JBug's Kitchen Antics

Lasagna Soup

While most of the rest of the country's dealing with frigid temperatures, we're finally getting some rain here on the Oregon coast. I had begun to think stormy rainy winters were a fallacy created by the locals to keep riff raff like us away from this glorious place.

It seemed like a great reason to cook up a pot of soup, especially like the one that caught my eye in October's Food Network Magazine. Of course, I had to do a little more research before I bit the bullet and came up with my own version.

There isn't much better in my book than a heaping helping of lasagna but if you're short on time and/or inclination, this will do in a pinch. I used a half pound of homemade hot italian sausage along with a pound of extra lean ground beef; added onions, garlic, lots of red pepper flakes and dried Italian seasoning. Dry marsala wine hit the pot because I love the flavor and a little booze makes almost everything better. I nixed the idea of tomato paste and threw in a large can of tomato puree and a small one of diced tomatoes along with a quart of low sodium chicken stock. After that it was just salt, pepper and time - about a 40 minute simmer to mellow out the flavors and thicken the soup. I cooked up some lasagna noodles on the side because adding them uncooked to the soup would have made it into a stew and then mixed ricotta cheese with grated parmesan and chopped fresh basil to dress the bowl.

We loved it but then again, what's not to love right? Spicy hearty meaty tomato sauce in a bowl with creamy ricotta and al dente noodles - it really is lasagna in a bowl. Just imagine how great the leftovers are going to taste because stuff like this always tastes better the second day and a good thing too because the recipe makes a ton.

I'm even thinking about leaving out the noodles and poaching eggs in the "soup" instead for a quick and easy "Nova in Purgatory" kinda' like the one we made way back in 2010. Now there's an idea, huh!

Lasagna Soup (inspired by Food Network Magazine as well as “300 Sensational Soups” by Carla Snyder)

Cooking spray

1/2 pound hot Italian sausage

1 pound extra lean ground beef

2 large onions, chopped

4 garlic cloves, minced

1 tablespoon dried Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/2 cup dry marsala wine (optional)

1 – 14 ounce can diced tomatoes with juices

1 – 28 ounce can tomato puree

1 quart low sodium chicken stock

2 bay leaves

Salt and course ground black pepper

8 dry lasagna noodles, cooked according to package directions and drained

8 ounces ricotta cheese

1/2 cup grated parmesan cheese

Dash garlic salt

Chopped fresh basil for garnish

Spray a Dutch oven with cooking spray and heat over medium heat. Add Italian sausage and ground beef and crumble using a potato masher. Cook for 5 minutes, stirring occasionally. Add onions and garlic and cook until vegetables are softened. Stir in Italian seasoning and crushed red pepper flakes and cook for 30 seconds. Make a well in the center of the meat and veggies and add Marsala wine.  Cook until wine has almost totally reduced – about 2 minutes. Add diced tomatoes, tomato puree, chicken stock, and bay leaves. Heat to boiling then reduce heat and simmer uncovered for 30 to 40 minutes or until reduced to a thick consistency. Taste for seasoning, adding salt and pepper as required.

In a small bowl, mix together ricotta, parmesan and garlic salt. To serve soup, place a tablespoon of ricotta mixture into bottom of bowl. Ladle soup over top and add a cooked lasagna noodle. Garnish with basil. Makes 8 servings.

A year ago - Peanut Sesame Noodles with Redneck Egg Rolls 

Two years ago - Pork Chops with Golden Apple Sauce

Three yearsago - Chicken Cutlets with Romesco

Four years ago -  JBug's Baked Eggs

  

Bolognese Meat Sauce

Just in case you're tired of all the excesses the holiday season brings and craving something simple, here's a sure fire guaranteed to please solution.

This bolognese sauce starts with a saute of celery, onions, carrots and garlic, seasoned with red pepper flakes, crumbled sage and a bay leaf and nutured along for a good 10 minutes or so to get the absolute most flavor out of the mix before chopped bacon and ground meat hit the pan. A few minutes later several glugs of good red wine join the party followed by a mere hint of tomato in the form of a little sauce and a touch of paste then several cups of good beef stock. 

A 45 minute simmer and Bob's your uncle - minimal effort for fabulous flavor. As you can see, we enjoyed our meaty sauce on a bed of pillowy gnocchi, but almost any kind of pasta will do just fine. 

 

Bolognese Meat Sauce (adapted from Nick Stellino's Mediterranean Flavors)

¼ cup olive oil

¼ teaspoon red pepper flakes (or more to taste)

½ cup finely chopped celery

½ cup finely chopped carrots

½ cup finely chopped onion

4 cloves garlic, sliced

1 large bay leaf

½ teaspoon crumbled dried sage

3 slices bacon, diced 

1 pound extra lean ground beef

1/2 cup red wine

8 oz. can tomato sauce

2 Tablespoons tomato paste

2 cups beef stock

salt & pepper to taste

Heat olive oil until sizzling – add red pepper flakes, celery, carrots, onion, garlic, bay leaf, and sage  and cook for 2 minutes, stirring constantly. Reduce heat to medium low and cook additional 10 minutes, stirring occasionally. Increase heat to high, add bacon and beef and cook stirring constantly for 2 minutes until meat is no longer pink. Add wine and cook until almost evaporated – about 5 minutes. Add tomato sauce, paste & stock. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove cover and simmer until sauce is thickened to desired consistency - approximately 15 minutes.  Taste for seasoning, adding salt and pepper as required.

A Year Ago - Apple Bourbon Country Style Pork Ribs 

Kale and Sausage Soup

A hot bowl of soup was exactly what the weatherman ordered yesterday. We had SNOW! Our world is beautiful still although certainly not as green as usual and as I write this, it is midmorning and has warmed only 10 degrees from our overnight low of 19. There's snow everywhere and ice on the decks and it's not going anywhere anytime soon.

The day before yesterday I spent some time in the kitchen making a large pot of beef stock and some of it went to good use last night in my version of Nick Stellino's Cabbage and Sausage Soup. It's no secret that Nick's Cucina Amore was one of my favorite public television cooking shows and I try to catch him on Cooking With Friends as often as possible; however, it's more likely you'll find my nose buried in his book, Mediterranean Flavors.

Of course my version differs from his original (see link) and I make no apologies because recipes are just guidelines anyway, right?

• I used my own home made Italian sausage loaded with extra fennel, garlic and red pepper flakes;
• dry sundried tomatoes rather than oil packed;
• dry marsala wine (Trader Joe's) instead of white wine;
• beef stock instead of chicken;
• threw in a can of diced tomatoes for extra zing
• substituted a mess o' chopped kale instead of cabbage.

The result - intensely flavored and wholesome comfort in every spoonful. It is spicy with red pepper flakes, sweet from sun dried tomatoes and full of beefy goodness too. As for the kale, we happen to love the stuff because not only is it a good for us green but it holds up very well in a pot of soup. 

I'd have it again in a heartbeat and a good thing too. Lunch is just around the corner!

Kale and Sausage Soup (from JBug’s Kitchen Antics inspired by Nick Stellino, Mediterranean Flavors)

2 tablespoons olive oil

1 pound hot Italian sausage (bulk)

2 large onions, sliced

4 cloves garlic, chopped

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

Coarse ground black pepper to taste

1/2 cup chopped sundried tomatoes

1/2 cup dry Marsala wine

6 cups low sodium beef stock

1 -14 ounce can diced tomatoes with juice

8 cups chopped kale (stems removed)

Parmesan cheese as garnish

Heat olive oil in a large Dutch oven over medium high heat. Crumble in sausage and cook until no longer pink. Remove with a slotted spoon and set aside. Add onions, garlic, red pepper flakes and sundried tomatoes. Cook, stirring often, for 5 to 8 minutes or until onions are soft. Add Marsala wine and cook for 30 seconds to reduce wine slightly, and then add sausage back to the pot along with beef stock and tomatoes. Add salt and coarse ground black pepper and bring pot to a boil. Reduce to a simmer and cook covered for 15 minutes. Add kale and cook additional 10 to 15 minutes until tender crisp. Serve garnished with grated parmesan cheese. Makes 6 servings. 

A year ago - Beefy, Beany Benchiladas and a Sale Pending! 

Two years ago - Perfect Pear Puddin'

Three years ago - Eggs in Purgatory

Chicken Legs Puttanesca

We love pasta puttanesca around here so when I saw this recipe in The Silver Palate Goodtimes Cookbook I had to give it a try mostly because it's really a cacciatore on steroids, ya' know what I mean.

Loaded with tomatoes, garlic, sundried tomatoes, anchovies and capers, it has all the ingredients present in the pasta version, with the added bonus of more protein which is pretty much a neccessity around here. 

As you can see, I served the chicken on a bed of pasta so while I cut the amount of poultry by one half so we wouldn't have a ton of leftovers, I made the full recipe of sauce. Good thing too, because it's absolutely amazing - rich, hearty and full of a salty piquant flavor thanks to the anchovies and capers. Those Italian peasants sure as heck knew how to cook! Next time I make the dish, I'll be inclined to serve it with a loaf of crusty bread too so there's even more reason to double the sauce. 

As for Big Guy, he's earning extra calories these days as he's helping our contractor put in new windows and a door on the south side of the house. Here's a picture of the progress to date, accomplished during a couple of drizzly cold and foggy days. The windows and door are in, the dry rot's repaired and it's lookin great. Today the sun is shining, the birds are singing and the guys are already working on painting the sofits before they start installing cedar shakes.  

 

Before - storm door, old oroginal aluminum windows

  

Progress - new slider and 2 windows, all vinyl and dry rot repaired

Chicken Legs Puttanesca from JBug’s Kitchen Antics adapted from The Silver Palate Goodtimes Cookbook

3 tablespoons olive oil

4 chicken quarters, legs and thighs divided (or quarters if you want more sauce than chicken)

1/4 cup All-purpose flour

1 medium onion, cut into rings

6 garlic cloves, minced

1 – 35 oz. can plum tomatoes

1 – 2 oz can anchovies, drained and chopped

1/2 cup pitted Nicoise olives

1/3 cup capers, drained

1/4 cup chopped sun dried tomatoes

1 tablespoon dried mixed Italian herbs

1 tablespoon balsamic vinegar

Pinch red pepper flakes

Coarse ground black pepper

Salt as required

Heat oil in a large Dutch oven until shimmering. Dredge chicken in flour, shaking off excess. Brown on all sides in hot oil, then remove from pan and set aside. Add onion and garlic and cook until onion is soft – about 5 minutes. Add tomatoes, anchovies, olives, capers, sun dried tomatoes, herbs, balsamic vinegar and red pepper flakes. Return chicken to the pot and coat with sauce. Add coarse ground black pepper.  Cover pot and simmer for 45 minutes, or until chicken is tender. Remove lid for last 5 minutes of cooking to reduce sauce. Taste for seasoning and add salt as required. Serve over pasta or with crunchy bread.  Makes 6 to 8 portions. 

A year ago - Fish Baked in Fresh Green Salsa

Two year's ago - Chicken with Maple Mustard Glaze and Curried Rice Salad

Ravioli Baked In Bolognese and Bechamel

It's time to play catch up on all our favorite dishes now that Big Guy and I are no longer doing the long distance thing - well kinda'. He's out of town this week and returns on Monday at which point I'll be throwing out the luggage, hiding the car keys and exchanging his "Dockers" for "Dickie's"...for good!

There's also no doubt I'll be whipping up more of his favorite dishes like the baked pasta we enjoyed last week. If you're a regular follower of JBug's Kitchen Antics, this may seem slightly familiar to you as we've enjoyed a version of it before in the form of gnocchi swimming in a hearty Italian meat sauce with a cap of creamy bechamel. We've also used nice sturdy tubes of Rigatoni, utterly fabulous for soaking up all that sauce and we've even had it with silly frilly Radiatorre, though I have to say while it tastes the same, it's not quite as good as it is with a heartier pasta. 

   

This time I used a purchased cheese ravioli from the refrigerator section at our local market (Butoni) along with a few cups of leftover Bolognese I found hiding in the freezer. Nestled into a casserole dish and topped with a quick oh so creamy rich and nutmeg flavored never fail me ever bechamel sauce, it's a combination guaranteed to elicit a hearty "Molto bene, grazie" from your resident Italian wannabe. 

Throw in a little grated Italian cheese blend as a garnish, a crispy fresh green salad and garlic toast hot from the oven and I know for a fact your wannabe will be too busy eating to say much of anything. That's what happened here. Just sayin'. 

Baked Ravioli 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.

10 oz package cheese ravioli, cooked per package directions and well drained

Béchamel sauce

2 cups Bolognese Sauce hit links for my favorites ...Biba's or Nick Stellino's

Crushed dried chile peppers

Grated Italian 3 Cheese Blend as garnish

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 and 3 cheese blend. Bake for 25 to 35 minutes or until casserole is bubbling hot. Serves 4 to 6.

A year ago - Baked Orange Stuffed French Toast

Two year's ago - Strawberry Rhubarb Upsidedown Cake

Make Stromboli Tonight's Blue Plate Special

I know what you're thinking. Blue plate specials are what your local diner calls their meatloaf, or country fried steak, or hot beef sandwich but I'm here to say JBug's Diner's going to start serving Stromboli more often.

Last night's special included pieces of leftover Mozzarella Stuffed Meatloaf along with slices of spicy pepperoni, roasted red peppers and strips of mozzarella cheese. Loaded onto a package of ready made  pizza dough thanks to Trader Joe's, rolled into a log and sealed, it hit the oven for 40 minutes and came out screaming for attention. Served on a bed of marinara with a tossed salad and a cool libation to top it all off, dinner was on the table. 

    
With Italian Sausage                Mexicali Style             

 Deli Style

Check out the other examples of stromboli we've had here before and while you're at it, try thinking outside the box a little too. How about using some leftover pulled pork that you had earmarked for red neck eggrolls, or meatballs or what about making a giant Ruben stromboli out of some corned beef you're planning for St. Patrick's Day. I would say the sky's almost the limit. 

Two year's ago - Clams Casino Pizza

Three year's ago - Mashed Potato Pie with Bacon and Cheddar

Mozzarella Stuffed Beef and Sausage Meatloaf

Thanks go to Epicurious.com and Armandino Batali (Mario's Dad) for this beauty, although I'll admit to using cook's license and making a few adjustments. So sue me. 

If you're looking for something different to make in the meatloaf department, this one's a real keeper. I used spicy Italian sausage rather than sweet, and once again divided the recipe in half so we're not eating it indefinitely, but otherwise I almost followed the recipe as is. It's loaded with garlic, fresh basil, chopped onion and sun dried tomatoes ...if it sounds like too much fuss for you, just throw it all in the mini chopper attachment for your immersion blender like I did and the job's done in no time. Oh, rather than shredding the mozzarella, I cut it into chunks and stuffed it in the center of the loaf before rolling it up like a jelly roll. 

The end result is a moist basil filled celebration of all that's fabulous about Italian flavors. Delicious with smashed potatoes and a large green salad, just wait until you see what we're doing with the leftovers. 

Mozzarella Stuffed Beef and Sausage Meatloaf (from JBug’s Kitchen adapted from Epicurious.com)

1.25 pounds lean ground beef

1 pound sweet or spicy Italian sausage (I used spicy)

1 cup chopped fresh basil

1 cup fresh breadcrumbs

1/2 medium onion, chopped

3 cloves garlic, minced

1/2 cup chopped oil packed sun dried tomatoes

1-1/2 teaspoons dried Italian seasoning

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 cup tomato sauce

2 large eggs, beaten

1/2 pound fresh mozzarella cut into half inch sticks

Preheat oven to 375. In a large bowl, combine all ingredients except the mozzarella until well mixed. Pat out onto a sheet of foil or parchment paper as you would if you were making a jelly roll. Lay a layer of mozzarella down the center of the loaf and using the foil, fold the meat up over to meet in the center, covering the cheese. Press loaf together to seal the seam and turn over so seem is down. Transfer loaf using the foil to a sheet pan. Bake for 1 hour and 15 minutes or until loaf is cooked through. Allow to rest for 10 minutes before slicing. 

A year ago -  Creamy Onion Horseradish Sauce

Two year's ago - Crispy Orange Beef

Three year's ago - Tamale Pie

One Pot Spaghetti

I would make this again in a heartbeat, and not just because I'm hungry enough to eat skunk butt fried in butter either but because it is THAT good! 

 

After another day spent packing, a long hot shower and a quick no fuss but yummy dinner were the order of the day and quite honestly you can't get much easier than this. From Southern Living via myrecipes.com, this pot of gloriousness starts with a Dutch oven and a sauce - not just any old sauce either. Just pretend you're actually making a ragu but add a little more liquid, in my case V-8 juice, the spicy kind instead of regular tomato juice and you'll find yourself on the right track. Oh, I also replaced the chili powder called for in the recipe with my favorite spaghetti spices including garlic powder, Italian seasoning and red pepper flakes along with the oregano, salt and lots of pepper.  

Set to simmer for a half hour while the cook enjoyed a glass of red, the uncooked spaghetti hit the saucey pot for a 20 minute cook off. Course it requires some tending during that period so the pasta doesn't stick to the bottom, but it's a lovely excuse to inhale the fabulous aroma and salivate over the results.

Garlic toast, another glass of wine and dinner was on. Best of all, clean up was a breeze...easy for me to say because Big Guy did it! It's a smart man that knows when his wife's at the end of her tether and a smarter one yet that uses initiative. 

One Pot All-in-one Spaghetti (from JBug’s Kitchen adapted from myrecipes.com)

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

A year ago -  Ravioli in Sherry Mushroom Alfredo

Two year's ago - Leg of Lamb Provencal

Three year's ago - Pork Medallions with Mushroom Madeira Sauce

Pasta with Roasted Eggplant, Ricotta and Italian Sausage

We came across some miniature eggplant at our local market the other day that were priced 10 for a dollar and we couldn't pass them up. Not only were they glowing like ameythst jewels, they're cute as a button too plus try and name one other thing can you get for a dime each in this day and age. Unbelievable huh?

I pictured using them in all kinds of different ways including but not limited to Moussaka which we haven't had on the menu for a while, or Ratatouille either for that matter but somehow after some pretty rich dishes on our holiday menu, it seemed like a good idea to have something a little more simple.  Pasta always comes to mind when I'm thinking "simple".

Inspired by recipes from epicurious, myrecipes.com and a favorite Biba cookbook too, we kinda' winged it and started by roasting our ten little mini eggplants in a hot oven while the "sauce" was put together including onion, garlic, multi colored heirloom cherry tomatoes, a roasted red pepper rescued from the freezer and some white wine. Two hot Italian sausage links and one Sicilian style link cooked in another pan while the pasta cooked in another pot, then we put the whole thing together - hey, I didn't say it was a one pot dinner, now did I?  Lucky for me it's my birthday week and Big Guy did the cleaning up!

Finished with dabs of ricotta cheese, chopped fresh basil, a dusting of parmesan and a drizzle of balsamic, the whole thing tasted like a garden fresh sunny summer day kinda' meal - the kind we all crave during this time of year - rich, velevety roasted eggplant in a light fresh tomato sauce with creamy ricotta and the bite of spicy sausage with summery peppery basil - uh yum!

Pasta with Roasted Eggplant, Ricotta and Italian Sausage (an original from JBug’s Kitchen inspired by epicurious.com, myrecipes.com and Biba)

10 miniature eggplant, cut in half

Olive oil

Salt and freshly ground black pepper

1 medium onion, finely chopped

4 cloves garlic, minced

1 roasted red pepper, chopped

1/2 pound assorted heirloom cherry tomatoes, cut in half

1/2 teaspoon dried Italian seasoning

2/3 cup white wine, divided

3 hot Italian sausage links (1 pound)

8 ounces pasta (I used penne) cooked per package direction

1/2 cup ricotta

2 tablespoons balsamic vinegar

1/4 cup chopped fresh basil

Parmesan cheese for garnish

Preheat oven to 450. Drizzle eggplant with olive oil and toss to coat well. Place onto a sheet pan with cut sides up and season well with salt and pepper. Roast for 20 minutes until golden brown in color and cooked through (may have to finish them under the broiler to get color on them – that’s what I did).

Remove from oven and set aside. Meanwhile, cook pasta.

Drizzle a sauté pan with olive oil and place over medium high heat. Add sausage links and cook until browned on both sides, then add 1/3 cup white wine, cover pan and cook slowly for 12 to 14 minutes until sausage is cooked through. Reserve pan juices, but remove sausage from pan and cut on the diagonal into slices.

In another sauté pan heat a drizzle of olive oil until shimmering, then add onion and cook until onion starts to soften. Add garlic and cook additional 30 seconds, then add roasted red pepper, cherry tomatoes, Italian seasoning and white wine. Cook, tossing occasionally until tomatoes give up their juices and start to soften. Stir in cooked pasta along with reserved juice from sausages and toss to coat well. Add spoonful’s of ricotta cheese and Italian sausage slices. Cover pot and cook until cheese has melted and mixture is hot. Toss with roasted eggplant, drizzle with balsamic and garnish with fresh basil. Pass the parmesan. Serves 4 to 6.

A year ago - Leftover Prime Rib Roast in a Beef Pot Pie with Sherry Gravy

Two year's ago - Savory Croissant Breakfast Bread Pudding

Seafood Lasagna

I'm about to get right to the point here so this is going to be short and sweet. We can thank Family Circle for this one and believe you me, it's a real keeper.

I make absolutely no excuses for using a ready made alfredo sauce (I used Bertolli) and as luck would have it, I even cut some calories along the way by reducing the cream cheese in the recipe by one half. It made no sense to have a quarter pound of imitation crab left over either, so I threw in a whole pound and only used 1 egg in the filling, leaving out the one that was supposed to go into the alfredo sauce. I cut the veggies in half though but added a few slices of fresh mozzarella during the last 5 minutes of cooking time too, just because I had it and I love the way it melted on top and bathed the dish in creamy glory.

The result was a fabulously flavored lasagna that truly does take between 15 and 20 minutes to get into the oven thanks to the use of "no boil" lasagna noodles.  It's a great way to get some veggies into your diet, never mind budget conscious because crab with a "K" aka imitation stuff aka pollock made to look like crab tastes great and hardly made a dent in the old pocket book; however, saying all of that, I'll make it again using shrimp, scallops and real crab someday when my ship comes in and I'm sure it'll be good but I'm not positive it'll be any better. 

I might even substitute leftover turkey for the seafood and maybe some spinach or kale for the broccoli and spice it all up with a little thyme and rosemary instead of the old bay seasoning and create a whole new and wonderful dish ...(is that sentence long enough, ya think? Can you tell my mind's going 500 mph?) 

Before I go, I have to warn you though. There's absolutely no way one could get 12 servings out of a dish of the stuff but I suppose because it's not as rich or calorie laden as the original, it doesn't matter overly much in the long run anyway...at least that's my story and I'm stickin' to it.  

And with that...I gotta' run. Happy Thanksgiving everyone. I'm sure most of you will be doing what I'll be doing most of today and that is preparing for some darn good eats tomorrow! Have fun, stay sane and be safe!

Seafood Lasagna (from JBug’s Kitchen, adapted from Family Circle via familycircle.com)

1 – 8 ounce package reduced fat cream cheese, softened

3 green onions, finely chopped

2 tablespoons milk

2 teaspoons Old Bay seasoning

1 cup chopped assorted sweet peppers, divided

10 ounces frozen broccoli, defrosted, squeezed dry and chopped (divided)

1 pound imitation crabmeat, shredded

1 egg

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1 – 1 pound jar alfredo pasta sauce (I used Bertolli)

12 no boil lasagna noodles

1/4 cup shredded parmesan cheese

4 slices fresh mozzarella

Preheat oven to 350. Coat a 13 x 9 inch casserole dish with cooking spray and set aside.

In a large bowl whip cream cheese until light and soft. Stir in green onions, milk, Old Bay seasoning, 3/4 cup of peppers, 2/3 of broccoli, crabmeat, egg, salt and pepper. Mix well to combine.Place one quarter of alfredo sauce onto bottom of casserole dish and top with 3 noodles. Add one third of seafood filling mixture and drizzle with another fourth of alfredo sauce. Add another layer of noodles and repeat process, ending with noodles and alfredo sauce. Top with remaining peppers and broccoli and sprinkle with parmesan cheese. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes then top casserole with mozzarella slices. Return to oven for another 5 minutes to melt cheese. Let stand 10 minutes before cutting. Serves 6 to 8. 

A year ago - Apple, Swiss and Squash Soup

Two year's ago - Baked Four Cheese Spaghetti

Beef and Carrot Ragu

Don't fall over backward but I actually cooked this sauce in the crockpot yesterday. What with worrying about having to leave the house for showings at a moment's notice and at the same time trying to get some pre-Thanksgiving grunt work done, it seemed like a good idea to make something in the appliance I have so little use of (for).

I made a couple of not so subtle changes to the recipe adapted from Better Homes and Gardens, the first being I browned the meat really well before adding it to the crockpot. In fact, rather than make a mess of the kitchen I'd just finished cleaning, I took the meat outside to Big Guy's bailiwick and gave the beef a good sear on the little red gas grill. A whole bulb of peeled garlic hit the pot followed by a pound of chopped fresh roma tomatoes, 8 ounces of chopped carrots and a glug of red wine along with a can of tomato paste. I added a chopped onion and spiced up the mixture with some dried Italian herbs and a good dash of red pepper flakes - too good a dash because the ragu ended up being so darned spicy, I had to add heavy cream at the end. 

So what's the verdict? I daresay I'm not the one to ask because as you know, I'm more than a little biased against slow cookers to begin with but let me admit it was convenient. I'm just sorry I didn't use the Dutch oven and pull double duty by cooking the ragu in the oven at the same time I browned off all the goodies for the turkey stock I also whipped up yesterday.

Oh, and should you want to know another truth, head on over to Fig's and Artichokes and take a gander at the ragu Lorraine posted yesterday. I'm absolutely positive I'd have been much happier with a bowl of her glorious flavor filled ragu instead of this one. Just sayin'.  

Beef and Carrot Ragu from JBug’s Kitchen adapted from Better Homes (bhg.com)

2 pounds boneless beef short ribs

Salt and ground black pepper

1 bulb garlic, peeled and cloves smashed

1 medium onion, chopped

8 ounces peeled carrots, chopped

1 pound Roma tomatoes, chopped

1 6 ounce can tomato paste

1/2 cup red wine

1 tablespoon dried Italian herbs

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes (more or less to taste)

1/2 cup water or beef stock (if needed)

1/2 cup heavy cream, optional

Season beef well with salt and pepper and brown in a hot non-stick pan. Cut into cubes and place into slow cooker. Add smashed garlic cloves, onion, carrots and tomatoes. Mix together tomato paste, red wine, Italian herbs, oregano and red pepper flakes. Pour over meat and vegetables, cover and cook on low for 6 to 8 hours. Stir well before serving, adding additional water as necessary to create a sauce. Stir in heavy cream. Serve over pasta.  Makes 4 servings.

 

A year ago - Cajun Poached Shrimp Linguini

Two year's ago - Curly Corn Dogs

Related articles

Pasta Purses with Meat Sauce

Lamb Ragu on Potato Gnocchi

Baked Polenta with Bechamel and Spicy Meat Sauce

It's amazing the ideas that present themselves when a woman's enduring sleep deprivation due to the joys of growing older. The early hours of the morning - like from 1 through 4 or until the alarm goes off at 5 are spent contemplating a multitude of things including but not limited to the state of the economy and world peace.

Take last night's dinner for example. We really loved Anne Burrell's Hard Polenta Cakes that we cooked up a while ago and I've been trying to think up a way to have a repeat without it being an identical to what we had before. Since I also happened to have a container of leftover meat sauce hiding in the freezer from a week ago and the kitchen held the makings for a bechamel sauce, I figured I'd just combine them all into one casserole. We've had gnocchi this way, and pasta too so why not polenta? Do ya' follow?

Behold the results - smooth and creamy on the inside and crispy fried on the outside rounds of polenta on a bed of rich, creamy, cheesy bechamel sauce topped with spicy meaty tomato sauce, garnished with sliced hot Italian sausage and circles of fresh mozzarella baked until hot and bubbling. Food for the hungry masses, wouldn't ya say?

Baked Polenta With Bechamel and Spicy Meat Sauce (an original from JBug’s Kitchen, inspired by Anne Burrell and Biba Caggiano)

1 recipe hard polenta cakes (see below)

1 recipe prepared béchamel sauce (see below)

2 cups spicy meat sauce (reheated)

1 link hot Italian sausage, sliced into coins and browned

4 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 350. Grease a shallow casserole dish well with butter. Place 2/3 of béchamel sauce on bottom of casserole, spreading evenly. Arrange crisp fried polenta cakes on top of béchamel. Top with remaining béchamel sauce followed by spicy meat sauce. Arrange sausage coins on top and add sliced mozzarella. Bake in preheated oven for 30 to 35 minutes until casserole is hot and bubbling.  

Hard Polenta Cakes

1 cup whole milk plus additional 2/3 cup

2 cups water (and more as needed)

Pinch cayenne pepper

1 teaspoon salt (more or less depending on taste)

1 cup polenta

1/4 cup cream cheese

4 tablespoon grated parmesan cheese plus additional for garnish

Olive oil for frying

In a medium saucepan heat 1 cup milk, water, cayenne and salt over medium heat until boiling. Whisk in polenta and lower heat to medium low then using a wooden spoon, stir polenta until thickened. Slowly incorporate additional 2/3 cup milk, stirring constantly and continue to cook until polenta thickens again and is very smooth. If the texture is grainy, add more liquid and continue to cook until smooth and thick. (Takes about 15 minutes).

Remove from heat and stir cream cheese and parmesan. Move to 9 x 13 sheet pan lined with plastic wrap and spread evenly. Cover well and refrigerate until firm (about 2 hours).

To serve, remove from plastic and cut into 2 inch rounds. Heat approximately a quarter inch of oil in a heavy skillet until very hot. Carefully add cut polenta and cook in batches without crowding the pan and without moving for 3-4 minutes or until browned and crisp on one side. Flip over and continue to cook until browned on other side. Move rounds to a paper towel and hold until needed.

Bechamel Sauce:

3 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups whole milk, heated

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

Coarse ground black pepper to taste

1/2 cup freshly grated parmesan cheese

Melt butter in a small saucepan over medium heat. Add flour and cook stirring constantly for 2 to 3 minutes. Do not allow flour to brown. Slowly whisk in hot milk and add nutmeg, salt and pepper. Cook, whisking constantly until mixture comes to a boil and thickens. Remove from heat and stir in parmesan cheese. 

A year ago - Coconut Lime Shrimp with Peanut Sauce

Two year's ago -  Bittersweet Chocolate Sour Cherry Bread Pudding

Pasta Purses with Meat Sauce

I love buying odd shaped pasta which was really just my excuse to pick up more of Trader Joe's Proscuitto filled pasta purses. I had every intention of sneaking them by Big Guy in an almost meatless meal by making a sauce of sundried tomatoes, garlic, white wine and pine nuts but I chickened out at the last minute. I wasn't quite up to hearing "where's da' meat" from you know who.

Instead I fashioned a meat sauce inspired by Biba Caggiano in her book Trattoria Cooking and when I say inspired, I mean just that. It's definitely not Biba's. Made with ground pork instead of veal and Italian sausage, white wine instead of red and tomato sauce, diced tomatoes and a touch of tomato paste instead of the canned imported plum tomatoes she calls for as well as lots and lots of dried herbs and spices, it kinda' left me wondering why on earth I entertained the possibility of making it any other way. 

If you're not blessed with a Trader Joe's near by, by all means substitute another kind of pasta - rigatoni would be great or gnocchi or ravioli or elbow macaroni...whatever you wish. 

It’s Not Biba’s Meat Sauce (from JBug’s Kitchen inspired by Biba Caggiano, Trattoria Cooking)

3 tablespoons olive oil

1 large onion, finely chopped

5 cloves garlic, minced

1 large carrot, peeled and finely diced

1/2 cup finely diced fennel

1 pound ground pork

1 tablespoon dried Italian seasoning

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (or less depending on how you like heat)

Salt and coarse ground black pepper

1 cup white wine

1 – 14 ounce can tomato sauce

1 – 14 ounce can diced tomatoes with juices

2 tablespoons tomato paste

1/2 cup freshly grated parmesan cheese

Heat olive oil in large sauté pan over medium heat until shimmering. Add onion, garlic, fennel and carrot and cook until vegetables are softened, stirring often. Add ground pork and cook, crumbling until meat is no longer pink. Sprinkle with Italian seasoning, oregano, red pepper flakes and season well with salt and pepper. Stir well to combine. Add white wine and cook for 1 minute until wine is slightly reduced. Add tomato sauce, diced tomatoes and tomato paste. Simmer uncovered for 30 minutes until sauce is thickened to consistency you prefer (use a splatter screen to save on clean up time). Stir in half the parmesan cheese. Serve with pasta of your choice. Garnish with remaining parmesan.

A year ago - New England Style Clam Chowder & Pear Upside Down Gingerbread Cake

Two year's ago - Cajun Shrimp

Risotto Carbonara

We took a page out of Lorraine's book at Figs and Artichokes and made our version of Risotto Carbonara for dinner last night. We loved the idea when she first gave it a try way back in early September and have been talking about it ever since. Don't ask me why the procrastination because it was just plum stupid to wait so long. 

If you like the flavor of Fettucini Carbonara, then no doubt this'll make your skirt fly up and your socks go up and down. A J'Bug's Kitchen team effort, we used bacon... a lot of bacon rather than pancetta, and onion and garlic rather than shallots even though I had shallots in the cupboard. Oh well. Guess I wasn't thinking when I did the prepping. The rest of the ingredients are standard risotto fare - arborio rice, butter, a little wine, warm chicken stock, parmesan cheese, a touch of heavy cream and lots of coarse ground black pepper. 

Tradition rules that Big Guy's the risotto cooker in this house, so all I had left to do was sit back and throw in my two cents every once in a while. As usual, he did an amazing job including but not limited to tuning me out.  How do guys do that? 

Anyway even without a parsley garnish or a pretty plate it is simply divine. Rich, creamy and full of bacony and eggy goodness, the key is to make sure the risotto is very hot so the golden yolk cooks as you mix it in. Soul satisfyingly delicious, there's no doubt we'll be making it again.  

Risotto Carbonara (from JBug’s Kitchen inspired by Lorraine at figsandartichokes.blogspot.com)

1 cup diced bacon

2 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine or dry vermouth

4 cups low sodium chicken stock, warmed

1/2 cup finely grated parmesan cheese, plus more for garnish

3 tablespoons heavy cream

Coarse ground black pepper

4 egg yolks * See Note

Parsley as garnish

In a large sauté pan, cook bacon until crisp. Remove to a paper lined plate and set aside. Discard all but 1 tablespoon of bacon fat. Add butter to the pan and return to medium heat. Add onion and garlic and cook until onion has softened – about 3 to 4 minutes. Add Arborio rice and cook, stirring constantly until rice is coated and slightly translucent – another 3 or 4 minutes. Lower heat to medium low, add white wine and cook stirring until rice has absorbed the wine. Add chicken stock a half cup at a time, stirring constantly and continue until rice is creamy and al dente – about 17 minutes total. Stir in cream, parmesan cheese and reserved bacon. Cook, stirring for another minute or two until risotto is very hot and cheese has melted. Season with coarse ground black pepper and salt if necessary. Ladle onto warmed bowls. Top with an egg yolk. Garnish with parsley and additional parmesan cheese. Serves 4.

Note - It is important to use the freshest possible eggs you can find. The heat of the risotto should cook the egg when stirred into the rice before eating; however if you have concerns about serving raw egg yolk, add the yolks at the same time you add the cream and cheese to the risotto in the pan and heat slowly, stirring constantly, to prevent curdling.  

A year ago - Cuban Pork Picadillo

Two year's ago - Chicken and Mushroom Casserole with a Biscuit Top

Nonna's Chicken Scallopini

During what I call my informative years as a teenager, I worked in the kitchen at a local resort on the shores of Lake Nipissing in Northern Ontario Canada. At the time, the resort was owned by an Italian couple whose matriarch cooked magnificent specialties for the weekly Sunday night buffet and Chicken Scallopini was my favorite of all the fabulous mouth watering things she made. Although her command of the English language was limited, I like to think I learned a lot from her simply by osmosis. 

Loaded with garlic, shallots, golden browned mushrooms, marsala wine and kissed with sage and a touch of nutmeg, this version also known as chicken marsala is made from skinless, boneless chicken thighs instead of the usual chicken breast. Cut into pieces and pounded to a quarter inch thickness, seasoned and dredged in flour before browning in a combination of olive oil and butter, the thighs simmer in marsala and chicken stock until cooked through before they're finished with a touch of cream and a little lemon zest (which I forgot last night). They're moist, tender and oh so delicious. 

Served on a bed of noodles, pasta, or polenta, chicken scallopini is a downright decadent week night meal ...or any night for that matter as it takes almost no time to put together, can hold practically indefinitely on low heat and reheats beautifully too. 

I have no doubt Nonna is happily spending hours over simmering pots of gloriousness feeding the angels in heaven at this very moment.  Hopefully she'd be pleased with this tribute. 

Chicken Scallopini with Mushrooms and Marsala (an original from JBug’s Kitchen inspired by Nonna)

1/4 cup butter, divided

3 tablespoons olive oil, divided

1 pound mushrooms, thinly sliced

3 large cloves garlic, minced

1 large shallot, finely chopped

1-1/2 pounds skinless boneless chicken thighs, cut in pieces & pounded to a 1/4 “ thick

Sea salt and coarse ground black pepper

1/2 cup all-purpose flour

1/2 teaspoon crumbled dried sage

1/4 teaspoon freshly ground nutmeg

1/2 cup dry Marsala wine

3/4 cup extra strength chicken stock (I used 2 envelopes of Swanson’s Chicken Flavor Boost)

1/2 cup heavy cream

Zest of 1 lemon

Chopped parsley as garnish

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large sauté pan over medium high heat. Add mushrooms and cook, stirring occasionally until mushrooms are browned. Add garlic and shallots and cook for an additional 2 minutes. Remove from pan and set aside. Add remaining butter and olive oil to pan and heat until butter is melted. Meanwhile, season pounded chicken thigh pieces on both sides with salt and pepper and dredge in flour, shaking off excess. Cook until golden brown on both sides. Add sage and nutmeg and return mushrooms to the pan. Season with coarse ground black pepper. Add marsala wine and chicken stock. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Remove lid from pan and stir in heavy cream. Bring back to a boil, sprinkle with lemon zest.  Serve immediately over noodles. Garnish with parsley. Makes 4 servings. 

 A year ago - Israeli Couscous Salad with Apples, Cranberries & Herbs

Two year's ago - Chorizo Potato Tacos

Stromboli with Italian Sausage

The antics in JBug's Kitchen are somewhat organized because I make our menus and grocery list up a week in advance and we do our grocery shopping Saturday mornings. Imagine my surprise when we were watching our taped episode of Pioneer Woman on Saturday afternoon and she's making calzones because darned if they weren't already on this week's menu. I didn't want you all to think I was a thief stealing her ideas, so last night I switched out the calzones for a giant stromboli instead.

There's not a lot of difference between the two other than size and shape; however, according to my research,  it's all about the location of the sauce. Apparently a calzone has the sauce served on the side or on top  but the sauce is inside a stromboli. Well, pardon my ignorance because I did both last night. 

I filled our giant stromboli with cooked spicy hot Italian sausage, sauteed onions, ricotta cheese, little mini roasted red peppers and poured about a half cup of marinara sauce on top. Oh, we mustn't forget the cheese either - a combination of sharp cheddar, jalapeno jack and parmesan.  I used what I had even though I thought I had provolone but didn't. Oh well. It's no big deal but darned if I didn't forget the sliced pepperoni I had planned too. That didn't matter either. We had our incredibly edible slices of Italian sandwich with extra marinara as a dipping sauce and a nice little green salad on the side. It was some good let me tell ya.

Incidentally to make your life a heck of a lot easier, be sure to roll the dough out on a floured sheet of parchment paper and use it to assist in constructing your "jelly roll". Parchment happened to be the other imaginary thing I had in my so called "orangized" kitchen and didn't. As a result I used a lot of flour and even corn meal to keep the dough from sticking to the board, but it really had a mind of its own. It's a little embarrassing when the dogs are running for cover because of the decibel level of the swear words. Ha, it's not like they haven't heard it all before. 

Need a few more ideas? How about Deli Style  with pepperoni, ham, salami, roasted red peppers and cheese ...lots of cheese; or a mexican version with  chorizo sausage, poblano pepper rings, roasted red pepper, chopped onion, drained RO-TEL tomatoes and cheese. 

 

 

Stromboli with Italian Sausage (a J’Bug’s Kitchen original)

Crust:

1 cup warm water

1 package active dry yeast

2-1/2 cups bread flour, divided

2 tablespoons olive oil

1/2 teaspoon salt

In bowl of food processor with metal blade, combine 1-1/2 cups flour with warm water and yeast. Blitz to mix well. Add 1 more cup of flour, olive oil and salt. Mix until dough forms into one ball and rides on top of the metal blade – about 20 seconds. If dough is very sticky add more flour and mix again; however the dough should be very soft. Remove to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft free place until doubled in bulk (about 1 hour). After dough has risen, remove to a floured piece of parchment paper, cover with cloth and let rest for 20 minutes.  After 20 minutes has passed, roll dough out to approximately 14 x 17 inches.  Spread the following filling in the middle, on the long side.

1/2 pound hot Italian sausage, cooked and crumbled and well drained

1 large onion, sliced and sauteed until softened

1/2 cup ricotta cheese

1/2 cup marinara sauce

2 roasted red peppers, sliced (I used 8 assorted mini peppers)

8 ounces assorted grated cheese (I used sharp cheddar, jalapeno jack and parmesan, but mozzarella's great too)

Sprinkle of freshly ground pepper, red pepper flakes, Italian seasoning, dried basil

Coarse ground sea salt

Extra marinara sauce for dipping (optional)

Using parchment to assist, fold in ends of stromboli, then sides to have dough meat in the middle. Pinch well to close. Move parchment paper onto large sheet pan and sprinkle stromboli with course salt. Bake in preheated 375 oven for 35 to 40 minutes. Drain any excess liquid from pan and remove Stromboli to wire rack to cool for 10 minutes before slicing. Serve with additional warmed marinara on the side.

A year ago - Salmon & Clam Chowder

Two year's ago -  Shaker Lemon Bars

Pasta with Red Clam Sauce

Pasta's the perfect solution for a quick week night dinner and this version from Family Circle's no exception. It couldn't be easier as it makes use of jarred marinara sauce but what makes it unique is the addition of hot pickled cherry peppers. 

Relieved of stems and seeds and thinly sliced, they add a nice little jolt to the tastebuds. Of course I made a few changes - I cut the recipe in half because there's just the two of us afterall, and added a can of Italian seasoned diced tomatoes before the marinara and peppers. We like a little more sauce on our pasta than the average.

As for the clams, while the recipe calls for the canned variety, I used a package of Oregon Gaper clams from our collection in the freezer chopped into small pieces. They simmered for a few minutes in the sauce and were nicely cooked and tender as can be by the time the pasta joined the party.

Would I make it again? Maybe. It's OK but nothing hugely spectacular. Just remember, it's only as good as the marinara sauce you purchase, so make sure to get a good one and if you want to make a scratch red sauce, the one below on the right is pretty darn special. Just sayin'. 

Other clammy pasta dishes on this site:

      Clams Casino Pasta    With Bacon & Clams   Red Sauce from scratch

     
 

Quick Pasta with Red Clam Sauce (from JBug’s Kitchen adapted from familycircle.com)

4 cloves garlic, sliced

2 tablespoons olive oil

1 – 14 ounce can Italian seasoned diced tomatoes, with juice

1 – 18 ounce jar prepared Marinara Sauce (I used Trader Joe’s)

5 hot cherry peppers, seeded and sliced

1 cup chopped frozen clams

1/4 cup chopped parsley

8 ounces pasta cooked per package directions

Heat oil in a large sauté pan until shimmering. Add garlic and cook, stirring constantly for 1 minute. Do not allow to burn. Add canned tomatoes and cook for 3 minutes or until liquid has slightly reduced. Stir in marinara sauce and cherry peppers. Simmer uncovered for 5 minutes. Add chopped clams and simmer for 1 minute, then remove pan from heat. Cover and let sit for 5 minutes. Stir in chopped parsley and cooked pasta. Warm briefly to allow pasta to absorb sauce. Serve with cracked black pepper and/or red pepper flakes. Makes 4 servings.

A year ago - Corn Cakes with Avocado Tomato Salsa

 

Meatball Pie

You know how some meals are kinda' "prissy" 3 or 4 course sit down, take a break in between each course for more wine kinda' events? Well this isn't one of them.

Big Guy insisted it's a "real man's meal" in that it's a slap it on the plate and get 'er done kinda' deal. It rather fits the "man's meal description" because it's a pain in the butt to put together but don't tell him I said that OK?

From our friends at Better Homes and Gardens it is a take on the spaghetti pie we all know and love but with a few additions...and meatballs of course. I used the leftovers I'd frozen when I whipped up the meatball stroganoff (just the meatballs sans the sauce of course) along with ricotta cheese, TJ's Italian cheese blend instead of  plain mozzarella, Prego Tomato Basil sauce and of course I had to ramp up the spices somewhat with the addition of  red pepper flakes, Italian seasoning, garlic powder, salt and coarse ground black pepper to the ricotta layer that's next to the spaghetti/cheese crust.

It's really OK and it certainly looks impressive although unfortunately you can't see all the layers in the picture. Big Guy liked it a lot but I found the caramelized onions just didn't suit the dish, so next time I'll replace 'em with roasted red peppers and maybe some sauteed mushrooms ramped up with a touch of dry marsala or some chianti. Of course I'll also spend the time making my own marinara sauce and maybe throw in a bit of Italian sausage or pepperoni along with the meatballs. After all, what's wrong with a little excess flavor.

Oh the other thing - they made a big deal out of lining the springform pan with parchment or aluminum foil (I used foil) and it wasn't really necessary. It just made cutting the darn thing a challenge and if you've a good solid springform pan and spray it well with cooking spray you really don't need to bother.  Slip a knife or large lifter between the pan bottom and the pasta crust and slide it onto a serving platter. It'll be a darn site easier than having to deal with the foil.  

Hit the link and head to BHG.com for the original recipe. I'll give you my version after I make it again to perfect it. You know who wants it on the menu again PDQ. 

A year ago - Butternut Squash Risotto with Pancetta

Two year's ago - Blueberry Roly Poly Pudding

Rigatoni with Sausage and Mushrooms

Last night's dinner requirements were for quick and simple and there's not much that can quite fill the bill like a good bowl of pasta. I mean really - by the time the water boils, the sauce is prepped and 11 minutes later the pasta's done and so is dinner.

Adapted from Sable and Rosenfeld's Elegant Entertaining, this bowl of yum is simply sauced with crumbled Italian sausage, parsley, a touch of garlic and fresh mushrooms. The finishing spark comes from lemon zest added at the very end along with a touch of cream (I used half and half) and a dusting of parmesan cheese.  Of course some of the reserved pasta water helps create more moisture in the dish which makes it even more delicious.

By the way, do what I say and not what I did. Add the mushrooms to the sauce after your pasta is already cooked and drained because if they sit for any length of time, their color will darken. It doesn't change the flavor but the pasta just doesn't look as pretty. 

Anyway, next time you're pressed for time, give this one a try. I don't think you'll be disappointed. 

Now off I go - I'm so far behind I think I'm ahead. I've spent the past couple of days alternately ripping and swearing while sewing a bedskirt for our room; consequently, time spent doing anything else has been limited. You can all rest assured there's not much chance this blog will branch out into crafts or needlework because it's apparent I lack the patience never mind the ability to see. I know for a fact I'd have completed the job in half the time had I been able to find my cheaters. Why, I ask you, are they always in the room you're not?

Rigatoni with Italian Sausage and Mushrooms (from JBug’s Kitchen adapted from Sable & Rosenfeld’s Elegant Entertaining)

8 ounces rigatoni, cooked per package directions

2 tablespoons olive oil

3 cloves garlic, minced

1/2 medium onion, chopped

3/4 pound Italian sausage (either sweet or hot)

2 cups sliced mushrooms

1/2 cup cream (half and half is fine)

1/2 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

Zest of 1 lemon

Coarse ground black pepper and salt to taste

Reserved pasta cooking water as needed

Heat olive oil in medium sauté pan and add onion and garlic. Cook, stirring often, until onion is softened. Add Italian sausage and cook crumbling until no longer pink. Add sliced mushrooms, cooking for an additional 3 or 4 minutes. Add cream and bring to a simmer. Add cooked and drained rigatoni to the pan along with parmesan cheese and chopped parsley. Cook, tossing pasta until coated with sauce. Add reserved pasta cooking water as needed if pasta looks dry. Toss pasta with lemon zest and season with salt and freshly ground black pepper. Serve with additional parmesan cheese. Makes 4 servings. 

A year ago - Autumn Pork Stew with Cider

Two year's ago -  Apple and Stilton Salad with Shallot Vinaigrette

Sausages and Peppers and Cheesy Grits

It's a challenge to put new items on the menu every day so you all don't get bored with me, but sometimes you have to go with what you know. We know the simple things in life as well as on the table are often some of the best and I'd put last night's dinner high on the list.

Mild Italian sausages browned till golden in a pan and cozied up with assorted mini peppers, onions, garlic, tomatoes and a smidgen of spices makes for a pretty amazing entree. Put it on a bed of pasta or rice or cheesy grits and you've the whole meal deal.

Now there's all kinds of ways to make grits with cheese but it's ever changing in this household because I happen to think it's a great way to use up the end pieces hiding in the cheese drawer. In this case I threw in a half brick of cream cheese, some extra old cheddar, and an end piece of asiago along with a pinch of cayenne, a little garlic powder and lots of salt and black pepper. Had I a piece of gorgonzola, I'd have thrown that in too. 

Creamy, rich and comforting - I darn near packed Big Guy a PBJ sandwich for lunch today instead of the leftovers but my conscience didn't allow it. Darn that thing - sometimes I just wish it would keep its yap shut.

Sausages, Peppers and Cheesy Grits (an original from JBug’s Kitchen)

1 tablespoon olive oil

4 sweet Italian sausage links – about 1.25 pounds

All purpose flour

1 large onion, sliced

3 cloves garlic, smashed and peeled

6 ounces assorted mini sweet bell peppers, quartered and seeds removed

1 – 14 ounce can diced tomatoes with juice

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

1 teaspoon dried Italian herbs

Heat olive oil in a large sauté pan over medium high. Dust sausages lightly with flour and shake off excess. When pan is hot, brown sausages carefully on all sides until golden. Remove from pan and set aside. Add onion, garlic, and sweet peppers to the pan and cook, stirring occasionally until vegetables start to soften. Add diced tomatoes, tomato paste, red pepper flakes, and Italian herbs. Heat to a simmer then return sausages to the pan. Cover pan, lower heat to a slow simmer and cook for 20 minutes, or until sausages are cooked through. Uncover and simmer until sauce is slightly thickened. Serve over cheesy grits. Makes 4 servings.

Cheesy Grits

3 cups water

3/4 cup old fashioned grits

1/2 cup half and half

3 ounces sharp cheddar, grated

1 ounce asiago or parmesan cheese, grated

4 ounces cream cheese, cut into cubes

1/2 teaspoon garlic powder

Dash cayenne pepper

Salt and coarse ground black pepper

Heat water until boiling. Slowly whisk in grits and continue to whisk for 1 minute. Lower heat and cook grits for 15 minutes, stirring occasionally. Watch pot carefully so grits do not burn. Stir in half and half, lower heat to low, cover pot and cook additional 10 minutes or until grits are not grainy. Stir in cheeses, herbs and spices. Taste for seasoning and add salt as required. Cover pot and continue to cook, stirring occasionally until grits are very smooth and cheese has melted. (It may be necessary to add more half and half as required for the right consistency). 

A year ago - Tomato Cobbler

Two year's ago - Oxtails Braised in Red Wine

Baked Gnocchi with Italian Sausage and Bechamel

Some things honestly don't need descriptions. Sometimes they don't even need recipes. Since a picture's worth a thousand words, how 'bout I just give you one and quit the gabbing.

It's been a heck of a couple of weeks around here and any reason's a good one to have a rich and comforting dinner. Right?  This bunch of glorious goo is a take on the baked pasta we've had on this site before but to tell you the truth, I winged it this time, kinda' like the time before. I just put my apron on along with my thinking cap and went to work. 

Sauteed onion and garlic, a pound of spicy hot Italian sausage, a handful of dried Italian herbs, and a jar of marinara made up the red gravy. The microwave made short work of the bechamel - hey it's easier to wash a 2 cup measure than a pot, wouldn't you say and no, I can't put either in the dishwasher because our pretty stainless lined Maytag purchased in April, 2011 went south...did the swan dive....deep six...finis...kaput...done... but I'll whine about that later.

Combined with gently cooked potato gnocchi fresh from Trader Joe's shelves, some marinated mozzarella balls and a dusting of parmesan cheese, the casserole hit the oven just before Big Guy drove into the garage. Twenty minutes later dinner was served to an extremely appreciative audience of two with dibs on the leftovers for lunch today. So there you have it!

Incidentally, as you see from the link and the photo, this combination of meat sauce and bechamel will work with darn near any pasta, although rigatoni works best because the big tubes hold a lot of the sauces.

You could try the same method using steamed or pre-roasted cauliflower, instead of the pasta or in addition to it. How about grilled grilled eggplant or roasted peppers or summer squash or ... geez we're on a roll here now aren't we?

It's simple, hearty and incredibly delicious good grub.

A year ago - Sun Dried Tomato Pesto on Halibut

Two year's ago -  Fettucini Alfredo with Crab

Hard Polenta Cakes with Bolognese Meat Sauce

When you're looking for a menu that can be made entirely in advance and reheated in a flash, this would be it.

Creamy polenta cooked until perfectly smooth and luscious, flavored with sage and bay, ramped up with mascarpone cheese - have I got your attention now? 

Thanks to Anne Burrell, this polenta is darn near perfect as it is, but it gets better. Moved to a square pan then refrigerated and when cold, cut into rounds and fried until crisp just before serving ...well you can't get much better than that! Oh but it does - get better that is.

Imagine those perfectly creamy inside and crispy outside parmesan topped cakes perched on a version of Nick Stellino's Bolognese Meat Sauce, loaded with chopped veggies, fortified with marsala and flavored with sage and pancetta. Now, that my friends is perfection. It just doesn't get any better.

Hard Polenta Cakes(from JBug’s Kitchen Antics adapted from Anne Burrell, Foodnetwork.com)

1 cup whole milk plus additional 2/3 cup

2 cups water

Pinch cayenne pepper

1 bay leaf

1 teaspoon salt (more or less depending on taste)

1 cup polenta

1/4 teaspoon dried sage

1/4 cup mascarpone cheese

4 tablespoon grated parmesan cheese plus additional for garnish

Olive oil for frying

In a medium saucepan heat 1 cup milk, water, cayenne, bay leaf and salt over medium heat until boiling. Whisk in polenta and lower heat to medium low then using a wooden spoon, stir polenta until thickened. Slowly incorporate additional 2/3 cup milk, stirring constantly and continue to cook until polenta thickens again and is very smooth. If the texture is grainy, add more liquid and continue to cook until smooth and thick. (Takes about 15 to 20 minutes). Remove from heat and stir in sage, mascarpone cheese and parmesan. Move to an 8 inch square pan lined with plastic wrap and spread evenly in pan. Cover well and refrigerate until firm.

To serve, remove from plastic and cut into rounds (I used a glass). Heat approximately a quarter inch of oil in a heavy skillet until very hot. Carefully add cut polenta and cook without moving for 3-4 minutes or until browned and crisp on one side. Flip over and continue to cook until browned on other side and hot in the center. Garnish with more parmesan cheese and serve over Bolognese sauce. Serves 4 to 6.

 Bolognese Meat Sauce Adapted from Nick Stellino’s Mediterranean Flavors

1/4  cup olive oil

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

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

½ cup finely chopped onion

4 cloves garlic, sliced

1 large bay leaf

1/2 teaspoon ground sage

2 teaspoons dried basil

3 slices bacon, diced or 1 oz. diced pancetta

3/4 pound ground beef or pork (I used pork)

1/3 cup dry marsala wine

8 oz. can tomato sauce

2 Tablespoons tomato paste

2 cups beef stock

1/4 cup whipping cream (optional)

salt & pepper to taste

Heat olive oil until sizzling – add red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce heat to medium low and cook additional 10 minutes. Increase heat to high, add bacon (pancetta) and ground meat and cook stirring constantly for 2 minutes. Add wine and cook until almost evaporated – about 5 minutes. Add tomato sauce, paste & stock. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove cover and simmer until sauce is thick – additional 15 minutes.  Add cream and taste for seasoning.

A year ago - Beer Braised Turkey Thighs with an Island Twist

Two year's ago - Hanger Steak with Mushroom Madeira Gravy

Risotto with Pancetta and Duck

Risotto is the "go to" dish around here when we're looking to eat something that's purely delicious and rather elegant too. In my mind it gets a bad rap because of the 20 minutes or so that it takes to get on the plate but personally I think that's just a good excuse to stand at the stove and stir and drink a glass of wine at the same time. Just be sure to prep everything before you start cooking and you won't have to worry about a thing.

Using the same basic recipe, the great thing about risotto is that it can be made from darn near anything you have in your pantry or freezer. As you can see, last night's effort included some of our homemade pancetta along with duck and roasted garlic I'd saved in the freezer from the braised duck with sour cherries we had last Sunday night. I also threw in a handful of dried cranberries just because I thought it would be a good idea. 

Next time you're in the mood for some Italian soul food, conjure up a pot of blissfully creamy risotto and knock everyone's socks off. Here's some links to some of our other favorite versions to give you ideas:

Basil Risotto                                              Lemon Risotto

   

Bacon & Tomato                                    Mushroom with Duck

    

 

Basic Risotto

4 cups good quality, low salt chicken stock

4 Tablespoons butter

1 onion, finely minced

2 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine

Salt & pepper

2 Tablespoons heavy cream

1/2 cup to 1 cup freshly grated parmesan cheese

Chopped fresh parsley

 

Heat broth in small saucepan and keep warm over low heat.

Melt butter in large flat bottomed saucepan over medium heat. When butter foams, add onion and cook stirring until onion is transparent (approx 4-5 minutes). Add garlic and cook for 1 minute more. Add Arborio rice and stir to coat well, approximately 1 minute. Add wine and cook, stirring, until wine has is almost all reduced.  Add a ladle full of broth (approx. ¾ cup) and cook, stirring until broth has been absorbed almost completely. Continue cooking and stirring, adding broth a bit at a time until the rice is tender but firm to the bite (approx. 15 minutes).

Taste for seasoning. Add cream and 1/2 cup parmesan. Stir to combine. Rice should have a moist, creamy consistency. Serve sprinkled with additional parmesan.

For RIsotto with Pancetta and Duck –

Cut 4 ounces of pancetta into small cubes and saute until brown. Remove from pan and drain on paper towels. Discard any accumulated fat and wipe pan out before commencing with basic risotto recipe. Add 1-1/2 cups chopped cooked duck approximately 3 minutes before serving, just to warm it through, along with cooked pancetta and 1/2 cup dried cranberries.  

A year ago - Pork & Squash Pot Pie with White Cheddar Crust

Two year's ago - Green Chile Chili

 

Seared Scallops with Roasted Red Pepper Sauce and Basil Risotto

One thing we need to consider when we're planning our menus is how the individual ingredients will match the other things on the plate - or in the bowl as was our case last night. It's not just about appearance although we all know the eye holds the trump card as far as our taste buds are concerned, but it's also about flavor profiles. Last night's dinner was about as good as it gets - in fact, Big Guy said it "sung" or is that "sang".

Lovely juicy perfectly tender scallops seared briefly in a hot cast iron pan in a mix of butter and olive oil, topped with a roasted red pepper and basil sauce tinged with garlic and a touch of balsamic vinegar, spiced with red pepper flakes - all served on a bed of creamy basil flavored risotto. There you have it! See - the basil the held the whole dish together.

Present in the roasted red pepper sauce, it was front and center in the risotto too. I suppose if truth be told, there isn't much that screams of summer more than fresh basil and for sure, there isn't anything that goes better with roasted red peppers either, so it's really a no brainer. 

Trouble is this brain's served these lovely scallops before on a bed of creamy grits but I won't be doing that again. Oh, in case you're wondering, we had small side salad of refreshing honeydew and english cucumber to cool the palate. The fresh ginger and jalapeno in the salad set the old tastebuds up beautifully for the rich flavors that followed. Oh, we also enjoyed slices of ooey gooey cheesy garlic bread. Hit the link for the salad as we've had it here before, but I'll have to get back to you on the cheese bread. It's so good it's worth a post of its own.

As for dessert, you'll have to wait a bit for that one too! Let's just say it was tantalizingly cool and rather seasonal too.  

Scallops & Roasted Red Pepper Sauce (from JBug’s Kitchen Antics adapted from Taste of Columbus)

2 red peppers

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon minced garlic

1 teaspoon red pepper flakes

2 Tablespoons chopped fresh basil

3/4 cup olive oil

1 Tablespoon balsamic vinegar

1 pound large sea scallops

Salt and pepper

1 Tablespoon oil

2 Tablespoons butter, cut into small cubes

Roast red peppers until blackened. (I do it directly over the flames on my gas stove). Place in zip bag and close bag. Let rest until just warm to the touch. Remove seeds, peel and core.

In food processor, blend together peppers, salt, pepper, garlic, pepper flakes and basil leaves. Slowly add olive oil and vinegar. Blend until smooth. Set aside.

R inse and scallops and dry very well. Season with salt and pepper. In heavy skillet, pan fry scallops in olive oil until seared on one side. Do not move around in pan, just let them do their thing for about a minute and a half. Turn scallops over and dot with butter pieces. Cook until desired doneness (just firm to the touch – approximately another minute). Be careful not to overcook.  Serve with red pepper sauce on a bed of basil risotto.

Basil Risotto (from JBug’s Kitchen Antics adapted from my recipes.com)

1 cup lightly packed fresh basil leaves

3 cloves garlic, peeled

1 teaspoon olive oil

1 cup shredded parmesan cheese

3 tablespoons butter

1 tablespoon olive oil

1/2 cup finely chopped shallots

1-1/2 cups Arborio rice

3/4 cup dry white wine

6-1/2 cups low sodium chicken stock, heated to a slow simmer

Salt and coarse ground black pepper

1 Tablespoon cold butter

In bowl of a food processor, combine basil, garlic and olive oil. Pulse until coarsely chopped. Add parmesan cheese and pulse until finely ground. Set aside.

Over medium, melt butter and olive oil in a large flat bottomed pan. Add shallots and cook until transparent – about 3 or 4 minutes. Stir in Arborio rice and cook for 2 or 3 minutes, stirring constantly. Lower heat to medium low and stir in white wine. Cook, stirring until wine is incorporated into rice. Set timer for 20 minutes. Slowly add chicken stock a cup at a time, stirring constantly. Continue to add stock a cup at a time as it is absorbed by the rice, while stirring constantly. At the 18 minute mark (rice should be almost al dente’) stir in basil, garlic mixture. Cook 2 minutes longer – rice should have a slight texture when bitten into and look creamy. Stir in cold butter. 

A year ago - Pork Tenderloin Salad with Spicy Asian Dressing

Two year's ago - Imperial Rolls with Hot Chinese Mustard

Caponata versus Ratatouille - vive la différence

Caponata is a Sicilian relish, a combination of cooked vegetables sweetened with raisins and pinenuts, and while it resembles the French dish ratatouille there are some not so subtle differences in texture and flavor. 

While eggplant plays a prominent part in both dishes, the similarity ends there with the addition of briney green olives, and typically mediterranean herbs such as fresh basil, oregano and parsley, lots of garlic, crunchy celery and a relatively small amount of red bell pepper. The vegetables are cooked until just barely tender and the dish completed with red wine vinegar, tomato paste and a touch of sugar.

It is the bomb, whether used as a side dish as we did last night to accompany slices of mediterranean flavored meatloaf made from ground pork, italian sausage and lots of lemon rind (hit this link for the recipe), or on pizza, pasta, bruschetta or even on a burger or panini. In fact, if you'd like a sharper flavor, add some capers and garnish with anchovies and you'll  have a whole different story to tell.

On the other hand, if you think you're more into side dish that'll take advantage of all the zucchini, onions, eggplant, bell peppers and fresh thyme you have in your garden at the moment, I've included a link to our favorite version of ratatouille. I daresay you'll not be disappointed with either.  

Caponata (from JBug’s Kitchen adapted from Sunset magazine via myrecipes.com)

4 tablespoons olive oil, divided

1 large eggplant, cut into ½ inch dice

5 cloves garlic, minced

2 ribs celery, chopped

1 medium red bell pepper, diced

1 cup chopped green olives

1/4 cup water

1/4 cup red wine vinegar

1/4 cup tomato paste

1/2 cup raisins

1/2 cup toasted pine nuts

1 teaspoon kosher salt

2 teaspoons sugar

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4 cup chopped Italian parsley

2 tablespoons capers, rinsed and drained (optional)

Anchovies for garnish, optional

Heat 2 tablespoons oil in a large sauté pan over medium high heat and add eggplant. Cook stirring occasionally until softened and golden brown – about 8 minutes. Remove from sauté pan and set aside. Add 2 tablespoons of oil to pan, lower heat to medium and add garlic. Sauté garlic for 1 minute, stirring constantly, then add chopped celery, red pepper and green olives. Cook stirring occasionally until vegetables are barely softened – about 5 minutes. Stir in water, red wine vinegar, tomato paste, raisins and peanuts. Cook for 3 to 4 minutes then return eggplant to the pot. Remove from heat and stir in salt, sugar, basil, oregano and parsley and add capers if using. Cool to room temperature. Refrigerate leftovers.   

Ratatouille (an original from JBug’s Kitchen inspired by the George and Piret Munger Cookbook)

1 large eggplant, cut into 1”cubes (skin on)

¾ teaspoon salt

1/3 cup olive oil

1 white onion, cut into 1” cubes

1 large red bell pepper, cut into 1” cubes

1 large yellow bell pepper, cut into 1” cubes

1 zucchini, quartered lengthwise then cut into ½” pieces

4 garlic cloves, minced

½ teaspoon red pepper flakes (or to taste)

2 teaspoons dried thyme

1 teaspoon dried oregano

¼ cup chopped fresh parsley

½ teaspoon freshly ground black pepper

½ cup chicken stock

1 cup tomato sauce

Sprinkle eggplant with salt and place on paper towels, in a single layer. Cover with more towels and place a cutting board along with a heavy pan on top. Let sit for 30 minutes. Remove from towels and set aside.

Heat 2 Tablespoons olive oil in large sauté pan on high heat until very hot. Add eggplant and cook for 5 minutes, tossing well, until browned. Add remaining oil to same pan and add onion, peppers and zucchini and cook for 2 minutes. Add garlic, red pepper flakes, thyme, oregano, parsley, pepper and cook for 3 minutes. Add chicken stock, garlic and eggplant and cook approximately 2 minutes. Add tomato sauce and cook until sauce is thick. Hold at room temperature for serving. Garnish with additional parsley and black olives if desired.

A year ago - Crab Cakes and a Peach Pie

Two year's ago - Asian Pork Salad

Warm Roasted Eggplant and Pepper Salad with Italian Burgers

Other than the fact the holiday's over, the second worse thing about the post vacation blues is getting rid of the excess weight. Too many full meal deal breakfasts and lots of dinners out never mind afternoon "beer thirty" all combined with the fact our little Rose Cottage was exactly midway between two local workout spots, one 9 miles north and the other about 9 miles south of us meant we had a built in excuse NOT to join a gym and exercise this year. Consequently the next month or more we'll be working on whittling the additional pounds off our 55 year old plus bodies. 

What it means for us is regular exercise, a relatively healthy diet, smaller portions and no alcohol; however, since this is a food blog I figured none of you would be too impressed if I told ya we were joining "Jenny", so here's the first of our "moderate" dinners.

Just because you're watching the old calories doesn't mean food has to be plain, boring or tasteless. I mean Rome wasn't built in a day and the pounds didn't come on overnight although they sure as heck pile on a lot faster than they disappear.

Anyway, I'm not saying this salad is totally without calories, but it is filled with roasted eggplant, assorted peppers, and dressed lightly with a touch of olive oil and balsamic vinegar. Now personally, I would be satisfied to have eaten it as a stand alone item but you know who wouldn't think of coming home to such an obvious vegetarian meal, so to prevent Big Guy from hitting the burger joint on the way home for an appetizer, I fashioned this Italian burger sans the carb loaded bread. Simply extra lean ground beef along with chicken sweet Italian sausage and extra spices, I topped the burger with a sundried tomato, a couple of fresh mozzarella pearls and a hot pepper.

It's a flavorful meal that'll transport you to the sunny shores of Sicily and perfect for this time of year when peppers are plentiful and inexpensive and the eggplant's fresh too. The salad's great leftover too - on a sandwich, or crustini or even in an omelet. Add a few olives and a touch more cheese and you'll have all the bases covered for a superb lunch to take to work too.

Incidentally, I roasted the vegetables under the broiler because it's too uncomfortable outside to use the barbecue, but feel free to use your outdoor grill if you wish.

Warm Roasted Eggplant Salad with Bell Peppers and Tomatoes (from JBug’s Kitchen adapted from Idaho a la Carte cookbook)

Feel free to substitute 2 cups of cherry or pearl tomatoes because there’s a lot more flavor packed into those little things and they roast beautifully too.

1 large eggplant

Coarse salt

1/4 cup olive oil

2 tablespoons balsamic vinegar

4 ripe tomatoes cut into halves

1 each red, green and yellow pepper, roasted

3 cloves garlic, minced

Fresh ground black pepper

Garnish with fresh mozzarella, basil or parsley

Cut eggplant into quarter inch slices leaving the peel on. Sprinkle with salt on both sides, and place on sheets of paper towels, wrapping it well. Place a cutting board and heavy pot on top to squeeze out the moisture. Allow to sit that way for 20 to 30 minutes before continuing. Preheat broiler. Brush excess salt from eggplant and dry well with paper towels. Brush both sides of each slice with olive oil and place on a sheet pan along with tomato halves. Roast until eggplant slices are golden brown on both sides and tomatoes start to brown.

Slice eggplant into narrow strips and cut tomato halves into wedges. Peel, seed and slice roasted peppers into thin strips. Add to eggplant in bowl along with garlic, any remaining olive oil and sprinkle with balsamic vinegar. Season liberally with freshly ground black pepper. Garnish with fresh mozzarella and chopped basil or parsley. Serve either warm or at room temperature.  Makes 6 servings

Italian Flavored Burgers (from JBug’s Kitchen adapted from Cooking Light via myrecipes.com)

3/4 pound extra lean ground beef

3/4 pound crumbled sweet Italian sausage (I used chicken)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/3 cup cold water

Combine all ingredients together and form into four 6 ounce patties. Pan fry or grill for approximately 7 minutes a side or until internal temperature reaches 165. Serve on eggplant salad.

A year ago - Mexican Pot Roast in Soft Tacos

Two year's ago - Pizza con Proscuitto Coto

Please Pass da' Pasta Pie

This dish has been making the rounds of a facebook group my friend Lea signed me up for way back when and since I had all the ingredients in the house and felt the need for something different, we gave it a go for dinner last night.

Originally from Food.com and known as "Baked Spasanga" no doubt because not only does it resemble lasagna, but it makes use of spaghetti instead of lasagna noodles, I figured I'd change the name just to be ornery. Hey I'm Canadian and we kinda' tell it like it is, never mind that I didn't happen to have any spaghetti hiding in the pantry so I used fettuccine instead. Personally, I think it would be fabulous with rigatoni or penne too. It all works as the same base glued together with ricotta cheese, sour cream, half and half and cheese, lots and lots of cheese. 

Since I doubt I've ever followed a recipe 100 percent, I made some changes including cutting their recipe in half, increasing the ricotta cheese, adding more spices and baking it in a springform pan. Suffice to say, it still makes a ton and looks darned impressive too.

As for flavor - well, we loved it. The pie is crunchy on the outside and creamy inside and of course topped with your favorite meat sauce or even a quick cheater version like we had, it's a jawdropping gut satisfying toothsome dinner solution. The only issue we had is that it is absolutely impossible to limit yourself to one piece. 

I think it would make a super pot luck dish and I'm pretty sure the leftovers will microwave beautifully but I can let you know about that after lunch today. I'll be putting this on our keeper list; in fact, next time I might even change it up a little more by using a mixture of pepperjack cheese and cheddar and adding some green chiles too. Served up with salsa or enchilada sauce on top, it would be absolutely stellar. Just sayin'.  

Now would someone please, please ask me when we're leaving on vacation so I can say THIS MONTH!!!! Happy June 1 everybody. 

Pasta Pie (from JBug’s Kitchen adapted from Food.com)

12 ounces pasta, cooked per package directions (I used fettuccine)

1 – 12 ounce package Italian 3 cheese blend (or grated mozzarella)

1 cup ricotta cheese

1/2 cup sour cream

1/2 cup half and half

1/2 cup grated parmesan cheese

1 teaspoon oregano

1 teaspoon basil

1 teaspoon dried Italian herbs

1/2 teaspoon coarse ground black pepper

1 teaspoon granulated garlic

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

Freshly ground nutmeg

Cook pasta according to package directions and drain well. In a large bowl combine Italian 3 cheese blend, ricotta, sour cream, half and half, parmesan, oregano, basil, Italian herbs, pepper, salt, red pepper flakes together until well mixed. Fold in pasta and mix well. Spray a 9 inch spring form pan with cooking spray and turn pasta into it, pressing mixture down to even the top. Sprinkle with freshly grated nutmeg. Cover with pan with foil and bake in preheated oven for 35 to 40 minutes. Remove from oven, remove foil covering and allow to cool for 10 minutes before removing sides from pan. Cut into wedges and serve with your favorite meat sauce. Makes 8 servings.

Quick Meat Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1/2 pound ground beef or Italian sausage

1 teaspoon dried Italian herbs

1 – 26 ounce jar marinara sauce (I used Trader Joe’s)

In a large sauté pan, heat olive oil over medium heat. Add onion and sauté until onion is softened. Stir in minced garlic and cook and additional minute. Add ground beef and cook, crumbling meat with a fork until it is no longer pink. Sprinkle in dried Italian herbs, and then add marinara sauce. Bring mixture to a simmer, reduce heat to low cover and cook for 10 minutes. Remove lid and simmer an additional 5 minutes or until sauce is desired consistency.

A year ago - Rustic Tomato Pancetta Pasta 

Two year's ago - Sonoran Hot Dogs

Pizza alla Napoletana

What better way to make use of summer's finest fresh flavors than by making a simple pizza. Did you know an authentic Italian pizza contains only a few simple high quality ingredients?

I know that may seem weird to most of us because we're used to piling a bunch of crazy stuff on pies but according to Biba Caggiano in her book, Modern Italian Cooking "good pizza should not be smorgasbord of contrasting and, very often, clashing ingredients, but rather an orchestration of well-balanced tastes that complement each other. To be good, pizza needs only three things: a crisp good dough, fresh tasting ingredients, and a light hand in using them."

As you can see, this Pizza alla Napoletana contains only a few ingredients but they've got to be stellar. It is ideal for using those perfect tomatoes fresh from your garden, if and when you're so lucky to have some. As for me, I simply squeezed the juice and seeds out of a vine ripened orb and called it garden fresh. Hey a girls gotta' do what a girl's gotta do, but some of those lovely tasty little mini plum or cherry tomatoes packed with flavor would work just as well.

Along with a couple of minced garlic cloves, a sprinkle of oregano, some fresh mozzarella as well as assorted grated Italian cheeses courtesy of Trader Joe's and a smidgen of good olive oil, last night's dinner was ready before I was. 

Incidentally, this pizza looks less "rustic" than usual because I cooked it in a number 9 cast iron pan that I warmed on top of the stove before it hit a 500 degree oven. The result was an incredibly crisp crust - relatively thin just as I prefer and cleanup was a cinch. No messy peel to wash, no cornmeal mess to sweep off the oven floor and no leftovers. Darn! 

Pizza alla Napoletana (from JBug’s Kitchen adapted from Modern Italian Cooking, Biba Caggiano)

2 fresh ripe tomatoes

2 garlic cloves, minced

1 teaspoon dried Italian seasoning or 2 tablespoons fresh oregano

3/4 cup freshly grated mozzarella cheese or 4 cheese blend

1 tablespoon olive oil

Pizza dough for 1 12 inch pie

Preheat oven to 500. Brush a small amount of oil onto bottom of a well-seasoned 9 or 10 inch cast iron pan. Roll or stretch pizza dough out to 12 inch size and line bottom of pan. Using kitchen shears, cut off any excess dough. Squeeze juice and seeds out of tomatoes and slice very thin. Arrange on top of pizza dough followed by garlic, oregano and grated cheese. Sprinkle lightly with olive oil. Place plan on high heat and cook for 2 minutes or until pizza starts to sizzle. Move pan to the oven and bake for 10 to 12 minutes or until crust is golden. 

A year ago - Roasted Salmon with Tomato Basil Relish

Two year's ago - Clam's Casino Casserole with Lemon Pasta

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

Lasagna - it's different...honest!

It may not be news to you, but it certainly was to me when I realized that one could use something other than noodles to make a pan of lasagna. After all, it's not greek to people in Greece because they've been doing it for centuries when making moussaka (eggplant and potato slices) so when I saw this in myrecipes.com I knew I just had to give it a try.

A marinara sauce chock full of veggies including onion, red bell pepper, mushrooms and zucchini fortified with Italian sausage and slathered between layers of polenta - why it's darn near sinful. I think it would be dynamite with some diced carrots, and/or sauteed spinach too and even a layer of roasted red peppers would be wonderful if you're trying to get more veggies into your family.

Of course I had to spice up the sauce a bit, added a little red wine and definitely used more cheese than they recommended, but I did cheat and use a tube of Trader Joe's prepared polenta and nobody would have been the wiser if I hadn't fessed up just now. Oh well!

This Polenta Lasagna is absolutely delicious, soul satisfying, heart warming and perfect for a fast weeknight dinner or a knifeless nosh while you're watching the hockey playoffs in front of the telly, or a taped version of the Voice like we were. Served with a tossed salad on the side, it certainly met with fist pumping approval in our house. 

Hit the link here for the recipe direct from the source (Cooking Light), and here's my version for your viewing pleasure. By the way, you'll see that I made it in one large casserole, but it would be a great candidate for individual ramekins or even muffin cups, although it might be a little messy when you're removing them. Just sayin'.

Polenta Lasagna (from JBug’s Kitchen adapted from myrecipes.com)

1 tablespoon olive oil

1/2 large yellow onion, finely chopped

1/2 red pepper pepper, finely diced

1 pound bulk hot Italian sausage

1 cup chopped mushrooms

1/2 medium zucchini, finely diced

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian seasoning

Coarse ground black pepper

1/2 cup red wine

1 – 26 ounce jar marinara sauce, divided (I used Trader Joe’s)

1 – 15 ounce tube of polenta, cut into 18 slices (I used Trader Joe’s)

1 cup grated mozzarella cheese

Heat olive oil over medium high heat in a large sauté pan and when oil is shimmering add onion and red pepper. Sauté until onion is softened – about 3 minutes, stirring often. Crumble in Italian sausage and cook until sausage is no longer pink. Add garlic, red pepper flakes, Italian seasoning and coarse ground black pepper. Cook for 1 minute, and then stir in red wine. Simmer until wine has almost completely evaporated – another minute or 2.

Meanwhile preheat oven to 350 and spray a 9 inch casserole dish with cooking spray and place a half cup of marinara sauce on the bottom.

Stir remaining marinara sauce into the sauté pan, reduce heat to simmer and cook for 10 to 15 minutes, until sauce is quite thick.

Place 9 slices of polenta in the casserole dish on top of the half cup of marinara sauce. Cover with half of the meat sauce, and sprinkle with half the cheese. Add another layer of polenta slices, the remaining meat sauce and top with the rest of the grated cheese. Cover with foil and bake for 30 minutes. Remove cover from casserole and continue to cook for another 15 to 20 minutes until casserole is bubbling. Remove from heat and cool on a wire rack for 10 minutes before serving.

Makes 6 servings. 

A year ago - Bolognese with Panko Crusted Eggplant and Zucchini 

Two year's ago - Carne Asada in Fajitas

Spicy Pan Fried Fish with Olives and Tomatoes

What do you call tilapia, sauteed quickly with a simple warm garnish of garlic, fresh tomatoes and olives? We would call it good - I mean really good.

Tilapia is such a mild flavored fish, in my opinion it needs something to elevate the flavors because unless you're the cook, if you close your eyes and take a bite you could be eating darn near anything. Once again, we can thank Bon Appetit for a recipe that's like a puttanesca sauce but without the anchovies and capers.  

It's the kind of thing you can make any time of year because thankfully cherry tomatoes are available year round, but imagine this sauce on a chunk of snapper or halibut fresh from the sea, and tomatoes right out of your garden. Why, it would be absolutely sinful and I for one am putting it on our summer menu rotation only I'll be grilling the fish instead.  

We enjoyed our fish beside some pan grilled asparagus garnished with bacon and polenta with spinach, courtesy of Trader Joe's freezer for an incredibly quick and delicious week night dinner. Just so you know, we kinda' sorta' cut the recipe in half so here's our version below, but be sure to hit the link and head right to epicurious for the official version.  

Pan Fried Tilapia with Olives and Cherry Tomatoes (from JBug’s kitchen, adapted from Bon Appetit)

1 pound tilapia fillets, rinsed and dried

Salt and coarse ground black pepper

2 tablespoons olive oil

2 cups cherry or mini plum tomatoes

1/2 cup Kalamata olives, coarsely chopped

3 large garlic cloves, minced

1/4 cup fresh parsley, chopped

1/4 teaspoon dried red pepper flakes

Salt and pepper

Rinse and dry tilapia fillets and season well with salt and pepper. Heat oil in a large sauté pan over medium high until shimmering. Add fish and cook about 3 minutes a side or until just opaque in the center. Remove to a plate and keep warm. Add  pepper flakes and parsley to the pan and sauté for a minute. Add tomatoes, olives and garlic and cook for 2 minutes or until tomatoes are just barely soft. Taste for seasoning and add salt and pepper as needed. Serve sauce over fish. 

A year ago - Peccary Porchetta

 

Two year's ago - Pecan Crusted Cod with Dijon Sauce