Lasagna with Zucchini & Yellow Squash

You guys, this is one my favorite things I've made in a long time. I only tell you that because when I'm searching the internet for inspiration on what to cook, I get lost in the 603 million recipes there are out there. Probably more. Sometimes I just want someone to say: cook Suzy's hot beef for dinner. It would simplify everything and there wouldn't be so much wasted time on the net playing culinary mind games. 

So I'm telling you, try this! It won't disappoint. The inspiration behind this recipe is that we love Italian food, but sometimes aren't in the mood for tons of pasta. Also my husband can be a bit of a broken record sometimes, and every time we eat spaghetti squash, he says "I don't even miss the pasta. If I was at Terrilli's enjoying a glass of wine with this I wouldn't even know the difference." (Terilli's is our favorite local Italian joint). 

So, I wanted lasagna...but wondered if we could try a version without the noodles (i.e. without the carbs, without the gluten. I had to redeem myself after eating these all week. Though I did eat one after for dessert).  I also wanted it to be relatively healthy so used part-skim mozzarella, low fat cottage cheese, and 96% lean ground beef.  You guys, I thought this recipe was enough for like 24 people and we literally ate 1/3 of it in one night. So, I don't know whether to tell you this serves 12 or serves 6. Totally depends on your noodle-less lasagna capacity.

Recipe

Meat Sauce

• 1 lb 96% lean ground beef
• ~1/3 lb reduced-fat Jimmy Dean sausage
• 3/4 cup diced white/yellow onion
• 1/2 teaspoon minced garlic (jar), or 1 clove garlic
• 1 small can tomato pasted
• 1 can crushed tomatoes (14.5 oz)
• 1 can diced tomatoes, drained (14.5 oz)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon oregano
• 2-3 tablespoons fresh chopped basil 

Cottage Cheese Layer

• 2 cups lowfat cottage cheese (not nonfat)
• 6  tablespoons grated Parmesan cheese (from the cheese section rather than Kraft)
• 1 egg
• S&P

Other Layers

• About 4-5 medium summer squash - zucchini and yellow squash
• Salt
• 4 cups part-skim mozzarella
• ~1/4 cup grated parmesan

Start by making the meat layer.  Brown the beef and sausage over medium heat. While cooking, add the diced onion and garlic. Stir and cook until meat is no longer pink.  You shouldn't have much fat here so no need to drain, but if you used fattier beef or more sausage - drain the fat. Stir in the tomato paste, canned tomatoes, and remaining ingredients.  Simmer on low for about 25 minutes. Sauce should be thick and meaty, not watery. 

Meanwhile, we need to get the excess moisture out of the squash so the lasagna isn't soggy. This is the most time consuming part of this recipe. First, slice them lengthwise as thin as you can. This would be easier with a mandoline, but I don't have one so just used a sharp knife and played chicken with my fingers. About 1/8 in thick. But like I said, just as thin as you can.  Lay them out on paper towel, and salt them very generously.  The salt will draw out some of the moisture. Let sit for 15 minutes, then pat them dry.  Next, place the squash into a bowl and microwave for 2 minutes. This will bring out more moisture. Drain the bowl, lay out the squash again and pat them dry. Set aside until ready to use.

In another bowl, mix the cottage cheese, Parmesan, egg, and season with salt & pepper.

Preheat the oven to 375 if ready to cook. I assembled my lasagna and then refrigerated for an hour until I cooked, but either is fine. I was busy putting two tiny humans to bed so wanted to eat later - no advantage to waiting.

Get out a 9x12 inch dish and start to layer:
1st layer: 1/3 of the meat sauce, then 1/3 of the squash (this doesn't need to be perfect, just lay them side by side, covering most of the dish), then spread 1 cup of the cottage cheese, then ~1.5 cups of mozzarella
2nd layer: 1/3 of the meat sauce, 1/3 of the squash, rest of the cottage cheese, ~1.5 cups mozzarella
3rd layer: Rest of the meat sauce, rest of the squash, and the 1/4 cup parmesan. Season with salt and pepper.

Reserve remaining mozzarella (about 1 cup).

My last layer of squash doesn't totally cover the top, but that's ok!

Cover the lasagna with foil and bake for 40 min.  

Remove foil and bake for 15 more min to remove any excess moisture.  

Then top with remaining cheese (1 cup mozzarella) and broil for 3-5 minutes. 

Take out of the oven, and this step is important - let sit for at least 20 minutes before slicing. This will ensure the lasagna stays in tact and you can cut nice clean pieces.

And guess what guys? Even sitting at home, eating this without a glass of wine, we didn't miss the noodles.

Healthy Weeknight Broccoli Mac N Cheese

My cravings for mac n' cheese lately are out of hand.  I really wanted it last week for dinner, but felt like I should eat something a tad more nutritious than the Kraft version (though I loooove the Kraft version).  So,  I made a few substitutions and wound up with a very tasty mac n' cheese that does offer some nutritional value. I kept it pretty cheesy because I needed it to be, but if you wanted to trim that down you could cut back on calories there. My husband loved this!

Recipe

• 3 cups dry whole wheat elbow macaroni
• 1 3/4 cup skim milk
• 2 tablespoons corn starch
• 3/4 teaspoon salt
• Dash dry mustard
• Dash nutmeg
• 2 cups shredded sharp or extra sharp cheddar
• 2/3 cup low fat cottage cheese
• 2 cups cooked broccoli

Cook pasta according to directions in generously salted water. Meanwhile, steam broccoli (you want 2 cups AFTER the broccoli is cooked).

In another pot, bring 1 1/2 cups of the milk to a simmer. Whisk the corn starch in the remaining milk, and stir into the simmering milk until thickened. Add salt and seasonings. Turn off heat, and add in the cheddar and cottage cheese.

Drain pasta and mix with sauce and broccoli.  Place in 350 degree oven for about 15 minutes.

Green Chile Mac 'n Cheese

I'm on the hatch chile bandwagon.  I've always been perplexed why grocery stores in Texas incorporate the New Mexican hatch chile into EVERYTHING this time of year, but now I've figure out why: they are good in everything. Yes, everything. And this recipe is probably my fave, by far. Cheese, corn, a bit of green chile spice...it's like these flavors were meant to be together.  Like Peanut butter and jelly.  Like ham and cheese. Like bread and butter. Like cookies and milk.  Like me and all food.

Recipe

• 4 cups pasta - shells or macaroni
• 2 cups half and half
• 1 cup skim milk
• 1/4 cup butter
• 1 small diced onion
• 6 tablespoons flour or corn flour
• 2 cups freshly shredded jack cheese
• 2 1/2 cups freshly shredded sharp cheddar
• 1 can corn
• 1 1/2 cups roasted hatch chiles or jalapenos, seeds removed
• Juice from 1/2 lime
• S&P
• 1/2 cup unseasoned breadcrumbs

Start by cooking the pasta until almost done in heavily salted water (a couple tablespoons).  Cook about 2-3 minutes less than the cooking time, then drain. 

In a saucepan,  melt the butter over medium heat and saute the onion until translucent.  Turn heat to low. Whisk in the flour to create a roux.  Slowly whisk in the cream and milk. Stir in all of the jack cheese, 2 cups of the cheddar, and about 1/2 teaspoon salt (more or less to taste).  Squeeze in the lime juice, then stir in the corn and chiles.  Add the pasta.  Spray a large baking dish with nonstick spray, add the pasta, then top with the remaining cheddar and breadcrumbs.  Bake uncovered for about 25 minutes.

You will love,  I think! These people did! I think.

Creamy Pasta with Roasted Corn & Veggies

I love a good light, creamy pasta.  Toss in some charred corn, veggies, top with grilled salmon... and you have a perfect summer meal.  This was also great leftover, though the pasta soaks up a lot of the sauce so you might want to make a little extra to keep on hand.  This was a brilliant meal to make for my husband who declared the week earlier he was going to try to cut back on carbs, and then ended up eating this Sunday-Wednesday.  I don't try to sabotage people's healthy eating goals, it just seems to come naturally sometimes. Like every Sunday when I bake a batch of cookies large enough to feed a family of 47.

Recipe

• 4-5 cups pasta shells (dry)
• 3/4 cup white wine (I used sauvignon blanc)
• 3/4 cup heavy cream
• 3/4 teaspoon salt
• Pepper to taste
• Several dashes nutmeg
• 2 1/2 tablespoons flour
• 3/4 cup skim milk
• Half lemon
• 1 cup corn
• 3/4 cup peas
• 3/4 cup grape tomatoes, halved
• Parmesan and Parsley

Start by browning the corn in a skillet - high heat, not stirring too often to get that nice charred look/flavor.  Next, make the pasta according to instructions and start the sauce.  Reduce wine in a saucepan for a few minutes, then turn the heat to low and add in cream, S&P, and nutmeg. Allow it to thicken for a minute or two.  Whisk together the flour and milk, then add into the sauce and bring to a really low boil.  Remove from heat, and squeeze in the lemon juice.  Stir the sauce into the drained pasta, then stir in the veggies.  Top with Parmesan and parsley.  Highly recommend with blackened salmon!

Risotto Balsamico with Grilled Chicken

Do you like that name? Risotto Balsamico? It just sounded right, and was more fun than calling it risotto with balsamic glaze.  I want to purse my lips and roll my tongue when I say it.  I want to make this again. Now. It was inspired by my husband's favorite dish at the italian restaurant Taverna in Dallas, and is shockingly easy and fancy at the same time.  In fact, my husband didn't want it at first because 'chicken is too boring for a Sunday.'  What? What was he expecting? Pork belly? 

Actually I really want to make pork belly soon. Maybe this Sunday.

Turned out, he said it's his new favorite dinner.  This recipe is really simple. I made my risotto recipe here, but without the mushrooms.  Then I marinated a few boneless skinless chicken breasts in a cup of balsamic salad dressing (I used Newman's Own), a quarter cup of olive oil, S&P, and some herbs from our garden (a few pinches of minced rosemary and thyme).  Only for an hour or two because that's all the time I had. Then we grilled it, and put it on top of the risotto and topped it with lots of balsamic glaze (store bought).  

I'm telling you guys, make this.  And limit your simultaneous italian bread intake to a normal amount so you don't end up in a carb coma like myself.

Pasta with Asparagus and Lemon Butter Sauce

Did you think I quit? I didn't. I have just been in a bit of a rut.  A rut of every kind, actually.  A cooking rut (lack of time and motivation), an exercise rut (something very bad is happening to my feet), and a work rut (the deal I am working on is quickly going south and my commute is killing me). Luckily I've had several fun social events that are getting me through, but unfortunately they are wedged tightly in between an intense travel schedule  so I show up to most things looking like I'm recovering from mono and in desperate need of a facial. Anyway. 

I have two good posts for this week though.  This one, which is a great weeknight meal that I think you should make tomorrow, and a balsamic risotto that I will post later this week that you should make for your dinner party this weekend. If you're having one.

This was an awesome side dish to our perfectly blackened salmon last week - very quick and a good way to get some veggies.  The pasta was just very lightly sauced, though you could certainly double the sauce recipe to make it a bit heartier if you wanted.  You could also serve it as a the main dish and add in some grilled chicken or shrimp. Oy! I will do that next time.

Recipe

• ~1lb spaghetti or linguine
• 1/4 teaspoon salt
• 1 lb asparagus, cut into 1-inch pieces
• 2 tablespoons butter
• 2 tablespoons olive oil
• Juice from 1/2 large lemon
• 1/4 cup half and half
• 3-4 tablespoons grated parmesan

Start by steaming the asparagus in the microwave for about 2.5 minutes (covered microwave safe dish with a pinch of water).  Drain water, then add cold water and ice cubes (to retain the bright green color). Set aside.  Meanwhile, cook the pasta in salted water until el dente. Drain.  In a sauce pan, melt the butter and add the olive oil, then lemon juice, and slowly whisk in the half and half. Bring to a low boil to thicken for a minute or two.  Mix in the pasta, then stir in the grated parmesan.  Add the asparagus, and serve with fresh Parmesan. Lots of it.

Pasta Salad with Feta and Sun Dried Tomatoes

This is an absolutely delicious and easy pasta salad. My mom used to make it all the time, and I’ve never forgotten it. Actually it got me through the summer of 2003 when I was living on campus in a fraternity house. It goes well with keg beer.

Recipe

• 1 package pasta (I like tortellini or orecchiette)
• 1 jar sun dried tomatoes, julienne cut, drained
• 1 package crumbled feta cheese
• 1 ½ cups zesty Italian dressing
• 1-2 tablespoons freshly chopped herbs (optional)

Cook the pasta, drain. Mix with dressing and tomatoes, and let cool for a bit.  Add plenty of S&P to taste.  Mix in the feta and chopped herbs (I used oregano), and refrigerate until ready to serve.

Chicken Piccata

I’m going to make a bold statement here.  This might be (and I’m using the word might because I’m typing this rather hastily), might be, my favorite recipe on this blog.

Why?? Well, since you’re asking, because it’s:

1.     Very tasty

2.     Very easy

3.     Very fast

4.     Very accessible

5.     Very not-just-everyday-chicken

6.     Very fancy tasting

7.     Very pretty

8.     Very loved by my husband

There. 8 reasons why this is at the top of my favorites list, if not the top.  Seriously, special-tasting dinners that are so easy and fast to make are hard to come by, so everyone should have this in their repertoire.  And if you’re wondering what I mean by accessible, I mean that you probably have a lot of these ingredients in your house at any given time. I don’t, but you do if you’re the Pioneer Woman or Ina Garten.

Also I would like to add that I never thought I would fully back anything with a lemon sauce.  But, I guess times have changed.  Piccata sauce typically doesn’t have mushrooms or sour cream in it, but they both seemed like a good idea to me. And piccata sauce typically does have capers in it, but I didn’t have any.  Those silly things would make the recipe a little less accessible.

Recipe

·       2 boneless, skinless chicken breasts

·       ½ cup flour

·       1 egg, beaten

·       ½ cup seasoned bread crumbs

·       2 tablespoons grated parmesan cheese

·       S&P

·       3-4 tablespoons oil

·       2 tablespoons butter

·       1 cup white wine (I used Sauvignon Blanc)

·       Juice from 1 large lemon (more if you like a stronger lemon flavor)

·       ¼ teaspoon salt

·       1 cup mushrooms

·       2 tablespoons sour cream

·       Parsley (optional)

Preheat the oven to 400. 

The key to good browned, breaded chicken is to pound it/cut it into very thin pieces. I cut my chicken in half horizontally (so it was half the thickness), then pounded it to about ¼- ½ inch thickness.  Mix the flour with 1/2 tsp salt and 1/4 tsp pepper in one bowl, beaten egg in another, and mix the bread crumbs and parmesan cheese in a third. Next, dredge the chicken in flour, shaking the excess off.  Then dip it in the egg (dripping off excess), then the bread crumbs.  Heat the oil in a large skillet over medium-high heat.  Once hot, brown each piece of chicken, about two minutes on each side. Place the chicken on a baking sheet, and bake the chicken for about 8 minutes.

Meanwhile, make the sauce.  Gently wipe out the skillet you made the chicken in and keep the heat around medium. Add a touch of olive oil. Add the two tablespoons of butter and melt.  Add the wine and lemon juice and bring to a low boil. Add the mushrooms and salt. Let the sauce reduce by half, about 10 minutes.  The next step is to add the sour cream, but it can be tricky to keep it from curdling (mine did a little because I was rushing, but don't worry it doesn't ruin the flavor). Remove the sauce from heat, and place the sour cream in a separate bowl. Spoon a bit of the sauce into the sour cream to temper it (so it is no longer cold).  Then whisk the sour cream/wine mixture into the sauce and keep stirring to fully incorporate (you could also do just another tablespoon of butter here, but I like the thickness the sour cream adds).  Bring it back to a low boil to thicken, then remove from heat. Add in a few tablespoons of freshly chopped parsley.

Serve the chicken over pasta, and top with sauce (I served with steamed broccoli too!).

Blackened Chicken with Pasta Primavera

I just had a delightful time making this dinner. Sauteing vegetables of all sorts, making a delicious but somewhat healthy cheesy cream sauce (somewhat), blackening and roasting chicken, boiling pasta....my kitchen was like a scene out of a Food Network show. Minus the video camera and the million dollar paycheck.

This sauce is a nice and light option - not too thick -  and it creates just enough to coat, not drown, your pasta. If you like to drown your pasta, double the sauce recipe.

Recipe
Sauce

• 1 tablespoon butter
• Pinch minced garlic
• Pinch salt
• 1/3 cup white wine
• Juice from 1/2 lemon
• 1 can 2% evaporated milk
• 1 tablespoon corn starch or flour
• 1/4 cup heavy cream
• 1/2-1 cup milk
• 3/4 cup freshly grated parmesan
• Handful fresh chopped basil

Pasta

• 1-2 lbs boneless, skinless chicken
• Blackened seasoning (optional)
• 1 lb Penne or other desired pasta
• 3 tablespoons olive oil
• 2 crowns fresh broccoli, chopped
• 1 red bell pepper, sliced
• 1 lb sliced mushrooms
• Peas! (though I forgot to add mine!)
• 1 container grape tomatoes, halved
• 1 cup shredded mozzarella

Preheat the oven to 350. Start by cooking the chicken (or you could pick up a rotisserie chicken).  Brush the chicken with olive oil, sprinkle with blackened seasoning. Heat 1-2 tablespoons of oil in a large skillet, and brown each side of the chicken - about 3 minutes each side. Transfer to a baking dish and bake the rest of the way - about 15-20 minutes, depending on the size. Cut it into 1-inch pieces.

Meanwhile, cook the vegetables, which you can do by either sauteing or boiling. I sauted mine in a pinch of olive oil, starting with the broccoli because it takes the longest. Saute the broccoli for about 5 minutes, then add in the pepper, mushrooms, and peas (not the tomatoes!). Saute for 5 minutes more, adding a bit of S&P in the process. Transfer to a bowl.

In the same pan (over medium heat), add 1 tablespoon of butter and garlic. Stir in the wine and lemon and let reduce for a minute or two. Whisk the corn starch or flour into the evaporated milk, and stir into the wine mixture. PS - Did you know that evaporated milk is basically just a healthier way to get that same creamy delicious flavor? It is. Reduce the heat to low and stir in the heavy cream and let it thicken, several minutes. Pour in some milk, about 1/2 cup, more if you want the sauce to be thinner. Mix in the parmesan cheese and fresh basil. Turn the heat to very low.

Hopefully you have already cooked your pasta by now. See, this is all one big multi-tasking challenge. Cook the pasta, drain it, then toss with the sauce, veggies, and chicken, and pour it all into a big ol' casserole dish. Top with the tomatoes and mozzarella, and bake for about 5-10 minutes or so, until the tomatoes are wilted and the cheese is melted. YUM.

I took about 74 pictures of this, so I feel like I need to show you a few more.

Chicken Parmesan

Last night was a real rarity: John and I stayed in on a Saturday night. And it felt great....no heels, no uncomfortable skinny jeans, no fretting over what to wear. Oh yeah - and quality time with my husband! The Green Bay Packers were playing the Vikings so we decided to stay home and cook something scrumptious - my husband's favorite: Chicken Parmesan. I love Chicken Parmesan for its versatility - it is simple yet seems perfect for a special occasion, can be healthy or rich depending on your oil/cheese consumption...and everyone always loves it.  Here is how I make it:

Recipe

Sauce

• 1/4 cup olive oil
• 1/2 large onion, chopped
• Pinch minced garlic (to taste)
• 1/2 cup good/decent red wine (I used Castle Rock Pinot Noir)
• 1 can (28 oz) crushed tomatoes
• 3/4 can (28 oz) diced tomatoes, drained
• 1 1/2 tsp. sugar
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 tsp. pepper

Chicken

• 2-3 lb boneless, skinless chicken breasts (cutlets work best if your butcher has them)
• 1 cup Italian Bread Crumbs
• 1/2 cup shredded Parmesan
• 2 eggs, beaten
• S&P 
• Mozzarella and Parmesan (for topping)
• Olive oil for pan frying

Start by pounding the chicken to 1/4 in thickness (I usually buy the chicken cutlets at the meat counter so I can avoid this). Place the chicken between two pieces of parchment paper and pound to thin out, then cut the chicken into smaller pieces if desired.  S&P the chicken. Preheat the oven to 375.

Next, make the sauce. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and cook for 5-10 minutes. Add the wine, and let it reduce a bit. Stir in the tomatoes, sugar, and herbs and bring to a low simmer. Reduce the heat to low.

Place the beaten eggs in a large shallow bowl, and mix the bread crumbs and Parmesan in another.  Dip the chicken in the eggs, letting the excess drip off, then the breadcrumbs. Use your fingers to pat the breadcrumbs onto the chicken, then spray with PAM to help them stick.

Spoon about half of the sauce into a large casserole baking dish. Heat about 1/4 cup olive oil in a large frying pan, over medium-high heat. Brown the chicken, several at a time, about 3 minutes or so on each side..until golden brown. Place the chicken in the casserole dish, over the sauce.  Once all the chicken have been browned, place the dish in the oven and bake for about 15 minutes.  After 15 minutes, sprinkle the chicken with Mozzarella, then broil for a few minutes until melted.  

Serve over pasta and with extra sauce (and more Parmesan!).

Chicken and Pasta with a White Wine Lemon Butter Sauce

 

Sorry! I've been absent the last several days. This week was not a good example of work/life balance - there was very little life and really a lot of work. But, it's Saturday now and I get to reflect back on the truly delicious dinner we had last Sunday. My husband claimed it was his favorite thing yet (and he ate the leftovers Mon-Wed) - so I'm going to claim victory on this one.

Recipe

• 4 boneless, skinless chicken cutlets (or breasts pounded 1/4 in thick)
• 1/2 cup flour
• 1/4 teaspoon S&P
• 1 egg
• 1 cup italian style bread crumbs
• 1/2 cup parmesan cheese
• olive oil
• 1 lb mushrooms (optional)
• 1 package linguine
• 3 tablespoons butter
• 1 cup white wine (I used Sauvignon Blanc)
• 1/4 cup chicken broth
• 1 tablespoon sour cream
• 1 tablespoon heavy cream
• 1 teaspoon dijon mustard
• dash Worcestershire
• Fresh chives (optional)

Preheat the oven to 350. Heat several tablespoons of olive oil in a skillet over medium heat. Mix the flour and S&P in a bowl, the bread crumbs and parm in another bowl, and a beaten egg in another. Dredge the chicken in flour, then egg (letting the excess drip off), then the bread crumbs. Brown the chicken in the olive oil over medium-high heat, about 3 minutes each side. Place each chicken in a large baking dish, and surround with mushrooms (if using). Drizzle the mushrooms with olive oil. Bake for about 15 minutes.

Meanwhile, prepare the pasta and make the sauce.  Melt the butter over medium heat, then add the wine. Let simmer for several minutes. Add the chicken broth (or I used 1/4 tsp chicken base), dijon, and worcestershire. Let simmer for a few more minutes. Reduce the heat to low, then slowly whisk in the sour cream and heavy cream. Bring to a low simmer to allow it to thicken a bit (sauce will still remain relatively thin).

Divide the pasta into 4 bowls, top with chicken and mushrooms, then pour over the desired amount of sauce. Garnish with chives.

 Since there is only two of us (and I typically cook for 4-6), we had leftovers all ready for Monday night!

Creamy Vegetable Pasta Primavera (with shrimp, steak, chicken, etc)

I am writing this post under an extreme case of jet lag. I got into Thailand last night, was wide awake the entire night, and hit the gym by 3:45 AM.  I am killing some time before my next meeting by writing about the incredibly delicious dinner my husband and I made last week. That's right, I am giving him partial credit. He suggested we make some sort of creamy pasta with tons of vegetables, and top it with steak and shrimp. It all sounded great until he said 'topwith steak and shrimp.' That sounded awful busy to me, with the cream, pasta, all the vegetables etc. However, as a gal who loves a cooking challenge (and a dinner thumbs up from her husband), I agreed and went to the grocery store. We love what happened here. John claimed it was one my best ever (though you may find that comment on a few of my recipes, so take it with a grain of salt)....but I concur. This was dang good.

Recipe

• 2-3 tablespoons olive oil
• 1 tablespoon butter
• 1/2 onion, chopped
• 1 lb asparagus, chopped
• 1/2 lb mushrooms, any variety
• 4-5 tomatoes, sliced and seeded
• 1 can corn

Sauce

• 1/2 cup white wine
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 - 1 cup milk
• 2 tablespoons cream cheese
• 1/2 cup grated Parmesan
• fresh oregano (2 tablespoons)
• 1/2 cup fresh parsley

Pasta

• 1 lb bowtie pasta

One of the keys to making a good vegetable primavera is to not let the vegetables get too overdone. I ensured this by lightly sauteing them in batches. I heated a tablespoon of olive oil with a tablespoon of butter over medium heat. First, I added the onions and cooked for about 10 minutes.

Then, I removed those and lightly cooked the asparagus, about 3-5 minutes. I then cooked the mushrooms about 5 minutes, then the tomatoes just until done. Transfer all the remaining vegetables to a plate. Reduce the heat to medium-low.

Meanwhile, prepare the pasta, drain and set aside.

Pour 1/2 cup dry white wine in the sautee pan to deglaze. Add 1 tablespoon butter, and 1/2 cup chicken broth. Whisk to combine, then bring to a low boil and let reduce...about 10 minutes.  

Add the heavy cream and milk. Bring the sauce to a low boil and let it thicken for about 15 minutes.  Add about 1/4 teaspoon pepper. 

Whisk in the 2 tablespoons cream cheese and 1/2 cup grated parmesan. Combine thoroughly and remove from heat. 

Stir in plenty of fresh parsley and the oregano (or basil would be awesome!). Mix in all the vegetables and pasta. If the sauce is too thick for you, feel free to add another splash of milk.

We topped ours with grilled shrimp and filet mignon...but chicken would be awesome too. For the grilled shrimp, simply toss peeled shrimp with olive oil, salt & pepper, and grill on each side for about 3 minutes. I don't know how to grill the filet. My husband did that.

  Here they are hanging out together by the fire (it was a chilly night)...

And getting a little cozier...

Top with plenty of parmesan and enjoy!

Chicken Cacciatore

 I'm too tired to be funny or clever today, so if you're looking for something fun to read - this isn't it. If you are looking for a good Chicken Cacciatore recipe, you have come to the right place. This was a very good Sunday night dinner last week, and is something I will definitely be making again.

Recipe

• 2 split chicken breasts, bone-in and skin on
• 4 chicken drumsticks
• 1/2 stick butter
• Flour
• 1 red pepper, chopped and seeded
• 1 onion, sliced
• 1 cup wine
• 2 cans diced tomatoes (14 oz each)
• 1 teaspoon turmeric
• 1/2 cup chicken broth
• 2 cups mushrooms
• Bowtie pasta, cooked and drained

Heat 2 tablespoons of the butter over medium heat in a large dutch oven. Dredge each chicken piece in flour, and sprinkle with plenty of salt and pepper.  Add the chicken to the melted butter and brown on each side.

Transfer the chicken to a plate. Add the red pepper and onion to the pot, and deglaze with one cup of wine - red or white is fine. I used red, but most chicken cacciatore recipes call for white. Add about 1/2 teaspoon each of salt and pepper.

Turn the heat to medium-high, and let the wine reduce a little (by about half). Add in 2 cans diced tomatoes, with the juice.

 Stir in the turmeric.

Place the chicken back in the pot, and throw in the mushrooms.

 Spoon some of the sauce over them....add a little chicken broth if you need more liquid...

Cover the pot and simmer on medium-low for about 20-30 minutes, until the chicken is done. Transfer the chicken to a plate, and turn the sauce up to medium-high heat to let it thicken. Whisk in about 1/4 cup flour and boil for about 10 minutes. Serve the sauce and chicken over pasta with plenty of parm...