Tag Archives: pasta

Pappardelle with Chicken and Mushrooms

Fettucine with Chicken and Mushrooms

When I was growing up, our next-door neighbor Mike had an amazing Italian specialty shop in town called Gracie’s Ravioli, named after his mother. Gracie’s was devoted to selling authentic and delicious Italian ingredients and deli items. In high school, my dad and I used to go there to pick up sandwiches before every Yankees game we went to (which used to be a lot when we were season ticket holders!), and we all loved the shop’s roasted artichokes, delicious panini, and of course, their homemade ravioli.

Although Gracie’s closed a few years ago, Mike still maintains the legacy of his mom and his passion for Italian wine and cuisine through his blog, the eponymous Gracie’s Ravioli. He has tons of great recipes and wine recommendations over there, in addition to a few e-books I mentioned a while back that are definitely worth checking out.

Fettucine with Chicken and Mushrooms

I found this recipe from Mike’s blog that really stood out to me as having the potential to be seriously delizioso. Braised chicken, tomatoes, and mushrooms combine to make a sumptuous almost stew-like sauce that pairs perfectly with al dente pasta. Now the first thing you’ll probably be thinking is- wait a second, the above image clearly does NOT show pappardelle! Alas, our local store did not have any in stock, so we had to go with fettucine- which worked great, but if you want the authentic experience, try and find the pappardelle!

Check out the recipe below, e tutti a tavola a mangiare (did you know I spent a summer studying in Italy during college? Fun fact.)!

Pappardelle with Chicken and Mushrooms
 
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Author:
Serves: 6

Ingredients
  • ¼ cup olive oil
  • 3 boneless, skinless chicken breasts
  • 2-3 cloves garlic, minced
  • 1 onion, chopped
  • 1 small can (6 oz) tomato paste
  • 1 cup white wine
  • 2 cups warm water
  • 1 large can (28 oz) diced tomatoes
  • ¼ cup chopped fresh basil
  • salt and pepper
  • ½ lb sliced mushrooms
  • fresh parsley (for garnish)
  • 1 lb pappardelle pasta

Instructions
  1. In a large heavy-bottomed pot (I used a dutch oven), heat the oil over medium-high heat. Pat dry the chicken breasts with a paper towel to eliminate excess moisture, then carefully place in the pot. Allow chicken to brown, then remove to a plate. When cooled, shred with two forks and set aside.
  2. In the same pot, add the onions and garlic and reduce heat to medium. Allow onions to soften, stirring every so often about 3-5 minutes. Add the tomato paste, wine and water, and stir to combine. Add the canned diced tomatoes, basil, shredded chicken, and salt and pepper to taste. Stir, and bring everything to a boil over high heat.
  3. Once boiling, cover the pot and reduce heat to low. Simmer for 30-45 minutes, then remove cover, add the mushrooms, and continue to cook for an additional 15 minutes.
  4. While the sauce is cooking, prepare pasta according to the box’s instructions. Ideally, use pappardelle for your base, but if your store doesn’t have that, fettucine or another wide long pasta is great too.
  5. Serve pasta in bowls and top with the chicken and mushroom sauce. Garnish with parsley and enjoy!

Fettucine with Chicken and Mushrooms

My fiance and I loved this, so much so we went back for seconds (and maybe thirds)… and as a bonus, this definitely makes enough for leftovers!

Happy Eating, and Happy Fourth! What are your plans for the holiday weekend?

mally

Simple Meaty Lasagna

lasagna-7

They say the way to a man’s heart is through his stomach. Well, if that’s the case, then I got my man by the aorta with this lasagna.

Cheesy, meaty, tomato-y goodness, all in one delicious dish… what a perfect meal to make on Sunday and enjoy the leftovers for days to come! (If you have any leftovers, that is…)

lasagna-1

Let’s talk about the components of a great lasagna. First we have the sauce- it’s gotta be good. This one starts out with the classic base of onions and garlic, gets a nice dose of ground beef and pork, and is rounded out by a splash of heavy cream and a combination of both diced and pureed tomatoes.

Next, we have the noodles- I don’t know about you, but I think no-boil lasagna noodles are the best thing since, well, regular-boil lasagna noodles. And they’re a heck of a lot easier to handle. I used Barilla no-boil noodles based on a recommendation from America’s Test Kitchen (where this recipe comes from), and they worked perfectly.

On top of that, we have the cheeeeeese- a combo of ricotta, parmesan, fresh basil and mozzarella, with an egg for a creamy consistency- that lends lasagna its signature luscious flavor.

lasagna-16

I feel a little weird copying a recipe verbatim from a source that charges for their content, so I encourage you to definitely check out the recipe for this delicious lasagna over at America’s Test Kitchen. If you aren’t a member, don’t worry- you can sign up for a free 14-day trial and you can access all of their content including recipes, product taste tests, and videos. I don’t think it’s all that much for a year’s subscription, so if you’re like me and constantly seeking their recommendations for products and recipes, it might be worth the cost!

lasagna-14

Other notes… we said yes to the dress this weekend! The flower girl’s dress, that is… so much fun seeing our little flower girl in teensy cute white dresses. I also picked up some more materials for the invitations and for our upcoming engagement photo shoot on Sunday… eeek! This Saturday I’m also trying on my own white dress for the first fitting… I cannot wait!

By the way, did anyone catch the Super Moon last night? That was some crazy stuff. Gotta love nature.

Happy Eating 🙂
mally

P.S. I am in no-way compensated by America’s Test Kitchen- I just love their content and wanted to share a really great recipe from them!

Cheesy Meatballs

Cheesy Meatballs

While there are a lot of great things about finding the person you want to spend the rest of your life with, there’s also a lot to consider when it comes to making that decision to take the plunge and go all in.

For example, what if your opinions differ on work-life balance? Do you both want kids? If so, how many? What about religion? And on the lighter (but I think just as important) side, are they neat or messy? Do they like the same movies and TV shows as you? When do they like to take their showers?

Relationships are about taking into account all these different preferences and quirks and creating a home life that is not just a compromise, but a well-oiled machine where both parties feel as though their needs and wants are being appreciated and valued. It is not easy. I am by no means an expert. But the fun of making a new life with your partner can often come through the discovery process about what works and what doesn’t. And of course, making time for the both of you to just enjoy being around each other is absolutely fundamental to any relationship.

One of my absolute favorite things to do with my fiance is going out date night at a restaurant. I don’t care if we just go to the bar down the street, or a 5-star steakhouse, or the taqueria downtown- I just LOVE going on dates (and not having to do the dishes…). We both have a wedding to think about so we are trying to save our pennies where we can, but there are nights where I just don’t feel like cooking- and all I want is a slice of pizza. Or a fish taco. Or chicken fingers. Or sushi. Or… ya get the idea.

We had an excellent date night last week (if I may say so myself) at a new Italian joint that opened a few blocks away from us in downtown Jersey City called Roman Nose. They are a cute little spot with outdoor seating and some of the BEST meatballs, pizza and pasta I’ve had in a while. We were able to get some info out of our waiter regarding the ingredients of their famous meatballs, which included a blend of ground beef, pork and veal, as well as the use of cheeeeeeese inside the balls! Similar to my favorite burger recipe, what’s not to love about including your favorite toppings inside the whole shebang to begin with?

Who said date nights couldn’t also be educational? 🙂

Cheesy Meatballs

So here’s my attempt at a little re-creation of these awesome balls… I loved using a combo of the ground beef and pork, and the cheese really brought the oomph flavorwise. I served these along side cavatappi pasta and my absolute favorite recipe for tomato sauce. Check out the recipe below!

Cheesy Meatballs
 
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A combination of parmesan and mozzarella cheeses transform these meatballs into a delicious treat alongside your favorite pasta and tomato sauce. Using a mixture of ground pork and ground beef really makes these something special for a flavorful classic dinner.
Author:
Serves: 2

Ingredients
  • 1 lb ground meat (I used half ground beef and half ground pork)
  • 1 egg
  • ¼ cup shredded parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp fresh ground pepper
  • 2 tbsp olive oil

Instructions
  1. Preheat oven to 350°F.
  2. In a bowl, combine all ingredients except the olive oil, and mash together by hand or with a spoon. Form 6-8 2″-diameter balls and set aside.
  3. In a large skillet over medium-high heat, add the olive oil. Gently place the meatballs in the skillet and cook until brown and crispy, making sure to flip the meatballs every 4-5 minutes to get all sides brown.
  4. Transfer the meatballs to an ovenproof baking dish and bake for another 5-10 minutes to make sure they are cooked through.
  5. Serve alongside pasta and a good tomato sauce. Enjoy!

What’s your go-to move for date night?

Cheesy Meatballs

 

Happy eating 🙂
mally

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Mmmmm… pasta. When fall starts rolling in and the temperature starts dropping, one of my favorite comfort foods is a nice big bowl of pasta with red sauce.

This is a classic southern Italian dish, and one of my favorite ways to spice up normal tomato sauce. I love the saltiness of the olives, the heat of the red pepper flakes, and the strong taste of garlic, all mixed into delicious, tangy and slightly sweet crushed tomatoes.

And while the origin of the sauce’s name may have less than savory origins, this is one of my favorite savory dishes, hands down 🙂

Spaghetti alla Puttanesca

I love using big slices of garlic here- but you can mince yours more finely if you prefer it a little smaller. Same goes for the olives- I love biting into them, but if you’d like them more blended into the sauce, you can chop them more finely.

5.0 from 1 reviews

Spaghetti alla Puttanesca
 
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Serves: 4

Ingredients
  • 2 tbsp olive oil
  • 4-5 cloves of garlic, sliced lengthwise
  • ¼ tsp crushed red pepper flakes
  • ¼ cup kalamata olives, pitted and chopped coarsely
  • 1 can crushed San Marzano tomatoes
  • 1 tbsp capers
  • 2 tbsp fresh Italian parsley, coarsely chopped
  • 3-4 cups of water
  • kosher salt
  • 1 lb spaghetti

Instructions
  1. In a saucepan, heat the oil over medium heat. Add the garlic slices and chili peppers and cook, stirring to keep the garlic from burning, 3 minutes.
  2. Add the olives and stir again. Pour in the crushed tomatoes and add the capers. Give everything a big stir to get it all incorporated. Afterwards, in a large pot, boil 3-4 quarts of water over high heat.
  3. Once the water is boiling, add a nice handful of kosher salt, around 2-3 tsps. Add the pasta and cook until al dente- or just very slightly chewy, about 8-9 minutes (depending on the brand you use). Drain the pasta.
  4. Add drained pasta to the saucepan with the puttanesca sauce, and toss to coat. Garnish with fresh parsley, stir again and serve. Enjoy!

Spaghetti alla Puttanesca

What is your favorite comfort food once the cold starts coming to your neighborhood?

Happy Eating 🙂
mally

Simple Sesame Noodles, Pioneer Woman Style

Simple Sesame Noodles

If I could be any other woman for a day, it would be Ree Drummond, better known as the Pioneer Woman. But only for a day, because I am a City Girl and things like camping and hiking and farm animals and a lack of specialty food stores for miles around around kinda turn me off. Or frighten me. Or both.

But seriously, that chick has the some really awesome and fun recipe ideas and her photos are stunning (side bar, I can’t wait till its summer time and I can have that much natural light). She is the modern day everywoman, with delicious recipes, gardening tips, lifestyle ideas and a whip-sharp sense of humor. Continue reading