Chicken Parmesan Ravioli

It's just a fact that some of the best meals I make are afterthoughts -- things that I throw together only with ingredients I happen to have on hand. Inevitably, those meals are uncomplicated and prepared with straightforward ingredients, and my family always loves them. 

This chicken parmesan ravioli is a perfect example of that type of meal. I had a bunch of random ingredients on hand that I'd purchased for a dish I never got around to making -- so I made this with them instead. Breaded chicken nuggets, cheese ravioli, tomato sauce, and some chunks of fresh mozzarella and chopped basil tossed in at the end...I think I liked this version better than classic chicken parm, and judging by the way my family inhaled it, I don't think they had any complaints either.

Chicken Parmesan Ravioli

1 pound chicken tenders, cut into chunks

1 cup Italian-seasoned breadcrumbs

1/2 cup flour

1/4 cup grated parmesan cheese

1 egg, beaten

Vegetable or canola oil for frying

1 jar of your favorite spaghetti sauce

1 package frozen cheese ravioli

8 ounces fresh mozzarella cheese, cut into chunks

1/4 cup fresh basil leaves, cut into a chiffonade

Shredded parmesan cheese

1. Place the breadcrumbs, flour, and 1/4 cup parmesan cheese in a plastic freezer bag. Dip the chicken chunks in egg, then add to the bag and shake to evenly coat. 

2. Heat the oil over medium-high heat in a large pot. Fry the chicken in batches until crisp and cooked through. Remove to a baking sheet and place in a warm oven while you prepare the rest of the meal.

3. Meanwhile, heat the spaghetti sauce over gentle heat in a medium pot. Cook the ravioli according to package directions; drain.

4. Return the ravioli to the hot pot. Add the heated sauce, the reserved chicken pieces, the chopped mozzarella, and most of the basil. Stir gently to combine.

5. Sprinkle each serving with additional basil and parmesan cheese.

Risotto with Bacon, Caramelized Onions, and Spinach

I often marvel at how differently my kids eat from how my brother and I ate growing up. Don't get me wrong, my mom was an amazing cook -- but we ate a lot of the old-school standards: meatloaf with "scalloped" potatoes, lasagna, shredded chicken sandwiches, hamburger hash...that kind of thing. And while all of those things definitely make an appearance on my menu, I also make a much wider variety of foods for my kids. I don't think I tried Mexican food until I started dating Joe (not even Taco Bell -- really!), and I know that I never tried risotto until I made it myself for the first time, well into my 20s.

As an adult, risotto has become one of my great food loves. I love the whole process of cooking it, how adaptable it is, and how so few ingredients can come together to make something that tastes so amazingly flavorful. Risotto has it all: texture, flavor, epic deliciousness, you name it. And this recipe right here is one of the best versions I've found. This version is loaded with bacon, caramelized onions (cooked in the bacon drippings), and spinach. It's hearty and flavorful and restaurant-quality. It was a huge hit in my house, and I already can't wait to make it again.

Risotto with Bacon, Caramelized Onions, and Spinach
adapted from A Taste of Home Cooking

1/2 pound bacon, chopped
2 tablespoons butter
1 large onion, sliced into thin rings
Salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth, warmed
1 6-ounce bag baby spinach, chopped
1/2 cup grated Parmesan cheese
 
1. Add the bacon to a large pan over medium heat. Cook until crisp and remove to a paper towel to drain. Reserve 2 tablespoons of the baking drippings in the pot; discard any excess. 

2. Add the butter to the bacon drippings, then stir in the onions. Season with salt and pepper. Stir the onions often so they brown slowly, and let cook for at least 30 minutes. Adjust the heat as necessary to keep the onions from burning. Like my friend Sarah, I added a bit of water to the pan as needed to keep the onions from burning, which also helped to pick up the browned bits from the bottom of the pan.  Remove the onions from the pan and allow to cool before chopping into small pieces.

3. Add the olive oil to the pan. Add the garlic; cook and stir for 30 seconds. Stir in the rice and cook, stirring frequently, for 1-2 minutes. Add the white wine and stir until it is absorbed.

4. Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

5. Before you add the final ladle of broth, add the caramelized onions, spinach, and half of the bacon. Taste the rice to make sure it's cooked through. Turn off the heat and add the grated cheese. Top each serving with some of the reserved bacon.

Revolutionary Baked Ravioli

When I shared my delicious bolognese sauce with you on Monday, I promised that I'd post a fantastic recipe on Friday that calls for it -- and here it is. I'm calling this "revolutionary" baked ravioli for one simple reason: When you're layering the casserole ingredients, you add the ravioli while it's still frozen. You don't even have to cook it first! That may seem like a small thing to you, but to me, it's huge. I know ravioli doesn't take very long to cook, but it still saved me from having to boil it in a separate pot, thereby dirtying more dishes that I would later have had to clean.

Another thing I love about this dish: It only contains three ingredients. The ravioli, the sauce, and the cheese -- that's it. Layer them all in a dish, stick the dish in the oven, and in 45 minutes dinner is served. You can use whatever kind of ravioli you like, and of course you can use jarred sauce to make this even easier. The version picture above, using my bolognese sauce and cheese ravioli, tastes exactly like lasagna -- and it was about 100 times easier to prepare.

I can't say enough good things about this recipe. I'll be keeping sauce and ravioli in the freezer at all times so I can make this whenever I crave it -- which I'm sure will be often.

Revolutionary Baked Ravioli
adapted from Tasty Kitchen

1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling

1. Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

2. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Big Batch Bolognese Sauce

It snowed last week here. Snow! In October! I'm never really ready for winter, but I'm especially not ready for it when it starts this soon. Give me my autumn, Universe!

Since the weather has cooled down, I've been craving slow-cooked comfort food in a major way. In that vein, a few weekends ago I made a delicious bolognese sauce that I'm so excited to share with you. Coming up on Friday, I'll share a fabulous recipe I made using this sauce. It's going to be a delicious week here on the blog!

As I do with so many things I make these days, I just kind of winged it with this recipe. I don't know if this would be considered "traditional" bolognese sauce, because I never really looked up any recipes. I just did my own thing, and I was so pleased with the results. The sauce has a nice bit of heat, a little bit of sweet, and a deep, rich flavor overall. It's thick and meaty and so comforting -- and it makes the house smell amazing while it's simmering on the stove. And plus, there's something so satisfying (at least for me) about preparing something and letting it cook all day long, and then getting to enjoy the results multiple times.

As the recipe title indicates, this is truly a "big batch" sauce. It uses three pounds (plus four ounces) of meat! You'll get at least two uses out of it, and it freezes really well. It fits perfectly into the "make it once, use it a few times" cooking philosophy that I've adopted lately.

One more thing: The sauce calls for the rind from a wedge of fresh parmesan cheese. I love the salty-cheesy flavor it adds to the background of the sauce. If you don't have a rind, you could stir in some grated parmesan at the end and the results would be just as delicious.

Big Batch Bolognese Sauce

Olive oil
4 ounces pancetta, diced
2 pounds ground sirloin
1 pound  ground Italian sausage
2 large onions, chopped
2 carrots, peeled and shredded
1 green bell pepper, chopped
8 cloves garlic, minced
Salt and pepper to taste
1 small can tomato paste
1 cup red wine
1 cup beef stock
2 28-ounce cans crushed tomatoes
2 14.5-ounce cans diced tomatoes, undrained
2 bay leaves
1 tablespoon dried oregano, plus more to taste
1/2 teaspoon crushed red pepper flakes, plus more to taste
Rind from a wedge of fresh parmesan cheese
Granulated sugar, if needed

1. In a large Dutch oven, heat a layer of olive oil over medium high heat. Add the pancetta and cook until slightly crisp, then add the sirloin and sausage and cook, breaking up the meat with a wooden spoon, until browned. Add the onions, carrots, bell pepper, and garlic, and cook, stirring frequently, until the vegetables are softened. Season with salt and pepper.

2. Stir in the tomato paste until thoroughly coated and fragrant, then add the red wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pot, and cook until wine is reduced. Stir in the beef stock, crushed tomatoes, diced tomatoes, bay leaves, oregano, crushed red pepper flakes, and parmesan rind. Heat to bubbling, then reduce heat to medium low.

3. Cover and let simmer for 3 to 5 hours. The longer the sauce simmers, the thicker and richer it'll be. Discard the bay leaves and cheese rind before serving. Taste for seasoning and add additional salt, pepper, oregano, and red pepper flakes, if needed. If the sauce is too acidic, add sugar to taste. Serve with spaghetti or anything you want.

4. To freeze, place portions of the sauce in gallon-size plastic freezer bags. Remove all the air from the bags and store flatly in freezer until ready to use.

Meatball Sliders

The idea for these meatball sliders isn't all that original; I've seen versions of them all over the place. This version, though, is pretty darn delicious, if I do say so myself. After a sear in the skillet, homemade meatballs finish cooking in marinara sauce before being placed on garlic bread-style slider buns and topped with gooey mozzarella cheese. They're simple and delicious and, judging by my family's reaction to them, will be a go-to meal for us going forward. 

I mentioned earlier this week that I've been doing more batch cooking lately, and these meatball sliders are another great example of that. I used two pounds of meat to make the meatballs (a pound of ground beef and a pound of Italian sausage), and I simmered them in two jars of marinara sauce. Since I only needed 12 meatballs for the sliders, I reserved the remaining meatballs and sauce for another perennial family favorite: spaghetti and meatballs. But, going forward, I may freeze the rest in batches of 12 so I can use them for these sliders over and over again. You'll understand why when you try them.

The recipe below calls for freshly-ground Italian-style breadcrumbs. I make these by toasting 2 slices of wheat bread and pulsing them in the food processor with Italian seasoning and garlic powder to taste (I never measure this stuff). I like using freshly-ground breadcrumbs because they're fluffier than store-bought and give the meatballs a better texture, but of course store-bought breadcrumbs are fine.

Meatball Sliders

For the meatballs:

1 pound ground beef
1 pound ground Italian sausage
2 tablespoons butter
1 onion, finely chopped
5 cloves garlic, minced
Salt and pepper to taste
1 cup freshly-ground Italian-style breadcrumbs
1 tablespoon Italian seasoning
2 eggs
2 tablespoons milk
1/4 cup shredded parmesan cheese
Olive oil
2 jars of your favorite marinara sauce
6 slices sliced mozzarella cheese, quartered

For the garlic bread-style slider buns:

4 tablespoons softened butter
Italian seasoning to taste
Garlic powder to taste
Salt and pepper to taste
2 tablespoons shredded parmesan cheese
12 slider buns

1. To make the meatballs, add the ground beef and Italian sausage to a large bowl. Melt the butter in a small skillet over medium heat; add the onion, season with salt and pepper, and cook until translucent. Stir in the garlic; cook and stir for 30 seconds. Let the onion and garlic mixture cool slightly off the heat, then add it to the bowl with the meat. Season the meat with additional salt and pepper and add the breadcrumbs, Italian seasoning, eggs, milk, and parmesan cheese. Use your hands to gently combine the ingredients, but don't overmix them.

2. Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Roll the meat mixture into balls, slightly smaller than a golf ball. Cook in batches until browned on all sides.

3. Meanwhile, in a large pot or Dutch oven, heat the marinara sauce over medium heat. As the meatballs finish searing on all sides, transfer them to the marinara, reduce heat to medium-low, and cover the pot to allow the meatballs to gently finish cooking through. Reserve all but 12 of the meatballs with their sauce for later use.

4. To make the slider buns, stir together the butter, Italian seasoning, garlic powder, salt and pepper, and cheese. Place the slider buns cut-side-up on a baking sheet. Spread some of the butter mixture onto the top and bottom of each bun. Broil until browned and crispy.

5. Place one meatball on the bottom of each slider bun. Top each with half a slice of mozzarella cheese (2 quarters). Return the bottom buns only to the oven and broil on low until cheese is melted. Top each with one of the reserved bun tops. If you have some fresh basil, throw it on there, because that would be delicious.

Roasted Potatoes with Parmesan and Oregano

I always used to think side dishes were so hard. That is, until roasted potatoes came into my life. Season them with salt and pepper, bathe them in olive oil, stick them in the oven, and you're only 30 minutes to what is, in my mind, the best side dish on the planet. Oh roasted potatoes, how I love thee. The ways are too numerous to count.

When I was looking for a side for meatball sliders recently (you'll get that crave-worthy recipe on Friday), roasted potatoes were the first thing I thought of. But I wanted to do something a little different than just make my basic roasted potato recipe, which is where this parmesan-oregano version came in. And whoa. Just whoa. These potatoes were incredible. You know how if you arrange shredded parmesan cheese in a circle on a baking sheet and bake it, it gets all golden and crispy and nutty? Well, imagine that golden-crispy-nutty flavor running all through crisp-on-the-outside, pillowy-soft-on-the-inside roasted potatoes. (Sorry for all the hyphens; apparently I over-hyphenate when I'm really excited about food.) Add in a little bit of oregano for an herby flavor, and of course a little bit of garlic, and they're absolutely perfect. I could have (and really, really wanted to) eat that entire bowl. My family's lucky I love them enough to share.

Roasted Potatoes with Parmesan and Oregano

3 pounds baby red potatoes, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup shredded parmesan cheese 
1/4 cup olive oil

1. Preheat the oven to 475 degrees.

2. Arrange the potatoes in a single layer on a large baking sheet. Sprinkle with salt, pepper, oregano, garlic powder, and parmesan cheese. Drizzle with olive oil and use your hands to spread the seasonings and oil evenly over the potatoes.

3. Bake for 25 to 30 minutes, flipping occasionally, until browned and crispy.

Chicken and Zucchini Parmesan

Whoa, has it really been two weeks since my last post?! That was completely unintentional, and can be attributed to nothing more than sheer laziness on my part. I've still been cooking, taking photos, and eating -- it is just the actual blogging part I've been slacking on. Rest assured that I have tons of great recipes to share with you in the days/weeks to come!

Here's one of those great recipes for you right now. What's better than chicken parmesan? Chicken parmesan that also has breaded zucchini in it. My family went nuts over this meal, which really isn't shocking, because what's not to love? 

Yeah, there are a few steps involved with breading and frying, and it dirties a few dishes, but we've come to the time of year when comfort food is king and this is definitely worth the time and mess. The flavor is just phenomenal, and I'm really kicking myself for not adding breaded zucchini to chicken parmesan before now. I'll definitely be doing it most (if not all!) of the time from now on. Not only is this dish delicious, it's really cost-effective to...so it's a win-win for me.

Chicken and Zucchini Parmesan
inspired by Simple Bites

1 cup Italian-style breadcrumbs
1/2 cup flour
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, divided, beaten
1/2 pound chicken breast tenders
1 medium zucchini, sliced
1 jar prepared marinara sauce
8 ounces fresh mozzarella cheese, sliced
Pasta for serving, if desired

1. In a bowl, combine the breadcrumbs, flour, parmesan cheese, salt, garlic powder and pepper. Divide the breadcrumb mixture evenly between two shallow dishes. Place the beaten eggs in separate bowls (one in each bowl).

2. Heat an inch of olive oil in a large skillet. Dip the chicken tenders in one of the eggs, then in one bowl of the breadcrumb mixture. Cook over medium heat until browned and crispy. Remove to a baking sheet and place in the oven to keep warm.

3. Add more olive oil to the same skillet, if necessary, and heat over medium heat. Dip the zucchini slices in the other beaten egg, then in the other bowl of breadcrumbs. Cook until browned and crispy, then add to the baking sheet with the chicken.

4. Drain the oil from the skillet and use a paper towel to wipe it clean. Add the marinara sauce to the skillet and heat through. Add the reserved chicken tenders and zucchini in an even layer, spooning some sauce over the top. Top evenly with mozzarella cheese and cover until the cheese melts.

5. Serve with pasta and additional parmesan cheese.

Farfalle with Chicken in Sun-Dried Tomato Pesto Cream Sauce

 

For Mother's Day this year, one of my gifts from Andrew was a little questionnaire about me that his teacher helped him fill out. It was just about the sweetest thing ever. He was off on my age by one year, but he made up for making me a year older by saying that I smelled like cherries and that I'm the best mom ever because I'm the "best cooker ever." It was so adorable, and pretty much turned me into a pile of mommy goo.

He also said that his favorite thing for me to cook is pasta, and is that ever true. I'm very proud to say that Andrew is a fantastic eater and will chow down on anything I put in front of him, but on the nights we're having pasta? I really don't even need to tell him what kind of pasta it is. Just hearing that we're having pasta is enough to make his eyes light up. That's my boy. 

Pasta is one of my favorite things to cook, too, mainly because it doesn't usually require me to make a trip to the grocery store to purchase any special ingredients. I can make it last-minute, just using what I have on hand in the pantry and fridge. And sometimes, those last-minute, quick pasta dinners result in some of the most delicious meals. 

For this pasta, I used chicken, farfalle, sun-dried tomato pesto, garlic, parmesan, and a bit of cream. Just a handful of ingredients, but they resulted in one decadent pasta dish. Not surprisingly, this dish got a big seal of approval from Andrew -- and from the rest of my pasta-loving family.

Farfalle with Chicken in Sun-Dried Tomato Pesto Cream Sauce

12 ounces dried farfalle pasta
1/2 pound chicken tenders, diced
Salt, pepper, and Italian seasoning to taste
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/2 cup chicken stock
1 cup heavy cream
1/4 cup parmesan cheese, plus more for topping
1/4 cup sun-dried tomato pesto

1. Cook pasta in boiling salted water according to package directions; drain. I always like to return the cooked pasta to the hot pot and add a bit of butter and parmesan cheese to the pasta itself, stirring until melted. This step is optional, of course, but I think it helps the sauce stick to the pasta better (and adds flavor and richness, of course).

2. Meanwhile, season chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a high-sided skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Remove chicken from skillet; set aside and cover with foil to keep warm.

3. In the same skillet, melt the butter. Add the garlic and cook and stir for 30 seconds. Add the chicken stock and, using a wooden spoon, scrape any browned bits from the bottom of the pan. Add the cream, reduce heat to medium-low, and let the sauce gently heat through and thicken. Once sauce has reached desired thickness, stir in the parmesan cheese until melted, then stir in the sun-dried tomato pesto. Taste for seasoning and adjust as needed.

4. Add the drained pasta and the reserved chicken to the sauce and stir gently to combine. Sprinkle each serving with additional parmesan cheese, if desired.

Rigatoni with Italian Beef Ragu

You're getting a two-for-one recipe today. Remember the amazing Chicago-style Italian beef sandwiches I shared with you last month? Well, you really need to make them. And then you need to use the leftovers for this pasta.

What's great about both of these recipes is that they require so little time to prepare, because the Crock pot does all the work. You don't even need to make the recipes on consecutive nights; just have the sandwiches one night, and freeze the leftovers for later, which is exactly what I did. The meat tasted just as good after it had been frozen -- maybe even better!

I used a sturdy pasta with lines for this recipe to stand up to the robust sauce. Because the meat had already stewed in so many delicious ingredients, all I really had to do was make a quick tomato sauce for it, and the flavor was amazing. This dinner was a show-stopper, and definitely tasted like it took a long time to cook -- even though it was ready in the time it took to boil the pasta.

Rigatoni with Italian Beef Ragu

1 pound rigatoni or other sturdy pasta

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups Italian beef with its juices

1 sprig thyme leaves, finely chopped

1 14.5-ounce can Italian-style stewed tomatoes

1 large can tomato sauce

Salt and pepper to taste

Freshly-shredded parmesan cheese

1. Cook rigatoni in boiling salted water according to directions on package; drain.

2. Meanwhile, heat olive oil in a large, high-sided skillet. Add onion, season with salt and pepper, and cook until the onion is softened and translucent. Add garlic cloves; cook and stir for 30 seconds. Stir in Italian beef with its juices and cook for a couple of minutes until heated through.

3. Add thyme and both cans of tomatoes to the pan and stir gently to combine. Heat through, then taste for seasoning and add salt and pepper to taste.

4. Serve sauce over rigatoni and top with shredded parmesan cheese.

Crock Pot Chicago-Style Italian Beef Sandwiches

I've been on a sandwich kick lately. I'm not sure why, but I'm not questioning it, because my current obsession has resulted in some really, really delicious sandwich-based dinners for us recently. The sandwich I'm sharing today is OMGgood, so delicious that there really are no words. The balance of flavors is just so perfect. And this sandwich is made mostly in the slow cooker, making it perfect for warm weather, busy nights, and lazy people such as myself.

Let me break it down for you. The sandwich starts with a beef roast that's seared in a hot Dutch oven until it's beautifully browned on all sides. Then it takes a bath, along with some garlic, onions, and spices, in red wine for 8 or so hours. As if that wasn't delicious enough on its own, the meat is then shredded, placed in a toasted bun, and topped with sweet bell peppers, marinated fresh mozzarella, and spicy chopped giardiniera. And! Even better! You'll probably have some meat left over, which you can freeze for an easy dinner later.

Honestly, the most difficult part of this recipe is lifting your heavy Dutch oven to pour the wine into the Crock pot. And sweet mercy, this is just delicious.

Crock Pot Chicago-Style Italian Beef Sandwiches

adapted from Ezra Pound Cake

For the beef:

1 boneless beef chuck eye roast (about 3 1/2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, roughly chopped

6 cloves garlic, roughly chopped

1 tablespoon dried Italian seasoning

1 teaspoon crushed red pepper

1/2 cup dry red wine

3 cups beef stock

2 sprigs fresh thyme

For the sweet bell peppers:

2 green bell peppers, seeded and cut into strips
1 tablespoon olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 teaspoon sugar

For the sandwiches:

4 soft, hinged sub or hoagie rolls, toasted
8 ounces fresh mozzarella, sliced (I found some marinated with basil, sun-dried tomatoes, and crushed pepper flakes, which I highly recommend if you can find it)
Hot giardiniera (Italian pickled vegetables), chopped

1. Season the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering but not smoking. Brown the roast on all sides, and transfer the roast to the slow cooker.

2. Reduce heat to medium. Add onions and saute, stirring occasionally until just beginning to brown. Add the garlic, and saute until fragrant, about 30 seconds. Transfer to slow cooker.

3. Increase heat to medium-high, and add red wine to the Dutch oven. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for about 5 minutes. Add the stock, and bring back to a simmer. Add Italian seasoning, crushed red pepper, and fresh thyme. Pour the mixture into the slow cooker.

4. Set slow cooker to low, cover, and cook until tender, about 8 hours. (Or, set the slow cooker to high, and cook for 5 to 6 hours.) The meat should fall apart easily. Shred the meat with two forks, and put it back in the slow cooker with the juices.

5. To make the sweet peppers, add the olive oil to a large skillet and heat over medium heat. Add the pepper strips, garlic, and salt and pepper. Saute until peppers are softened. Sprinkle with sugar, stir to combine, and cook for 1 more minute.

6. Place some beef on a roll. Top with peppers and cheese. Set the oven to broil and cook until cheese is melted. Top with hot giardiniera and serve.

Burger and Fries Friday: Bruschetta Burgers

It's spring! Yay! And also: HA. The joke is on us, because it was 19 degrees outside this morning. It was so cold, in fact, that my digital temperature display simple read: ICE. I think it, too, has just given up and decided to go into hibernation until warmer temperatures finally arrive.

It may still feel like winter outside where I live, but the fact is that it is spring, so I'm craving all kinds of spring and summer favorites -- one of which is bruschetta. Man, I love bruschetta. When I saw this idea for a burger, I couldn't believe I'd never thought of it before. Fresh, flavorful bruschetta, piled atop a cheeseburger. Betstill my heart.

I used my friend W's recipe for brushcetta, because her recipe is what I always use. It's just the best. I topped the burgers with provolone cheese, a generous pile of the bruschetta, and a smear of balsamic-infused mayonnaise, and put the whole business on a bun that I broiled like garlic bread. Ohhh yeah. That's really all I can say.

Bruschetta Burgers

inspired by Cookies and Cups

1/2 cup mayonnaise

1 tablespoon balsamic vinegar (more to taste, if desired)

6 Roma tomatoes, seeded and chopped

1/4 cup basil, sliced into a chiffonade

1/4 cup finely-shredded asiago cheese

1 tablespoon grated onion

1 garlic clove, finely grated

Salt and pepper to taste

Extra-virgin olive oil (I usually use a couple of tablespoons)

4 hamburger burger patties

Salt and pepper to taste

4 slices provolone cheese

4 sandwich buns

1/4 cup butter, softened

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

Pinch each of salt and pepper

1. Combine the mayonnaise and balsamic vinegar in a small bowl; refrigerate until serving.

2. Combine tomatoes, basil, asiago, onion, garlic, salt and pepper, and olive oil in another small bowl; cover and refrigerate until serving.

3. Heat a large skillet over medium-high heat. Season burger patties with salt and pepper and cook, turning once, until desired doneness. Top each patty with a slice of cheese and remove from heat.

4. Combine butter, garlic powder, Italian seasoning, and salt and pepper. Spread evenly over each bun half and place buttered-side-up on a baking sheet. Broil until browned and fragrant.

5. Serve the hamburgers on the garlic bread buns, topped with a generous pile of bruschetta and a slather of the balsamic mayonnaise.

Chicken Parmesan Bundles

I'm so excited about the recipe I'm sharing today, guys. I think you know by now how much I love wrapping stuff in cresecent rolls, and how much I love making chicken parmesan in all kinds of new ways. This recipe combines both of those loves and man, is the result ever delicious.

These do require a little bit of prep ahead of time, since the chicken parmesan nuggets need to be cooked before they're wrapped in their delicious crescent bundles. I find that frying up the nuggets a night or two ahead of time works just fine, so they're easily available when you're ready to begin assembling the bundles. I make eight bundles at a time and freeze half of them for a later meal.

You can easily adapt the filling for these bundles however you like. I keep mine pretty simple, but you could add seasonings. You could even add some sauce to the filling, but I really like having it on the side or spooned on top to keep the filling cheesy, gooey and delicious. I've already made these a few times, and they're such a hit in my house that I know they'll be a staple with my family for years to come.

Chicken Parmesan Bundles

For the chicken:

2 chicken breasts, cut into 24 bite-size pieces

1 egg, beaten

1 cup Italian-style breadcrumbs

2 tablespoons shredded parmesan cheese

Salt and pepper

2 tablespoons olive oil

2 tablespoons butter

For the bundles:

2 packages Pillsbury Crescent Creations dough

1 8-ounce package cream cheese, softened

1 cup shredded Italian-style or mozzarella cheese

1 stick butter, melted

1 package of croutons, any variety, finely crushed

2 tablespoons shredded parmesan cheese

Tomato sauce, for serving

1. Preheat the oven to 375 degrees. Cut crescent dough into 8 equal rectangles (4 per sheet).

2. For the chicken, combine the breadcrumbs, parmesan cheese, and salt and pepper in a shallow dish. Dip the chicken in the egg, then in the breadcrumb mixture. Heat the olive oil and butter over medium-high heat and cook the chicken pieces until browned on all sides. Remove to a paper towel while you prepare the filling.

3. To make the filling, combine softened cream cheese and shredded Italian cheese. Spread evenly over the crescent rectangles. Top each rectangle with three of the chicken nuggets. Wrap bundles tightly, securing all seams.

4. Combine crushed croutons and parmesan cheese in another shallow bowl. Dip each bundle in melted butter, then roll in the crouton mixture until all sides are evenly coated. Place on ungreased baking sheets.

5. Bake for 20 to 25 minutes, until browned. Serve with your favorite warmed tomato sauce on the side or spooned over the top.

Sausage and Tortellini Soup

This soup is one of those Pinterest-famous recipes. You know, the ones that you see hundreds of times in your Pinterest feed because everyone pins and re-pins it? I've tried a few of those recipes, and this may just be the best one yet. This soup is truly as delicious as everyone says it is.

Of course, I made a lot of my own modifications to this soup. The result was a creamy, cheesy, flavorful soup that Joe and I happily ate for days. It's really saying something that I had to fight Joe for the leftover lunch portions, since he's not typically a huge fan of soup. This is seriously, seriously delicious. I loved the dimension of smokiness that the fire-roasted tomatoes added; it worked so well with the sausage and the creamy broth. Garlic bread is the perfect vehicle for soaking up the incredible flavor of that broth.

Mushrooms, zucchini, and baby spinach or kale would be delicious additions to this soup. I may even try stirring in a spoonful or two of pesto next time I make it...and there will most definitely be a next time.

Sausage and Tortellini Soup

heavily adapted from Party in My Kitchen

1 tablespoon olive oil

1 pound bulk Italian sausage, mild or spicy

1 onion, chopped

4 cloves garlic, chopped

Salt and pepper

1/2 cup white wine

4 cups chicken stock (1 quart)

1 can evaporated milk

1 14.5-ounce can fire-roasted diced tomatoes, undrained

1 tablespoon Italian seasoning

1 bag frozen cheese tortellini

3 tablespoons fresh flat-leaf parsley, chopped, divided

Shredded parmesan cheese

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add sausage and break into bits with a wooden spoon. When the sausage has lost nearly all of its pink color, add the onion and season with salt and pepper. Cook until the onion is softened, then add the garlic and cook and stir for 30 seconds.

2. Add the white wine to the pot and let it reduce, stirring with a wooden spoon to release any bits stuck to the bottom. Add chicken stock, evaporated milk, tomatoes, and Italian seasoning. Bring to a boil, then reduce heat and simmer for about 15 minutes. Taste for seasoning and adjust as needed.

3. Add the tortellini to the pot and continue cooking for 5 to 7 minutes, or until the tortellini is heated through. Stir in two tablespoons of the parsley.

4. Garnish eash serving with parmesan cheese and some of the reserved parsley.

Creamy Bacon and Mushroom Marsala Pasta

When the weather gets really frigid, most people crave soup. And while I love soup and it appears on our menu plans at least once a week during the winter months, what I really crave when it's cold outside are pasta dishes. Baked pasta, pasta mixed with creamy sauce, pasta pasta pasta. To be completely honest, I guess this really isn't much different than any other season of the year. I am just a pasta girl.

I subscribe to e-mail newsletters from a bunch of different recipe sites, and recently I got one that was all about dishes including bacon. PSA to every recipe site ever: If you want me to make your recipes, send me an all-bacon newsletter. I adapted a recipe for bacon pasta that very week, much to my husband's delight.

Let me paint this picture for you: Bacon is crisped in a skillet, then its drippings are used to saute mushrooms, shallots, and garlic, which are deglazed with Marsala wine. Next comes a silky shower of cream and a decadent sprinkle of parmesan cheese. That whole business is tossed with penne pasta. This pasta has it all; it's smoky, salty, earthy, creamy, cheesy, and luxurious. I think you'll love it as much as my family did.

Creamy Bacon and Mushroom Marsala Pasta

adapted from Food.com

1 pound penne pasta

1 pound bacon, diced

1 tablespoon butter

8 ounces cremini mushrooms, sliced

1 shallot, minced

3 cloves garlic, minced

Salt and pepper to taste

1/2 cup Marsala wine

1 1/2 cups heavy cream

1 cup shredded parmesan cheese

1. Cook pasta in boiling salted water according to package directions; drain.

2. Meanwhile, crisp bacon in a high-sided skillet over medium heat. Remove to paper towels to drain, and reserve 2 tablespoons of drippings in the skillet.

3. Add the butter to the bacon drippings and once it's melted, add the mushrooms and shallots to the pan. Saute until shallots are softened and mushrooms are browned, then add the garlic. Cook and stir for 30 seconds, then add salt and pepper to taste.

4. Add the Marsala to the skillet and stir with a wooden spoon, scraping the bottom to pick up any browned bits. After the Marsala has reduced, stir in the cream. Reduce the heat and simmer until the cream is thickened, then stir in the parmesan cheese. After the cheese has melted, stir in half of the reserved bacon. Taste for seasoning and adjust as needed.

5. Toss the sauce with the reserved pasta and sprinkle each serving with the remaining bacon and additional parmesan cheese.

Bruschetta Chicken

This is probably more of a summertime dish, so naturally, I can't think of a better time to share it with you than the middle of winter. It's January, it's freezing cold (at least where I am), and I am definitely looking for some sunshine and bright flavor in my life these days. Boy, does this chicken ever fit the bill!

I simply cannot overstate how much we enjoyed this dish and how delicious it is. The chicken is baked, so it's somewhat healthy, and the crouton crust is crispy and flavorful. The bruschetta mixture provides a welcome brightness and texture. The night after I served this, Joe wasn't home for dinner, so I used the leftovers and some provolone cheese to make a panini for myself.

I love it when I can reinvent leftovers into something new and equally delicious. The leftovers would also be delicious chopped up, mixed with pasta, drizzled with balsamic vinegar, and served either warm or cold.

This is of course assuming that you have leftovers. With a meal as delicious as this one, that isn't likely.

Bruschetta Chicken

slightly adapted from Flickr user lindsey meredith

1/2 cup flour

2 eggs, beaten

1 1/3 pounds chicken breast tenders

1/4 cup shredded parmesan cheese

1/2 cup garlic croutons, roughly crushed

1 tablespoon butter, melted

2 large tomatoes, seeded and chopped

3 tablespoons fresh basil, chiffoned

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1. Preheat oven to 375 degrees. Grease a 9 x 13 baking dish.

2. Place flour and beaten eggs in separate shallow bowls. Season chicken with salt and pepper. Dip chicken into flour, then into eggs. Place into baking dish.

3. Combine parmesan cheese, crushed croutons, and melted butter and sprinkle over the chicken. Loosely cover with foil and bake for minutes, or until top is browned and chicken is cooked through.

4. Stir together tomatoes, basil, garlic, and salt and pepper. Spoon mixture over chicken, and return to oven for 5 to 7 minutes or until tomato mixture is heated through.

Italian Sub Crescent Bake

This dish was all the rage on Pinterest a few months ago, and whenever I saw it my mouth practically watered. That's almost always a sign that I'm going to be trying a recipe. Although the original looked delicious as-is, I made a few changes to my version: adding banana pepper rings, roasting my own peppers, using provolone cheese, and whisking some prepared Italian dressing and oregano into the eggs.

When I initially read the recipe, the addition of the eggs sounded really strange to me, and I almost skipped that step. I'm so glad I didn't. The eggs don't turn this into a brunch dish in the least; they just serve to make the cheese gooey and bubbly and amazingly delicious. This really is reminiscent of eating a warm Italian sub, and my entire family really enjoyed it. That's really saying something when it comes to the boys, because they're not too crazy about lunch meat. As a bonus, this heated up really well the next day for leftovers -- not that there were many. Serve it with a salad and you've got a delicious dinner!

Italian Sub Crescent Bake

adapted from Mr. Food

1 8-ounce package refrigerated crescent rolls

8 slices deli turkey

8 slices deli ham

12 slices deli hard salami

8 slices provolone cheese

1 jar roasted red and yellow peppers, drained (or about 3 peppers, if you roast your own)

1/2 cup jarred banana pepper rings

4 eggs

2 tablespoons Italian dressing

1/4 teaspoon oregano

1. Preheat oven to 350 degrees. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Whisk together eggs, Italian dressing, and oregano.

3. Layer with half the turkey, ham, salami, provolone cheese, roasted peppers and banana peppers. Pour half of beaten egg mixture over the peppers and repeat with remaining meats, cheese, and peppers.

4. Place remaining square of dough over peppers. Pour remaining beaten egg mixture over dough and cover lightly with foil.

5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.