I was on the phone with my Italian Aunt the other day and she commented that despite the title of this blog I had actually not posted a typical Italian recipe for far. So without further ado, here is my first Italian recipe. This one is actually pretty easy if not a little busy with the prep. You can make this ahead of time and have it simmer all day if you wish and it makes the house smell amazing.
Spaghetti with Bolognese Sauce
3 oz. (roughly 1 package) pancetta, chopped
1 tbsp. butter
1 onion, chopped
3 stalks celery, chopped small
4 carrots, chopped small
1 tbsp. minced garlic
1 lb. ground beef
1/2 c. white wine
2 (28oz.) cans crushed tomatoes (or 1 can crushed and 1 can diced like I did accidentally but it turned out better personally)
1 bay leaf
Salt and pepper to taste
Parsley (fresh or dried), to taste
1/2 c. half and half
I used my beloved Dutch oven for this recipe but any heavy bottomed pan or skillet with really high sides will due.
Begin by sauteing the pancetta until you've got what looks like bacon fat in the bottom of your pan. Add the butter, onion, celery, carrots and garlic. Saute the veggies until tender, right about 5 minutes.
Add the meat, salt and pepper and cook until brown. Add the wine and cook about 4 minutes or until some of the wine has been reduced. Add the tomatoes and bay leaf. Cover the pan and let the sauce simmer as long as possible or at least and hour and a half. The longer you let simmer, the more the flavors mix together. Just remember to check on the sauce and stir to prevent anything from burning and sticking to the bottom or to prevent anything from boiling over. Add a little water if the sauce seems too thick.
Just before serving, add the parsley and half and half. Stir and let simmer for a minute or two. Remember to remove the bay leaf before serving.
Serve over spaghetti with garlic bread and a green salad on the side.
Eat well my friends and enjoy the beautiful weather if you are in the Chicago area!
Saturday, September 8, 2012
Tuesday, September 4, 2012
Pumpkin Snickerdoodles
I love fall. I love everything about it from the leaves turning and falling to wearing hoodies, watching football, eating soup and anything and everything that involves pumpkin. Starbucks finally brought back their pumpkin spice lattes. Just the smell alone is enough for me but they do taste amazing. These cookies are kinda like the lattes. They are sweet, tender, chewy and moist, even days after baking, and have an amazing pumpkin/spice taste. I baked these Saturday morning, by Saturday afternoon there were 3 cookies left. That alone should tell you how amazing these cookies are.
I got the recipe for these cookies from Pennies on a Platter. Check out her blog! She has a ton of good recipes and her son is the most adorable kid I've ever seen!
Pumpkin Snickerdoodles
Cookies:
1 c. butter, at room temp
1 c. granulated sugar
1/2 c. brown sugar (I used golden sugar technically)
3/4 c. pumpkin puree
1 egg
2 tsp. vanilla
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves*
Coating:
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg*
Beat together the butter and both kinds of sugar on medium speed until light and fluffy. Next add the pumpkin puree followed by the egg and vanilla.
In a separate bowl mix together the flour, baking power, salt, cinnamon, nutmeg and cloves. Slowly add the dry ingredients to the pumpkin mixture, mixing after each addition. Mix until full combined. Chill the dough for at least an hour (I actually let the dough chill over night).
After the dough has chilled, preheat the oven to 350. Line baking sheets with parchment paper. Mix the coating together in a small bowl. Scoop up dough balls about an inch in diameter. Roll in the cinnamon sugar mixture. Place on the cookie sheet about 2 inches apart. These cookies will not spread too much but they do puff up some. Dip the bottom of a flat drinking glass into water and then into the cinnamon sugar. Use the glass to slightly flatten the balls. Bake the cookies for 12-14 minutes (mine took the full 14). Let cool on the baking sheets for a few minutes before removing to cool fully.
Hope you enjoy these cookies and always eat well my friends!
I got the recipe for these cookies from Pennies on a Platter. Check out her blog! She has a ton of good recipes and her son is the most adorable kid I've ever seen!
Pumpkin Snickerdoodles
Cookies:
1 c. butter, at room temp
1 c. granulated sugar
1/2 c. brown sugar (I used golden sugar technically)
3/4 c. pumpkin puree
1 egg
2 tsp. vanilla
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves*
Coating:
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg*
Beat together the butter and both kinds of sugar on medium speed until light and fluffy. Next add the pumpkin puree followed by the egg and vanilla.
In a separate bowl mix together the flour, baking power, salt, cinnamon, nutmeg and cloves. Slowly add the dry ingredients to the pumpkin mixture, mixing after each addition. Mix until full combined. Chill the dough for at least an hour (I actually let the dough chill over night).
After the dough has chilled, preheat the oven to 350. Line baking sheets with parchment paper. Mix the coating together in a small bowl. Scoop up dough balls about an inch in diameter. Roll in the cinnamon sugar mixture. Place on the cookie sheet about 2 inches apart. These cookies will not spread too much but they do puff up some. Dip the bottom of a flat drinking glass into water and then into the cinnamon sugar. Use the glass to slightly flatten the balls. Bake the cookies for 12-14 minutes (mine took the full 14). Let cool on the baking sheets for a few minutes before removing to cool fully.
Hope you enjoy these cookies and always eat well my friends!
Friday, August 31, 2012
Crock-Pot Pot Roast
Pot roast is one of my all time favorite meals. There is just something so comforting and cozy about it. The smells, the anticipation, and finally, the delicious, delicious payoff. Now what I'm about to say next might cause some controversy among my family. No one makes pot roast like my Nana, until now that is.... My Nana is an amazing cook. Everything she makes is out of this world. It's always so comforting and homey. Her pot roast is to die for as is the one I make. The meat is tender and juicy. The vegetables are just right and the whole thing is bursting with taste.
Crock-Pot Pot Roast
4 lb. beef roast (I used a chuck roast)
1 bag of mini carrots
5-6 potatoes, cubed
1 onion, chopped into thin slices
1 tbsp. garlic, minced
1 package brown gravy mix
1 package ranch dressing mix
1/2 package Italian dressing mix
2 c. beef broth
water
2 tbsp. butter
2 tbsp. flour
salt, to taste
garlic powder, to taste
Begin by layering the veggies in the bottom of the crock pot. I did my carrots first followed by the potatoes and onions. Next sprinkle the garlic over the vegetables. Open and mix the brown gravy mix, the ranch dressing mix and the Italian dressing mix. Rub as much as you can over the roast. Place the roast into the crock-pot. Sprinkle the rest of the rub over the meat and vegetables. Pour the beef broth over the meat and vegetables. Add enough water to cover the vegetables. You don't have to fully cover the meat with broth/water. I set my crock-pot on LOW for 4 hours followed by 4 hours on HIGH.
When the meat is done, remove it and the vegetables from the crock-pot. In a skillet over medium-high heat melt the butter. Slowly add the flour, whisking to incorporate. Next slowly add the juices from the crock-pot, whisking to remove any lumps. Add salt and garlic powder to the gravy.
You may have to adjust the size of the roast and how many veggies you add based on the size of your crock-pot.
Eat well my friends!
Crock-Pot Pot Roast
4 lb. beef roast (I used a chuck roast)
1 bag of mini carrots
5-6 potatoes, cubed
1 onion, chopped into thin slices
1 tbsp. garlic, minced
1 package brown gravy mix
1 package ranch dressing mix
1/2 package Italian dressing mix
2 c. beef broth
water
2 tbsp. butter
2 tbsp. flour
salt, to taste
garlic powder, to taste
Begin by layering the veggies in the bottom of the crock pot. I did my carrots first followed by the potatoes and onions. Next sprinkle the garlic over the vegetables. Open and mix the brown gravy mix, the ranch dressing mix and the Italian dressing mix. Rub as much as you can over the roast. Place the roast into the crock-pot. Sprinkle the rest of the rub over the meat and vegetables. Pour the beef broth over the meat and vegetables. Add enough water to cover the vegetables. You don't have to fully cover the meat with broth/water. I set my crock-pot on LOW for 4 hours followed by 4 hours on HIGH.
When the meat is done, remove it and the vegetables from the crock-pot. In a skillet over medium-high heat melt the butter. Slowly add the flour, whisking to incorporate. Next slowly add the juices from the crock-pot, whisking to remove any lumps. Add salt and garlic powder to the gravy.
You may have to adjust the size of the roast and how many veggies you add based on the size of your crock-pot.
Eat well my friends!
Monday, August 27, 2012
Easiest Stir Fry Ever
Bleh Monday. Actually I don't mind Mondays but it seems like everyone else does and gets all pissy for no reason. Probably because they are hungry and it's Monday night and who wants to cook dinner? Well you will after this recipe. I really hesitate to call this a recipe as you can add anything you want to it and it is a fabulous way to get rid of leftovers. The size of the portions is also easily changed so you can make this for yourself or the entire family.
As I mentioned above, you can toss whatever you want into this recipe; the following ingredients are just what I had on hand to work with. I also made this just for me but it could easily feed two people.
Easy Stir Fry
2 boneless, skinless chicken breasts, cubed
Leftover veggies: broccoli, carrots, pea pods and red peppers
2 tbsp. Oil
2 tsp. Garlic
1 egg
Soy Sauce to taste
Rice
Begin by heating the oil in a skillet. Add the chicken and garlic. Saute until the chicken is cooked through. Be sure to stir often to prevent the garlic from burning.
Add the veggies and heat through. Next beat the egg and add it to the chicken and veggies. Stir constantly to scramble the egg.
You can use any sort of rice with this recipe. I have recently discovered the single serving Minute Rice microwavable rice bowls. They are amazing and so easy. Just a disclaimer: I was not paid or offered any incentives to promote Minute Rice. They don't even know I exist, I just love them so much. Anyways, the microwavable rice is perfect with this recipe. Once the rice is cooked, add it to the veggie, chicken, egg mixture and stir to combine. Add the soy sauce or whatever sauce you prefer and mix everything together.
Told you it was easy.
Eat well my friends!
As I mentioned above, you can toss whatever you want into this recipe; the following ingredients are just what I had on hand to work with. I also made this just for me but it could easily feed two people.
Easy Stir Fry
2 boneless, skinless chicken breasts, cubed
Leftover veggies: broccoli, carrots, pea pods and red peppers
2 tbsp. Oil
2 tsp. Garlic
1 egg
Soy Sauce to taste
Rice
Begin by heating the oil in a skillet. Add the chicken and garlic. Saute until the chicken is cooked through. Be sure to stir often to prevent the garlic from burning.
Add the veggies and heat through. Next beat the egg and add it to the chicken and veggies. Stir constantly to scramble the egg.
You can use any sort of rice with this recipe. I have recently discovered the single serving Minute Rice microwavable rice bowls. They are amazing and so easy. Just a disclaimer: I was not paid or offered any incentives to promote Minute Rice. They don't even know I exist, I just love them so much. Anyways, the microwavable rice is perfect with this recipe. Once the rice is cooked, add it to the veggie, chicken, egg mixture and stir to combine. Add the soy sauce or whatever sauce you prefer and mix everything together.
Told you it was easy.
Eat well my friends!
Tuesday, August 21, 2012
Fried Pork Chops with Mashed Potatoes and Gravy
Sorry about the huge delay in posts. It's been so busy around here I haven't really had the time to cook anything. I made these pork chops about a week ago and they are delicious! There is nothing I love more than meat, potatoes of the mashed variety and gravy smothering everything. There is just one problem, other than sausage gravy for breakfast, I am pretty bad at making gravy. However this gravy is delicious, fool proof and almost as good as my Nana's. I found the original recipe here but played around with it some.
Fried Pork Chops with Gravy
6 boneless pork chops
Salt and pepper, to taste
1 c. buttermilk (I did not have buttermilk on hand so I mixed 1 c. milk with the remaining vinegar I had)
~1 3/4 c. flour
Paprika, to taste
Garlic powder, to taste
Fresh ground pepper, to taste
2 tbsp. butter
Oil for frying
2 c. chicken stock
Season both sides of the pork chops with salt and pepper. I like to use kosher or sea salt for this since the granules are bigger. Next dip the chops in your buttermilk or milk/vinegar mixture.
Combine flour, paprika, garlic powder and fresh ground pepper (yes I know you just peppered the chops so you don't have to add this if you don't want to). Dip the milky chops in the flour mixture, making sure to evenly coat both sides.
Heat the butter and oil in a large skillet with deep sides. Test the readiness of the oil by tossing in a pinch of the flour mixture. When the oil bubbles and you can hear it, then you know it's ready.
Toss the chops into the heated oil. I let mine cook about 6-7 minutes a side. Use a meat thermometer to check the doneness. It should read right about 160 degrees.
Remove the chops but keep warm. The original recipes calls for you to drain all but a 1/3 c. of the oil/butter mixture but we love gravy in my house so I kept all of it in the pan. Add in the remaining flour mixture. Whisk everything together, making sure to get all the crispy bits from the bottom of the pan. Add the chicken stock, whisking as you do so. Let simmer until it is thick enough to make you happy.
Serve over pork chops and mashed potatoes.
Mashed Potatoes
~6 large potatoes
Salt
Milk
Butter
Start by scrubbing the potatoes under running water to remove any remaining dirt. I haphazardly skin potatoes because we like a little skin with ours. Cut the potatoes into even sized cubes. Toss those suckers into a pot and cover with water.
Let the pot and potatoes come to a boil. Let everything boil about 15 to 20 minutes or until a fork easily crumbles the potatoes. Drain the water. Mash the potatoes milk, butter and salt to taste.
Enjoy and eat well my friends!
Fried Pork Chops with Gravy
6 boneless pork chops
Salt and pepper, to taste
1 c. buttermilk (I did not have buttermilk on hand so I mixed 1 c. milk with the remaining vinegar I had)
~1 3/4 c. flour
Paprika, to taste
Garlic powder, to taste
Fresh ground pepper, to taste
2 tbsp. butter
Oil for frying
2 c. chicken stock
Season both sides of the pork chops with salt and pepper. I like to use kosher or sea salt for this since the granules are bigger. Next dip the chops in your buttermilk or milk/vinegar mixture.
Combine flour, paprika, garlic powder and fresh ground pepper (yes I know you just peppered the chops so you don't have to add this if you don't want to). Dip the milky chops in the flour mixture, making sure to evenly coat both sides.
Heat the butter and oil in a large skillet with deep sides. Test the readiness of the oil by tossing in a pinch of the flour mixture. When the oil bubbles and you can hear it, then you know it's ready.
Toss the chops into the heated oil. I let mine cook about 6-7 minutes a side. Use a meat thermometer to check the doneness. It should read right about 160 degrees.
Remove the chops but keep warm. The original recipes calls for you to drain all but a 1/3 c. of the oil/butter mixture but we love gravy in my house so I kept all of it in the pan. Add in the remaining flour mixture. Whisk everything together, making sure to get all the crispy bits from the bottom of the pan. Add the chicken stock, whisking as you do so. Let simmer until it is thick enough to make you happy.
Serve over pork chops and mashed potatoes.
Mashed Potatoes
~6 large potatoes
Salt
Milk
Butter
Start by scrubbing the potatoes under running water to remove any remaining dirt. I haphazardly skin potatoes because we like a little skin with ours. Cut the potatoes into even sized cubes. Toss those suckers into a pot and cover with water.
Let the pot and potatoes come to a boil. Let everything boil about 15 to 20 minutes or until a fork easily crumbles the potatoes. Drain the water. Mash the potatoes milk, butter and salt to taste.
Enjoy and eat well my friends!
Monday, August 6, 2012
Gooseberry Patch Creamy Chicken and Noodles
Hey, hope everyone had a great weekend. My weekend was pretty fantastic if not a little busy. Had a great time with my bestie who was in town for a visit. We haven't seen each other in 4 years so a visit was definitely in order. Did not get too badly sunburned while at the pool all day Friday. Survived a major storm Saturday and got the shit bitten out of me by bugs while playing ultimate Frisbee Sunday night. All in all, a very successful weekend.
This following recipe is one I found on Pinterest then realized it was from the Gooseberry Patch Slow Cooker cookbook which I do own. I have no idea why I have not done this recipe before because it is delicious and so easy to do.
Creamy Chicken and Noodles
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1/2 c. stick butter (sliced)
~42 oz. chicken broth*
~24 oz. egg noodles*
frozen peas and carrots*
Salt and pepper to taste*
Combine the chicken breasts, soup, butter and broth in your crock pot. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. An hour before you plan on serving, remove the chicken, shred it and then replace it back into the crock pot. At this time also add the noodles and veggies. Let the concoction cook for the remaining hour or until the noodles are soft and the veggies fully heated. Taste and add any salt or pepper.
*The reason I marked these ingredients are that you may need to play around with them. My crock pot was too small to add all of the chicken broth. The recipe as published does not call for a full bag of egg noodles but I didn't want anything too soupy so I added all of them and it turned out fine. The recipe also does not call for the frozen veggies or the salt and pepper. I really think you need these ingredients so this isn't just a meat and cream of whatever dish.
Eat well my friends!
This following recipe is one I found on Pinterest then realized it was from the Gooseberry Patch Slow Cooker cookbook which I do own. I have no idea why I have not done this recipe before because it is delicious and so easy to do.
Creamy Chicken and Noodles
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1/2 c. stick butter (sliced)
~42 oz. chicken broth*
~24 oz. egg noodles*
frozen peas and carrots*
Salt and pepper to taste*
Combine the chicken breasts, soup, butter and broth in your crock pot. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. An hour before you plan on serving, remove the chicken, shred it and then replace it back into the crock pot. At this time also add the noodles and veggies. Let the concoction cook for the remaining hour or until the noodles are soft and the veggies fully heated. Taste and add any salt or pepper.
*The reason I marked these ingredients are that you may need to play around with them. My crock pot was too small to add all of the chicken broth. The recipe as published does not call for a full bag of egg noodles but I didn't want anything too soupy so I added all of them and it turned out fine. The recipe also does not call for the frozen veggies or the salt and pepper. I really think you need these ingredients so this isn't just a meat and cream of whatever dish.
Eat well my friends!
Saturday, August 4, 2012
Easy Thai Coconut Curry
Sorry about the delay in posts, I think I mentioned before my best friend is in town visiting so I've been a little distracted lately. I made this dish the other night when I was craving Thai food. It is an easy, quick dish and tastes amazing. Again with this recipe you can play around with it, adding whatever you'd like or adjusting the spices and heat to your liking.
Easy Thai Coconut Curry
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
2-3 tbsp. olive oil
1 medium onion, chopped
2 tbsp. garlic, minced
1 can coconut milk
1 c. chicken broth
Salt to taste
Curry powder to taste
Red curry paste to taste (see what I did there?)
Rice, uncooked.
First heat the oil in a large skillet over medium high heat. Add the onion, garlic and chicken. Cook, stirring frequently until the chicken is cooked through and the onions are see-through. Next add the coconut milk and chicken broth. Stir well to combine. Add the curry powder, salt and red curry paste. I like a lot of flavor with my curry so I added quite a bit of curry and curry paste.
While you are preparing the chicken and sauce, cook the desired amount of rice according to package directions. Generally this recipe makes enough for 2 to 3 people with enough for everyone to have seconds. Once the rice is cooked, add it to the chicken mixture. Lower the heat and let everything simmer for about 20 minutes. Let everything sit for a few minutes with the heat off before serving so the rice can really soak up the sauce.
Serve with warm nan!
Eat well my friends!
Side note: On the recommendation of my sister, I am going to start doing a series where I review a book and a recipe that is featured in the book. I am open to suggestions on books to review and for names for this new series.
Thanks!
Easy Thai Coconut Curry
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
2-3 tbsp. olive oil
1 medium onion, chopped
2 tbsp. garlic, minced
1 can coconut milk
1 c. chicken broth
Salt to taste
Curry powder to taste
Red curry paste to taste (see what I did there?)
Rice, uncooked.
First heat the oil in a large skillet over medium high heat. Add the onion, garlic and chicken. Cook, stirring frequently until the chicken is cooked through and the onions are see-through. Next add the coconut milk and chicken broth. Stir well to combine. Add the curry powder, salt and red curry paste. I like a lot of flavor with my curry so I added quite a bit of curry and curry paste.
While you are preparing the chicken and sauce, cook the desired amount of rice according to package directions. Generally this recipe makes enough for 2 to 3 people with enough for everyone to have seconds. Once the rice is cooked, add it to the chicken mixture. Lower the heat and let everything simmer for about 20 minutes. Let everything sit for a few minutes with the heat off before serving so the rice can really soak up the sauce.
Serve with warm nan!
Eat well my friends!
Side note: On the recommendation of my sister, I am going to start doing a series where I review a book and a recipe that is featured in the book. I am open to suggestions on books to review and for names for this new series.
Thanks!
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