Linguine with Tomatoes, Mozzarella and Fresh Basil

This dish is a summertime staple in our house.  I make it AT LEAST once a week, sometimes more!  It is quick, simple, fresh and delicious.  I also make it during the winter to remind us of summer dinners al fresco on the patio!

This recipe was originally based on something I saw in Woman's Day several years ago.  I've tweaked it so much, it isn't even the same recipe anymore!

Linguine with Tomatoes, Mozzarella and Fresh Basil

1/2 pound linguine
1/2 cup extra virgin olive oil
1/2 tsp minced garlic
fresh ground pepper, to taste
1 pint grape tomatotes, halved
1 small can black olives, drained and sliced
7 large leaves of fresh basil, coarsely chopped (the dry stuff will NOT work with this recipe!)
1 8oz brick of mozarella cheese, cut into 1/2 inch cubes (I prefer Kraft)

1.  Boil linguine according to package directions.  Drain but do NOT rinse.  (It is not necessary to rinse pasta.  I don't know why people do it.)  Return to pan.

2.  Combine olive oil, garlic, pepper, tomatoes, black olives, and basil in a medium bowl.  Pour mixture into the pan with cooked linguine.  Toss to combine.

3.  Serve in individual pasta bowls.  Top with cheese cubes.  (If you mix the cheese cubes into the linguine, they will get just a teeny bit melty.) Serve immediately.

NOTE:  If you are storing leftovers overnight, do NOT mix cheese into the linguine.  The olive oil will break down the cheese and make it...strange...

Easy Shepherd's Pie

This is from Better Homes and Gardens "9x13 The Pan that Can" It was the first shepherd's pie I made (well, I guess technically since it's beef and not lamb, it's cottage pie, but the cookbook says shepherd's pie) and I realized after I made it that it really needed some vegetables (when I've made it again, I added in a package of frozen mixed). I've had other versions since, but I *love* the beef portion of this recipe, with the onion soup mix, the cream of mushroom soup, the sour cream, and the ketchup. One of these days I might try mixing the beef portion of this recipe with the vegetable and potato topping portions in other recipes.  (edit Mar 6, 2017 to add photos)

2 pounds ground beef
1/4 cup all-purpose flour
1 envelope (1/2 of a 2-oz package) onion soup mix
1 10 3/4-oz can condensed cream of mushroom soup
1 8-oz carton dairy sour cream
3/4 cup water
1 tablespoon ketchup
1 1/2 cups water
1/4 cup butter or margarine
1/2 teaspoon salt
2 cups package instant mashed potato flakes
1/2 cup milk
2 eggs, beaten
1 cup all-purpose flour
2 teaspoons baking powder

1. Preheat oven to 425o F. In an extra-large skillet cook ground beef until cooked through, using a wooden spoon to break up mean as it cooks; drain off fat. Stir the 1/4 cup flour and the dry onion soup mix into meat. Stir in cream of mushroom soup, sour cream, the 3/4 cup water, and the ketchup. Cook until heated through, stirring occasionally.

2. Meanwhile, in a medium saucepan combine the 1 1/2 cups water, the butter, and salt; bring to boiling. Remove from heat. Add dry potato flakes and milk, stirring until combined. Stir in eggs, the 1 cup flour, and the baking powder.

3. Spoon meat mixture into an ungreased 9x13 baking pan or baking dish; spoon potato mixture in mounds on top of meat mixture. Bake, uncovered, about 25 minutes or until the potatoes are golden brown on top.

Makes 8 servings.

Ultimate Peanut Butter Cookies

Chris made these AMAZING peanut butter cookies for me today!  They are the BEST I've ever had!  Peanut butter cookies with peanut butter chips -- what could be better?

I found the recipe in a Betty Crocker mailer trying to get me to buy a cookbook. 

Ultimate Peanut Butter Cookies

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter, softened
1 egg
1 1/4 flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup peanut butter chips
granulated sugar

1.  Heat oven to 375 degrees.  In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy.  On low speed, beat in flour, baking soda, baking powder, and salt.  Stir in peanut butter chips.

2.  Shape dough into 1 1/2 inch balls.  Dip tops of balls into granulated sugar.  On ungreased cookie sheets, place balls, sugared side up, about 3 inches apart (do not flatten).

3.  Bake 9-10 minutes or until light brown.  Cool 5 minutes; remove from cookie sheet to cooling racks.

Chicken Pot Pies

These are simply the best chicken pot pies I've ever tasted!  There is only a top crust, so there is nothing soggy at the bottom.

The original version of this recipe came from a center section in Pillsbury's cookbook Soup & Crock-Pot Recipes (even though it's not a soup or a crock-pot recipe) from February 2000, but I added a few things.  For example, the original had NO SPICES in it (except pepper).  I think it would be super bland without them. 

Also, the original recipe called for mushrooms.  I love mushrooms as much as Chris hates them.  I usually cook with them and make him pick them out!  But I thought mushrooms were odd in a pot pie.  I also added potatoes -- it just seemed like the right thing to do. :-)

The recipe also makes 8 smaller pot pies, but I don't have 10 oz custard cups, so we make 4 slightly larger ones (just squish two biscuits together and roll them out to the right size if you only make 4).  I've also made it as a casserole and just placed the biscuits over the top.

Enjoy!

Chicken Pot Pies

1/2 cup butter (1stick)
1/3 cup flour
dash pepper
1 10.5 oz can CONDENSED chicken broth
3/4 cup milk
2 cups cooked chicken, cubed
1/3 cup chopped onion
1 medium/large potato, peeled and cubed
1 cup frozen peas
1 (9 oz) pkg baby carrots, chopped
1 can Pillsubry Grands biscuits (I like homestyle)
1/2 tsp basil
1/2 tsp parsley
1/2 tsp thyme

1.  Heat oven to 350.  Grease your custard cups.

2.  Melt butter in large skillet.  Gradually stir in flour and pepper.  Cook 1 minute, stirring constantly until smooth and bubbly.  Gradually stir in broth and milk.  Cook until mixture boils and thickens, stirring constantly.

3.  Boil cubed potatoes and carrots until just soft.  Add potatoes, carrots, chicken, onion, and peas.  Cook until hot and bubbly.  (THIS IS IMPORTANT!!  If you don't wait until the mixture is very hot, the underside of the biscuit will be soggy.)  Spoon mixture evenly into each greased cup.

4.  Separate dough into 8 biscuits (double up if making 4 instead of 8).  Press each into a 4 1/2 inch circle (or the size you need to cover the filling -- I have 2 oval containers so I have to press them into that shape).  Place biscuits on top of filled cups.

5.  Bake at 350 for 17-20 minutes or until biscuits are golden brown.

Pastina with Peas and Carrots

I saw Giada making this the other day on the food network and just had to try it. How could that much cheese be bad? I doubled the recipe, because what else would I do with the other halves of things? I served it with garlic bread on the side.

Ingredients

* 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
* 2 tablespoons olive oil
* 1 small onion, finely diced
* 2 medium carrots, peeled and diced into 1/2-inch pieces
* 1 cup low-sodium chicken stock
* 1 cup frozen petite peas, thawed
* 1/2 cup (4 ounces) cream cheese, at room temperature
* 1/2 cup (4 ounces) mascarpone cheese, at room temperature
* Kosher salt
* 2 tablespoons chopped fresh basil leaves

Directions

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, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Cream of Mushroom Soup

This is from the Central New York Time Warner News Channel. And they've fairly recently updated their site to include video of the segments. Which is always helpful I think. We couldn't find mushroom broth *anywhere* so we went with vegetable broth. And we picked up packages of pre-sliced mushrooms, and they were 5-8oz sizes, so it's even more mushroom heavy than called for.

SERVES: 4

INGREDIENTS:

* 5-6 ounces sliced Portobello mushrooms

* 5-6 ounces sliced white mushrooms

* 5-6 ounces sliced shiitake mushrooms (or see hints below)

* 1 large onion, peeled and thinly chopped

* 2 minced cloves garlic

* 4-5 Tbs butter total (added at different times)

* 1 Tbs chopped fresh thyme (or 1/2 tsp dried thyme)

* 1/4 cup all-purpose flour

* 4 cups mushroom broth (or chicken or vegetable broth)

* 1 cup heavy cream

* Salt and pepper to taste

PROCEDURE:

Melt 3 Tbs butter in a large, heavy bottomed soup pot on medium high heat and add 1 large thinly chopped onion and 2 minced cloves of garlic and get those going.

Once the onions have softened up a bit, add 5-6 ounces each of sliced Portobello mushrooms, sliced white mushrooms and sliced shiitake mushrooms.

Add a couple more Tbs of butter to the pan and also add 1 Tbs of fresh chopped thyme.

The mushrooms will take 8-10 minutes to cook down and brown up a bit and, at that point, sift in 1/4 cup of all-purpose flour....stir that in and let it cook for a minute or so and then add 4 cups of mushroom broth and 1 cup of heavy cream and bring it up to a simmer.

Use your spoon to scrape up the flavor bits on the bottom of the pot and, as the soup simmers along, the flour will help it thicken up, let it go for 10-15 minutes, season with salt and pepper to taste and it is good to go!

HINTS:

You could use 1 pound of just one type of sliced mushroom instead of the three different kinds. If you do use shiitake mushrooms make sure you remove the stems because they are too woody to eat.

Spaghetti with Meatballs

From Everyday Food. This is good for those times you want to make spaghetti and meatballs a little more special than opening a jar of sauce and heating it while you cook the pasta (which I've done quite a bit myself!).

Ingredients

Serves 4.

* 1 medium onion, grated (1 cup)
* 4 teaspoons Italian seasoning
* 1/4 cup grated Parmesan cheese, plus more for serving (optional)
* 1/4 cup plain dried breadcrumbs
* 1 large egg
* Coarse salt and ground pepper
* 1 pound ground beef sirloin
* 1 tablespoon olive oil
* 1 medium carrot, grated
* 1 can (28 ounces) crushed tomatoes
* 1 can (15 ounces) tomato sauce
* 12 ounces spaghetti


Directions

1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.

Chocolate Chip Cream Cheese Coffee Cake

I received this recipe from my friend Laura who got it from Nick Malgieri (I'm not sure which book, etc though). I've been waiting ages to make it since it specifically calls for a stand mixer.

Chocolate Chip Cream Cheese Coffee Cake

Cake Batter:
2 cups cake flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
One 8-ounce package cream cheese, softened
½ pound (2 sticks) unsalted butter, softened
1 ¼ cups sugar
2 large eggs
¼ cup milk
One 12-ounce bag semisweet chocolate chips

Crumb topping:
½ cup all-purpose flour (spoon flour into dry-measure cup and level off)
½ cup rolled oats
¼ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons ( ½ stick) unsalted butter, melted

One 12-cup straight-sided tube pan, buttered and floured

1. Set a rack in the middle of the oven and preheat to 350 degrees.
2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
3. In the bowl of a heavy-duty mixer, beat the cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the eggs one at a time, beating until smooth after each addition.
4. Decrease the mixer speed to low and add half the dry ingredients. Stop the mixer and scrape down the bowl and beater. Beat in the milk, then beat in the remaining dry ingredients.
5. Give the batter a final mix with a larger rubber spatula. fold in the chocolate chips, and spread the batter evenly in the prepared pan.
6. To make the crumb topping, stir all the dry ingredients together in a mixing bowl, mixing well. Stir in the butter and continue stirring until the mixture forms large crumbs. Sprinkle the crumb topping evenly over the batter.
7. Bake for about 50-55 minutes, or until the cake is well risen, the crumbs are golden, and a toothpick inserted into the center emerges clean.
8. Cool the cake in the pan on a rack for about 15 minutes. Invert the cake to a plate, remove the side and bottom of pan, then invert again onto the rack to cool completely.
9. Slide the cake onto a platter.

Storage: Wrap in plastic and keep at room temperature for several days, or double-wrap and freeze for longer storage.

Makes one 9-inch cake, about 12 servings.

Pasta and Chicken Alfredo Casserole

I first saw this recipe about a year ago in The Repository.  It's from a cookbook called The Best Casserole Cookbook Ever by Beatrice Ojakangas. 

I checked the cookbook out of the library to "preview" it, and it became the #1 item on my Christmas list last year!  (And yes, my sweet husband got it for me!)

This casserole is easy and delicious.  And it warms up great for lunches the next day.  It's basically an upscale tuna noodle casserole, without the tuna!

Pasta and Chicken Alfredo Casserole

2 jars (10 ounces each) prepared sauce or recipe Quick Alfredo Sauce (from book) (I buy Bertolli or Classico)

8 ounces farfalle or your favorite pasta

2 cups diced cooked chicken or turkey, or 1 can (13 ounces) chicken or turkey breast, drained

1 bunch green onions, thinly sliced (white and green parts)

2 cups frozen peas, thawed

1 teaspoon poultry seasoning

1/2 cup seasoned fine dry bread crumbs

1/2 cup grated Parmesan cheese

3 tablespoons butter, melted

Preheat oven to 400 degrees. Butter a deep 3-quart casserole. Prepare Alfredo sauce and have it ready.

Cook pasta in large pot of boiling water for 12 minutes, or until just tender but still firm to bite. Drain and transfer to large bowl. Mix in Alfredo sauce, chicken, green onions, peas and poultry seasoning.

In small bowl, mix breadcrumbs, Parmesan and melted butter.

Transfer pasta mixture to baking dish. Sprinkle with crumb mixture. (At this point casserole can be covered and refrigerated overnight. Add about 10 extra minutes to oven time.) Bake, uncovered, until pasta is hot and topping is golden brown, about 25 minutes. Serves 6.

Molten Chocolate Cakes

As many of you are already aware, I do NOT do the baking in this house.  That I leave to Chris!

I found this recipe in Woman's Day a few months ago and asked him to make it for me.  It was super easy (according to him), and super delicious (according to me!).

We had them for Valentine's Day this year with Lemon Fettuccine.

Molten Chocolate Cakes

4 Tbsp unsalted butter, plus more for the ramekins

1 Tbsp flour, plus more for the ramekins

1⁄3 cup bittersweet chocolate chips

1 large egg plus 1 large egg yolk

2 Tbsp granulated sugar

Recipe Preparation

1. Heat oven to 450ºF. Butter two 6-oz ramekins and dust the inside with flour.

2. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.

3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.

4. Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with confectioners’ sugar and serve with fresh mint or berries, if desired. Serve immediately.

Make-Ahead Tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature.

Portuguese Chicken

You know, when you're trying to impress a man, cooking is always a good plan of action. I made this last Monday for a dinner date with a particularly dreamy wine rep. Its only drawback is the amount of time required--but the payoff is pretty sweet. Inspired by a traditional Portuguese dish that would be prepared in a terra cotta jug, this is braised chicken at its smokiest, sweetest, tangiest. Here we go (courtesy of bon appetit magazine):

Prep Time: 45 minutes
Total Time: 2 hrs, 15 minutes

Serves: 4

Ingredients:

1 cup all-purpose flour
1 Tablespoon plus 1/4 teaspoon paprika
4-5 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
1 can of diced tomatoes (14.5 oz), in juice, with garlic and oregano, if possible
4 ounces proscuitto, chopped
12 cipolline onions or 1-inch diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from a jar, halved, cut into 3/4-inch wide strips
6 large garlic cloves, pressed
4 springs of Italian parsley
4 large bay leaves
1/2 cup dry white wine (I used unoaked Chardonnay)
1/2 cup tawny Port (NOT ruby Port--there's a big difference!)
1 Tablespoon Dijon mustard
1 Tablespoon tomato paste

Whew.

Directions: Preheat oven to 350 degrees.

Whisk 1 cup flour, 1 Tablespoon paprika, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper in large bowl. Add chicken pieces to seasoned flour, one at a time, and turn to coat.

Heat oil in heavy large skillet over medium-high heat. Add chicken, and saute until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

Arrange chicken in single layer in large, ovenproof pot. Top with tomatoes and juice, proscuitto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika.

Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil on the stovetop (but in the ovenproof pot). Cover, then transfer to oven.

Braise chicken until very tender, about 1.5 hours. Discard bay leaves and parsley. Using tongs, transfer chicken to plates. Top with sauce and toppings. Season as desired with additional salt and pepper.

Wine Pairing: Well, we had a 2003 Santa Sofia Amarone. It was amazing! :)

Chicken Cordon Bleu Bread Bowl Casseroles

Oh. My. GOD. I made these for dinner tonight for the first time and they were FANTASTIC!!!!! I got the bread bowls from Panera's.  They get really crusty pre-toasting them, but they were YUMMY.  It created a delicious texture with the mustard sauce and the perfectly cooked chicken.  There is nothing at all I would change about this recipe.  But it would also be good over toasted baguettes as a dinner or an appetizer. I got this recipe in my email from Cuisine at Home eRecipes. Chicken Cordon Bleu Bread Bowl Casseroles For the chicken: 2  Tbsp. unsalted butter

¾ lb. boneless, skinless chicken breast, cubed

¼ cup minced shallots

1 Tbsp. flour

½ cup apple juice or cider

½ cup low-sodium chicken broth

¼ cup heavy cream

2 Tbsp. grated Parmesan

1 Tbsp. stone-ground mustard

½ tsp. dried thyme

1 cup broccoli florets, blanched (or frozen thawed)

Salt and cayenne pepper to taste (I used regular pepper)

For the casserole:

2 round 6-inch sourdough loaves

4-6 thin slices smoked ham

2 slices Swiss cheese, divided (I used shredded)

2  tsp. grated Parmesan, divided

Preheat oven to 400°. Coat a small baking sheet with nonstick spray.

Melt butter over medium-high heat in a sauté pan. Add chicken and sauté until beginning to brown, about 5 minutes.

Stir in shallots and sauté until softened, 2 minutes. Sprinkle mixture with flour, cook 1 minute.

Combine apple juice and broth; slowly add, stirring constantly to avoid clumping.

Stir in cream, Parmesan, mustard, and thyme; simmer after each addition until sauce is thickened, about 5 minutes. Add broccoli; season with salt and pepper. Reduce heat to low.

Hollow out loaves by cutting off tops and tearing out insides. (Remove as much bread as possible.) Compress any remaining bread inside loaves to make room for filling. Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet. 

Arrange ham slices in bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving sauce in pan. Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 tsp. Parmesan.

Bake casseroles until cheese melts, 7–10 minutes. (For extra browning, broil casseroles on high, 3–5 minutes.)

Pour reserved cream sauce over each casserole.

This is what they look like when you get into them!