Shrimp Oreganata - The Perfect Christmas Eve Dish
This is so easy and so good!
Escarole and Bean Soup
Today we're making Escarole and White Bean soup. It's ready in less than an hour and loaded with wonderful flavor from pancetta, onions, and garlic. I love to serve it with some crusty bread, a drizzle of good olive oil, and plenty of grated Parmigiano Reggiano or Pecorino Romano! Recipe in comments⬇
Sausage and Peppers Pasta
Today we're making sausage and peppers but with pasta! I absolutely love sausage and peppers and while they're great on a hero, they're also so good with some rigatoni! Recipe in comments⬇
French Onion Meatballs
Today we're making French Onion Soup Meatballs! Everything you love about the soup, but in meatball form. They're great as an appetizer or a weeknight dinner! Recipe in comments⬇
Eggplant Caponata
Today we are making the sweet and sour eggplant appetizer, Caponata! It's excellent with crusty bread, mixed with pasta, or to top chicken. Great way to use up your summer eggplant! Recipe in comments⬇
Creamy Calabrian Mushroom Pasta
Today we're making a spicy and creamy pasta with mushrooms, Calabrian chili paste, tomatoes and cream. This one's ready in about 30 minutes and so easy! Recipe in comments⬇
Chicken Cutlet Heros Two Ways
Today we're making two different heros, both using chicken cutlets.
Recipes for the heros are below⬇ and my recipe for chicken cutlets are on the blog.
INGREDIENTS
FOR THE SANDWICHES
- 1 pound crispy chicken cutlets
- 2 large hero/sub/hoagie rolls
- lettuce, tomato, provolone cheese, red onion, mayo
- 1-2 cups marinara sauce
- half a pound grated mozzarella cheese
- 3 tablespoons grated Parmigiano Reggiano cheese
INSTRUCTIONS FOR CHICKEN CUTLET SANDWICH
1. Slice and remove some of the bread with fingers to thin the heaviness of the bread.
2. Spread a layer of mayo on both sides of the roll and season with salt and pepper.
3. Layer chicken cutlets on the bottom side of the bread along with the lettuce, tomato, onion, and cheese.
INSTRUCTIONS FOR CHICKEN PARM HERO
1. Slice and remove some of the bread with fingers to thin the heaviness of the bread.
2. Spread a thick layer of marinara sauce on both sides of bread.
3. Layer the chicken cutlets on the bottom side of the bread. Next place a thick layer of mozzarella cheese and the grated Parmigiano Reggiano on top of the chicken.
4. Bake the chicken parm sub in the oven at 400f until the cheese is bubbly. If desired broil for 1 to 2 minutes at the end but watch carefully.
NOTE: You can lay foil on the non cheese side to protect the edge from burning if desired. Either way keep an eye on the bread while in the oven at all times.
Orecchiette with Sausage and Broccoli Rabe
Today we're making one of my favorite pastas, Orecchiette with Sausage and Broccoli Rabe. This one's great for any night of the week and always so comforting! Recipe below ⬇ and printable recipe on the blog.
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INGREDIENTS
1 pound orecchiette
1 1/2 pounds Italian sausage removed from casing
4 large cherry (vinegar) peppers chopped with seeds and stems removed
1 bunch broccoli rabe chopped into 2" pieces
10 cloves garlic - chopped
1/4 cup minced parsley
1/4 cup olive oil
1/4 cup extra virgin olive oil
salt to taste
pepper to taste
1 1/2 cups reserved pasta water
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INSTRUCTIONS
1.Cut off and discard the bottom1 inch of broccoli rabe. Chop the broccoli rabe into 2-3 inch long pieces.
2.Bring a large pot of water to boil and blanch the broccoli rabe for 2-3 minutes and set aside to cool. To the same pot of boiling water add 2 tablespoons of kosher salt and the orecchiette pasta. Cook pasta 1-2 minutes less than box instructions (al dente).
3.In your largest pan saute the sausage until cooked through over medium heat. Remove the sausage from the pan and set it aside.
4.In the same pan add a 1/4 cup of olive oil and the chopped garlic. Cook over medium-low heat until the garlic turns lightly golden (about 2 minutes). Add the cherry peppers and return the sausage to the pan. Turn the heat back to medium and cook for 2 minutes more.
5.Add the broccoli rabe to the pan and mix everything together to combine the flavors. Add a cup of pasta water to the pan and cook for 1 minute more. Add in the al dente and cook until done (about 1-2 minutes).
6.Taste test and make final adjustments to salt and pepper. When satisfied turn off the heat and add in the parsley and the extra virgin olive oil. Mix once more and serve. If the pasta is too dry just add a couple of ounces of pasta water at a time to bring the consistency back to perfect. Serve with more cherry peppers and grated cheese. Enjoy!
Easy Weeknight Cod Piccata
Today we are making a super simple weeknight Cod Piccata. It's loaded with great flavor from lemon and capers - it's light and perfect for summer! Recipe below⬇ and printable recipe on the blog.
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Ingredients
1.5 pounds cod
3 tablespoons capers rinsed
2 large lemons 8 slices and rest cut into wedges
3 tablespoons Italian flat-leaf parsley minced
4 cloves garlic sliced
3/4 cup flour will not need all of it
1 cup low-sodium chicken stock
3 ounces dry white wine
5 tablespoons butter unsalted, cubed, divided
1/4 cup olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
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Instructions
1.Preheat oven to 325f and set a rack to the middle level.
2.Trim any large cod fillets into approximately 6-8 inch long pieces. Pat the fillets dry and season both sides of all pieces with salt and pepper.
3.Dredge the cod fillets in the flour and set aside on parchment paper. Save the flour for use later in the recipe.
4.Heat a large nonstick pan to a touch less than medium heat, then add 1 tablespoon of olive oil and butter to the pan. Sear the fillets in the pan until cooked through (approximately 3-4 minutes per side) then set aside on a platter lightly tented with foil. Do not crowd the cod fillets in the pan Work in batches, using a bit more olive oil and butter as required for each batch.
5.After all of the cod pieces have been cooked, place the platter in the oven and turn the heat off. This will keep the cod warm when you make the sauce.
6.Using the same pan, turn the heat to low and add the garlic and a touch more olive oil. Saute until golden ( about 1-2 minutes) then add the capers and cook for 1 minute more.
7.Add the wine and chicken stock to the pan and turn the heat to high. With a wooden spoon dislodge all of the brown bits from the bottom of the pan. Boil for 2-3 minutes or until the sauce reduces by about half. Turn the heat down to a simmer and add the lemon slices. Simmer the sauce for 2 more minutes.
8.Roll the butter cubes in the remaining flour and add them to
Roasted Broccolini Pasta
Today we're making a delicious pasta with roasted broccolini and toasted breadcrumbs. It's easy to make and great for weeknights! Recipe below⬇ and printable recipe on the blog.
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INGREDIENTS
For the toasted breadcrumbs
1 cup plain breadcrumbs
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup flat-leaf parsley minced
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For the roasted broccolini pasta
1 pound linguine
3 bunches broccolini
1/2 cup extra virgin olive oil divided
6 cloves garlic sliced
1/2 cup Parmigiano Reggiano grated
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
2 tablespoons lemon juice for finishing
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Instructions
For the toasted breadcrumbs
1.Heat a large pan to medium heat and add all of the seasoned breadcrumbs ingredients. Mix well and cook, stirring frequently, until the breadcrumbs turn a deep golden brown color (about 7 minutes) paying attention to not burn them.
2.Once golden, remove the breadcrumbs to a bowl and set aside.
For the roasted broccolini pasta
1.Preheat oven to 400f and set racks apart in the middle of the oven.
2.Spread the broccolini out on a baking sheet (use 2 if required) and drizzle with a 1/4 cup of extra virgin olive oil. Season with salt and pepper and mix well. Roast the broccolini for 25 minutes or until well charred.
3.Once the broccolini cools enough to handle, rough chop it and set aside.
4.Bring a large pot of salted water to boil and cook the linguine until 1 minute less than al dente.
Meanwhile, heat a large pan to medium-low. Add the remaining extra virgin olive oil and the garlic. Saute for 2-3 minutes or until lightly golden, then add the red pepper flakes and cook for 30 seconds longer.
5.Add 1 cup of pasta water and the chopped broccolini and continue to cook to further soften the broccolini.
7.Add the pasta to the pan and toss to coat. If required add more pasta water to loosen up the sauce. Cook the pasta to al dente (about 1 more minute) then turn off the heat and add the cheese. Mix once more, tast
