Penne with Cauliflower and Pancetta

Rachael Ray's cookbooks were some of the first I owned. I received a copy of 30-Minute Meals right after college when I still lived at home with my parents. While I experimented with her recipes, and I think Rachael was the first television personality who ever inspired me to try more cooking, I couldn't stand her mostly photo-less cookbooks. There's something about seeing the end result of a recipe that is important to me. I was very excited when she came out with Rachael Rays' Look and Cook, and I finally purchased a copy. This recipe jumped out at me when I first skimmed through the recipes and photos. The only change I would make to this recipe is to use less rosemary next time. I love the smell and taste of rosemary, but I do not like the texture of it. I have a weird thing when it comes to textures, but that's a whole other story! I recommend you give this pasta dish a try. You could make a vegetarian version of this dish by omitting the pancetta and replacing the chicken stock with a veggie stock. I also found a slightly different version of this recipe online that added spinach or watercress. Check out more of Rachael's recipes on Saturdays with Rachael Ray.

You will need:
*salt and pepper
*1 pound whole wheat penne pasta
(As you can see, I did not use penne. Any shape will do. I enjoyed rotini)
*1 head cauliflower
*2 tablespoons extra virgin olive oil
*1/4 pound pancetta, finely diced
*1 head cauliflower
*1 onion, finely chopped
*3 large cloves garlic, chopped
*2-3 sprigs rosemary, finely chopped (about 2 tablespoons)
*Freshly grated nutmeg (I used ground nutmeg)
*1/2 cup white wine
*1 cup chicken stock
*1 cup grated extra-sharp white cheddar cheese

1. Bring a large pot of water to a boil; salt the water, add the pasta, and cook until al dente. Drain.

2. While your pasta is cooking, trim the cauliflower and chop it into small florets.

3. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta, if using, and cook until the fat renders(about 2 minutes). Stir in the onion, garlic, rosemary, and cauliflower; season with salt, pepper and a little nutmeg. Cook covered, stirring occasionally, for about 7 minutes or until cauliflower is just about tender.

4. Add the wine and cook uncovered until slightly reduced, about 1 minute. Add the stock and reduce the heat. Keep covered until the pasta is finished cooking.

5. Once the pasta is drained, toss with the cauliflower pan and add the cheese. Adjust any seasonings to taste. (Add spinach or watercress topping if desired. I am going to try that next time)

Chocolate Cupcakes with Chambord Ganache Frosting

I was pretty consistent with keeping the cupcake trend going for my friend's birthdays. This month I've slacked a bit due to more demands at school, but I promise that I'll get back at it soon! When I spotted this cupcake recipe on My Baking Addiction, I filed it away for my friend Meghan's birthday. This were rich and delicious, and I think I've discovered a go-to chocolate cupcake recipe. I loved the ganache topping on these and the subtle hint of raspberry that the Chambord provided balanced the heavy chocolate texture. Everyone seemed to enjoy these as evidenced by our ability to pawn off any leftovers!

For the cupcakes, you will need:
*1 3/4 cups flour

*2 cups sugar

*3/4 cups cocoa powder

*2 teaspoons baking soda
*
1 teaspoon baking powder
*
1 teaspoon kosher salt
*
1 cup buttermilk, shaken

*1/2 cup vegetable oil
*
2 large eggs, at room temperature

*2 teaspoons pure vanilla extract

*1 cup freshly brewed hot coffee (I used a dark espresso blend)

For the frosting, you will need:
*18 ounces semi sweet or bittersweet chocolate, chopped pieces or chips
*
1 ½ cups heavy cream

*4 tablespoons Chambord

1. Preheat the oven to 350 degrees F, and line two standard muffin tins with cupcake wrappers.



2. In a large mixing bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, and salt. In the bowl of a stand mixer, combine the buttermilk, oil, eggs, and vanilla.

3. With the mixer on low speed, slowly incorporate the mix of dry ingredients. Add the coffee and stir to combine. 



4. Place the in the muffin tins until each is about 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely before frosting.

5. Place chocolate in a large heat safe mixing bowl.


6. Heat heavy cream over medium heat until it just begins to boil. STAY at the stove to ensure that the cream does not boil over.

7. Immediately pour the hot cream over chocolate; let sit for five minutes.

8. Begin stirring or whisking the cream starting in the center of the bowl and working your way out. Continue until the cream and chocolate are combined. Allow your ganache to cool for 15 minutes before you add the Chambord.

9. Allow ganache to cool completely and set up before frosting the cupcakes. This should take about two hours at room temperature, or you could place the bowl into the refrigerator for about an hour. If you use the fridge, be sure to stir the ganache every 10-15 minutes so that it does not get too firm.

10. Top the cupcakes with the ganache through a tipped piping bag.

Basil Chicken in Coconut Curry Sauce

My cookbooks are neglected. We haven't found an area in the kitchen to keep some, so they remain forgotten in our guest room. My Google Reader is my go-to source for new recipes, and I love when I'm reminded of a cookbook I already own. This recipe was posted on Proceed with Caution, and it comes from the Better Homes and Gardens Bridal Edition Cookbook. I am going to try and cook more from my cookbooks this summer, so stay tuned!

You will need:
*2 teaspoons curry powder
*1/2 teaspoon black pepper
*1/2 teaspoon salt
*1/4 teaspoon chili powder
*4 boneless, skinless chicken breasts
*1 tablespoon olive oil
*1 cup chopped red onion
*2 jalapenos, seeded and finely chopped (omitted because I forgot to buy them!)
*5 cloves garlic, minced or grated
*1 can light coconut milk (14 oz)
*1 tablespoon cornstarch
*3 tablespoons fresh basil, cut into ribbons
*1 teaspoon freshly grated ginger
*3 cups cooked rice

1. Combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder into a medium bowl. Cut raw chicken into 1-inch pieces and add to spice mixture in bowl tossing to coat. Cover and chill for 2 hours.

2. Heat oil into a large nonstick skillet over medium-high heat. Add half of the chicken. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from pan. Repeat with remaining chicken.

3. Add onion, jalapeno peppers, and garlic to pan. Cook and stir until tender but still crisp-about 8 minutes.

4. Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to the hot pan with the onion mixture. Cook and stir until slightly thickened and bubbly.

5. Return chicken to pan. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice.

Chicken Parm with Pepperoni

I think I could eat Italian-inspired food every day. I work in an Italian restaurant, and I never tire of anything with cheese and sauce. From pizza to pasta, the possibilities are endless. Eat, Live, Run posted this delicious Food and Wine recipe a few months ago. I figured chicken smothered in cheese was bad enough for me, so I hesitated to add pepperoni. Well, I have no regrets as this is now my go-to chicken parmesan recipe. Dave refers to it as "pizza chicken." I served this with zucchini (which I love in tomato sauce) instead of pasta. I highly recommend giving this recipe a try.

You will need:
*4 chicken cutlets, or 2 butterflied chicken breasts
*2 cups panko breadcrumbs
*2 eggs
*1/2 cup flour
*1/4 cup milk
*1 cup shredded mozzarella
*about 2 oz. pepperoni (I figured about 12 slices)
*1/4 cup freshly grated Parmesan cheese
*1 large jar of your favorite tomato sauce
*1/4 cup cooking oil (canola is probably best, I used vegetable because that's all I had)
*salt and pepper to taste

1. Preheat your oven to 450 degrees.

2. In a shallow bowl of rimmed plate, combine the eggs and milk. In another, place the panko. And in the final dish, spread the flour.

3. Season the chicken with salt and pepper. Dunk one chicken cutlet at a time into the eggs/milk, followed by the panko and then the flour. Repeat this dipping process until all chicken pieces are battered.

4. Heat your oil in a large skillet over medium heat. Add the chicken breasts and lightly fry until golden and cooked through. Drain the chicken on paper towels before placing into a greased casserole dish. Cover the chicken with tomato sauce, Parmesan, and mozzarella. Place the pepperoni on top of the cheese covered chicken. Bake for 15 minutes.

Lemon Kale Pasta

I have developed a love for kale. I spotted this recipe on Annie's Eats, and I knew it was something I'd enjoy. Dave will eat things made with kale, but he tires of it quickly, so I need to spread out my recipes featuring this leafy green. This dish would make a perfect summer side hot or chilled. We used it as a main dish, and I think I would pair it with some more protein next time.

For the dressing, you will need:

*2 cloves garlic, minced
*1/2 teaspoon kosher salt, divided

*1/2 cup finely grated Parmesan cheese

*5-6 tbsp. extra virgin olive oil

*juice of 2 lemons
*1/4 tsp. red pepper flakes

*ground black pepper, to taste

For the pasta dish, you will need:
*
1 lb. whole grain pasta
*
1 bunch kale, stems removed, cut into 1/2 ribbon strips (don't forget to rinse and dry first!)
*
lemon slices and additional Parmesan, for serving if desired

1. 
Bring a large pot of water to boil for the pasta. Once the water reaches a rolling boil, cook pasta according to the package directions.

2. While waiting for the water to boil, make the dressing. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash this combination into a paste with a fork. Place the garlic paste in a small bowl and whisk to combine the Parmesan, olive oil, lemon juice, red pepper flakes, and black pepper.

3. Place the kale ribbons in a large bowl and toss with the dressing to coat. When the pasta is finished, drain, and allow it to cool for 2 minutes.

4. Toss the pasta with the dressed kale until well coated. Serve with additional Parmesan cheese and lemon slices.

Goat Cheese, Asparagus, and Sausage Pasta

I have many recipes starred in my Google Reader and/or saved on my computer. Sometimes, I find it overwhelming as I try to do my weekly menu plans and cycle through so many choices. We strive to cook at least one new dinner every week, and I always have plenty of choices from this ever expanding recipe collection. This is a recipe from Pink Parsley that I had saved almost a year ago. It is originally from the Everyday Food: Fresh Flavor Fast cookbook. With roasted asparagus and goat cheese, why did we wait so long? This was delicious!

You will need:
*2 bunches of asparagus (about 2 pounds), woody ends removed
*olive oil
*3 tablespoons unsalted butter cut into small pieces
*kosher salt
*ground black pepper
*4 links chicken sausage-I used Italian
*13 oz. of a small-shaped pasta-such as penne, shells, rotini (We like whole grain Barilla)
*4 oz. fresh goat cheese, softened
*2 Tablespoons Parmesan cheese
*I also added a touch of garlic powder

1. Preheat oven to 450. Toss or spray asparagus with olive oil and place them on a baking sheet. Top with salt and pepper. Slice chicken sausage into 1-inch rounds and add to the baking sheet alongside the asparagus. Roast until tender, tossing the asparagus and turning the sausage, after about 10-15 minutes. Slice asparagus into 2-inch pieces once it is roasted.

2. Meanwhile, bring a large pot of water to a boil. Add salt to the boiling water, and cook the pasta until al dente. Reserve 1 1/2 cups of the cooking water; drain the pasta.

3. Whisk together the softened goat cheese, butter pieces, Parmesan cheese, and 1/2 cup of the pasta water. Season with salt, pepper, and garlic powder; whisk until smooth.

4. Return the pasta to the pot, and toss with the goat-cheese mixture, asparagus, and chicken sausage. Add pasta water a few tablespoons at a time until a thin sauce coats the pasta. You're ready to serve!

Lemon Ricotta Cookies

These cookies are a light tasting treat that aren't as citrus-tasting as I thought they'd be. With extra ricotta hanging around, I was in search of a way to use it up and create a brunch sweet. I found this adapated Giada recipe on Two Peas and Their Pod, and it was perfect. I think these cookies would be a fabulous addition to any Easter themed meal. This recipe yields a lot of cookies, but after bringing them to two brunch events, I did not have many leftovers.

For the cookies, you will need:
*
2 1/2 cups all-purpose flour

*1 teaspoon baking powder 

*1 teaspoon salt

*1 stick unsalted butter, softened

*2 cups sugar

*2 eggs

*1 (15-ounce) container whole milk ricotta cheese
*
3 tablespoons lemon juice

*1 lemon, zested

For the glaze, you will need: 

*1 1/2 cups powdered sugar 

*3 tablespoons lemon juice 

*1 lemon, zested

1. Preheat the oven to 375 degrees F.

2. Combine flour, baking powder, and salt in a medium bowl.

3. In the bowl of a stand mixer, combine butter and sugar and beat until light and fluffy (about 3 minutes) Add the eggs, one at a time, and beat until incorporated. Next, mix in the ricotta cheese, lemon juice, and lemon zest. Stir in the dry ingredients, and beat just until combined.

4. Line 2 baking sheets with silicone baking mats or parchment paper. Using a cookie or icecream scoop, spoon the dough onto the baking sheets. Be sure to leave some space because the cookies do spread out quite a bit. Bake for 15 minutes or until the cookies are slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

5. To make the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl; stir until smooth. Spoon about 1/2-teaspoon of the glaze onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours before storing or serving.

Baked Donuts

I finally caved and bought a donut pan. I had been saving delicious baked donut recipes, so when I needed to order some things from Crate and Barrel, I added the Wilton donut pans to my order. The first recipe I tried came from Prevention RD. These were a good, lighter donut option that I served at mom's birthday brunch. They were tasty, but they didn't scream "donut" to me. I do realize this is most likely because they weren't fried! I am going to continue to try my variety of donut recipes to find a favorite.

It should be noted that I live in the land of Dunkin Donuts. There is one almost every other mile around here. Therefore, I am going with the spelling d-o-n-u-t for the blog.

You will need:
*1 cup all-purpose flour

*1/3 cup sugar

*3/4 tsp baking powder
*
3/4 tsp baking soda

*1/4 tsp salt
*
1 egg
*
1 small-single-serving container Chobani vanilla Greek yogurt
*1 tbsp vegetable oil
*
2 tsp lemon juice
*
1 tsp vanilla extract

*2 tbsp semi-sweet chocolate morsels

1. Preheat oven to 400 F.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, combine egg, yogurt, canola oil, lemon juice, and vanilla extract. Fold the wet ingredients into the dry, mixing until just combined.

4. Spray the donut pan with nonstick cooking spray; divide the chocolate morsels in the bottom of each of the donut tube pans. Divide batter among pans. Place the batter only about half full because these will rise.

5. Bake for 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire rack.

Escarole and Squash Lazy Lasagna

This Rachael Ray recipe was fabulous! With all the recent attention I've given to kale, I forgot how much I enjoy escarole in dishes. This is a recipe that uses many pots and pans, but the result is worth it. I felt like it gave us a hearty veggie serving, and I used skim milk to lighten the creamy sauce. We are planning on enjoying this again while it still feels like winter around here. This was enough food for days. We enjoyed it for dinner, a few lunches, and another leftover dinner. It would be a great dish to serve to company on a chilly night.
You will need:
*1 medium butternut squash, peeled and chopped into 1-inch pieces
*2 tablespoons olive oil with more for drizzling
*salt and pepper
*1 pound ruffle-edge lasagna noodles, broken into irregular shapes
*4 cloves garlic, finely chopped
*1 medium head escarole, chopped
*1 cup chicken stock
*1 1/2 cups ricotta cheese (I prefer part-skim)
*small handful of sage leaves, thinly sliced
*1/2 cup grated Parmigiano-Reggiano
*2 tablespoons butter
*2 tablespoons flour
*2 cups milk (I used skim)
*Freshly grated nutmeg (I used ground)
*1 1/2 cups Italian Fontina or Gruyère cheese (I used Gruyère)


1. Preheat oven to 400°F. Arrange the squash on a baking sheet and lightly dress with a drizzle of olive oil, salt, and pepper. Roast for 35-45 minutes. Squash should be golden at edges and tender.

2. Meanwhile, bring a large pot of water to a boil and under-cook pasta by about 2 minutes. While the water comes to a boil, heat about 2 tablespoons olive oil over medium heat in a saute pan. Add garlic and stir a minute then add escarole and wilt. Season with a little salt and pepper, and add stock. Keep at a gentle simmer until ready to use.

3. In a small bowl, stir together ricotta, sage, salt, pepper and Parmigiano-Reggiano cheese.

4. In a saucepot, melt butter over medium heat. Whisk in flour; cook a minute or so then whisk in milk. Increase the heat a bit and season sauce with salt, pepper, and a little freshly grated nutmeg. Let sauce thicken to coat the back of a spoon then taste to adjust seasonings.

5. Drain lasagna noodles and add them back to hot pot. Stir in ricotta cheese mixture, then fold in roasted squash and escarole. Transfer to a casserole dish and pour the milk sauce evenly over the top. Cover with scant layer of Fontina or Gruyère cheese, and place in the hot oven on center rack. Switch oven to broil and leave casserole in oven until lasagna is brown and bubbly all over, about 4 minutes.

*Find more Rachael Ray recipes on Saturdays with Rachael Ray hosted by Taste and Tell.

Bacon Pierogi Bake

Frozen pierogies are a staple in this house. We sometimes saute them with garlic for lunch, or make a simple dinner by topping them with tomato sauce. As soon as I saw this recipe in December's issue of Cooking Light, I knew I was going to love it. This dinner has popped up on a variety of blogs these past few months, and every post was a reminder that I wanted to make it. Well we finally tried it, and it did not disappoint! When we make this again, I think it would be great with spinach added in. So here's another recipe that supports the bacon-makes-it-better motto.

You will need:
*1 (16 oz) package frozen potato and onion pierogies
*cooking spray (I use my Misto)
*2 center-cut bacon slices, chopped
*2 garlic cloves, minced
*3 oz. reduced-fat cream cheese
*1/2 cup lower-sodium chicken broth
*1/2 cup shredded sharp cheddar cheese
*1/4 cup thinly diagonally sliced scallions
*1/4 cup chopped seeded plum tomato (omitted this time)
*1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400. Spread the pierogies in a 11 x 7-inch glass baking dish coated with cooking spray.

2. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth , stirring with a whisk until smooth.

4. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese. Bake at 400° for 20 minutes, or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.