A Weeknight trip to Rome

One of my favorite things to do is to watch cooking shows, and two of my favorite TV chefs are Giada and Anthony Bourdain.  Both of which had episodes recently that featured Roman-inspired dishes.  To give myself some credit, I think I make pretty decent Italian food for a little Irish-southern girl, so I thought I'd attempt a new pasta dish (can you tell we bought a ton of pasta at BJs recently?!).  Both shows I watched featured a dish called Amatrciana that seemed simple enough to prepare, but really seemed to wow the chefs. 

Ingredients for amatriciana:

1 pound linguini (preferably it's with bucatini, but we didn't have any)
8 oz bacon lardons (again, supposed to be made with guanciale, but bacon will do!)
3 cloves of garlic, chopped
1 small onion chopped
1 teaspoon or more of red pepper flakes
1/2 cup of freshly grated parmesan cheese
1 1/2 cup crushed tomatoes
1/2 cup dry white wine
1/4 cup of freshly chopped basil
Salt and pepper

Bacon rendering

Bring water to a boil in a large stock pot and season with salt.  When water is at a rapid boil add the pasta and cook until al dente. 

Chopped garlic, onions, and parmesan

Sauteed vegetables

In a large frying pan, add the bacon to a unheated pan, then turn the heat on medium and cook until bacon is crisp and fat is rendered.  Remove bacon with a slotted spoon and put on a paper-towel.  Pour out some of the bacon fat, leaving enough for the onions and garlic.  Put the pan back on the medium heated burner and add the onions, garlic, red pepper, salt, and pepper.  Cook while stirring so that the garlic doesn't burn for 10 minutes or until the onions start to soften.  Add the wine and crushed tomatoes.  Cook for another 10 minutes.  When ready to serve, add the parmesan, bacon, and basil back into the sauce.  Add the cooked pasta to the sauce and stir to combine.  Serve with a garnish of more parmesan and basil.  

Finished sauce

An Ode to the Mozzarella Fella

Our version of the Mozzarella Fella's #8 sandwich- chicken with caramelized onions, sauteed mushrooms, and their famous fresh mozzarella

Since they've opened in downtown Sarasota, we've been several times to the Mozzarella Fella (although not as much as my mom, who works across the street...dangerously close!). The menu is simple, but the flavored are not. Something as simple sounding as a caprese sandwich is outrageously good with the addition of pesto and arugula. The bread is really delicious too, but the shinning star of all their dishes is their fresh mozzarella, made right in the store. I could just eat the cheese as is, but it's deliciously complimentary to their sandwiches and salads. Unfortunately for us, we live 45 minutes away and they're closed at nights, so we don't have a lot of opportunities to go there. We tried the next best thing, we recreated one of their sandwiches at home.  With the help of buying their cheese, it turned out quite delicious (although the grocery store baguette didn't even come close to comparing to theirs).

Ingredients for "the number 8":

1 crusty baguette
4 chicken cutlets
Fresh mozzarella, cut into slices
1 large onion, sliced 
1 pint sliced mushrooms (we used white button)
Butter
1/4 cup Marsala wine
Salt and pepper

Start by heating a large frying pan on medium high heat with 2 tablespoons butter and add the onions and seasoning once the butter is melted. Cook on this heat for five minuets until the onions just start to brown, then reduce heat to low and cook for an hour. The onions should be completely caramelized. Remove onions from pan. Turn heat to medium low and add two more tablespoons of butter. Add the sliced mushrooms and seasoning. Cook for 30 minutes until browned. Then turn heat to medium high and add Marsala. Cook while stirring constantly until wine is evaporated.  Remove mushrooms from pan. Turn heat to medium high and add 1 tablespoon butter. Before adding chicken to the pan, season both sides liberally with salt and pepper. Sauté the chicken on each side for five minutes or until cooked through. All of the cooking steps can be done ahead of time and then heated up before assembling sandwiches. For sandwiches, add chicken, mozzarella, onions, and mushrooms on baguette. I'll admit they're not as good as the real thing at the Mozzarella Fella, but they were darn tasty!

There's No Meat in This??

I'll admit it, very rarely do Ryan and I have dinner that doesn't involve some sort of meat or fish. It's a flawed mentality that if there's not meat then it's not a "real" meal. This pasta dish is so rich and delicious, that you don't miss the meat at all (no really!).  It is really quite simple to make, the longest part is sauteing the onions (which could be done the day before).

Meatless pasta dish that satisfies the carnivore in us all

Ingredients for Cheesy Eggplant Pasta:

1 large eggplant, peeled and chopped into 1/2 inch cubes
1 large onion, sliced thinly
3 cloves of garlic, chopped
1 teaspoon (more if you prefer) red pepper flakes
2 tablespoons chopped fresh basil
Olive oil
Salt & Pepper
1 cup crushed tomatoes
1 cup shredded mozzarella
1/4 fresh mozzarella cut into cubes
1 cup freshly grated Parmesan cheese (plus more for garnish)
1 pound linguini

In a large stock pot, boil several quarts of salted water.  When water is rapidly boiling, add the linguini.  In a large frying pan, add a few tablespoons of olive oil and heat on medium high heat.  Once oil is hot, add the sliced onion, red pepper flake, salt, and pepper.  Continually stir for about 15 minutes, reducing heat if onions are getting too browned.  Once onions are completely softened and beginning to caramelize, remove from the pan.  Add more oil if needed and add the cubed eggplant to the pan, seasoning again with salt and pepper.  Cook for another 15 minutes until eggplant begin to brown.  Then add the onions back in the pan, along with the chopped garlic. Turn the heat down to medium-low and stir for a few minutes.  Add the basil, Parmesan, and the shredded mozzarella.  When cheese starts to melt, add 1 cup of the starchy pasta water to the sauce, along with the crushed tomatoes.  When the pasta is done cooking, add directly to the sauce and stir to combine.  Serve garnished with fresh mozzarella, Parmesan, and more basil. 

Ultimate Breakfast Hash

Potatoes cut into small cubes

Every now and then you just need to have a big heaping plate of hash for breakfast (or dinner!). Now this dish is by now means "healthy" in the traditional sense, but if you're looking for a special brunch, breakfast, or even dinner meal, this one is a winner.

Ingredients:

1 large onion, sliced
2 large Yukon gold potatoes, washed and chopped into 1/4 in cubes
1 pound kielbasa sausage, sliced
1/2 stick butter
2 heaping tablespoons of paprika
4 eggs
1 tablespoons milk
Salt and pepper
1 cup shredded cheddar cheese

In a large skillet on medium heat, start by browning the kielbasa for about ten minutes.  With a slotted spoon, take out kielbasa and set aside.  Add some of the butter to the same skillet and add the onions with some salt and pepper. Caramelize the onions until they are golden brown and sweet. Remove from the skillet and add the remaining butter, paprika, and the Yukon potatoes to the pan.  Cook on medium heat until potatoes are cooked through, about fifteen minutes.  Remove the potatoes from the pan. Meanwhile in a small bowl, whisk together the eggs and milk. Turn the skillet down to medium low and add the egg mixture. Continually stir with a spatula and eggs are scrambled. Lastly, add all the cooked ingredients back into the skillet with the eggs and sprinkle the cheese on top. Stir until the cheese is melted and serve.
 

This dish is great leftover, just put in a baking dish and refrigerate until easy to eat, then heat in a oven until cheese is bubbly.

Finished product

Provencal Swordfish dinner

Ryan and I had been craving fish lately, but the selection at our Publix is not exactly appetizing, so we've been eating mostly chicken.  Luckily my mom was nice enough to pick us up a gorgeous swordfish steak from the farmers' market in Sarasota.  We prepared the fish simply, but it produced a complex and delicious result.  

Ingredients:

1 swordfish piece (about 12 oz for two people)
2 lemons, juice squeezed and then the remaining lemon sliced thinly
Fresh thyme
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste

Swordfish before baking

Pre-heat oven to 400 degrees.  Make a thin layer of the lemon slices and thyme in the bottom of a baking dish.  Lay the fish on top of it.  Squeeze the lemon juice and olive oil on top of the fish, along with salt and pepper.  Bake for about 15 minutes, but careful not to cook it, you want the fish to be just opaque.  When you take it out of the oven, put a pat of butter on top.  Serve with rice or quinoa and don't forget to spoon on some of the drippings from the baking dish for a wonderful sauce. 

Mommy's helpers

After cooking

Ready to eat, swordfish on a bed of quinoa

Easy Roast Chicken For Two

Several times, Ryan and I will get a craving for a roast chicken (so good) in the middle of the week, but just don't have the hours required to cook an entire chicken.  We've made this version of roast chicken, and while not quite as good as a three-hour roasted bird, it is quite good!

Ingredients for Roast Chicken for Two:

2 chicken breast with skin and bone-in
1 tablespoon chopped fresh thyme, plus extra springs
2 lemons
Olive Oil
Salt and pepper

Chicken, before going into the oven

Pre-heat an oven to 375 degrees.  In a baking dish, line the bottom with lemon slices (save some to squeeze over the top of the chicken) and thyme sprigs.  Place the chicken breast on top of the lemon and thyme and drizzle with olive oil, lemon juice and salt and pepper.  Cook in oven for 45-60 minutes depending on the size and serve with anything you like- rice, baked potatoes, mashed potatoes, spinach, sweet potato, etc. and don't forget to spoon on some of the juices from the pan, it'll make the yummiest, easiest gravy ever! It really is a breeze, and gives you the all-day cooking flavor, without all the time and work.

Pork Tenderloin with Quinoa

Quinoa is one of those things that we've heard for years how nutritious it is and how it is filled with protein, fiber, etc, but we were hesitant to try it.  When we finally did, we were pleasantly surprised at how tasty and how versatile it is.  It is delicious cooked in chicken stock and served like rice or served cold mixed with herbs, veggies, and cheese.  This is one "health" food that we actually enjoy eating. 
Not that there is anything wrong with chicken, but even I get sick of it; so we branched out and made pork tenderloin.  It turned out really well and it was quite simple to make.

Ingredients for Quinoa:

1 cup quinoa
1 1/2 cup chicken stock
1/2 cup water
A few sprigs of fresh thyme (optional)

In a saucepan, add all the ingredients and bring to a rapid bowl.  Put the lid on and reduce to low and cook for 15 minutes (try not to lift the lid).  Fluff with a fork before serving.

Quinoa, before cooked

Ingredients for Pork Tenderloin:

1 Pork Tenderloin (about 2 pounds)
1 large onion, sliced
2 tablespoons fresh thyme, chopped
1/2 cup chicken stock
1/2 cup apple juice or cider
Salt and Pepper to taste
Olive Oil for cooking

Spice rub:
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme (or fresh) leaves

Spice rub

Pork tenderloin, before searing

Searing the pork

Browning the pork medallions

In a large frying pan, heat a few tablespoons of olive oil over medium-high heat.  On a sheet of aluminum foil, add the spices for the rub.  Roll the tenderloin in the spices so it gets covered on all sides.  (You can do it on a plate, but I found this much easier, and made for one less plate to wash!)  Once oil is hot, add the whole tenderloin and cook on each side for about 5 minutes each, or until browned all over.  Remove the tenderloin from the pan and set on cutting board (pork will not be cooked through at this point).  Leave the pan on.  Slice the tenderloin in 1/2 inch slices and add back into the pan so the medallions can get browned and cooked through.  Once browned on both sides, remove from pan.










Turn the heat to medium and add the sliced onion and more salt and pepper.  Cook the onions for about 15 minutes, or until caramelized.  Add the pork medallions back in the pan, along with the chopped thyme, chicken stock, and apple juice/cider.  Bring liquid to a boil, and then turn heat down and simmer until ready to serve. 

Caramelizing the onions

Serve pork medallions on top of the quinoa and some sauteed spinach and spoon on some of the cooking liquid and enjoy!

The final product!