Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce

I can't believe it's been almost three weeks since the last time I posted! I guess I've been keeping myself busy in other ways, like playing 1 million games of Hungry Hungry Hippos, cursing the snow that just won't stop, and praying for spring to arrive sooner rather than later. Yes, all of those things are directly related to being cooped up in the house for too long. This winter has sapped my energy for everything; I can count on two hands the times I actually cooked dinner during the entire month of February. It's desperate times around here, folks. Spring needs to get here STAT.

But finally, I found a recipe to pull me out of my blogging funk -- one that I just had to share with you right away. This was our dinner on Saturday night, and I'm already looking forward to making it again. And again...and again...and again. This pasta dish is so fantastic. Basically, you boil some pasta and you roast some tomatoes. You bread some chicken in panko and fry it. You caramelize some onions and toss them with some cream. Then you stir it all together and devour it. Oh yeah.

This pasta has it all. The sweetness of the onions, apple juice and cream are balanced out by black pepper to make a luxurious, velvety sauce. The soft, bursting roasted tomatoes are counterbalanced by the crispy nuggets of chicken. It does use a few pans, but it's more than worth it. It's so perfect that, when we sat down to dinner last night, Will was near tears because he wanted to eat this pasta for dinner for a second night in a row. And these days Will doesn't really want to eat anything, so this was a huge development. If my picky four-year-old loves it, then it will probably taste transcendent to you.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce
heavily adapted from Everyday Reading

For the pasta:

8 ounces linguine
Parmesan cheese

For the roasted tomatoes:

1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

For the chicken:

1 large chicken breast, cut into bite-sized chunks
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
Vegetable oil for frying

For the sauce:

1 large onion, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup apple juice
1 cup heavy cream
Salt and pepper to taste

1. Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.
 
2. Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate and sprinkle with coarse salt.

3. Meanwhile, melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized.  

4. While the onions are caramelizing, cook the pasta to al dente according to package directions; drain. 

5. Add the garlic to the caramelized onions; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.

6. Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese.

Smoky Meatloaf

I don't know what the weather is like where you live, but around here, it seemed to go from SUMMER! to FALL! within the span of 24 hours. Last week it was in the '80s, and this week it's in the '60s. It's got me craving comfort food in a major way -- and does it get any more comforting than meatloaf? Not in my book!

I love making meatloaf for lots of reasons, not the least of which is because of the name my boys have for it. They call meatloaf "sauce cake". I think it's pretty much the most fantastic thing in the world; who doesn't want to have sauce cake for dinner? Sauce cake (as it will ever be known in our house) happens to be one of their favorite meals, too.

As much as we love traditional meatloaf, sometimes I get the hankering to make a different version. This one, inspired by a Paleo meatloaf recipe I found, has all of my favorite smoky/roasted ingredients in it: roasted garlic, roasted red pepper, fire-roasted tomatoes, smoked cheddar cheese, and bacon. It's topped with a smoky chipotle ketchup. Honestly, it couldn't have been any more delicious -- and the leftovers made for the most delicious meatloaf sandwiches ever. I highly, highly encourage you to give this sauce cake a try.

Smoky Meatloaf
inspired by Civilized Caveman Cooking

1 pound ground beef
1/2 pound bacon, chopped
1 small onion
1 14-ounce can fire-roasted tomatoes
1 roasted red pepper*, peeled and chopped
1 head roasted garlic**, pasted
1/2 cup shredded smoked cheddar cheese
2 eggs
1 cup old-fashioned oats
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup ketchup
2 tablespoons chipotle in adobo puree***
1 tablespoon Worcestershire sauce

1. Preheat the oven to 400 degrees. Cook the bacon in a large skillet over medium heat until crisp; remove to paper towels to drain. 

2. Add the ground beef and the bacon to a large bowl. Using a small grater, grate the onion into the meat mixture. Add the tomatoes, roasted red pepper, roasted garlic, cheese, eggs, oats, paprika, salt and pepper and gently mix just until combined. Shape into a loaf and place on a cookie sheet or in a 9x13 casserole dish. Bake for 40 minutes or until internal temperature reaches 160 degrees.

3. Stir together the ketchup, chipotle in adobo puree, and Worcestershire sauce. Brush onto meatloaf and return to the oven for 10 minutes. Let stand 10 minutes before serving.

*I don't have a gas stove, so I roast my peppers under the broiler. To roast your own red bell pepper, turn the broiler to high and place the pepper on a cookie sheet. Leave the oven door ajar so you can keep an eye on the pepper, turning it after each side is blackened. Place it in a bowl and cover with plastic wrap to steam the skin loose, then peel it and remove the seeds. I like to leave a little bit of the char on it for flavor. The peppers will keep in an airtight container for a week in the fridge, topped with a little bit of olive oil.

**To roast garlic, cut the top off of a head, leaving the bulb intact. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper, then roll up the foil. Cook in a 350 degree oven until your house smells amazing (about 1 hour). Squeeze the bulb to release the cloves and mash the garlic.

***When I buy a can of chipotles in adobo, I puree the entire can when I open it. Then I place the puree in a plastic baggie, roll it into a log shape, and freeze it. Then I use a grater to grate the frozen mixture when I need it for a recipe. You can also freeze the puree in ice cube trays, but the plastic baggie works just fine for me.
  

Chicken Club Sandwiches with Peach-Tomato Chutney

I hope you all had a fabulous Labor Day weekend! Ours was busy, but also incredibly fun and relaxing. I can't say that I'm ready to head back to the grind today, but I guess I don't really have much of a choice in the matter. Darn you, real life!

Anyway, before we all ease ourselves and our kitchens into autumn (pumpkin pumpkin football pumpkin maple apple pumpkin pumpkin), I thought I'd share a few last summer-ish recipes with you this week. After all, peaches are still at their juiciest and most delicious, and zucchini is still just as abundant as ever. 

So today I'm sharing a fantastic sandwich recipe with you...which, I know. Another sandwich? Yes. Another sandwich. (Why are you so good, sandwiches?! Why can't I stop eating you?!) Trust me, this is one you won't want to miss. Sauteed chicken is paired with bacon, fresh mozzarella, and crisp greens, and topped with a savory-sweet peach-tomato chutney. This sandwich is an explosion of flavors that all combine in a perfect balance: sweet, sour, salty, smoky. 

Joe gave me the side-eye when I told him that I was pairing peaches with cherry tomatoes for dinner, but in the end, he was crazy about the chutney. It's a little bit sweet and a little bit spicy and is the perfect topping for these decadent sandwiches. They're just as delicious as they are gorgeous, and I think you'll love them.

Chicken Club Sandwiches with Peach-Tomato Chutney
heavily adapted from Better Homes and Gardens

For the peach-tomato chutney:

1 tablespoon butter
1 medium sweet onion, chopped
2 cloves minced garlic
1 cup water, divided, plus more as needed
1 pint cherry tomatoes
2 medium peaches, pitted, peeled, and diced
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

For the sandwiches:

8 strips bacon
4 boneless skinless chicken breast cutlets
Salt and pepper to taste
4 thick slices fresh mozzarella cheese
Butter-grilled buns
Mixed greens for serving
Mayonnaise for serving

1. To make the chutney, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook gently just until softened (you don't want any color on the onions). Add the tomatoes and 2/3 cup of water. Raise heat to medium-high and cook for 5 to 7 more minutes, until tomatoes burst. If the mixture gets too dry, add more water by tablespoonfuls as needed. Using a tomato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add the peaches, remaining 1/3 cup water, vinegar, brown sugar, maple syrup, salt, and crushed red pepper. Bring just to boiling to dissolve sugar, then reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens, stirring occasionally.

2. While the chutney is simmering, prepare the sandwiches. Cook the bacon in a large skillet over medium heat to desired crispness; remove to paper towels to drain. Season the chicken with salt and pepper to taste and saute in the bacon drippings until cooked through. Top each piece of chicken with a thick slice of mozzarella; cover the pan to let the cheese melt. 

3. To assemble the sandwiches, place chicken and cheese on the bottom of a butter-grilled bun. Top each sandwich with two slices of bacon, a pile of greens, and a generous helping of chutney. Spread the roll tops with a bit of mayonnaise (it's optional; I just like the creaminess it adds) and close the sandwiches. Serve immediately. (The remaining chutney can be stored in an airtight container in the fridge for up to 5 days. It was delicious on my turkey-and-Swiss sandwich the next day.)

Roasted Potato and Tomato Gyro Wraps

 

I can't believe it's been a week since the last time I posted! I have no good excuses, really. I typically try to write posts for the week in the evenings, but I've been preoccupied with other things. And by other things, I mean Game of Thrones (which Joe and I are finally watching!) and this amazing, incredible book, which I believe should be required reading for every single person, everywhere in the world.

One other current obsession, though, is this recipe, which I've been eating for lunch every single day for the past two weeks -- and I show no signs of getting sick of it any time soon. I had these wraps on one of our weekly menus but didn't make them for one reason or another, and, since Greek food isn't Joe's favorite, I decided to just make a big batch for myself for work lunches. Best decision ever! 

I can't get enough of these wraps. The combination of crispy roasted potatoes, soft and sweet roasted tomatoes, tangy feta, cool cucumbers, and creamy tzatziki is just perfect. I love these so much, there are just no words.

In the recipe below I have assumed that, like me, you will make a huge batch of these gyro wraps to eat all week long. If you don't want to do that (you'll be sorry...), you can easily adjust the measurements.

Roasted Potato and Tomato Gyro Wraps

inspired by Fitbie

2 pounds baby red potatoes, quartered

1 pint cherry or grape tomatoes

3 tablespoons olive oil, divided

1 1/2 tablespoons Greek seasoning, divided

Tzatziki sauce (the sauce listed in this taco recipe is my favorite)

Feta cheese

1 English cucumber, diced

Flour tortillas

1. Preheat the oven to 475 degrees. Arrange the potatoes on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 tablespoon of Greek seasoning and distribute evenly using your hands. Roast potatoes for 25 to 30 minutes, until browned and crispy. Set aside.

2. Arrange the tomatoes on the same baking sheet. Drizzle with remaining tablespoon of olive oil and 1/2 tablespoon of Greek seasoning; combine with your hands. Roast for 10 minutes or until the tomatoes burst.

3. Place some potatoes and tomatoes in the center of a warmed flour tortilla. Top with tzatziki sauce, diced cucumber, and feta cheese. Wrap and serve.

Avocado Bacon Tomato Melts

I've probably mentioned this 20 times already, but I've been sort of obsessed with sandwiches this summer. Actually, I've been obsessed with sandwiches for quite some time, but I seem to be even more obsessed than usual lately. The reasons are probably pretty obvious: Sandwiches are quick and easy, and it's almost a given that they be served with chips, which negates the need for me to prepare a separate side dish. Easy cooking nights FTW! Also, my boys love sandwiches, and I find that they'll eat just about anything if it's placed between two slices of bread.

Although these melts are served on just once piece of bread (an English muffin, actually), the boys loved these. Typically they're not fans of avocado (I know -- how are they my kids?!), but they more than willingly ate it on these melts.

Joe and I loved these, too. The melts start with a toasted English muffin half, topped with a smear of chipotle mayonnaise, sliced avocado, sliced summer tomatoes, bacon, and Swiss cheese. They're broiled until the cheese is melted and gooey and all of the ingredients are warmed through. They're insanely delicious, so simple, and definitely a new summer go-to meal for us.

Avocado Bacon Tomato Melts
adapted from Twirl and Taste

4 English muffins, split
1/2 cup mayonnaise
1 tablespoon chipotle in adobo puree
1 avocado, halved, pitted, and sliced
8 slices of tomato, salted
1 pound bacon, cooked to desired crispness
8 slices Swiss cheese

1. Preheat the broiler to high. Arrange the English muffin halves on a baking sheet, cut-side up. Broil until toasted.

2. Stir together the mayonnaise and the chipotle in adobo puree. Divide evenly among toasted muffin halves. 

3. Top each muffin with sliced avocado, a slice of tomato, 2 slices of bacon, and a slice of Swiss cheese. Return to the oven and broil until cheese is melted. Serve immediately.

Warm Greek Chicken Wraps with Roasted Tomatoes

I think lots of people probably have a cuisine that they crave every once in a while, and for me that cuisine is Greek. I crave it often, and there are times that I just can't get it out of my mind until I eat it. Here lately I'm craving it once a week, so Greek-inspired meals have appeared on our meal plans frequently.

These wraps are one of my recent creations and man, are they delicious. Tzatziki sauce, Greek-seasoned chicken, olives, feta, and roasted tomatoes...I couldn't ask for more out of a meal. The roasted tomatoes take these wraps to another level with their sweet flavor and soft, slightly charred texture. They're absolutely perfect with the tangy bite of the feta cheese.

You could use kalamata olives for these wraps, which I think would be delicious, but I used green olives since they're the only kind my husband likes. (We buy Lindsay brand, and he eats them like candy.) Possibly the best thing about this meal, aside from how delicious it is, is that it comes together in just about 15 minutes, so it's a perfect weeknight dinner.

Warm Greek Chicken Wraps with Roasted Tomatoes

For the tomatoes:

1 pint grape or cherry tomatoes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt and pepper

For the tzatziki sauce:

1/2 cup plain Greek yogurt

1/2 cup sour cream

1 clove garlic, pasted

1 small cucumber, peeled, seeded, and shredded

1 tablespoon red wine vinegar or lemon juice

Salt and pepper to taste

For the wraps:

2 boneless skinless chicken breast halves

Greek seasoning

Feta cheese, crumbled

Olives, chopped

Flour tortillas

1. Preheat the oven to 400 degrees. On a foil-lined baking sheet, mix the tomatoes with the vinegar, olive oil, and salt and pepper. Arrange in a single layer and roast for 20 minutes, or until the skins have burst.

2. While the tomatoes are cooking, combine all the ingredients for the tzatziki sauce. Taste for seasoning and adjust as needed. Refrigerate until serving.

3. Season chicken on both sides with Greek seasoning. Heat a small amount of olive oil in a medium skillet; add chicken and cook, turning once, until chicken is browned and cooked through. Remove to a cutting board and let the chicken rest while the tomatoes finish cooking. Slice the chicken thinly.

4. Spread a layer of tzatziki sauce on a flour tortilla and top with chicken, roasted tomatoes, feta and olives.

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.

Chicken with Feta, Roasted Tomatoes, and Garlic Butter Spinach Spaghetti

We had this meal this past Friday night, and it was so fantastic I just couldn't wait to share it with you. It was borne from a surplus of spinach and tomatoes in my fridge, neither of which I had a plan for, and both of which were nearing the end of their freshness. Needless to say, both ingredients found an incredibly delicious home in this recipe.

Both of these recipes are prepared with uncomplicated, basic ingredients, which I'm finding are my absolute favorite kinds of recipes these days. The dishes are simple to prepare, and I'm sharing them together because I think they should absolutely be served together. The chicken, roasted tomatoes, feta and luscious buttery spaghetti all complement each other so wonderfully. My boys and Joe couldn't get enough of the noodles, and we all wanted more (so you may want to increase the amount of spaghetti to at least half a pound!). And not only was this meal delicious; it was pretty healthy, too!

Chicken with Feta, Roasted Tomatoes, and Garlic Butter Spinach Spaghetti

For the chicken:

4 boneless skinless chicken breasts, pounded to uniform thickness

3 tablespoons olive oil, divided

Salt and pepper to taste

4 roma tomatoes, sliced

Crumbled feta cheese

For the spaghetti:

1/3 pound spaghetti noodles, broken into thirds

3 tablespoons butter

6 cloves garlic, minced

Salt and pepper to taste

2 cups baby spinach leaves, thinly sliced

1. Preheat the oven to 400 degrees. Arrange tomato slices on a baking sheet. Sprinkle them with salt and pepper and add one tablespoon of olive oil; toss to evenly combine. Roast tomatoes in an even layer for about 10 minutes, or until softened and beginning to brown. Set aside, covered, until serving.

2. Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to skillet. Cook until chicken is well browned on both sides and juices run clear; remove from heat, place on a plate, and cover with foil until serving.

3. To make the spaghetti, cook the noodles in boiling salted water to al dente; drain. Meanwhile, heat the butter in a small saucepan over medium-low heat. When melted, add garlic and salt and pepper and cook, stirring occasionally, until the garlic is fragrant. Add spinach to drained noodles and pour the garlic butter mixture over the top. Toss to combine and wilt the spinach.

4. Spoon some of the pasta onto each plate. Top the pasta with a piece of chicken, some of the roasted tomatoes, and sprinkling of feta cheese.

Farfalle with Bacon, Roasted Tomatoes, and Cream

I’ve never been very good at pulling a dinner out of thin air, based solely on what I have on hand. Creating a recipe from scratch in my mind? Yeah, I can do that with no problem. But piecing together the puzzle of a meal with what I find in my cupboard is a lot harder for me.

During the week of the Fourth of July, I didn’t want to meal plan because I knew we’d have a lot of family things going on, and whatever I planned would inevitably not get made anyway. Because I didn’t meal plan, I didn’t go to the grocery store. And because I didn’t go to the grocery store, I found myself in the position of trying to creatively come up with dinners, based on just the ingredients in my refrigerator, freezer, and pantry. I surprised myself by coming up with a few really delicious meals, and this pasta is one of them.

It’s composed of just a handful of ingredients, just random bits of things I had in the kitchen: a few strips of bacon, bow tie pasta, a cup or so of cream, a pint of cherry tomatoes, garlic, wine (I always have wine), a tiny bit of parmesan cheese. And we absolutely loved this dinner! The salty bacon offset the sweetness of the burst tomatoes perfectly. It was delicious, and something I will definitely make again – this time on purpose!

Farfalle with Bacon, Roasted Tomatoes and Cream

1 pint cherry tomatoes

2 tablespoons olive oil

Salt and pepper to taste

12-16 ounces farfalle

6 strips of bacon, diced

1 tablespoon butter

3 cloves minced garlic

1/2 cup white wine

1 cup heavy cream

Parmesan cheese

1. Preheat the oven to 400 degrees. On a foil-lined baking sheet, combine tomatoes, 2 tablespoons of oil, and a generous sprinkling of salt and paper. Place in an even layer and roast in the oven 10 to 15 minutes, until the tomatoes burst.

2. Meanwhile, cook farfalle in boiling salted water according to package directions; drain.

3. While the pasta is cooking, cook the bacon in a large skillet until crisp. Remove to paper towels to drain and drain all but 1 tablespoon of bacon drippings from the pan. Add butter to melt, then add garlic and cook over medium heat until fragrant, about 1 minute.

4. Stir in the wine, using a wooden spoon to pick up any browned bits on the bottom of the pan. Stir in cream and heat until bubbling. Continue cooking until it’s slightly reduced and thickened, then stir in a handful of parmesan cheese, season to taste with salt and pepper, and set the sauce aside over low heat until the pasta is ready.

5. Gently combine drained pasta, roasted tomatoes, reserved bacon, and the cream sauce. Serve immediately.

Boursin Chicken Quesadillas

I'm not going to lie: I consciously seek out excuses to cook with Boursin cheese. In my mind, it is simply one of the most delicious cheeses -- or foods in general, really -- on the planet. So I have to admit that I'm still patting myself on the back for this recipe: a quesadilla that uses Boursin cheese. These were so delicious that they made Joe curse, as in: "These are so _______ good." 

Boursin seems to fancy everything up, so these quesadillas are both casual and really special at the same time. I added some chopped tomato because I thought it would pair nicely with the garlic and herb flavors of the cheese, and it did. I prefer to use seasoned chicken that I saute and then chop, but you could definitely use a store-bought rotisserie chicken for these to make them come together even more quickly. These are so delicious, and so simple too!

Boursin Chicken Quesadillas

1 cup cooked chopped chicken

8 tablespoons Boursin garlic and herb spreadable cheese, divided

1 tomato, seeded and chopped

8 flour tortillas

Spread 1 tablespoon of Boursin evenly on each flour tortilla. Sprinkle four of the tortillas with chicken and tomtato, then top with another flour tortilla, cheese-side-down. Cook quesadillas on both sides until crispy.

Bacon Spaghetti with Tomato Cream Sauce

This is one of those dishes that just sort of came together based on what I had on hand. I had bacon, canned diced tomatoes and tomato sauce, a little cream, some whole wheat spaghetti, and of course I always have wine...and I just made this on the fly. And man, was it ever delicious. The salty bacon pairs nicely with the acidic tomatoes, and the cream gives the whole dish a welcome touch of sweetness and lushness.

The only thing I didn’t have on hand that I would have liked to use in this dish is fresh basil. That would’ve taken this meal completely over the top. Joe is slacking. He really needs to get my herbs planted!

Bacon Spaghetti with Tomato Cream Sauce

1 pound whole wheat spaghetti

6 strips bacon, diced

2 tablespoons butter

1 onion, chopped

3 cloves garlic, minced

1/2 cup white wine

1 15-ounce can tomato sauce

1 14.5-ounce can diced tomatoes

Salt and pepper to taste

1/2 to 1 cup heavy cream

Shredded parmesan cheese

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

2. Meanwhile, add bacon to a large skillet over medium-high heat. Cook to desired crispness; remove to paper towels to drain. Drain most of the bacon drippings from the pan.

3. Reduce heat to medium; add butter and onion. Let the onion cook until it’s translucent, then add the garlic and cook and stir for 30 seconds. Add white wine, scraping the bottom of the pan with a wooden spoon to pick up any browned bits, and cook until the wine is reduced by half.

4. Stir in tomato sauce and diced tomatoes and heat through, stirring occasionally. Taste for seasoning and add salt and pepper to taste. Stir in heavy cream and cook over medium heat until sauce is bubbling and slightly thickened. Return bacon to sauce.

5. Add sauce to pasta and top each serving with parmesan cheese, if desired.

Italian Macaroni and Cheese

When I was putting together our meal plan a couple of weeks ago, I asked the guys in my life for a little help, since I was feeling uninspired (and, also, way too busy to put a lot of time into the menu). Both of my boys requested mac and cheese, and while I knew they’d be perfectly content with the boxed stuff, I thought I was high time I created a new mac and cheese recipe. It’s been awhile since I did that.

Slowly, it started coming together in my mind.

Roasted tomatoes.

Salami.

Pesto.

An Italian version of macaroni and cheese, which just may be one of the best recipes I’ve created yet.

We all absolutely loved this version of mac and cheese. With all of the additions listed above, plus a little bit of wine in the cheese sauce, it was so luxurious and special – a creamy, cheesy, flavorful delight. Use whatever Italian meat you’d like for this recipe; sausage, pepperoni, pancetta, or prosciutto would all be absolutely delicious in this. I just made this on Sunday night, and I’m already sharing it with you – which should tell you a little something about just how delicious it really is.

Italian Macaroni and Cheese

12 ounces whole wheat penne pasta

1 pint cherry tomatoes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt and pepper

4 tablespoons butter

1 onion, chopped

4 ounces Genoa salami, chopped

3 cloves garlic, minced

1/4 cup flour

1/2 cup white wine

1/2 cup chicken stock

2 cups milk

2 cups shredded Italian cheese blend

1/4 cup prepared pesto

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

2. Meanwhile, preheat the oven to 400 degrees. Place tomatoes on a foil lined baking sheet. Drizzle with olive oil, balsamic vinegar, and salt and pepper. Cook until tomatoes are bursting, about 15 minutes.

3. While tomatoes are roasting, melt the butter in a large saucepan over medium heat. Add onion and salami and cook until onion is softened. Add garlic; cook and stir for 1 minute. Add flour and stir until the ingredients are coated and the mixture is bubbling, about 1 additional minute.

4. Stir in wine and cook until reduced. Stir in chicken stock and milk. Heat to boiling, then reduce heat. Stir in cheese until melted, then add the pesto. Season with salt and pepper to taste.

5. Combine penne, roasted tomatoes, and cheese sauce. Serve immediately.

The Best Roasted Tomato Soup Ever

I have a recipe for tomato soup that I make every so often, and my family really enjoys it. But it’s always sort of bugged me that the recipe calls for cans of condensed tomato soup. Call me crazy, but if you’re making homemade tomato soup, shouldn’t it...not include canned tomato soup? Otherwise, why not just open the can and heat it up?

Of course, I have nothing against canned soups of any kind, especially condensed ones. But still, when I had a recent craving for tomato soup, I wanted to try a completely-from-scratch version using fresh tomatoes. Given my love of roasted tomatoes, I knew I was almost guaranteed to enjoy this recipe from Tyler Florence.

I of course made my own modifications to his original recipe (I seem physically incapable of leaving a recipe entirely alone without changing it in some way), and let me tell you guys: That soup may look really humble up there in that bowl with no garnish, but what the picture can’t reveal is how incredibly flavorful, silky, and amazing it tastes. The ingredients are so humble and simple, but they taste so rich when they’re combined. The roasted tomatoes give the soup a deep, slightly sweet, caramelized flavor. It is honestly the best tomato soup I’ve ever had – anywhere, anytime – and is without a doubt my new go-to recipe. Joe, Andrew and Will all devoured this soup, and we all had seconds. I served it with classic American-cheese-and-white-bread grilled cheese sandwiches, and it was beyond delicious.

Make this soup. I promise you will love it.

The Best Roasted Tomato Soup Ever
adapted from Tyler Florence

2 1/2 pounds fresh tomatoes (I used a mixture of cherry and Roma tomatoes)
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 tablespoons butter
1 large onion, sliced
2 stalks celery, diced
2 bay leaves
3 cloves garlic, minced
1 quart chicken stock
1/4 to 1/2 cup heavy cream

1. Preheat oven to 400 degrees.

2. Wash, core and cut the tomatoes into halves. Spread the tomatoes onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

3. Meanwhile, melt butter in a Dutch oven over medium to medium-high heat. Add onion, celery and bay leaves, season with salt and pepper, and cook until onions are translucent. Stir in garlic cloves; cook and stir 30 seconds or until garlic is fragrant.

4. Remove roasted tomatoes from the oven and transfer to the Dutch oven. Add 3/4 of the chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Remove bay leaves and discard.

5. Use an immersion blender or food processor to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Joe's Favorite Meatballs

Despite his Welsh last name, my husband is Italian. Even though he’s really only a quarter Italian, that’s the part of his heritage he seems to embrace the most. It’s definitely the food he embraces the most. And although I don’t claim to be an excellent Italian cook like his grandmother and great-grandmother, my version of Italian food seems to be good enough for him. These meatballs are one of the meals he requests the most.

I’ve been making these for years, and I can’t believe they haven’t found their way onto the blog yet. What makes these particular meatballs so delicious, in my opinion, is the balance of sweet and spicy. The hot Italian sausage is perfectly complemented by the sweet red bell pepper (which is finely chopped with the aid of a blender, so you get a bite of it in every meatball) and the San Marzano tomatoes in the sauce. If I’m short on time I’ll just crack open a jar of store-bought spaghetti sauce (I’m never opposed to taking shortcuts!) but I really prefer the homemade sauce with the sweet tomatoes for these meatballs. I know in the picture they look pretty generic, but wait until you taste how flavorful they are! There’s definitely a reason my husband can’t get enough of them!

By the way, it's November, which is National Blog Posting Month, and I'm participating because I'm a crazy person. So you'll be getting a post from me every day for the next 30 days!

Joe’s Favorite Meatballs

1 pound hot Italian Sausage
1 red bell pepper, divided
1 large onion, chopped, divided
2 tablespoons chopped fresh parsley
4 cloves minced garlic, divided
1/2 cup grated parmesan cheese
1/2 cup Italian-style breadcrumbs
1 egg
1 tablespoon Italian seasoning
1 teaspoon salt
2 tablespoons olive oil, divided
1 14.5-ounce can Italian-style diced tomatoes
1 28-ounce can San Marzano tomatoes

1. Halve red bell pepper and discard stems and seeds. Coarsely chop half of the pepper and place in a blender or food processor; chop the other half and set aside. Chop the onion; add half to the pepper in the blender and set the other half aside.

2. To the bell pepper and onions in the blender, add parsley and 2 cloves of garlic. Pulse until very finely chopped and paste-like.

3. Place sausage in a large bowl. Add bell pepper mixture, parmesan cheese, breadcrumbs, egg, Italian seasoning and salt. Mix gently with your hands to combine and shape into balls, slightly smaller in size than a golf ball.

4. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When simmering, add meatballs to skillet and cook until browned on all sides. Drain on paper towels.

5. While the meatballs are cooking, heat remaining tablespoon of olive oil in a Dutch oven or high-sided skillet. Add reserved onions and bell pepper, season with salt and pepper to taste, and cook until vegetables are softened. Add remaining 2 cloves of minced garlic; cook and stir for 30 seconds. Stir in diced tomatoes and San Marzano tomatoes, crushing the tomatoes with a wooden spoon. Heat to bubbling, then reduce heat to medium low.

6. Add the meatballs to the sauce so they can gently finish cooking through, 10 or 15 minutes. Serve over pasta or on crusty bread.

Spicy Sausage Macaroni and Cheese

I just finished reading a book that takes place in post-zombie-apocalypse society. In the book, any living creature over 40 pounds is subject to zombification. (I promise, I have a food-related point, stick with me.) In one part of the book, the main character eats soy bacon. In another, he eats soy sausage. And you guys, I don’t know if I’ve ever been more thankful to live in a world where zombies don’t exist*, because I don’t know what I would do if I wasn’t able to eat pork. No bacon? No sausage? Oh my goodness...Feed me to the living dead!

But since we’re talking about the real world, I’m thankful to have available to me the perfection that is spicy sausage. One day I was randomly thinking about food (which I do a lot), and thought about how delicious spicy sausage would be in mac and cheese. And since I love the flavor combination of sausage and tomatoes, I decided I’d add some of those in there too. The result was creamy, cheesy, spicy perfection.

I chose to leave the flavoring of this mac and cheese pretty simple, but you could jazz it up lots of different ways. Add cumin and chili powder to give it a Mexican spin, or garlic and Italian seasoning to make it taste more Italian in nature. The possibilities are limitless, and when you’re starting with a base as delicious as this mac and cheese, there’s no way you can go wrong.

Spicy Sausage Macaroni and Cheese

1 pound macaroni or other short pasta
1 pound spicy sausage
1 8-ounce package cream cheese
2 cups milk
Salt and pepper to taste
1 teaspoon ground mustard
2 cups shredded cheddar cheese
1 pint cherry tomatoes, halved

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

2. Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink. Set aside on paper towels to drain.

3. Heat cream cheese and milk in a medium saucepan until smooth and slightly thickened. Season with ground mustard and salt and pepper to taste. Stir in cheddar cheese until melted.

4. Combine pasta, sausage, cherry tomatoes, and cheese sauce. Serve immediately.

*yet...

Caramelized Onion, Tomato, and Brie Galette

 

I know it sounds like I’m getting fancy (again! two days in a row!), but I promise, this recipe is so incredibly easy. I can understand how you’d be thrown off by the French word in the title of the recipe. I was, too, and I’ll admit that I had to look up what a “galette” actually is (besides something very very delicious). Basically, it’s just a free-form tart. Fancy French word decoded!

It’s not very often that I just have brie “waiting to be used,” but right before I made this recipe I did, so I was specifically looking for something to use it in when Deborah posted this recipe. It was meant to be. This is my favorite kind of food: simple ingredients, simple flavors, simply delicious.

I loved all the flavors of this galette. The sweet caramelized onions paired so perfectly with the rich brie and juicy, slightly charred tomatoes. I used a store-bought pie crust (gasp!), which worked just fine and was buttery and flaky. (If you want the homemade pastry recipe, just click over to Deborah's site.) I will definitely be making this again!

Caramelized Onion, Tomato, and Brie Galette
adapted from Taste and Tell, originally from The Maine Summers Cookbook

4 tablespoons unsalted butter
2 large onions, thinly sliced
2 garlic cloves, finely minced
1 pie crust
1 pint grape or cherry tomatoes, halved lengthwise
4 ounces brie, rind removed, cubed
Freshly ground pepper
1 tablespoon dried parsley (or 2 tablespoons fresh)
1 large egg, beaten
1 tablespoon Parmesan cheese

1. Preheat the oven to 425 degrees.

2. Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook until the onions are translucent. Lower the heat to low and cover the pan and cook slowly until caramelized, about 20 minutes.

3. Line a large cookie sheet with parchment paper. Roll out the pie crust to 1/8-inch thick and transfer it to the parchment paper. Sprinkle on the onions and garlic evenly, leaving a border around the edge.

4. Scatter the tomatoes on top, and then the cheese. Grind the pepper on top and sprinkle on the parsley.

5. Fold the border up onto the filling. Brush the border with the egg and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until golden.

One year ago: Summer fruit salad with creamy lime dressing