Pasta

Chicken meatballs with the best Pasta ever

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So D’s brother asked for a meatball recipe last week at dinner…I did not have one as I had never made meatballs before. Ergo, a search was conducted (he had chicken sausage so I devised based on that plan) and then decided that I needed to try my hand at meatballs. I diverged from my original recipe and was pleased with the outcome. You can use any sausage that you want – I just bought ready made CM sausage hoping they had basil, garlic, chicken sausage but settling for Roma Sausage plus one link of Italian Turkey sausage for contrast.

The pasta is a variation of one of my absolute favorites (which – just because I love it so much – will be added at a  later date). It was different than the one I usually make but was still excellent and actually a little lighter. My only suggestion after eating (technically I wanted to make it this way but forgot to purchase the ingredient…sort of essential when cooking) is to add sun dried tomato (either reconstituted or paste) for a little but of a kick. I plan to next time.

Chicken meatballs with the best Pasta ever

3 slices Italian or other white bread, torn into small bits (1 cup) – I used Ciabatta this time around
1/3 cup milk (whole)
3 ounces sliced pancetta, finely chopped (you can swap in Bacon or prosciutto if you can’t find pancetta – I used prosciutto because CM was out of pancetta)
1 small onion, finely chopped (can also use shallot but double amount) – I used yellow because I had it and needed to use it up – white is fine as well
3 garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound chicken sausage removed from casing (I used 2 links Central Market Chicken Roma Sausage and One link Medium Italian sausage also Central market)
2 tablespoons tomato paste, divided*
Sriracha to taste
Parmesan Cheese shredded (or grated)
Garlic Powder
Fresh Ground Pepper
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta in a dab of oil rendering the fat. Add onion and garlic with salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Reserve.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, parmesan, black pepper, and parsley. Be gentle when mixing. Form meatballs and place on greased baking sheet.

Stir together remaining tablespoons of tomato paste and sriracha and brush over meatballs, sprinkle garlic powder and fresh ground black pepper, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

Arrange with pasta. Recipe as follows:

Little Ears, One Version

Rustichella d’abruzzo Orecchiette (YES IT MATTERS)
One pint cherry tomatoes, halved and seeded
Pecorino Romano cheese grated
1 cup chopped fresh basil
Fresh ground pepper 
Salt to taste
One Shallot-White Wine Sauce Recipe + some flour to thicken (add flour in with the shallots at the beginning so that the flour taste cooks out) 

Boil salted water and cook pasta to instructions. 

Begin making shallot white wine sauce (make enough for the amount of sauce that you want). After reducing add halved tomatoes and cook until the skins loosen and tomatoes lose their shape slightly. Combine with pasta and allow to cook a few more minutes. Add half of the basil, salt to taste, add pepper and cheese and stir gently but well. Garnish with remaining basil and some shaved Parmesan cheese then arrange meatballs as desired and EAT!





Scallop-Pesto Pasta

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Maybe this deserves a better name, but ever since I have started making it this, it’s been called Scallop-Pesto Pasta. It is pretty straight forward and makes me happy when I say it. I dare say this is one of my signatures…it is wonderful and incredibly easy for a weeknight. This can also be a cupboard meal fairly easily. I buy scallops by the pound when they are on sale and throw them in the freezer. Pesto can be bought up to a week in advance and everything else is pretty much in my pantry or fridge at all times. Ergo, as long as you take the scallops out of the freezer you can whip this up without going to the store! FYI, in case you are budget shopping, Whole foods (even though I don’t love their fish) has scallops that are cheaper than Central Market’s. They should be $7.99 per pound at WF and Central Market is at least $9.99 (the price changes with the type of scallops being offered at that time).

This should serve four with leftovers adjust amounts to taste or quantity needed.

Approx. a cup of Central Market Basil Pesto
One pound bay scallops
one pound mushrooms
3-4 garlic cloves
3 medium shallots
about a tablespoon of cream or half and half (full fat or fat free) mixed with about a tablespoon of regular milk (if you do not care about fat content feel free to double up on the cream) – if you would like a thinner sauce feel free to add more cream or milk
Pepper/Salt
Pecorino or Parmesan Cheese (grated) to taste
One package linguine or fettuccine (whole wheat, regular, fresh or dried – go crazy)

Scallops can be fairly watery if they are frozen – to reduce this I put mine in between paper towels for about 20 minutes before I cook them and throw them in a strainer after I sear them.

Boil pasta water, cook about ten minutes (to package instructions – if using fresh pasta cook 3-6 minutes).

Whilst waiting for the pasta water to boil, saute shallots and garlic – in oil or butter – (with pinch of salt) until glassy. Add mushrooms and saute until brown (if the pan gets dry feel free to add a cap full of white wine). Remove mushroom mixture to a strainer. Heat a bit of oil in the same pan and once hot, sear scallops (about three minutes) and remove to same strainer as mushrooms. Return the pan to the stove and heat the pesto and cream together, salt and pepper to taste. Add mushroom mix and scallops to the warm pesto and simmer. Strain pasta and return to pan. Combine Scallop Pesto with Pasta, fresh ground black pepper and cheese and proceed to eat entirely too much (expect to sneak to the fridge for a midnight snack)!

Cheesy Marsala Orzo

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My version of mac and cheese. Adapted from a Giada recipe, this pasta is just incredible. I cannot keep myself away from this stuff for some reason. It is a bit more healthy than regular mac and cheese and it goes with a large array of proteins. You can serve this with steak, chicken or fish or on its own with a side of steamed veggies for a vegetarian option. This is also a great potluck dish and it is fairly easy to make large portions – I have made it at least three times for 15 or more. It can be prepared one day ahead and baked on the day of. Good luck trying to resist eating the leftover ten minutes after you are finished with dinner.

Serves about Six adapted from Giada de Laurentiis

One Pound Orzo pasta (you can use whole wheat or regular semolina orzo)
1.5 boxes of Central Market of Pacific chicken broth
Frozen Peas (at least a half bag – more to preference)
Shallots – 6 large, thinly sliced (or more if desired)
4-6 garlic cloves, minced
Butter, 2-3 tablespoons
Cream, 2 tablespoons
Marsala (I use Holland House – I cannot stand any others for some reason) – at least half a bottle, 3/4’s – one whole bottle is better
About a cup of shredded Fontina
about a cup of shredded mozzarella (or diced fresh mozzarella – whichever you have on hand)
Italian style breadcrumbs or panko mixed with thyme

Preheat oven to 350

Fill a stockpot with chicken broth and bring to boil. Once boiling, add orzo and cook per instructions. (The idea is to cook the orzo in the broth and then reserve all liquid for casserole – fill enough to allow the pasta to absorb the broth and have a little extra, but not so much that the orzo is swimming in the broth after being cooked. Should be a thick, stew like substance).

It a large skillet, add a couple tablespoons butter (and a dab of truffle or olive oil to keep from browning) over medium-low heat. Then add shallots, garlic (properly seasoned) and saute until glassy. Increase heat and add Marsala and reduce only to the point the alcohol is cooked off. Once reduced add remaining butter and cream, and more Marsala to taste.

Once Orzo is cooked pour into a greased casserole, add the wine sauce once finished. Stir in freshly ground black pepper, cheeses, and peas (you could also add spinach and/or mushrooms to this dish if you like). If more liquid is needed adjust at this point (add any combination of cream, Marsala, or chicken broth). top with bread crumbs and bake for about 30 minutes or until done.

One Version of Spinach Pasta with Veggies

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I love Hill Country Gourmet Pasta that I buy in farmers markets. My favorite is Spinach, Garlic, and Basil Linguine. The beauty of this pasta is that you can throw anything in there that you are craving or need to use up. I usually make this when I need to save money, have leftovers I need to use up, or am sick and don’t want to spend a lot of time cooking. You can make this as complicated or simple as you want! My favorite version is just spinach, peas, cranberries, and butter – it takes about 6 minutes, has little no mess, and is healthy and satisfying. Here, I give you the version that I will be making tonight because I have stuff I need to use up.

Serves 2, plus leftovers

Spinach pasta (homemade or other) – enough for two plus leftovers
Fresh Spinach – as much as you have (cannot have enough spinach!)
Frozen Peas – quarter to half a bag
Zucchini – I will be using two
Chicken (I use leftover roasted chicken in this – if I have none then I omit chicken)
Parmesan or Pecorino Cheese – just a small amount grated
Basil Pesto – 1-2 tablespoons
1/4 tbsp butter (optional)
drizzle of olive or truffle oil
Salt – to taste
Fresh Pepper – to taste
Fresh Basil if you have any
reserve pasta water
Cranberries (optional but I love them)

Make pasta according to instructions (undercook by two minutes, then add pasta to saute pan to finish cooking in sauce). Strain and reserve about a half cup of the pasta water.

In a skillet, saute garlic, shallots, and zucchini. Once done cooking, combine with pasta, spinach and peas. Add butter, pesto, salt and pepper and a drizzle of olive or truffle oil, cheese and a little bit of the pasta water (amount depends on thinness of sauce that you want) and mix well. Top with warmed chicken and cranberries and cheese and enjoy!

Chicken (or Salmon) Piccata

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I mean it is Piccata. If you don’t like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp – I never make chicken unless I am cooking for someone who does not care for fish. I know, don’t even get me started…This version I gave to JMac on command for chicken one night so here ya go…

Chicken Piccata

Shallots (at least 2 big ones) – I would probably use 5
Garlic (to taste) – I would probably use 5 to 7 cloves
White Wine – I would probably use 1.5 cups and reduce
Chicken Broth – just a little
Butter – two or three tablespoons – to the Paula Deen’s out there feel free to use more, always makes it better!
Flour, for coating and thickening sauce
Fresh Lemon Juice – if lemon get two at least
Two Chicken Breasts
Capers – I will use a whole jar if you let me so do it to taste…
Fresh Thyme
White or Brown Rice (or noodles if you prefer)
Mushrooms (optional) – I use if I have but do not go out and buy them if I don’t
You can use parsley and Parmesan cheese as garnish if you like it – I would

Coat chicken in flour (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, thyme, and garlic and saute until glassy – if using mushrooms saute halfway through this process, deglaze with white wine and reduce (use it to taste and in proportion to how much sauce you want), then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like – I like to use thyme with this).

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice – I cook it in half chicken broth and half water – then add a dab of butter, salt, and capers and mix.

Three Cheese Fondue and Accidental Faux Fettuccine Alfredo

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The other night for our annual girls Happy What-ev’s Potluck/White Elephant Party, Kelly mentioned fondue and I said I have a wheel of brie I need to use up! I had not had fondue in forever and it has always been a total crowd pleaser…naturally, several people were worried because they do not care for the traditional Gruyere fondue which is quite strong. But this was a hit and apparently the leftovers made an excellent pasta dish that I missed out on (ironic as it is since I was coming up with recipes for the leftovers when I found out – on the treadmill…)

Foundue

Brie
Camembert
Delice de Bourgogne
Dry White Wine – Chenin Blanc or similar, Sherry or Sparkling wine can also work
4-5 cloves garlic smashed (increase or decrease depending on amount made)
Herbs – fresh or dried – of preference (I used Herbs de Provence this time, but usually I like to throw fresh thyme and dried Herbs de Provence in there)
Shallots – sliced to taste (optional – this particular time I was lazy and did not add them)
Baguette or Caibatta cubes
Broccoli
Apple slices

In a fondue pot (or a in a pot over a pot over boiling water) melt the cheese and wine together – stir in remainder of ingredients. Let it hang out and get all yummified and then dip the bread, veggies, or apples in and enjoy.

LEFTOVERS

Faux Fettuccine Alfredo – two versions

Leftover Cheese Foundue
Leftover Veggies of Choice
Shallots
Garlic
Pasta

Version one: Use leftovers to make a faux alfredo…sauté shallots, fresh thyme, zucchini, and sun-dried tomatoes and/or artichokes (both optional- just sound good to me), and garlic and red pepper flakes if desired. Melt cheese leftovers in with the shallots (thinning if desired with a bit of reduced wine before adding in cheese). Combine all ingredients with fresh pasta, top with crispy prosciutto and serve with roast chicken. Add lemon zest and fresh grated Parmesan if desired.

Version two:  If you want more veggies roast some – combine sliced shallots, garlic, salt, pepper, oil, broccoli, zucchini, and squash on a baking sheet and bake until done on 450. Toss with lemon zest and reserve. When ready to use, combine all ingredients with fresh pasta, top with crispy prosciutto and roast chicken. Add lemon zest, fresh herbs, salt and pepper and fresh grated Parmesan if desired.

Enjoy (and then maybe avoid dessert=)