Bucatini All'Amatriciana with Mozzarella Meatballs

Whoa...mamma mia! This was one fantastic pasta and meatballs dish. We all LOVED this meal; including my 4 year old who kept exclaiming, "I love this yummy recipe in my tummy." I recently checked out Giada's new cookbook, Giada At Home out at the library and this dish was one of the recipes that I had marked to try out. After I returned the book, I could not stop thinking about these meatballs, so I did a search on foodnetwork.com and--low and behold--there it was!!! Lucky me!!! I will say, I think her cookbook is next on my purchase list. There were still a bunch of amazing looking recipes in it that I want to make.

I did find the bucatini pasta (basically, spaghetti noodles with a hole in the middle like a straw), but regular spaghetti noodles would have been just as good. Next time I will sub in our favorite whole wheat spaghetti noodles. After all, this dish really wasn't about the pasta. It was about the sauce and the awesome meatballs; the pasta itself was just a vehicle. On that note, let's talk about the meatballs for a minute, shall we? I will admit that these were the best meatballs that I ever made and/or consumed...ever. Ever! I am not kidding...they were that good. Needless to say, I think this is my new favorite spaghetti and meatballs dish, hands down. I will need to think of an excuse to make it again soon, because I am already craving more.

I did make a couple of changes to the original recipe, so I will post my adapted version below and link to the original on the Food Network website. A green salad and some garlic bread is all that is needed to complete this dinner. Yum, yum, yum!

Bucatini All'Amatriciana with Mozzarella Meatballs
Adapted From: Giada De Laurentiis, Giada At Home cookbook via foodnetwork.com

Ingredients:

All'Amatriciana Sauce:
1 tablespoons olive oil
6 ounces bacon, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, grated
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 lb ground beef
1 container of cherry-sized fresh mozzarella cheese balls, marinated in olive oil and spices --OR-- 2 ounces mozzarella cheese, cut into 16 (1/2-inch) cubes

Pasta:
1 pound bucatini or other long pasta

Directions:

For the sauce:
In a large heavy skillet, heat the oil over medium heat. Add the bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the bacon and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked bacon. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.


For the meatballs:
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs (**OR** 8 larger meatballs, if you prefer) and place on the prepared baking sheet. Make a hole in the center of each meatball and place a ball (or cube) of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

For the Pasta:
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 and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

Jen's Notes:
I subbed bacon for pancetta in the original recipe, because I could not find it. Then, since bacon is smoked I changed the mozzarella cheese from smoked to regular, marinated. I didn't want too much smokey flavor, so I adjusted the recipe accordingly. Also, the I used all 80/20 beef instead of a beef/veal combo. Again, I could not find ground veal; so I used what I had on hand.



The Result:
As I said, this was awesome! My only critique is that it is not exactly healthy. I do wonder if it could be lightened up without compromising the flavor, but it is so fantastic as-is I am almost afraid to mess with it. I would say that this is definitely a splurge meal; but soooo worth it!

Piadina with Fontina and Prosciutto

Here is my final Giada recipe for the week. Well, a version of it anyway. This piadina (Italian flat bread) is sort of like a pizza; so I decided to cheat and use whole wheat pizza dough as a substitute for the flat bread. My twins are not feeling too hot today (stuffy noses and cranky), and I just don't want to fuss with making the dough from scratch. Instead, I will just grill up the pre-made dough that I bought from Fresh and Easy and top it as Giada recommends in this recipe. The overall effect should be similar to the intended dish.

Friday night is such a fun family night at our house, and I like serving a fun dinner to set the tone for the weekend. Hopefully, this piadina will deliver!

Piadina with Fontina and Prosciutto
Adapted From: Giada at Home cookbook; foodnetwork.com

Ingredients:
pizza dough of your choice, I am using pre-made whole wheat
2 tablespoons extra-virgin olive oil
1 pound part-skim ricotta cheese
2 teaspoons lemon zest (from about 2 lemons)
juice of 1 lemon
Freshly ground black pepper and salt, to taste
6 ounces fontina cheese, shredded
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out dough into a circle, about 1/8-inch thick. Brush the circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the dough from the grill to a sheet pan and cool slightly.

Combine the ricotta cheese,lemon juice, and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread over the grilled dough with the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Put the sheet pan with the piadina back on the grill for 3-5 minutes and close the lid (this will melt the cheese and warm everything through). Cut piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Jen's Notes:
The original recipe (linked above) indicates to make 8 individual piadinas. I am just going to make one large one, since I am just feeding my family and not eight people. Also, I omitted the dough instructions from my post completely. If you are interested in the original, just follow the foodnetwork.com link under the recipe title.





The Result:
This was excellent! Sooooo yummy. I added the juice of one lemon to the ricotta, because the zest didn't seem like it was enough zing. It turned out perfectly! I ended up grilling the crust, taking it off of the grill and putting it on a sheet pan, adding the topping, and then put the whole thing back on the grill to melt all the cheese and warm it through (I amended the ingredients/directions to reflect my final changes). It was awesome. I will make this version again, that is for sure!

Pasta Ponza

Oh man, did I do some indulging at last night's bible study group! Our host made a main dish, and some of the participants brought a side dish, appetizer, dessert, or bottle of wine. It was certainly a great spread! I got on the scale this morning and it definitely reflected exactly how much food and drink I enjoyed. Ugh. Anyway, I thought I would lighten things up tonight with a bit of this vegetarian pasta dish from the Giada at Home cookbook, and a big green salad. I think my meal will be considerably more salad than pasta, so hopefully I can get my diet efforts back on track. After I type this post up, I am headed straight for our elliptical machine!

Pasta Ponza
From: Giada at Home cookbook, foodnetwork.com

Ingredients:
Butter for greasing (I am using cooking spray)
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti, penne, or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter (or spray with cooking spray) an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

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 and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.



The Result:
This was easy to put together, but surprisingly ho-hum in flavor. It was a decent pasta dish...but nothing remarkable. I would make it again if I had all the ingredients on hand, and I needed something low-stress for dinner. Other than that, I can't say that it was too fabulous...just okay, at best.

Chicken Milanese with Tomato and Fennel Sauce

I am now willing to admit, I have a cookbook addiction. It's true. I need help. I am constantly checking out cookbooks from the library and then purchasing the ones I cannot live without (which is to say, my cookbook collection is getting out of control). I just can't stop myself. For example, I have three library cookbooks sitting on my coffee table, and three more on hold at the library. The books I love, I keep renewing until the library cuts me off. I am only willing to return one of my borrowed copies, after I decide to purchase it. I recently went through all of my cookbooks and weeded out the copies that I simply don't use. I got rid of five books, and now I am clamoring to replace them. What does this confession have to do with this recipe, you ask??? Well, I found this dish in one of my library cookbooks Giada at Home. It is her latest, and in traditional Giada-style, it is packed with recipes that I am excited to try. I think I have three of her dishes slated for this week alone. Sigh. This may be another cookbook that I am forced to purchase for myself. I need an intervention.

Chicken Milanese with Tomato and Fennel Sauce
From: Giada at Home cookbook by Giada De Larentiis

Ingredients:

Chicken:
1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Sauce:
1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Directions:
For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.



The Result:
This was fan-freakin'-tastic! The tomatoes burst and mixed with the mascarpone and fennel to create a savory, creamy sauce. After we were done eating, and I put all the food away, I literally stuck my finger in the pan and licked up the sauce remnants (gross and TMI I know, but I couldn't help myself). It was so good! Normally, I am not a huge fan of raw fennel; but cooked fennel is a whole other issue. The cooking mellows the flavor and makes it very yummy. This was the perfect balance of flavors and the chicken was tender and juicy. So freakin' good!!!! This recipe was a great introduction to Giada's new cookbook and it will be something I make again. I LOVED it!!!

Beef and Lentil Soup

I love finding old/unused pantry gems. I think there is a black hole somewhere in my kitchen where food goes to hide. Then, as if by magic, it reappears once it is past it's 'use by' date. I found a bag of green lentils that expired at the end of January. I hate wasting food, and really, are lentils in danger of being inedible only a month past their date???? I think not. At least that is what the frugal side of me thinks. Really, it should be fine since I have pulled this stunt with other legumes that were past expiration...they were still fit to be eaten. I will skip mentioning to the husband that the lentils are a wee bit past their prime...just so I don't get tormented. He should be happy that I am such a good steward of his paycheck!!! (Do you hear that?????...Pat, pat, pat...that is the sound of me patting myself on the back again.)

Anyway, this is a pretty complete and nutritionally balanced recipe. This is a Giada recipe that I found in my Giada's Family Dinners cookbook. Conveniently, it is also posted on foodnetwork.com so I don't have to re-type everything. I do have a few adjustments, but I will just indicate those in my notes below. Overall, this is a yummy, hearty dish that is great all-in-one meal.
I don't think I will serve any side items with this dish. Mainly, because I need to go grocery shopping and I don't have any side items to go with it. A green salad would be nice, but alas, I am too lazy to go to the store before dinner. I will have to save my grocery shopping for tomorrow or the next day.

We have made this dish before, but I don't think I have made it since starting this blog. So, it will be new to you, but not to us. I will still take a pic and review, since this is a new post for this recipe.

Beef and Lentil Soup
Recipe courtesy Giada De Laurentiis

Ingredients:
2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Directions:
Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.


Jen's Notes:
I need to substitute one pound of ground beef in for the boneless beef chuck. Also, I like to add about a cup of red wine to deglaze the pan before adding the beef broth. Chicken stock can also be used in place of the beef broth, if needed. I did a parsley/chive mix for the 'fresh herb' factor.



The Result:
This was so good. Actually, I think it was good. Since I use red wine in the recipe, I decided to have a couple glasses before dinner. You know, since it was already open and everything. Well, apparently two glasses of wine on an empty stomach is not a good idea. I am not a huge 'drinker' (not since college, at least), so two glasses threw me for a loop. I really could not taste dinner...just wine. Also, my face was slightly numb. Ugh. The husband said it was really, really good...so you will all have to take his word for it. I did eat my whole bowl of soup...so even in my compromised state of mind, it was still yummy.

Giada's Orzo Stuffed Peppers: Jen's Variation

Today, I am taking a perfectly delicious vegetarian recipe and putting some meat in it. This week my menu plan does not include three vegetarian dishes, so I decided to go for broke and just skip the vegetarian meals altogether. (I mean since this week is shot for vegetarian meals anyway, why start now????) (I can justify anything, I tell ya.) Anyway, I am hoping to get back to more vegetarian meals next week, but really I need to use up some of the protein items that I have in my stores. Italian sausage is one of those protein items, and this dish is just begging for the addition of some meat.
When we originally tried this dish out, it was a great light dinner. In my notes of that original post, I mentioned that I would add some Italian sausage the next time I made it...just to see how it turned out. Well, tonight is the night for that little experiment. The nice part is that dinner is already half finished. I still have a pretty good amount of filling leftover that I froze, so I don't have to start making this dish from scratch again. Hooray! Here is the link to the original post and my notes below (i.e. what I am adding) for the variation. I will let you know how this version turns out!

Giada's Orzo Stuffed Peppers

Jen's Variation:

Ingredients:
1 Tablespoon of canola oil
2 links of hot Italian pork sausage, removed from casings
2 links of sweet Italian chicken sausage, removed from casings
Additional chicken stock, if needed
Additional salt and pepper if needed
2-3 diced fresh Roma tomatoes (just because I need to use them up)
1 portion of frozen Orzo filling, thawed

Directions:
In a large skillet, heat oil over medium-high heat. Crumble sausage and cook until browned. Add thawed orzo filling, additional chicken stock, salt and pepper (if needed0, and diced tomatoes. Simmer until thickened and all liquid is almost all evaporated. Use new sausage/orzo filling to stuff peppers and put in a 9 x 13 casserole dish. Place some additional chicken stock in bottom of casserole dish. Cook at 400 degrees for 25 minutes uncovered, then cover with a piece of foil and bake for an additional 20 minutes.



The Result:
As good as this dish was the first time...and it was good...this was even better with the sausage. Not a little better, but fan-freakin'-tastically, leaps and bounds better! Seriously, I think sausage is the only way to go with this dish. It was awesome!!!! This is a total keeper. So delicious it is indescribable. Just trust me and try it for yourself.

Giada's Orzo with Peas, Mushrooms, and Parmesan

I originally had a different dinner planned for tonight, but I had to scrap that idea at the last moment. My son's cough was really not getting any better, so I got him into his doctor's office for a late afternoon appointment. Since it was already Friday afternoon, I decided I did not want to wait around all weekend to see if he got better or worse. Also, we had heard that a friend of my son's has pneumonia, so I definitely did not want to take any chances. Luckily, the office worked us in within the hour. It turns out my little guy just has a sinus infection...thankfully, nothing to serious. Whew!!!
Needless to say, this whole little scenario threw a monkey wrench in my dinner plans. With running out to the Pediatrician, and then on to the pharmacy, I did not have time to make the dinner I was planning. I had to pull a faster, easier, dinner out of my hat. I remembered seeing Giada demonstrate this dish on a re-run of Everyday Italian. She made it as a side dish, but I cataloged it as a quick vegetarian meal idea.

I made a lot of changes to accommodate what I had on hand. Also, I wanted to make this dish a little more substantial, since this was the only thing we were having for dinner. I adapted Giada's original recipe by changing the quantities and some of the ingredients, based on what I used for our meal (i.e. this is not her original recipe).


Giada's Orzo with Peas, Mushrooms, and Parmesan

Ingredients:
2 Tablespoons of extra-virgin olive oil (plus more to drizzle on top for finishing)
1 small onion, finely diced
8 oz. crimini mushrooms, sliced in half or quarters (depending on size)
3 clove of garlic, minced
1 cup frozen peas, thawed
1/2 cup of Parmesan cheese, grated
2 tbsp fresh basil, chiffonade
2 cups of orzo
salt and pepper to taste

Directions:
Heat olive oil in a skillet over medium heat. Once hot, add the onion and mushrooms. Sauté until golden brown; add the garlic and stir frequently for 30 seconds. Remove from heat, season with salt to taste, and set aside.

Cook pasta per instructions then drain and place back in the pot. Add the peas, mushroom mixture, Parmesan, basil, salt and pepper to taste; mix thoroughly. Finish by drizzling a little more olive oil over the top. Serve and enjoy!



The Result:
This was so good. I think the whole thing came together in less than 20 minutes! It was unbelievably fast. This dish was so flavorful, without being heavy or complicated. I guess the best way to describe it would be clean or fresh. It reminded me of a take on Pasta Primavera...simple and delicious. This is a great meal to throw together in a pinch. I am really glad that I had to switch things up tonight, otherwise I am not sure when I would have gotten around to making this dish. This is definitely going to be a go-to dinner for us!!! It was awesome!!! Giada rocks!

Giada's Balsamic Chicken

Happy 2009! I hope everyone had a fun and safe New Year's Eve! Mine was very nice...peaceful and quiet...but that is how I like it.

I have heard of a bunch of "traditions" that are supposed to be upheld on New Year's Day, when it comes to food and what a person should eat. For example, I have heard that black eyed peas bring you good luck. Also, that you should always eat pork and sauerkraut on New Years Day so the new year will be prosperous and productive (and again, I have also heard that it is good luck). I am not sure. There are years where I have done these things and I really have not noticed any difference from the years that I haven't done these things. Personally, I think it is a bunch of bunk. Typically, by the time New Year's rolls around I am still warn out by the Christmas hoopla and the last thing I want to do is fuss over more traditions. So, really my New Year's tradition is to not listen to traditional traditions. Ha! How is that for a tongue twister!?!?!?!

We are having a low-key day, by putting away Christmas decorations and goofing around the house. I have the last two pesky loads of laundry to do. I need to venture to the store to get some diapers and dog food, but that is about it. I am toying with the idea of doing my actual shopping today, since I have to go to the store anyway. However, that would require me to get out of my pajamas. I may just send the husband and the boy to the store and do my shopping tomorrow.
Since we are having a low-key day, we are also going to have a low-key dinner. I am going to make the Balsamic Chicken that Claire posted on her blog a couple days ago, which is really a Giada recipe. It sounds really good and fairly easy...plus I have all the ingredients on hand. I am not sure what cuts of chicken I am going to try this with; possibly some thighs. I need to go forage in my freezer to see what is available. For side dishes, I think I will make some wild rice and steam some frozen veggies. Nothing too exciting...just basic and yummy.


Giada's Balsamic Chicken

Ingredients:
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley


Directions:
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.



The Result:
This was so fantastically delicious! We all loved it. I did let the sauce simmer for about 20-25 minutes, then I let it cool before I brushed it on the chicken. By that time, it was as it should be...thick and syrupy. The recommended 15 minutes definitely was not enough time for it to develop properly. With that being said, the sauce was drinkable. Seriously. It was so yummy, I ended up spooning some on my rice and broccoli too. The chicken ended up being perfectly cooked, with crispy skin, but moist and juicy throughout. I did end up using legs instead of thighs, because the legs I had were from September (yikes!) and I needed to use those up first. This is a definite keeper recipe, we all loved it so much there are no leftovers!

Giada's Orzo Stuffed Peppers

Happy New Year's Eve!!!

We decided to have a relatively light, vegetarian meal tonight so we could indulge a little, after the boy goes to bed. We really don't like to leave the house on New Year's Eve, given all the amateur drunks and crazy people out and about. Also, given the high concentration of weirdos in our area that think it's really fun to expel random gun fire on this particular occasion, I really like to keep my dogs in the house. So we stay home. We like to celebrate quietly with a little something special. Tonight that something special is Trader Joe's Brie Fondue, Wilson Creek Almond Champagne (my favorite), and a competitive game of chance between the husband and I( that means either cards or a board game). I know, I know...we're wild.

So, our light vegetarian meal comes from one of my new favorite cookbooks, Giada's Kitchen. I am tickled pink that I got my very own copy for Christmas, and I hope to be trying a lot more recipes from it. This dish looks really yummy, and I am interested to try a meatless stuffed pepper. Traditionally, I have always had stuffed peppers with ground beef, so a vegetarian version will be a first for me. I am sure it will be good, because I have total faith in Giada!

Giada's Orzo Stuffed Peppers

Ingredients:
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Directions:
Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.



The Result:
This was freakin' delicious! It was the perfect light dinner. Not too filling and really flavorful. Plus, it was fairly healthy...which I love, because of the booze and cheesefest coming up later this evening!

I did have to make one small deviation from the recipe. The peppers I had were really long and skinny, so I had to modify the shape. Instead of cutting off the top, stuffing it, and standing it up, I just cut the peppers in half lengthwise. Instead of 4 standing peppers, I had 8 stuffed halves. Everything still came out perfectly done.
Surprisingly, my son ate a whole, half of a pepper by himself. I guess this dish gets the toddler seal of approval, as well. I am excited that I have three halves leftover for lunch tomorrow. Hooray! Also, I have filling leftover that I have already frozen to make this dish again. I think next time I make it, I am going to put either prosciutto over the top or some browned Italian sausage into the mix. I think if this was a normal night, where we were not having cocktails and an appetizer, I would want these peppers to be a little more substantial. Although, the vegetarian version was great...it was not very filling as a main dish. That brings me to my next thought...for a side item, this would be really yummy, too. I totally recommend this recipe; Giada did not disappoint.

Parmesan Potato Pancake

Okay, so I admit I am borrowing all of my recipes for tonight. In my defense these recipes are proven to be awesome. Why reinvent the wheel????? This is another Giada dish, that I have made before with great success. It is really delicious and a bit unexpected...a twist on classic flavors. The husband always has to help me "flip" this pancake, because I am pretty klutzy and I know I would drop it or something. This is definitely more interesting than a normal potato side dish.

Parmesan Potato Pancake

Ingredients:
2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions:
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion
mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Braciole

Ahhhh...Braciole. One of my all time favorites! I mean what is not to love???? Rolled meat stuffed with cheese and bread crumbs, simmered in a wine-based marinara sauce until it is melt-in-your-mouth tender. It includes all my favorite things...beef, cheese, wine, garlic, tomato sauce....raindrops on roses, whiskers on kittens, bright copper kettles, warm woolen mittens...

This is an old Giada recipe that I have adopted as my favorite. It is truly the best and easiest Braciole recipe that I have tried. People seem to make Braciole more complicated than need be, with really long cook times and special techniques. This recipe captures the essence of what Braciole should be...without a lot of complicated prep work. It is a straight-forward braise that turns out perfect every time, with rave reviews.


Braciole

Ingredients:
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce (recipe follows), or store-bought marinara sauce


Directions:
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


Simple Tomato Sauce

Ingredients:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Directions:
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

This is one of my favorite stuffed pork chop recipes, from one of my favorite chef's, Giada de Laurentiis. It is so flavorful and savory...I heart it very much! I only make it once in awhile, but when I do, I consider it quite a treat. We actually had this for last night's dinner, so I will skip the fluff, and just get down to the nitty-gritty of the recipe. Needless to say, we all loved it and there are no leftovers for today.

I have to make a few adjustments based on our families preferences. The husband is not a huge fan of goat cheese (it is a little too tangy for him), but he will eat it in small quantities. I think this recipe calls for 2 ounces (or 1/4 cup) of goat cheese, but I actually cut it down to 1 ounce (or 1/8 of a cup) and find that it is the perfect amount. I usually make up the difference in quantity by adding more cream cheese. Also, the husband likes the flavor, but not the texture, of sun-dried tomatoes. I actually agree with him on this one. Sometimes large pieces of sun-dried tomatoes are a little too chewy for me, as well. I fixed this little issue by chopping the sun-dried tomatoes really finely before adding them to the filling. Problems solved! The texture is no longer a point of contention, and the sun-dried tomato flavor still shines through the dish.
I always end up with more filling than I need for the stuffing, so I actually top the chops with the remaining filling (I remove the chops from the pan, and put the filling on top right before covering them with foil); the filling gets all melty and warm through from the carry-over steam. It is so good!!!

I think this is another dish where the quick pan sauce really makes it yummy. So, don't skip the sauce step. Trust me.

I served this meal with Creamy Parmesan Orzo and steamed green beans. It was fan-freakin'-tastic!


Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Ingredients:
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese ***(I only use 1 ounce)***
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Directions:
Warm the 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side.

Transfer the pork to a side dish and tent with foil to keep warm. ***(Here is where I put the extra filling on top of the chop, before tenting with foil).***

Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Giada's Chicken Scallopine with Saffron Cream Sauce

Here is my other Giada recipe for tonight's dinner. My brain is a little fried, so I don't have much in the way of witty commentary today. I guess I will just keep it simple and tell you that I will serve this dish with a small baked potato on the side, and the artichoke recipe from the previous post. Wish me luck...I have had enough cooking disasters this week!

Giada's Chicken Scallopine with Saffron Cream Sauce

Ingredients:
2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Directions:
Warm the olive oil in a large skillet over high heat. Season the chicken
cutlets with salt and pepper. Cook the chicken until golden and cooked
through, about 2 to 3 minutes per side. Transfer the chicken to serving
plate and tent with foil to keep warm. Turn the heat to medium, add the
shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.



The Result:
Well, the highlight of this meal was definitely the artichokes! Oh man, they were yummy. The Gorgonzola one was my favorite, but the cheddar/Parmesan one was really good too. If you don't like blue cheese, it is a good option. The artichokes was like eating warm, cheesy, artichoke dip and artichoke the vegetable all in one shot. It seriously made eating vegetables fun. Granted, cheese and heavy cream would make anything fun. I will make these again, especially if I can get artichokes at a good price again.
The chicken was good, but not stellar. It was chicken. The saffron cream sauce was really good, but nothing spectacular. Although, my saffron is really old (like 2 years old) and I think all the flavor is gone from it. Maybe if I had fresh saffron, the flavor would have left more of an impression. I will say it was pretty easy to put together...on the fancy side, but easy enough for a weeknight meal. The sauce tasted like it was more labor-intensive than it actually was to make. I think this sauce was a good way to dress up plain chicken. I would make this again, if I had all the ingredients and I had no other chicken tricks up my sleeve.

Giada's Baked Artichokes with Gorgonzola and Herbs

The two recipes I have planned tonight, although both from Giada de Laurentiis, may not go together all that well. They are both Italian inspired, and both from her new cookbook Giada's Kitchen, but I don't know if they should belong in the same meal together. With that being said...I don't care, I am making both for tonight's dinner anyway. I got some fresh artichokes at the store for a good price, and if I don't use them tonight, then I will have to toss them. That is not going to happen...I will use them. Also, I have all the ingredients on hand for both this recipe and my chicken dish (recipe in next post). Since I want to try both recipes, and I have everything on hand, why not just do them both at the same time? Also, the cookbook I borrowed from the library needs to be returned soon, and I may as well make the most out of it. See...perfectly logical.

Giada's Baked Artichokes with Gorgonzola and Herbs

Ingredients:
Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil

Directions:
Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

Jen's Notes:
I am using only 3 artichokes, so I will cut back the amount of cheese/breadcrumb mixture. Also, I boiled my artichokes earlier today and I have them standing by in the fridge. So, really all I have left to do is mix the filling, stuff, and bake.
The cookbook indicates that this is a great make ahead dish, and it reheats easily.

Oh, I almost forgot the most important detail! Due to the fact that I love my husband...and due to the fact he does not care for Gorgonzola...I made a batch of cheddar/parmesean filling,as well. I think I will stuff one (mine) with the Gorgonzola filling and then the other two with the cheddar/parmesean mixture. The husband was already balking about having artichokes for dinner, so the least I can do is stuff his with some cheese that he likes.

Giada's Butternut Squash and Vanilla Risotto

Oh, man! I have been dying to try this recipe out. I got Giada's new cookbook from the library, called Giada's Kitchen, and (no surprise) it is my new favorite. This is the first recipe that jumped out at me and screamed "TRY ME!". Since I am a lover of all things Butternut Squash related, I had to obey the cookbook. Besides, Giada has never steered me wrong. I was intrigued by the addition of vanilla to the liquid stock in this recipe. I can not imagine how it is going to taste in a savory application. The vanilla is like a little mystery. Well since I am super-excited, I am going to skip the majority of my commentary and just get to the recipe.

I have made a couple of minor changes based on what I have on hand. First, I don't have four cups of vegetable broth in my pantry. I do have a boatload of chicken stock, though. The chicken stock will negate the 'vegetarian' factor to this dish, but we are not vegetarians anyway...so really not an issue for us. Also, I don't have a whole vanilla bean. I looked online to see how much vanilla extract accounts for one vanilla bean, and I will just substitute that quantity. Although, there were several different answers; I am just going to err on the side of caution and only use one teaspoon of vanilla extract for one vanilla bean. Yeah, that sounds about right. I don't want it too vanilla-y! Wish me luck...I am really, really, really, really excited about dinner tonight.

Giada's Butternut Squash and Vanilla Risotto

Ingredients:
4 cups vegetable broth (OR substitute chicken stock)
1 large vanilla bean (OR substitute 1 teaspoon of pure vanilla extract)
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives


Directions:
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.



The Result:
This dish was everything I had hoped for and dreamed about! It was beautiful to look at, and absolutely decadent to eat. It was fan-freakin'-tastic! Delicious! Seriously...it was awesome. I loved it. My son seemed to like it, too. He ate quite a bit, so I was a happy mommy. The husband does not really like squash all that much (he likes squash about as much as I like brussel sprouts), but he agreed that the risotto itself was fabulous (and he ate the squash, too). I informed him that I have a new and profound love for this dish and I will make it again. He will have to deal with it. I figure it is a good compromise, since I eat brussel sprouts for his benefit. Anyway, this is a keeper. I have a second Butternut Squash risotto recipe that I will be trying soon. The second recipe is from Ina Garten (Barefoot Contessa) and it has bacon in it. Bacon! Again, since it is butternut squash I am deeply excited to try it. Also, I want to be Ina when I grow up...but that is a story for another post.