Italian Tortellini Soup

There is something about a hearty bowl of soup during the winter months that brings a sense of comfort and also manages to satisfy a full belly. I found this recipe on another one of my go-to food/craft/home blogs, Madaket Market. This soup is the perfect staple to get you through the craziness of the holiday season. It it so simple that it can be made on a weeknight but the flavors make it seem like you simmered it on the stove top for hours. Feel free to substitute any of the vegetables to your liking or even swap the torellini for another type of pasta or rice. We ate ours with fresh "semi-homemade" cornbread muffins.

Source: Madakethome.com

You Will Need:

• 4 cans (14 1/2 oz each) Italian style stewed tomatoes, coarsely chopped, plus liquid
• 2 cans (14 1/2oz each) beef broth
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1 whole Vidalia onion, diced
• 1 medium zucchini, halved and thinly sliced (and/or squash)
• 3/4 pound green beans, snapped and cut into thirds
• 3/4 pound ground Italian sausage, crumbled, browned and drained
• 1 package tortellini with cheese (6-8 ounces)
• 3/4 Tbsp minced garlic
• Parmesan cheese, freshly grated

Here We Go:

• Combine tomatoes plus liquid, broth, basil and pepper in a dutch oven.
• Bring to a boil.
• Reduce heat.
• Add garlic, zucchini, green beans, onion, sausage, and tortellini.
• Cook about 10-15 minutes or until tortellini is tender.
• Serve with grated Parmesan

Happy Feasting!

Beer Butt Chicken

Are you tired of your normal weeknight roast chicken recipe? Well, you can definitely liven up your weeknight chicken repertoire but having some fun with this Beer Butt Chicken. The hardest part of this recipe is having the aromas fill your house while it is cooking and knowing that you can't eat it yet! If you have a few spices, some butter, a chicken and a beer can you can have this chicken ready in under an hour and a half. So while the chicken is cooking in the oven, you can prepare your sides, do laundry or catch the latest episode of Law and Order: SVU that you might have missed. This chicken recipe is honestly the most tender, flavorful and juicy chicken that I have ever had. There are so many variations on what rub you can use to flavor your chicken, too, so if you want to make up your own recipe - go for it!

You Will Need:

• 1 cup butter
• 2 Tbsp garlic salt
• 2 Tbsp chicken seasoning
• Salt and pepper to taste
• 1 (12 oz) can beer
• 1 (4 lb) whole chicken

Here We Go:

• Preheat oven to 375 degrees
• In a small bowl, melt 1/2 cup butter
• Mix in garlic salt, chicken seasoning, salt and pepper
• Discard 1/2 the beer, leaving the remainder in the can
• Place can on a disposable baking sheet
• Set chicken on can, inserting can into the cavity of the chicken (Or you can use a beer butt chicken stand like the one I have and it makes things a little easier but you definitely don't have to!)
• Rub butter mixture onto chicken
• Place baking sheet with beer and chicken in oven
• Cook for about 1- 1 1/2 hours or until chicken internal temperature is 180 degrees

Serves 4-6

Happy Feasting!

Skinny Girl Mashed Potatoes

With bathing suit season right around the corner, most of us are trying to cut calories where we can and maybe skip that second chocolate chip cookie (yes, I said second). These mashed potatoes have all the flavor of traditional mashed potatoes without all the calories. I made small substitutions with more "skinny girl" friendly ingredients and didn't have to sacrifice flavor at all. Serve these mashers with meatloaf, tenderloin, chicken or eat them all by themselves- you will be so very happy you did!

You Will Need:

• 3 Yukon gold potatoes (they are the best for mashing)
• 1/4 cup 1% milk
• 1/4 cup fat free half & half
• 1 tsp margarine
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp fat free sour cream

Here We Go:

• Cut potatoes into cubes (the smaller the potato the faster it will cook)
• Bring medium saucepan to boil and add potatoes
• Cook on medium for 20-25 minutes
• Drain potatoes and return to pan
• Mash potatoes with potato masher or fork
• Add milk, half & half, margarine, sour cream, salt and pepper
• Stir all ingredients together





Serves 2-4
Happy Feasting!

   

Spaghetti Carbonara

I was asked last week by one of my readers for a spaghetti carbonara recipe. She said that she had attempted to make it at home and it had turned into a complete disaster. Now, before I go ahead and share this recipe with you guys, I will say that I know this reader personally and she is a fabulous cook. I highly doubt that it was a disaster but nonetheless I loved how this carbonara turned out so I wanted to share it with all of you!

I have copied the directions from bell'alimento literally verbatim because I think she hit the nail on the head. Timing is EVERYTHING with this dish. The main ingredients are spaghetti, garlic and fresh Parmesan - heaven! This dish will turn out perfectly if you just follow the directions below word for word because it is essential that each step is done while something else is cooking....you following me? Follow the steps below and you will have restaurant style carbonara at home in no time!

Source : Bell'alimento

You Will Need:

• 1 package spaghetti
• 2 Tbsp extra virgin olive oil
• 6 oz pancetta – diced
• 4 large cloves of fresh garlic -minced
• 2 large eggs -room temperature – beaten
• 1 1/2 cups freshly grated Parmigiano Reggiano cheese
• freshly cracked black pepper

Here We Go:

• Place a large pasta pot with enough water onto boil and season generously with salt
• Once water comes to a boil, add spaghetti & stir so that the pasta separates
• Cook for 8-10 minutes until al dente and reserve one cup of the pasta cooking water.
• WHILE the spaghetti is cooking, in a large pan over medium heat add olive oil and cook pancetta/bacon until fairly crisp (about 3-4 minutes).  Reduce heat to low, add in garlic and cook for another minute (you don’t want your garlic to burn).
• WHILE the bacon/garlic are cooking crack your eggs into a small bowl & add 1 cup of cheese. Mix together and set aside.
• Drain your pasta well and add to bacon mixture. Is is IMPORTANT that your pasta is HOT when adding it to the mixture. Toss well (I find two forks or tongs work really well for this). Take off of heat.
• To your plating bowl, add cheese & egg mixture. Transfer the pasta to plating bowl and toss well to combine. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more so add sparingly) Season well with pepper. Garnish with the remainder of your cheese.

Serves 4
Happy Feasting!

Cook the Cover: Simple Pomodoro Sauce

Bon appetit's May issue is entitled "The Italy Issue" and I am in love. I have now read the entire magazine front to back and found so many recipes that I want to try. My husband and I are taking a twenty-two day trip to Europe once he graduates from business school, and Italy is the country where we will be spending the most time while we are abroad. Lucky for us, this issue also told me where the best pasta, gelato and pizza are in Rome - I was drooling while I was reading and jotting down the list.

This simple pomodoro sauce is so easy and unbelievably delicious. Bon appetit says it is "The simplest, silkiest sauce you'll ever make" and I would have to agree with them. This sauce would be great over spaghetti, ravioli or even over top chicken parmigiana.

Source : bon appetit May 2011

You Will Need:

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

Here We Go:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat
• Add minced onion and cook, stirring, until soft, about 12 minutes
• Add garlic and cook, stirring, for 2-4 minutes
• Add crushed red pepper flakes; cook for 1 minute more
• Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes
• Remove pan from heat, stir in basil sprigs, and set aside
• Meanwhile, bring water to a boil in a 5-qt. pot
• Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender
• Drain pasta, reserving 1/2 cup pasta cooking water
• Discard basil and heat skillet over high heat
• Stir in reserved pasta water to loosen sauce; bring to a boil
• Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes
• Remove pan from heat; add butter and cheese; toss until cheese melts
• Transfer to warm bowls; serve with more cheese, if desired



Serves 4
Happy Feasting!

 

Meaty Meatloaf

It is technically spring and we got snow in Charlottesville yesterday! With temperatures back in the 30's, I was feeling like I needed to make something warm and filling so I decided on Ina's meatloaf (can you tell I am loving her right now?). I love meatloaf. A meal doesn't get much better than a delish meatloaf, mac & cheese and coleslaw. I didn't change a thing about this recipe except that I added green peppers and I thought that it was a nice flavor addition with the yellow onions. Not a meatloaf fan? Don't say that yet because you might be after making this!

Sourced from Ina Garten

You Will Need:

• 1 Tbsp good olive oil
• 3 cups chopped yellow onions (3 onions)
• 2 cups green peppers, diced
• 1 tsp chopped fresh thyme eaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 Tbsp Worcestershire sauce 
• 1/3 cup canned chicken broth
• 1 Tbsp tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs
• 2 extra-large eggs, beaten
• 1/2 cup ketchup

Here We Go:

• Preheat the oven to 325 degrees F
• Heat the olive oil in a medium saute pan
• Add the onions, green peppers, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown
• Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste and allow to cool slightly
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork
• Don't mash or the meat loaf will be dense
• Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper
• Spread the ketchup evenly on top and bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Serves 6
Happy Feasting!

Spring Green Risotto

My new obsession is a cookbook. It's not a new cookbook that has just hit shelves, but it is fairly new to me and I am in love. It is Ina Garten's "Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients". I have yet to make a recipe from this book and be disappointed with the outcome. Her risotto is no exception. The title says it all. This cookbook produces the most wonderful, distinct flavors from everyday ingredients. And now that spring has finally arrived, why not celebrate the season with this! You will love this spring risotto, I promise.

ps: I know this looks like a long process but this can be made in about 30 minutes!

You Will Need:

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Here We Go:

• Heat the olive oil and butter in a medium saucepan over medium heat
• Add the leeks and fennel and saute for 5 to 7 minutes, until tender
• Add the rice and stir for a minute to coat with the vegetables, oil, and butter
• Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed
• Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more ( This process should take 25 to 30 minutes)
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends
• Blanch in boiling salted water for 4 to 5 minutes, until al dente
• Drain and cool immediately in ice water
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper
• Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm
• Whisk the lemon juice and mascarpone together in a small bowl
• When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives
• Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese

Serves 4 as main course or 6 as side
Happy Feasting!

Rainbow Chopped Salad

One of my Christmas presents was a subscription to Bon Appetite magazine. I cannot tell you how amazing this gift has been. Each month I eagerly await the arrival of next month's issue and then I spend undue amounts of time flipping through the pages and marking each recipe that I want to try. February's issue was no different - packed full of tasty meal ideas and the rainbow chopped salad was surely one of them.

My husband and I are moving to North Carolina in June, and we spent this past weekend looking for a place to live. After four consecutive nights of eating out (which was all delicious I might add), I decided that we were both desperately in need of some veggies. The only adjustment I made to this salad was substituting the hazelnuts for slivered almonds and it was delicious.This colorful salad is packed with fruit, nuts and cabbage and it's almost too gorgeous to eat...but we managed to anyway!

Adapted from February 2011 Bon Appetit

You Will Need for the Salad:

• 6 cups chopped romaine hearts
• 4 cups sliced red cabbage
• 1 large Fuji apple, halved, cored, diced
• 1 Asian pear, halved, cored, diced
• 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
• 3/4 cup slivered almonds
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled blue cheese (optional, but I used it and highly recommend)

You Will Need for the Dressing:

• 1/4 cup red wine vinegar
• 1 1/2 Tbsp finely chopped shallot
• 1/2 Tbsp honey
• 1/4 cup extra-virgin olive oil

Here We Go for the Dressing:

• Whisk vinegar, shallot, and honey in small bowl to blend
• Gradually whisk in oil and season dressing to taste with salt and freshly ground black pepper

Here We Go for the Salad:

• Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat
• Divide salad among plates. Sprinkle with blue cheese, if desired, and serve

Serves 8
Happy Feasting!

Ooey, Gooey Mac & Cheese

Macaroni and Cheese is one of those dishes that no matter what age you are you cannot help but love it!  It is a dish that always brings a certain type of comfort and the essence of home no matter where you are or what is going on in your life. Children and adults, alike, always want that "blue box", and Kraft prides itself that it is "the cheesiest macaroni and cheese dinner". Throughout my college years, I consumed quite a large amount of the "blue box". It is the perfect meal or snack when you are low on cash or have that frequent late night craving. With that being said, I was determined to finally make my own macaroni and cheese from scratch.This mac & cheese is perfection with its crispy top and ooey, gooey center. After eating this you might give up the blue box for good!

Sourced from Ezra Pound Cake

You Will Need:

• 1 1/2 cups (6 ounces) grated extra-sharp cheddar
• 1 cup (4 ounces) grated Monterey Jack
• 1/2 cup (2 ounces) grated Parmesan or Gruyere
• 2 1/2 cups milk
• 3 Tbsp unsalted butter, plus more for the dish
• 3 Tbsp all-purpose flour
• 1 tsp ground mustard
• 1 tsp kosher salt
• 1/4 tsp minced garlic (optional)
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• Dash of cayenne
• 1/2 pound (8 ounces) elbow macaroni
• Hot sauce (optional)

Here We Go:

• Preheat the oven to 375 degrees
• Set a baking rack in the top-third of the oven
• Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish) and set aside
• Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl
• Transfer 1 cup of cheese to a small bowl; reserve for topping
• In a medium saucepan, warm the milk over medium heat
• In a Dutch oven or saucepan set over low heat, melt the butter
• Add flour immediately; whisk to combine for about 1 minute
• Raise the temperature to medium, and slowly whisk in the milk
• Bring it to a boil to thicken, whisking the entire time
• Remove the pan from the heat and stir in the mustard, salt, garlic, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl)
• Set the cheese sauce aside
• Fill a large saucepan with water, and bring it to a boil over high heat
• Add macaroni and return the water to a boil, and cook for about 10 minutes
• Drain well, and add pasta to the cheese sauce
• Stir to combine and taste, adjust the seasonings, and add hot sauce, if you wish.
• Transfer the mixture to the prepared baking dish
• Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy

Serves 6 as a side
Happy Feasting!

Homemade Chicken Noodle Soup

It is supposed to be in the mid 50's in Charlottesville this weekend, but with that being said, the mornings have still been in the high 20's/low 30's. I still think that warrants making all things warm and hearty for at least the next few weeks. It might be March but it definitely does not feel like spring yet.

My husband came down with a horrible cold this week, leaving him with all those flu like symptoms - achy, tired and congested. I decided this would be the perfect opportunity for me to be a "good wife" and make my first batch of homemade chicken noodle soup. The thought seemed pretty daunting, but with this fabulous recipe it turned out better than any chicken noodle soup my husband would of dumped out from a can (he thought so too!)

Recipe from Confections of a Foodie Bride (originally adapted from allrecipes.com)

You Will Need:

• 8 cups chicken broth
• 4 cups water
• 1 store-bought rotisserie chicken ( I used garlic and herb)
• 3 Tbsp vegetable oil
• 1 medium onion, diced
• 2 large carrots, peeled and cut into rounds
• 2 large stalks celery, sliced 1/4 inch thick
• 1 Tbsp fresh thyme leaves
• 3 cups egg noodles
• 1/2 cup chopped fresh parsley
• Salt
• Fresh ground black pepper

Here We Go:

• Bring broth and water to a simmer over medium-high heat in a large pot
• De-bone the chicken and separate the meat from the skin and bones
• Set the meat aside and add the skin and bones to the simmering broth
• Reduce heat to low, partially cover and simmer for an hour
• Strain broth through a colander into a large bowl; reserve broth and discard skin and bones
• Set the pot over medium-high heat and add the oil
• When hot, saute the onions, carrots, and celery until soft, 8 to 10 minutes
• Add chicken, broth and thyme and bring to a simmer
• Add the egg noodles and simmer for 20 minutes
• Stir in parsley, reserving some for garnish, and remove from heat
• Taste and season with salt and pepper as necessary
  



Makes Roughly 10 Bowls
Happy Feasting!