Homemade Gnocchi

Bobby bought me some of the Giada pasta sauce they sell at Target and I thought it would taste great on some homemade gnocchi. So I looked for a recipe and tried this one out and thought they were fantastic!

Potato Gnocchi

adapted from serious eats

Ingredients

serves 4-6, active time 50 minutes, total time 1 hour 50 minutes

• 2 pounds potatoes (about 4 medium baking potatoes, such as Russet and one medium waxy potato, like Yukon Gold)
• 1 whole egg, plus one egg yolk
• 1 teaspoon Kosher salt, plus more for adding to boiling water and for final seasoning
• 1 ½ cups all-purpose flour

Procedures

1. Preheat oven to 400°F.

2. With a fork, poke a few holes in each potato and spread the potatoes out on a baking sheet. Bake until potatoes are cooked through and tender, about 1 hour.

3. As soon as the potatoes are cool enough to handle but still very warm, scoop out the flesh and pass it through a potato ricer or a food mill fitted with a small hole insert. Spread the potatoes onto a clean, cool, lightly floured surface.

4. Whisk together the eggs and salt together and drizzle over the riced potatoes. Sprinkle ¾ to 1 cup of the flour over the eggs. With a bench scraper, work the ingredients together, cutting into them and gathering them into a mass. Add flour to reduce stickiness.

5. When the mixture holds together, knead briefly, continuing to flour the work surface to prevent sticking and adding flour if the dough is sticky. As soon as the dough is smooth and soft and holds together, stop kneading and shape it into a thick log.

6. Working with ¼ of the dough at a time, roll the dough into long ½- to ¾-inch ropes. With the bench scraper, cut them into 1-inch-long pieces. Optionally, form ridges on the gnocchi by rolling them over the back of a dinner fork. Transfer the gnocchi to a lightly floured baking sheet while rolling out remaining dough.

7. At this point, you may refrigerate the uncooked gnocchi for up to 2 hours or freeze them on the baking sheet and then transfer them into a covered container and store in the freezer for several weeks.

8. Boil a large pot of water, add a generous pinch of salt, and blanch the gnocchi in two batches until they float. With a slotted spoon or spider, remove the gnocchi and spread on a baking sheet while brown-butter sauce finishes cooking. (Alternatively, you can shock the cooked gnocchi in ice water, remove and spread them onto a baking sheet, toss with a little olive oil, and refrigerate until needed.)

Tortellini with Italian Sausage, Fennel, and Mushrooms

I am tired of most of my recipes. This happens every now and then. So I've been searching for new ones and I have been having great luck on bonappetit.com. This recipe was a big hit with my family, which was shocking because I have a few mushroom-haters. But they are surprisingly easy to pick around with the tortellinis and crumbled sausage. Although, while I was preparing this last night it occurred to me that this is not the most affordable meal when you consider the tortellinis (I used the three cheese variety), sausage, fennel, and mushrooms. Especially if you don't have fennel seeds on hand. But I definitely thought it was worth it. We'll be having this again for sure.

Tortellini with Italian Sausage, Fennel, and Mushrooms

Ingredients

• 1 tablespoon olive oil
• 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
• 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
• 1 8-ounce package sliced fresh crimini (baby bella) mushrooms
• 4 large garlic cloves, pressed
• 1 tablespoon fennel seeds, coarsely crushed
• 1/2 cup heavy whipping cream
• 1 cup (or more) low-salt chicken broth
• 1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
• 1 5-ounce package fresh baby spinach leaves
• 1/2 cup finely grated Parmesan cheese plus additional (for serving)

• Test-Kitchen Tip

  To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.

Preparation

• Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
• Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
• Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

Poor Claire didn't get to have any. But she seemed pretty happy with her carrots.

Spaghetti and Meatballs

You are going to love this. This is my new favorite way to eat spaghetti. The meatballs of course are the best thing about this dish. They are so moist and tasty. We will be making this over and over, I'm sure. Instead of buying whole peeled tomatoes in juice, I just bought the Dei Fratelli crushed tomato variety, which eliminated any need for an immersion blender. I added fresh herbs (basil, oregano, and rosemary) to the sauce. I will miss when I can't cut those fresh from my garden anymore. I made this for the missionaries last night and I was blown away by how much they can eat. The yield for this recipe was very large and I was sure we would have enough for two meals, even with the missionaries joining us. I was wrong- they each had three huge servings! Poor hungry missionaries!!

Spaghetti and Meatballs

Sauce

• 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
• 1/2 cup (1 stick) unsalted butter
• 2 medium onions, peeled, halved through root end
• 1/2 teaspoon (or more) salt
• fresh herbs (rosemary, basil, oregano), optional
  

Meatballs

• 1 cup fresh breadcrumbs made from crustless French or country-style bread
• 1/3 cup whole milk
• 8 ounces ground beef (15% fat)
• 8 ounces ground pork
• 1 cup finely ground (not grated) Parmesan cheese
• 1/3 cup finely chopped Italian parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 2 large garlic cloves, pressed
• 1 pound spaghetti
• Freshly grated Parmesan cheese (for serving)

Preparation

Sauce

• Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Add fresh herbs if desired. Remove from heat. (I let mine simmer, covered, until we were ready to eat.)
  

Meatballs

• Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
• Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
• Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
• Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
• Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
• Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

Pan Fried Chicken with Basil Pasta and Parmesan Cream Sauce

Anyone who knows me very well knows that I love to talk about food. If I hear you've been to a really good restaurant, I want to hear all about what you ordered- about any creative sauces, what it came with, how it tasted, how it was presented. The more details the better. Sometimes I get inspired to try something at home. Well, my mother-in-law and I were on the phone recently while I was using my new pasta machine to make basil pasta. That reminded her of something she ordered at the Cheesecake Factory that she loved called Chicken Bellagio. All she had to see was Parmesan cream sauce and she had me. Here is the recipe for what we came up with at home.

It's true- I bought a pasta maker. It was a major workout just rolling those noodles out, so I'm wondering if I need to add more water to the dough. They were so good, though!

Here is the recipe from my friend Marianne. She taught a great class on how to make your own noodles!

Homemade Pasta

2 cups flour
1 egg
1/3 cup water

Stir together; knead into a smooth ball; divide into pieces small enough to handle; roll out by hand or with a pasta machine; cut into noodles. You may either dry them at this point to cook later, or drop them into boiling salted water and cook. (Watch them though. They won't take as long to cook as store-bought noodles). For basil (or spinach): puree basil with some of the water and add to the mixture. You'll have to play with the amounts to get it right.

Pan-Fried Chicken with Basil Pasta and Parmesan Cream Sauce

4 chicken breasts, cut in half and pounded to 1/4 inch thick
butter
olive oil
1 1/2 c flour
1 T salt
2 tsp black pepper
fettucine noodles (store bought or homemade, basil noodles would be best - I used half plain/half basil)
1 large clove garlic, minced
1 1/2 cups cream
1/2 c milk
1/2 cup coarsely chopped basil
4 oz. prosciutto
Parmesan cheese

Combine flour, salt, and black pepper in a shallow dish. Dredge chicken in the mixture, shaking off any excess. In a large, nonstick, ovenproof skillet, add 3 Tbs of olive oil - enough to coat- and saute chicken in batches over medium-high heat for about 2-3 minutes on each side, or until golden brown and crisp. When finished, transfer the skillet to a preheated oven at 350 degrees. Cook for approximately 10-15 minutes or until cooked through. Cook pasta. While pasta is cooking, heat 2 Tbsp olive oil in a sauce pan. Add the garlic and cook for one minute. Add cream and milk and bring to a boil. Turn the heat to low and simmer for 20 minutes, until it thickens. For last three minutes of cooking, add a handful of Parmesan cheese and coarsely chopped basil. Chop prosciutto into small pieces. Mix pasta, cream sauce, and prosciutto together. Serve pasta with chicken.

Pork and Lemon Orzotto and Caesar Salad Dressing

I've been slightly obsessed with orzo lately, and also wanting to try some risotto recipes, so this recipe jumped out at me. While we were in Springfield, we stopped at a Salvation Army and I grabbed Giada's "Everyday Pasta" cookbook for a measly three dollars! I was not disappointed at all. Very tasty little dish, but something tells me that mushrooms would make a nice addition to the little party that is Pork and Lemon Orzotto.

Pork and Lemon Orzotto
from Every Day Pasta by Giada De Larentiis

Orzotto
3 1/2 cups reduced- sodium chicken broth
3 T unsalted butter
3/4 cup finely chopped onion
1 lb. orzo pasta
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper

Herb Vinaigrette
Zest and juice of 1 large lemon
1/2 cup extra-virgin olive oil
3 Tbs chopped fresh basil
2 Tbs chopped fresh flat-leaf parsley
1 Tbs chopped fresh thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
pinch of cayenne pepper

Pork chops
3 Tbs olive oil
4 boneless pork loin chops, about 2 inches thick (although my pork chops were barely 1 inch thick)
salt and freshly ground black pepper
1/2 cup reduced-sodium chicken broth

For the orzotto, in a medium saucepan, bring the 3 1/2 cups of broth to a simmer over medium-high heat. Cover the broth and keep hot over low heat.

Melt 2 Tbs of the butter in a large, heavy saucepan over medium heat. Add the onion and cook until tender but not brown, about 3 minutes. Add the orzo and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the pasta, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the pasta is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

Meanwhile, combine all the vinaigrette ingredients in a small jar or tight-sealing plastic container. Shake well and set aside.

For the pork, heat the olive oil in a large, heavy skillet over medium-high heat. Season the pork with salt and pepper. When the oil is hot, carefully place the pork chops in the skillet. Remove the pork from the pan and cover loosely with foil to rest. Pour off the excess oil from the pan and return it to medium heat. Pour the 1/2 cup of chicken broth into the skillet and, using a wooden spoon, scrape the brown bits off the bottom of the pan. Turn off the heat.

To finish the orzotto, remove the pan from the heat. Stir in the broth from the pork skillet, the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper.

Spoon the orzotto onto a serving platter (or onto individual plates). Slice each chop into 1/2 inch thick strips and arrange the meat on top of the orzotto. Drizzle with the herb vinaigrette. Serve immediately.

Caesar Salad Dressing
adapted from Ina Garten's Barefoot Contessa Parties!

I love this salad dressing so much. It's become a bit of a problem. I don't have any in the house right now and just preparing this blog post and thinking about it is literally causing my mouth to fill with saliva. I just might go make some when I'm finished here. It is that good.
nocoupons

• 1 extra-large egg yolk at room temperature*
• 2 teaspoons Dijon mustard
• 2 large cloves garlic, chopped
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups good mild olive oil
• 1/2 cup freshly grated Parmesan cheese

For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.



For dessert on this particular night, I thought the kids might enjoy ice cream sundaes. They did, and so did I unfortunately. For three days, it was all I could think about. Uh-oh, is it just me or does an ice cream sundae sound amazing right now? Everything we used was store-bought except for this delicious hot fudge sauce.

Orzo with Roasted Vegetables

This is one of my favorite Barefoot Contessa recipes EVER!!!

I leave out the scallions when I make this. I also left out the basil and the pine nuts. I'm a huge fan of both, but I grow my own basil in the summer and it's hard for me to spend so much on it at the grocery store. Unfortunately I was out of pine nuts and my grocery store charges a whopping EIGHT dollars for about six ounces. Please! But you know- it tasted great without all that extra stuff. More than great. I LOVE this recipe. Enjoy it.

ORZO with ROASTED VEGETABLES

Ingredients

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

I miss the salt shaker.

I've always been a "salter." It was much worse when I was younger. I used to swipe salt packets from fast food restaurants and carry them in my purse in case of an emergency. (Wendy's had the best ones.) I've really tried to cut back since then. Probably because of how much water I retained when I was pregnant with Franny. My salt cravings are much worse when I'm pregnant. A few weeks ago I made some roasted asparagus and wouldn't stop singing its praise when Bobby finally said, "Um, babe, it's really salty." I didn't even know!

So ever since Thanksgiving my hands and feet have been swelling. Yikes! At 22 weeks? Doesn't that seem a little early? So I've decided to cut way back on my salt intake and have been looking for recipes that are low-sodium. It's not going great. I keep choosing recipes with ingredients like soy sauce- it doesn't get much saltier than soy sauce! I guess my main change for the week is I haven't been adding salt to anything and that's a big step. I'm trying to drink more water and all that. I really don't want to have to buy a new set of maternity clothes after Christmas when my current ones don't fit anymore!

So here's what we ate this week:



White Bean Turkey Chili
adapted from My Kitchen Cafe

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained- lots of salt in here!
2 cups cooked, diced turkey
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery seed
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

I served the meal with my favorite whole wheat bread and some leftover cranberry sauce.



Garlic Chicken Pasta with Spinach
from My Kitchen Cafe

I've never flavored olive oil in the microwave before. I thought about doing it the old-fashioned way on the stove-top, but then I thought, "who am I to deny the microwave of its mystical powers?" Tasty dish. I always turn to lemon when I'm trying a new diet. Lemon rarely lets me down.

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.


Cauliflower-Potato Curry
from the cookbook Great Vegetarian Cooking Under Pressure

My good friend Marie is letting me borrow her pressure cooker and cookbook for a time and the other night I tried this vegetable recipe to go with our garlic chicken pasta leftovers. I have to admit, it was not a huge hit with this family. I liked it. If I were going to make it again, I think I would leave out at least a tablespoon of the curry. I just thought it was too much.

1 large head caulifower (about 2 1/2 lbs.)
2 tsp safflower or canola oil (I used vegetable oil)
2 tsp whole cumin seeds (I don't have the seeds so I waited until later in the process and just added a few shakes of cumin. Hmmm... a few shakes vs. 2 tsp doesn't seem like an even substitute. I just noticed that.)
1 1/2 cups coconut milk (I just used 1 can)
2 Tbs tomato paste
2 Tbs mild curry powder
1 tsp ground coriander seeds (skipped this)
1/4 tsp ground cinnamon
1 tsp salt, or to taste
pinch of cayenne
1 1/2 pounds thin skinned potatoes, scrubbed and cut into 1/2 inch dice
1/2 cup diced red bell pepper

1/4 cup minced coriander (I just remembered that I was going to add cilantro to this. Whoops!)

Cut the cauliflower into florets about 2 inches wide across the top. Set aside.

Heat the oil in the cooker. Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds. Turn off the heat and add the coconut milk (stand back to avoid sputtering oil) and tomato paste. While stirring with a fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. Bring to a boil. Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 3 minutes. Reduce the pressure with a quick-release method Remove the lid, tilting it away from you to allow any excess steam to escape. If the potatoes are not quite done, replace (but do not lock) the lid and let them cook for a few more minutes in the residual heat.

Stir well to combine the cauliflower and the potatoes. While stirring, the cauliflower will break up into small pieces and amalgamate with the cooking liquid to create a thick sauce. Mix in the coriander before serving.

Sunday Dinner - Two Desserts

Lemon Fusilli Pasta with Grilled Lemon Chicken
adapted from the Barefoot Contessa

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 pound dried fusilli pasta
• 1/2 pound baby spinach
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved
• 4 grilled lemon chicken breasts (see recipe below)
  

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the spinach, Parmesan, sliced chicken and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Grilled Lemon Chicken

This is the best chicken marinade ever and I don't think I have it posted anywhere on my blog. My sincerest apologies, my friends, because that is just not right! This recipe is like a secret weapon. It takes ordinary chicken and makes it taste... extraordinary.

Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 pounds boneless chicken breasts, halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (According to Ina, but I think the optimum marinating time is two nights.) Grill chicken.

Tomato Feta Salad
from the Barefoot Contessa- I made only about 1/4 of this recipe. I'm the only tomato fan in the family.

Ingredients

• 4 pints grape tomatoes, red or mixed colors
• 1 1/2 cups small-diced red onion (2 onions)
• 1/4 cup good white wine vinegar
• 6 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 pounds feta cheese

Directions

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Caramel Crunch Bars (from Baking From My Home To Yours)

I love these so much! The first time I tried them sandwiched around vanilla ice cream, but after sitting in the freezer, they were two frozen to eat. I prefer them at room temperature. I'm a little mad at Bobby for finishing them off last night without checking with me first. ;)

1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
16 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
3 ounces finely chopped bittersweet chocolate

6 ounces finely chopped bittersweet chocolate
3/4 cup toffee bits

To make the shortbread

Preheat oven to 375

In a medium bowl, whisk together flour, espresso powder, salt and cinnamon.

In a large mixing bowl, add butter and beat until creamy and smooth. Add both sugars and beat until light and fluffy, about 3 minutes. Mix in vanilla. Pour in the dry ingredients and turn the mixture on low speed - mix just until the dry ingredients are almost all incorporated. At this point, add the chopped bittersweet chocolate - using a wooden spoon or firm spatula, stir the mixture until combined.

The dough should be creamy and very sticky at this point. Place dollops of the batter over the bottom of a 9" x 13" baking pan coated with nonstick spray. Using an offset spatula, a spoon or wet fingertips, spread the mixture into a thin even layer.

Bake until the shortbread is a rich golden brown and looks like it is trying to come away from the sides of the pan, about 20 to 24 minutes. Remove the pan and turn the oven off.

To make the topping

Scatter the top of the hot shortbread with the chopped bittersweet chocolate. Pop the pan back into the turned off oven and let sit for 2 minutes to soften the chocolate. Remove and immediately use an offset spatula to spread the chocolate mixture all over the top. Scatter the toffee bits on top of the melted chocolate and gently press down to adhere. Place the baking pan on a wire rack to cool completely - if the chocolate has not firmed up by the time you need to cut the bars, briefly place it in the refrigerator to set.


Lemon Cornmeal Cake with Lemon Glaze and Blueberry Topping
from Epicurious.com

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice

Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

For glaze:

Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For cake:

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

Chicken Scallopine

I tried this one night for a Sunday dinner and I totally recommend it. This recipe for Chicken Scallopine comes by way of the Pioneer Woman and will not disappoint you. Oh how I love capers! I forgot to buy mushrooms unfortunately, but I'll remember next time.

Enjoy!

Sunday Dinner - Healthy recipes can still be delicious!

In my search for delicious and low-fat recipes this weekend, I believe I've found some keepers! I'm so glad I followed Sara's advice and bought Martha Stewart's Great Food Fast. That cookbook has lots of easy and healthy recipes to choose from. The lemon spaghetti comes from Eugena by way of Melody and I am a long-time fan. I was going to serve steamed broccoli, but I got tired as dinner time approached. So we had green grapes instead, which I am LOVING by the way.


Parmesan-Stuffed Chicken Breasts

Ingredients

Serves 4.

• 1 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan cheese
• Grated zest of 1 lemon (about 1 tablespoon)
• Coarse salt and ground pepper
• 4 bone-in chicken breast halves (about 3 pounds)

Directions

1. Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
3. Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Lemon Spaghetti
I didn't have any fresh basil, so I substituted parsley and it tasted delish! (Although I'm sure I would have liked the basil better.)

Ingredients

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Lemon Custard Cakes
I loved these little cakes. Sophie, on the other hand, was not as much of a fan.

Ingredients

Serves 6.

• Unsalted butter, room temperature, for custard cups
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 to 3 teaspoons grated lemon zest, (1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting

Directions

1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.

Chicken and Angel Hair Pasta with Lemon Caper Sauce

Well, this picture is awful. Just terrible, but the dish was fantastic. This is one of many delicious recipes that I have come by via Ruth Gough. Judging by her recipes- and not her adorable figure- she loves a good creamy sauce just like me. The original recipe is written for shrimp instead of chicken- which I'm sure is fabulous- but since I live with three people who don't appreciate the beauty of shrimp, I was forced to substitute.

A note about the recipe. I made this Tuesday night in a mad panic between two appointments. I was in a huge rush and totally forgot to add the seasonings (the white pepper, salt, and parsley.) I didn't miss them at all! But I'm sure they would taste great. So I italicized the ingredients I didn't use and the directions I didn't follow. White pepper always makes me a bit nervous anyway. It's so strong and overpowering and should be used sparingly!

One more thing- don't leave out the capers. You can find them in your grocery store. They come in a small jar and they'll last forever.

Chicken and Angel Hair with Lemon Caper Cream Sauce

1/2 c olive oil
1 tsp. garlic, chopped
2 T capers, drained
1/4 c white wine
2 lemons, juiced
2 c heavy cream (I used 1 cup cream, 1 cup half and half)
2 chicken breasts, sliced, seasoned and sauteed in olive oil
1 lb. shrimp, peeled and drained
Salt to taste
white pepper to taste
1 tsp parsley, chopped
8 oz. angel hair pasta, cooked according to package directions
1 lemon, thinly sliced

Heat oil in saute pan. Add garlic and capers and cook for 30 seconds. Add wine and lemon juice; cook until reduced by half. Add heavy cream and reduce until desired consistency is reached. Add shrimp and cook for 2 minutes. Turn. Cook for 2 minutes or until sauce slightly thickens. Season sauce with salt, white pepper and parsley. Add hot, drained pasta and chicken slices (if using) to sauce, stirring to thoroughly coat pasta. Add lemon slices. Transfer to large serving platter, sprinkle with parsley and serve immediately.

Chicken Carbonara

2 teaspoons olive oil
2 ounces thinly sliced bacon, chopped *
1 teaspoons minced garlic
1 1/4 cups whipping cream
1/2 cup freshly grated Parmesan
4 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1/2 pound spaghetti
2 cups coarsely shredded chicken
Freshly ground black pepper
1/2 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the bacon will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the lemon zest over and serve.

*Alright, here's the deal with the bacon. The recipe actually calls for pancetta, but I wanted to see how it would taste with bacon since that is SO much cheaper. Because I used bacon, I discarded most of the grease after I cooked it up with the garlic. This was my first time making carbonara, and we really liked it! I loved the lemon zest- it added a very subtle flavor. Tasty!

maybe not authentic Italian, but still fabulous

This is another one of my mother's recipes and I am so glad she found it. I don't know where she found it, so I can't give anyone proper credit. As far as casseroles go, this is a winner. It freezes beautifully. There aren't many dishes out there that freeze as beautifully as this one right here. She would make this a lot for us when we came to visit because she could make it before we got there, keep it in the freezer, and then she could hang out with us instead of having to spend all her time in the kitchen making dinner.

I'd honestly rather have this than homemade lasagna. It's crazy, I know, but it's true. I think it's the cheese layers. They are so delicious!

I am so bad at photography. Does it make you laugh? It makes me laugh. I have no idea what I'm doing, but I like to play around in photoshop. If this just looks like a mess of a food on a plate, that's because it is. I was half-way through devouring this before I thought to take a picture. I had to put the pan back in the fridge so I would only have one giant serving and not two giant servings. I LOVE this stuff.

Italian Dinner
(I leave the mushrooms out and use only 1/4 - 1/3 of an onion so my husband will still love me.)

2 lbs. lean ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic, minced
2 ribs celery, chopped
1 32-oz jar spaghetti sauce
3 (6 oz) cans sliced mushrooms
1/2 tsp oregano
salt and pepper
1 tsp Italian seasoning
12 oz medium egg noodles, cooked
1 8 oz package cream cheese, softened
1 pt sour cream
1 c Parmesan
1 16 oz pkg shredded mozzarella

In a very large skillet, brown beef, onion, bell pepper, clery, and garlic and drain well (season the meat at this point with salt and pepper). Add spaghetti sauce, mushrooms, and seasonings. Heat to boiling, reduce heat, simmer for 15 minutes. Beat cream cheese until creamy and add sour cream and cheese. Butter 11 x 14 inch or 2 smaller baking dish(es). (I use one 8x12 and one 8x8.) Layer half the noodles, half the beef mixture and half the cheeses. Repeat the layers. Bake covered at 325 for 30 minutes. Remove cover and bake another 15 minutes. (I like to reserve some of the Parmesan and sprinkle it on top. Also, I like to bake it a little longer than the recipe suggests do give the cheese a chance to brown just a little.)

Yummy!

Penne Rustica

I think experience has taught me that I love anything with rustica tacked on the end. And I always love a new pasta dish. This is a copycat recipe from Macaroni Grill. It didn't taste very similar to the Penne Rustica I love from the restaurant, but it was still very good. Bobby absolutely loved it. I was glad because of the stroganoff I pulled on him on Tuesday. He is not a fan. Every couple of years I get a craving for beef stroganoff. It's so weird, and every couple of years I give in and make it. I am always disappointed. I think nothing ever measures up to the beef stroganoff my cousin Stephanie made for us when we were first married. I'm going to call her and ask for that recipe. That will be a weird phone call for her. "Hey, do you remember that dinner you made for us six years ago? Can I get the recipe?"

Anyway, this recipe was definitely a keeper. I just recently discovered pimpmydinner and this is the first recipe of hers I've tried. Looks like another good resource for ideas. I served it with macaroni grill bread, just so our copycat cooking could be consistent. I did make a change. I didn't feel like buying marsala wine, so I used 1/2 red wine and 1/2 apple juice. Since I know next to nothing about wine, I don't know how big of a mistake this is and how much it affected the overall taste of the dish. The instructions for this recipe are not very detailed, so I'm going to add my changes here. I really only made a third of this recipe and still had enough to fill an 8x8 and freeze for another night, so this makes a ton! Also, I didn't use all of the sauce I prepared.

Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
16 oz. penne pasta
1 large red bell pepper- diced
1/2 cup grated parmesan cheese
4 tsp paprika

Gratinata Sauce:
2 tsp butter
1 tsp chopped garlic
1/2 cup marsala wine (I used 1/4 cup apple juice and 1/4 cup red wine)
1/2 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
3 1/2 cups heavy cream
mozzarella cheese

Directions:
Sauté garlic in butter in large pan for a couple of minutes. Add marsala wine and boil until it reduces by half. Add mustard, salt, rosemary, cayenne pepper, and heavy cream and allow to cook until sauce thickens. Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Preparation Time: More than an hour

Sunday dinner

We had visitors last weekend! My mother-in-law (Nona), her husband (Grandpa Howard), Bobby's sister Molly and her three kids (Zoe, Jakob, and Riley) all stayed with us Saturday and Sunday and we spent Monday night in Nauvoo. We rarely have visitors, so we get really excited when the people we love come to see us! I wanted to make them a yummy dinner, so I played it safe and made one of Louise's favorites: Ina's Pesto, Pasta and Peas with her Grilled Lemon Chicken. I served with Macaroni Grill Bread (I substituted Italian Seasoning for dried rosemary) and a garden salad with buttermilk ranch. For dessert we had strawberry shortcake and Bobby's famous strawberry cupcakes.



Pasta, Pesto, and Peas

3/4 lb. fusilli pasta (I used rotini)
3/4 lb. bow-tie pasta
1/4 cup olive oil
1 1/2 cups homemade pesto (let me know if you want my pesto recipe)
1 10 oz package frozen chopped spinach, defrosted and squeezed dry
3 Tbs freshly squeezed lemon juice
1 1/4 cup good mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis, toasted (To toast pignolis [pine nuts] place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.)
3/4 tsp salt
3/4 tsp black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10-12 minutes, until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to puree. Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt and pepper. Mix well and season to taste.

For the Grilled Lemon Chicken, I marinate 4 chicken breasts in equal parts lemon juice and olive oil (1/2 cup to 3/4 cup of each), 1 tsp salt, 1/2 tsp pepper, 1 tsp dried thyme. Marinade at least 2 days- 3 days is better. This chicken is amazing! We just grill it on the George Foreman.

“Macaroni Grill” Bread
This is a recipe intended to approximate that awesome chewy bread that they bring out
at the Macaroni Grill. The kind you dip into the olive oil and cracked garlic. No, it is not
healthy in the slightest. Shoot your inner fitness freak and let your inner gourmand rule.
Ingredients:

1 Tbsp. Dry Yeast (I’m not sure what one yeast packet equals)
1 Tbsp. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cups white flour
1 tsp. salt
2 Tbsp. rosemary, chopped (The recipe called for fresh, but I used the
dried stuff with good results. Either way, make sure it is finely chopped)
1 Tbsp. canola oil, peanut oil or olive oil (I prefer olive)
Nonstick cooking spray (If baking on a cookie sheet)
2 Tbsp. butter or margarine
Coarsely ground salt
Directions:
Put the yeast, water and sugar into a blender or food processor. Mix it until it is frothy.
Turn the oven onto 200 degrees. (You just need to warm it up, you’re not baking yet).
Find a mixing bowl. Add two cups of the flour, the teaspoon of salt and half of your
chopped rosemary. Keep the other half cup of flour close at hand. Add the yeast mixture
to this and knead away. Don’t be shy. Fold it over itself plenty of times to get those
gluten strands good and stretched. Add the rest of the flour as needed to get the dough to
the right consistency (soft and stretchy without being overly sticky).
Turn the oven off.
Lift the dough out of the mixing bowl. Add the olive oil to the bowl and swirl it around.
Roll the dough in the olive oil so its well coated and let it sit in the bowl. Cover the bowl
with a dish towel and place it in the oven (the oven should be off by now, if you missed
that step). Leave the door cracked so it isn’t too hot in there.
Let the dough rise for about an hour. It should be approximately doubled in size.
Punch the dough down and knead it again. Divide it into two equal sized lumps and let it
sit for about 5-10 minutes.
Prepare your baking pan. I use a ceramic stone, but a cookie sheet will work. If the
surface is not naturally non-stick, spray it with the cooking spray. Shape the dough into
two oval-shaped loaves and arrange on the pan.
Melt the butter or margarine. Use a brush to paint the surface of the loaves with butter.
Use all of the butter. The loaves will be quite saturated when you’re done. Remember the
part about shooting your inner fitness freak. Take the rest of the chopped rosemary and
sprinkle it over the loaves. Pat it down gently to set it into into the dough.
Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45
minutes.
Remove the loaves and preheat the oven to 450 F. Sprinkle a little bit of coarse salt over
the loaves.
Return the dough to the oven. Bake for 20-25 minutes until light brown.
Makes two loaves. Best enjoyed with olive oil and garlic.

Al Fresco

I mentioned the other day that I came up with a new salad dressing recipe, but I wanted to wait to tell you about it until I could take a picture. I am proud to present to you Ranch Dressing with Avocado and Lemon... or Avocado Lemon Ranch- whichever you prefer.


I usually use a buttermilk ranch dressing mix and follow the directions, and then I just mash up an avocado and mix in some lemon juice and add that. I bought a ranch dressing mix, but somehow it didn't make it home with us from the store yesterday. Luckily I found a recipe for ranch dressing made from scratch and just added the avocado to that.

Avocado Lemon Ranch

1 c buttermilk
1 1/4 c mayo
1/2 tsp garlic, minced
1/4 tsp pepper
1 tsp parsley
1/2 T minced onions
1/4 tsp celery salt
1/2 tsp salt
juice of half of lemon
1 avocado, mashed

Mix the first eight ingredients together, then add avocado mixed with lemon juice.


Erin's chicken and spinach stuffed shells and homemade oreos. Erin made these for us after Sophie was born and I've been dying to have them again ever since.