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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

Banana Cupcakes with Cinnamon Frosting


Banana Cupcakes with Cinnamon Frosting

Happy first official day of Summer! I am so happy that we’ve finally fully shaken off the shackles of winter and the cold rains of Spring- Now is the time for beaches, frozen margaritas and flip flops!

It also means I’m getting into crunch time for the wedding planning (112 days to go, who’s counting?). The big decisions have all been made, but there’s still so much to do- if you’ve spent any time looking at wedding blogs or wedding photographer portfolios, it’s all about the details. Never before have I so thoughtfully considered what color napkins are appropriate, what good cardstock should feel and look like, or if it’s worth it to get these ridiculous yellow straws for the reception (no but seriously, I feel like these might be awesome? Maybe?)

But before I get all wedding-y again on everyone, let’s talk about these cupcakes.

Banana Cupcakes with Cinnamon Frosting

The folks at Coursehorse were generous enough to reach out to me and offer an awesome experience for my Meetup group, Food Bloggers in NYC. First off, if you are a food blogger in the area, I encourage you to join! We’ve got a LOT of exciting things coming up soon- and have already had a lot of fun events already.

Our last meetup on Wednesday was no exception. As mentioned, Coursehorse invited us to an amazing bloggers-only event- a cupcake class at the famous Butter Lane bakery in the East Village! People in the group jumped at the opportunity, and who wouldn’t? Tons of cupcakes, lessons on technique, and lots of interesting people- talk about a recipe (ha, ha) for success.

frosting

Olivia was our wonderful instructor from Butter Lane- she was extremely patient while she explained the importance of not over mixing your batter, the proper technique for frosting a cupcake the Butter Lane way (tap, tap, turn!) and how to make delicious custom frostings with just a few special add-ins to their staple flavors (chocolate, vanilla, and cream cheese). In total, we made 3 different kinds of cake (chocolate, vanilla, and banana), and 6 different frostings (in addition to the first 3, we also made raspberry, chocolate peanut butter, and cinnamon).

In return, we thanked her by tediously over documenting every single second of this awesome class with our D-SLRs and iPhones, using Instagram, Vine, Twitter, and Facebook, and of course our blog posts… whoops! That’s what you get when you invite a dozen food bloggers anywhere! 🙂

butter_lane-11

Here is the authentic Butter Lane recipe for my favorite combination- their delicious banana cupcakes with cinnamon cream cheese frosting. The banana cake was so light and fluffy, and not dense at all. That comes from mixing everything on looow speed until just combined- a very important tip I picked up!

Banana Cupcakes with Cinnamon Frosting
 
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Author:
Serves: 36

Ingredients
For the cupcakes:
  • ½ lb butter
  • 2½ cups granulated sugar
  • 3 eggs
  • splash of vanilla extract
  • 1½ cups buttermilk
  • 1½ tsp baking soda
  • pinch of salt
  • 3 cups cake flour
  • 2 cups pureed bananas
For the frosting:
  • ½ lb butter
  • 1 lb cream cheese
  • 8 cups confectioner’s sugar
  • splash of vanilla extract
  • 2 tbsp ground cinnamon

Instructions
  1. Make the cupcakes: Preheat oven to 300°F. Combine butter and sugar in a mixing bowl. Mix until sugar and butter forms a cream. Crack eggs into a separate bowl, and add vanilla extract, then add eggs to the mixing bowl. Mix on medium speed until mixture becomes light and fluffy. Combine baking powder, baking soda and salt with flour. Add half the flour mixture, followed by buttermilk, then add the rest of the flour mixture. Mix until combined, but be careful not to over mix. On a low speed, mix in banana puree. Mix for one minute, then remove from mixer and finish mixing by hand. Scoop cupcakes and bake for 23 minutes.
  2. Make the frosting: Combine butter and cream cheese in mixing bowl and mix on a medium speed for 5 minutes. While mixing at low speed, add sugar. Once combined, add a splash of vanilla extract and mix on medium speed for 3 minutes or until smooth and fully combined. Add cinnamon and mix again to combine.
  3. Frost fully cooled cupcakes and enjoy!

Recipe from Butter Lane.

Banana Cupcakes with Cinnamon Frosting

An immense thank you to CourseHorse and Butter Lane for hosting our Meetup! By far our most tasty one yet!

Happy Friday and as always, Happy Eating 🙂
mally

 

Spicy Orange Chicken Stir-Fry

Spicy Orange Chicken Stir-Fry

Happy New Year’s Eve! It’s insanity how fast this year has gone by. So many awesome things have happened this year- from starting a new job, making new friends, traveling to new cities, celebrating my 100th post and 2nd year blogging here, and -oh yeah- getting ENGAGED!! I have a lot to look forward to in 2013, including speaking at BlogHer Food ’13, getting married, and hopefully a kick-butt honeymoon 🙂

Unfortunately, for the past week or so both my man and I have come down with some serious colds. The stupid kinds where you’re both sweating and freezing at the same time, accompanied by a few sleepless nights where you just can’t breathe due to congestion. So when I got around to cooking this weekend, I wanted to make something that was both healthy and yummy for us sick puppies.

Spicy Orange Chicken Stir-Fry

Enter citrus and spice- the perfect sinus-clearer and immune boosters!

This spicy orange chicken stir-fry is the bomb, even if you’re feeling healthy as a horse. There really isn’t any other way to put it. The sauce is simultaneously sweet, spicy, salty and tangy, and the vegetables become perfectly crisp and crunchy. You could make this with beef or just vegetarian, as well. If you like the orange chicken from Chinese takeout menus, I think you’ll find this gives that a serious run for it’s money, minus the MSG!

5.0 from 1 reviews

Spicy Orange Chicken Stir-Fry
 
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Ingredients
  • ¾ cup orange juice (fresh squeezed, or boxed is fine)
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 2 tsp orange zest
  • 1 lb chicken tenders, cut into 1-2″ chunks
  • salt and pepper
  • 2 tbsp canola oil
  • 1 small onion, halved and sliced thinly
  • 1 red bell pepper, sliced thinly
  • 6-8 mushrooms, sliced thinly
  • 1 tsp crushed red pepper flakes
  • 1 cup snow peas

Instructions
  1. Mix together orange juice, cornstarch, and soy sauce in a small bowl. Add orange zest, stir again and set aside.
  2. Pat the chicken tender pieces dry with a paper towel, and sprinkle with salt and pepper.
  3. In a wok or large saute pan, heat oil over high heat. Add onions, pepper, mushrooms, and crushed red pepper flakes, and saute for 30 seconds or so.
  4. Add chicken and cook for 4 minutes, until vegetables are nice and crisp and chicken is just cooked through.
  5. Add the orange juice mixture and the snow peas, and cook for another 2 minutes, stirring, until sauce is thickened and everything is nice and coated.
  6. Serve with white rice and enjoy!

Spicy Orange Chicken Stir-Fry

I am definitely going to include this in my rotation of go-to meals- so quick and easy to throw together. If peppers and snow peas aren’t your thing, try some broccoli and garlic, or tomatoes and water chestnuts… I think the possibilities are endless!

Have a sincerely happy, healthy and blessed New Year! Thanks for sticking with me, and I can’t wait for what 2013 has to bring.

Happy Eating 🙂
mally

Cantaloupe Cilantro Salad

cantaloupe cilantro salad
There are so many great things about summer – hanging out at the beach, wearing shorts and flip-flops, late afternoon barbecues… and if you live in the Northeast like me, you know it’s been a crazy hot and humid summer this year.

To that end, this is an amazing, fresh and light summer salad that works as a perfect complement to grilled meats, and does just as well on its own as a snack when you need something cool.

Many thanks to my super Antarctic chef/insane adventurer/best friend Morgan for the recipe. Yeah, I said Antarctic- you didn’t know they had chefs down there? Girl’s gotta eat you know, even when you’re wandering indiscriminately among the penguins. She’s going back down south-south-south August 15, so once she’s there, I’ll only have this salad to keep me sane till she’s back next spring!

Cantaloupe Cilantro Salad
 
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Author:
Recipe type: Side
Serves: 4

Ingredients
  • 1 cantaloupe, peeled and cut into 1 inch chunks
  • ¼ cup diced red onion (about ¼ of a large red onion)
  • juice of 1 lime
  • ¼ cup cilantro, chopped
  • salt to taste (optional)

Instructions
  1. In a large bowl, toss cantaloupe and onion. Add ½ of the lime juice and cilantro, toss again. Taste, and if desired, add the rest of the lime juice and salt to your liking. Mix one more time and serve! If you’re not serving right away, keep chilled in the refrigerator.

cantaloupe cilantro salad

This is a great dish to make early in the week and snack on throughout the rest of the week. Gotta love dishes that get better and even more flavorful overnight!

Happy Eating 🙂
mally

Total Noms turns 100, some changes, and a GIVEAWAY!

Yes, you heard right, 100 years ago, I started this here blog to document my love of fo- OK, fine, more like a year and a half ago. But it’s been 100 posts and if you’ve been with me through them all, I salute you! And thank you very, very much from the bottom of my tummy.

I’ve been thinking what I could do that would be fun to celebrate my 100 post-aversary here on my little corner of the Internet. A parade admittedly seemed a bit grandiose, but just a mere acknowledgement of this momentous milestone didn’t seem like enough. So I’m doing what any self-respecting blogger would do- avoid real work and make a LIST!

Hold onto your lobster bibs, people, because it’s time for… Continue reading