JBug's Kitchen Antics

Linguine with Sausage in a Rosy Sauce

A rose by any other name might be just a rose but the blushing rose sauce on this pasta really makes it rock and roll. I'm telling you, it's some tasty.

A simple marinara sauce enriched with beef consomme and spiced up with sweet Italian sausage to satisfy my resident carnivore and finished at the very end with a touch of cream, it's the kind of dish that's ready in a flash and tastes like it took hours to prepare. Another big plus is the fact you can disguise veggies like zucchini, bell peppers and mushrooms too if you happen to have them on hand and the non-veggie lovers will hardly even know they're there. That's always a good thing around here because although we tend to eat a lot of salads, veggies take second fiddle to anything with meat or pasta or potatoes or just about anything else for that matter.

Linguine with Sausage in a Rosy Sauce (an original from JBug’s Kitchen Antics)

2 tablespoons olive oil

1 large red bell pepper, diced

1/2 large yellow onion, diced

3 cloves garlic, minced

1 pound sweet Italian sausage (bulk, no casings)

1 medium zucchini, diced

1/2 teaspoon red pepper flakes

1/2 teaspoon basil

1/2 teaspoon Italian seasoning

1 can beef consommé

1-1/2 cups crushed tomatoes

1/2 cup heavy cream

Salt and coarse ground black pepper to taste

1 pound linguine, cooked to al dente

Freshly grated parmesan cheese

In a large sauté pan heat olive oil over medium high heat. Add diced bell pepper, onion and garlic and cook until onion is softened – about 5 minutes. Add Italian sausage and cook, crumbling with a fork until meat is no longer pink. Stir in zucchini, red pepper flakes, basil, Italian seasoning, beef consommé and crushed tomatoes. Bring mixture to a boil, then lower heat and simmer (uncovered) for 15 to 20 minutes or until sauce is thickened. Stir in cream. Taste sauce for seasoning and add salt and pepper as needed. Serve over linguine and pass the freshly grated parmesan cheese. Serves 4 to 6. 

A year ago - Thai Chicken Salad with Rice Noodles

Two year's ago - Chicken Paillards with Clementine Salsa on Spinach

Spicy Peanut Curry Noodles with Vegetables

I know my whining about not having a fully functioning kitchen must be getting as annoying to you as it is to me. It rather limits the dinner choices to the more simple foods, and draining pasta can be a real drag when you don't have a kitchen sink. With all of that said, sometimes you just have to bite the bullet and give in to the odd craving.

For example, on my recent hour spent viewing Fine Cooking's web site for new ideas I came across a recipe for Spicy Peanut Noodles which although it looked rather delicious, reminded me of a fabulous recipe I'd made previously thanks to Mary at One Perfect Bite for noodles with a curried peanut sauce. It was out of sight, so I figured I'd just combine the two and come up with my own semi-original super delicious version.

Isn't that what cooking's all about anyway? Experimentation often gives way to some fabulous discoveries. I hope this particular bowl of yummyness doesn't get the kitchen police after me for combining a bunch of Asian flavors. Check out the recipe and you'll see what I mean.

Spicy Curried Peanut Noodles with Ground Chicken and Vegetables

(Inspired and adapted from recipes from finecooking.com and One Perfect Bite)

Sauce:

1/2 cup crunchy peanut butter

1/4 cup soy sauce

1 cup light coconut milk

Juice of 1 lime

1 tablespoon ground coriander

1-1/2 tablespoons Thai red curry paste (more or less to taste)

2 teaspoons brown sugar

1/2 teaspoon salt

Combine above ingredients in a small saucepan and heat, stirring constantly until sauce comes together. Set aside.

1 – 10 ounce package of Chinese Noodles (I used Annie Chun Chow Mein Noodles)

1 tablespoon olive oil

3/4 pound ground chicken (or ground pork)

2 tablespoons minced fresh ginger

2 cloves garlic, minced

2 tablespoons sweet chili sauce

1 jalapeno sliced

1/2 small zucchini cut into julienned strips

3 mini peppers, assorted colors, julienned

Grated carrots

Several sprigs of fresh mint, chopped

3 large fresh basil leaves, chopped

Fresh limes, Chopped Nuts

Cook Chinese noodles per package directions and drain well. Meanwhile heat sauté pan over medium heat and olive oil. When shimmering add ground chicken and cook stirring constantly until no longer pink. Add ginger, garlic and sweet chili sauce. Cook for additional 2 minutes.

Add drained noodles and prepared sauce to chicken and toss to coat well. Serve in bowls and sprinkle with jalapeno, zucchini, peppers, and carrots. Garnish with chopped mint and basil. Serve with lime wedges.  Makes 4 to 6 servings.

A year ago - Stuffed Eggplant

Two year's ago - Crispy Parmesan Chicken Drumettes 

 

Cheesy Chili Mac

Shhh, don't tell anyone but I have a confession to make. I've kept this a secret from you for 3 years now but I'm about to spill the beans. I'm a recovering KD-aholic. It can be the original in the blue box or the no name brand in a white one, but as far as I'm concerned it matters not. 

I've been known to buy and secretly stash the stuff until Big Guy goes out of town and then make a pot and gorge on it. Slathered in ketchup, loaded with the dreaded canned tuna fish or served up in a bowl drowned with hot salsa, my tastebuds do not discriminate when it comes to KD. Sometimes I just gotta have it. I mean call it a hormonal thing, but I crave KD like a pregnant woman craves pickles and ice cream. It's that bad. 

Well, last night the jig was up because I finally shared the wealth and served my very, very favorite version of the blessed stuff and now I'd feel really guilty if I didn't share it with you.

Read it and weep. It's ooey, gooey, cheesy, chili-licious and totally addictive. I swear you won't be able to stop at one bowl. I should know ...and now the scale does too and after the leftovers are devoured for lunch, I'll be back in recovery. Best of all now I've got Big Guy to keep me company.

By the way, pardon the fancy place setting but we're still in the midst of kitchen renovations and without a kitchen sink for another 2 weeks or so. Needless to say using disposable dishes and cutlery's helping to save my sanity or at least what's left of it. 

Cheesy Chili Mac (an original from JBug’s Kitchen)

1 package Kraft Dinner or a like no-name version

1 tablespoon vegetable oil

1 large onion, finely chopped

1 red or green pepper, finely diced

3 cloves garlic, minced

1 pound extra lean ground beef

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 – 10 ounce can tomato soup

1 – 14 ounce can diced tomatoes

1 cup cubed processed cheese (Velveeta)

Cook macaroni according to package directions, mixing with powdered cheese package and butter, but leaving out the milk. Set aside. Meanwhile in a large pot, sauté onion, red or green pepper and garlic until onions are softened. Crumble in ground beef and cook until beef is no longer pink, stirring often to break up pieces. Stir in chili powder, cumin, oregano and red pepper flakes. Add tomato soup and diced tomatoes. Simmer uncovered for 10 minutes, stirring often. Fold in prepared Kraft dinner as well as processed cheese. Continue to heat until cheese has melted. Makes 6 servings. 

A year ago - Slow Roasted Chicken with Lemon

Two year's ago - Croque Madame Sandwich

Gnocchi with Spicy Red and Yellow Pepper Sauce

If you're anything like me, I'm always looking for another way to serve those little pasta dumplings we know as gnocchi. I watched Anne Burrell whip up a batch of potato gnocchi and it gave me what my friend Lea calls the "envie". Unfortunately nearly everything is packed up due to the kitchen reno, so I had to purchase the gnocchi, but I did make a scratch sauce last night to go with them. I still have use of my stove, but that's due to change shortly.

Simply made from onion, garlic, peppers and tomatoes, the original recipe from the Best of Bridge Series of Cookbooks, Best of the Best is meant to be meatless but I dare not do that in this house, so I added some spicy Italian sausage. Flavored with dried basil, balsamic vinegar and a touch of sugar, the sauce is ready in less than 20 minutes and the gnocchi takes a mere 4 after it hits the boiling water. 

My big guy commented this morning that "we've sure eaten well the past couple of nights". I guess hiking grub including freeze dried stuff and power bars can make one very appreciative of a simple home cooked meal. 

In case you're wondering what's happening today, Mark from Twin Lake Air is here as we speak replacing our AC unit and furnace as well as removing and reinstalling the hot water heater we had replaced a little while ago by a so called reputable plumbing company who shall remain nameless. It is not up to code but sure will be by the time Mark is done.  

Gnocchi with Spicy Pepper Sauce (adapted from Best of Bridge Series Cookbooks, Best of the Best)

2 tablespoons vegetable oil

1 pound hot Italian sausage

1 large onion, finely chopped

4 cloves garlic, minced

10 mini red and yellow peppers, seeded and cut into quarter inch dice (or 2 large peppers)

1-1/2 teaspoons dried basil

1/2 teaspoon coarse ground black pepper

1/4 teaspoon salt

28 ounce can diced tomatoes, drained

2/3 cup chicken broth

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1-1/2 pounds fresh or frozen gnocchi

Grated parmesan cheese for garnish

Heat oil in a large sauté pan over medium high and when shimmering ads Italian sausage. Cook, crumbling until well browned. Remove from pan and set aside. Drain any excess fat from sausage, leaving about 1 tablespoon. Add onion, garlic, and peppers to pan and cook, sauté until vegetables are soft – about 4 minutes. Add basil, pepper, salt, tomatoes, chicken broth, balsamic vinegar and sugar and stir well to combine. Bring pan to a simmer and cook for 10 minutes or until sauce is thickened. Stir occasionally.

Meanwhile cook gnocchi according to package directions. Drain well and add to thickened sauce. Cook, stirring carefully to incorporate gnocchi. Serve garnished with grated parmesan. Makes 4 to 6 servings.

A year ago - Chicken and Noodles with Peanut Curry Sauce 

Two year's ago - Clam and Corn Fritters

Grilled Jumbo Shrimp with Basil and Prosciutto

The thing I love most about Saturdays is 9 times out of 10 I get to share the kitchen with my Big Guy. We're a team, I mean a real mean team machine in the kitchen let me tell ya'. 

Case in point - yesterday's weekly shopping excursion yielded some absolutely gorgeous wild jumbo shrimp so while the Big Guy shelled and de-veined the beauties, I mixed up a marinade of white wine, olive oil, Dijon, fresh basil and lemon juice. While the shrimp marinated for the better part of the afternoon we went our merry ways and reconvened to complete the dinner preps as the sun was setting.

Big Guy wrapped the shrimp in fresh basil leaves and prosciutto then threaded them onto skewer's before grilling them on our little red gas grill supplemented with some maple and apple wood chips that he'd soaked and then wrapped in foil. While he was taking care of that, I whipped up a simple pasta sauced with pine nuts, tomato and garlic breadcrumbs and half an hour and some laughs later, dinner was on the table and we were moaning and groaning about our good fortune. We really are lucky aren't we?

By the way, the shrimp's from one of my favorite "go to" books, The Silver Palate and it's an old favorite from way back when during my single days in Calgary. As for the pasta, we can thank Fine Cooking for its existence. I've listed the shrimp recipe below, but hit the link and head on over to Fine Cooking for the pasta. It's a real keeper and from such simple ingredients - I left out the raisins just so you know.  

Grilled Shrimp with Basil and Prosciutto (from JBug’s Kitchen adapted from Silver Palate Cookbook)

Marinade:

1/2 cup white wine

1/2 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1/4 cup chopped fresh basil

Freshly ground black pepper

1-1/2 pounds jumbo shrimp, peeled and de-veined with tails left intact (we used 16-20 shrimp)

Large whole fresh basil leaves

Thin slices of prosciutto

Skewers presoaked in water for minimum 2 hours

Combine wine, oil, lemon juice, mustard, basil and pepper together. Place prepared shrimp into a large zip bag and add marinade. Chill for a minimum 3 hours, turning the bag every once in a while.

Remove shrimp from marinade and discard marinade. Wrap each shrimp with basil, then with a slice of prosciutto. Thread 4 or 5 shrimp onto skewers. Grill shrimp until pink – about 3 minutes a side depending on how hot the grill is. Serve immediately. Makes 4 servings.

 A year ago - Poppers in a Blanket

Two year's ago - Chocolate Chip Cranberry Nut Cookies

Bloody Mary Shrimp Sauce with Lobster Ravioli

This might be one of those times I could stop talking and let the picture speak a thousand words but honestly, why deprive you of my scintillating conversation - right? That said, there certainly wasn't much conversation going on last night when last night's creation hit the plate. Sometimes JBug's antics produce near perfection, if I do say so myself.

Such is the case with this rosy pink shrimp and vodka sauce created to dress some purchased lobster ravioli. I racked my brain all week trying to figure out a sauce to accompany said ravioli from Trader Joe's refrigerator because, while I would have been satisfied with a little browned butter and maybe a sprinkle of toasted pine nuts, I knew the Big Guy'd be looking for some "meat". A compromise was in order. 

Remembering a rosy vodka sauce tasted a long, long time ago I simply sauteed some onion and garlic, deglazed the pan with vodka, added marinara sauce, a touch of heavy cream, a dash of cayenne pepper and a little dried tarragon, then finished up with some pretty little bay shrimp that were already cooked and simply needed warming. The result - an incredibly edible celebration worthy dinner that was ready in the time it took to boil the water and cook the pasta. Yup - you got it. Quick and impressive too. Oh, and dare I say modest?  

Now about that pasta; poor you if you're not anywhere near a Trader Joe's so you can take advantage of all the wonderful products they have available. Fortunately our closest TJ's is a mere 6 miles away but if you're not as lucky, simply substitute a spinach ravioli, tortellini or even a plain penne or shell shaped pasta for the lobster ravioli. Of course you could make it yourself. I didn't but I could've although I've already been accused of being much to gourmet for every day. I'm really just trying to keep it real here, ya know? 

Bloody Mary Shrimp Sauce with Lobster Ravioli (an original recipe from JBug’s Kitchen)

Sauce:

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup finely chopped sweet onion

1/3 cup vodka (or white wine)

1 cup marinara sauce

1/2 cup cream

1/4 teaspoon dried tarragon

1/4 teaspoon cayenne pepper

Freshly ground black pepper to taste

8 ounces cooked bay shrimp, well rinsed and drained

1 – 9 ounce package lobster ravioli, cooked per package directions

Freshly grated parmesan cheese (optional)

Heat oil over medium high heat in a heavy skillet until shimmering. Add garlic and onion and cook stirring constantly until onion is transparent. Add vodka and cook until reduced to approximately 2 tablespoons. Add marinara sauce, dried tarragon, and cayenne and black pepper to taste. Lower heat and simmer until thickened. Stir in heavy cream and well drained bay shrimp. Heat until shrimp are warmed through. Serve over cooked pasta. Garnish with grated parmesan cheese. Makes 2 to 3 servings.   

A year ago - Cheater Chili 

Two year's ago - Easy Creamy Tortellini Primavera

Pastitsio aka Greek Lasagne

We took a little imaginary trip to the sunny Greek islands last night with this pasta casserole of meat sauce and bechamel that's somewhat equivalent to an Italian lasagne.

Loaded with pasta on the bottom and top with a flavorful meat sauce sandwiched between the two, the biggest difference with Pastitsio other than the subtle cinnamon flavor in the sauce is that the amount of cheese in the whole thing is quite minimal. What it means is the bechamel stands out in all its rich and creamy glory made even better with the addition of egg yolks as it forms a light and puffing golden cap on the casserole.

It's quite delicious and has me craving moussaka which is really much the same except that grilled eggplant and potatoes replace the pasta. Don't be surprised if you see it here too really soon.

Pastitsio aka Greek Lasagne (from JBug’s Kitchen adapted from Saveur)

I used ground pork in the meat sauce, but feel free to use beef, veal or lamb in your version.

Meat Sauce:

2 tablespoons olive oil

1 large red pepper, minced

1 medium yellow onion, minced

1/2 pound ground pork

1-1/4 cups crushed tomatoes

1/3 cup red wine

1/2 teaspoon crushed red peppers

1 bay leaf

1/2 teaspoon ground cinnamon

Salt, freshly ground black pepper to taste

Heat oil in a large skillet over medium high heat until shimmering. Add pepper and onion and sauté until vegetables are softened – about 5 minutes. Remove to bowl and add ground pork to the pan, crumbling it with a fork as it browns. Return vegetables to skillet and sprinkle with crushed red peppers, salt, pepper and cinnamon. Stir to incorporate, add bay leaf and stir in tomatoes and wine. Lower heat to simmer and cook until liquid is reduced and sauce is thick – about 15 minutes. Cool.

Béchamel:

1/4 cup unsalted butter

1/2 cup all-purpose flour

2 cups whole milk

1/2 cup freshly grated parmesan cheese, divided

2 eggs, yolks separated from whites

1/4 cup half and half

Salt and freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

8 ounces pasta, cooked to al dente and well drained

In a large bowl, whisk egg whites until frothy. Add half of the grated cheese and stir in cooked pasta. Set aside.

Melt butter in a saucepan over medium heat. Whisk in flour and cook whisking constantly until mixture is slightly golden in color – about 2 minutes. Slowly whisk in milk and cool until thickened, whisking often.  Meanwhile in a small bowl whisk together egg yolks with half and half. Stir in remaining parmesan cheese. When béchamel sauce is thickened, remove from heat and whisk some into egg yolk mixture. Return yolk/béchamel mixture to the pot, whisking constantly. Season with salt, pepper and grated nutmeg. Set aside to cool slightly.

To assemble dish, spray a deep casserole dish with cooking spray. Preheat oven to 350. Place half of the pasta/egg white/cheese mixture into bottom of casserole. Spread all of the meat sauce on top and top with remaining pasta. Spread béchamel evenly on top of pasta. Place casserole dish onto a sheet pan to catch any drips and bake for 45 to 55 minutes until béchamel is golden brown and puffed and casserole is bubbling. Remove from oven, and cool for 10 minutes before serving.  Makes 6 servings.

A year ago - Pizza Soup

Two year's ago - Fried Catfish and Hushpuppies  

Meatballs - One Recipe, Two Delicious Meals

Whether cooking for a casual party or dinner for family and friends, there's hardly a better crowd pleaser than Italian meatballs and these polpette adapted from Nick Stellino's Mediterranean Flavors cookbook are in a class of their own. 

Loaded with tons of romano cheese, they have an element of surprise not just with a little sugar but with cinnamon and freshly grated nutmeg too, along with the usual garlic and Italian parsley. While Nick makes his version with a combination of veal, pork and beef, veal is darn near impossible to come by in these parts so I included only beef and pork. No matter - I can't imagine they could possibly be any better than they are. Instead of browning them on top of the stove and having to hover over them, I popped the little balls onto a sheet pan and put them in the oven for 25 minutes. Cooled and packaged into two lots, the first bag went into little meatball sliders that were included in our Super Bowl Sunday feast.

Simply nestled into soft rolls that I whipped up and baked in the new silicone muffin pans my honey gave me for my birthday this year, they came out a perfect size mini-bun to nestle a meatball into. Rather than cut the rolls in half and having to deal with a meatball on the lamb, I simply hollowed out some of the bread from the top and filled the hole with marinara sauce, grated parmesan, and a warmed meatball before topping the mini sandwich with grated mozzarella cheese. A few minutes under the broiler and we were dining fine.

Last night's dinner made use of the second bag of meatballs and the rest of the marinara, Trader Joe's I might add. Hey I'm not above using a good brand of ready made and I'm not ashamed to admit it. Nestled into a bowl of al dente' pasta, it made for a perfectly quick and absolutely delicious weeknight dinner.  I'm just wishing I'd doubled the meatball recipe so I could have more hiding in the freezer for nights I don't feel like doing much in the kitchen because a I can think of another couple of ways to use them to satisfy the hungry masses - like a rich and creamy meatball and bechamel lasagne or a hot bowl of meatball soup. Bliss, pure bliss.

Nick Stellino's Meatballs (adapted from Nick Stellino’s Mediterranean Flavors)

1/2 cup milk

4 large cloves garlic, minced

1/4 cup chopped fresh Italian parsley

1/2 cup dried Italian flavored bread crumbs

2 eggs

2 cups grated Romano cheese

2 tablespoons sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon coarsely ground black pepper

Combine all ingredients in a large bowl. Add

1 pound ground pork

1 pound lean ground beef

Mix gently with your hands until all ingredients are incorporated. Using a quarter cup scoop, shape into balls. Place on sheet pan lined with parchment and bake at 400 for 25 minutes. (Makes approximately 18 meatballs.)

A year ago - Country Spice Pudding Cake  Two year's ago - Figgy O'Fiber Muffins

 

Dan Dan Noodles with Chicken

The Big Guy cooked up a wok full of Dan Dan Noodles last night for dinner making use of the rest of the chicken tenders I had cooked to go into the stuffed poblanos the other night. We've had a pork version of these noodles before but it's the first time we've made them with chicken and I swear I'm going to make the dish with shrimp and beef too one of these days.

Dan Dan is really all about the sauce which means one could put practically any kind of protein in the bowl and have a marvellous meal. If you're wondering what makes the sauce so special, I can't really point at any one individual ingredient. A combination of lots of garlic and ginger, along with peanut butter, soy sauce, Sambal Olek, sriracha, sesame oil and chicken stock combined with noodles, chicken and crunchy fresh vegetables make a flavorful combination that's definitely worth having more often.

By the way, I didn't have any Annie Chun chow mein noodles like I'd used last time, so we cooked up some spaghetti to a nice al dente and used that. I'm convinced almost any kind of noodle would be fabulous, so don't sweat it. Just use what you have on hand.

Dan Dan Noodles (from JBug's Kitchen adapted from Ken Hom’s A Taste of China as well as Food and Wine Magazine)

4 chicken tenders, cut into quarter inch pieces

2 tablespoons dark soy sauce

3 tablespoons vegetable oil, divided

3 tablespoons minced garlic

3 tablespoons minced peeled fresh ginger

1/4 cup minced yellow onion

2 tablespoons peanut butter

2 tablespoons dark soy sauce

2 teaspoons chili paste (Sambal Olek)

1 teaspoon Sriracha or more to taste

1 teaspoon sesame oil

1 cup chicken stock

1-1/2 teaspoons cornstarch

12 ounces Chinese wheat chow mein noodles (I used Annie Chun’s)

Garnishes of shredded carrots, sliced green onion, red pepper and roasted peanuts or almonds

Combine chicken pieces, with soy sauce. Heat wok over high heat until very hot. Add 2 tablespoons vegetable oil and when shimmering, add chicken. Stir fry until lightly browned and cooked through – about 3 to 4 minutes. Remove from wok and set aside. (Note, I used pre-cooked chicken so eliminated this step.) Add remaining vegetable oil to wok. Add minced garlic, ginger and onion and stir fry for about 1 minute. Add peanut butter, soy sauce, chili paste, Sriracha, sesame oil and chicken stock mixed with cornstarch. Stir well to incorporate and simmer for 5 minutes.

Meanwhile bring large pot of water to a boil. Cook noodles per package direction. Drain well and place into large bowl. Top with pork, then sauce. Garnish with shredded carrots, green onions, red pepper and roasted peanuts or almonds. Makes 4 to 6 servings.

A year ago - Flatbread Pizza   Two year's ago - Dark Chocolate Lava Cakes

 

Perline Pasta Purses with Mushrooms, Pancetta and Marsala

I had to do some juggling with this week's menu. A couple of items I'd planned to purchase on our usual Saturday shopping got nixed because they weren't up to snuff quality wise. Like most everyone these days we're on a budget so I make up our menus for the week in advance along with a shopping list to include items I find in the sale flyers that come in Tuesday's mail. When the goods just don't look so good in the store, I sometimes need to come up with a plan "B".

I try not to hit the stores on impulse because I just end up spending way too much and often on something we can do without. I find it's better to follow a list and stick with the original ingredients just come up with something different. Unfortunately our house doesn't have a pantry in the kitchen and there's limited storage elsewhere so I really need to be organized and imaginative too.

Plan B last night included some Perline Pasta from Trader Joe's refrigerator section served in a fresh mushroom, onion, garlic and marsala cream sauce. I'd originally planned to use the pasta in a chicken meatball soup, but the market wanted the whopping price of $5.99 a pound for ground chicken and I wasn't about to part with the sheckles. Too lazy to grind my own, Plan "B" turned out to be a fabulous alternative - of course, how can you go wrong with any of the ingredients. I mean really!

Served with a tossed salad on the side, it made for a quick and tasty weeknight dinner. By the way, it really is all about the sauce, so just about any pasta will do. Try this with spinach ravioli, or penne' - it would be great!

As for today, I'm sitting here looking at this week's flyers and working on some new ideas to "wow" ya' for the next week. Trouble is I'm feeling rather uninspired at the moment, so I'm going to grab a cup of coffee and a couple of cookbooks and we'll see what happens. Hope you have a great day everyone!

Perline Pasta Purses with Pancetta, Mushrooms and Marsala (from JBug’s Kitchen)

Sauce:

4 ounces pancetta, diced

2 tablespoons olive oil

1/2 medium onion, chopped

3 cloves garlic, minced

2 cups mushrooms, cut into wedges

1/2 cup dry Marsala wine (or dry sherry)

3/4 cup heavy cream

3 tablespoons chopped fresh basil

1/4 cup chopped fresh parsley

Coarse ground black pepper

1/2 cup freshly grated parmesan cheese

Pasta cooking water as needed

 

1 – 10 ounce package Perline Pasta or Tortellini, Ravioli or dry pasta cooked per package directions

Heat a large heavy skillet over medium heat and cook pancetta until crisp. Remove from pan, add olive oil and when shimmering, add onions. Cook until onions are softened, stirring constantly. Add garlic and cook for an additional minute. Add mushrooms and sauté until just starting to brown. Stir in Marsala wine, decrease heat to simmer and cook until Marsala wine is almost completely reduced. Stir in cream and cook until starting to thicken. 

Add basil, parsley, black pepper, cooked pasta, parmesan cheese and reserved cooked pancetta and toss to coat pasta well with sauce for 2 to 3 minutes. Add pasta cooking water as needed to make a creamy consistency. Serve with additional black pepper and cheese.  Makes 3 to 4 servings.

A year ago - Lemon Gelato     Two year's ago - Oven Roasted Chicken on Croutons

Meaty Italian Ragu - aka Sunday Gravy

There's a Sunday tradition in many Italian households involving a huge pot of a meat filled tomato sauce on the stove and a house filled with the scents and sounds of a happy family gathering. They call the pot Sunday Gravy.

In honor of a cool Tucson Sunday afternoon coupled with the fact that I needed to redeem myself after Saturday night's dinner, I put a pot of gravy on the stove to simmer for the better part of the afternoon. Actually, I started the pot on the stove and finished it in the oven. That way I could enjoy the end result without having to stir the pot every 15 minutes - lazy cook, eh?

Now you can make Sunday Gravy out of a variety of meats. The Soprano version from their cookbook of the same name uses pork neck bones or spareribs, veal stew meat as well as Italian sausage and huge tennis ball sized meatballs. I'm pretty sure there's no right or wrong way to make it so my version starts with wonderful spicy hot Italian sausage followed by deeply browned beef shanks and some cubed up pork stewing meat to round out the flavors. Loaded with onions, garlic of course, fresh and dried herbs, canned tomatoes and wine - a lot of wine, my favorite Dutch oven full of glorious sauce was met with ooo's, ahhh's, holy cows and good gravy's when it came out of the oven.

As for serving this pot of rich red meat filled gloriousity (is that a word?) traditionally, the meats are removed from the sauce and dinner's first course includes just the sauce with pasta with the meats showcased as the second course. Naturally we're not strong on tradition around here, particularly since there's not an Italian gene to be found in any of us, so we left the meat in the sauce and served it all up on a bowl of al dente' rigatoni.

Word of warning - the recipe makes enough for a small army which is a good thing because it's incredibly delicious. Not only that - I see a huge casserole of lasagne coming our way along with maybe some baked pasta, a couple of stellar pizza's and lunches for the week. Oh yum!

Meaty Italian Ragu aka Sunday Gravy an original from JBug’s Kitchen inspired by Soprano’s Family Cookbook

3 tablespoons olive oil, divided

1 pound hot Italian sausage, casings removed

1.5 to 2 pounds beef shanks with bone

1.5 pounds cubed pork stewing meat (butt or shoulder)

2 large yellow onions, chopped

4 large cloves garlic, chopped

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried crushed red pepper

2 bay leaves

Salt and freshly ground black pepper

1-1/2 cups dry Marsala wine

1-1/2 cups low sodium beef stock

2 – 28 ounce cans diced tomatoes with juice

3 ounces tomato paste

1/2 cup red wine

1 pound rigatoni cooked to al dente per package directions

Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Add Italian sausage and cook, crumbling with the back of a spoon or a potato masher until sausage is browned and fully cooked – about 10 minutes. Using a slotted spoon, remove sausage to a bowl. Season beef shanks on both sides with salt and pepper and add to Dutch oven. Brown meat very well on both sides then remove to the bowl with the sausage. Season pork stewing meat with salt and pepper and add it to the Dutch oven, browning it well. Remove to same bowl to join other meats.

Add remaining tablespoon of olive oil to the pot and add onions. Cook until onions are softened and golden brown, scraping up browned bits from bottom of pot. Stir in garlic, oregano, basil, crushed red pepper and bay leaves. Cook, stirring well for additional minute. Add Marsala wine and allow to reduce slightly, scraping up fond (browned bits) from bottom of pot then stir in beef stock, tomatoes and tomato paste. Return meat to the pot along with any accumulated juices. Bring pot to a high simmer, cover and place in preheated 325 oven. Cook for 2 to 2.5 hours or until meat is fall of the bone tender. Check pot and stir once during cooking period.

Just before serving, stir in half cup of wine. Remove bones and bay leaf from pot. Serve with pasta and garnish with grated parmesan and additional pepper flakes. This will easily serve 6, with some sauce leftover. Sauce freezes very well.

A year ago - Common Ground  Two years ago - Steamed Marmalade Pudding

 

Ravioli in Sherry Mushroom Alfredo Sauce

We've kind of overloaded on meat over the last couple of weeks so I was looking for something that didn't leave it out entirely but made a vegetable the star. Last night's creation met the mark and satisfied the resident carnivore. After all, I had to show some kindness toward him since I still can't stop laughing about the events of the other night. It's remembering his cute little very surprised and sleepy admission -  "I fell out of bed" that cracks me up every time.

Last night's pasta dish married the flavors of pancetta, garlic, mushrooms and sherry with a little cream, grated asiago cheese and some fresh ravioli courtesy of Trader Joe's and really satisfied all the senses. It would have been fabulous with a nice glass of wine, maybe a pinot gris to cut the richness of the dish but unfortunately we're on the wagon at the moment. I mean obviously we're not giving up food, so we had to resist the calories somewhere.

Accompanied by a luscious pear and gorgonzola salad with the rest of the shallot vinaigrette leftover from Christmas, dinner was ready in a flash. By the way, feel free to substitute Romano or Parmigiano Reggiano for the Asiago but I happen to love the stuff. The flavor is much like the others but it's easier on the budget.

Also if you're short on time and tempted to substitute one of those jarred alfredo sauce concoctions, please don't do it. Alfredo sauce is about as easy to make as applying a little heat to cream in a pan, and there's none of those ugly sounding "unpronounceable" chemicals in it either. Just sayin'.

Ravioli with Mushroom Sherry Alfredo Sauce an original from JBug’s Kitchen Antics

2 tablespoons olive oil

4 ounces pancetta diced

1/2 large sweet onion, finely chopped

2 cloves garlic, minced

Salt and freshly ground black pepper

1 pound mushrooms, sliced

1/2 cup medium dry sherry

1 cup heavy cream

2 ounces grated Asia go or parmesan cheese

3 tablespoons chopped fresh parsley

Grated fresh nutmeg if desired

1 – 12 ounce package fresh ravioli cooked per package directions

Heat a large sauté pan over medium low heat. Add olive oil and when hot, add pancetta. Cook until pancetta has released some of its fat and pieces are brown and starting to crisp. Remove from pan and set aside, leaving accumulated fat. Add onion and cook until onion softens, stirring constantly. Add garlic and salt and pepper to taste. Sauté for a minute until garlic starts to release its aroma, then add mushrooms. Cook until mushrooms soften and begin to brown. Stir in dry sherry and cook until sherry has completely reduced. Add cream and return the browned pancetta to the pan. Bring to a high simmer and cook until cream is reduced slightly and sauce thickens. Add parmesan cheese, parsley and cooked ravioli. Heat ravioli briefly so it absorbs some of the sauce. Serve garnished with additional chopped parsley, a dusting of nutmeg and more grated cheese.

A year ago - Leg of Lamb Provencal  Two years ago - Pork with Mushroom Madeira Sauce

Cheater Mac and Cheese with Pulled Pork

OK, so let's get this perfectly clear. I've been a plum lazy cook during the past couple of weeks that my alter ego's been away. Thank goodness it is about to change since he'll be home about midnight tonight but as my second last hurrah I whipped up a cheater bowl of mac and cheese for dinner last night. Hey a girl's gotta' eat somethin'.

There's no reason to purchase one of those ready made containers with heaven knows what's in it when in exactly 15 minutes flat, you can whip up your own stove top version especially when you've a brick of processed cheese in the refrigerator. I mean it's not rocket science but simply elbow macaroni cooked until al dente' then drained and loaded up with said cheese, dijon mustard, and a touch of half and half.

Now there was a time I would have been content with just that, along with a quart of ketchup but the  problem is I guess I've been with the Big Guy just long enough to crave some meat with my pasta, so I shredded the rest of a country style pork rib from the other day and threw it into a little gratin dish along with the cheesy mac, topped it with a bit of grated cheese and finished it under the broiler.

I know for a fact this isn't going to win me any gourmet food prizes but let me tell you it wasn't bad. In fact I may just be surprising the Big Guy with the same casserole next time we have a load of leftover pulled pork. Of course with him in mind I'll add a little barbecue sauce to the mix, along with some pickled jalapeno peppers because we all know he loves the things - oh and I'll likely ramp up the cheese a bit more to make for a creamier pasta. What I'm really trying to say in a round about way is that with a little work, it could be a lot better so I'll post a recipe when I'm happier with the results.

As for today, well obviously the party's over. I won't be lying in bed with the pooches, a purring wannabe feral feline, coffee and a good book till 7 bells or so every morning. It'll be back to the salt mines - up at 5, packing you know who's lunch, cooking him a hot breakfast and shoving him out the door by 6:20. I  absolutely cannot wait. Life's the pits without my Big Guy!

A year ago - Mexican Hot Chocolate

 

Rigatoni with Pancetta, Hot Peppers and Tomato

Whenever I'm stuck on what to make for dinner, I always think of pasta first. There's so many shapes of the stuff and an unlimited number of ways to serve it. Much like chicken, we never get tired of it.

A take on a recipe from Biba Caggiano's Trattoria Cooking, simplicity is the key in this version. Imagine a pasta coming from JBug's Kitchen that doesn't have a drop of cream in it, and you know what? It doesn't need a speck.

Pancetta cooked until crisp and joined by onion and garlic in the pan, a big sprinkle of hot pepper flakes and a few fresh tomatoes; add freshly ground black pepper and the al dente rigatoni of course along with a touch of pasta cooking water and dinner's ready. A garnish of fresh basil would be wonderful but who can find that in their garden this time of year, although Italian parsley's a good second choice but mine's still covered under a sheet trying to save it from old man winter's recent arrival.

If you're in the market for a simple wholesome flavorful bowl of pasta that'll transport you to the sunny shores of Italy, this is the one for you!

Rigatoni with Pancetta, Hot Red Pepper and Tomato (inspired by Biba Caggiano)

12 ounces rigatoni, cooked to al dente plus 1 cup reserved pasta cooking water

2 tablespoons olive oil

4 ounces pancetta, cut into quarter inch cubes

Half a large yellow onion, finely chopped

1 clove garlic, minced

1/4 teaspoon red pepper flakes (or more to taste)

Coarse ground black pepper

2 medium fresh tomatoes, coarsely chopped

Pecorino Romano cheese

Fresh basil or Italian parsley for garnish

Heat oil in a large sauté pan and when shimmering add pancetta. Cook until pancetta is crisp. Remove from pan and set aside. Add onion and garlic to pan and cook until onion is softened. Add red pepper flakes, black pepper and tomatoes. Return pancetta to pan. Simmer for 2 to 3 minutes, and then add cooked rigatoni and enough reserved pasta cooking water to moisten pasta. Toss to heat pasta. Sprinkle with grated Romano cheese and garnish with chopped basil or parsley if desired. Serves 4.

A year ago - Apple Cranberry Raspberry Pie

Cajun Poached Shrimp Linguine

Picture some spicy Cajun flavors rolled into a pasta dish in a creamy sauce and you'll have what our dinner was last night. Unfortunately we were rather unimpressed but as the Big Guy said "they can't all be golden". It doesn't look bad though, does it?

I should have known better because we've tried a pasta dish like this one once before and I was unimpressed then but thought I'd just try another version so I grabbed one from Canada's Dairy Counsel site. Unfortunately it wasn't any better this time around either but that's just personal opinion. It's certainly not that it lacked any of the necessary ingredients - browned coins of andouille sausage, gorgeous 16-20 shrimp as well as tons of garlic and even cayenne pepper. It even had dried thyme in the equation and therein could lie the problem or maybe not.

We thought the dish had a "musty" kind of flavor which could have been due to the new batch of dried thyme I picked up yesterday in the bulk aisle. It smells great though. It could also be that because I love gumbo so much, whenever I see the combination of good andouille sausage and beautiful shrimp, I think they should be combined in a pot of perfect Cajun bliss or topping a bowl of creamy grits.

Regardless, here's the link for the recipe just for posterity and maybe you'll like the results but personally I'll not be making any kind of Cajun linguine in the future - unless I forget and try again, that is. Afterall, I'm kind of stubborn that way.

Oh, one more thing - sorry I'm late with this morning's post but we took the boys to the dog park to run off some energy. Now they're sleeping, the Big Guy's doing all the honey do jobs outside that he's missed during the frantic pace of the the past couple of weeks and I think I might even be able to talk him into harvesting the pomegranates later today, provided it doesn't interfere with our Sunday afternoon nap that is.

A year ago - Baked 4 Cheese Spaghetti

Baked Rigatoni with Bechamel and Italian Meat Sauce

There's leftovers and then there's LEFTOVERS and with the current economic times, we all need to make good use of them. Unfortunately when someones says the word "leftovers" to me it brings back memories of Mother cleaning out the refrigerator and making a hash of all the little odds and sods left in the back. It was usually burnt, looked like something the cat dragged in and honestly Heinz didn't produce enough catsup to make it palatable in my book. The thought of it still gives me shivers.

The point I'm trying to make in a round about way is that while tough times call for tough measures, a little imagination can go along way in making something delicious out of the dregs in our freezers and cupboards.

That was the case last night when I discovered a container of leftover Italian meat sauce. Now I could have added another tin or so of tomato sauce to top our pasta and called it dinner, but I figured that would be kind of boring. Instead, I cooked up a pot of rigatoni and while that was burping on the stove, made a simple bechamel white sauce and loaded it up with grated romano cheese. Then I tossed the al dente drained pasta into the bechamel and topped it off with the meat sauce and the casserole hit the oven.

Twenty five minutes later dinner was on the table - hot tubes of pasta oozing creamy cheesy white sauce, covered in spicy tomatoey meat. It barely deserved to be called anything but delicious! Leftovers - surely you jest. MMMM

Baked Rigatoni with Béchamel and Italian Meat Sauce (a creation from JBug’s Kitchen)

Béchamel:

1/4 cup unsalted butter

3-1/2 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon freshly grated nutmeg

1-1/2 cups grated Romano cheese

Melt butter in a medium sized saucepan. Add flour and cook, stirring constantly for 2 to 3 minutes until roux is slightly golden in color. Whisk in milk and seasonings and bring to a boil, stirring constantly. Remove from heat and stir in grated Romano cheese.

8 ounces rigatoni, cooked to al dente and well drained

Béchamel sauce

2 cups Italian meat sauce  (hit link for recipe)

Crushed dried chile peppers

Preheat oven to 350. Spray a casserole or gratin dish with cooking spray. Mix cooked pasta with béchamel and transfer to prepared casserole dish. Top with meat sauce. Sprinkle with crushed dried chile peppers. Bake for 25 to 35 minutes or until casserole is bubbling hot. Serves 4 to 6.

A year ago - Pecan Crusted Rack of Pork

 

Coconut Lime Shrimp with Peanut Sauce

Perfect for entertaining; perfectly good for you; perfectly delicious - I could just end this post now, show you a pic, give you the recipe and I swear you'd be convinced....but I won't.

Although this has to be one of our very favorite methods for grilling shrimp, we haven't made it in a long time but not because we don't think of it often. The problem with blogging on a daily basis is that I never want to repeat things very often for fear you'll get bored but honestly, this shrimp is so darn tasty we probably don't have to worry about boredom.

Lovely 16-20's marinated in a Thai flavored mixture of fresh basil, coconut milk, lime juice and the usual garlic, ginger and soy, then skewered and grilled until just cooked through, these shrimp are perfect sprinkled with a little fresh lime juice but dip 'em in a creamy, mildly spicy peanut sauce and you'll think you've hit nirvana. We could eat them by the bucketful.

Served along with another favorite because as the Big Guys says, it goes with everything - our Soba Noodle Salad chock full of buckwheat noodles and fresh veggies including zucchini, red pepper, grated carrot and sliced green onions, in an Asian flavored vinaigrette provided color and texture to the plates. Accompanied by some crunchy little Vietnamese spring rolls, our catch up dinner with the Big Guy's sister Susan and her husband Scott was a relaxed, fun filled evening full of laughter and reminiscing.

By the way, stay tuned and I'll fill you in on our dessert menu a little later because honestly, I don't want to baffle you with B.S. too much on this lovely Sunday morning. Have a great day everyone!

Coconut Lime Shrimp with Peanut Sauce (adapted from Bon Appetit)

Shrimp:

2 cups fresh basil leaves, packed

1 cup unsweetened coconut milk

3 tablespoons finely chopped garlic

3 tablespoons fresh lime juice

2 tablespoons fresh ginger, minced

4 teaspoons soy sauce

4 teaspoons fish sauce (nam pla)

1 tablespoon honey

3 pounds large 16-20 shrimp

Skewers soaked in water

In a food processor or blender combine basil, coconut milk, garlic, lime juice, ginger, soy sauce, fish sauce and honey. Process until almost smooth. Clean and devein shrimp, leaving tails intact. Wash and dry well. Place in a container and cover with marinade, moving shrimp around to make sure all surfaces are coated with marinade. Cover and refrigerate a minimum 2 hours. When ready to grill, remove from marinade (discard marinade) and thread 6 or 7 shrimp on soaked skewers and grill over medium heat until just cooked (about 5 minutes).  Serve with fresh limes and peanut sauce. Serves 4 to 6.

Peanut Sauce:

2/3 cup creamy peanut butter

1/2 cup low sodium chicken broth

1/4 cup unsweetened coconut milk

Juice of half a lime

2 teaspoons soy sauce

2 teaspoons fish sauce

2 teaspoons hot pepper sauce

Combine ingredients in a blender or food processor and process until smooth. Store well covered in refrigerator. Bring to room temperature  or heat in microwave for 20 seconds before serving. Download Coconut Lime Shrimp with Peanut Sauce

Soba Noodle Salad:

 4 ounces soba noodles cooked per package directions and well drained

1/2 cup shredded carrots

1 small zucchini, cut into julienne strips

1 red pepper, cut into julienne strips

2 green onions, sliced

Combine ingredients below in a screw top jar and shake until well mixed.

1/3 cup olive oil

2 tablespoons rice wine vinegar

3 tablespoons soy sauce

1-1/2 tablespoons sesame oil

1 tablespoon honey

3 cloves garlic, minced

2 tablespoons fresh ginger, minced

1/2 teaspoon salt

1/2 teaspoon Asian chili sauce (sambel olek) optional

Toss soba and vegetables together with dressing and serve.  Serves 4

A year ago - Bittersweet Chocolate Sour Cherry Bread Pudding

Israeli Couscous Salad with Apples, Cranberries and Herbs

Don't be put off by the exotic sounds of Israeli Couscous. It's just some little round pasta balls that are toasted first and then plumped up in hot chicken stock. Who knew? I certainly had no idea what all the hoopla was about. With a mouth feel much like caviar, I found the cooked pasta had very little flavor which is OK I suppose as long as you add enough. I didn't!

From Giada De Laurentiis, this salad includes dried cranberries, tart green apple, toasted almonds and lots of herbs including rosemary, thyme and parsley dressed up in an apple cider/maple syrup vinaigrette. Topped with lots of salt and coarse ground black pepper it should have been fabulous, right?

Unfortunately, I think the recipe could use a little more work although it could be that I didn't give it enough salt and might have gone overboard with the rosemary; however, I found it rather flat and in need of some punch like maybe a little red onion and perhaps some dried apricots as well. The vinaigrette could have used some citrus (orange or tangerine) but I'm not much of an apple cider vinegar fan anyway - at least not the brand I bought.

Served on some panko crusted lemon and Dijon infused crispy chicken paillards, it should have been wonderful but didn't quite get there. Hey, ya' can't win 'em all.

Here's the link for the recipe people if you'd like to give it a try. I won't be adding it to my repertoire before I make some serious adjustments. By the way, after you've toasted the couscous and before adding the chicken stock, remove the pot from the heat and let it cool a bit and add your hot chicken stock very slowly, otherwise you'll burn your fingers big time. I speak as one who knows!

A year ago - Chorizo and Potato Tacos with Fresh Tomatillo Salsa

 

Buffalo Chicken Mac and Cheese

Boy, are we behind the times. About a year ago Buffalo Chicken Macaroni and Cheese was incredibly popular in the blogosphere and being the planner that I am, the idea was tucked away for future reference. Thankfully last night the future finally met up with the present.

What can I say except this one's a real keeper! Rich creamy cheesy saucy mac and cheese married to the flavors of buffalo chicken with lots of hot sauce, crisp celery and a top hat of crunchy blue cheese flavored panko ...well, it's about as good as it gets.

Following the recipe from Food Network Magazine, I cut the whole thing in about half so we wouldn't be eating it for the next month and used some leftover chicken breasts the Big Guy grilled on Sunday night. I also threw in a 2 ounce chunk of Velveeta along with the cheddar and pepper jack cheese and used whole milk rather than half and half in the sauce but other than that, I pretty well followed the directions.

We loved it!

Buffalo Chicken Macaroni and Cheese (Adapted from Food Network Magazine)

Chicken:

2 tablespoons butter

1 stalk celery, finely chopped

1/2 medium onion, finely chopped

1 clove garlic, minced

2 cups diced cooked chicken

1/4 cup hot sauce (I used Franks)

Melt butter in sauté pan over medium heat. Add celery and onion and cook until softened. Stir in garlic and cook 1 more minute. Remove from heat and add chicken and hot sauce. Stir to combine and set aside.

Sauce:

2 tablespoons butter

1 heaping tablespoon flour

1 teaspoon dry mustard

1-1/2 cups whole milk

1/4 cup hot sauce

2 ounces Velveeta cheese, cubed

6 ounces sharp cheddar, cubed

4 ounces pepper jack cheese, shredded

1/3 cup sour cream

Melt butter in a small saucepan over medium heat. Add flour and mustard and stir well to combine. Cook, stirring constantly for 1 or 2 minutes, then slowly whisk in milk and hot sauce. Cook until thickened, whisking constantly. Lower heat and whisk in cheeses and stir until cheese is melted. Remove from heat and whisk in sour cream. Stir until smooth.

8 ounces elbow macaroni cooked to al dente and drained

1/4 cup panko crumbs

2 tablespoons melted butter

1/4 cup crumbled Gorgonzola

Preheat oven to 350. Spray a 2 quart casserole with cooking spray.  Place half the cooked and drained macaroni on bottom of casserole and top with a cup of sauce. Place the chicken on top and finish with remaining macaroni. Pour remaining sauce over top. Combine panko, butter and crumbled gorgonzola. Sprinkle on top of casserole. Bake for 35 to 40 minutes until top is browned and casserole is bubbling. Serves 4 to 6. Download Buffalo Chicken Macaroni and Cheese

A year ago - Creamy Buffalo Chicken Salad

Pasta Carbonara with a Twist

You know that Michael Smith quote I laid on you the other day - the one that said "A recipe is merely words on paper; a guideline, a starting point from which to improvise." Well, the Big Guy took it to heart last night and turned a traditional spaghetti carbonara like one we've had here before into a masterpiece all his own.

He added chopped onion and threw in some sun dried tomatoes and sliced mushrooms too, then patiently put it all together with some of his own home cured pancetta in a rich sauce of egg, cream and freshly grated parmesan cheese. Not only that, he served it all to his dizzy wife (I said dizzy, not ditsy) who is still working her way through the annual bout of Octoberitis. It was superb! Spoiled aren't I?

Spaghetti alla Carbonara with Mushrooms and Sundried Tomatoes (a Big Guy original )

8 ounces spaghetti, cooked to al dente per package directions

2 tablespoons olive oil

6 ounces pancetta, cut into quarter inch cubes

1/2 medium onion, finely chopped

4 garlic cloves, minced

1/4 cup sun dried tomatoes

1 cup sliced mushrooms

2 large eggs

1 cup freshly grated parmesan cheese

1/2 cup heavy cream

Pasta cooking water as required

Freshly grated black pepper

Flat leaf Italian parsley, chopped

Heat olive oil in large deep skillet over medium high heat. Add pancetta and sauté until crisp and golden. Add garlic and onions, and sauté until onion is soft. Add mushrooms and sun dried tomatoes and cook for 3 or 4 minutes. In a small bowl, beat together eggs with parmesan cheese.

Meanwhile, cook pasta according to package directions to al dente stage. Drain and immediately add hot pasta to skillet. Remove skillet from heat, add eggs beaten with parmesan cheese and toss well to coat. Add cream and pasta cooking water as required to make a creamy sauce. Season with freshly ground black pepper and garnish with chopped parsley. Makes 4 servings.  Download Spaghetti-alla-carbonara with mushrooms

A year ago - Pasta with Walnuts and Gorgonzola

 

 

 

 

Spinach and Mushroom Lasagne Roll-ups with Gorgonzola Bechamel

Second night in a row! Imagine that! Second night I passed an almost meatless meal by the Big Guy and I didn't hear a lot of groaning either. Well maybe a little. When he noticed the spinach in these lasagna roll-ups, he gave me one of his famous "looks" but kept shovelling it in anyway. Am I good or what?

One of Rachel Ray's inventions, I'm not entirely sure this one's a 30 minute meal at least not the way I made it, but it's pretty delicious anyway. Loaded with sauteed mushrooms, onion and garlic and of course spinach along with sweet creamy ricotta cheese, the flavor key seems to be adding enough nutmeg to the mix along with salt and black pepper. Of course I had to sneak in a smidge of red pepper flakes too, just because I felt the need and while you may think loading the filling on the al dente lasagna noodles is a pain, I was surprised at how much easier it was to make this style of lasagna versus the traditional version.

 

I also changed out the sauce recipe too. Since I was in possession of a mere 2 ounces of gorgonzola versus the 8 ounces Rachel's recipe called for, I made a simple bechamel sauce and added the gorgonzola to it rather than the cheese, chicken stock, heavy cream sauce she recommended. I'm really glad I did too because I can't imagine how strong the sauce would have been with 8 ounces of cheese in it! It could have been due to our brand of gorgonzola, but it was plenty flavorful with just the 2 ounces.

I added some crispy bacon pieces and crunchy bacon flavored croutons to the tossed salad to keep the carnivore happy but I've gotta' say this dinner was a real keeper and we've plenty left for lunches too. Bonus!

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Béchamel (adapted from Rachel Ray via Foodnetwork.com)

8 Lasagna noodles

16 medium mushrooms, finely chopped

1/2 large yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

Salt and coarse ground black pepper to taste

1/4 teaspoon freshly grated nutmeg (or more to taste)

1/2 teaspoon red pepper flakes (optional)

1 – 10 ounce package frozen chopped spinach, defrosted and squeezed dry

1 – 16 ounce container ricotta cheese

 

Cook lasagna noodles to al dente as per package directions. When cooked, immediately plunge into ice water to stop cooking process. Drain and blot dry with paper towels. Set aside.

Spray a casserole dish with cooking spray and set aside. For filling, heat a large sauté pan over medium high heat.  Add olive oil and when shimmering add mushrooms, onion and garlic. Season with salt and pepper. Sauté until mushrooms have released all their liquid and begin to brown. Add nutmeg and cook for 30 seconds, stirring constantly. Remove from heat and move to a medium sized bowl. Cool to room temperature. Stir in spinach (should be almost dry), along with ricotta cheese. Mix well to combine. To fill, lay lasagna noodles out flat and spread each with approximately a half cup of filling, spreading to within a quarter inch of each end. Roll noodles up and arrange in prepared casserole dish.  Refrigerate until needed.

 Sauce:

1/4 cup unsalted butter

3 tablespoons all-purpose flour

2 cups milk (I used whole milk)

2 ounces gorgonzola, crumbled

Coarse ground black pepper

Melt butter in a small saucepan over medium heat. When melted stir in flour and cook, stirring constantly for 2 to 3 minutes. Slowly whisk in milk. Cook sauce, whisking constantly until sauce is thickened and almost comes to a boil. Remove from heat and whisk in gorgonzola. Stir until cheese has melted. Taste for seasoning and add pepper as required.

1-1/2 cups shredded mozzarella cheese

Preheat oven to 350. Pour sauce over lasagna roll ups and top with shredded cheese. Bake for 25 minutes or until roll ups are hot and sauce is bubbling. Serves 4. Download Spinach and Mushroom Lasagne Roll-ups with Gorgonzola Bechamel

A year ago - Cheesy Baked Gnocchi with Cauliflower and Tomatoes

Linguini with Bacon Clam Sauce

Remember this? We came back from the Oregon coast with another year's supply of clams thanks to the Big Guy and his secret Waldport honey hole. I particularly love the gaper clams because by the time I get to them, they've been cleaned to a pristine form and there's no yucky yuck to deal with. The long neck you're looking at on the clams yields the most amazing meat once it is cleaned and skinned. 

Seven ounces of the lovely things were chopped up and went into this invention from JBug's Kitchen. Should I call it an invention or an innovation? We happen to love the flavor of clams casino in no small part due to the bacon and since I had some oil packed sun dried tomatoes and our basil is still going ballistic I added that too and came up with a sauce to beat all others. Topped with some spiced up bacon flavored french bread crumbs, this one's worth another go 'round in the not too distant future. 

Linguini with Bacon Clam Sauce (an original from JBug’s  Kitchen)

4 slices bacon

2 slices fresh French bread

1/4 teaspoon red pepper flakes

Salt and coarse ground black pepper

1 tablespoon butter

1 tablespoon oil from sundried tomatoes

2 cloves garlic

7 ounces chopped uncooked clams

1/2 cup white wine

1/4 cup oil packed sundried tomatoes, chopped

3/4 cup heavy cream

1/3 cup fresh parsley, chopped

1/3 cup fresh basil, chopped

1/4 cup freshly grated parmesan cheese

6 ounces linguini, cooked to al dente per package directions (reserve 1/2 cup pasta cooking water)

Heat a large sauté pan over medium heat and cook bacon slowly until crisp. Move bacon to a paper towel to drain; reserve bacon fat in pan. Place French bread into a food processor and process to coarse crumbs. Add crumbs to reserved bacon fat in sauté pan and cook, stirring often until a rich golden brown. Season with red pepper flakes and salt and pepper. Remove to a bowl. Wipe sauté pan clean.  

Heat butter and oil over medium heat in sauté pan and add garlic. Cook, stirring constantly for 10 seconds. Add chopped clams and white wine. Cook for 1 minute until clams are opaque. Add sundried tomatoes, cream and bring to a boil, reduce to high simmer and cook for 1 to 2 minutes, until slightly thickened. Add al dente pasta to pan along with half the parsley and basil. Cook over medium heat, stirring constantly to allow pasta to absorb sauce. If it gets to thick, add reserved pasta cooking water. Crumble bacon and add to pasta along with parmesan cheese. Toss to coat. Move to a bowl and garnish with remaining parsley and basil. Top with browned bread crumbs. Serves 4. Download Linguini with Bacon Clam Sauce

A year ago - Pork and Apple Pie

Pasta with Roasted Cauliflower and Pancetta

Things are a trifle discombobulated around here at the moment with our new addition to the family. He's a darling boy and a ton of fun to have around but our routine mundane boring life has completely changed and it is unlikely it will ever be the same again.

To say I'm a tad preoccupied would be putting it mildly so this simple pasta dish met the requirements for a quick and easy dinner.

Cauliflower blanched quickly then roasted in the oven in a yummy creamy spicy bechamel sauce and finished with the addition of some quick cooking fresh pasta from Trader Joe's turned what is ordinarily a side dish into the main course. Of course it also gave us the opportunity to use some of our homemade pancetta - brag, brag.

I bet you're thinking- "does she ever buy anything that isn't from Trader Joe's" and the answer would be of course I do; however, they do have some incredible items on their shelves. The Perline Pasta purses with Proscuitto I used looks like this and can be found in the refrigerator section close to where they keep their dips and sauces (and other pasta choices as well). Of course a spinach or meat filled tortellini or ravioli would work just as well, or even penne or rigatoni. I'm just being a pain in the rear and rubbing in the fact that we have a Trader Joe's a mere 12 minute drive away from us.

Pasta with Roasted Cauliflower and Pancetta (adapted from Giada De Laurentiis)

1 large head of cauliflower, cored and divided into florets

4 ounces pancetta, diced

1/4 cup unsalted butter

1/3 cup all-purpose flour

2 cups whole milk

1 clove garlic, minced

1 teaspoon red pepper flakes

1 cup grated parmesan

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/4 teaspoon grated fresh nutmeg

1 – 12 ounce package fresh tortellini or ravioli, cooked per package directions

1/4 cup dry breadcrumbs

Preheat oven to 350. Heat large pot of boiling water and blanch cauliflower florets for 2 minutes. Remove to a large casserole dish that has been sprayed with cooking spray. Set aside. In a medium sauté pan, cook pancetta until crisp. Remove cooked pancetta to a small bowl and add butter to drippings in sauté pan. When butter has melted add flour and cook, stirring constantly for 2 minutes. Whisk in milk and cook until thickened. When thick stir in garlic, red pepper flakes, parmesan, salt, pepper and nutmeg. Bake in preheated oven for 20 minutes. Meanwhile, cook pasta to al dente according to package directions. Add pasta to roasted cauliflower. Dust with bread crumbs. Return to oven for 5 minutes or until casserole is bubbling. Serves 4 to 6. Download Pasta with Roasted Cauliflower and Pancetta

A year ago - Moo Shu Pork with Mandarin Pancakes

 

Pasta with Cajun Shrimp and Andouille Alfredo Sauce

Busted! I'm about to get busted. Once the Big Guy sees it the secret's out as to why his weight blipped upwards overnight never mind his cholesterol count but darn, sometimes ya' just gotta' bite the bullet. In this case the bullet tasted like da' bayou.

From Southern Living via myrecipes.com, this recipe was marked outstanding so I just had to give it a try. Everything's present to make it stellar including andouille sausage, the trinity (onion, celery and green bell pepper) as well as cream and some beautiful big luscious gorgeous shrimp.

You can check out the original source by hitting the link above but I have to admit I didn't follow the recipe right down to the letter. It seemed like a bunch of overkill to me to add processed cheese or even cream cheese to the rich velvety sauce so I left it out entirely. I also mixed the cooked pasta into the sauce so the pasta had a chance to absorb all that creamy goodness. Regardless I would really hate to see a calorie count for this one - it's kind of over the charts. Just sayin'.

Are you wondering if it was worth it? Well, the two helpings the Big Guy enjoyed spoke volumes about what he thought but as for moi, I'd have been happier if I'd used the ingredients to make a big pot of gumbo. Oh well, there's always next time.

Pasta with Cajun Shrimp and Andouille Alfredo Sauce (adapted from Southern Living via my recipes.)

1/2 pound Andouille sausage, diced

1 pound large shrimp, peeled and deveined

1/2 cup butter

1 medium onion, chopped

1 small green bell pepper, chopped

3 ribs celery, chopped

4 garlic cloves, minced

1-1/2 tablespoons Cajun seasoning (salt free)

1/4 teaspoon cayenne pepper

4 tablespoons all-purpose flour

2 cups chicken broth

1 cup heavy cream

1/2 cup half and half

1/2 cup freshly grated parmesan cheese

1/3 cup grated mozzarella

4 green onions, chopped

1/3 cup chopped fresh parsley

1 pound linguini cooked to al dente

Heat a large Dutch oven over medium high heat and add Andouille sausage. Cook until sausage is browned. Remove from pot and set aside. Add butter to pot and when melted, add shrimp. Cook until shrimp have just turned pink and feel firm to the touch – about 3 minutes total. Remove from pot and set aside. Add onion green pepper, celery and garlic to pot and cook stirring occasionally until vegetables are softened – about 8 minutes. Add Cajun seasoning and cayenne pepper to pot and cook for 1 minute. Stir in flour and cook another minute or two, stirring constantly. Whisk in chicken broth, bring to a boil and boil for 1 minute. Reduce heat to low, stir in cream and half and half and cook for another 10 minutes, stirring often. Return shrimp and Andouille sausage to pot along with grated parmesan and mozzarella, and then add cooked pasta. Increase heat to medium and cook while tossing pasta around to allow sauce to absorb into pasta (2 to 3 minutes). Add green onions and parsley. Serves 6 to 8.Note: This makes a lot of food, so you may want to cut the recipe in half although the leftovers freeze well. Download Pasta with Cajun Shrimp and Andouille Alfredo Sauce

 A year ago - Scotch Eggs

 

 

Showoff Tortellini Salad - perfect for a potluck

We were invited out to a pot luck dinner last night which means 2 nights in a row there's been limited activity in JBug's Kitchen.

It's hotter'n hades in this part of the country and 108 degree heat combined with the monsoon season's high humidity means one must be creative when it comes to contributing to a group dinner. Obviously anything with dairy, eggs, meat, poultry or mayo needs special treatment and a lettuce salad is simply going to wilt to a puddle under the evening sun.

This tortellini salad is the perfect solution. Loaded with broccoli florets, artichoke hearts, black olives, cherry tomatoes and pesto tortellini in a bottled sun dried tomato vinaigrette, it's quick to prepare, colorful and sturdy enough to last the distance. I was very careful to choose a tortellini that did not have a cheese or meat filling and certainly a plain penne or rigatoni would work well in this salad as well. You can even make it the main event by adding cooked shrimp or pepperoni pieces.

Oh, before I forget to tell you - if you want to brighten the broccoli's color, blanch it for 15 seconds in boiling water before cooking the pasta, and then immediately plunge the florets into ice water to stop their cooking. I like to blanch green or yellow beans, cauliflower, carrots and snow peas too if they're going into a marinated salad like this because it really makes the colors pop.

Show Off Tortellini Salad (adapted from The Best of Bridge Series Cookbooks)

2 – 10 ounce packages tortellini (I used pesto filled)

2 cups broccoli florets

1 – 14 ounce can artichoke hearts, quartered

1 – 14 ounce can pitted black olives

2 cups cherry tomatoes (whole)

1/2 sweet onion, finely chopped

1 cup freshly grated parmesan cheese

1 – 16 ounce bottle vinaigrette (I used Sun Dried Tomato)

In a large pot of boiling water, blanch broccoli florets for 15 seconds. Remove and immediately plunge into ice water bath to stop their cooking. Drain very well. Cook tortellini according to package directions. Drain and cool on a sheet pan until room temperature.

In a large bowl, combine all ingredients and refrigerate a minimum of 4 hours to blend flavors (overnight is best). Serves 8 to 10. Note – if you wish, add 1 pound cooked and cleaned shrimp or 1/2 pound of sliced mini pepperoni just before serving. Download Show Off Tortellini Salad

Two years ago - chicken with creole mustard orange sauce served with moroccan couscous

Lemon Pappardelle with Asparagus and Home Smoked Salmon

Last night's dinner was another team effort that went something like this. Take one beautiful Pacific Northwest Sockeye Salmon; cut it down the center and remove the backbone; check for and remove pinbones; coat it in salt and brown sugar and refrigerate for 24 hours; remove from pan, rinse off salt and sugar mixture and dry pieces well; place in smoker with apple wood chips and let it rip for 2 hours and 40 minutes. Remove the finished product and admire.

 



That's what the Big Guy did to prepare for our dinner last night although I was the one doing the admiring. In all modesty, he said the perfectly smoked salmon was just luck. Ya right!

Now before you have a hissy fit, you honestly don't have to smoke your own salmon to make this pasta dish, but I didn't want to miss the opportunity to show off and brag. The pasta is really very simple to prepare with lovely wide lemony ribbons of pasta in a creamy lemon butter sauce, loaded with perfectly smoked salmon and crispy asparagus and garnished with dill and black pepper. It's absolutely enough to make you weep. I rest my case!

Pasta in Creamy Lemon Sauce with Asparagus and Smoked Salmon (adapted from Gourmet)

1/2 pound asparagus

1/2 pound pasta (wide noodle is best like pappardelle or taggliatelle)

3 tablespoons unsalted butter

3 shallots, minced

Zest of 1 lemon, and juice from 2

1/3 pound smoked salmon

3/4 cup heavy cream

Fresh dill

Salt and pepper to taste

Pasta cooking water as needed

In a large pot of salted boiling water, blanch asparagus for 1-1/2 minutes. Remove asparagus from pot, reserving water. Drain in a colander. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water for future use.

Meanwhile heat a large sauté pan over medium high heat. Add butter and when melted add shallots. Cook until shallots are softened. Add lemon zest and cream and cook stirring occasionally until sauce is slightly thickened – about 5 minutes. Add cooked pasta and asparagus to sauce. Toss well. Add lemon juice and salmon, reserving a few pieces for garnish. Heat gently until warmed through. Toss to coat adding reserved pasta water as needed if pasta becomes dry. Season with salt and pepper. Garnish with dill. Serves 4. Download Pasta in Creamy Lemon Sauce with Asparagus and Smoked Salmon

A year ago - Spaghetti Carbonara

Curried Beef with Pasta in Tomato Sauce

Bet you took one look at the picture and assumed it was a simple pasta with meat sauce didn't ya? Well, simple it is but the flavors are totally unexpected. Curry, turmeric, garlic, dried hot red peppers all combine to give this tomato sauce a whole different dimension.

From one of my favorite books, Idaho a la cArte, I've been meaning to try it for a long time but was afraid my Big Guy no yikey so figured last night was the perfect opportunity. Only thing is, it does make a ton of the stuff so like it or not, he'll be eating it anyway.

I thought it was OK, not incredible but just OK maybe due to the fact that the only pasta I had in the house was spaghetti. It would be better with ziti or rigatoni because the  heartier pasta would hold onto more sauce. Then again, maybe I'm just too conditioned to my favorite Italian flavored meat sauce on pasta and should have put this one on rice or Chinese noodles.

Whatever, I have a sneaking suspicion, as with most curries, it'll improve big time after 24 hours in the refrigerator, and then we'll see what song we're singing. By the way, don't scrimp on the little hot peppers and for heavens sake don't forget to take them out before you serve the dish. You sure wouldn't want to be surprised by one of those little hotties on your fork.

Curried Beef and Tomato Sauce with Pasta (adapted  Idaho a la cArte)

3 tablespoons butter

1 large yellow onion, diced

1 16 ounce can crushed tomatoes

1 16 ounce can tomato sauce

1 cup halved mini plum tomatoes

1 cup water

2 dried whole hot red peppers

2-1/2 tablespoons curry powder, divided

1 tablespoon turmeric, divided

2 cloves garlic, crushed

Salt and pepper

1 pound lean ground beef

Pasta of your choice, cooked to al dente

Melt butter in a heavy saucepan and add onion. Sauté until onion is softened – about 5 minutes, and add 1-1/2 tablespoons curry powder, and 1/2 tablespoon turmeric and garlic. Sauté for another 2 minutes to bring out aroma of curry, then add crushed tomatoes, tomato sauce, fresh tomatoes, water and hot red peppers. Season with salt and pepper. Bring to a simmer, partially cover and cook for 1 hour, stirring occasionally. Remove and discard hot red peppers. Heat a no stick skillet over medium high heat and add ground beef along with remaining curry powder and turmeric. Brown beef, stirring constantly to break it up and incorporate spices. Add to tomato sauce and simmer for additional 10 minutes. Serve over pasta. Makes 6 servings.

A year ago - Indian Spiced Fried Chicken

Two years ago - Thai Chicken Pasta

Spaghetti with Red Clam Sauce

You know what they say about eating with your eyes first. Well I did and then I couldn't.

The Big Guy came home yesterday morning with his limit of soft shell steamer clams, also known as mud clams. He said they're "New England soft shell clams" and my comment was "how can that be?" Apparently they're imports, kinda' like I am. The Big Guy used to call me his Canadian import since I left my homeland to marry him 10 years ago.

Now, about the clams - these little guys look a bit like a miniature gooey duck with a round body and a long neck. He shucked them for me, and cleaned 'em all up while I drank a glass of wine and pretended to watch. I didn't because the look of them gives me the willies.

Needless to say about the time the red sauce of sauteed onion, garlic, fennel seed, Italian herbs and red pepper flakes along with crushed tomatoes and vermouth was ready for the whole clams, I'd had enough wine that the ugly little suckers held absolutely no interest; however, the Big Guy ate the whole darn thing with the exception of approximately a half cup of spaghetti that I tossed with a little butter and some parmesan cheese for myself.

After he'd cleaned his plate, he said something like if you're no longer a clam fan, then in the future while I'm eating soft shell steamer clams you can have green peas instead. Such a deal but it doesn't let me off the hook for cooking the things!

By the way, head on over to last year's post if you're interested to see what was happening when we made this recipe before.

Pasta with Red Clam Sauce

2 tablespoons olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 teaspoons Italian seasoning

1/2 teaspoon fennel seed

1/2 teaspoon red pepper flakes

Fresh ground black pepper

1/4 cup white vermouth

1/2 cup clam juice

2 cups crushed tomatoes

1 cup chopped fresh clams or 2 cans clams, drained

1/4 cup fresh basil, chopped

1 pound pasta, cooked according to package directions

In a large sauté pan, heat oil over medium high heat. Add onion, garlic, Italian seasoning, fennel seed and red pepper flakes and cook, stirring occasionally until vegetables are soft (about 8 minutes). Add vermouth and cook until vermouth is almost entirely evaporated. Add clam juice and crushed tomatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes until sauce is very thick.  Taste for seasoning and add black pepper. Add clams and chopped basil. Cook for 2-3 minutes, until clams are opaque. If using canned clams simmer only until clams are warmed (about 1 minute). Serve over pasta. Garnish with chopped basil and pass the pepper.

Southwestern Pasta Salad

Hope you all had a fabulous Independence Day. We celebrated as well  with a wonderful breakfast cooked by the Big Guy after a grinding workout at Diane's Fitness, followed by a few hours in front of the television watching the Kennedy mini series. We ordered the DVD's on-line and brought it with us from home and it is amazing. Thanks Mary L for the recommendation!

We also went for a long walk on Governor Patterson beach and a short drive through Yachats to do a little people watching, then home to drinks and dinner. It was a great day as you can see from this tired dog, kinda' serious Big Guy and happy me. Don't kid yourself; the Big Guy's smiling under that mustache and as for me, I could hardly haul myself outa' the car when we got back to our cottage.

We joined in on what seems to be the National trend and had tube steak for dinner last night, hot off the grill but instead of the standard potato salad and Pringles, I whipped up a little pasta salad.

This salad's different from most in that it includes black beans and corn, along with green onions and chopped sweet red peppers in a spicy creamy dressing made from sour cream and hot salsa. Personally, I thought it went very well as a side dish to a perfectly dressed hotdog but as you can see, the Big Guy just had to go one better. He dressed his dogs with some leftover OK Chili from the night before.

Judging from the size of the plate and the number of beans present, I'm almost positive it's gonna' be another windy day on the beach, if ya' know what I mean.

Southwestern Pasta Salad (adapted from Taste of the Territory)

10 ounces bowtie pasta, cooked per package directions and well drained

1 – 15 ounce can black beans, rinsed and drained

1 – 15 ounce can whole kernel corn, rinsed and drained

1 sweet red pepper, chopped

4 green onions, chopped

1/4 cup fresh cilantro, chopped (optional)

Dressing:

1 cup non-fat sour cream

8 ounces hot thick and chunky style salsa

1/2 teaspoon cumin

2 cloves garlic, minced

Combine dressing ingredients in a large bowl and whisk well. Fold in cooked pasta, black beans, corn, sweet pepper, and green onions. Refrigerate for a minimum 1 hour to blend flavors. Garnish with cilantro. Makes 8 servings. Download Southwestern Pasta Salad

Experimental Lasagna

This is not starting out to be a stellar day. Of course it hasn't exactly been a stellar week since Max's been having seizures for the past 2 days and sleep, or anything else for that matter, has been practically non existent. The Big Guy just left for at convention in beautiful Napa, California for 4 days and now to top it all off, I hit the wrong button and deleted the entire day's post I'd this second finished writing so now I'm starting all over. Are you feeling sorry for me yet? That's OK, I'm feeling plenty pouty all on my own, thank you very much. GRRR

There's something I've learned over the last little while and it's pretty darn profound. Neither pizza nor lasagna need to have a red sauce in order to be delicious. There's plenty of evidence of that in past posts on this blog, if ya' really want to see some proof. Take for example our recent Clam's Casino Pizza or the one we had with Duck way back when. Neither had tomato sauce and both were delicious.

Well last night's lasagna was just as successful without a sauce made from what my friend Lea calls "the fruit of death" (she's allergic) and better yet, assisted in clearing out the pantry and fridge before we leave on vacation.

Sheets of pasta layered between sauteed onions and mushrooms cooked in marsala, crumbled cooked chicken sausage and the requisite cheese made up the base of this beauty, along with a quick and simple bechamel sauce of course. Gotta have moisture ya' know. I also added some fresh basil as well as a can of drained diced tomatoes, but honestly it really didn't need the tomatoes.

The result, kinda good although in my opinion it needed another cup or so of bechamel sauce, but that's because I happen to love the stuff. The great thing is I've plenty of leftovers to eat while the Big Guy's away drinking great wine and dining fine. Boo hiss! One thing I know for sure, if he goes anywhere near the French Laundry without me, I'm gonna' string him up!

Chicken ‘Shroom Lasagna with Béchamel (a JBug’s Kitchen original)

Béchamel:

1/4 cup butter

3 tablespoons all-purpose flour

3 cups whole milk (or 2 percent – do not use skim)

1/4 teaspoon freshly grated nutmeg

Salt and pepper to taste

Melt butter in medium sized saucepan over medium heat. Add flour and cook, stirring for 2 minutes. Do not allow to brown. Remove pan from heat and slowly whisk in milk. Return pan to heat and continue whisking until sauce thickens – about 3 to 5 minutes. Add nutmeg and salt and pepper to taste. Remove from heat and place a piece of parchment directly on top of sauce to prevent skin from forming. Set aside.

Lasagna:

2 onions chopped

4 cloves garlic

2 tablespoons olive oil (plus 2 more tablespoons)

1 teaspoon dried oregano

1 teaspoon dried Italian seasoning

Freshly ground black pepper

10 ounces mushrooms, sliced

1/2 cup dry Marsala wine

1 pound Hot or Sweet Italian chicken sausage

1/2 cup chopped fresh basil

1 – 14 ounce can diced tomatoes, drained (optional)

12 ounce package Italian 4 cheese blend

1 – 12 ounce package oven ready lasagna noodles

Place lasagna noodles in a large bowl and cover with boiling water. Soak for 10 minutes until partially softened, then drain, and set aside. Meanwhile in heat a large skillet over medium high heat. Add olive oil and when hot, add onions. Cook until onions are softened, stirring occasionally. Add garlic, oregano, Italian seasoning and a generous amount of freshly ground black pepper. Cook for 2 more minutes, stirring constantly. Remove to a bowl and set aside. In same skillet over medium heat, add olive oil and when hot add mushrooms to the pan. Cook, stirring until mushrooms just start to brown. Add Marsala wine and cook until wine is completely gone and mushrooms are starting to brown. Add to onions in bowl and set aside. Heat skillet again over medium heat and add chicken sausage. Cook until sausage is no longer pink. 

Preheat oven to 375. Spray a large casserole or lasagna pan with cooking spray. Blot moisture from lasagna noodles with a paper towel and arrange a layer of noodles in bottom of pan. Top with 1/2 of onion, mushroom mixture, and sprinkle with half the cooked sausage; add half of the basil and half of the tomatoes. Cover with another layer of noodles. Spread half the béchamel sauce on top of this layer of noodles and cover with half the cheese. Repeat with remaining ingredients, finishing with béchamel and cheese on top. Cover tightly with a layer of foil and bake in preheated oven for 60 minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 6 to 8. Download CHicken Mushroom Lasagna with Bechamel

A year ago - Biba's Bolognese with Risotto

 

 

 

Thai On Thai - Grilled Chicken on a Noodle Salad

I grew up on a beef/dairy farm which meant we ate beef all week long and chicken was reserved for Sunday dinner. How we'd look forward to it too. Tradition's a good thing sometimes, so we stuck with it last night and cooked some cluck just for old time's sake. The only thing is, it wasn't quite like any chicken we would've eaten way back in the day. Believe me.

Picture a mess of skinless boneless chicken thighs marinated for hours in a mixture of basil, mint, cilantro, ginger and other assorted "tangs" and grilled over hot charcoal till it's all crispy on the outside and tender inside.

That's what we had for dinner last night although the Big Guy swore he could have cooked it better. Personally I could find absolutely nothing wrong with it; however, he said he needed to get his grill hotter, oil it down good and maybe even skewer the chicken pieces so they didn't stick and were easier to turn. Whatever.

Sittin' pretty on top of a Thai Noodle Salad loaded with noodles and veggies, this "cool" food is guaranteed to impress. What makes it even more attractive is the whole darn thing can be prepped early in the day before the heat gets too oppressive, so when dinner rolls around the kitchen stays cool. Bonus!

I really have only one complaint about it - yup, just one. We shoulda' doubled the recipes.

Thai Grilled Chicken (adapted from Best of Bridge Series, The Rest of the Best)

2 pounds skinless boneless chicken thighs

Marinade:

1/3 cup fresh basil

1/3 cup fresh mind

1/3 cup fresh cilantro

1/4 cup peeled, chopped fresh ginger

3 garlic cloves

1-1/2 tablespoons soy sauce

1-1/2 tablespoons fish sauce

1-1/2 tablespoons vegetable oil

2 tablespoons liquid honey

1 Anaheim pepper, seeded and roughly chopped

Combine above ingredients in a blender or food processor and process until finely chopped. Place chicken in a zip bag and pour marinade mixture over top. Seal back and move ingredients around to make sure marinade covers all pieces of chicken. Refrigerate overnight or for several hours. Remove chicken from marinade and grill on a hot grill until chicken is no longer pink inside. Hint – oil grill well and make sure it’s very hot before placing chicken on it.

Thai Noodle Salad (adapted from Best of Bridge Series, The Rest of the Best)

Vinaigrette:

Zest of 2 limes

1/4 cup fresh lime juice (about 2 limes)

3 tablespoons vegetable oil

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

1 tablespoon minced garlic

1 Serrano pepper, minced (or Jalapeno if you want it less spicy)

Salt and pepper to taste

Combine ingredients in a small bowl and whisk to combine well. Set aside.

8 ounces Chinese egg noodles

1/2 pound asparagus spears

2 cups peeled shredded carrots

1 cup julienned jicama

1 red pepper, julienned

1 cup thinly sliced green onions

In a pot of boiling water, blanch asparagus spears for 1 minute to bring out their color. Remove from pot and cool under cold running water. Cut into 1-1/2 inch pieces. Meanwhile cook Chinese noodles according to package directions. Drain well. Combine noodles, asparagus, carrots, jicama, red pepper and green onions in a large bowl. Toss with vinaigrette. Cover and refrigerate for several hours to blend flavors. Makes 6 servings.

A year ago - Santa Fe Corn Pie