What I Made Last Night

My parents were in town these last few days and my mom LOVES vegetables. I wanted to make something that really focused on the pure vegetable flavor and I thought this recipe was perfect. Roasting vegetables brings out the sweetness and pure flavor in all of them. Even though my dad and I aren't big bell pepper fans, I wanted to use them to stay true to this recipe since it had such a high rating on foodnetwork.com. It turned out VERY VERY sweet and nice, but you really have to be a vegetable lover to appreciate and fully enjoy this meal. I probably wouldn't make it again, but I definitely felt healthier after eating it!



Pasta Primavera

by Giada de Laurentiis
6 Servings

Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

What I Made Last Night...

I made these pulled chicken sandwiches amidst my boyfriend's pleas against it (he's not a sandwich kind of guy); but, after I made them he quickly changed his mind. He is asking to have these made at all of our summer parties and for dinner at least once a month. They were a HIT! I made one modification - instead of using regular barbecue sauce, we used a jerk flavored sauce as a substitute. It made this extra spicy and flavorful.


Pulled Chicken Sandwiches

David Lawrence
From Every Day with Rachael Ray
February 2007

MAKES EIGHT SANDWICHES
Prep Time: 15 min
Cook Time: 40 min

Ingredients:

4 skinless, boneless chicken breast halves (about 2 pounds)
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 kaiser or French rolls, split
6 ounces shredded Monterey Jack cheese (about 1 1/2 cups)

Directions:
1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

Recipe of the Day

I've made this recipe at least 10 times and each have been a winner! Actually I take that back 9 out of 10 have been a winner (the 1 bad time was totally my fault, I overcooked it and it was completely dry). It is so easy and straightforward and the result is just delicious. I followed the recipe exactly as is. Enjoy!!

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Recipe courtesy of Giada de Laurentiis

INGREDIENTS:

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

DIRECTIONS:
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

The Rachael & Giada Obsession

As of three years ago, I have become actively involved in cooking. I rarely eat out anymore and am a part of a cooking club that meets every few weeks. Part of the reason I have become so enthralled by cooking is because of two shows on the Food Network: 30 Minute Meals and Everyday Italian. When I acquired my Tivo, I was able to record these shows and watch them on a regular basis. After preparing a few of Giada's and Rachael's meals for myself and friends, I became so confident and began delving into other cuisines as well as creating a few dishes on my own. Throughout this blog I'll try and snap some shots of some dinners I've made for myself as well as the spreads we have for the cooking club. I just made this the other day and it was fabulous!!

Leeky, Creamy Chicken & Dumpling Soup