enjoyed all those other holidays I've missed!  Mine was great! Aside from having a bad cold I really enjoyed Christmas, all the yummy food and the extra days off.  Speaking of Christmas....I am so excited to share that Steve bought me the new Color Nook!  I do love to read (although even that hasn't made it onto my to do list lately) but the main reason I wanted the Color nook is for my cookbooks.  I have so many cookbooks and they take up so much space.  I thought it would be a great way to store and keep track of the new cookbooks I buy.  The first book I downloaded was Rachael Ray's Look and Cook.  There are a lot of great recipes in this book.  I think I bookmarked about 15 of them so far which is a good sign.

I chose to make this recipe out of all of those because I had basically all of the ingredients thanks to leftover ingredients from my Christmas recipes.  Besides, it does seem like an Italian version of Shepherd's Pie, doesn't it? I made a couple of substitutions which worked out just fine.  I used chicken breasts in place of the tenders or thighs, dried wild mushrooms instead of porcini, 1 small onion instead of the shallots and I added 2 cloves of minced garlic.  In addition to the changes to the recipe I decided to cook the onions and carrots before I added the chicken.  I find that the veggies need a little longer to cook than her recipe states and I didn't want the chicken to dry out.  I will give you the recipe as it was printed and you can decide if you want to follow the recipe exactly or if you'd like to incorporate my changes (or your own).

Chicken Porcini Shepherd's Pie with Fontina-Sage Potatoes

Look and Cook
by Rachael Ray

Serves 4

Ingredients:

2 pounds starchy potatoes, peeled and cubed
salt
1/2 cup whole milk or cream
4 stems of fresh sage, leaves removed and thinly sliced
Black Pepper
1 cup shredded Italian Fontina cheese
Freshly grated nutmeg
1 egg, lightly beaten
1/2 ounce dried porcini mushrooms
2 cups chicken stock
2 tbsp EVOO
1/4 pound of 1/4 inch thick pancetta or prosciutto, diced
1 1/2 pounds boneless skinless chicken thighs or chicken tenders, diced
3 shallots, chopped
2 medium carrots, pelled and cut into 1/4 inch dice
2 tbsp. butter
2 tbsp. all purpose flour
1/2 cup dry white wine

Directions:

Place the potatoes in a pot, cover with water, and bring to a boil.  Salt the water and cook until the potatoes are fork tender, 12 to 15 minutes.  When tender, drain the potatoes and return to the hot pot.  Mash the potatoes with the milk or cream, sage, salt and pepper, and the cheese.  Add nutmeg to taste and stir in the egg.

While the potatoes come to a boil, place the porcinis in a small pot and cover with the stock.  Place over medium heat, bring to a boil, then reduce the heat to low and simmer to reconstitute the mushrooms.

While the mushrooms are softening, heat the EVOO in a skillet over medium-high heat, place an oven rack in the center of the oven, and preheat the broiler.  Add the pancetta to the hot oil and crisp for 2 to 3 minutes, then add the chicken and cook for 5 to 6 minutes.  Add the shallots and carrot and cook for 5 minutes more.  Make a well in the center of the pan and melt the butter.  Whisk the flour into the butter and cook for 1 minute, then add the wine.  Remove the porcinis from the stock and stir the stock into the chicken mixture.  Chop the porcinis and stir into the mixture.  Thicken the sauce for 2 minutes and scoop the chicken into a 9x13 inch casserole or individual casseroles.  Top with the potatoes, brown under the broiler for a couples of minutes and serve. 

Click here for a printable version of this recipe. 

Chicken and Porcini Mushroom Shepherd's Pie with Fontina-Sage Potatoes

Wow, this blog really is dusty!  Sorry I've been away for so long.  I'm happy to report that I have still been cooking and eating and even taking pictures but after a long day of working (some days 2 jobs) I just can't get myself to write up a post.  I'm going to try to be diligent about posting at least twice a week.  Let's see how that works.  Sound good?

I hope everyone had a wonderful Christmas and enjoyed all those other holidays I've missed!  Mine was great! Aside from having a bad cold I really enjoyed Christmas, all the yummy food and the extra days off.  Speaking of Christmas....I am so excited to share that Steve bought me the new Color Nook!  I do love to read (although even that hasn't made it onto my to do list lately) but the main reason I wanted the Color nook is for my cookbooks.  I have so many cookbooks and they take up so much space.  I thought it would be a great way to store and keep track of the new cookbooks I buy.  The first book I downloaded was Rachael Ray's Look and Cook.  There are a lot of great recipes in this book.  I think I bookmarked about 15 of them so far which is a good sign.

I chose to make this recipe out of all of those because I had basically all of the ingredients thanks to leftover ingredients from my Christmas recipes.  Besides, it does seem like an Italian version of Shepherd's Pie, doesn't it? I made a couple of substitutions which worked out just fine.  I used chicken breasts in place of the tenders or thighs, dried wild mushrooms instead of porcini, 1 small onion instead of the shallots and I added 2 cloves of minced garlic.  In addition to the changes to the recipe I decided to cook the onions and carrots before I added the chicken.  I find that the veggies need a little longer to cook than her recipe states and I didn't want the chicken to dry out.  I will give you the recipe as it was printed and you can decide if you want to follow the recipe exactly or if you'd like to incorporate my changes (or your own).

Chicken Porcini Shepherd's Pie with Fontina-Sage Potatoes

Look and Cook
by Rachael Ray

Serves 4

Ingredients:

2 pounds starchy potatoes, peeled and cubed
salt
1/2 cup whole milk or cream
4 stems of fresh sage, leaves removed and thinly sliced
Black Pepper
1 cup shredded Italian Fontina cheese
Freshly grated nutmeg
1 egg, lightly beaten
1/2 ounce dried porcini mushrooms
2 cups chicken stock
2 tbsp EVOO
1/4 pound of 1/4 inch thick pancetta or prosciutto, diced
1 1/2 pounds boneless skinless chicken thighs or chicken tenders, diced
3 shallots, chopped
2 medium carrots, pelled and cut into 1/4 inch dice
2 tbsp. butter
2 tbsp. all purpose flour
1/2 cup dry white wine

Directions:

Place the potatoes in a pot, cover with water, and bring to a boil.  Salt the water and cook until the potatoes are fork tender, 12 to 15 minutes.  When tender, drain the potatoes and return to the hot pot.  Mash the potatoes with the milk or cream, sage, salt and pepper, and the cheese.  Add nutmeg to taste and stir in the egg.

While the potatoes come to a boil, place the porcinis in a small pot and cover with the stock.  Place over medium heat, bring to a boil, then reduce the heat to low and simmer to reconstitute the mushrooms.

While the mushrooms are softening, heat the EVOO in a skillet over medium-high heat, place an oven rack in the center of the oven, and preheat the broiler.  Add the pancetta to the hot oil and crisp for 2 to 3 minutes, then add the chicken and cook for 5 to 6 minutes.  Add the shallots and carrot and cook for 5 minutes more.  Make a well in the center of the pan and melt the butter.  Whisk the flour into the butter and cook for 1 minute, then add the wine.  Remove the porcinis from the stock and stir the stock into the chicken mixture.  Chop the porcinis and stir into the mixture.  Thicken the sauce for 2 minutes and scoop the chicken into a 9x13 inch casserole or individual casseroles.  Top with the potatoes, brown under the broiler for a couples of minutes and serve. 

Click here for a printable version of this recipe. 

Chicken Tetrazzini

I've seen recipes for chicken tetrazzini and turkey tetrazzini all over the internet over the past few years but I never felt the need to give it a try.  It's not one of those recipes I grew up with and I only heard of it from blogs and the food network.  Knowing that I had some leftover shredded chicken to use up it occured to me to give this dish a shot.  After the inital shock of all the butter, milk and cream in this dish I thought I'd go ahead with some adjustments.

I used only 4 tbsp of butter (the recipe called for 9!!!), only 2 cups of milk, no cream and about 2 - 2 1/2 cups of chicken stock.  It actually worked excpet leftovers are a little too try for my liking.  I'm sure if I loaded up on all that creamy goodness it would have been fine.  I added about a cup of chopped artichoke hearts which I thought was great!  I'd love to make something like this with more artichoke hearts - Yum! One thing I cannot understand about this recipe.  Why is this made with a long pasta instead of something short like penne, rigatoni, ziti?  I think I would have been happier with that.  Steve kept trying to twirl it (probably to make me crazy) but it's baked, it's supposed to be compact which is NOT twirlable my dear!!!  :-)

I am going to post the original recipe and you decide if you want to incorporate my changes above.  If you do make the full fat version I'd like to know if it made a difference with your leftovers.  Take a look at this recipe from Giada.

Chicken Tetrazzini

by Giada De Lauretiis

Ingredients:

9 tablespoons butter

2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Directions:

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Chicken Tetrazzini

I've seen recipes for chicken tetrazzini and turkey tetrazzini all over the internet over the past few years but I never felt the need to give it a try.  It's not one of those recipes I grew up with and I only heard of it from blogs and the food network.  Knowing that I had some leftover shredded chicken to use up it occured to me to give this dish a shot.  After the inital shock of all the butter, milk and cream in this dish I thought I'd go ahead with some adjustments.

I used only 4 tbsp of butter (the recipe called for 9!!!), only 2 cups of milk, no cream and about 2 - 2 1/2 cups of chicken stock.  It actually worked excpet leftovers are a little too try for my liking.  I'm sure if I loaded up on all that creamy goodness it would have been fine.  I added about a cup of chopped artichoke hearts which I thought was great!  I'd love to make something like this with more artichoke hearts - Yum! One thing I cannot understand about this recipe.  Why is this made with a long pasta instead of something short like penne, rigatoni, ziti?  I think I would have been happier with that.  Steve kept trying to twirl it (probably to make me crazy) but it's baked, it's supposed to be compact which is NOT twirlable my dear!!!  :-)

I am going to post the original recipe and you decide if you want to incorporate my changes above.  If you do make the full fat version I'd like to know if it made a difference with your leftovers.  Take a look at this recipe from Giada.

Chicken Tetrazzini

by Giada De Lauretiis

Ingredients:

9 tablespoons butter

2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Directions:

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Pasta with Potatoes and Asparagus

I went to Trader Joe’s today and saw the cutest teeny tiny potatoes that I just had to buy. I wasn’t even sure when I would have the time to cook with them since I had all my meals planned out for the next few days. Oh well, they were just too cute to resist so I bought them. The plan for dinner tonight was to make the steamed pork buns I sampled at TJ’s and also had to buy. Fortunately for me it was in the stars for me to use those potatoes and I forgot my original dinner idea in the freezer at work. What to make, what to make. I decided on Pasta and Potatoes. I know, double starch does not seem like a good idea but just stay with me a little longer. I never made this dish before but my friend Marie told me about it and raved about it but that was a long time ago. I didn’t have a recipe so I decided to wing it. I had a bunch of asparagus in my freezer and added that to it as well. What a yummy dish! I am definitely going to make this again!

As always when I try something new, I like to let you know what I would change if I were to make it again.  I absolutely loved this dish.  It's so affordable and versatile (add some bacon, prosciutto or pancetta or throw in a different veggie such as spinach or escarole, etc) and extremely tasty.  I'm happy to say that there was only one minor thing I had an issue with - the size of the potatoes. I left the potatoes whole because they were so tiny but I think cutting them in half would have been a better idea.  Cutting them would release more of the starch and thicken the sauce.  It would also make it a little easier to eat (not that it would have been that difficult) because I like a little of everything on my fork or spoon.  I realized this a little late in the game and cut them after the fact while in the pan but it all worked out just fine.  No worries!

I’d like to give a special thanks to Marie’s mom, Angela, my second mom.  When I couldn’t get in touch with Marie (she was at her final wedding dress fitting!!!!) I called Angela and she confirmed that I was making this correctly.  I’m so lucky to always be surrounded by people who have a love of food and sharing recipes!  Speaking of sharing recipes, I better get to that!

Pasta with Potatoes and Asparagus

Pasta Patate e Asparagi

Ingredients:

1 pound small to medium pasta

1 pound potatoes, diced

4 small tomatoes (campari, plum, vine-ripened), diced

1 small onion, diced

5-8 cloves garlic, peeled and cracked

Crushed red pepper, to taste

Salt and pepper, to taste

About 8 leaves fresh basil

1 bunch of asparagus, trimmed and cut into thirds or quarters

Approx. 1 cup chicken broth

Romano Cheese

extra virgin olive oil

Directions:

Heat sauté pan over medium heat, add olive oil and 3 cloves of garlic.  Saute garlic until lightly browned and then add the asparagus.  Let cook for about 5 minutes or until tender, remove to a plate and set aside.

In the same pan add more oil, onions and garlic, sauté until onions are just about translucent. Add crushed red pepper and potatoes, let cook for about 5 minutes and allow them to get some color.  Add tomatoes, basil and stir; add chicken broth (just enough to come up the sides of the potatoes not completely cover) and cover, let come to a boil and cook until potatoes are tender.  Add more chicken broth if it gets too dry. 

Meanwhile, cook pasta in boiling salted water.  Drain pasta and save some cooking water.  Toss with potatoes, add reserved asparagus, and add pasta water until desired consistency is reached.  Top with grated romano cheese and serve!

Click here for a printable version of this recipe.

Pasta with Potatoes and Asparagus

I went to Trader Joe’s today and saw the cutest teeny tiny potatoes that I just had to buy. I wasn’t even sure when I would have the time to cook with them since I had all my meals planned out for the next few days. Oh well, they were just too cute to resist so I bought them. The plan for dinner tonight was to make the steamed pork buns I sampled at TJ’s and also had to buy. Fortunately for me it was in the stars for me to use those potatoes and I forgot my original dinner idea in the freezer at work. What to make, what to make. I decided on Pasta and Potatoes. I know, double starch does not seem like a good idea but just stay with me a little longer. I never made this dish before but my friend Marie told me about it and raved about it but that was a long time ago. I didn’t have a recipe so I decided to wing it. I had a bunch of asparagus in my freezer and added that to it as well. What a yummy dish! I am definitely going to make this again!

As always when I try something new, I like to let you know what I would change if I were to make it again.  I absolutely loved this dish.  It's so affordable and versatile (add some bacon, prosciutto or pancetta or throw in a different veggie such as spinach or escarole, etc) and extremely tasty.  I'm happy to say that there was only one minor thing I had an issue with - the size of the potatoes. I left the potatoes whole because they were so tiny but I think cutting them in half would have been a better idea.  Cutting them would release more of the starch and thicken the sauce.  It would also make it a little easier to eat (not that it would have been that difficult) because I like a little of everything on my fork or spoon.  I realized this a little late in the game and cut them after the fact while in the pan but it all worked out just fine.  No worries!

I’d like to give a special thanks to Marie’s mom, Angela, my second mom.  When I couldn’t get in touch with Marie (she was at her final wedding dress fitting!!!!) I called Angela and she confirmed that I was making this correctly.  I’m so lucky to always be surrounded by people who have a love of food and sharing recipes!  Speaking of sharing recipes, I better get to that!

Pasta with Potatoes and Asparagus

Pasta Patate e Asparagi

Ingredients:

1 pound small to medium pasta

1 pound potatoes, diced

4 small tomatoes (campari, plum, vine-ripened), diced

1 small onion, diced

5-8 cloves garlic, peeled and cracked

Crushed red pepper, to taste

Salt and pepper, to taste

About 8 leaves fresh basil

1 bunch of asparagus, trimmed and cut into thirds or quarters

Approx. 1 cup chicken broth

Romano Cheese

extra virgin olive oil

Directions:

Heat sauté pan over medium heat, add olive oil and 3 cloves of garlic.  Saute garlic until lightly browned and then add the asparagus.  Let cook for about 5 minutes or until tender, remove to a plate and set aside.

In the same pan add more oil, onions and garlic, sauté until onions are just about translucent. Add crushed red pepper and potatoes, let cook for about 5 minutes and allow them to get some color.  Add tomatoes, basil and stir; add chicken broth (just enough to come up the sides of the potatoes not completely cover) and cover, let come to a boil and cook until potatoes are tender.  Add more chicken broth if it gets too dry. 

Meanwhile, cook pasta in boiling salted water.  Drain pasta and save some cooking water.  Toss with potatoes, add reserved asparagus, and add pasta water until desired consistency is reached.  Top with grated romano cheese and serve!

Click here for a printable version of this recipe.

Pasta Fazool

I love facebook! It's such a fun way to connect with people. You may be asking yourself,  What does that have to do with Pasta Fazool? Well, tonight I asked the question - What is it called in your family - Pasta Fagioli or Pasta Fazool. Pasta Fazool is the hands down winner. Nanny always called it Fazool but as I got older I was "corrected" by someone who calls it Fagioli. I don't have to worry anymore, my facebook friends have given me permission to call it by the name I grew up with - Fazool! Thank you! If you aren't already a follower come check out my facebook page by clicking HERE. Please feel free to get involved in the conversations, it's fun!  I also have another hobby so if anyone is looking for some home decorating and design tips please follow me HERE.  I don't have a ton of followers there but would love to get some conversation going so don't be shy!

Tonight I made a version of Rachael Ray's Pasta Fazool but changed somethings around.  You can see her original recipe here.  Below is how I made it with some changes. The recipe is pretty basic but the addition of the cheese rind and the crushed red pepper gives it great depth. You can make this spicy if you like,  I just like a little kick and just to clarify - a little kick for me is nonexistant to Steve and probably most people. 

Pasta Fazool


Ingredients:

1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
4 cloves garlic,  minced
1 8 oz can delmonte tomato sauce
approx 3 cups of chicken broth
1 packaged of diced prosciutto or pancetta
2 - 15 oz cans of cannelini beans
2 bay leaves
pinch of crushed red pepper flakes
1 teaspoon of Italian seasoning
salt and pepper, to taste
5-6 basil leaves
1 rind parmigiano reggiano (optional)
1 tbsp extra virgin olive oil
1 pound of orrechiette pasta or any small shape


Directions:

In a large saucepan saute prosciutto in extra virgin olive oil.  When browned add onion, garlic, carrot and celery.  Season with salt and pepper and lower heat.  Sweat the veggies until the onions are translucent.  Add bay leaves, italian seasoning, red pepper, delmonte, 1 can of beans drained and 1 can drained and rinsed  (You want some of the starch to thicken the sauce but not too much) and the chicken broth.  Cover and let mixture come to a boil, then add the basil and cheese rind if you are using it. Let cook for 10 minutes or so or until veggies are tender.  Taste and adjust seasoning according to your taste.

In another pot cook pasta in boiling water.  When pasta is just under al dente add to saucepan using a slotted spoon.  (Some of the starchy water will fill the pasta and help create a tasty thick sauce).  Toss the pasta with the beans and sauce and let cook a minute until pasta is al dente.

Enjoy!


Click here for a printable version of this recipe.

Pasta Fazool

I love facebook! It's such a fun way to connect with people. You may be asking yourself,  What does that have to do with Pasta Fazool? Well, tonight I asked the question - What is it called in your family - Pasta Fagioli or Pasta Fazool. Pasta Fazool is the hands down winner. Nanny always called it Fazool but as I got older I was "corrected" by someone who calls it Fagioli. I don't have to worry anymore, my facebook friends have given me permission to call it by the name I grew up with - Fazool! Thank you! If you aren't already a follower come check out my facebook page by clicking HERE. Please feel free to get involved in the conversations, it's fun!  I also have another hobby so if anyone is looking for some home decorating and design tips please follow me HERE.  I don't have a ton of followers there but would love to get some conversation going so don't be shy!

Tonight I made a version of Rachael Ray's Pasta Fazool but changed somethings around.  You can see her original recipe here.  Below is how I made it with some changes. The recipe is pretty basic but the addition of the cheese rind and the crushed red pepper gives it great depth. You can make this spicy if you like,  I just like a little kick and just to clarify - a little kick for me is nonexistant to Steve and probably most people. 

Pasta Fazool


Ingredients:

1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
4 cloves garlic,  minced
1 8 oz can delmonte tomato sauce
approx 3 cups of chicken broth
1 packaged of diced prosciutto or pancetta
2 - 15 oz cans of cannelini beans
2 bay leaves
pinch of crushed red pepper flakes
1 teaspoon of Italian seasoning
salt and pepper, to taste
5-6 basil leaves
1 rind parmigiano reggiano (optional)
1 tbsp extra virgin olive oil
1 pound of orrechiette pasta or any small shape


Directions:

In a large saucepan saute prosciutto in extra virgin olive oil.  When browned add onion, garlic, carrot and celery.  Season with salt and pepper and lower heat.  Sweat the veggies until the onions are translucent.  Add bay leaves, italian seasoning, red pepper, delmonte, 1 can of beans drained and 1 can drained and rinsed  (You want some of the starch to thicken the sauce but not too much) and the chicken broth.  Cover and let mixture come to a boil, then add the basil and cheese rind if you are using it. Let cook for 10 minutes or so or until veggies are tender.  Taste and adjust seasoning according to your taste.

In another pot cook pasta in boiling water.  When pasta is just under al dente add to saucepan using a slotted spoon.  (Some of the starchy water will fill the pasta and help create a tasty thick sauce).  Toss the pasta with the beans and sauce and let cook a minute until pasta is al dente.

Enjoy!


Click here for a printable version of this recipe.

Chicken Breasts with a Mustard Caper Pan Sauce

This dish (and others like it) is the reason why I have all clad pots.  To sear and to make pan sauces.  When I first started watching the food network I became obsessed with getting those little browned bits stuck to the pan so I could look and feel like a professional Chef when I deglazed the pan.  Seriously, it was like a little girl who plays house and dreams of what life will be like. Instead of dreaming about the house and the husband and the babies I dreamt of the kitchen and the deglazing and the sauces. I tried making a pan sauce in my mom's non stick pans and that only lead to disappointment. Luckily I have a mom who loves me and wants to make me happy so she bought me a set of all clad pans.  It truly is the gift that keeps on giving.  Thanks Mom!

Here is a simple dish that uses very few ingredients.  I actually coated the chicken in flour (before I had a clue that I was making that sauce) which was unnecessary.  So I am not going to put that step in the directions.  This is one of those made up as I go along recipes so I don't have exact ingredients.  Hopefully you'll be able to wing it.  :-) I made just enough for two but you can certainly make this for four or more.  If you want more sauce just add more chicken stock a little at a time and reduce it until it thickens and you have the amount of sauce you want.  You do not need a ton of sauce though because it is packed with flavor and a little goes a long way.

Chicken Breasts with a Mustard Caper Pan Sauce

Michele Brigante

Ingredients:

2 boneless skinless chicken breasts
approx 1/2 cup chicken stock
1 tablespoon unsalted butter
1 -2 tablespoons of extra virgin olive oil
1 generous tablespoon of dijon mustard
2 cloves of garlic, minced
2 teaspoons of capers
1 tablespoon of chopped fresh parsley
salt and pepper, to taste


Directions:

Season chicken with salt and pepper.  Heat 1 tablespoon of oil and the butter in a saute pan (stainless steel will work best) over medium heat. Saute chicken on both sides then remove to a plate.  If the pan is dry add a little more oil and the garlic. Do not let garlic burn or it will taste bitter (lower the gas if necessary).  Cook the garlic for a minute and add flour.  Allow flour to cook for 1 minute and stir.  Turn gas up again if you lowered it an add stock while stirring with wooden spoon or whisk.  Add mustard and capers and season with pepper.  Taste it before you add salt and adjust salt and mustard accordingly.  If you want your sauce to thicken reduce it further, or if you want more sauce add a little more stock and let it reduce.  Add parsley.  When your sauce is done add the chicken to the pan with and toss to coat.  Cover and let it cook for another 5-10 mins (depending on the thickness of your chicken) so chicken is cooked through. 

Click here for a printable version of this recipe.

Chicken Breasts with a Mustard Caper Pan Sauce

This dish (and others like it) is the reason why I have all clad pots.  To sear and to make pan sauces.  When I first started watching the food network I became obsessed with getting those little browned bits stuck to the pan so I could look and feel like a professional Chef when I deglazed the pan.  Seriously, it was like a little girl who plays house and dreams of what life will be like. Instead of dreaming about the house and the husband and the babies I dreamt of the kitchen and the deglazing and the sauces. I tried making a pan sauce in my mom's non stick pans and that only lead to disappointment. Luckily I have a mom who loves me and wants to make me happy so she bought me a set of all clad pans.  It truly is the gift that keeps on giving.  Thanks Mom!

Here is a simple dish that uses very few ingredients.  I actually coated the chicken in flour (before I had a clue that I was making that sauce) which was unnecessary.  So I am not going to put that step in the directions.  This is one of those made up as I go along recipes so I don't have exact ingredients.  Hopefully you'll be able to wing it.  :-) I made just enough for two but you can certainly make this for four or more.  If you want more sauce just add more chicken stock a little at a time and reduce it until it thickens and you have the amount of sauce you want.  You do not need a ton of sauce though because it is packed with flavor and a little goes a long way.

Chicken Breasts with a Mustard Caper Pan Sauce

Michele Brigante

Ingredients:

2 boneless skinless chicken breasts
approx 1/2 cup chicken stock
1 tablespoon unsalted butter
1 -2 tablespoons of extra virgin olive oil
1 generous tablespoon of dijon mustard
2 cloves of garlic, minced
2 teaspoons of capers
1 tablespoon of chopped fresh parsley
salt and pepper, to taste


Directions:

Season chicken with salt and pepper.  Heat 1 tablespoon of oil and the butter in a saute pan (stainless steel will work best) over medium heat. Saute chicken on both sides then remove to a plate.  If the pan is dry add a little more oil and the garlic. Do not let garlic burn or it will taste bitter (lower the gas if necessary).  Cook the garlic for a minute and add flour.  Allow flour to cook for 1 minute and stir.  Turn gas up again if you lowered it an add stock while stirring with wooden spoon or whisk.  Add mustard and capers and season with pepper.  Taste it before you add salt and adjust salt and mustard accordingly.  If you want your sauce to thicken reduce it further, or if you want more sauce add a little more stock and let it reduce.  Add parsley.  When your sauce is done add the chicken to the pan with and toss to coat.  Cover and let it cook for another 5-10 mins (depending on the thickness of your chicken) so chicken is cooked through. 

Click here for a printable version of this recipe.

Caramelized Onion and Olive Tapenade Pizza

This is a very easy and crowd pleasing pizza! It's pizza so it's casual but the ingredients are a little more special so it can be considered a little more fancy if you want it to be. By keeping a few things on hand in your pantry you can make a quick pizza any day.  This doesn't take any skill at all, you aren't really cooking just combining ingredients.  You can make your own pizza dough if you have the time, I just go to a pizzeria that I like and I buy their dough. You don't even need to have sauce for it to be considered a pizza, at least not in my book.

For this pizza I used caramelized onions, shredded italian blend cheese and trader joe's olive tapenade.  It's made up of mostly kalamata olives and it is delicious!

Caramelized Onions

Ingredients:

One large or 2 medium yellow onions, sliced
approx 1 tablespoon of EVOO and 1/2 tablespoon of butter
salt, pepper and a tsp of sugar

Directions:

Heat large saute pan over medium heat, add butter and oil, add onions, toss to coat in oil.  Allow onions to cook, tossing occasionally but not constantly.  Just like mushrooms you want them to get some color before you stir them.  Once the onions start to soften add salt, pepper and sugar and toss.  You do not want your onions to burn but instead turn a golden brown.  Lower heat if necessary.  Onions will cook for about 30 minutes. 

To assemble Pizza:

Stretch dough with your hands and place on an oiled cookie sheet.  Spread with olive tapenade, shredded cheese and top with caramelized onions. 

Bake at 400 degree for about 20 minutes or until pizza is crispy and golden.