Sweet Sara Baked Ziti

Ingredients

1 lb ziti

2.5 cups of Classico tomato sauce

1 cup frozen spinach, thawed and drained

1 lb fresh mozzarella, half cut into 1/2'' cubes & half thinly sliced

3/4 cup fresh grated parmesan, divided

1/4 teaspoon red pepper flakes

Directions

Preheat oven to 400 degrees.

Fill a large pot with water and a splash of EVOO and bring to a boil. Cook ziti approximately 1-2 minutes less than package directions. Drain.

In a large bowl combine the sauce, spinach, mozzarella cubes, half the parmesan and red pepper flakes. Once thoroughly combined then add the drained pasta.

Prepare a 9'' by 13'' baking dish (spray it with canola oil spray). Add the pasta mixture to the dish and cover with the slices of mozzarella and the rest of the parmesan. Bake for 30 minutes. If it's not browned enough then put the oven on broil for an additional 5 minutes...but watch it so it doesn't burn.

Veal Piccata

Ingredients

1 lb spaghetti

2 tablespoons EVOO

1 cup all purpose flour

S&P

4 eggs, beaten

1 teaspoon hot sauce

4 veal cutlets

1 cup white wine

1 lemon, juiced

2 tablespoons capers

4 tablespoons unsalted butter

2 tablespoons chopped fresh flat leaf parsley

Fresh grated parmesan for garnish

Directions

Bring a large pot of water with a splash of EVOO to a boil. Add spaghetti and cook according to package directions.

Set a large saute pan over medium high heat and add 2 tablespoons of EVOO. In a shallow bowl combine the flour and the S&P to taste. Lightly coat cutlets in the flour. Combine the eggs and hot sauce in another bowl. Dip the cutlets in the egg mixture and then place directly into the hot saute pan. Cook about 2 minutes on each side until golden. Set veal aside on a plate and tent with aluminum. Deglaze the pan with the wine and reduce by half. Add the lemon juice, capers and 1 tablespoon of parsley. Then add 2 tablespoons of butter thicken the sauce. Taste and season with additional S&P.

Toss the pasta with the remaining butter and season with salt and parmesan.

Serve the pasta on plates topped with the veal. Drizzle with caper/lemon/butter sauce and garnish with the remaining parsley.

Cream of Tomato Basil Soup

Ingredients

3 lbs of roma tomatoes, cut in half

1/3 cup EVOO + 2 tablespoons

2 yellow onions, chopped

S&P to taste

6 cloves garlic, minced

sprinkle of red pepper flakes

1 (28 oz) can of san marzano tomatoes

1 cup fresh basil, packed

1 teaspoon fresh thyme

4 cups low sodium chicken stock

1 cup heavy cream

Directions

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.

French Onion Soup

I was in William & Sonoma today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a blonde). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...lol.

Ingredients

4 tablespoons unsalted butter

3 lbs red onions thinly sliced

1 teaspoon sea salt

2 teaspoons fresh chopped thyme

2 cloves, minced

1 cup chardonnay

7 cups low sodium chicken stock

fresh ground pepper

1 toasted 1/2'' slice of baguette per ramekin

1 cup grated Gruyere

Directions

Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).

In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes.

Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.

Broccoli Cheddar Soup

Ingredients

1 stick of unsalted butter

1 1/2 lbs fresh broccoli cut into florets

1 medium yellow onion, chopped

1 carrot, chopped

S&P

4 tablespoons flour

6 cups low sodium chicken stock

1 cup heavy cream

2 cups grated cheddar cheese

Directions

Melt the butter in a large pot over medium high heat. Add broccoli, onion, carrot, and S&P and cook for 10 minutes. Add the flour and cook for another few minutes until the flour turns a blonde color. Add the stock and bring to a boil. Simmer uncovered for 20 minutes. Pour in the cream and the cheddar. Puree the soup with an immersion blender.

Potato Soup with Shrimp

I haven't been updating my blog as often as I used to. Well, that's because I have an awesome job that is keeping me busy these days. However, today I couldn't resist as I bought a handy dandy emersion blender. Also, I'm not taking a picture of it.....I have been told my pics are not doing my good cooking justice....lol, oh well, I'm just having fun....

Ingredients

4 tablespoons unsalted butter

1 small red onion, chopped

1 large carrot, chopped

2 tablespoons flour

10 red potatoes, peeled and cubed

2 cups 2% milk

1 cup chicken stock

1 cup heavy cream

1 tablespoon salt

1/4 teaspoon fresh cracked pepper

1 lb cooked shrimp (no tail)

Finely chopped dill and grated cheddar for topping

Directions

In a large pot melt the butter and saute the onion and carrot for about 5 minutes on medium high heat so that the onion is slightly golden and translucent. Add the flour and cook for an additional minute, stirring constantly until the flour gets a blonde color.

Add the potatoes and stir regularly for about 5 minutes. Then add the milk and chicken stock. Cover and cook for 15 minutes. You can then add the heavy cream and season with the S&P.

Use the emersion blender to make the soup creamy....about 10 minutes with a strong arm. Then add the shrimp and heat through. Serve with dill and cheddar on top.

Ravioli alla Vodka

Ingredients

1 lb pasta

48 oz tomato sauce

1/2 cup vodka

1/3 cup heavy cream

1/3 cup freshly grated Parmesan

Directions

Combine all (but the pasta) into a medium pot and cook on medium heat for 30 minutes. For the tomato sauce, I cheated and used a jar of Classico.

Cook the pasta to package directions in a large pot, drain well and put back in the pot and add the sauce. Stir to combine. For the pasta I used packaged ravioli, but you can use penne or any other large-ish sized pasta.

Penne Carbonara

Ingredients

1/2 lb pancetta, diced into 1/4'' cubes

S&P

6 eggs - room temperature

1/2 cup heavy cream - room temp

1 1/4 cup fresh grated parmesan

1 lb mezze penne

3 tablespoons chopped fresh parsley

Directions

Cook pancetta in a large pan until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

In a medium bowl whisk the eggs with cream until combined. Season with S&P and stir in 1 cup of the paremesan. Reserve 1/4 cup for garnish and for additional sprinkling at the table.

Cook pasta according to package directions, drain quickly and return to the large pot (don't drain thoroughly). Immediately add the egg cream mixture. Stir to combine and then add the parsley and pancetta.

Pork & Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 garlic cloves, minced

1'' ginger, minced

2 tablespoons cilantro, finely chopped

Ingredients

2 boneless pork chops, each cut in half making a total of 4

1 lb whole wheat fettuccine

1 tablespoon sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper, diced

1'' ginger, minced

3 garlic cloves, minced

1 teaspoon chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 teaspoon black sesame seeds for garnish

1 teaspoon regular toasted sesame seeds for garnish

Directions

Whisk together all ingredients for the marinade. Put the pork and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill over medium heat for 5 minutes on each side. Set aside to cool a bit and then slice into thin pieces.

Bring a big pot of water to boil - add a tablespoons of peanut oil into the water. Cook the fettuccine according to package directions and add an additional minute. Drain pasta and toss with sesame oil.

While pasta cooks heat the rest of the peanut oil in a medium pot. Add the green onions, red bell, ginger, garlic and chili paste. Cook for 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, pork and peanut sauce. Garnish with the sesame seeds. This can be served hot, room temperature or chilled.

Chicken Marsala

Ingredients

3 skinless, boneless chicken breasts (about 1.5 lbs)

1 cup flour

S&P

1/4 cup EVOO

4 oz sliced up ham

8 oz baby bella mushrooms, quartered

1 small shallots, sliced

1 medium summer squash, cut into 1/2'' cubes

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoons unsalted butter

1/8 cup finely chopped parsley, plus more for garnish

Directions

Pound out the breasts to 1/4''. Put them in a ziplock bag - makes it easier. Put the flour in a large pie tin and season with fresh ground pepper and sea salt - mix to combine. Dredge the chicken in the flour.

Heat the oil over high heat. Cook the chicken 5 minutes on each side. Remove to a platter and cover.

Add the ham to the pan with the drippings. You can also use prosciutto instead of ham. I happened to have ham handy....also it's cheaper. Saute the ham or prosciutto for about a minute so it renders. Then add the mushrooms (I said quartered, half the smaller ones) squash, shallots, parsley and S&P. Cook for about 5 minutes and then add the Marsala. Cook for two minutes and then add the chicken stock. Cook for another minute. Put the chicken back into the pan to warm through.

Roasted Pasta Primavera

Ingredients

1 cup baby carrots

2 medium zucchini, cut into strips

1 yellow squash, cut into strips

1 red bell pepperm cut into strips

1/8 cup EVOO

S&P

2 teaspoons herbes de Provence

1 lb farfalle

1 cup grape tomatoes cut in halves

1/4 cup freshly grated parmesan

1/2 cup freshly grated asiago

Directions

Preheat oven to 450 F.

In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.

At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.

Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.

Stuffed Portobello Mushrooms

Ingredients

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)

3 tablespoons plus 2 teaspoons EVOO, plus more for drizzling

12 oz hot Italian sausages

12 oz sweet Italian sausages

1/2 cup diced onion

1/4 cup diced yellow or orange bell pepper

1/4 cup diced celery

2 teaspoons minced garlic

1/2 cup bread crumbs

1/2 grated Parmesan

1/4 cup fresh parsley finely chopped, plus more for garnish

Directions

Rub the mushrooms with 2 teaspoons of EVOO.

Cook the sausage (squeeze it out of the casings) in a large skillet until browned, 4 minutes. Add the onion, pepper, celery and mushrooms stems. Cook while stirring for 3 minutes. Add the garlic and stir to combine for an additional minute. Remove from heat.

Put the sausage and veggie mix into a food processor. Add 1/4 cup of bread crumbs, 1/4 cup Parmesan, 1/4 cup parsley and 3 tablespoons of EVOO. Pulse in the processor until all is combined, about 30 seconds.

Divide the filling among the mushrooms caps. Put them on a baking sheet. Mix together the remaining 1/4 cups of bread crumbs and Parmesan. Sprinkle the mixture over the mushrooms. Bake for 18 minutes at 400 degrees. Garnish with the remaining parsley.

Chicken & Mushroom Casserole

Ingredients

Cream of Mushroom Sauce:

1 tablespoon EVOO

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

1/2 cup heavy whipping cream

Nutmeg, a pinch

S&P

Casserole:

1 pound egg noodles

2 tablespoons EVOO + another 3 tablespoons for the chicken marinade

3 boneless skinless chicken breast, cut into slices

1 tablespoon fresh thyme, chopped

1 lemon juiced

2 small (1 large) zucchini chopped

1 cup grated mozzarella

1/2 cup fresh grated parmesan

Directions

In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.

Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.

Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.

Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.

Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.

Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.

Potato Salad

Ingredients

3 pounds assorted new potatoes

2 eggs hard boiled, diced

1 cup light mayonnaise

1/4 cup buttermilk

2 tablespoons dijon mustard

2 tablespoons whole gain mustard

1/2 cup chopped fresh dill

1 teaspoon salt

1 teaspoon pepper

1/2 cup celery, diced

1/2 cup red onion, diced

Directions

Half and quater the potatoes and place in a large pot of cold water. Salt the water generously. Bring to a boil for 12 minutes. Drain into a colander and cover with a kitchen towel to steam for 15 minutes.

While potatoes cook, in a large bowl whisk together the mayonnaise, buttermilk, mustards, dill and teaspoon of salt and pepper. Add the onoins, celery, diced egg and cooled potatoes. Fold together carefully until all is mixed and refrigerate.

Stuffed Peppers

Ingredients

2 (15 oz) cans tomato sauce (no salt added)

2 small zucchini, grated

1/4 cup mint, finely chopped

1/2 cup asiago cheese, grated, plus more to top

2 cloves garlic, minced

S&P

1 tablespoon EVOO

3 oz pancetta, diced and browned

2 cups chicken stock

1 cup rice

6 bell peppers (red, orange, yellow)

Directions

Preheat oven to 400 degrees.

Bring the chicken stock to a boil. Add rice, turn heat down to medium low. Cook for 20 minutes (stir half way through).

At the same time, add the tomato sauce, zucchini, cheese, (use the grater attachment on a food processor) mint, garlic and S&P to a large bowl and stir to combine.

Cut the tops of the peppers and deseed and rib them. If the peppers do not stand upright on their own carefully slice some of the bottoms to make level. Then after the rice is done, add it to the zucchini mixture, Then spoon into the peppers.

Cover with aluminium foil and cook for 45 minutes. Then take out and grate more asiago onto the tops of the peppers and cook uncovered for 15 minutes.

Shrimp & Orzo Salad

Ingredients

3/4 lb shrimp, shelled and deviened

3 tablespoons EVOO, plus 1/3 cup more

1 garlic clove, minced, plus one more

S&P to taste

1 lb tri color orzo pasta

4 tablespoons red wine vinegar

1/2 red onion, finely diced

1 pint cherry tomatoes, sliced on a bias

1/4 cup fresh basil, chiffonade

3 oz crumbled feta cheese

S&P to taste

Directions

Preheat your oven to 400 degrees.

Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.

At the same time cook orzo to package directions.

Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.

Pork & Asparagus Stir Fry

Ingredients

1 teaspoon grated orange zest, plus 1/4 cup juice

1/4 cup low salt soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 boneless pork chops, thinly sliced

3 cloves garlic, minced

1 8 oz water chestnuts

6 button mushrooms, sliced

1 bunch of fresh asparagus

Directions

In a medium bowl combine orange zest, juice, soy sauce, vinegar and cornstarch. Set aside.

In a large skillet heat the vegetable oil over medium high heat. Put the pork in the skillet and brown 2 minutes on each side. Transfer to a plate.

Then add the water chestnuts and garlic and cook for 2 minutes (careful...it's going to spit at you a bit). Add the asparagus and 1/2 cup of water. Cover and cook for 3 minutes. Uncover, add the mushrooms and cook for an additional 3 minutes until the water evaporates.

Add the pork and the orange mixture. Cook for 3 minutes until pork is cooked through and the orange mixture thickens. Serve over rice.

Ham & Veggie Frittata

Ingredients

10 eggs

S&P

3 tablespoons EVOO

1/2 red onion, diced

1 medium zucchini, diced

1 orange bell pepper, diced

1 cup button mushrooms, chopped

2 pound ham steak, cubed

Directions

Preheat your oven to 350 degrees.

In a medium bowl beat the eggs and season with S&P to taste.

Heat EVOO in a skillet over medium high heat. Add the veggies and cook for 7 minutes. Add the ham and cook for another two.

Grease 3 ramikens and fill each half way up with the ham and veggies. Pour in the eggs to fill the remainder of the ramikens (leaving 1/4''). Bake for 45 minutes.

You can serve them in the ramikens with a warning not to touch them as they will be hot, or you can flip the ramiken over on a plate and the frittata should pop right out onto the plate.

Pumpkin Penne & Sausage

Ingredients

2 tablespoons EVOO

1 pound sweet turkey sausage

4 large garlic cloves finely chopped

1 red onion finely chopped

1 bay leaf cracked
12 fresh sage leaves chiffonade

1 cup white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup heavy whipping cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

S&P

1 pound penne rigate, cooked al dente

Parmegiano Reggiano, grated

Directions

Heat a large skillet over medium high heat and add the EVOO. Squeeze the sausage out of its casings and break apart. Keep breaking it apart as you brown it, about 5 minutes. Remove sausage with a slotted spoon to a plate lined with paper towels. Add the onion and garlic and sautee for 5 minutes.

Add bay leaf, sage and wine and reduce for 2 minutes. Then you can add the pumpkin and the chicken stock and cook until bubbling. Return the sausage to the pan along with the heavy cream. Add the cinnamon, nutmeg and S&P....stir to combine. Bring it to a simmer and cook for 10 minutes.

Remove the bay leaf and add the pasta. Toss together and heat through for 1 minute. Garnish with the grated cheese and sage leaves.

Beef Brisket

Ingredients

1 (2 pound) beef brisket

3 tablespoons EVOO + more to coat brisket

S&P

3 carrots cut into chunks

1 onion chopped cut into chunks

2 large celery stalks cut into chunks

6 cloves garlic peeled and rough chopped

1 (28 oz) can of whole san marzano tomatoes

1/2 bottle red wine

1 bay leaf cracked

1 teaspoon fresh thyme finely chopped

1 teaspoon fresh rosemary finely chopped

1/4 cup fresh parsley finely chopped

Directions

Drizzle EVOO all over the brisket on both sides. Also season both sides with S&P.

In a large dutch oven heat the 3 tablespoons of EVOO and add the seasoned beef. Brown 5 minutes on each side on medium high. Remove the brisket and add the veggies. Brown them for 10 minutes, stirring regularly. Then add the garlic, tomatoes (crush the whole tomatoes when you add them with a potato masher), red wine and all the herbs.

Preheat the oven at 325 degrees. Bring to a simmer and then add the brisket back into the pot. Be sure to get the brisket almost submerged at the bottom of the pot with the veggies surrounding it.

Transfer the dutch oven to the oven and cook for 3 hours. After that remove brisket to a cutting board and let stand for 15 minutes before slicing.