Cheese Ravioli with Burst Tomatoes & Mascarpone

I don't know what it is, but I've seen recipes for "burst" tomatoes in pasta several times lately.  It's like the culinary fairies were trying to send me some sort of subliminal message.  When I came across this fabulous looking recipe in the August issue of Southern Living magazine, I thought, "That's it!  I have to try this!"  

Burst tomatoes sound fancy and elaborate.  The truth is, they are simply mixed with olive oil and freshly minced garlic and placed underneath the broiler until they "burst" and become beautifully charred.  The process only takes 5-10 minutes.

Other than that, all you have to do to enjoy this delicious dish is cook the pasta and mix the remaining ingredients in a large bowl. 

Easy peasy.

I used a gorgeous yellow heirloom tomato for the additional tomato the recipe calls for.  It added a beautiful contrast of colors that made Brad and I want to dive right in.  I adore heirloom tomatoes this time of year and use them every chance I get.  The parsley and basil add a wonderful flavor that only FRESH herbs can.  And then there's the mascarpone melting into cheesy, creamy oblivion over the top.  Yes, please!

I added chopped chicken from a juicy rotisserie chicken at the end.  To Brad, it isn't dinner without some sort of meat.  It was the perfect addition.  Rotisserie chickens are my best friend, especially during these hot summer months.  They make life easier!

Bon Appetit, my friends!

Pasta with Burst Tomatoes & Mascarpone
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 (24-oz.) package frozen cheese-filled ravioli  
3 pt. assorted grape tomatoes  
1 large tomato, chopped, preferably heirloom
2 garlic cloves, chopped  
2 tablespoons olive oil  
1/4 cup butter, cubed
1 tablespoon fresh lemon juice  
3/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper
1 small rotisserie chicken, meat removed and chopped  
1/2 cup torn assorted fresh herbs (such as parsley and basil)  
1 (8-oz.) container mascarpone cheese

Directions:
Prepare pasta according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

Transfer tomato mixture to a large bowl. Stir in butter, next 4 ingredients, and 1/4 cup fresh herbs.  Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

Orecchiette with Spinach Pesto, Chicken & Tomatoes

Let's face it...While leftovers make for a fast and easy dinner, they can be very boring.  So, I love dishes that allow you to take the leftovers and create a delicious yet different dinner on the 2nd night.  This recipe is a fantastic example.

I took the remaining orecchiette pasta and spinach pesto from this Chicken with Spinach Pesto and whipped up this easy weeknight dinner for two.  It makes for an easy-peasy dinner that's filled with flavor (not to mention - Popeye would be so proud of all that spinach!).

You simply cook some orecchiette pasta and stir in spinach pesto, baked chicken, and diced tomatoes.  It pairs perfectly with a loaf of crusty French bread and a glass of pinot noir.

Easy meals like this are the theme around our house lately.  We are in the process of doing some minor renovations to our home, which has turned out to be a lot of fun, yet a time-consuming process.  So far, we've installed a beautiful cream-colored subway tile backsplash in the kitchen (which I'm in love with).  We've also given the laundry room a MAJOR makeover with a fresh can of pretty light blue paint,  a lovely new shelf and fun paintings that my sisters did a while back.  That room makes me happy now. :)  It's a far cry from the while walls and plain wire shelving that graced the room before.  Our next project?  Painting the living room grey.  Woo hoo! 

Bon Appetit, my friends!

Orecchiette Pasta with Spinach Pesto, Chicken & Tomatoes
(spinach pesto recipe adapted from Food Network magazine)


Ingredients:
2 boneless, skinless chicken breasts
3 tbsp extra virgin olive oil
1 tsp. of your favorite Italian 0r Greek seasoning
1 lb. orecchiette pasta
3 cups baby spinach
1/2 cup firmly packed fresh parsley
2 tablespoons almonds, toasted
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
2 tomatoes, diced

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts in an ovenproof casserole dish and drizzle with 2 tbsp of the olive oil.  Season with your favorite Greek or Italian seasonings.

Bake for about 30 minutes, or until the chicken is cooked through. 

While the chicken is baking, make the pesto:
Puree the spinach, parsley, almonds, lemon juice, 3 tablespoons water, the grated parmesan cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl and set to the side.

Next, cook the pasta according to package directions.

Pour the cooked pasta into a large bowl.  Cut the baked chicken into bite-sized pieces.  Add the pesto, chicken and tomatoes to the pasta and mix together well.

Top with a little additional parmesan cheese, if desired.

Enjoy!

Baked Ziti with Turkey, Mushrooms & Bell Pepper

 

Is a big plate of hearty, delicious pasta ever a bad thing?  

I think not! 

While shopping the aisles the other day at the grocery store, Brad said, "Baked Ziti sure would be good for dinner soon."  Baked Ziti?  That DID sound yummy.  And wouldn't you know it...We made our way to the pasta aisle and the boxes of Ziti Rigati were buy one get one free.  It was pasta-fate...If there is such a thing.

To make the dish a little healthier, we decided ground turkey would be a good substitute for ground beef.  I love cooking with ground turkey lately.  It tastes great and is indeed a much healthier option.  That's a no-brainer, if you ask me.

This dish comes together in no time.  I added bell pepper, onion and mushrooms to the turkey as it cooked.  These veggies added a nice, fresh flavor.  As for the marinara sauce, just use your favorite brand.  I happened to buy Barilla.  Or, if you're feeling extra ambitious, you can even make your own.

Baked Ziti is wonderful because it's great the next night for left-overs.  I simply add a few tablespoons of water to a large saucepan, add however much pasta I need, and slowly reheat, with the lid on and stirring often.  I hear it also freezes well, too.

Bon Appetit!

Before going into the oven...

Yum!

Baked Ziti with Turkey, Mushrooms & Bell Pepper

Source:  My original recipe

Ingredients:

1 lb. ziti rigati pasta

2 tbsp extra virgin olive oil

1 lb ground turkey

1 green bell pepper, diced

1 onion, diced

8 oz. white mushrooms, sliced

1 tsp. garlic powder

24 oz. jar marinara sauce

1 cup mozzarella cheese, shredded

Salt & Pepper, to taste

Directions:

Preheat the oven to 375 degrees F. 

Bring a large pot of water to a boil, salt generously, and drizzle with 1 tbsp of the olive oil.  Add the pasta, reducing the heat to medium-high and cook until al dente, tender but still slightly firm. Drain.

Drizzle the remaining 1 tbsp olive oil into the bottom of a second large pot or dutch oven.  Add the turkey and cook for 5 minutes.  Next, add the bell pepper, onion, mushrooms and garlic powder.  Continue to cook, stirring often, until turkey is cooked through.  Season with salt and pepper, to taste.

Add the marinara sauce to the turkey mixture and stir well.  Next, add the pasta to the sauce and stir once more until well combined.

Transfer the pasta to a greased 9- x 13-inch baking dish.  Sprinkle the shredded mozzarella over the top.  Cover and bake for 25 minutes.  Uncover and bake for another 5-10 minutes, or until lightly browned and hot.

Serve immediately and enjoy!

An "Amazing" Giveaway! + Chicken Linguine w/ Kalamata Olives, Cilantro, Fresh Mozzarella & Toasted Almonds

 
I'm so excited that the new Sugar & Spice by Celeste Facebook fan page hit 500 fans yesterday!  Thank you all for the support...You guys are awesome!


To celebrate, how about a giveaway?!  The awesome folks at Amazing Taste recently sent me some goodies to give to one lucky blog reader.  I use this brand of spices all the time and am very happy to be able to give a great selection to the winner.  


The thing I love about these spices is that they make my life a lot easier on busy weeknights.  They're an easy way to add tons of flavor without spending long in the kitchen.  Plus, they are all natural and contain no MSG.    
 
I recently used the Chicken Seasoning in a pasta dish, which turned out to be a new favorite.  I just adore cooking pasta dishes.  It's fun to experiment with different veggies and ingredients, to come up with something delicious...yet uncomplicated!  The following recipe was the result of  using what I had on-hand in my kitchen at the time.


One of my favorite elements of this recipe is the fresh mozzarella...added between the pasta and the sauce.  This method causes the cheese to slowly melt into all of the ingredients...Heavenly!

Now, back to the giveaway...

The Prizes:
This giveaway will really help stock your spice cabinet.  The loot includes:

• One large 27 oz. shaker of Amazing Taste Malibu Seasoning (This is my favorite and is a "zesty blend of garlic, onion, black pepper & paprika).
• 1 oz. packet of Chicken Seasoning
• .75 oz packet of Beef Seasoning
• .75 oz packet of Pork Seasoning
• .75 oz packet of Burger Seasoning
• 1 oz. packet of Chili Seasoning

How to  Enter:
It's super easy.  Simply leave a comment on this post, which answers the following question:

What's your favorite spice to cook or bake with?

Also, for extra chances to win, simply do the following and leave additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter
• Tweet the following "NEW GIVEAWAY:  Stock your spice cabinet with this "amazing" giveaway from @SugarSpicebyC  http://sugarandspice-celeste.blogspot.com/2012/03/amazing-giveaway-chicken-linguine-w.html"
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Sunday, March 25th. 
• A winner will be picked at random (using random.org) and will be announced on Monday, March 26th.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck!  :)

Chicken Linguine with Kalamata Olives, Cilantro, Fresh Mozzarella & Toasted Almonds

Ingredients:
2 boneless, skinless chicken breasts
1 tbsp Amazing Taste Chicken Seasoning
3 tbsp Extra Virgin Olive Oil
1/2 red onion, chopped
5 oz mushrooms, sliced
2 cloves garlic, minced
2 large tomatoes, diced
5-10 Kalamata olives, pitted and minced
2 tbsp fresh cilantro, chopped; plus extra for garnishing
1/2 cup reduced sodium chicken broth 
Salt & Pepper, to taste
13.25 oz box whole grain linguine
Fresh mozzarella, sliced
1/4 cup sliced almonds, toasted (How to Toast Almonds)



Directions:
Preheat your oven to 350 degrees F.

Place the chicken breasts in an ovenproof dish and drizzle with 1 tbsp Extra Virgin Olive Oil.  Sprinkle with the Amazing Taste Chicken Seasoning.  Bake for 35-40 minutes, or until the chicken is cooked through.  Cut the chicken into bite-size pieces.  Set to the side.

Meanwhile, drizzle 2 tbsp of the olive oil into a medium skillet, over medium heat.  Add the red onion and saute until tender, about 5 minutes.  Next, add the mushrooms and continue to saute until the mushrooms are soft and golden brown, another 5 minutes.  Add the garlic to the skillet and saute for 1 more minute, or just until the garlic is fragrant. 


Next, add the tomatoes, Kalamata olives, 2 tbsp of the cilantro, diced chicken breasts, and finally the chicken broth.  Stir thoroughly and continue to simmer over medium-low heat, until the sauce thickens a bit, about 15 minutes.  Season with salt and pepper, to taste.


While the sauce simmers, boil the pasta according to package directions.


Once the sauce is finished, place a serving of pasta on each plate, topping it with several slices of fresh mozzarella cheese.  Next, spoon the sauce over the pasta and cheese.  Garnish each plate with a handful of toasted almonds and reserved cilantro.


Enjoy!

Roasted Butternut Squash Pizza with Pesto, Bacon, Goat Cheese & Balsamic Red Onions...Plus Butternut Squash Seed Oil!

If you're anything like me, a little grapeseed or olive oil paired with a fabulous mix of spices and freshly baked bread is the perfect appetizer to almost any meal.  Great quality oils can be so incredibly versatile, making the perfect addition to salad dressings, sauteed veggies and of course, dipping spices.  So, when I heard of a contest that Marx Foods was hosting to promote their new seed oils, I excitedly sent them an email right away.  They were looking to select 6 food bloggers to develop a recipe using the oil, and then write a candid review for the product.

Fast forward a week or so, and I came home to find a package on my front doorstep.  Yay!  I had been selected!  I opened the box right away and was excited to find a bottle of Butternut Squash Seed Oil inside.  Butternut Squash Seed Oil?!?  That sounded amazing.  I didn't even know such a thing existed.  Once I made it to my kitchen, I opened up the bottle and a beautiful, nutty aroma found it's way to my nose.  I knew right away that I was holding something pretty special.  The next thing I did was taste a tiny bit.  After all, I wanted to get a good handle on the flavor profile before deciding how to use it.  The nuttiness was strong yet not overwhelming...In fact, it was just right.  There was even a hint of sweetness.

The wheels started turning and I began brainstorming about how I wanted to use the oil.  I wanted a recipe where the oil could stand out and maybe be utilized in several different ways, so that it could really be appreciated.  I finally decided that a homemade pizza from scratch would be the absolute perfect way to showcase this delicious oil.  

In this recipe, the butternut squash seed oil is used 3 different ways.  First, I added 1/4 cup of the oil right to the pizza dough itself.  This gave the dough a wonderful depth of flavor which I had never tasted in a pizza dough before.  Next, the oil has a high smoke point, which makes it perfect for sauteing vegetables.  So, I sauteed a red onion in the oil, and then added a splash of balsamic vinegar near the end, along with several cups of baby arugula.  This combination was magical and made the perfect topping for the pizza.  And lastly, I drizzled the oil along the crust of the pizza, right before popping it into the piping hot oven.  This resulted in a beautifully browned crust.

The final result?  I can honestly say that I was blown away by this pizza, and the butternut squash seed oil is quite delish...I'm hooked!  Somewhere between the balsamic red onions, bacon pieces, roasted butternut squash, squash seed oil and pesto, pizza magic is created.  The flavors meld together so beautifully, and Brad and I both said that it was actually some of the very best pizza we've EVER had.  It rivals the pizzas that we ate in Italy, where I really learned to appreciate pizzas made with thinner crusts and the best quality ingredients available.

This is definitely a keeper.

My only complaint about the butternut squash seed oil?  I'm going to run out too quickly!

Bon Appetit, my friends!

Note:  While I did receive a complimentary bottle of the Butternut Squash Seed Oil, all opinions and comments in this post are completely my own.  When reviewing a product on this blog, I will always be honest and tell you exactly what I think...the good, the bad and the ugly!

Baby Arugula

Balsamic Vinegar, Goat Cheese, Baby Arugula, Red Onion, Pesto and Butternut Squash Seed Oil

Balsamic Red Onions with Wilted Arugula...Yum!

Right before going into the oven...

Roasted Butternut Squash Pizza with Pesto, Bacon, Goat Cheese & Balsamic Red Onions

Yields:  3 medium pizzas

Ingredients:

9 slices thick cut bacon

3 tbsp. Butternut Squash Seed Oil

1 red onion, thinly sliced

2 tbsp balsamic vinegar

4 oz. bag baby arugula

3 cups butternut squash, diced into 1-inch cubes

2 tbsp extra virgin olive oil

1 recipe Basic Pizza Dough (recipe below)

3.5 oz jar pesto

4 oz goat cheese, crumbled

Salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Cook bacon until crispy.  Break into small pieces and set to the side.

While the bacon is frying, drizzle 2 tablespoons butternut squash seed oil in medium skillet over medium-high heat. Add onion and sauté until tender and golden, about 10-15 minutes. Add balsamic vinegar. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 5-10 minutes more; season onion with salt and pepper. Add baby arugula and continue to saute just until the arugula has wilted.  Remove from heat.

Meanwhile, place the butternut squash on a baking sheet and drizzle with the olive oil.  Season with salt and pepper, to taste.  Roast in the oven for 20-25 minutes, until lightly browned, and stirring halfway through.

Once the butternut squash is finished roasting, remove from the oven and increase the oven temperature to 500 degrees F.

To assemble the pizza:

Take one of the pizza dough balls and roll or toss into the desired size.  Spread 1/3 of the pesto onto the dough, leaving a 1 inch border.  Next, take 1/3 of the balsamic onion and arugula mixture and spread over the pesto.  Next, do the same with 1/3 of the roasted butternut squash, then the goat cheese, and finally 1/3 of the bacon pieces.  Drizzle a small amount of butternut squash seed oil around the crust of the pizza, spreading it evenly over the crust with you finger.  Season the entire pizza with salt and freshly ground black pepper, to taste.

Bake in the preheated 500 F oven for 12 - 14 minutes, or until the crust is golden brown.

Enjoy!

Basic Pizza Dough

Adapted From: Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food

Ingredients:

1 1/4 cups warm water (105 F to 115 F)
1 tbsp honey (I used Wildflower Honey from Helen, GA)

1 tbsp active dry yeast

2 cups all purpose flour

1/2 cup whole wheat flour

2 tsp. salt

1/4 cup Butternut Squash Seed Oil

Cornmeal for dusting (optional)

Directions:

Pour the warm water into a small bowl, stir in the honey, and sprinkle the yeast over the top. Set aside to proof until foamy, about 10 minutes.

Combine the flours and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a sturdy hand mixer). Add the yeast mixture and butternut squash seed oil and mix on low speed until the dough forms a mass on the paddle and pulls away from the sides of the bowl, 4 to 5 minutes. (Note: I sometimes have to add a little extra flour near the end of mixing, if the dough is still too wet. Add a little at a time, if needed....in 1 tbsp. increments, until the dough comes together)

Remove the dough and divide it into 3 equal portions. Put on a flour-dusted baking sheet, cover with plastic wrap, and set aside in a warm place to rise for 30 minutes to 1 hour, or until almost doubled. (You can make the dough ahead and refrigerate it overnight if necessary; allow it to come to room temperature before continuing).

The dough is ready to be rolled and baked. You can hold the rolled dough at room temperature for a short while on a sheet of parchment paper that has been dusted with a little cornmeal.

Salmon in Lemon Brodetto with Pea Puree

Wait!!  Stop right there!  Don't let the "pea puree" in the title scare you away...haha.

I know, I know...When we hear the two little words "pea puree," thoughts of irresistible deliciousness aren't usually the first things that come to mind.  However, maybe it's time to give peas a chance.

This dish from Giada de Laurentiis will put all those unsavory thoughts that pea puree sometimes conjures up to rest.  After all, this isn't just any old pea puree...It's flavored with fresh mint, garlic and grated Parmesan.  Plus, when paired with the Lemon Brodetto and seared salmon, you've got one pretty amazing dinner on your table.  

Every time I serve this dish, my husband insists that it looks (and tastes) like something you'd order in a 5-star restaurant.  It makes such a beautiful presentation, and you know what??  It's so EASY to make, too.

The Lemon Brodetto has such a great flavor, and the pea puree sort of melts into the brodetto as you eat it.  Simply delicious!

Bon Appetit!

Salmon in Lemon Brodetto with Pea Puree
Source:  Everyday Italian;  Giada de Laurentiis

Ingredients:

Lemon Brodetto:

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, juiced
• 1 lemon, zested
• 2 cups chicken broth
• 1 tablespoon chopped fresh mint leaves

Pea Puree:

• 2 cups frozen peas, thawed (about 10 ounces)
• 1/4 cup fresh mint leaves
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan
• 
  

Salmon:

• 1/4 cup olive oil
• 4 (4 to 6-ounce) pieces salmon
• Kosher salt
• Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. 

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. 

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. 

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Cherry Tomato Crostini with Ricotta - David Tanis

A Platter of Figs by David Tanis is a beautifully written and conceived cookbook.  It's one of those cookbooks where you'll read the foreword (by Alice Waters in this case) and 20 pages later realize you're still going!  I particularly enjoyed reading about the beginnings of Chef Tanis' culinary career and about his time spent running the downstairs kitchen at Chez Panisse.  It must be nice to run such a wonderful kitchen 6 months out of the year and spend the other 6 meandering along the streets of Paris...What a dream!  (sigh).

This particular book is filled with simple, but flavor-packed recipes.  One of my favorite things about this book is that it is divided into sections according to the seasons and the produce that's available at that time.  Chef Tanis is known for his uncomplicated recipes, which incorporate nothing but the finest ingredients.  After all, why should a recipe be complicated and fussy when simplicity is sometimes the best way to really showcase the freshness and quality of seasonal produce?  That's his basic philosophy.  

As David says:

"Simplicity is key.  People who cook fussy food for their friends seem to have the least fun.  I say leave that fussy food to those with a staff and a paid dishwasher....A meal needn't be fancy, nor should it take all day to make."

This recipe for Cherry Tomato Crostini with Ricotta is one such dish.  After spending one weekend afternoon gathering the best and freshest ingredients around town for this recipe, I was ready to go!  My loot included a fresh baguette from Continental Bakery, ricotta cheese from Nabeel's Cafe & Market, and a basil plant and grape tomatoes from the Pepper Place Market.

After purchasing the ingredients, my mouth was watering at the thought of the deliciousness that we would have for dinner that evening.  The finished crostini did not disappoint.  The dressing that the tomatoes are marinated in is quite incredible, especially when paired with the crunch from the baguette and the fresh ricotta.  It all comes together to form a burst of yumminess with each and every bite!

Bon Appetit!

Cherry Tomato Crostini with Ricotta

Source:  A Platter of Figs by David Tanis

Ingredients:

• 1 large shallot, finely diced
• 2 tablespoons red wine vinegar (I used white balsamic vinegar)
• Salt
• Pepper
• 1/2 cup olive oil
• 2 cloves garlic, smashed to a paste with a little salt, plus another peeled garlic clove or two
• 2 pounds cherry tomatoes, halved
• 1 Italian ciabatta
• 1/2 pound fresh ricotta cheese
• 1 teaspoon crushed red pepper flakes
• 1 handful basil leaves

Directions:

1. In a medium bowl, macerate the shallot in the red wine vinegar with a little salt. After a few minutes, whisk in the olive oil. Add the pounded garlic and the cherry tomatoes, season well with salt and pepper, and toss gently. Leave to marinate for a few minutes.
2. Cut the ciabatta into 1/2-inch slices. Spread the slices on a baking sheet and toast on both sides under the broiler until golden. Swipe the toasts very lightly with a peeled garlic clove. Don’t push too hard on the garlic—you want the bread to have just a hint of garlic flavor.
3. Spread a tablespoon of fresh ricotta on each toast, then put them on a platter. Sprinkle with a little salt and a little red pepper. Spoon the marinated cherry tomatoes over the toasts. Sliver or tear the basil leaves and strew over the crostini.

Giada's Classic Italian Lasagna

***Have you ever had one of those days where you knew exactly what you were going to make for dinner that night, and you couldn't wait to get into the kitchen?  Well, that was me today.  This lasagna has been in my head all day long.  One of my little sisters, Maranne, asked me for a good lasagna recipe recently.  I thought about THIS RECIPE for "Lasagna of Emilia-Romagna" that I posted back in March of last year.  It was a Daring Bakers recipe, which called for made-from-scratch pasta!  Needless to say, it's not the easiest lasagna recipe out there, although it was amazing.

After a little searching, I came across this recipe by Giada de Laurentiis.  It sounded delicious, and I adore homemade bechamel sauce.  My little sister has been on a baking/cooking phase lately, and I'm loving it!  She's constantly texting me photos of her latest successes in the kitchen.  I'm so proud of her....She's making some major progress in the kitchen, and her repertoire of homemade goodies is growing by leaps and bounds.  You might even say she's taking after her older sister.  ;-)

 Now, I just need to convince her to start a food blog.  After all, she's finally realized the powers of a KitchenAid Stand Mixer, which she wants for Christmas...That's one of the signs of a true foodie/baker, don't ya think?  

When Maranne made this lasagna a few weeks ago, she got RAVE reviews.  My dad even declared that it was some of the BEST lasagna he'd ever had.  So, I was naturally excited about making it too.  The results were just as fabulous as I had dreamed about all day!  While this recipe isn't complicated, it takes a little bit of time to put everything together.  Once it's in the oven, it only needs 30 minutes to bake up into a bubbly, cheesy, decadently delicious dish of lasagna.  The flavors are incredible, and the spinach adds the perfect layer which isn't too heavy.  Pair this with a fresh side salad and Italian bread, and you're in business!

Make this soon...I KNOW you'll love this recipe!***

Fresh out of the oven...

Classic Italian Lasagna
Source:  Giada de Laurentiis

Ingredients:
Bechamel Sauce:

• 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
• 1/2 cup all-purpose flour
• 4 cups whole milk at room temperature
• Pinch freshly grated nutmeg
• 1 1/2 cups tomato sauce, recipe follows
• Salt and white pepper
• 1/4 cup extra-virgin olive oil
• 1 pound ground chuck beef
• Salt and pepper
• 1 1/2 pounds ricotta cheese
• 3 large eggs
• 1 pound lasagna sheets, cooked al dente
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/4 cup freshly grated Parmesan

Directions:
Preheat oven to 375 degrees F.

Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.


In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Fresh Basil Pesto...This Stuff is Delicious!

***Back in the spring, I planted my first little herb garden which consisted of basil, chives and parsley.  I was super excited to watch the seeds grow into healthy plants, which I could use in my cooking.  After a little tender loving care, it didn't take long at all for the seeds to sprout.

One of the first things that I thought about when I planted the basil was PESTO!  Well, the day to harvest 2 whole cups of basil leaves off my little basil plant came last week.  And trust me, it takes a lot of basil leaves to make 2 cups!

The results were totally worth it.  The roasted pine nuts in this recipe made all the difference in the world.  They add such a great depth of flavor...nutty and delicious!  The great thing about pesto is that you can use it in SO many dishes.  You can add it to pizza, pasta, chicken, fish, pretty much anything! 

I chose to mix mine with some fresh penne pasta and baked chicken.  It was fabulous!  It was a very easy dinner that I look forward to making again and again.

Bon Appetit!***

Ingredients:
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice


Directions:
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, lemon juice, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

B-L-T Pasta

***This pasta is fabulous for several different reasons:

1.  It's light. 

2.  It's Easy.

3.  It's SO delicious!

Almost everyone loves a good B-L-T sandwich, stacked high with savory bacon, crisp lettuce and fresh tomatoes.  This pasta dish is a different adaptation of an old favorite, that you are sure to adore! 

The first bite that I took of this dish had the most amazing flavor...the bacon permeates every bite, making it perfectly savory.  The tomatoes and spinach add just the right amount of freshness.  I can't think of many better ways to use up all of those vine-ripened tomatoes that are sure to be around in the coming months!

Bon Appetit!***

BLT Pasta
Source:  Cuisine at Home magazine

Ingredients:

Pasta:
2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 cup leeks, thinly sliced

1/4 cup dry white wine

1/2 cup chicken broth

1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 tsp minced fresh thyme (or a pinch of dry thyme)

Garlic Bread Crumbs:
1 clove garlic
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 Tbsp olive oil
Salt, to taste


Directions:
Bring a pot of salted water to a boil for the pasta.


Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse.

Heat oil in a nonstick skillet over medium: add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.


Saute the bacon in a large skillet over medium heat.  Cook until crisp, then drain on paper-towel. Pour off all but 1 Tbsp drippings.


Caramelize the tomatoes and sugar in the drippings over medium heat.  Cook until beginning to brown, about 5 minutes.  Add the leeks, saute until wilted, 3-4 minutes.


Deglaze with wine; simmer until liquid is nearly evaporated.  Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.

Cook the pasta in boiling water according to package directions.

Add the spinach, thyme, and bacon pieces to the sauce.


Transfer the cooked pasta from the pot to the pan using tongs.  Toss to coat.  Season with salt, then transfer to large serving platter or individual plates.


Sprinkle with garlic bread crumbs before serving.