Chicken Pasta Caprese

I love just about any type of pasta salad.  And I also love Caprese salads.  So when I saw this recipe, I just knew I had to try it!  And it didn't disappoint, of course!  In fact, my husband even raved about this recipe, which wasn't totally shocking, but I was a little surprised he liked it that much.  When dinner was over, I added some balsamic vinegar, pine nuts, and crushed red pepper and turned this into a cold pasta salad to take for lunch at the hospital, where heating time eats too far in to the five minutes I might have to wolf down my lunch between rounding on patients!  Either way you serve it, this pasta is a crowd pleaser and travels easily, making it perfect for a Spring Potluck or picnic in the park!

1 pound boneless, skinless chicken breast, cut into bite-sized bits

1/2 teaspoon dried basil

salt

pepper

cooking spray or oil mister

9 ounces pasta (gemelli is pictured, but any will do)

4 teaspoons olive oil

6 cloves garlic, chopped

2 1/2 cups halved grape tomatoes

1/4 cup thinly sliced fresh basil

4 ounces part skim mozzarella cheese, cut into cubes, or buy the smaller pearls (bocconcini)

Heat a large nonstick skillet over high heat.  Season the chicken with dried basil, 1/4 teaspoon salt, and pepper to taste.  Spray the skillet with oil and add chicken.  Cook until cooked through, then transfer to a plate.

Cook the pasta to al dente.  Drain, reserving about 1/2 cup of the pasta water.

Meanwhile, increase the heat until the skillet to high.  Add the olive oil and garlic, stirring until golden, about 1 minute.  Be careful not to burn the garlic.  Add the tomatoes, 1/8 teaspoon salt, and pepper to taste.  Reduce heat to medium-low and cook until tomatoes become tender, about 5 minutes.

Add the pasta to the tomatoes.  If pasta seems dry, add some of the reserved pasta water.  Add chicken and toss well.  Remove the pan from heat and stir in the fresh basil and cheese.  Serve hot.

Serves 5.

Recipe adapted from The Skinnytaste Cookbook, by Gina Homolka.

Spicy Mussels

To celebrate my graduation from nursing school last August, my mama took me to Charleston for a Girlie Get-Away.  One evening, we enjoyed refreshing cocktails and a bowl of mussels at the rooftop bar of our hotel.  It was my first experience with mussels and I'm so glad I was adventurous enough to try them!  A few months later, when my best friend came to visit, I thought it would be fun to serve mussels for dinner one night.  My BFF's family has a summer home in Maine, and they frequently gather fresh mussels right off the beach for a tasty meal, so I was glad to have her help selecting my mussels at the grocery.  Mussels are an inexpensive, healthy, and elegant main course sure to treat guests at your next dinner party!  As long as your friends don't have shell-fish allergies, serve up something different and try this recipe!

2-4 tablespoons olive oil 

1 small purple onion, chopped

4-6 cloves garlic, minced

¼ cup fresh basil roughly torn/chopped 

¼ teaspoon red pepper flakes

1 cup white wine

¼ cup water

1 can diced tomatoes with juices

4 pounds mussels, scrubbed and beards removed

Clean the mussels under cool water with a soft vegetable brush.  Pull off the "beard" (the long stringy/weedy part attached to some shells).  Discard any mussels with broken shells or any that don't close after you tap them gently.  Mussels must be cooked while alive to prevent contamination that causes illness!

Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add onion and garlic and cook until tender and translucent, about 3 minutes. Add basil, red pepper flakes, wine, water, and tomatoes. 

Bring everything to a boil, cook for 1 minute. Add mussels, give them a big stir, pop on the lid, lower the heat to medium, and cook about 10 minutes, until the mussels are open.  This time, discard any mussels with tightly closed shells.

Serve hot, with lots of bread to soak up the yummy sauce!

Summer Fresh Tomato Pasta

I have no idea where I found this recipe.  It was saved on my computer in my ever-handy "recipes" folder!  But I had a drawer full of various heirloom tomatoes that needed to be used.  Oh, and I was itching to jump into the pot of fresh basil growing on my patio, too.  Of course, none of that is as important as the fact that it was already 7:30, my husband was starving, and I hadn't even started supper yet.  I whipped together a fairly light menu and decided that if I didn't have some carbs, my husband would be foraging through the refrigerator mere minutes after dinner.  Enter pasta salad!  Feel free to change up the ingredients according to what you have on hand.  Add some chicken or shrimp (or other protein) to turn this into a one-dish meal.  Change the herbs and seasonings to give a totally different feel to this salad (I'm thinking of a Greek Salad-inspired spin next time).  Use colored pastas with fun shapes.  Serve it warm or cold.  The possibilities are endless.  Just make the darn pasta already!

1 12-ounce package penne 

1 pint grape tomatoes, halved

1/2 cup pitted kalamata olives 

1 6-8oz container herbed feta cheese

1/4 cup chopped fresh basil 

2 tablespoons olive oil 

1 tablespoon pine nuts

1 tablespoon balsamic vinegar 

2-3 cloves fresh garlic, minced 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/8 teaspoon crushed red pepper, plus more to taste

Bring a large pot of water to boil (do not salt the water or add oil).  Cook pasta according to package directions. Drain and rinse with cool water.  Meanwhile, combine remaining ingredients.  Toss with cooled and drained pasta.  Adjust ingredients to taste.

Serves 4

Angel Hair Pasta with Sun-Dried Tomatoes & Goat Cheese

This is a fabulous dish for an easy weeknight supper or even to serve to houseguests!  It would be wonderful as a vegetarian meal or, the way I did it, with sautéed chicken breasts over the top!  Whatever you choose, this meal is exploding with flavor, bright and colorful on the plate, and sure to be a crowd pleaser, no matter who is sitting at your table!  Bon appetit!

1 10-ounce jar sub-dried tomatoes packed in oil, chopped (oil reserved)

1 small onion, chopped

4 cloves garlic, minced

1/4 cup tomato paste

1 cup dry white wine

1 pound angel hair pasta

3 tablespoons chopped fresh flat-leaf parsley

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3-4 ounces soft fresh goat cheese, crumbled

Heat 3 tablespoons of the oil from the sun-dried tomatoes in a large, heavy skillet over medium heat.  Add the onion and saute until tender, about 3 minutes.  Stir in the garlic and saute 1 minute more.  Add the tomato paste and cook 2 minutes, stirring constantly to combine.  Add the wine and chopped sun-dried tomatoes and summer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook until al dente. Drain.  Add the pasta and parsley to the tomato mixture and toss to coat.  Season with salt and pepper.  Mound the pasta in bowls, sprinkle with goat cheese and more parsley, and serve.

**If you'd like to add some protein to this dish, before making the sauce, season some boneless, skinless chicken breasts with salt and pepper, and saute with garlic and olive oil until cooked through.  Place on a plate in a warm oven while preparing the sauce in the same skillet.  While the pasta is cooking, slide the chicken into the sauce to soak up more flavor.  Serve the pasta with a chicken breast on top and the sauce poured over all.

Serves 4-6.

Recipe adapted from Everyday Pasta, by Giada de Laurentiis.

Sautéed Tortellini with Prosciutto and Greens

My mama's here on baby watch and it's so much fun cooking in my kitchen with her!  It's also a great excuse to try out some new recipes I've had ear-marked for a while so we can build up the supply of leftovers for after Baby arrives!  This was such an amazing one-dish supper, and perfect for a cold evening before the snow started a couple of weeks ago.  I served it with a big Caesar salad and red wine, but it would be just as good on its own.  Feel free to add more flavors according to taste, too...we threw in a pinch or two of red pepper flakes for a little heat!  Mmmmm....

18 ounces fresh cheese tortellini

5 tablespoons olive oil, divided

1 medium red onion, halved and sliced

3-5 cloves fresh garlic, minced

5 ounces prosciutto, thinly sliced

1 1/4 cups seeded chopped plum tomatoes

1/2 cup chopped fresh basil

1 tablespoon chopped fresh oregano

salt and freshly ground black pepper to taste

3 tablespoons balsamic vinegar

3-4 cups baby spinach

1/4 cup shredded parmesan cheese

Bring a large pot of water to boil.  Add the tortellini and cook as directed.  Drain well and set aside.

In the same pot, heat 2 tablespoons olive oil over high heat.  Add the onion and garlic and saute until tender and aromatic, 2-3 minutes.  Add the prosciutto and cook 1 minute, stirring to evening incorporate the prosciutto with the onions.  Stir in the tomatoes, basil, oregano, salt and pepper and cook 1 minute longer, stirring constantly to evenly blend the ingredients.  Add the vinegar and taste for seasoning, adding more salt and pepper  if needed.  Transfer the mixture to a large serving bowl.

Heat the remaining 3 tablespoons olive oil in the same pot over medium-high heat.  Add the tortellini with a pinch of salt and pepper and saute until golden brown, about 4 minutes.  Add the pasta to the bowl and toss with the other ingredients.  Toss with the spinach and cheese, until the cheese melts and the greens wilt (you may need to return the mixture to low heat here).  Spoon into individual pasta plates and pass more cheese alongside!

Serves 6.

Recipe adapted from Celebrate the Rain, by the Junior League of Seattle.

Salmon Cakes with Lemon-Caper Yogurt Sauce

This is a great seafood dish at a fraction of the cost!  Using canned salmon, you don't need to worry over the fish counter's availability at your grocery and you can justify serving these dreamy little cakes for a dinner party.  But they're equally as good as a weeknight meal and my one year-old even loves them!  Make a bunch and freeze them to pan-fry later, make a bit-sized version to serve as hor d'oeuvres, throw them on a toasted bun as a sandwich, or on a bed of lettuce as a salad.  Play around with the ingredients, changing things up as your tastes dictate!

For the salmon cakes:

1 14.75-ounce can boneless, skinless pink salmon, drained

1 large egg, beaten

1/3 cup chopped, fresh chives

2 cups panko, plus more as needed

1/2 cup frozen corn, thawed

1/4 mayonaise, plus more as needed

2 tablespoons Dijon mustard

1 tablespoon capers, drained

1 tablespoon lemon zest

1 tablespoon lemon juice

3 tablespoons vegetable oil

3 tablespoons butter at room temperature

For the sauce:

1/2 cup plain Greek yogurt

1 1/2 tablespoons capers

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Make the salmon cakes.  Using a fork, flake the salmon into 1/2-inch pieces in a mixing bowl.  Add the egg, chives, 1/2 cup panko, corn, mayonaise, mustard, capers, lemon zest, and lemon juice.  Mix gently until just combined.  Adjust mayonaise and/or panko if mixture is too dry or wet.  Form into 10 patties, about an inch thick.  Carefully coat in the remaining panko, place in a single layer on a baking sheet, and refrigerate 20 minutes.

In a nonstick skillet, heat the oil and butter over medium heat.  Add the salmon patties and cook 7-8 minutes per side, until golden and crispy.  Drain on paper towels.

Make the sauce.  Combine all ingredients in a blender of food processor and process until smooth.

Arrange the salmon cakes on a platter and serve the sauce alongside.

Serves 4-6.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Pairs well with Snap Pea and Edamame Saute.

Chicken Meuniere with Tomato and Parsley Sauce

I knew as soon as I saw this recipe that I had to make it!  For a dish so full of flavor, this meal is surprisingly light and perfect for those watching their waistlines.  Yet, at the same time, your husband will appreciate that it's not "chick food"! Tasty and colorful, this would be a fabulous menu to serve dinner guests without spending the entire evening tending to the pans bubbling away on the stove.  Enjoy!

1/4 cup vegetable oil

2 tablespoons butter, at room temperature

1 cup flour

salt and pepper

4 4-ounce chicken cutlets, pounded 1/4-inch thick (I used thin-cut boneless, skinless breasts)

2 tablespoons olive oil

4 plum tomatoes, seeded and diced

1/4 cup kalamata olives, halved

2 tablespoons capers, drained

1/3 cup dry white wine (Pinot Grigio)

zest of 1 lemon

1/4 cup chopped fresh flat-leaf parsley

In a large nonstick skillet, heat the vegetable oil and butter over medium-high heat.  In a medium bowl, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Season the chicken on both sides with salt and pepper, then dredge in the seasoned flour mixture.  Shake off any excess flour.  Cook the chicken cutlets for 3-5 minutes on each side, until golden and cooked through.  Transfer to a platter and keep warm.

Heat the same pan over medium-high heat.  Add the olive oil, tomatoes, olives, capers, wine, and lemon zest.  Scrape up the browned bits that cling to the bottom of the pan with a wooden spoon.  Cook for 4 minutes, until the tomatoes start to soften.  Stir in the parsley and season to taste with salt and pepper.

Pour the sauce over the chicken and serve.

Serves 4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Pairs wonderfully with Grilled Artichokes with Creamy Champagne Vinaigrette.

Grilled Artichokes with Creamy Champagne Vinaigrette

I used to live not far from Castroville, the artichoke capital of the world!  So, since moving to the Central Coast last year, I've sampled several different 'chokes, and come to really enjoy this sophisticated flavor.  When I first flipped through Giada's new cookbook, I knew this recipe would be among the first I prepared.  I did have to do a bit of searching for creme fraiche (Whole Foods, in case you're wondering...or you can make your own) and champagne vinegar, but it was sooo worth it!  And when my husband said, "I've never tasted a better artichoke!" I knew I'd struck gold!  I'll be making this again and again.  Oh, and before I forget, the leftover dipping sauce makes a fabulous salad dressing!

1/3 cup plus 1/4 cup olive oil

1 tablespoon chopped fresh rosemary leaves

2 garlic cloves, minced

salt and pepper

1 pound frozen (or canned) whole artichoke hearts, thawed

1/2 cup creme fraiche

2 tablespoons champagne vinegar

2 tablespoons honey

In a medium bowl, whisk together 1/3 cup olive oil, rosemary, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.  Add the artichokes and toss until coated.  Allow to marinate at least 30 minutes.

Heat a grill pan over medium-high heat or preheat a grill.  Grill the artichokes for 1 or 2 minutes on each side, until lightly charred.  Transfer to a serving bowl and set aside to cool slightly.

In a medium bowl, whisk together the creme fraiche, remaining 1/4 cup olive oil, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.  Serve alongside the artichokes as a dipping sauce or to toss a salad.

Serves 2-4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Whole Wheat Linguine with Basil, Bacon, and Shrimp

This is a flavorful, fragrant dish that is perfect for a romantic dinner in.  Put the kids to bed early, turn down the lights, pour some wine, and sway to soft jazz as you wait for the sauce to thicken.  Just to let you know exactly how good this is:  After I made it and was cleaning up the kitchen, my husband saw me pouring a bunch of this into a large Tupperware, and said "Oh goody, we'll have leftovers for dinner tomorrow!"


1 pound whole wheat linguine

1 pound thick-cut bacon, chopped into 1/2-inch pieces

4-6 cloves garlic, minced

1 small onion, diced

1 14.5-ounce can diced tomatoes, with juice

1 cup 1/2 and 1/2

3/4 cup bottled clam juice

1 cup chopped fresh basil, divided

salt and pepper

1 1/2 pounds large peeled and deveined shrimp

Bring a large pot salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally.  Drain and transfer to a large serving bowl.

While the pasta is cooking, put the bacon in a large skillet over medium-high heat, and cook, stirring frequently, until the bacon is brown and crispy.  Using a slotted spoon, remove the bacon and set aside.

Return the skillet to the heat and add the garlic and onions to the bacon drippings, cooking until aromatic, about 30 seconds.  Add the tomatoes with their juice, half-and-half, clam juice, 1/2 cup of the basil, 2 teaspoons salt, and 1/2 teaspoon pepper.  Bring to a boil and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon.  Reduce the heat to medium and simmer 10 minutes, until slightly thickened.

Add the shrimp and cook, stirring occasionally, until just pink throughout and cooked through, about 3 minutes.  Add the bacon and simmer until warmed through, 1 to 2 minutes.

Pour the shrimp mixture over the cooked pasta and toss until coated.  Season to taste with salt and pepper, and garnish with the remaining 1/2 cup basil.

Serves 4-6.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Caramelized Onion, Sausage, and Basil Pizza

This pizza is very different, but oh so yummy!  Cut it into bite-sized pieces for an hors d'oeuvre or serve it up with a green salad as the main course!  Don't let the blue cheese fool you; this pizza is exceptionally light as there's no sauce or heavy melted mozzarella to drown out the strong flavors of the sausage, onions, and basil...oh, and blue cheese!

2 medium sweet onions (Maui or Walla Walla), thinly sliced

olive oil

1 teaspoon balsamic vinegar

salt and freshly ground black pepper

1 pound pizza dough

3 cloves garlic, minced

1 pound spicy turkey sausage, casings removed, crumbled

3/4 cup crumbled gorgonzola or blue cheese

1/4 cup shopped fresh basil

Place a rack in the center of your oven and another in the upper third of the oven.  Preheat the oven (with your pizza stone, if using, on the center rack) to 500.  Drizzle olive oil on a rimmed backing sheet.

In a large bowl, toss the sliced onions with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated.  Arrange in a single layer on the oiled baking sheet.  Bake in the upper third of oven about 20 minutes, until golden.  Cool slightly.

While the onions are baking, brown the sausage, crumbling the meat as you go.

On a lightly floured (or corn meal'ed) surface, roll out your pizza dough according to directions.  Form into a 13-inch circle and pinch edges to form a rim.  Transfer dough to pizza peel or pizza pan, depending on which you plan to use. Drizzle the dough with olive oil and sprinkle minced garlic over top.  On top of the garlic, arrange the baked onions, sausage, and blue cheese.  Slide onto pizza stone (if using) and bake until crust is golden and crispy and cheese is melted.

Sprinkle chopped basil over baked pizza, slice, and serve hot.

Serves 4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Copycat California Pizza Kitchen Honey-Wheat Dough

Yes, I've posted this recipe before, but it's worth it to give it another go-round!  I've made this dough almost weekly since my first try, and I have to say, it's just fabulous!  And easy, too, so if you've never made your own pizza dough, give this a try, you won't regret it.  Try some favorite pizza recipes or create your own.  Also, feel free to add in some extra flavor with garlic powder, dried herbs, flavored olive oils, cheese, or more.  The world is your oyster, so jump right in!

Honey-Wheat Pizza Dough

1 teaspoon yeast (I used pizza crust yeast)

1/2 cup plus 1 teaspoon warm water (105-110 degrees)

3/4 cup bread flour

3/4 cup whole wheat flour

2 tablespoons clover honey

1 teaspoon salt

1 tablespoon olive oil, plus 1 teaspoon for coating

Dissolve the yeast in the water and set aside for 5-10 minutes.  Be sure the water is not hot as temperatures above 120 degrees will kill the yeast, causing your dough to not rise.

If using an electric mixer (Kitchen Aid) use the mixing paddle since this batch is too small for the dough hook to be effective.  Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl.  Don't pour the salt directly into the yeast-water since the salt will kill the yeast; these ingredients must combine gradually.  Use only the lowest/slowest two speed settings and mix the dough 2-3 minutes, until smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too quickly.

If using a food processor, use a dough "blade" made of plastic rather than the steel knife attachment, which cuts the gluten strands and ruins the consistency of the dough.  As with the mixer method, be mindful of speed and total mixing time so as to not cause friction and kill the yeast.  Mix only until a smooth dough ball is formed.

If mixing by hand, place the dry ingredients in a large mixing bowl.  Make a well in the middle and add the wet ingredients.  Use a wooden spoon to combine.  Once initial mixing is done, oil your hands and knead the dough for five minutes until slightly tacky.

Regardless of the mixing method used...  Use the remaining teaspoon olive oil to oil the dough ball and the inside of a 1-quart glass bowl.  Place the dough bowl in the bowl and seal with saran wrap, making sure the dish is air-tight.  Set aside at room temperature to rise until doubled in size, 1 1/2-2 hours.

Punch down the dough, reform into a ball, and return it to the same bowl.  Cover again with saran wrap, and place in refrigerator overnight, covered air-tight.

Two hours before assembling your pizza, take the dough from the refrigerator, leaving the glass bowl covered and air-tight.  Set aside at room temperature once again until doubled in size (smooth and fluffy), about 2 hours.

Sprinkle a dry pizza peel (or other smooth surface) with cornmeal or flour.  Remove the dough ball from the glass bowl, being careful to maintain the round shape and dust with cornmeal or flour as well; place on the pizza peel.  Use a rolling pin (dust this with corn meal or flour as well) to press the dough into a circle about 12-14 inches in diameter (about 1/4-inch thick). Around the edge, pinch the edges up to form a lip that rises about 1/4-inch above the rest of the crust.  Delicately lift the edges of the pizza crust and ensure it will slide on the pizza peel after dressing.  Sprinkle more cornmeal/flour as necessary.

Ginny's Lasagna

To finish up a month of favorite family dishes, I thought I'd share something with quite a bit of sentimental value to me: my mother-in-law's lasagna recipe (with a few of my own variations).  About seven years ago, my husband and I had just started dating.  One night he invited me to his house and told me he'd cook for me.  When I arrived, the glorious aroma of Italian cooking greeted me and I was thrilled!  Years later, I discovered that he'd called his mom earlier in the day, told her he was cooking for a girl and "needed to impress her" and she'd emailed him this recipe right away!  Fast forward to Christmas last year, when my husband asked if we could have lasagna for Christmas dinner.  Already planning a steak dish (we don't do a big turkey or ham "Thanksgiving 2.0" meal for Christmas), I told him I'd make lasagna for Christmas Eve dinner, and I think it might be a new tradition for us...unless of course my mama's with us, since Christmas Eve is her birthday, so then she'd get her choice of menus!  Anyway, enjoy this hearty meal.  Feed it to just your family...or to your family plus a few!  Eat it right away, freeze it, or divide in half and eat some now and some later!

2 pounds Spicy Italian sausage, casings removed

4 cloves garlic, minced

2 23-ounce jars of your favorite spaghetti sauce (I use Prego Marinara)

1-2 teaspoons crushed red pepper flakes

2 pounds light Ricotta cheese

3 2-cup bags reduced fat shredded Mozzarella cheese

1 egg, beaten

1 tablespoon dried parsley

1 16-ounce whole wheat lasagna noodles

1 cup shredded parmesan

Preheat oven to 350.

Bring a pot of salted water to a boil.  Cook lasagna noodles according to package directions and drain.

Meanwhile, heat a large, deep skillet over medium-high heat.  Add sausage and break up meat as it browns.  Continue to saute until cooked through.  Drain, then return cooked sausage to skillet along with garlic and sauce.  Bring to a boil.  Allow to cook until liquid is reduced to a thick consistency.

In a mixing bowl, combine 1 package shredded mozzarella, ricotta, egg, and parsley until thoroughly mixed.

Ladle about 1 1/2 to 2 cups meat sauce into a 9x13-inch baking dish.  Then layer 3 (or 4 depending on pan shape) noodles, 1/3 ricotta cheese mixture, and 1/3 remaining meat sauce.  Repeat twice.  Top with remaining Mozarella and parmesan cheese.

Bake until lasagna is golden on top and cheese is bubbling, about an hour.

Serves 12.

It goes without saying that this goes great with a crispy Caesar salad, roasted clove garlic bread, and a full-bodied red wine!

Rigatoni with Sausage, Peppers, and Onions

A favorite recipe, comforting and hearty, full of flavor, and fancy enough to serve to dinner guests! This dish goes wonderfully with a simple arugula salad, crusty bread, and your favorite red wine (I served a sangiovese).

1/4 cup olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, cored, seeded, and sliced

2 yellow onions, sliced

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 garlic cloves, chopped

1/2 teaspoon dried oregano

1/2 cup chopped fresh basil

2 tablespoons tomato paste

1 cup Marsala wine

1 14.5-ounce can diced tomatoes, with juice

1/4 teaspoon crushed red pepper flakes (optional)

1 pound rigatoni pasta (I use whole wheat penne)

5 ounces goat cheese crumbles (optional)

freshly grated parmesan

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7-10 minutes. Remove sausages from pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook 2 more minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4-6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, 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, 8-10 minutes. Drain the pasta and add to the thickened sauce, tossing to combine. Stir in goat cheese, if using, and toss until cheese is melted. Spoon into individual bowls and sprinkle with Parmesan cheese.

Serves 4-6.

Recipe adapted from Everyday Pasta, by Giada De Laurentiis.

Pesto and Peppercorn Rotolo

I made this yummy and festive appetizer for my grandparents who are in town and who I cooked for for the first time last night! As a note, you will need cheesecloth for this dish. Tri-colored peppercorns look like Christmas ornaments on this cheese log, or rotolo.

8 ounces cream cheese, at room temperature

1 cup ricotta cheese

1 tub prepared pesto

3 tablespoons tri-color peppercorns

Beat the cream cheese and ricotta with a mixer at medium speed until thoroughly combined and smooth.

Prepare a 2-layer rectangle of cheesecloth, about 11 by 14 inches, and set on a tray or baking sheet. Spread the cheese mixture onto the cheesecloth, making a rectangle about 9 by 12 inches. Tidy the edges by pressing in from the sides with the flat edge of a table knife. Refrigerate, lightly covered with a piece of plastic wrap, for at least 3 hours.

Remove the cheese rectangle from the refrigerator and spread the pesto on top to within 1/2 inch of the edges.

Lifting the cheesecloth from one of the longer ends, roll it up as you would a jelly roll, lifting away from the cheesecloth as you go and using it to help form an even, compact cylinder. Lay out a fresh piece of double layered cheesecloth, then take the rotolo from its cheesecloth and set it on the fresh cheesecloth. Put the peppercorns in a resealable plastic bag, seal it (with most of the air extracted), and then use a mallet or the bottom of a small saucepan to coarsely crush the peppercorns. I simply used one of the peppercorn grinders you can buy at the grocery that has a coarse setting to save time during this step. Sprinkle the cracked peppercorns over the rotolo, covering the surface as evenly as possible, using the cheesecloth to help roll the cylinder of cheese slightly to cover the sides and bottom. Roll the rotolo up in the cheesecloth, and set it seam-side down on a tray or baking sheet. Cover it tightly with plastic wrap and refrigerate for 12 to 24 hours.

Serve with an assortment of crackers, bread, or fresh vegetables.

Serves 8.

Crispy Chicken with Rosemary-Lemon Salt

Since mastering fried chicken with my Fried Chicken Salad, I've come to love heating my frying pan up with hot bubbling oil and watching bite-sized bits of chicken turn a perfectly golden brown, crispy on the outside and oh so moist on the inside.  It's a Southerner's dream I tell ya!  Well, this this is what it'd look like if a Southerner married an Italian (which has probably happened, and this is probably what they look like!).  Your kids will love this, you will love it, and if your dog is lucky enough to get some leftovers, I bet he will too!

Vegetable oil, for frying

1 6-inch sprig fresh rosemary

1/4 cup plus 3/4 teaspoon salt

grated zest of 1 large lemon, divided

1 pound boneless, skinless chicken breasts, cut into 2-inch pieces

2 (or more!) garlic cloves, minced

1 1/2 tablespoons chopped fresh rosemary

1/4 teaspoon pepper

1/2 cup fine cornmeal

2 cups marinara sauce, warmed

Heat 1/4-inch of oil in a large skillet over medium-high heat.  Add the rosemary sprig and fry for 30 seconds, until crisp.  Using tongs, remove the rosemary and drain on a paper towel.  Remove the leaves and finely chop to yield 1 tablespoon.  Combine with 1/4 cup salt and half the lemon zest in a small bowl and mix with a fork.  Keep the pan over medium-high heat.

In a medium bowl, mix the chicken, garlic, chopped fresh rosemary, remaining lemon zest, remaining salt, and pepper.  Add the cornmeal and toss until the chicken is coated.

Add half the chicken to the same skillet used to cook the rosemary and fry 2-3 minutes on each side, until golden and crispy and cooked through.  Drain on paper towels.  Repeat with the remaining chicken, adding more oil to the pan as needed.

Sprinkle the chicken with some of the rosemary-lemon salt (any remaining can be stored in an airtight container for future use) and serve with warm marinara sauce for dipping.

Serves 4.

Recipe adapted from Weeknights with Giada by Giada de Laurentiis.

Pasta alla Formiana

I needed a side dish the other night for dinner and remembered seeing Giada make this on one of her shows.  It seemed like just the right thing, and I had all the ingredients on hand.  Just like a nice small side of spaghetti!  Did I mention that it's pretty quick to throw together?!  I was a little skeptical of pasta being quick but I am so glad I had faith in Giada's Italian roots!  I was also skeptical of the fact that I didn't cook my pasta in boiling water first, but the heat of the sauce in the oven takes care of that for me!  At the end of the day, I wish I'd doctored the sauce just a bit, to add some more flavor (I did add quite a bit more garlic!) along with some basil, but since this was the first time I'd tried this dish, I didn't want to change things up too much.  Play around with it; see what you like.  Don't forget to leave me a comment with any changes or additions you made so I can try your variations the next time I make this!!

cooking spray

1 28-ounce can crushed tomatoes, with juice

1/2 cup chicken stock

1 (or about 4, in my case) clove(s) garlic, chopped

1 box penne, or other small pasta

1/3 cup olive oil, plus more for drizzling

2 tablespoons dried oregano

2 teaspoons salt

1/2 teaspoon pepper

5 extra-large tomatoes, sliced 1/4-inch thick

Place an oven rack in the upper third of the oven.  Preheat to 450.  Spray an 8-inch glass baking dish (or small rectangular casserole) with cooking oil.

In a blender, combine crushed tomatoes and their juice, chicken stock, and garlic.  Pour into a medium saucepan and bring to a boil over medium-high heat.  Stir in the pasta, olive oil, oregano, salt, and pepper.

While the sauce is heating, line the bottom and sides of the baking dish with half to two-thirds of the tomato slices.  Pour the pasta mixture into the pan and spread evenly.  Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.  Drizzle with olive oil.

Put the baking dish on a rimmed baking sheet and bake 30 minutes, until the tomatoes are slightly crispy and the pasta is cooked.  Cool five minutes and serve.

Serves 4 to 6.

Recipe adapted from Weeknights with Giada by Giada de Laurentiis.