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Posts Tagged ‘One Dish’

I recently received the Canyon Ranch: Nourish cookbook from one of the readers of my healthy living blog. It is a beautiful cookbook full of delicious and healthy recipes. Brandon and I have both skimmed through the book and I’m pretty sure that we want to make every single thing in it!

I was feeling a chicken dish for dinner tonight and this recipe for Rustic Chicken sounded perfect given the blast of winter weather that we’re experiencing. Last week it was 80 degrees, this weekend it is 40 and raining…go figure. I am ready for spring to be here to stay!

This Rustic Chicken is simple and comforting but still elegant and flavorful with the addition of fresh herbs and a nice mixture of vegetables. I made a some changes to the original recipe, including adding carrots and parsley and subbing oregano for the sage. Next time I will use chicken cutlets rather than full breasts because I think they will absorb more flavor and we found we didn’t need a whole breast with all the other elements of the dish.

One Year Ago: Baby Greens with Warm Goat Cheese
Two Years Ago: Simple Broiled Mahi

Rustic Chicken
(Recipe adapted from Canyon Ranch: Nourished)

Ingredients:

3 tablespoons extra virgin olive oil, divided
1/4 cup shallots, sliced thinly
1 cup seasonal wild mushrooms, sliced (I used white and baby portobello)
1 1/2 cups frozen pearl onions
1 cup baby carrots
2 cups chicken stock
1/4 teaspoon fresh rosemary, chopped
1/4 teaspoon fresh oregano, chopped
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 cups cooked pasta
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 4-ounce boneless, skinless chicken breasts

For garnish: grated Parmesan cheese and chopped parsley

Directions:

Season chicken breasts generously with salt and pepper. In a large sauté pan, over medium heat, heat one tablespoon of oil. Sauté chicken breasts for 5-6 minutes per side or until browned and internal temperature reads 160 degrees. Remove from heat and cover loosely to keep warm.

Add remainder of oil to pan and saute shallots, mushrooms, onions and carrots for 8-10 minutes, or until shallots are translucent and mushrooms are soft. Add chicken stock, deglaze pan and reduce liquid by half.  Add rosemary and oregano and season with salt and pepper. Add pasta and toss together until well combined.

Evenly divide the pasta mixture into 4 bowls.  Top each serving with a chicken breast and sprinkle with grated cheese and parsley.

Yield: 4 servings

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I am not exaggerating when I say that I have no reason to ever try another chicken and dumplings recipe. This one is going straight to the “tried and true, will make this for years and years to come” file. I have tried a lot of chicken and dumplings recipes and have never been blown away by any of them – except for this Chicken Pie With Biscuit Crust but it’s not truly chicken and dumplings.

I was in the mood to cook on Saturday afternoon. I wanted to make a dinner that would take a while so that I could spend the evening hanging out in the kitchen, one of my favorite activities to relax and unwind. I chose this recipe from Tyler Florence because I loved that it featured homemade stock, sauce and dumplings. No canned stock, cream of yuckiness soup or refrigerated biscuits.

I made the stock by placing an organic/free range chicken in a pot with garlic, peppercorns, thyme and salt. I covered the chicken with water and boiled. This was a great reminder that homemade stock is easy and far superior in flavor to what you buy in the store. While I am guilty of buying stock, I will be trying to keep some homemade stock in the freezer moving forward. I only used about half the stock this rendered in the chicken and dumplings so I was able to freeze a good amount of leftovers!

I put Brandon to work shredding the cooked chicken while I prepared the sauce. I sauteed carrots, celery and garlic in a mixture of butter and oil and then added in flour to make a roux. I slowly incorporated the chicken stock and then added in extra veggies. I love that this recipe includes peas and pearl onions. The sauce simmered until it was thickened. You get a nice creaminess with the sauce by adding a little heavy cream at the end. Side note: please remember to taste your sauce as you go and season – you might need to add a good bit of salt.

Soon enough it was time to add the chicken and dumplings and sit back and watch magic happen. I love dropping the dough in and then seeing it turn into perfect dumplings.

While this is a labor intensive recipe, it is not hard. I highly encourage you to try this now that the temperatures are dropping and the leaves are turning. This dish is so comforting and it just feels good to eat it knowing that everything is made from scratch.

One Year Ago: Peanut Butter Chocolate Chip Banana Muffins

Chicken and Dumplings
(Recipe source Tyler Florence)

Ingredients:

FOR THE CHICKEN AND STOCK
1 (3 to 3 1/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 head garlic, split through the center (leave garlic unpeeled)
2 tablespoons kosher salt
Enough water to cover chicken

FOR THE DUMPLINGS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup chopped chives
3/4 to 1 cup buttermilk

FOR THE SAUCE
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped chives, for garnish

Directions:

FOR THE CHICKEN AND STOCK
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Bring water to a boil over medium-high heat and then reduce to a simmer.  Cook for one hour until the chicken is tender and internal temperature registers at least 165 degrees. Skim the surface of fat as it cooks.

Remove chicken from pot and place on a cutting board. Let rest until it is cool enough to handle. Strain the stock and set aside. When chicken has cooled, shred and set aside.

FOR THE DUMPLINGS
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

FOR THE SAUCE
In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux and continue to stir for two minutes to coat the veggies in flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Discard the bay leaves, season with freshly cracked black pepper and garnish with chopped chives before serving.

Yield: 6-8 servings

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68 Days of Gourmet: Day 47

This is going to be short and sweet. I am sick for the first time in almost two years and need to get to bed! My throat is so sore but luckily no fever. I made this Thai Beef Noodle Soup on Monday night when the sore throat was first making its appearance. It has great flavor. The ginger and lime juice gave the broth so much flavor. And I’m usually not really into beef-based soups but thought it was perfect in this dish. I had some leftover noodles and whipped up another batch of broth using chicken stock and left the beef out – also delicious.

Needless to say, there isn’t much to report on the fitness front. I taught BodyPump Monday morning but after that the sickness started creeping in. I was really feeling ick by Tuesday. It has taken every ounce of my willpower not to go to a yoga class the past couple days but I know that my body needs the rest and my instructors and classmates would not appreciate my attendance while sick! I’m itching to practice though since I’ve missed my regular Sunday and Tuesday classes. But since I’ve been sick my appetite has been a little off and I’ve struggled to get enough fruits and veggies in. Hopefully a good night of sleep will be just what I need!

Thai Beef Noodle Soup
(Recipe adapted from Gourmet, February 2008)

Ingredients:

1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1/4 teaspoon salt
1 pound flank steak (I used a flat iron steak, much cheaper!)
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 large garlic clove, minced
1 1/2 teaspoons Thai green-curry paste (or more if you want to kick it up a little)
2 cups reduced-sodium beef broth
1 tablespoon fresh lime juice, plus extra slices for serving
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles

Directions:

Mix together soy, honey, 1 tablespoon fish sauce and 1/4 teaspoon salt in a shallow baking dish. Add steak and turn to coat. Marinate at room temperature for 20 minutes.

While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium heat until it shimmering. Cook shallots, stirring occasionally, until golden brown, about 5-8 minutes. then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger, garlic and curry paste and cook for another minute. Add add broth and simmer over low heat for 5 minutes. Stir in lime juice, remaining tablespoon fish sauce and salt to taste and keep warm, covered.

Heat grill pan or large skillet over medium-high heat, then lightly oil. Cook steak, turning once, about 12 minutes total or until internal temperature reaches 120 degrees for medium rare. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

While steak stands, cook noodles following package directions. Drain well, then add to vegetables and mix well. Divide noodles among 4 bowls and top with 1/2 cup broth. Cut steak in half lengthwise, thinly slice across the grain and serve on top of noodles. Garnish with a lime wedge.

Yield: 4 servings

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68 Days of Gourmet: Day 45

This might seem like a strange combination but just trust me on this one – it’s good. What was not good was my decision to start this risotto at 8:45 after I got home from yoga. I was so hungry I didn’t know if I’d make it through all the stirring! Risotto isn’t hard, it just requires constant attention and a block of time. I was expecting this risotto to be a simple weeknight dinner but it really surprised me. The flavors green pea and bacon flavors were great together and the addition of lemon zest and juice at the end added an unexpected brightness. I also really appreciated not having to open a bottle of wine to make this dish!

Unhappy to report that my left leg is not getting much better. After my run on Monday it was swollen and sore. Boo. I planned on running the RaceFest Half Marathon in April but that’s not looking good for me unless my leg starts feeling better. I’ve taken the rest of the week off of running but I’m going to test it out again this weekend to see how it’s feeling. The high here is 60 degrees on Saturday and Sunday and I can’t wait to get outside! It’s been such a cold and wet winter. I’m going to embrace the two days of nice weather to the fullest!

I taught BodyPump tonight and felt like pushing it a bit. Went super heavy on my weights for squats and back and hamstrings. Maybe the Olympics are inspiring me to be a better BodyPumper!? ;) (Seriously – did you see Shaun White and Lindsey Vonn win their gold medals? Amazing!)

And time for bed…up early tomorrow for my 6:30 hot vinyasa class. Can’t wait! Hope I’m not feeling too sore from BodyPump.

Risotto with Bacon and Green Peas
(Recipe adapted from Gourmet, January 2009)

Ingredients:

3 1/2 cups reduced-sodium chicken broth
1 cup water
2 bacon slice, chopped
2 garlic cloves, minced
2 tablespoons shallots, minced (my addition – omit if desired!)
2/3 cup Arborio rice
2/3 cup frozen green peas
4 tablespoons Parmigiano-Reggiano, grated
2 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice

Directions:

Bring broth and water to a simmer in a small saucepan.

In a separate heavy saucepan, cook bacon over medium heat until crisp. Transfer to paper towels to drain.

Reduce heat to medium-low and add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, 1/4 cup at a time, stirring frequently. Make sure each addition has been absorbed before adding the next. Rice is done when tender and creamy but al dente, about 20-22 minutes. You might not have to use all of your broth but  reserve leftover broth mixture to thin the ristotto before plating.

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, lemon zest and lemon juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Yield: 2 servings

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68 Days of Gourmet: Day 37

It’s Wednesday night…which means I’m on my own! Brandon is in a bowling league (seriously) on Wednesday nights so I get to enjoy a night of eating whatever I want and watching what  I want on TV. Glorious! :) Tonight I had leftover Coconut Red Lentil Curry, a salad and a chocolate chip cookie.  It’s always some sort of meat-free feast!

It’s been a very relaxing night. I took the day off from exercising because I haven’t had a rest day in over two weeks and I’m just tired and my body needs a break. I’ve started teaching a BodyPump class on Monday mornings at 6 a.m. and it’s been a big adjustment. The 5 a.m. wake up call is very early for me. I know I’ll get used to it but so far I feel like I start the week in a sleep deficit.  The good thing is that I have a class full of people up early with me and they are ready to work!

Yesterday I went to a hot vinyasa class at Y2 Yoga. I’m so sad that my one month unlimited “new student” pass is ending! My brother-in-law and his wife gave me a pass to try this studio for Christmas. Obviously, I’ve definitely been using the free month to its fullest extent! So now I have to make the decision whether to buy a 10 class pass or a month unlimited. There’s about a $25 difference in price. I’m just not sure which is the right fit. I know I’ve been all about the yoga lately but I’m starting a new half marathon training plan on February 1. I dont’ know if I can fit in teaching BodyPump, running 4-5 days a week and utilizing a month unlimited pass to it’s fullest extent? Thoughts?

Okay…back to food. I’m sure you’re confused about the meaty pasta dish in the picture above since I’ve been going on and on about vegetarian dinners and working out. I made this dish on Monday night. It’s a Greek dish – Lamb and Eggplant Pastitsio. I was craving eggplant and love Greek food so this recipe hit the spot.

It was so good…the cinnamon added an awesome warm flavor to the lamb sauce and the nutmeg I added to the cheese sauce complimented it perfectly. Although it took a couple hours start to finish, the end result was totally worth it. And it’s not all hands on time – lots of simmering and baking time in there too. I thought the double layer was really fun – you mix the bottom pasta layer with the meat sauce and the top pasta layer with the cheese sauce. Yum! I’m so embarrassed to admit that we both went back for not only seconds but thirds! And we had the leftovers again last night. If you’re a Greek food lover this is a must try. And just a side note, I think you could sub beef for the lamb if you’re not a fan of lamb.

Lamb and Eggplant Pastitsio
(Recipe adapted from Gourmet, October 2001)

Ingredients:

FOR THE LAMB SAUCE
1 large onion, diced
1 tablespoon olive oil
1 pound lean ground lamb
2 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-ounce) can crushed tomatoes

FOR THE CHEESE SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove or a pinch of nutmeg
1/2 pound feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

FOR THE PASTA
10 ounces penne (3 cups)

Directions:

FOR THE LAMB SAUCE
Heat oil in a heavy pot over medium heat. Add onion and cook 3-5 minutes, until softened. Add lamb and continue cooking over medium-high heat, stirring to break up lumps. Cook until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar and pepper and cook another 2 minutes, stirring frequently.

Stir in eggplant and tomatoes. Gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season generously with salt and pepper.

FOR THE CHEESE SAUCE
Preheat the oven to 425 degrees.

While meat sauce is simmering, melt butter in a small heavy saucepan over medium heat. Stir in flour and cook, stirring frequently, 2 minutes. Whisk in milk and add garlic clove and whole clove or nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt and pepper and cook, whisking vigorously, until cheese is well incorporated.

Beat eggs in a large bowl and slowly add sauce to eggs, whisking constantly.

Cook pasta in a large pot of boiling salted water. Slightly undercook the pasta since it will finish in the oven. Drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.

TO ASSEMBLE PASTITSIO
Pour pasta with lamb sauce into a 9 x 13 baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.

Bake uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

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68 Days of Gourmet: Day 18

Brandon had been requesting Chicken and Dumplings or Chicken Pot Pie for dinner for several weeks. I browsed through The Gourmet Cookbook and found this recipe for Chicken Pie with Biscuit Crust. Kind of a hybrid of Chicken and Dumplings and Chicken Pot Pie – perfect.

I honestly wasn’t expecting much. I mean, I knew it would be a good dinner but I’m really not a pot pie kind of person. I know that sounds strange…but in general I’m not really so into comfort food. I was wrong. This was amazing. So amazing that I insisted that I didn’t need any help with the cleanup so I could shovel down more as I was putting away the leftovers :)

This can be a relatively quick dinner if you use leftover chicken, a rotisserie chicken or pre-roast a chicken. I put my chicken in to roast that morning while I was out on my run and getting ready for work. Really cut down on the prep time that night.

The biscuit crust was so delicious and the addition of cheddar cheese to the dough really made it special. The filling was a nice consistency and seasoned perfectly. This chicken pie will definitely become a winter tradition in our house!

Chicken pie with Biscuit Crust
(Recipe adapted from The Gourmet Cookbook, printed in Gourmet magazine – January 1991)

Ingredients:

FOR THE FILLING
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large celery ribs, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken)
1/2 cup green peas
1 onion, chopped
1/2 stick (4 tablespoons) unsalted butter
5 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, to taste
1/2 cup minced fresh parsley leaves

FOR THE BISCUIT CRUST
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
1/3 cup buttermilk

An egg wash of 1 egg yolk and 1 tablespoon of milk

Directions:

FOR THE FILLING
Bring the broth to a boil over medium high heat in a medium saucepan. Add the carrots, potatoes and celery and simmer, uncovered, for about 10-15 minutes. Vegetables should be tender. Using a slotted spoon, transfer the vegetables to a large bowl, reserving the broth. Add chicken and peas to the bowl.

In another saucepan, melt butter over medium heat and add onions. Cook, stirring frequently, until onions are softened and transparent. Stir in flour and cook, stirring constantly, for 3 minutes to create a roux. In a slow stream, add 3 cups of the reserved broth. Whisk constantly and bring to a boil. Add the thyme and let the sauce simmer for about 5 minutes, stirring occasionally. Remove from heat and stir in the nutmeg, parsley, salt and pepper. Pour over the chicken mixture and stir gently until combined.

Transfer the mixture to a greased 2-quart shallow baking dish.

FOR THE BISCUIT CRUST

Preheat the oven to 450 degrees.

Sift together the flour, baking powder and salt into a medium bowl. Add the butter and blend mixture with your fingers or a pastry cutter until it resembles a coarse meal. Add the cheese and toss to coat. Beat together egg and buttermilk. Add egg mixture to flour mixture and stir just until the mixture comes together and a dough forms. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough. At this point you can either spoon 2-inch balls of dough onto the chicken mixture (drop biscuit style) or gather the dough into a ball, and on a floured surface pat out 1/2 inch thick. Cut rounds with a 2-inch cutter dipped in flour. Gather scraps and repeat until all dough has been used.  Arrange the rounds on the chicken mixture.

Before baking brush tops with an egg wash or whole milk. Prick holes into the biscuits with a fork. Bake for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

Yield: 4 servings

NOTE:
* Filling can be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.

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lasagnaveggierollfgts

I’m visiting my grandmother for a few days. When I arrived this afternoon she had planned Veggie Lasagna Rolls for dinner. My grandmother definitely shares my sentiment that not every meal has to include meat. I was really excited that she had chosen this dinner after indulging in lots of July 4th burgers and hot dogs yesterday.

She had prepped all of the ingredients so all I had to do was assemble everything. How nice is that? I would like a full-time sous chef please! These rolls are definitely much easier to prepare than traditional lasagna. You could do anything you are feeling with the filling. I think a traditional ricotta/Italian sausage combo would be excellent in these too. I personally loved the veggies and recommend you try these!

Veggie Lasagna Rolls
(Recipe adapted from Kroger My Recipes)

Ingredients:

7-8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount)
1 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, shredded and divided
2 tablespoons Parmesan cheese, grated
1 egg white, lightly beaten
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 teaspoon dried basil (or 2 teaspoons fresh)
1/2 teaspoon salt
Fresh pepper, to taste
1 tablespoon olive oil
1/2 cup red pepper, diced
1/2 cup zucchini, diced
1/2 cup mushrooms, diced
1 cup fresh spinach, chopped
Cooking spray
2 cups marinara sauce

Directions:

Preheat oven to 400 degrees. Prepare a 9 x 11 glass baking dish with cooking spray.

Combine the ricotta, 1/4 cup of mozzarella, Parmesan, egg white, parsley, basil, salt and pepper. Set aside.

Heat a skillet over medium-high heat. Add olive oil and saute red pepper, zucchini and mushrooms for about 3 minutes. Add garlic and saute for another minute. Add chopped spinach and stir until wilts. Remove from heat and let mixture cool.

Combine vegetables with ricotta. Spread the cheese mixture over noodles in a thin layer, working one at a time. Like so…

lasagnaveggierollexample

Roll up and place in prepared baking dish, seam side down. You should have anywhere from 6-8 rolls. Spoon marinara sauce over each roll and cover with foil. Cook for 20 minutes. Remove from oven and top with remaining mozzarella cheese and bake uncovered for an additional 5-10 minutes, until cheese has melted.

Yield: 3-4 servings (if you’re piggy like me and eat 2 per serving!)

lasagnarollspan

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bbqchickenpizzaafter

Homemade pizza is one of our favorite easy dinners and BBQ chicken pizza is one of our favorite ways to use leftover chicken. You use BBQ sauce for the base, shredded cooked chicken, caramelized onions and cheese. It’s a different taste than your traditional pizza but we think it’s delicous!

BBQ Chicken Pizza
(Recipe source Bakin’ and Eggs)

Ingredients:

1 ball pizza dough (homemade or we recommend Publix or Trader Joe’s)
1/4 cup bbq sauce (we recommend a mix of a sweet BBQ sauce and this hot BBQ sauce)
1/2 cup cooked chicken, shredded
1/4 cup caramelized onions
1-2 cups shredded cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)

Directions:

Preheat oven to 425-450 degrees (follow directions on dough).

Working on a floured work surface, roll the pizza dough out into about a 12-inch round circle. Spread a layer of the BBQ sauce over the surface, leaving about 1/4-inch border around the edges. Evenly spread the onions and chicken over the sauce and top with cheese.

Place in oven (on a pizza stone or a baking sheet) and bake for about 18-22 minutes. Start checking it at about 15 minutes.

bbqchickenpizza

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goatcheeseveggiepasta

I saw this recipe on Smitten Kitchen and it reminded me of an old favorite I hadn’t made in a while. One of my favorite easy pasta dishes is to saute vegetables and mix them with pasta and flavored Boursin cheese (usually garlic and herb). I love goat cheese so when I saw the recipe on SK I wanted to try my recipe with goat cheese instead of Boursin.

The beauty of this dish is that you can use whatever veggies you have on hand or prefer. Tonight I was feeling zuchinni, broccoli and sun dried tomatoes. This is a great meat-free dish. I’m looking forward to the leftovers!

Goat Cheese Veggie Pasta
(Recipe inspired by Smitten Kitchen)

Ingredients:

1/2 box pasta (penne or spiral)
2 tablespoons olive oil
1 zucchini
1 small head broccoli
1/4 cup sun dried tomatoes, rehydrated
1 clove garlic, minced
1/2 tsp Italian seasoning
2 -4 ounces goat cheese, depending on how cheesy you want to get
Salt and pepper, to taste

Directions:

Cook pasta according to directions on package. Drain and reserve 1/2 cup pasta water.

In the meantime, preheat a large skillet over medium high heat. Add olive oil and heat until shimmering. Add zucchini and broccoli and saute for about 5 minutes. Add garlic and cook another minute.

Remove from heat and stir in sun dried tomatoes, Italian seasoning, goat cheese and pasta. Stir until cheese is melted and coats pasta. Add in some of the reserved pasta water if needed. Salt and pepper to taste.

Yield: 2-4 servings (depending on how hungry you are!)

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pastavodka

Brandon is in the middle of law school finals and I haven’t been seeing much of him lately. He’s been studying around the clock. He had a final from 6-9 last night and I wanted to have a simple dinner waiting for him when he got home. I’m not going to lie that the inspiration for this dish was a great bottle of Toscano Rosso that I tried while I was wandering around Whole Foods after work yesterday.  I picked up a bottle and decided it would be a pasta night.

I had all the ingredients on hand for Pasta with Vodka Sauce and it was perfect with ciabatta served alongside. I love how easy this dish is to put together – the touch of red pepper and fresh basil definitely set it off. Try this out next time you are looking for a simple pasta dish.

Pasta with Vodka Sauce
(Recipe source mostly Bakin’ and Eggs with guidance from the Joy of Cooking)

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1/4 cup vodka
1 tablespoon butter
1/4-1/2 teaspoon red pepper flakes (depending on your spice tolerance)
1 15 0unce can of tomato sauce (pureed tomato)
1/3 cup heavy whipping cream
Shaved Parmesan, for garnish
Basil, thinly sliced, for garnish
Salt and pepper, to taste
1/2-3/4 box of pasta (a little less than 1 pound) ziti or penne recommended
1/2 cup reserved pasta water

Directions:

Heat oil in large saute pan over medium heat. Add onion and cook for about 3-4 minutes, until it starts to get tender and translucent. Add garlic and cook for an additional 2 minutes. Add vodka and let cook for about 2 minutes, until most of the liquid has been absorbed. Add butter and red pepper flakes. Let butter melt into onion mixture. Pour in tomato sauce and reduce heat to medium-low. Let simmer for 10 minutes.

Meanwhile, bring salted water to boil in a large pot. Follow directions on pasta packaging for cooking. Drain pasta, reserving 1/2 cup of the pasta water in case you need to thin your sauce.

Pour cream into tomato mixture and stir to combine. Add drained pasta and toss to combine. Season to taste with salt and pepper. Garnish plates with Parmesan and basil.

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