Pasta for one and all

I received On Top Of Spaghetti... for Christmas from my little bro. It has been on my 'gotta get' list for a long while now.


It's a wonderful cookbook filled with very simple recipes with ingredients that are easy to find at your regular supermarket. That in itself, is worth the price of the book...there is nothing worse than having to go all over creation looking for - say - lemon curd. (A task I took on not too long ago, and failed at...I ended up making it myself!)

The one thing that stinks a bit is that there are not a whole lot of pictures. The author's, Johanne Killeen and George Germon, placed about 12 full color glossy pictures in the center - - but I personally prefer cookbooks that have a picture of each recipe. I'm visual in that way.

However, I was absolutely delighted in the commentary that follows from every single page turn. There's a back story for each recipe - - and that makes me smile. I love "listening" to people's food stories. I can't wait to make my annual trip to Rhode Island to dine at their restaurant, Al Forno, in my favorite city of Providence.

Prepare for a slew of pasta recipes!

Sour Cream Enchiladas

Patti gave me a wonderful recipe a couple of years back, that I immediately filed away in my "to make again" box. It's creamy, filling and flavorful, and a great use of leftover chicken.

PATTI'S SOUR CREAM ENCHILADAS

Flour tortillas
1 jar of salsa verde (I use red salsa, because I can't find the other)
1 onion, finely chopped
2-3 cups of cooked, cubed chicken
1 small tub of sour cream
shredded mozzarella cheese
a couple handfuls of fresh cilantro (flat leaf parsley also works well if you do not like cilantro)

Preheat oven to 350 degrees.

In a food processor, combine 1/2 jar salsa, sour cream and cilantro until smooth. Set aside.

In a medium bowl, combine chicken, onion and the other 1/2 jar of salsa. Mix until combined. Seat aside.

Place a cup of the sour cream mix in the bottom of a 9x13x2 inch baking dish, spreading evenly so the entire bottom is coated completely. Take one tortilla, and place about 1/2 cup of the chicken filling in the center. Fold the tortilla sides in, and roll up, enclosing the filling. Place tortilla, seam side down, in the baking dish. Repeat as necessary.

Pour the rest of the sour cream mixture over the wrapped tortillas. Cover with shredded mozzarella cheese. Cover entire dish with foil, and bake for 20 minutes. Remove foil, and resume baking for another 10 minutes, until cheese is melted, and sauce is bubbly.

I served ours with a nice house salad.



If you haven't done so, go and check out Patti's food blog!

Creamy Leek and Potato Soup

It's winter. I have to keep reminding myself that. It's pretty hard to wrap your brain around the idea of winter when it is almost 70 degrees out...and I'm not talking about living in Florida. I'm in NYS people! As a friend as recently said "Global Warming Rocks!" (Not really.)

Winter is a time for soup, stews and all things hearty. But, when it's 70 degrees all you want to eat is fruit salad and popsicles! But, I decided to tough it out and make something new - throw caution to the wind, if you will. Heck, even though it is feels like Spring...soup is on the menu, and I am not changing it!

Funny thing is, when I took the dog out for a walk after dinner, it was COLD! My soup brought in the season!

CREAMY LEEK AND POTATO SOUP

2 leeks (white and green parts), chopped and cleaned
1 small onion, diced
3 tbsp olive oil
1 tbsp butter
1 garlic clove, finely minced
5 russet potatoes, peeled and diced into cubes
16 oz. (1 box, or two cans) of chicken stock
1/2 -1 cup of half & half
salt and pepper, to taste
pinch of nutmeg

In a large stock pot, heat oil and butter. Add onions, garlic, leeks and potatoes, and cook - stirring continually - until onions are translucent. Add chicken stock and bring entire mixture to a boil. Cook until potatoes are fork tender. Take off heat.

Use either an immersion blender, or a food processor, and blend all contents (I received an immersion blender for Christmas, and it is fabulous!!!! Thanks mom!) into a smooth consistancy. Add enough half & half to achieve the color and texture you would like. Season with salt, pepper and nutmeg. Bring mixture back to a boil, and serve.

Garnish with fresh chopped herbs, or a dollop of sour cream. I used a little grated cheddar for some bite.


I can not believe the flavor that the leeks brought to this soup - besides giving the dish a nice mellow green color. (I guess you can only use the white part of the leeks if you want the soup not to take on that verdant color.) The potatoes also made the soup very filling, and the leeks gave it this sweet semi-onion flavor that was very subtle and nice on my palate.

This is one of those dishes that you want to package up and bring to someone to try. I had to hold myself back from showing up at my mother's house with a tupperware full of soup she can't eat (due to her wacky diet)!

Weekly meal planning

Sunday - Chicken Divan
Monday - Creamy Potato and Leek Soup
Tuesday - Patti's Sour Cream Enchiladas
Wednesday - Tarragon Basil Salmon (we're trying this out for a friend!)
Thursday - Pesto Lasagna Roll-Ups
Frisday - Pizza Day
Saturday - Fried puppy legs (depending on how potty training goes this week)

Chicken Divan

Me: Hey, what do you want for dinner?
Nate: I don't know...whatever you want to make.*
Me: Seriously?! You don't have any opinion?!
Nate: How about that chicken dish that was your grandmother's favorite.**
Me: Chicken Divan? Alright. I have to stop at the store though.
Nate: Yeah. I like that meal.

*This is Nathan's normal response.

**This is also Nathan's normal response. I'm not sure if he just really doesn't care what he eats, or he has a really bad memory and can only remember this one dish when grilled for ideas. This is seriously his only suggestion WHENEVER I ask his opinion. Frustrating!

Usually I have all the ingredients for this meal on hand, since it is all canned and frozen food. Not this time...I had to make a little run to the grocery store. I wish I had paid closer attention to my pantry however, since I had to make a second trip to pick up an essential element of the dish - the rice. How I ran out, I'll never know. It's a darn good thing the store is only a couple of blocks away. This dish is the ultimate in comfort food. Whenever I want to remember my Meme, I make this. Whenever I feel under the weather, I make this. It does take a little time (to precook some of the ingredients) but it is soooo yummy to my tummy!

Without further ado - try not to focus on the fat content in this recipe, or the artery clogging ingredients...I promise, it is well worth the risk:

CHICKEN DIVAN

4 boneless, skinless chicken breasts
1 large (or 2 small) packages of frozen broccoli spears (you can also use fresh broccoli)
2 cans cream of chicken condensed soup
1/2 cup mayo
1 cup milk
1 tbsp curry powder
1 cup of shredded cheddar cheese
1 cup Italian style bread crumbs
2 tbsp melted butter
black pepper, to taste

Preheat oven to 350 degrees.

Meanwhile, bring a pot of water to a boil. Cook broccoli spears until crisp tender. (Do not overcook them, as you will finish them off in the oven!) Remove broccoli and arrange on the bottom of a 9x13x2 inch baking dish. Place raw chicken in the same water, and boil until completely cooked through. Take chicken out, and arrange on top of the broccoli.

In a large bowl, mix together soup, milk, mayo, curry powder, pepper and 1/2 cup cheddar cheese. Pour evenly over chicken and broccoli. Top with the rest of the cheddar cheese, and breadcrumbs. Finally, drizzle the melted butter over the top of the whole mixture.

Bake 40 minutes. Serve over prepared white rice.


I've also made this dish as a side, cutting the recipe in half, and omitting the chicken.

Look how creamy!



It's absolutely delicious, and so satisfying. I paired it with some whole cranberry sauce (can) and a butter croissant (Pillsbury).

Punk'd!

I have fond memories of my grandmothers cooking when I was young. Big spaghetti dinners, awesome mashed potatoes, her creamy and delicious cream of broccoli soup...when I think of her memory, I often relive those dinners with the whole family. (Her house is also where I partook in my first official food fight!)

Last night was our soup and sandwich night, and when I was deep in menu planning on Sunday, I immediately thought of my Meme's cream of broccoli soup. When I asked my mother if Meme used cream, milk or half and half for the base, she just laughed. I was so confused! My mother got up from her chair, walked into the kitchen and got out her recipe box. As she pulled the recipe out, she began to laugh again - and said "Your memory is skewed...your grandmother hated cooking, and anytime she could open a can, she would."

Then, I looked at the recipe: 2 cans of cream of broccoli soup, 2 cans of cream of mushroom soup, 1 small can of mushrooms, 2 cups of milk and a bag of frozen broccoli.

I was defeated!

This wonderfully delicious soup that I thought my grandmother made from scatch, was actually made by Campbell's, and came out of a freakin' can!

I pulled myself up by the bootstraps, went home and made that gosh darn "recipe" - - and you know what? It was FABULOUS! Sure, it's a major short cut, but I did make it a little more special by adding a chopped onion, which I sauted in olive oil, and some fresh chopped broccoli florets - instead of the frozen variety. I paired the soup with a BLT wrap.

BBQ Chicken Bundles

There are more than 24 billion chickens in the world. (My bit of fact finding for the day!)

When we were little, it seemed like we ate chicken - in some form - every single day for dinner. My mother would say "there are so many ways to cook it" if we dared to complain in her presence. She was, and still is, so wise.

Last night, I made a new recipe I found on www.landolakes.com.

BBQ CHICKEN BUNDLES OF GOODNESS

boneless, skinless chicken breasts
2 pieces of uncooked bacon, per chicken breast
4 cheddar cheese slices
1/2 cup of your favorite BBQ sauce

Preheat oven to 400 degrees.*

Prepare the chicken by butterflying the breast to open it up. Place a slice of cheddar cheese on the inside of the breast, and carefully fold breast around itself, to create a little bundle. Criss-cross two slices of bacon around each chicken and cheese bundle. Secure bacon with a toothpick.

Cook in the oven for 30 minutes. After the 30 minute mark, baste each bundle with BBQ sauce. Rebaste every 5 minutes, until your total cooking time reaches 50 minutes. Serve warm!

*You can also prepare this dish on the grill, using the same method. Enjoy those famcy grill marks! Breasts can also be prepared in advance, and kept in the refridgerator until you are ready to cook. This will cut down on prep time substantially.


I can not believe the flavor that came out of this small bundle of goodness! The bacon was still a little soft, and so easy to slice through with a butter knife. And, that cheesy center added that extra touch of suprise that sent Nathan into heaven. I was lucky enough that none of the cheese escaped during the cooking process due to my successful wrap job. The chicken bundle literally looked like a little package!

The fragrance that graced the house the rest of the evening was to die for. There is nothing like bacon.

Weekly Menu Planning

Tuesday - Sweet Sausage and Peppers with Pasta
Wednesday - BBQ Chicken Bundles with Garden Salad
Thursday - BLT Tortillas and Broccoli and Cheese Soup
Friday - Beef Kabobs with Horseradish Sauce over Rice Pilaf
Saturday - Homemade pizza at a friend's house
Sunday - I wish I knew!!!

Pasta - 2 ways!

Two different pasta dishes graced our menu after the holiday food spectacular. They are both easy, very flavorful - and are finished as soon as your pasta is done. Rachel Ray has nothing on these 15-minute meals!

Pasta #1:

PASTA PUTTANESCA

1 lb pasta of your choice (I used spaghetti)
3 anchovy filets - packed in oil
1 medium onion, diced
1 garlic clove, finely diced
1 small jar of artichoke hearts - in oil
1/2 cup small green (pitted) olives
1 medium can diced tomatoes
1/2 cup tomato sauce
1/4 cup capers, rinsed
2 tbsp olive oil
dried parsely, basil, oregano, black pepper and red pepper flakes - to taste


Prepare pasta as directed.

Meanwhile, heat olive oil in a large skillet. Add anchovy filets - using a wooden spoon to mash the filets. (They will slowly disappear, leaving a nutty, salty flavor.) Add onion and garlic and cook until onions are translusent. Add capers, green olives, artichokes, diced tomatoes and tomato sauce, stirring to combine. Season with your favorite herbs.

I added a little red pepper flake for some heat - but that is entirely optional. Make sure you taste your ragu before you add any salt though, since all of the ingredients have a salty taste to them...for my palate, I didn't need additional salt seasoning.

Serve over your favorite prepared pasta. This makes a great alternative to regular old spaghetti and tomato sauce.


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Pasta #2:

PASTA WITH SCALLOPS

Pasta of your choice - I used fettuchini
1 tbsp olive oil
1 tbsp butter
16 medium scallops
1 small jar of artichoke hearts
1 handful of baby spinach
1/4 cup sundried tomatoes, cut into strips
1 medium onion, diced
1 garlic clove, finely diced
1/4 cup vermouth
1 cup chicken stock/broth
3 tbsp heavy cream
1 tbsp flour (if needed)
salt and pepper, to taste

Prepare pasta as directed.

Meanwhile, melt butter and oil in a large skillet. Add prepared scallops (rinse scallops in a bowl, debeard them, and pat dry with a paper towel) to the butter mixture. Immediately, add garlic and onion, stirring to combine. Cook until onions are translucent, then add vermouth, and reduce until all of the alcohol is cooked out. Add sundried tomatoes, spinach and artichokes.

Once the spinach wilts, add chicken broth and reduce some. If too thin, add a little flour to thicken - finish off with the heavy cream. Serve over pasta. Garnish with some fresh parsley, if desired.


Both recipes are (as Nathan called them) "restaurant worthy." He is so kind!

Tirami-kat...no...su

Tiramisu is often described as "a cool, refreshing Italian dessert that once tasted, leaves an indelible impression." It's so true! I'm not a coffee fan (I know, I know - I just don't drink the stuff), but I love this dessert. It is light, yet satisfying, and so delicious with just a hint of liquor in the background. I made mine in the traditional way, with strong coffee, chocolate shavings, landyfingers, and mascarpone cheese. The recipe literally takes 10 minutes to put together, making it perfect for your next party. Plus, you don't need to heat your oven!

CLASSIC TIRAMISU

2 packages of ladyfingers
16 oz. macarpone cheese
1 1/4 cups heavy cream
2/3 cup confectioner's sugar
1/4 tsp vanilla extract
1 cup strong coffee, or espresso
6 tbsp kahlua liquor
1 bittersweet chocolate bar*

Beat heavy cream until soft peaks form. In another bowl, mix together mascarpone cheese, confectioner's sugar, vanilla extract and 3 tbsp of the Kahlua liquor. Carefully fold in the heavy cream, until well combined. Set aside.

In a small, shallow bowl, combine kahlua and coffee.

Place a layer of ladyfingers into the serving dish (I used a triffle dish). Spoon 1/2 of the coffee mixture over the ladyfingers. Then, place 1/2 of your cheese mixture over the drunken ladyfingers. Grate some chocolate over the first layer. Begin your second layer with the ladyfingers yet again - spooning the rest of the coffee mixture over then, then covering with the rest of the cheese mixture. Finally, grate the rest of the chocolate on top.

Cover well with plastic and chill for at least 2 hours, or overnight - for best results.

The ladyfingers will become moist from the coffee, and the whole dessert will just bloom with flavor. Once you know the process, you can change up the recipe by using berries, instead of chocolate, and by replacing the kahlua liquor with a raspberry liquor! Or, you can mix in a little cocoa powder into the cheese mixture and make a chocolate tiramisu. The possibilities are as endless as your imagination.

*I used two devices to grate the chocolate bar...my microplane for small shavings, and a regular old vegetable peeler for the small curls. The curls made the presentation a little fancier.


(Close up of the top layer)