Pasta Carbonara

After cooking up a storm on Monday, I was feeling like taking it easy last night. I wasn't sure what to make and then I watched an episode of Everyday Italian where Giada made Pasta Carbonara. It looked pretty easy and I had all the ingredients on hand. The recipe turned out really well and was a fun take on the traditional carbonara recipes. Its a great recipe for a breakfast for dinner meal. I will admit I let the sauce cook through because I don't like the idea of eating raw egg. Next time I make this I will probably add some bacon or pancetta. Overall, a pretty good recipe.

Giada's Carbonara
Source: Giada de Laurentis

1 bunch asparagus, ends trimmed, rubber band left on (I used leftover asparagus from last night's meal)
1 pound linguini
1 cup Basil Aioli, recipe follows
1 cup shaved pecorino (I used grated Parmesan)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
4 to 6 large eggs
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Basil Aioli:
1 clove garlic, minced
2 large egg yolks*
2 teaspoons mustard
1 teaspoon lemon juice
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup vegetable oil
1/2 cup extra-virgin olive oil

Yield: 1 cup
Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Garlic and Citrus Roast Chicken Dinner

Tonight we had company for dinner so I decided to finally try Giada's recipe for Garlic and Citrus Roast Chicken. I have heard lots of people rave about this recipe and they were definitely right. The chicken had lots of flavor and was really moist. I think its the best roast chicken I've ever made. I started the meal off with a spinach salad with mandarin oranges, pine nuts and homemade Parmesan crisps. I used Girard's Champagne Salad Dressing. It goes really well with a spinach salad and the flavors match well with the citrus and garlic chicken. I also made Giada's oven roasted potatoes. I didn't use a mix of potatoes but used all baby reds. I've made this recipe before and its so simple and so delicious. The herbs de Provence are the key. I also decided to make one of my new favorite recipes, asparagus with Parmesan butter. I found this recipe on epicurious.com a few months ago and after making it added it to my keeper file. Boiling the asparagus and then broiling them briefly produces perfectly cooked asparagus. The Parmesan compound butter makes the dish. Finally, for dessert I made a berry cookie cobbler from my Semi-Homemade cookbook. I love this recipe! Its simple to make but presents very well. I've yet to serve it to guests who didn't love it. I have to say this was one very delicious meal! Sorry no pictures but my camera card is full!

Garlic and Citrus Roast Chicken
Source: Giada de Laurentis

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Roasted Baby Potatoes with Herbs
Source: Giada de Laurentis

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

ASPARAGUS WITH PARMESAN BUTTER

Source: Epicurious.com

Rinse and trim 1 pound of asparagus. (To trim, bend and break off tough, woody bottoms of stalks. There should be a natural spot on the stalk where this easily occurs.) Cook the asparagus in a large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange on a broiler-proof platter. Preheat broiler. Meanwhile, beat 3 tablespoons butter at room temperature in a medium bowl until fluffy. Beat in 1/2 cup (packed) grated Parmesan cheese (about 21/2 ounces), 1 tablespoon chopped fresh basil, 1 large garlic clove (chopped) and 11/2 teaspoons fresh lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Makes 4 servings.

Berry Cookie Cobbler

Source: Semi-Homemade Cooking

2 bags (12 ounces each) frozen mixed berries, thawed
1 container (21-ounce) apple pie filling
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 roll (18-ounce) prepared sugar cookie dough
Vanilla ice cream

Preheat oven to 350 degrees.

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Margarita Chicken

Last night we had Margarita Grilled Chicken for dinner. I have been making this recipe since college and it is one of my all time favorites, especially in the summer. This recipe is easy to make and healthy too. I served it with another one of my favorite summer recipes, black bean and corn salad. This salad is great for a pot luck, the original recipe which I halve makes 12 servings. The cucumber is a really nice addition. I omit the poblano chili but if you like heat it probably adds a nice kick. We also had brown rice with this meal. We are not big ice cream eaters in our house. I like ice cream but its not something I generally keep in the house. The other day I was talking to a friend and she mentioned mint chocolate chip ice cream. I've never had it and it sounded good, especially with our current heat wave. So for dessert, I whipped up a batch of Ghiradelli brownies and served with a scoop of mint chocolate chip ice cream. I must admit mint chocolate chip might be my new favorite flavor!

Margarita Grilled Chicken

1/2 cup Bacardi Frozen Margarita Mix
3 Tbsp lime juice
1 clove garlic, crushed
4 chicken breasts
1 tsp coarse salt

Marinate chicken in margarita mix, lime juice and garlic 1-2 hours . Remove chicken from marinade, sprinkle with salt and grill. Note: Save some mixture not touched by the chicken to brush on when grilling.

Black Bean and Corn Salad

This recipe makes 12 servings so I usually halve it.

2 cups frozen corn or canned summer crisp
2 cups chopped tomatoes (4 medium)
2 cups chopped, seeded and peeled cucumbers (2 large)
3/4 cup chopped onions (I usually omit)
3/4 cup fresh cilantro leaves, chopped
3 poblano chiles, seeded and finely chopped ( I usually omit)
1 15 oz can black beans, rinsed and drained
1/2 cup cider vinegar
3 Tbsp extra virgin olive oil or vegetable oil
2 teaspoons sugar
1/2 tsp salt

1. If corn is frozen, prepare as directed and drain, otherwise go to step 2
2. In large bowl, combine corn, tomatoes, cucumber, onions, cilantro, chiles, beans and vinegar; mix well. Let stand at room temperature for 30 minutes.
3. Just before serving, in small bowl combine oil, sugar and salt, mix well. Add to salad and toss gently.

Progressive Dinner Appetizers

Artichoke Pesto Torta

Bruschetta

Mini Meatballs in Marinara Sauce

Zesty Appetizer Wheels

Tonight we participated in our first progressive dinner. We planned the dinner with several friends in the neighborhood as part of our celebration of National Night Out. We were the first house on the tour so we did appetizers. We didn't have a main course in the dinner, the next house did appetizers as well and the third had dessert. All in all the food was delicious and everyone had a great time. We were so stuffed it seemed like a very long walk home! For my part of the dinner, I made some of my favorite recipes. This is my second time to make the Sangria recipe and I'm hooked. I substitute cognac for the brandy and use whatever fruit is in season. Today I used apples, plums and blackberries. The appetizer pinwheel recipe is one of my favorite appetizers to make. I found the recipe years ago and I use it all the time. I actually just entered it in a recipe contest. The artichoke pesto torta is one of my new recipe finds. This is the third time I have made it and its always a hit. Its perfect for summer because it has a light and refreshing taste. I added a little cracked pepper on top to finish it off. The bruschetta is my own recipe I configured from several I have seen. I only use Muir Glenn canned tomatoes and they taste just as good as fresh in most recipes. I don't have a recipe for the meatballs. I just eyeball all of my ingredients. We really enjoyed our first progressive dinner and can't wait to do it again!

Red Wine Sangria
Source: Bobby Flay
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Pomegranate seeds
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Artichoke Pesto Torta
Source: Giada De Laurentis

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.

Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.

Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.

Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

Zesty Appetizer Wheels

12 slices hard salami

1 (8 oz can) reduced fat crescent rolls

1/3 cup plus 2 tablespoons grated parmesan cheese

2 tsp Italian Herb Seasoning (or combo of garlic powder, basil, oregano, freshly ground pepper)

Roll out dough into two rectangles.

Sprinkle each rectangle with 3 Tbsp parmesan cheese. 2 tsp Italian Herb Seasoning.

Lay 6 slices of hard salami on top of each rectangle. Roll up each rectangle tightly creating two logs, pinching together seam. Place on cutting board and cut eight slices in each log. Bake at 350 degrees by about 13 minutes.

Bruschetta

Slice French Baguette into thin slices. Drizzle with Olive Oil. Bake in Oven at 350 until golden brown. Immediately after removing from oven rub with garlic clove. Top with Muir Glenn diced tomatoes with basil and parmesan cheese. Return to oven for 5 more minutes.

Parmesan Crusted Pork Chops and Blackberry Muffins

I've had Giada's recipe for Parmesan Crusted Pork Chops on my list of recipes to try forever and finally made it last night. The pork chops lived up to all the glowing reviews I read. The meal was simple and delicious. I made them on the stove top last night but they would probably be great and a little less messy if cooked in the oven as well. I served the pork chops with Parmesan and Basil Orzo, a favorite recipe from Allrecipes.com. I also added a side of balsamic marinated green and wax beans. Additionally, I just purchased a Muffins cookbook at Williams Sonoma's annual sale, so I decided to make a batch of blackberry muffins. The muffins had a great crunchy topping and were really moist. This recipe is a great way to take advantage of the wonderful crop of summer blackberries.

Parmesan Crusted Pork Chops
Source: Giada de Laurentis

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Parmesan and Basil Orzo
Source: Allrecipes.com

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Directions:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Blackberry Muffins
Source: Williams Sonoma Muffins

Blackberry Muffins For the topping: 1/3 cup sugar 3 Tbs. all-purpose flour Grated zest of 1/2 lemon 2 Tbs. unsalted butter, melted 1/3 cup pecans, finely chopped For the muffins: 2 cups all-purpose flour 3/4 cup sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon Grated zest of 1/2 lemon 1/4 tsp. salt 1 egg, beaten 5 Tbs. unsalted butter, melted 1 cup buttermilk 2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed Unsalted butter for serving Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside. To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix. Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect). Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

Spicy-Honey Brushed Chicken Thighs

I saw this recipe for the honey brushed chicken thighs in the March issue of Cooking Light and subsequently read several rave reviews about it on my cooking board. The reviews were right, this recipe was not only really good but very easy. Also, aside from the chicken, the ingredients are things I always have on hand. I would note the thighs took much longer to cook than the times given in the recipe. The only thing I might change next time is to use chicken tenders, as chicken thighs are not my favorite. I also made a slow cooker macaroni and cheese and sauteed spinach with garlic to accompany the dinner. The macaroni and cheese was simple to make and had good flavor. You don't even have to precook the macaroni for this recipe. I've been trying different macaroni and cheese recipes in an attempt to find the perfect one. I really like creamy macaroni and cheese and haven't found a recipe like that yet. I've made recipes from both Martha Stewart and Paula Deen. Both were good but not quite what I was looking for. This slow cooker recipe was also good but more like a baked macaroni and cheese casserole.

Spicy-Honey Braised Chicken Thighs

Ingredients

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Yield

4 servings (serving size: 2 chicken thighs)

Extra-Cheesy Macaroni and Cheese
Southern Living Slow Cooker Cookbook

1 8 oz package shredded Italian three-cheese blend
1 8 oz package shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1 12 oz can evaporated milk
1 1/2 cups milk
1 tsp salt
3/4 tsp dry mustard
1/4 tsp ground red pepper
1/2 tsp black pepper
1 tsp garlic powder (this was not original to the recipe, I added it)
8 oz small shell pasta (2 1/4 cups) uncooked

Combine cheeses in a bowl and set aside.

Whisk together eggs and next 7 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into lightly greased 3 quart slow cooker; sprinkle with 3/4 cup cheese mixture.

Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture. Makes 6-8 servings.

For the wilted spinach, I sauteed 1 clove garlic in 1 tbsp olive oil for about 2 minutes. I then added the fresh spinach and cooked until wilted.

Slow Cooker Thai Ribs

Over the past few years I have been doing lots of experimenting with my crock pot in attempt to learn how to use it. My favorite cookbooks for the slow cooker are the Southern Living Slow Cooker Cookbooks. I've made several recipes from both books including, tortilla soup, garlic-rosemary chicken, Italian pot roast, Cranberry pork roast, Asian pork loin, Saucy apples n' pears, maple glazed pears and cheesy spinach artichoke dip. They were all successes and I admit, I have a lot more recipes flagged to try! Allrecipes.com also has some good recipes, my favorite barbecued brisket recipe is from the site. Yesterday I decided to make ribs in the slow cooker. I didn't feel like traditional barbecue ribs so I decided to make the Thai Style Ribs listed as an editor's favorite recipe. The house smelled so good while they were cooking. The ribs came out very tender and had a really nice flavor. I usually make my barbecued ribs in the oven but now I can't wait to try them in the slow cooker after how well this recipe worked. I served the ribs with Jasmine rice and steamed Asian vegetables. Sorry no picture, but we ate late last night.

Thai-Style Ribs
3 1/2 pounds pork baby back ribs, cut in half (I had small pork ribs from Whole Foods that had already been separated from the rack)
1 11.5 oz can Welches frozen orange-pineapple-apple juice concentrated, thawed and undiluted
3/4 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup fresh minced cilantro
2 tablespoons fresh ginger
1 garlic clove, pressed
2 teaspoons sugar
Garnish: fresh cilantro sprigs

Place ribs in large shallow dish or zip-top freezer bag. Combine juice concentrate and next 6 ingredients in a small bowl with wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover to seal and chill 8 hours, turning occasionally.

Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of slow cooker, stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on High 1 hour. Reduce heat to low and cook 5 hours.

Microwave reserved 3/4 cup sauce in 1 cup glass measure at High 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired. Makes 2-4 servings.