Pizza Margherita

Pizza Margherita is a great staple recipe to have in your repertoire. It is a classic, Italian style pizza inspired by the colors of the Italian flag (red, white and green.) And it is such a treat! A great, easy and quick meal for a family dinner or fancy friends! Of course, there are plenty of ways that you can add to or enhance a Margherita pizza. but, to me basic is always best.

Note: the amount of each ingredient is based on preference. The listed ingredients are the items you need. Layer more or less of each depending on what you want.

For one large pizza:

Pizza dough...click here for recipe. Or store bought. (I suggest using dough that has been refrigerated overnight...it has a great tangy taste.)

1 can San Marzano crushed tomatoes

1/2 c fresh basil, chopped

about 1/2 lb fresh mozzerella, sliced

Garlic and red pepper flake oil . (Chop a few cloves (5 large) and add 1 c olive oil and a few sprinkles of red pepper flakes. Cook for 5 minutes in a pan over med heat, until garlic softens and turns color slightly. Be careful not to burn the garlic or your oil will be funky. Remove from heat and set aside to use to brush on pizza. Keep in sealed container and continue to use on pasta and pizza dishes.)

1/2 cup Romano, grated

Preheat your oven to 500 degrees (and make sure it is clean). Roll out dough (THIN), add flour and place on pizza stone. Brush garlic oil on entire pizza. Salt the pizza. Be liberal. Spoon crushed tomatoes over pizza, leaving a 1/2 inch "crust" around perimeter. Sprinkle half of basil and all of the Romano cheese over pizza. Lay out mozzerella slices, add the remainder of the chopped basil. Cook for 8-10 minutes or until crust is slightly brown. In the last 3 mintues, add whole basil leaves and a few more sprinkles of Romano cheese. Serve with some vino.

Roasted Butternut Squash Soup with White Cheddar & Apple Grilled Cheese

Who doesn't remember eating Tomato soup and grilled cheese as a kid! It is an American classic! As fall is in full swing, I decided to kick it up a notch and play with tradition. Instead of American cheese on white and a bowl of Campbells, I thought a homemade Roasted Butternut Squash soup served with a Apple, Sage and White Cheddar grilled cheese would be new and even more scrumptious traditions. The soup and the sandwich are filled with the richness of fall! Also, great for family!!

This recipe is for 2 sandwiches and at least 6 full bowl servings of soup.

Ingredients:

For the Soup:

3 pounds butternut squash ( Don't bother buying it whole. It's a pain in the rear to cut up. Purchase it cubed in containers or bags at Costco or the grocery store)

1.5 yellow onion, cubed

2 apples, peeled and cubed ( I used Pink Lady)

Olive oil

Salt

Pepper

4 c chicken stock, plus 1-3 to add

2 garlic cloves, simmered with stock

Dash of nutmeg

Sage leaves, in oil and crispy

For the sandwich:

4 slices of thick white bread, buttered

a few slices sharp white cheddar, such as Tillamook

a few very thin slices of apple

a few sage leaves

Preheat your oven to 450. Lay butternut squash, apple, onions on sheet pan. Drizzle with olive oil, salt, and pepper and toss with your hands. Roast in oven for 35-40 minutes or until soft. Meanwhile, start simmer chicken stock in small stock pot with garlic cloves. (I also added a few chopped carrots, 1/2 onion, bay leaf and peppercorns for extra flavor. Just be sure to drain the extras out before you add to the roasted veggies. ) You can also start preparing your grilled cheeses. Butter the bread and lay cheese, apple and sage on one side. Cover with plastic wrap, so the bread doesn't dry out while you wait.

Once the the squash, apple, and onion are soft place them in a blender or food processor one batch at a time. Add some stock (with the cloves) to each batch and puree until smooth and creamy. Place each batch in a larger stock pot, slowly adding pureed veggies and a bit of stock form the other smaller pot. Continue simmering and adding stock until the soup is the consistency and thickness of your liking. Season with salt, pepper, and nutmeg.

Grill up your sandwiches, and crisp your sage leaves in olive oil and salt. Let them get extra crispy...if the leaves are not crisp completely (let them turn several shades darker) they'll taste funky. Serve sandwiches alongside soup. Garnish soup with crispy sage leaves. Dig in!!

Hello Cooks!!

I did not disappear! Last week, Brian and I feasted on leftovers all week! This week I am back with some great ideas!!

For this week: Frittata, Butternut Squash Soup, Grown Up Grilled Cheese and White Bean, Bacon and Shrimp Salad.

I have been meaning to make a frittata for the past few weeks, but I was either out of eggs or had too many leftovers that I felt guitly making a new dinner. Frittata's are great because you can really put anything you want into them, and you can serve them for breakfast, lunch OR dinner. Also, they taste great cold or reheated the next day.

yesterday, as I was menu planning for the week I came across a frittata recipe in a Williams Sonoma catalog. I had everything in the recipe, so I knew it would be the perfect frittata for Monday's dinner. Plus, it was so different from other frittatas I have made before.

If this frittata doesn't ring your bells, try cooking one with smoked salmon, gruyere, red and green onions. Or add chorizo, salsa verde and jalapeno jack. The options are endless.

Tucson Frittata Affogata, adapted from Williams Sonoma

This recipe serves 6 "side" slices or 4 dinner size slices

Ingredients:

6-8 eggs

1/4 cup grated pecorino romano cheese

• Salt and freshly ground pepper, to taste
• Olive oil
• 1/3 package Italian sausage, broken with a spoon
• 1 yellow onion, cut into 1/4-inch slices
• 1 red bell pepper, seeded and cut into 1/4-inch slices
• 1/2 c tomato sauce
• 6-8 slices fresh mozzarella cheese,
• Basil, for garnish
• Preheat the broiler. Start by cooking sausage in saute pan. Break up any chunks with a wooden spoon. Season with salt and pepper. Meanwhile, mix eggs with salt, pepper and grated Romano cheese. Once sausage has cooked, in a separate pan saute sliced red pepper and onion. Season the veggies with salt and pepper and a splash of olive oil. Add the sausage to the pan with the peppers and onion. Pour the egg mixture into the pan with the other ingredients. Cook over medium heat for 5-10 minutes. Until eggs look solid. Arrange mozzarella slices on frittata, pour tomato sauce over frittata and garnish with basil. Place in broiler until top is bubbly and eggs are solid. Serve with a glass of Pinot Noir.

Lemon Baked Chicken and Fall Salad

This was inspired by an episode of Barefoot Contessa a few weeks back. I turned her roast chicken with croutons into a delicious autumn salad. This is an easy meal, and you can even make most of it ahead of time.

For 2 large salads, with lunch leftovers.

Ingredients:

2 boneless, skinless chicken breasts

1 baquette

A dozen or so shallots, skins removed

A handful of spinach

A handful of arugula

1/3 stick Butter

1 c Olive Oil

Salt

Pepper

Sugar

2 tablespoons dijon

Juice from 3 lemons

Zest from 2 lemons

2 garlic cloves, chopped

4 sprigs fresh thyme

goat cheese

In a small mixing bowl, combine dijon, lemon juice, lemon zest, olive oil, thyme, salt, and pepper. Whisk until blended and smooth. If mixture seems too thick, add a bit more olive oil.

Place chicken breasts in a baking dish, season with salt and pepper. Add chopped garlic to baking dish. Pour 2/3 marinade over chicken and refrigerate for 1-3 hours. After the chicken has marinated, heat the oven to 350 degrees. Bake for 35 minutes, or until cooked thru.

In a deep saute pan, melt 1/3 stick butter. Add salt and a few dashes of sugar to pan. Add shallots, still whole with their skins removed. Cover and cook until browned.

Meanwhile, cubed a medium sized baquette. Lay out cubes on sheet pan and drizzle with olive oil, salt, and pepper. Add them to saute pan with shallots, sprinkle with dried thyme. Cook for about 5 minutes. After the are looking crisp, add the pan to the oven and bake for 15-20 minutes.

Combine arugula and spinach in bowls. Top with croutons and shallots. Crumble goat cheese on top. Cut chicken in strips and arrange on top of salad. Drizzle remaining marinade over salad. Eat!!

Baked Penne with Three Cheeses and Italian Sausage

When I am working, I literally am so busy that I don't have any time to eat. Most days I have a Venti Americano and if I can steal a few minutes, a Larabar. (You have to try these if you haven't already!!) So, I spend a large part of my work day thinking about all the fun things I can make for dinner. Today, was no different. I thought about Baked Penne all day long!! This is not a healthy meal, but it is an easy dish that the whole fam damily can enjoy. A heaping spoonful really does it justice... everything in moderation!

This recipe will serve 5-6 LARGE servings. I baked 1/3 of it and froze the remainder for later.

Ingredients:

1/3 container Hot Italian Sausage

1 shallot, chopped

Olive Oil

2 garlic cloves, chopped

Drizzle of dry white wine

16 oz Penne Rigate

1 egg yolk

1 c Ricottta

3/4 c Romano cheese

Dash of Nutmeg

Handful flat leaf parsley, chopped

1/3 log Fresh Mozzarella, cubed

1.5 c fresh tomato sauce, or homemade marinara

Fresh Oregano for garnish

Preheat over to 425.

Start by cooking ground sausage in skillet, break the meat up in chunks with a spoon. Add chopped shallots and garlic to pan. Season with salt and pepper. Meanwhile, start boiling water for penne. Once sausage has change color slightly, pour wine over meat. Let the meat cook thru, stirring occasionally.

Add penne to water once boiling. Cook for 13 minutes or just to al dente. While pasta and sausage are cooking, combine ricotta, egg yolk, romano, salt, pepper, nutmeg and parsley in a large mixing bowl. Cube Mozzarella.

Empty sausage into bowl. Reserve for Later. Drain pasta well. Add pasta to mixing bowl. Mix well. Add marinara and stir. Pour into shallow baking dish (buttered) or saute pan. Crumble sausage on top of penne. Sprinkle grated mozzarella on top. Bake 10-15 minutes. Garnish with fresh oregano.

Beef Braciole

This post has been a long time coming!!! I saw Mario Batali make Beef Braciole with Matt Lauer on the Today Show a few weeks ago. I jotted a few notes and put it on my calendar, but never got around to purchasing all the ingredients. Well, today was the day! Brian and I house-hunted for the majority of the day...checking out old, charming homes all around Denver. We didn't find anything that fit what we are looking for, but we did have an amazing dinner to look forward to. I'll start by saying that I am not Braciole expert. I am not Italian, nor do I have a family recipe. What I do have are some noted from the Today Show, and a few creative ideas up my sleeve. This is a great meal to make for company, but I suggest making it for your fam first, as the timing might be tricky. You could also make this meal ahead of time, and bake in oven before company arrives.

Again, Thanks so much for reading my blog. It means so much to me that you take time out of your day and visit!! Mucho love!! Miss all you Cali peeps. And Oregonians too!

I made this recipe for 2, plus lunch leftovers for B.

Ingredients:

Flank Steak, pounded to 1/4 inch thick and cut into 4-6 parts(You can ask a butcher to do this, or pound the heck out of the flank steak with a rolling pin)

about 1/2 c bread crumbs (store bought is okay)

2 large dashes of nutmeg

2 tablespoons milk

1 c chopped parsley

1 c chopped baby arugula

1 c Romano, grated

Kosher Salt

Pepper

Olive Oil

Flour for Dredging

1.5 c ish Italian Green Olives

1/2 c red pepper, sauteed and cut into strips

1.5 c dry red wine( I used almost 2:)

2-3 c Homemade Marinara or Tomato Sauce

Combine bread crumbs, cheese, nutmeg, parsley, and arugula in bowl. Sprinkle with salt and pepper. In a stockpot(using a stockpot ensures less cleanup, less spatter, and contained cooking) over high heat, warm the olive oil and red pepper strips. If your butcher hasn't cut and tenderized your flank steak, pound it out and cut into 4-6 wide strips.

Lay out your steak scallops on a sheet pan, drizzle with olive oil, salt and pepper. Lay flat and top with bread crumb mixture. Roll each and secure with toothpick or twine. Dredge in flour, salt and pepper. Place into smoking hot stockpot, letting them brown on all sides. 2 minutes per side. Pour red wine in pot. Pour Marinara/Sauce in pot, add olives. Bring to a boil and then simmer until meat is cooked through. Serve with crusty bread. Garnish with a sprinkle of Romano and chopped parsley.

*** Make sure you don't overcook the meat. What makes beef braciole so delicious, is thin slices on beef cooked just to perfection.

Homemade Marinara

This is a simple marinara that goes with plenty of dishes. Although I made it a day ahead of time to go with my Beef Braciole. The overall recipe is from my mom and she uses white wine instead of red, to keep the sauce light and fresh and yummy! If you prefer red, use a red like Chianti. Keep this basic recipe on hand, if you desire a mexican kick to your marinara add cilantro and chilis. (Don't do that today, if using for Beef Braciole!!) Use it to pair with roasted veggies and polenta...That recipe will be coming up in the next few weeks. or skip the wine and add a few carrots for a simple tomato sauce.

JUST A NOTE:

(In my everyday cooking, I don't use a recipe all to often. You'll notice that I say things like "drizzle" "dash" and "dollop". More times than not, I get inspired by a recipe and taste cook from memory. Cooking this way lets you control the flavor of your meal and allows you to become more comfortable in the kitchen. When I post a recipe on my blog, most of the measurements are my estimations of what went into the meal. But, take note because I am cooking for two and cooking to taste. I encourage you to start cooking to taste. Pour oils right out of the bottle, sample flavors in your pots and pans as you go, adding what you need. Just go for it, and your cooking confidence will improve!! Plus, you'll have lets utensils to clean if you forego all the tedious measuring!!!)

Ingredients:

2 tabs good olive oil

1 yellow onion, chopped

A few garlic cloves, smashed with knife, then chopped

1/2 cup or more of white wine, chicken broth or even water

1 can(28 oz)San Marzano crushed tomatoes

1 tbs parsley

2 tbs fresh thyme leave

a few Basil leaves, chopped

Kosher Salt and Pepper

Heat olive oil in sauce pan, add the onion and cook until soft, then add garlic and cook a few more minutes. Add the herbs to the pan and cook a few minutes. Add wine and cook on high, scrapping the bottom of the pan. Empty tomatoes into pan and stir. Season with salt and pepper. Cover and cook on low for 10-15 minutes. Season to taste.

They'll Keep Coming

The recipes will keep coming! Unfortunately, with Brian and I on different schedules I haven't been as on the ball as I usually am! I will continue to post recipes as I make them, and give a little bit of a preview towards the beginning of the week, in case you need any ideas. Thanks so much for all the comments and messages I have been getting from readers! It's nice to know that you guys have been getting busy in your own kitchens!! I still haven't figured out how to respond directly. My blog knowledge is a bit lame, as the only things I knew how to do are post paragraphs and pictures. Perhaps, one of these days I will improve.

This week:

1. Beef Braciole (from last week...I never posted!!)

2. Homemade simple tomato sauce

2. Lemon Marinated Chicken and Fall Salad

3. Baked Pasta with Tomatoes and Red Onion, and Cheese

Spinach Salad with Egg, Bacon and Honey

For years I was afraid of cooked spinach...then I had a salad similar to this one at Blacksmith in Bend, Oregon (fabulous) and my mind was quickly changed! Slightly wilted spinach dressed with cider vinegar and bacon literally sings in your mouth! It's a quick meal too! Classic dish. Ready in 2o minutes or so. This recipe is inspired (again) by Tyler Florence. If you haven't heard of him, check him out on the Food Network. His food is always delicioso and he is even better to look at:)

Two large entree salads, or more smaller salads

Ingredients:

2 eggs

2 slices thick cut bacon

1 onion, sliced

2 garlic cloves

2 tbs honey

1 tbs apple cider vinegar

a few handful baby spinach

Salt and Pepper

Start by cooking the eggs. Place in a pot and cover with cold water. Bring to a simmer over med-hi heat, then turn the heat off and let sit for 12 minutes. Take out and cool; peel the eggs.

Meanwhile, start frying up the bacon.( I like to broil my bacon in the oven on a sheet pan with salt and pepper instead.)Once cooked, drain on paper towels. Add onion and garlic to pan and cook for 5-6 minutes. Add honey and vinegar and cook until onions are caramelized. Toss the spinach in the pan, shortly, only until spinach is slightly wilted. Dump in a bowl, add bacon and slice eggs and arrange. Dinner is ready, just like that!

Your new favorite salad!!

Chicken Paillard with Figs, Pancetta, Arugula and Goat Cheese

I saw a photo of this in my Tyler's Ultimate cookbook and I had to put it on this weeks menu!! changed it slightly, the original has tarragon, blue cheese and sherry vinegar. Don't let the name fool you! This is not a scary or confusing or complicated dish. Chicken Paillard in laymen's terms: pound the heck out of boneless skinless chicken breasts, then pan fry them. It's a dinner you can easily make in less then 30 minutes. It's great for guests too, as it looks and tastes gourmet, but is a breeze to make.

This recipe for 2 large salads

Ingredients:

2 boneless skinless chicken breasts

10 figs, sliced in half

1/4 crumbed goat cheese

2 x-large handfuls baby arugula

1 package (4 slices) pancetta

2 tablespoons honey

1/4 cup olive oil

1 shallot chopped

@ least 1 tablespoon Marsala

Juice of 1/2 lemon

4 fresh sage leaves, chopped

salt

pepper

Start by mixing honey, olive oil, shallot, lemon juice, sage, salt and pepper in a small bowl. reserve for later.

In a pan over medium heat add pancetta. Fry for a few minutes until pieces have browned and are crispy. While the pancetta is cooking, lay chicken breasts on cutting board between a few layers of plastic wrap. Pound the chicken breasts until they are thin, have widened, and are flat. The key to chicken paillard is making sure the slices are thin so they cook quickly and evenly. Once they are thinned out, salt and pepper the breasts.

Remove the pancetta from the pan when its crispy and drain oils on paper towels. Drizzle a few tablespoons (2ish) of olive oil into the pan with the pancetta drippings. Fry the chicken breasts at the same time, a few minutes on each side in the pan. Once cooked, place on paper towels with pancetta.

Pour the dressing mixture into the pan, scraping bits from the bottom. After one minutes add a drizzle of marsala. Let cook for 1-2 minutes over heat.

Place arugula on plates or in bowls. Salt and pepper the greens. Place chicken and pancetta on top. Arrange figs. Drizzle dressing over the salad. Crumble goat cheese. SO GOOD!