Pork Chops alla Pizzaiola

August 27, 2009

Wanted something new for pork chops and tried this recipe. It was easy and very tasty! And went well with our left over Mac and Cheese (with Fontina cheese) Recipe was from Giada De Laurentis.


Cook Time: 30min - Level: Easy - Yield: 2 Servings

Ingredients

• 2 tablespoons olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-ounce) can diced tomatoes, in juice
  
• 1 teaspoon herbes de Provence
• 1/4 teaspoon dried red pepper flakes, or more to taste
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Macaroni and Cheese

August 26, 2009



I made this dish for my co-workers who came over today - Joyce, Yunita, and Erik. This recipe was very simple to make and was lacking a little flavor - but still good. I did not use the ham, (probably why it was lacking flavor) and I increased the flour to 2 tablespoons instead of 2 teaspoons, and used a 16oz package of egg noodles - and it turned out good. Recipe was from Giada De Laurentis.

Cook Time: 25min - Level: Easy - Yield: 6 Servings

Ingredients

• Butter, for greasing dish
• 12 ounces wide egg noodles
• 2 cups heavy cream
  
• 2 1/2 cups whole milk
  
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 4 ounces cooked ham, diced, optional
• 2 tablespoons finely chopped fresh Italian parsley leaves

Directions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Baked Apple with Crisp Topping

August 11, 2009


I was searching a sweet dessert to make, and came across this recipe from Sunny Anderson. I read all the rave reviews and decided to make it for dessert. It was super simple, made the house smell great, and the outcome was delicious!! I added pecans to the topping and used Fuji apples (I love Fuji apples). Add a little drizzle of caramel syrup and vanilla ice, so good! You have to try it!!


Cook Time: 40min - Level: Easy - Yield: 4 Servings

Ingredients

• 2 apples (recommended: Fuji or McIntosh)
• 1 teaspoon lemon juice
  
• 1/4 cup strawberry jam, jelly, or preserves
• 2 tablespoon all-purpose flour
• 3 tablespoons butter, cold and diced
• 3 tablespoons brown sugar
  
• 1/2 cup oats, uncooked
• 1/4 teaspoon ground cinnamon
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

Creamy Baked Fettuccine with Asiago &Thyme

August 11, 2009


Recipe courtesy Giada De Laurentiis. A grown up mac and cheese. This recipe was easy to make and has great flavor, and endless possibilities. You could add chicken, salmon, and/or veggies. You can made this a head of time, then bake it when you're ready to eat. A great main dish or a flavorful side dish! It's 'fancy..'

Cook Time: 25min - Level: Easy - Yield: 4 Servings

Ingredients

• 1 pound fettuccine pasta
• 2 cups grated Asiago cheese, plus 1/4 cup
• 2 (8-ounce) containers creme fraiche
• 1 cup grated Parmesan
• 1 1/2 tablespoons fresh chopped thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

Shrimp Pot Pie

August 6, 2009



I made this dish after watching Sunny Anderson make this dish this week. I said 'shrimp pot pie'? In an edible bowl?! It was a simple recipe, with a 'fancy' outcome! My only problem was finding the cookie cutter, which I ended up finding at Michaels. I added more shrimp and veggies, and kept everything else the same. My bowls didn't come out as perfectly as Sunny's (photo taken from Food Network) but they were still tasty! I will definitely make this dish again!

If I had not watched how she prepared this, I probably would not have made it. It is easy, first cut out 4 circles, put aside, take one pastry brush with egg wash, add another pastry on top, brush with egg wash, and add the third pastry on top. Then cut out the other 4 circles, then cut out the 3 inch circles out of the 4 you just created. That a way you won't be cutting so many circles - that's how Sunny did it on her show - so much easier! I wish she would put a video on the recipe on how she made it.

Cook Time: 35mins - Level: Intermediate - Yield: 4 Servings

Ingredients

• 1 egg
• 1 tablespoon water
• 4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
• Flour, for dusting
• 8 large (21 to 25) shrimp, shelled and deveined
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 celery stalk, diced
• 6 mushrooms, sliced thin
• 2 sprigs fresh thyme
• 1/2 cup white wine
• 2 cups heavy cream
• Salt and freshly ground white pepper
• Special equipment: 3 and 4-inch metal ring

Directions

Preheat oven to 400 degrees F.

In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.

Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

Turkey & Artichoke Stuffed Shells w/ Arrabbiata Sauce

August 3, 2009


After watching Giada De Laurentiis make this dish, I decided to try it. I wasn't sure about the ground turkey and the spicy sauce - but let me tell you it was GREAT! and I'm glad that I made it. I was able to get two dishes out of the recipe and gave the other batch to our friend Robb.

I prepared the turkey meat and the sauce ahead of time - so I wouldn't have so many things going on at once. When it was closer to dinner, I stuffed the shells then baked them. Overall, this was an easy recipe, with a great flavors! You have to try this one and freeze the other batch!


Cook Time: 1hour - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
  
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

• 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Lemon Fusilli with Arugula

July 29, 2009




I saw this recipe on Barefood Contessa and had to try it. I was a little hesitant about the lemon sauce but it turned out great! I also wanted to try this recipe because Olivier said lemon and cream don't go together, and lemon and broccoli don't go together... but they do!!

Cook Time: 30 mins - Level: Easy - Yield: 4 to 5 Servings

Ingredients

nocoupons

• 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 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

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.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

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 arugula, Parmesan, tomatoes, and cooked broccoli. 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.

Open-Faced Plum Tart

July 29, 2009



I've been watching Sunny Anderson on Food Network for a while now.. and this is the first recipe that I've tried from her. The tart was so easy and very good!!! Try it! Make sure you get sweet plums :)

Cook Time: 45mins - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• 1 (9-inch) store-bought round pie crust
• 1/4 cup fig jam
• 1 pound plums cut into 1/4-inch wedges
• 1 egg plus 1 tablespoon water, whisked for egg wash
• 1/2 cup raw cane sugar

Directions

Preheat oven to 425 degrees F.

Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.

Bake until dough is cooked through and golden, about 45 minutes.

Serve warm with ice cream.