Homemade Meat Ravioli

I love Valentine's Day and not because it's a commercial holiday for giving gifts and spending money. During our busy lives and schedules of work, family, friends, entertaining and all the little things that keep us on our toes, we tend to forget to make time with our partners. Sure we see them every day, we do things together but it's usually not without tv, cell phones, distractions, etc. Valentine's Day reminds us to take out that time for our sweethearts and that's just what we like to do. Steve and I don't exchange gifts, only cards and we don't spend a lot of money going out to dinner. We've done it but it just never felt like it was worth it. There was no meaning to spending twice the amount we'd usually spend at a restaurant with a limited menu, an overly crowded dining room and timed seating. I understand that some people may enjoy going out and that's great. It just hasn't worked for us. For the past two years Steve and I decided that it would be fun if we spent Valentine's Day preparing a special meal together. We want it to be something that we don't usually make at home, something that requires two people to make and takes a bit of time. I have to say it's worked out wonderfully and I am really proud of our accomplishments. Last year we made gnocchi with bolognese sauce. This year we made meat ravioli. If you're wondering why we chose meat...well, that's because Steve doesn't really like cheese ravioli. I can't say I understand it but that's okay, I like meat ravioli too. Believe it or not, I couldn't find a recipe for meat ravioli so I just followed my instincts and I'm proud to say that it really worked well for us. I used the recipe for the dough from an old cookbook that I have called Biba's Taste of Italy by Biba Caggiano. I am really looking forward to trying ravioli again with different fillings. I'm thinking a basil pesto would be fabulous! Any suggestions?

Meat Ravioli

Yield: Approx. 32 ravioli

Pasta Dough by Biba Caggiano

Ingredients:

3 cups unbleached all purpose flour
5 large eggs

Directions:

1.  In bowl of stand mixer beat eggs and salt. Attach dough hook and add flour a little at a time, beating well after each addition. Increase the speed and knead the dough for 5-6 minutes, until smooth, soft and pliable.

2.  Transfer the dough to a lightly floured wooden board of other work surface. Flour your hands lightly and knead the dough for a minute or two. If the dough seems too firm, wrap it in plastic wrap and let it rest at room temperature for 20-30 minutes, then knead the dough again for about a minute.

Biba's tip: Making the dough with a machine requires a little less flour than making it by hand. Reserve 1/2 cup or so of the flour called for in the recipe. After the dough has been kneaded, touch it. If it is silky and slightly moist, it is ready; if it is too sticky, work in the reserved flour.

To roll out the dough with pasta attachment:

Set the rollers of the pasta machine at their widest setting (1 - for Kitchen Aid) Cut off a piece of dough about the size of a large egg and flatter in under the palm of your hand. Keep the rest of the dough wrapped in plastic wrap. Dust the flattened piece of dough lightly with flour and run it once through the machine. Fold the dough in half, pressing down on it with your fingertips, and run it through the machine again. Repeat this step four to five times, dusting the dough lightly with flour if needed, until the dough is smooth and no longer sticky; the dough will become firmer since the machine is actually kneading the dough. Do not skimp on this step, or, as you think the pasta, it may stick to the rollers.

Adjust the rollers to the next setting and run the dough through once; do not fold the dough again. Adjust the rollers to the next setting and run the rollers once; continue to adjust the rollers and roll the pasta through the machine until it reaches desired thinness. (I ran the dough through the first setting twice and then once through each setting #'s 2-5, it was then thin enough but thick enough to hold the filling)

If you are making stuffed pasta, cut and stuff the dough immediately, before rolling out another piece. For string pasta or ribbon noodles, roll out the remaining dough and allow the sheets to dry before cutting them into noodles.

Meat Filling by Michele

1 pound 85% lean ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 small carrot, grated
1/2 stalk celery, diced
1/4 cup pecorino romano cheese, grated

1/4 gup parmigiano reggiano cheese, grated

1 tsp nutmeg (or to taste)
1/2 tsp allspice (or to taste)
salt and pepper to taste
extra virgin olive oil
1 egg


Directions:

1.  Sweat onion, garlic, carrot and celery in oil.  Once vegetables soften add grown beef, using a potato masher to break up the meat.  Cook until browned and cooked through.  Drain fat from beef, once beef is cool discard fat drippings.  Add mixture to food processor, pulse until smooth.  Add egg and pulse until combined.

Marinara Sauce

Ingredients:

2 cans Tuttorosa crushed tomatoes (use whatever brand you like)

1 medium onion, diced
3-5 cloves garlic, minced
fresh basil, to taste (dried or frozen can also be used)
1 tsp. Italian Seasoning
1 tsp. crushed red pepper flakes (if you like more spice add more)
salt and pepper, to taste
1 tsp. sugar (optional)
extra virgin olive oil

Directions:

1. Saute onion and garlic in oil. Add crushed red pepper, Italian seasoning and basil. Stir to combine.

2. Add crushed tomatoes and stir. Fill about 1/3 can with water and swish around to clean tomatoes from sides and then pour into next can and do the same thing. Add to pot. Stir and add sugar, salt and pepper.

3. Let sauce come to a boil, stir gently. Reduce heat and let sauce simmer for 1 hour stirring frequently. Taste and add salt and pepper as needed. If using fresh basil add some more at the end right before serving.

Assembly

Lay the pasta sheet out on a floured surface.  Place meat mixture about  2 inches or so apart on one half of the sheet.  Biba says to use 1 tablespoon of filling for ravioli but I used a little less than that as you can see from the pictures. If you want to make bigger ravioli use more filling. Once you start making them you will know how much to put in.   Place the unused portion of the dough sheet over the half with the meat.  Press out all the air from around the meat and press down lightly on the dough to seal.  Cut with a round biscuit cutter or cut into squares. 

Make sure you save all your scraps of dough (cut them into strips - don't worry if they aren't uniform in size). Nanny always used the strips of dough in soup or served with sauce for lunch that day. Just cook it in salted boiling water for about 3 minutes or until tender.

 

To Freeze:

Sprinkle a baking sheet lightly with cornmeal.  Place ravioli on the baking sheet in a single layer.  Place in the freezer for about an hour or until frozen through.  Place in large freezer bags and lay flat.  The purpose of freezing them flat first is so you don't end up with all your ravioli stuck together.  Now you can take out as many as you'd like at a time.

To Cook:

Bring a large pot of salted water to a boil.  Carefully add the ravioli (if they were frozen you do not need to defrost) to the pot and stir.  When ravioli float to the top they are ready. 

Serve with your favorite sauce.

Click here for a printable version of Homemade Meat Ravioli. 

Homemade Meat Ravioli

I love Valentine's Day and not because it's a commercial holiday for giving gifts and spending money. During our busy lives and schedules of work, family, friends, entertaining and all the little things that keep us on our toes, we tend to forget to make time with our partners. Sure we see them every day, we do things together but it's usually not without tv, cell phones, distractions, etc. Valentine's Day reminds us to take out that time for our sweethearts and that's just what we like to do. Steve and I don't exchange gifts, only cards and we don't spend a lot of money going out to dinner. We've done it but it just never felt like it was worth it. There was no meaning to spending twice the amount we'd usually spend at a restaurant with a limited menu, an overly crowded dining room and timed seating. I understand that some people may enjoy going out and that's great. It just hasn't worked for us. For the past two years Steve and I decided that it would be fun if we spent Valentine's Day preparing a special meal together. We want it to be something that we don't usually make at home, something that requires two people to make and takes a bit of time. I have to say it's worked out wonderfully and I am really proud of our accomplishments. Last year we made gnocchi with bolognese sauce. This year we made meat ravioli. If you're wondering why we chose meat...well, that's because Steve doesn't really like cheese ravioli. I can't say I understand it but that's okay, I like meat ravioli too. Believe it or not, I couldn't find a recipe for meat ravioli so I just followed my instincts and I'm proud to say that it really worked well for us. I used the recipe for the dough from an old cookbook that I have called Biba's Taste of Italy by Biba Caggiano. I am really looking forward to trying ravioli again with different fillings. I'm thinking a basil pesto would be fabulous! Any suggestions?

Meat Ravioli

Yield: Approx. 32 ravioli

Pasta Dough by Biba Caggiano

Ingredients:

3 cups unbleached all purpose flour
5 large eggs

Directions:

1.  In bowl of stand mixer beat eggs and salt. Attach dough hook and add flour a little at a time, beating well after each addition. Increase the speed and knead the dough for 5-6 minutes, until smooth, soft and pliable.

2.  Transfer the dough to a lightly floured wooden board of other work surface. Flour your hands lightly and knead the dough for a minute or two. If the dough seems too firm, wrap it in plastic wrap and let it rest at room temperature for 20-30 minutes, then knead the dough again for about a minute.

Biba's tip: Making the dough with a machine requires a little less flour than making it by hand. Reserve 1/2 cup or so of the flour called for in the recipe. After the dough has been kneaded, touch it. If it is silky and slightly moist, it is ready; if it is too sticky, work in the reserved flour.

To roll out the dough with pasta attachment:

Set the rollers of the pasta machine at their widest setting (1 - for Kitchen Aid) Cut off a piece of dough about the size of a large egg and flatter in under the palm of your hand. Keep the rest of the dough wrapped in plastic wrap. Dust the flattened piece of dough lightly with flour and run it once through the machine. Fold the dough in half, pressing down on it with your fingertips, and run it through the machine again. Repeat this step four to five times, dusting the dough lightly with flour if needed, until the dough is smooth and no longer sticky; the dough will become firmer since the machine is actually kneading the dough. Do not skimp on this step, or, as you think the pasta, it may stick to the rollers.

Adjust the rollers to the next setting and run the dough through once; do not fold the dough again. Adjust the rollers to the next setting and run the rollers once; continue to adjust the rollers and roll the pasta through the machine until it reaches desired thinness. (I ran the dough through the first setting twice and then once through each setting #'s 2-5, it was then thin enough but thick enough to hold the filling)

If you are making stuffed pasta, cut and stuff the dough immediately, before rolling out another piece. For string pasta or ribbon noodles, roll out the remaining dough and allow the sheets to dry before cutting them into noodles.

Meat Filling by Michele

1 pound 85% lean ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 small carrot, grated
1/2 stalk celery, diced
1/4 cup pecorino romano cheese, grated

1/4 gup parmigiano reggiano cheese, grated

1 tsp nutmeg (or to taste)
1/2 tsp allspice (or to taste)
salt and pepper to taste
extra virgin olive oil
1 egg


Directions:

1.  Sweat onion, garlic, carrot and celery in oil.  Once vegetables soften add grown beef, using a potato masher to break up the meat.  Cook until browned and cooked through.  Drain fat from beef, once beef is cool discard fat drippings.  Add mixture to food processor, pulse until smooth.  Add egg and pulse until combined.

Marinara Sauce

Ingredients:

2 cans Tuttorosa crushed tomatoes (use whatever brand you like)

1 medium onion, diced
3-5 cloves garlic, minced
fresh basil, to taste (dried or frozen can also be used)
1 tsp. Italian Seasoning
1 tsp. crushed red pepper flakes (if you like more spice add more)
salt and pepper, to taste
1 tsp. sugar (optional)
extra virgin olive oil

Directions:

1. Saute onion and garlic in oil. Add crushed red pepper, Italian seasoning and basil. Stir to combine.

2. Add crushed tomatoes and stir. Fill about 1/3 can with water and swish around to clean tomatoes from sides and then pour into next can and do the same thing. Add to pot. Stir and add sugar, salt and pepper.

3. Let sauce come to a boil, stir gently. Reduce heat and let sauce simmer for 1 hour stirring frequently. Taste and add salt and pepper as needed. If using fresh basil add some more at the end right before serving.

Assembly

Lay the pasta sheet out on a floured surface.  Place meat mixture about  2 inches or so apart on one half of the sheet.  Biba says to use 1 tablespoon of filling for ravioli but I used a little less than that as you can see from the pictures. If you want to make bigger ravioli use more filling. Once you start making them you will know how much to put in.   Place the unused portion of the dough sheet over the half with the meat.  Press out all the air from around the meat and press down lightly on the dough to seal.  Cut with a round biscuit cutter or cut into squares. 

Make sure you save all your scraps of dough (cut them into strips - don't worry if they aren't uniform in size). Nanny always used the strips of dough in soup or served with sauce for lunch that day. Just cook it in salted boiling water for about 3 minutes or until tender.

 

To Freeze:

Sprinkle a baking sheet lightly with cornmeal.  Place ravioli on the baking sheet in a single layer.  Place in the freezer for about an hour or until frozen through.  Place in large freezer bags and lay flat.  The purpose of freezing them flat first is so you don't end up with all your ravioli stuck together.  Now you can take out as many as you'd like at a time.

To Cook:

Bring a large pot of salted water to a boil.  Carefully add the ravioli (if they were frozen you do not need to defrost) to the pot and stir.  When ravioli float to the top they are ready. 

Serve with your favorite sauce.

Click here for a printable version of Homemade Meat Ravioli. 

Pureed Potato and Leek Soup

Here is another recipe from one of the new cookbooks I received for Christmas.  This book, New Classic Family Dinners by Mark Peel has  fantastic recipes from the menu at Campanile, his Los Angeles restaurant.  Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk.  It looks like a bit of heaven!  This time I decided to make one of the easier recipes, Pureed Potato Leek Soup.  The flavor was great and it was very easy to do.  The only thing I would change next time I make it is the the garlic.  The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic.  Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid.  The other change I made was the herbs.  I didn't have a cheesecloth so I didn't make a bouquet gari.  I just added the herbs to the soup and it all got pureed together.  I would definitely make this soup again.

Pureed Potato and Leek Soup

by Mark Peel

Ingredients:

4 tablespoons unsalted butter

1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed

1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed

A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns

1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water

1 quart water

Freshly ground pepper to taste

Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy.  Chopped Fresh Chives.

Directions:

1.  Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion.  Cook gently, stirring for about 20 minutes, until very tender.  Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.

2.  Add the potatoes, garlic and bouquet garni.  Stir together and add the chicken stock and the water.  Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant.  Remove from the heat.

3.  Remove the bouquet garni from the soup.  Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender.  Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing.  Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through.  Return to the pot, heat through, and adjust the salt and pepper.

4.  Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.

Click here for a printable version of Pureed Potato and Leek Soup.

Pureed Potato and Leek Soup

Here is another recipe from one of the new cookbooks I received for Christmas.  This book, New Classic Family Dinners by Mark Peel has  fantastic recipes from the menu at Campanile, his Los Angeles restaurant.  Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk.  It looks like a bit of heaven!  This time I decided to make one of the easier recipes, Pureed Potato Leek Soup.  The flavor was great and it was very easy to do.  The only thing I would change next time I make it is the the garlic.  The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic.  Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid.  The other change I made was the herbs.  I didn't have a cheesecloth so I didn't make a bouquet gari.  I just added the herbs to the soup and it all got pureed together.  I would definitely make this soup again.

Pureed Potato and Leek Soup

by Mark Peel

Ingredients:

4 tablespoons unsalted butter

1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed

1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed

A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns

1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water

1 quart water

Freshly ground pepper to taste

Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy.  Chopped Fresh Chives.

Directions:

1.  Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion.  Cook gently, stirring for about 20 minutes, until very tender.  Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.

2.  Add the potatoes, garlic and bouquet garni.  Stir together and add the chicken stock and the water.  Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant.  Remove from the heat.

3.  Remove the bouquet garni from the soup.  Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender.  Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing.  Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through.  Return to the pot, heat through, and adjust the salt and pepper.

4.  Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.

Click here for a printable version of Pureed Potato and Leek Soup.

Roasted Chicken and Caramelized Onion Tacos

I'm finding new ways to use bone in, skin on, chicken breasts every day.  When chicken went on sale I bought a few packages and put them in my freezer and they are really coming in handy.  Not only are they less expensive than boneless, skinless breasts but because you cook them with the skin on they are fool proof.  I guess doing this contradicts the idea of chicken breasts being low fat but I still think it's on the healthy side.  After all, we are removing the skin, we're not eating it.  Anyway, I threw this dinner together on a whim tonight.  I had a little of this and a little of that in the fridge and I wanted to use it up.  I cringe at the amount of food that gets wasted in my house.  I try to really keep on top of it but it happens more often than I would like. You can use whatever you have left in your house to come up with a little sauce and if you don't have anything, we discovered tonight that ranch dressing is a decent stand in for sour cream.


I wasn't really focusing on taking pictures of this dish because I didn't realize it was going to turn out so good.  I had to use a roasted chicken picture from another dish and I didn't take a picture of the onions when they were completely finished but you get the idea.  Also, the final picture is of the taco open so you can see what is inside. 

Roasted Chicken and Caramelized Onion Tacos


Ingredients:

Serves 2 -4

2  split chicken breasts
1/2 jar medium salsa
10 spanish olives, sliced in half
1 roasted pepper, chopped
2 large onions, sliced
3/4 cup shredded cheddar
4 burrito size tortillas
1 - 8 oz can corn kernels
chipotle sauce or hot sauce, to taste
cumin
garlic powder
smoked paprika
cayenne pepper
salt and pepper
extra virgin olive oil
1 tbsp butter
2 tbsp lime juice
1 tsp sugar

Directions:

1.  Preheat oven to 350 degrees.  Rub chicken with a drizzle of oil and a sprinkle of cumin, garlic, smoked paprika, cayenne pepper, salt and black pepper.  Roast for 30-40 minutes or until cooked through.  Let cool and shred chicken and place in a bowl.  Add 1 tbsp lime juice, a little cumin, salt and pepper.  Set aside.
 
2. Heat a large skillet over medium high heat.  Add butter and 1 tbsp oil, when butter melts add onions.  Do not stir for about 10 minutes and onions begin to soften.  Season with sugar, salt and pepper and lower heat to low.  Allow to cook for about 15-20 minutes or until onions are soft and begin to take on some color.  Stir occasionally.  When cooked through, transfer to a bowl and set aside.

3. In same pan, add salsa, the rest of the lime juice and a some hot sauce.  Stir to combine.  Add corn, peppers, and olives.  Cook until just heated through.

4.  Assemble your tacos.  Sprinkle tortilla with cheese and heat in the microwave for 30-45 seconds, just until cheese is melted.  Add shredded chicken, salsa and onions.  Top with sour cream or ranch dressing if you like.  Roll and enjoy!

Click here for a Printable Recipe for Roasted Chicken and Caramelized Onion Tacos. 

Roasted Chicken and Caramelized Onion Tacos

I'm finding new ways to use bone in, skin on, chicken breasts every day.  When chicken went on sale I bought a few packages and put them in my freezer and they are really coming in handy.  Not only are they less expensive than boneless, skinless breasts but because you cook them with the skin on they are fool proof.  I guess doing this contradicts the idea of chicken breasts being low fat but I still think it's on the healthy side.  After all, we are removing the skin, we're not eating it.  Anyway, I threw this dinner together on a whim tonight.  I had a little of this and a little of that in the fridge and I wanted to use it up.  I cringe at the amount of food that gets wasted in my house.  I try to really keep on top of it but it happens more often than I would like. You can use whatever you have left in your house to come up with a little sauce and if you don't have anything, we discovered tonight that ranch dressing is a decent stand in for sour cream.


I wasn't really focusing on taking pictures of this dish because I didn't realize it was going to turn out so good.  I had to use a roasted chicken picture from another dish and I didn't take a picture of the onions when they were completely finished but you get the idea.  Also, the final picture is of the taco open so you can see what is inside. 

Roasted Chicken and Caramelized Onion Tacos


Ingredients:

Serves 2 -4

2  split chicken breasts
1/2 jar medium salsa
10 spanish olives, sliced in half
1 roasted pepper, chopped
2 large onions, sliced
3/4 cup shredded cheddar
4 burrito size tortillas
1 - 8 oz can corn kernels
chipotle sauce or hot sauce, to taste
cumin
garlic powder
smoked paprika
cayenne pepper
salt and pepper
extra virgin olive oil
1 tbsp butter
2 tbsp lime juice
1 tsp sugar

Directions:

1.  Preheat oven to 350 degrees.  Rub chicken with a drizzle of oil and a sprinkle of cumin, garlic, smoked paprika, cayenne pepper, salt and black pepper.  Roast for 30-40 minutes or until cooked through.  Let cool and shred chicken and place in a bowl.  Add 1 tbsp lime juice, a little cumin, salt and pepper.  Set aside.
 
2. Heat a large skillet over medium high heat.  Add butter and 1 tbsp oil, when butter melts add onions.  Do not stir for about 10 minutes and onions begin to soften.  Season with sugar, salt and pepper and lower heat to low.  Allow to cook for about 15-20 minutes or until onions are soft and begin to take on some color.  Stir occasionally.  When cooked through, transfer to a bowl and set aside.

3. In same pan, add salsa, the rest of the lime juice and a some hot sauce.  Stir to combine.  Add corn, peppers, and olives.  Cook until just heated through.

4.  Assemble your tacos.  Sprinkle tortilla with cheese and heat in the microwave for 30-45 seconds, just until cheese is melted.  Add shredded chicken, salsa and onions.  Top with sour cream or ranch dressing if you like.  Roll and enjoy!

Click here for a Printable Recipe for Roasted Chicken and Caramelized Onion Tacos. 

Chocolate Cupcakes with Cream Cheese Frosting and Coconut

What do you do when you're snowbound?  For me there is something so comforting about staying in and cooking and baking when there's a storm or in this case, a blizzard outside.  It's 6pm and it has been snowing this entire day...in fact, it is still coming down.  I decided to look for a recipe for cupcakes that 1) Steve will enjoy and 2) that I have all the ingredients to make.  I found this cupcake recipe from Martha Stewart.  I decided to use it because it didn't call for special chocolate, just simple cocoa powder.  I think that it could have used some additional chocolate flavoring such as melted chocolate chips (which I had). The flavor was good and they were very moist but it wasn't that chocolaty.  I decided on a cream cheese frosting because I had cream cheese that had to be used this week or I was going to have to toss it.  So there you go!  Oh and the addition of the coconut was simply because I just found out (after 4 years!!!) that Steve really likes coconut.  Who knew?!?  I picked some up last week so I can make him something.  Isn't he lucky? haha

Chocolate Cupcakes
by Martha Stewart, marthastewart.com

Makes 12 Cupcakes


Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk


Directions:

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of icing.


Cream Cheese Frosting
by Martha Stewart, marthastewart.com

Ingredients:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Frost cupcakes and top with toasted coconut.  

Note :  I used a makeshift piping bag (freezer bag) to put the frosting on and it was fun.  It was my first time doing it and I'm definitely awkward when it comes to decorating cakes and cupcakes but you get the idea.

 

Click Here for a Printable Recipe for Chocolate Cupcakes.

Click Here for a Printable Recipe for Cream Cheese Frosting.

Chocolate Cupcakes with Cream Cheese Frosting and Coconut

What do you do when you're snowbound?  For me there is something so comforting about staying in and cooking and baking when there's a storm or in this case, a blizzard outside.  It's 6pm and it has been snowing this entire day...in fact, it is still coming down.  I decided to look for a recipe for cupcakes that 1) Steve will enjoy and 2) that I have all the ingredients to make.  I found this cupcake recipe from Martha Stewart.  I decided to use it because it didn't call for special chocolate, just simple cocoa powder.  I think that it could have used some additional chocolate flavoring such as melted chocolate chips (which I had). The flavor was good and they were very moist but it wasn't that chocolaty.  I decided on a cream cheese frosting because I had cream cheese that had to be used this week or I was going to have to toss it.  So there you go!  Oh and the addition of the coconut was simply because I just found out (after 4 years!!!) that Steve really likes coconut.  Who knew?!?  I picked some up last week so I can make him something.  Isn't he lucky? haha

Chocolate Cupcakes
by Martha Stewart, marthastewart.com

Makes 12 Cupcakes


Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk


Directions:

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of icing.


Cream Cheese Frosting
by Martha Stewart, marthastewart.com

Ingredients:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Frost cupcakes and top with toasted coconut.  

Note :  I used a makeshift piping bag (freezer bag) to put the frosting on and it was fun.  It was my first time doing it and I'm definitely awkward when it comes to decorating cakes and cupcakes but you get the idea.

 

Click Here for a Printable Recipe for Chocolate Cupcakes.

Click Here for a Printable Recipe for Cream Cheese Frosting.

Chicken Angelo

Hi everyone! I want to welcome to all my new readers.  It's so nice when new people stop by and of course my regular readers too! It's so nice to know that there's someone out there that reads this.  If there's anything that you're looking for that I haven't posted yet, feel free to reach out to me through email or through the comments section and if there isn't anything I would still love it if you said, Hi! :-)

Remember the North End Cookbook that I told you all about recently?  I decided to try another recipe from it on Sunday.  I changed it a lot but the flavors are still the same.  The original recipe feeds 12 people and uses two cut up chickens.  I wanted to use boneless and skinless chicken and so I needed to adjust a few things.  The original recipe called for 12 tomatoes and I rather wait for them to be in season before I waste money on so many tomatoes out of season that will be high priced and low flavor.  I used diced tomatoes as a substitution and it worked very well.  I kept true to the recipe in the way I built the flavors in a similar way she did.

Chicken Angelo

Serves 6

Ingredients:

1 lb. sweet Italian sausage
3 boneless, skinless, chicken breasts
3 boneless, skinless, chicken thighs
1/2 cup extra virgin olive oil
1 stick unsalted butter (I only used about 6 Tbsp throughout the recipe)
1 8oz. can artichoke hearts in water
1 package cremini mushrooms, sliced or quartered
7-8 cloves garlic, chopped
2 large onions, sliced
2 shallots, diced
1- 16 oz. can diced tomatoes
1/2 cup kalamata olives, roughly chopped
2 cups chicken broth
1/2 cup white wine
1 tsp. dried basil
pinch dried oregano
1/2 cup fresh parsley, chopped
2 tbsp. flour
1 lb. pasta (such as penne, cellentani, rigatoni, etc.)
Romano cheese, for sprinkling

Directions:

1.  Slice chicken and sausage into large bite sized pieces. Season with salt and pepper.

2.  Heat 2 tbsp extra virgin olive oil and 1 tbsp of butter in a large skillet.  Brown chicken and sausage in two batches (make sure to mix up the sausage and chicken in each batch so the chicken gets flavored by the sausage).  Add more oil/butter as necessary.  Remove from pan and place into a baking dish. Do not wipe out skillet.

3.  In same skillet, melt another tablespoon of butter.  Reduce heat a bit and add sliced onions and half of the garlic to the pan.  Saute gently and allow to cook until soft.    Add diced tomatoes, salt, pepper, oregano, basil and parsley.  Toss lightly.  Let cook for about 10 -15 minutes or until the tomatoes begin to break down and release their juices.  Pour sauce over the chicken in the pan.  Sprinkle with wine. Toss lightly.  Return pan to heat.

4.  While sauce is cooking, prepare mushrooms.  In same skillet melt 2 tbsp butter over medium heat. Add mushrooms and remainder of garlic.  Cook until mushrooms brown and soften and garlic is soft but not burnt.  If garlic is browing too quickly, turn heat down to medium low.  When cooked, remove mushrooms with a slotted spoon and add to pan with chicken.  Drain artichoke hearts and reserve some of the liquid.  Add artichokes and chopped olives to baking pan. 

5.  Again in the same skillet add 1 more tablespoon of butter to remaining butter and oil in the pan.  When melted add flour and stir with a wooden spoon.  Slowly add chicken broth to the pan (a little at a time to prevent lumps) while stirring.  Allow to thicken.  You will want a thin paste, if it's too thick, thin it out with a little bit of the water from the artichoke hearts.  When you have reached the desired consistency add to chicken.  Toss lightly. 

6.  Bake in at 350 for 15-20 minutes to be sure that chicken is cooked through and all flavors merge.  As long as your chicken wasn't cut up too small, the chicken will not dry out.  There is plenty of liquid in the pan. 

7.  While chicken is baking, bring a large pot of salted water to a boil.  Cook pasta.  Add pasta to the baking pan and toss together.  You can serve it right from there or transfer to a serving bowl.  Sprinkle with cheese and serve with crusty bread for dipping. 

This meal is hearty and filling.  Feel free to add in any veggies that you like, zucchini and eggplant would be a great addition.

Click here for a printable recipe of Chicken Angelo.

Chicken Angelo

Hi everyone! I want to welcome to all my new readers.  It's so nice when new people stop by and of course my regular readers too! It's so nice to know that there's someone out there that reads this.  If there's anything that you're looking for that I haven't posted yet, feel free to reach out to me through email or through the comments section and if there isn't anything I would still love it if you said, Hi! :-)

Remember the North End Cookbook that I told you all about recently?  I decided to try another recipe from it on Sunday.  I changed it a lot but the flavors are still the same.  The original recipe feeds 12 people and uses two cut up chickens.  I wanted to use boneless and skinless chicken and so I needed to adjust a few things.  The original recipe called for 12 tomatoes and I rather wait for them to be in season before I waste money on so many tomatoes out of season that will be high priced and low flavor.  I used diced tomatoes as a substitution and it worked very well.  I kept true to the recipe in the way I built the flavors in a similar way she did.

Chicken Angelo

Serves 6

Ingredients:

1 lb. sweet Italian sausage
3 boneless, skinless, chicken breasts
3 boneless, skinless, chicken thighs
1/2 cup extra virgin olive oil
1 stick unsalted butter (I only used about 6 Tbsp throughout the recipe)
1 8oz. can artichoke hearts in water
1 package cremini mushrooms, sliced or quartered
7-8 cloves garlic, chopped
2 large onions, sliced
2 shallots, diced
1- 16 oz. can diced tomatoes
1/2 cup kalamata olives, roughly chopped
2 cups chicken broth
1/2 cup white wine
1 tsp. dried basil
pinch dried oregano
1/2 cup fresh parsley, chopped
2 tbsp. flour
1 lb. pasta (such as penne, cellentani, rigatoni, etc.)
Romano cheese, for sprinkling

Directions:

1.  Slice chicken and sausage into large bite sized pieces. Season with salt and pepper.

2.  Heat 2 tbsp extra virgin olive oil and 1 tbsp of butter in a large skillet.  Brown chicken and sausage in two batches (make sure to mix up the sausage and chicken in each batch so the chicken gets flavored by the sausage).  Add more oil/butter as necessary.  Remove from pan and place into a baking dish. Do not wipe out skillet.

3.  In same skillet, melt another tablespoon of butter.  Reduce heat a bit and add sliced onions and half of the garlic to the pan.  Saute gently and allow to cook until soft.    Add diced tomatoes, salt, pepper, oregano, basil and parsley.  Toss lightly.  Let cook for about 10 -15 minutes or until the tomatoes begin to break down and release their juices.  Pour sauce over the chicken in the pan.  Sprinkle with wine. Toss lightly.  Return pan to heat.

4.  While sauce is cooking, prepare mushrooms.  In same skillet melt 2 tbsp butter over medium heat. Add mushrooms and remainder of garlic.  Cook until mushrooms brown and soften and garlic is soft but not burnt.  If garlic is browing too quickly, turn heat down to medium low.  When cooked, remove mushrooms with a slotted spoon and add to pan with chicken.  Drain artichoke hearts and reserve some of the liquid.  Add artichokes and chopped olives to baking pan. 

5.  Again in the same skillet add 1 more tablespoon of butter to remaining butter and oil in the pan.  When melted add flour and stir with a wooden spoon.  Slowly add chicken broth to the pan (a little at a time to prevent lumps) while stirring.  Allow to thicken.  You will want a thin paste, if it's too thick, thin it out with a little bit of the water from the artichoke hearts.  When you have reached the desired consistency add to chicken.  Toss lightly. 

6.  Bake in at 350 for 15-20 minutes to be sure that chicken is cooked through and all flavors merge.  As long as your chicken wasn't cut up too small, the chicken will not dry out.  There is plenty of liquid in the pan. 

7.  While chicken is baking, bring a large pot of salted water to a boil.  Cook pasta.  Add pasta to the baking pan and toss together.  You can serve it right from there or transfer to a serving bowl.  Sprinkle with cheese and serve with crusty bread for dipping. 

This meal is hearty and filling.  Feel free to add in any veggies that you like, zucchini and eggplant would be a great addition.

Click here for a printable recipe of Chicken Angelo.