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Mascarpone Garden Pasta

2

Posted on 26-08-2011 | By: Heather

Category : Comfort Food, Dinner, Pasta, Quick Dinners, Sauces, Vegetables

Tags: , , , ,

I love to make new pasta dishes! They are so comforting and they can be a one dish dinner that is very pleasing for your taste buds and your tummy! Pasta dishes are so fun to create things and just let your mind go wild because you can put just about anything in a pasta dish and you can have so much fun creating the sauce! When it comes to pasta you never have to eat the same thing twice because the possibilities are endless, however, once you make this pasta you will want to have it all the time because it is THAT good!!

Mascarpone Garden Pasta

Ingredients

  • 1lb hot Italian sausage (removed from the sausages from the casings)
  • .5 yellow onion (chopped)
  • .5 red onion (chopped)
  • 2-3 garlic cloves (minced)
  • 12oz box Garden delight pasta (you can sub any other type of pasta you like)
  • 1/3 cup white wine
  • 1-2 bundles of fresh Asparagus
  • 14.5oz can diced tomatoes
  • 4 tablespoons Mascarpone cheese
  • 3-4 tablespoons parmesan cheese (for garnish)
  • 1-2 tablespoons chopped fresh basil
  • Salt & Pepper to taste

 

Start a large pot of water on the stove and salt the water. Bring the water to a boil to cook the pasta and asparagus.  I like to use the Ronzoni Garden Delight in the picture above. It gives you a full serving of vegetables it is colorful and delicious! This is not a paid advertisement or anything but this is my pasta of choice and I always have it on hand!

Heat a large skillet on medium heat. Once heated take the sausages out of the casings add the sausage to the pan and cook for 5 minutes until it starts to brown. Chop it up a bit with a spatula so it can cook.

Add the chopped onions and garlic to the sausage and cook for another 5 to 8 minutes until the onions are translucent stir it up here and there so everything cooks evenly.

Add the wine to the pan to de glaze the pan and get any bits off the bottom of the pan with a wooden spoon. Let the wine cook off for 4 to 5 minutes.

I use this container to store wine that we do no finish or sometimes I buy a wine just for cooking and put it in this container in the fridge. This way I always have wine on hand for a recipe and I do not have to worry about running out to buy a bottle! That book in the background is where I write down my recipes and crazy inventions in the kitchen so that I can remember how I did it to share it with you guys!

The pasta water should be boiling at this point. Add the pasta and the asparagus. Look how colorful the pasta is! Just gorgeous! I already had some cooked asparagus this time but the first time I did not. I chop the asparagus into thirds and boil with the pasta for 6 to 8 minutes.

Add the can of diced tomatoes and stir. Cook for 2 to 3 minutes.

Add the mascarpone cheese. Let the sauce cook on medium low heat for 2 to 3 minutes. Taste test and add salt and pepper to taste.

This is what the mascarpone container looks like incase you have never bought it before and you are unsure what to look for.

 I had already cooked and seasoned asparagus this time so I took them out of the container and cut them into thirds and added them to the skillet.

Once the pasta and asparagus are cooked add straight from the pasta water to the sauce skillet and stir to combine.

Add 1 to 2 ladles full of pasta water to help the sauce combine and stick to the pasta.

Look at all that creamy sauce!! As you stir it you can hear how creamy it is!

Garnish the top with the parmesan cheese and the chopped basil.

Plate and serve!

Yum Yum… Look at that!

I served ours with some toasted French bread and a glass of red wine! Oh I can’t help it let’s get a close up look at that pasta!

The Mascarpone cheese really is the star of this dish. It is an awesome cheese and you can do sweet desserts or savory dinners with this ingredient. I love all the goodness from the garden pasta and the color it brings to the dish! The spiciness of the sausage and crisp refreshing asparagus combined with the creaminess of the sauce…YUM! All I can tell you is make this for dinner and anyone you serve it to will love you and the dinner!!

What’s your favorite pasta dish? Have you ever cooked with Mascarpone? What is your favorite dish to make with it? 

Mascarpone Garden Pasta
Print
: Dinner, Pasta
: Heather
: 5 mins
: 25 mins
: 30 mins
Ingredients
  • 1lb hot Italian sausage (removed from the casings)
  • 5 yellow onion (chopped)
  • 5 red onion (chopped)
  • 2-3 garlic cloves (minced)
  • 12oz box Garden delight pasta (you can sub any other type of pasta you like)
  • 1/3 cup white wine
  • 1-2 bundles of fresh Asparagus
  • 14.5oz can diced tomatoes
  • 4 tablespoons Mascarpone cheese
  • 3-4 tablespoons parmesan cheese (for garnish)
  • 1-2 tablespoons chopped fresh basil
  • Salt & Pepper to taste
Instructions
  1. Start a large pot of water on the stove and salt the water. Bring the water to a boil to cook the pasta and asparagus.
  2. Heat a large skillet on medium heat. Once heated add the sausage and cook for 5 minutes until it starts to brown.
  3. Add the chopped onions and garlic to the sausage and cook for another 5 to 8 minutes until the onions are translucent.
  4. Add the wine to the pan to de glaze the pan and get any bits off the bottom of the pan with a wooden spoon. Let the wine cook off for 4 to 5 minutes.
  5. The pasta water should be boiling at this point. Add the pasta and the asparagus. Chop the asparagus into thirds and boil with the pasta for 6 to 8 minutes.
  6. Add the can of diced tomatoes and stir. Cook for 2 to 3 minutes.
  7. Add the mascarpone cheese. Let the sauce cook on medium low heat for 2 to 3 minutes. Taste test and add salt and pepper to taste.
  8. Once the pasta and asparagus are cooked add straight from the pasta water to the sauce skillet and stir to combine.
  9. Add 1 to 2 ladles full of pasta water to help the sauce combine and stick to the pasta.
  10. Garnish the top with the parmesan cheese and the chopped basil.
  11. Plate and serve!
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Gorgonzola Crusted Steak with Arugula Watermelon Salad

11

Posted on 23-08-2011 | By: Heather

Category : Beef, Dinner, Quick Dinners, Salads, Side Dishes, Vegetables

Tags: , , ,

You know how you feel when it is really hot outside and you are super hungry for dinner but you don’t want anything heavy feeling? That is how it was the night I made this! We wanted to get our protein in and I wanted to make something fun that was no boring but I didn’t want that heavy super full feeling either that you can sometimes get from a pasta or rice. So I decided to omit the carb and just do steak and salad! I had a ton of fresh cut up watermelon that I had to use and I googled watermelon salad ideas and that is when I found the barefoot contessa recipe for this super simple wonderful salad I am going to share with you! The steak is something that we have ordered at one of our favorite restaurants before and I was trying to recreate a bit of that at home! I am calling this a two for one Tuesday because I have TWO recipes for you in ONE post! I know I am just so clever, huh? LOL Ok so here we go…

Steak a la Jason

Ingredients

  • 3 or 4 Good quality steaks that are 1.5 inches thick (I used 3 small 4 ounce tenderloins but this works with most cuts of beef that I have tried)
  • 2 to 3 ounces of Gorgonzola cheese
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted Butter
  • Salt and Pepper to taste

First take your meat out of the fridge and salt both sides. I use fresh ground sea salt or a kosher salt because the bigger flakes stick well on the meat. Then you want to pepper both sides. I use fresh cracked black pepper and I give them a nice coating of pepper to kind of create a pepper corn crust on the meat as it cooks.

Take a heavy bottom skillet and start to heat the pan to high heat. Add the olive oil and butter and let the butter melt into the oil while the skillet heats up. Once the butter has melted into the oil place the steaks into the hot skillet and sear the steaks at high heat for 2 minutes per side.

Look at that gorgeous brown crust! YUM!! After you have seared the meat you want to turn the heat down to medium and cook for 3 to 4 minutes per side. This will give you steaks done medium rare. For a more well done steak add a minute or two per side.

While your steaks are cooking get out some of this gorgeousness!!

Gorgonzola cheese is an Italian Blue Cheese.

Chop up your cheese for the top of your steaks while they cook…

When the steaks are finished transfer them to a cooking sheet lined with foil and top with cheese. If you want to melt the cheese more then what the heat from the steaks will do then you can stick them in the broiler for a few minutes until the cheese is melted.

Look at all that melted cheese…

Plate and serve!

 

Now for the second part of the meal…

 Watermelon and Arugula Salad

Recipe adapted from Barefoot Contessa

Ingredients

  • .5 pound of Arugula leaves (I just used a few handfuls until my salad bowl had the amount I wanted in it)
  • 2lbs seedless watermelon cubed (Again I just put in as much as I felt I wanted)
  • 1/3 cup Good quality extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice (About 2 lemons)
  • 1 teaspoon salt
  • .5 teaspoon freshly ground black pepper
  • Approx. 2 ounces of parmesan cheese

 Place the arugula and the watermelon in a bowl and toss.

Whisk the olive oil and lemon juice until combined and then add the salt and pepper and whisk a little more.

Drizzle the dressing over the salad and toss. Add all of it or just part of it depending on what you prefer.

With a potato or vegetable peeler peel the parmesan cheese so you get ribbons of parmesan to garnish the top of the salad.

Plate and serve!

This might be a random combination but it sure is a tastey one. Look at all that color!

I think before the summer ends this should be on your dinner menu for sure!

Just one more look at the plate!

Yum Yum! What’s your favorite summer dinner??

Click below for the printable…

Gorgonzola Crusted Steak & Arugula Salad
5.0 from 2 reviews
Print
: 10 mins
: 10 mins
: 20 mins
Ingredients
  • For the steak:
  • 3 or 4 Good quality steaks that are 1.5 inches thick (I used 3 small 4 ounce tenderloins but this works with most cuts of beef that I have tried)
  • 2 to 3 ounces of Gorgonzola cheese
  • 1 tablespoon Olive oil
  • 2 tablespoons Unsalted Butter
  • Salt and Pepper to taste
  • For the salad:
  • 5 pound of Arugula leaves (I just used a few handfuls until my salad bowl had the amount I wanted in it)
  • 2lbs seedless watermelon cubed (Again I just put in as much as I felt I wanted)
  • 1/3 cup Good quality extra virgin olive oil
  • cup freshly squeezed lemon juice (About 2 lemons)
  • 1 teaspoon salt
  • 5 teaspoon freshly ground black pepper
  • Approx. 2 ounces of parmesan cheese
Instructions
  1. First take your meat out of the fridge and salt both sides. I use fresh ground sea salt or a kosher salt because the bigger flakes stick well on the meat. Then you want to pepper both sides. I use fresh cracked black pepper and I give them a nice coating of pepper to kind of create a pepper corn crust on the meat as it cooks.
  2. Take a heavy bottom skillet and start to heat the pan to high heat. Add the olive oil and butter and let the butter melt into the oil while the skillet heats up. Once the butter has melted into the oil place the steaks into the hot skillet and sear the steaks at high heat for 2 minutes per side.
  3. After you have seared the meat you want to turn the heat down to medium and cook for 3 to 4 minutes per side. This will give you steaks done medium rare. For a more well done steak add a minute or two per side.
  4. While your steaks are cooking cut up your gorgonzola cheese to garnish the top.
  5. When the steaks are finished transfer them to a cooking sheet lined with foil and top with cheese. If you want to melt the cheese more then what the heat from the steaks will do then you can stick them in the broiler for a few minutes until the cheese is melted.
  6. Plate and serve!
  7. For the salad:
  8. Place the arugula and the watermelon in a bowl and toss.
  9. Whisk the olive oil and lemon juice until combined and then add the salt and pepper and whisk a little more.
  10. Drizzle the dressing over the salad and toss. Add all of it or just part of it depending on what you prefer.
  11. With a potato or vegetable peeler peel the parmesan cheese so you get ribbons of parmesan to garnish the top of the salad.
  12. Plate and serve!
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Pesto Puff Pizza

10

Posted on 16-08-2011 | By: Heather

Category : Dinner, Pesto, Pizza, Quick Dinners

Tags: , , ,

 The other night while hubby was gone on a business trip I found myself in the spot of craving something luscious and yummy but I was tired at the same time and didn’t want to spend a few hours in the kitchen if I wasn’t even going to get to impress the hubby with an awesome meal. That is when this idea came into my mind! I still had some of this fresh Arugula Pesto to use and that is when it hit me… PIZZA! But I didn’t want to have to get out the yeast and wait for the rising process or any of that because I had other things to get done before the hubby got home. That is when it hit me! I had some puff pastry in the freezer (because I always keep that in my freezer you never know when it will come in handy!) I took it out and set it on the counter to thaw out a bit while I did some of my other chores (laundry, dusting & feeding my fur kids!) about an hour or so later I was ready to tackle my puffy pizza pesto dinner! You might have had puff pastry in a dessert but you may never have had it in a savory dish! It is perfect for both. It has tons of light flaky layers that can take any quick dinner, appetizer or dessert to the next level! And that is just what I wanted to do!

Pesto Puff Pizza

Ingredients

  • 1 sheet of puff pastry (there are two sheets per box)
  • 3 to 4 Roma tomatoes
  • 2 ounces of goat cheese
  • 4 ounces fresh mozzarella cheese (sliced)
  • 4 to 5 tablespoons Arugula Pesto (click here for the recipe) This is personal preference so slather on as much as you want!
  • Approx.1 tablespoon Olive oil
  • 2 to 3 tablespoons of Parmesan Cheese (this is just to garnish)
  • 1 to 2 tablespoons freshly chopped flat Italian parsley (this is just to garnish and this is optional)

Heat your oven to 400 degrees.

Take one sheet of puff pastry out and slightly roll it on a piece of parchment paper that is on a baking sheet. You only want to slightly do this to get the folds out of the dough.

You would never believe something so puffy and flaky would come from something so thin!!

Next you want to prick holes in the pastry all along the edge to get a “crust” to puff up while the pastry is baking. Then you want to also prick the inside area of the pizza as well so it does not puff up out of control with air. (you will notice the olive oil on the pastry before I pre cooked it, this turned out alright but for better results you want to cook it first like it says in my printable recipe! Like my mom used to say “Do as I say and not as I do!” ha ha)

See the border to be sure a crust puffs up.

Now you have to prick some holes in the center so it does not puff up like crazy!

Place the baking sheet with the pastry in the oven and bake for 10 minutes. (I am going to pretend like I did this step before the rest of these photos!)

Pull the puff pastry out of the oven and brush on the olive oil all over the pizza. This gives a little moisture to the dough and willl make the pesto spread a little easier.

Next you want to brush on the arugula pesto. Look at all that gorgeous green goodness! That is a flavor explosion right there! Add as much as you like I like enough to get all that flavor in there and once it bakes it is not over powering!

Top with crumbles of the goat cheese. Goat cheese is very creamy and it doesnt crumble that well so just do the best you can or you can try to spread it on. It adds a great dimension of flavor and you will be glad you added it to your pizza!

Then add slices of mozzarella…

Place the Roma tomatoes on top of the cheese…

Just look at this goodness!!

Grate on a little parmesan cheese…

Just looking at this photo I know how good this is going to be!

Bake for another 5 minutes or until the cheese is melted and bubbly.

Look at how puffy and flaky that crust is… it is buttery and light and just plain delicious!

Take out of the oven let it cool slightly then garnish with a little fresh parsley…

Cut, serve and EAT!!!

Yum…

This would make a great appetizer or a main course! Either way if you need a tastey meal in a pinch this is sure to do the job!

Here is the printable recipe…

 

Print
Pesto Puff Pizza

Rating: 5

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 sheet of puff pastry (there are two sheets per box)
  • 3 to 4 Roma tomatoes
  • 2 ounces of goat cheese
  • 4 ounces fresh mozzarella cheese (sliced)
  • 4 to 5 tablespoons Arugula Pesto (click here for the recipe) This is personal preference so slather on as much as you want!
  • Approx.1 tablespoon Olive oil
  • 2 to 3 tablespoons of Parmesan Cheese (this is just to garnish)
  • 1 to 2 tablespoons freshly chopped flat Italian parsley (this is just to garnish and this is optional)

Instructions

  1. Heat your oven to 400 degrees.
  2. Take one sheet of puff pastry out and slightly roll it on a piece of parchment paper that is on a baking sheet. You only want to slightly do this to get the folds out of the dough.
  3. Next you want to prick holes in the pastry all along the edge to get a “crust†to puff up while the pastry is baking. Then you want to also prick the inside area of the pizza as well so it does not puff up out of control with air.
  4. Place the baking sheet with the pastry in the oven and bake for 10 minutes.
  5. Pull the puff pastry out of the oven and brush on the olive oil all over the pizza.
  6. Next you want to brush on the arugula pesto.
  7. Top with crumbles of the goat cheese and slices of mozzarella.
  8. Place the Roma tomatoes on top of the cheese.
  9. Bake for another 5 minutes or until the cheese is melted and bubbly.
  10. Take out of the oven let it cool slightly then cut, serve and EAT!!!
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Chicken & Aioli Tartines

9

Posted on 01-08-2011 | By: Heather

Category : Chicken, Dinner, Pesto, Sandwiches

Tags: , , , , ,

I told you that I would give you some recipe ideas for the Arugula Pesto I posted the other day and I plan to make good on my promise! I know some people do not really know how to use pesto or maybe they are a little bit afraid. SO Iwanted to invent these recipes showing you versatile and awesome it is to add pesto to your cooking!

This recipe is for my Chicken & Aioli Tartines! This is a great quick dinner or lunch that will give you the feeling of being in a gourmet resturant but will only take you about 15 minutes to whip it up! How great is that. I love when something can taste great and take hardly any time to put together. I love that because it gives you more time to enjoy your food and your family time as well. OK so lets get to the tartines!

Chicken & Aioli Tartines

Ingredients

  • 5 ounces rotisserie chicken
  • 3 ounces fresh mozzarella
  • 3 to 4 sliced Roma tomatoes
  • 2 tablespoons Arugula pesto(You can find that recipe here)
  • 2 teaspoons mayonnaise (I used Hellman’s or Best Foods if you are on the West coast)
  • 6 to 8 slices of bread (I used French bread but this would work with Cibata or Artisian bread as well)

First thing you want to do is make your Aioli. Are you wondering what an Aioli is? Ok I will tell you! An Aioli is just a garlic mayonasie. I did not make homemade mayonasie for this I just used store bought! It was much easier and time saver! For my aioli my Arugula Pesto and Hellman’s mayo got married and had this beautiful aioli baby! YUM!

To make the Aioli take two teaspoons of mayonaise and 2 tablespoons of the arugula pesto and mix it together! That is it folks! And now you have made Arugual Aioli and you just gave your tartine what it needs to be a tartine. A tartine is an open faced sandwich with a fancy spread!

Let’s get a closer look…

Look at all that creamy goodness! YUM your bread will thank you for this. If you are like some people I know and love (ahhemm BRENDA you can sub something like cream cheese for mayo!)Ok  set your aioli to the side and slice your bread.

After you have your bread sliced turn on the broiler in your oven and set it to “high.” Broil your slices of bread for about 4 to 5 minutes until they have started to toast and turn golden brown. Once they are browned removed them from the oven and the pan and set to the side.

 

While your bread is toasting slice up your mozerella cheese and your tomatoes.

Top your toast with aioli. I always use the un-toasted side after they come out of the broiler that way the bottom is already crisp when you lay it back on the baking sheet.

 

 Then place a few pieces of the chicken on top of that.

Then top that with some tomato slices …

and finally top that with a slice of fresh mozerella.

 

YUM… Just looking at these makes me want to eat one right now…

Pop your baking sheet with the tartines on it back in the broiler for another 3 to 5 minutes or until the chese is melted.

 If you like the cheese browned then you can do that too! Gives it a little crunch!

 

Now the most important and crucial step….NOW YOU EAT IT!

Make these and them come here and tell me what you think of this little tartine!

 

Print
Chicken & Aioli Tartines

Ingredients

  • 5 ounces rotisserie chicken
  • 3 ounces fresh mozzarella
  • 3 to 4 sliced Roma tomatoes
  • 2 tablespoons Arugula pesto(You can find that recipe here)
  • 2 teaspoons mayonnaise (I used Hellman's or Best Foods if you are on the West coast)
  • 6 to 8 slices of bread (I used French bread but this would work with Ciabatta or Artisan bread as well)

Instructions

  1. First thing you want to do is make your Aioli. To make the Aioli take two teaspoons of mayonnaise and 2 tablespoons of the arugula pesto and mix it together! That's it folks! And now you have made Arugula Aioli and you just gave your tartine what it needs to be a tartine. A tartine is an open faced sandwich with a fancy spread!
  2. Ok set your aioli to the side and slice your bread.
  3. After you have your bread sliced turn on the broiler in your oven and set it to "high." Broil your slices of bread for about 4 to 5 minutes until they have started to toast and turn golden brown. Once they are browned removed them from the oven and the pan and set to the side.
  4. While your bread is toasting slice up your mozzarella cheese and your tomatoes.
  5. Top your toast with aioli. I always use the un-toasted side after they come out of the broiler that way the bottom is already crisp when you lay it back on the baking sheet.
  6. Place a few pieces of the chicken on top of that. Then top that with some tomato slices and finally top that with a slice of fresh mozzarella.
  7. Pop your baking sheet with the tartines on it back in the broiler for another 3 to 5 minutes or until the cheese is melted. If you like the cheese browned then you can do that too! Gives it a little crunch!
  8. Now the most important and crucial step....NOW YOU EAT IT!
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Pasta al pesto di Rucola

5

Posted on 29-07-2011 | By: Heather

Category : Dinner, Pasta, Pesto, Sauces, Side Dishes, Vegetables

Tags: , , , , ,

Sorry for the delay in posting this but if you follow me on Facebook or Twitter then you will know that my laptop died (RIP to my lovely red Toshiba) and all of my pictures that were on it are currently in limbo. Hubby did buy the cord we need to get them off the hard drive but upon inspection I still can’t seem to find any of my picture :( I am sure they are there but I am just going to have to deal with it for now. I had my other two recipes for what to do with Arugula pesto on the dead computer so I am going to have to remake them (Oh no they were so yummy that is not really punishment) and the only bummer about that is the fact that the pics were already edited and ready to go! So anyway please forgive my absence and make this yummy pasta because it is very comforting especially if you recently lost your favorite electronic item like I did!

When I made my Arugula Pesto I just knew I wanted to use it in a pasta sauce. I had a vision of a very light sauce with lots of flavor which is perfect for summer time. I know for me when it is hot I do not want anything too heavy but I don’t want to feel like I am still hungry. If you like a light sauce full of flavor then this is the pasta sauce for you! I also love this garden Rotini! It has a serving of veggies in every serving of pasta and I love the color it adds to the dish! If you have never tried this I suggest you do and you will not regret it!

Pasta al pesto di Rucola (translation- Arugula pesto pasta)

 Ingredients
  •  Half of a medium to large yellow onion chopped
  • 2 tablespoons olive oil
  • 1/4 cup of heavy cream
  • 1/3 cup white wine
  • 1/2 cup of Arugula Pesto (click the link for the recipe)
    2 to 3 medium size tomatoes, diced
  • 12 ounces Garden Rotini pasta (you can substitute any of your favorite type of pasta. You can use a 16 ounce box if you want but you may want to double your pasta sauce.)
  • 1/2 cup Parmesan cheese
  • 2 Tablespoons chopped flat leaf Italian parsley (this is to garnish and this is optional)
  • Salt & pepper to taste
 
First start a pot of water for cooking the pasta. Season with salt. While water is heating prepare the sauce.
In a medium size pan heat the olive oil on medium heat. While the oil and the pan are heating chop half of a yellow onion.
 
Saute the onions for about 4 to 5 minutes until the onions soften and become translucent.
 
At this point your water should be boiling. Once the water is boiling add your pasta and cook for 7 to 8 minutes until it is al dente.
 
Add the arugula pesto to the onions. Stir and let it cook on medium heat for 1 to 2 minutes.
 
Add the white wine and simmer for 2 to 3 minutes.
 
Add the heavy cream to the onions and pesto and simmer for 3 to 4 minutes.
 
When the pasta is done drain and set aside.
 
Once the sauce has simmered for a few minutes test the sauce. Add salt and pepper to taste.
 
Add the sauce to the pasta and toss to coat pasta with the sauce. After I toss to coat the noodles I try again and add salt or pepper if it needs any. We love pepper at our house so I use A LOT of fresh ground black pepper in our food!
 
Add the diced tomatoes and toss again to mix everything up. MMMM Next time I want to add avocado how yummy would that be?!!
 
Plate the pasta, sprinkle with cheese and parsley and serve!
This pasta is so yummy!! The flavors are great! And it is so colorful and pretty…
Yum YUM!!
Click below for the printable!!
 
Print
Pasta al pesto di Rucola (translation- Arugula pesto pasta)

Ingredients

  • Half of a yellow onion chopped
  • 2 tablespoons olive oil
  • 1/4 cup of heavy cream
  • 1/3 cup white wine
  • 1/2 cup of Arugula Pesto (click the link for the recipe)
  • 2 to 3 medium size tomatoes, diced
  • 12 ounces Garden Rotini pasta (you can substitute any of your favorite type of pasta. You can use a 16 ounce box if you want but you may want to double your pasta sauce.)
  • 1/2 cup Parmesan cheese
  • 2 Tablespoons chopped flat leaf Italian parsley (this is to garnish and this is optional)
  • Salt & pepper to taste

Instructions

  1. First start a pot of water for cooking the pasta. Season with salt. While water is heating prepare the sauce.
  2. In a medium size pan heat the olive oil on medium heat. While the oil and the pan are heating chop half of a yellow onion.
  3. Saute the onions for about 4 to 5 minutes until the onions soften and become translucent.
  4. At this point your water should be boiling. Once the water is boiling add your pasta and cook for 7 to 8 minutes until it is al dente.
  5. Add the arugula pesto to the onions. Stir and let it cook on medium heat for 1 to 2 minutes.
  6. Add the white wine and simmer for 2 to 3 minutes.
  7. Add the heavy cream to the onions and pesto and simmer for 3 to 4 minutes.
  8. When the pasta is done drain and set aside.
  9. Once the sauce has simmered for a few minutes test the sauce. Add salt and pepper to taste.
  10. Add the sauce to the pasta and toss to coat pasta with the sauce.
  11. Add the diced tomatoes and toss again to mix everything up.
  12. Plate the pasta, sprinkle with cheese and parsley and serve!
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Philly Cheese Steak!

10

Posted on 04-07-2011 | By: Heather

Category : Beef, Comfort Food, Dinner

Tags: , , , ,

So the other day my cousins Chris & Evie came through town and we were lucky enough to have them stop by our house on their trip (to read more about their mission click here) and they had answered my questions on what they wanted with, steak or sandwiches and I thought what better then the ultimate steak sandwich? You would have to be crazy to not love a Philly I mean the meat the cheese the peppers the caramelized onions and the mushrooms. YUM! That is all there is to it! So I decided to challenge myself to make this happen!

Heather’s Philly Cheese Steak Sandwiches

Ingredients

  • 4 Rib-eye steaks (6 to 8 ounces each) I just did one steak per person
  • 1 Large yellow onion (sliced up)
  • 2 Green bell peppers
  • 1 package cremini mushrooms (8 ounces)
  • 4 Garlic cloves (minced)
  • Salt & pepper to taste
  • Provolone Cheese, sliced (4-6 ounces)
  • 6 Hoagie rolls (if you can’t find them Italian bread rolls would work)4
  • 2 -3 tablespoons Olive Oil

 

First thing you want to do is heat a large heavy bottom skillet on medium heat. Then place your Rib-eye steaks in the freezer. The steaks have to be in the freezer for 1 hour. While the skillet is heating up slice up the onion into 2 inch strips and set them in a bowl to the side. Slice up the bell pepper remove all the seeds and pith (the white stiff inside the pepper) and set aside. Slice up the mushrooms and set to the side. Mince the garlic and set it to the side. At this point your skillet should be nice and hot. This is an important step in cooking and will help the things you are cooking actually turn out the way you had planned! Now we want to caramelize the onions. The right way to do this is very time consuming and should take about 35 to 40 minutes.

Put the olive oil in the pan to coat the pan. Start with 1 tablespoon and if your pan is larger and needs 2 tablespoons then add that to make sure the bottom of the pan is coated then throw in the onions. Now all you do it wait. You let the onions cook stirring every few minutes so they do not stick to the bottom of the pan. If they look like they are drying out you can add water to the pan. Just add a tablespoon at a time. The closer the onions get to being done the more often you will need to scrap the pan and stir them around so they do not burn.

When the onions are about half way toward being down you can throw in the peppers (at about the 20 minute mark.) Then after 30 minutes throw in the mushrooms. After 45 minutes your onions should be caramelized the peppers should be cooked down and firm yet soft and the mushrooms should be cooked and browned. When this has happened you need to transfer the onions, peppers and mushrooms to a plate and tent with foil. DO NOT TURN YOUR SKILET OFF let it continue to heat for when you cook the meat.

At this point your steaks will have been in the freezer for 1 hour. This will make it easy for you to slice them into paper thin slices. You can avoid this step all together if you have a nice butcher who wants to slice the meat up for you! I did it this way in case you don’t have this as an option to show you that you can do it yourself too and without a meat slicer! Pull out one steak at a time and with your sharpest knife slice against the grain of the steak as thin as you can. After you meat is sliced place it in a bowl or on a plate and salt and pepper it. I probably used 1 teaspoon of sea salt and 1 tablespoon of fresh ground black pepper. Stir the meat to make sure it is all combined and coated in seasoning. It is at this point that if you wanted to add any other seasoning or steak seasoning that you would do that. Throw in the garlic and mix it around.

In your hot skillet put in 1 tablespoon of olive oil to coat the pan a little and throw in your steak. You want to cook it in sections. You do not want so much meat in the pan that it does not brown. You want to cook it for about 1 minute per side or just until it is not pink.

You want to cut it up with a metal spatula as you are turning it to cut it up some more. Plate the meat and cook the next batch until all the meat is cooked. Dump the onion, pepper and mushroom mixture onto your cooked meat and stir it up.

Turn your broiler in your oven on to high. Cut your sandwich rolls so that they are open but still connected in the back so they are only cut 3/4 of the way. Place a slice of cheese on the inside of each roll.

Top with the meat mixture and the place cheese on top of the steak mixture. I put 4 to 6 ounces of cheese in the recipe depending on how cheesey you want it but you just want to make sure there is enough on top to get all the meat you piled up cheesey. Place it it the broiler for 5 minutes. You want it to broil until the cheese is melted and slightly browned. This could take more or less time depending on your oven.

Once the sandwiches are done in the broiler you are ready to plate and serve!

I know this seems like a lot of steps but it was worth it! Also you can freeze the meat and slice it the day before as well as salt and pepper it. Or you can have the butcher do it and save yourself that time. This was fantastic! I served this alone because this sandwich did not need anything else to go with it and it got a thumbs up from everyone that night! Not to mention that the second and third day it tasted even better if that is possible!! I hope you all had a wonderful holiday weekend! What did you cook for the 4th of July??

For the printable click the Foodista button below to print the post with step by step photos click the print button below the name of the post at the top of the page!

Heather’s Philly Cheese Steak

Pasta Caponata

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Posted on 15-06-2011 | By: Heather

Category : Comfort Food, Dinner, Pasta, Vegetables

Tags: , , , , ,

OK so I am sure you are all just dying to know what I did with all of that left over Greek Caponata that I had from this post over here. WELL… I made pasta sauce! Yes if you have browsed this site much you have noticed that I do have a thing for pasta! I just knew this was going to be great but I had no idea it would taste exactly as amazing as it did! It was a fabulous way to use the left over’s and gives them a totally different taste and texture! I have to say when this idea dawned on me I felt pretty proud of myself and once I tasted it… well let’s just say I was my own biggest fan at the dinner table that night! Ok so here is what you need.

Heather’s Pasta Caponata aka Blended Bliss

Ingredients

  • 1 Pyrex dish of left over Greek Caponata (Pull out the potatoes and either eat them while you cook or toss them out)
  • ½ Cup water (this is an estimate for blending the veggies you might need more or less)
  • ¼ Cup of your favorite red wine
  • ¼ Cup heavy whipping cream
  • 4 Small chicken breasts (or 2 Large)
  • Box or bag of your favorite pasta (I used Ronzoni Smart Taste Thin Spaghetti)
  • ¼ to ½ cup Fresh Parmesan (for the sauce)
  • Fresh Parmesan (for garnish approx. ¼ cup)

To start you are going to take your Pyrex with Caponata out of the refrigerator and remove the potatoes. I did not think they would add the right texture and I had hardly any of them so I just ate them while I made the sauce (WHAT? Like you never do that? At least I can admit it :) ) after you remove the potato you are going to get out your blender (or food processor, or ninja)

I used the magic bullet as it takes up less counter space and clean up is a breeze and it was closest! You want to fill your blending device about half full depending on how much room you have and add a dash of water then blend. If your mixer is having trouble then just add a little more water. You don’t want it to be runny but you want the mixer to be able to give you a good puree on all the veggies. It is going to look about like this when you are done.

See that gorgeous reddish orange color. Look at how thick it is! That is all flavor baby!

Heat a sauce pan over medium heat and put the vegetable puree into the pan stirring often. You are not trying to cook it just heat it up. Add the wine to help thin it out while heating and let it simmer for 5 to 10 minutes. Once you have let the wine simmer with the veggie puree you want to add the cream.

After you incorporate the cream you want to let the sauce simmer for about 2 to 3 minutes and then you want to add the Parmesan Cheese. I put ¼ to ½ cup because this is really personal preference and just gives your sauce some dimension. So I would add ¼ and then taste test the sauce. If you think it could use a little more add some! If you think it is perfect, well then just remind yourself what a genius I am and continue cooking!

After you have incorporated the cheese just let the sauce cook until the cheese is melted. Taste test your sauce and make sure it does not need any salt and pepper. Your veggies were very well seasoned for the Caponata but it is always better to taste test and find out now so you don’t end up with bland food on the table!

This is how my sauce looked. The thickness just made it stick to the noodles better giving you more flavor in every bite!

If you fancy chicken in your pasta like I did then while you are letting your sauce cook and simmer you can have your chicken breasts diced and cooking in a pan next to the sauce until just cooked. I like to make chicken bite size before I cook it for two reasons 1.) It cooks faster this way and I like to not have to cut my pasta and 2.) You do not have to cut into the chicken to make sure it is not pink and let all the juices out and end up with a dry chicken. Instead you can pull a piece from the pan and test it on your cutting board and then EAT IT! And you are not messing up the rest of the chicken! (can you tell I love a good taste test?) My chicken was pre-seasoned but I think just a splash of EVOO in the pan so they do not burn and a simple salt and pepper seasoning would be fine! If you want to get fancy and throw in a little fresh minced garlic you won’t hear any complaints from me!

On the third burner on my stove I have my water boiling, when my sauce is about ready I throw in my thin spaghetti to give it a good flash cook. Drain the pasta (do not rinse).

Your last step is my second favorite to the taste test because this means it is plate and serve time! Put some noodles in the bowl, add a hefty scoop of your thick sauce (aka veggie puree aka Greek Caponata in disguise!) sprinkle on some chicken and garnish with some fresh Parmesan Cheese!!

Throw some sour dough bread or French bread in the oven or a pan or a broiler or toast it. Whichever floats your boat and serve with the pasta! You will be glad you have that bread to soak up that veggie puree sauce!  The flavors are incredible! You get the squash and the zucchini and the eggplant and it is like a veggie party with some chicken in your mouth!! If you are not a meat eater then just omit the chicken because this would be just as fantastic without it!!

This sauce was “lick the bowl” good… (Uh no I totally didn’t lick my bowl, why who told you that?) Not only were the flavors all on but you saved yourself a lot of work for the next night’s dinner. The pasta and chicken will cook in less than 10 minutes and with the puree time included in the making of the sauce that took about 15 minutes. If you get your timing right you can have this meal done in less than 30 minutes from start to finish! How many times have you tried that but realized that you were actually in the kitchen for closer to an hour? Several I am sure. This was simple, fast, and most important TASTEY!

You should definitely make the Greek Caponata so you can enjoy that and then have the left over’s to make this yummy pasta sauce! It truly is Blended Bliss!!

FYI… I had this left over for my lunch….

Perfect pick me up at noon and dare I say almost better tasting then the night before? YUMMY!

 

Greek Caponata

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Posted on 14-06-2011 | By: Heather

Category : Dinner, Quick Dinners, Side Dishes, Vegetables

Tags: , , , , , ,

I do not know if you all have ever had the chance to watch Everyday Italian with the lovely Giada De Laurentiis but I just love her! When I watched her Greek inspired episode I just knew that I needed to make this Caponata! Any veggie dish usually wins me over but this is like bruschetta on steroids and who doesn’t love a good bruschetta? 

Greek Caponata- recipe courtesy Giada De Laurentiis

Ingredients

* 1 (14.5-ounce) can diced tomatoes with their juice
* 2 zucchini, cut into 1-inch rounds
* 2 summer squash, cut into 1-inch rounds
* 2 tomatoes, cut into wedges
* 1 large Japanese eggplant, cut into 1-inch rounds
* 1 red onion, peeled and cut into 1-inch wedges
* 1 potato, peeled and cut into 1-inch cubes
* 3 garlic cloves, minced
* 1/4 cup extra-virgin olive oil
* 1 1/2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon dried oregano
* 4 to 6 slices toasted sourdough bread, optional for main dish

(There were so many veggies that on some of the spices I added more according to what I thought would be fitting and give a good coating to all of them. When in doubt add more pepper and oregano!)

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom.

 In a large bowl combine the remaining ingredients (excluding the bread).

Toss to coat.

Pour the vegetables over the canned tomatoes in an even layer.

 **This is when I noticed that I either used a way different size pan then Giada did or this recipe was WAY more than I expected! Notice in this picture not even half the veggies are in the pan!!**

It was at this point that I opened another can of tomatoes and added in some garlic and made it in two pans!

Look at that! There is plenty to fill both pans… AND I am already inventing what to do with that extra pan of veggies for tomorrow night so don’t freak out that it is TOO much food!

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve alone as a side, or over toasted sourdough bread for a main dish.

These veggies were amazing! The flavors were wonderful and it was such a healthy filling and satisfying dinner! I am so excited I have that extra Pyrex pan of veggies because not only can I eat these left over’s tomorrow but I have a whole pan to experiment with for tomorrow…

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