Penne Rustica - lighter version

This is my favorite things to order at Macaroni Grill. I found the recipe on my friend Leah's recipe blog. As always, I lightened up a bit so I do not feel so guilty eating it!

Gratinata Sauce
3 tablespoons light butter
2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups fat free half & half
1 cup grated Parmesan cheese
1/2 cup skim milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper

1 pound penne rigate pasta, cooked

12 medium shrimp, peeled and deveined
2 skinless chicken breast fillets
1/2 cup (about 2 ounces) thick-sliced prosciutto, chopped

Topping
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika

Garnish
12 sliced pimentos
4 sprigs rosemary

Get a large saute pan ready (or you can grill the meats) by setting the temperature to medium high heat.

Prepare gratinata sauce by melting 3 tablespoons of butter in a medium saucepan over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove it from the heat.

Cook pasta following directions on the package (7 to 9 minutes in salted boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.

Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Put shrimp in a bowl rub them with oil, and sprinkle with salt and pepper.

Add a little oil in the pan to coat the pan. Cook the chicken for 5 to 6 minutes per side. Set the chicken aside to rest. Add the shrimp to the pan and cook for 2 minutes per side. When chicken has rested 10 minutes or so - slice each breast into strips.

Preheat oven to 500 degrees F. Grease a 9-inch glass or ceramic pie plate. Add 3 pasta, then chicken, shrimp and prosciutto to pie plate. Spoon in the gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle mixture over the top. Bake for 10 -15 minutes, or until tops begin to brown. Arrange the pimentos on the top, the n jab a sprigs of rosemary throughout the dish.

Makes 4 large servings.



*** Could be made ahead and frozen. If freezing leave off the topping & garnish until ready to cook. Thaw out completely, once thawed set on counter for 15 to 30 minutes before cooking. You will need to start cooking the dish on 350 to heat through - once heated through take dish out of the oven. Set the oven on 500 then add the topping and cook until bubbly. Top with garnish then serve.***

Pasta with Sausage, Sun-Dried Tomatoes & Spinach

1 Cup Mascarpone Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Cracked Black Pepper
4 Chicken Sausage or Italian Sausage links
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, sliced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach
1 box Pasta
Garlic Croutons, crumbled finely
Parmigiano Reggiano, grated (yes use the good stuff!!)

Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.

Bring a pasta pot of salted water to boil.

While waiting on the water, heat the oil in a skillet, and cook the sausage until it is cooked through and lightly brown. Add the garlic and cook another minute or two. Let cool a bit and then cut into slices - you want the juices to to re-distribute into the sausage.

Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the sausage, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese & crumbled croutons.

Shannon's Pasta

4 Chicken Sausage links (optional)
1 Box Penne Pasta
2 cups Fresh veggies; chopped (anything seasonal)
2 Tbsp Extra Virgin Olive Oil
Small jar of Pesto
2 Tbsp Fat Free half & half (optional)
1/4 to 1/2 cup Parmesan cheese; freshly grated
1/2 Fresh Lemon


Boil water. To a skillet cook sausage following pkg directions. Set aside. Add salt & pasta to boiling water cook to aldente. Add olive oil to pan saute veggies. After cooked to desired constancy; add salt & pepper. Add pesto (whole or almost whole jar) to veggies. If adding Half & half add now - maybe 2 TBSP. Dice sausage up and add to veggies in skillet. Save a cup of pasta water - drain pasta & add to veggies. Add pasta water (if needed) and parmesan cheese. Before serving squeeze half a lemon on top & stir.

Chive Risotto Cakes

Risotto is one of the favorite dishes at our house (loved by all which is rare!). When I saw Ina make these on Barefoot Contessa I had to try them and they were a hit! I serve the cakes with a green salad with a simple vinaigrette and broccoli for the boys. Believe it our not I did not change a thing from the original recipe. I love Ina's recipes, they are all so basic and delicious.


Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Extra virgin olive oil


Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees F.

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

Pasta Carbonara

I love the new Cooking Channel! I am sure I will be posting many recipes here after I try them. Here is my adaptation of Jamie Oliver's Zucchini Carbonara - I left out the zucchini because my man and boys will not eat anything from the squash family, but if I ever have any veg lovers over I will definitely add them. If you haven't watched Jamie Oliver's show - Jamie At Home, you should because you will learn so much about basic cooking skills and the importance of using the freshest ingredients possible.

1 lb Perciatelli*(or your favorite pasta)
2 Tablespoons Extra Virgin Olive Oil
8 slices thick slices pancetta or bacon, cut into chunks
4 large egg yolks
1/2 cup Fat Free Half and Half
2 big handfuls Parmesan (freshly grated)
Salt and freshly ground black pepper
1/2 cup fresh Italian Parsley, chopped (only use fresh!)
Pepper & Extra Virgin Olive Oil (for serving)

Prepare pasta according to directions for your pasta to be "Al Dente". Tip- before you add the pasta to the boiling water, add salt to the water. You will need at least a couple of tablespoons of Kosher Salt, the water should taste like the ocean.

To make the carbonara sauce, put the egg yolks into a bowl, add the half & half and half of the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.

In a large skillet add 2 Tbsp of Extra Virgin Olive Oil and the pancetta/bacon - cook until brown and crispy. I usually remove the oil to save a few calories & fat but never the brown bits in the pan, they contain all the flavor. Side note - I have not tried this with Turkey Bacon but it would definitely save on fat & calories.

Now it is time to mix everything together, I am going to borrow Jamie's words because he is such a great teacher and this part is important.

"It's very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the bacon, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.)

Get everyone around the table, ready to eat straightaway. While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. Add to serving dish, top with parsley, fresh pepper and drizzle of Extra Virgin Olive Oil - then serve and eat immediately, as the sauce can become thick and stodgy if left too long. "

I always reserve a little extra Parmesan, EV Olive Oil, Parsley & Pepper so each person can add more to their plate if they want it. I can never have enough cheese, Olive Oil & fresh herbs.

*Also known as Bucatini pasta - I buy Delallo Perciatelli at Sprouts.

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

Have you ever been to the Pick Palate blog? I found it through Meredith when she posted about making this dish. After I made this delicious pasta (that Jenny created) I had to explore her site. She is an amazing cook who comes up with wonderful family recipes and many scrumptious desserts. Since making this dish, I have made several of her recipes (can not wait to make this!) and will be putting them on here. I make so many that I will add a Picky Palate category to my blog. Thanks Meredith for introducing me to Jenny's blog. As always I made changes to the recipe to fit my family, go here to see the original recipe.

1 box Farfalle pasta
2 Tablespoons extra virgin olive oil
½ Cup finely chopped shallot
2 chipotle peppers in adobo sauce, chopped, from can
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups diced cooked chicken (often I use rotisserie)
1/2 Cup fresh cilantro leaves, chopped (we love cilantro!)
2 14 oz cans Muir Glen Fire Roasted diced Tomatoes
½ Cup half & half
Pinch salt
Pinch pepper
Pinch garlic salt

Place both cans of tomatoes into food processor and pulse until smooth. Prepare pasta according to package directions, drain and set aside. Heat 2 Tablespoons olive oil into large skillet over medium heat. Add shallot, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through, reduce heat to low. Pour tomato puree into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper and garlic salt to taste. Cook until heated through and serve. Top with additional lots of cilantro.

Chicken and Orzo Pasta

This is a recipe that I watched Giada De Laurentiis make on her show. I have made it for teacher luncheons but I add rotisserie chicken.

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups cooked chicken, chopped
2 cups fresh arugula (about 3 ounces), chopped*
3/4 cup crumbled ricotta salata cheese*
1/2 cup dried cherries, roughly chopped*
12 fresh basil leaves, torn*
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Taste it because you may need to add more salt (I did the last time I made it). Serve.

*You can make this with spinach, feta, walnuts, cranberries and oregano then call it a Greek pasta salad instead of Italian!*

Side note- Recently when I made this dish I could not find the Arugula or the Ricotta Salata, so I followed all the directions but used Feta and Spinach. So GOOD!

Risotto

My family loves Risotto. When I serve it to friends and family they say they do not make it because it seems complicated. It is really easy but you do have to babysit it - but it only takes 25 minutes to make. Once you have the basic technique down you can add anything you like to it. Serve it with roast chicken, crusty bread and salad.

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
2 cup Arborio rice
1 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
2 cups water
Salt and pepper
2 handfuls grated Parmigiano-Reggiano (use best Parmesan you can find)
Parmesan curls for garnish

Heat a large skillet over medium high heat. Put stock and water in a pot on the stove and bring to a boil. Once boiling, reduce to a simmer so the liquid will stay hot. Add extra-virgin olive oil, butter and shallot to the skillet and saute, stirring constantly 2 to 3 minutes. Add rice and let it toast for at least 2 minutes . Add the wine and let it completely absorb, begin adding the chicken stock/water mixture two ladle's full at a time. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it. When rice is cooked to desired consistency, remove from heat and stir in cheese. Put rice in a serving bowl and garnish with Parmesan curls.

Aunt Judy's Pasta

While visiting my Uncle Dennis and Aunt Judy in Connecticut years ago she made this delicious dish one evening. It is one of Jeremy's favorite pasta dishes and the boys will eat it too! I usually make it with chicken but she makes it with shrimp - both ways are wonderful. Next time I make it I am going to add toasted pine nuts - yum.

1 Box Penne Pasta
1/2 Stick of Butter
1/2 Cup Extra Virgin Olive Oil
2 or 3 Cloves of Garlic - finely chopped
2 or 3 Pounds Shrimp

and/or

3 Chicken Breasts
1 Cup Sun Dried Tomatoes (packed in oil)
2 Cans Artichoke Hearts
1/2 Cup Dry White Wine
2 Tbsp. Fresh Basil - cut in ribbons
1/2 lb. Feta - crumbled
1/2 Cup grated Parmesan Cheese
Salt & Pepper - to taste

Boil water for pasta, once boiling salt water and cook pasta until al dente (taste after 9 minutes). Once ready drain.

As water is coming to a boil- melt butter and oil over a medium heat in a large sauce pan. Once butter is melted, add chopped garlic - do not burn - remove from pan with slotted spoon (add back before mixing the pasta together). Cook chicken (season w/ salt & pepper) in sauce pan with butter & oil until done. Set aside and let juices redistribute before cutting into bite size pieces.

While chicken is cooking cut artichoke hearts into medium size pieces and then chop tomatoes and basil up as well. Grate Parmesan and set aside. While chicken is resting, add the artichoke hearts, tomatoes and 1 tbsp. basil to the oil & butter, bring to a boil, then add the wine. After you add the wine reduce heat to simmer and cook for a few minutes before adding chopped chicken and garlic pieces back to the pan.

Put pasta in a very large bowl, pour the contents from the sauce pan on top of the pasta, season with salt and pepper to taste. Add Feta and Parmesan to bowl and mix well. Garnish with remaining Tbsp. of basil, then serve.

Mom's Lasagna

You can make this lasagna one to two days ahead; let it sit on counter for at least 15 minutes before baking.

1/4 Cup Oil
1/2 Cup Onion (chopped)
2 Med. Cloves of Garlic (chopped)
1 pound ground beef
3 Tbsp Parsley (dried)
1 Tbsp Basil (dried)
1 Tsp Salt
1 Tsp Pepper
1 Tbsp powdered Oregano
16 Ounce Can Stewed Tomatoes (diced)
1 small can Tomato Paste
1 Pound Box of Lasagna Noodles
16 Ounce Container Cottage Cheese
3 Cups shredded Mozzarella
Grated Parmesan to cover the top

Cook oil, onions and garlic over medium heat until onions are translucent. Add beef and brown with onions and garlic. Add next 7 ingredients to pan and simmer for 45 minutes.
When the meat is almost through simmering cook noodles until al dente. Drain from water and rinse so they do not stick.

Preheat Oven to 350*

Assembly-
My mom puts all the noodles in the bottom of a 13x9x2 pan. (If you want layers, you will need to double your meat sauce, as you will not have enough meat as the recipe is written.) Next, add half of the meat sauce, cottage cheese and then the mozzarella. Put on rest of the meat sauce and then top with paremesan cheese. Cook for 30 minutes or until it starts to bubble. Let it sit on the stove for 15 minutes so it can "sit up" before serving. Serve with salad and garlic bread.

Fried Ravioli

Olive oil, for frying

1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping (I used Vodka Cream Sauce)

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. Yield: 4 to 6 servings
Recipe courtesy Giada De Laurentiis

Baked Pasta

1 pound ground beef
1 to 2 tbsp. olive oil
1 medium onion, finely chopped
1 to 2 clove garlic, finely chopped
Salt and Pepper to taste
1 tsp. oregano
1 tsp. basil
1 - 16 oz. pkg. Penne pasta
1 - 26.5 oz. jar prepared spaghetti sauce
6 oz. shredded mozzarella cheese
6 oz. sliced provolone cheese
1 1/2 cups sour cream
Grated parmesan cheese

Put 1 to 2 tablespoons of olive oil in a large skillet on medium low heat and sauté the onions and garlic. Keep heat low enough to not brown garlic- cook till onions are translucent. Brown ground beef in onions and garlic. Add salt, pepper, spaghetti sauce, basil and oregano. Simmer for 15 minutes.

Meanwhile cook pasta according to package directions for al dente (want pasta to have a “bite” to it as you are baking it later and do not want it over cooked when you serve it). Drain.

In a buttered 9x13 baking dish layer 1/2 of the pasta, provolone cheese, sour cream, 1/2 spaghetti meat sauce, remaining 1/2 of the pasta, mozzarella cheese and remaining meat sauce. Sprinkle parmesan cheese over top to cover dish.

This can be assembled ahead of time. If assembled the day before set out on counter 10 -15 minutes before baking.

Bake in a preheated 350 oven for 30 minutes or until hot and cheese is melted.

Serves 8 - 10 very heartily; great for a crowd or split in half serve one tonight and freeze other half for later. Serve with salad and bread.

Image from penzeyzone.com