BLT Rotini (Ashley Anwiler - Parents Mag)

 Ingredients:

• 8oz rotini pasta
• 6 slices bacon
• 1 c red onion. chopped
  
• 2 garlic cloves, minced 
• 2 c cherry tomatoes, halved
• 1 red pepper, chopped
• 1/2 c Italian dressing
• 1/2 c freshly grated Parmesan (plus more to serve)
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 c arugula or baby spinach

Instructions

1. Cook rotini in boiling salted water according to package instructions. Reserve 2/3 c pasta water, then drain
2. While pasta is cooking, cook bacon until crisp, then chop. Drain fat from pan, reserving 1 tbsp
3. Over med heat, cook red onion until tender (5 min)
4. Add garlic, tomatoes and red pepper and cook until softened (2 min)
5. Add rotini, reserved pasta water, salt, pepper, dressing and Parmesan and stir until cheese melts
6.  Add arugula and bacon and stir until greens wilt
7. Serve with Parmesan

Serve with chicken, italian sausage or shrimp for protein.

358 Calories | 4 Servings

 

Pizza - Matt Kuerbis (Hoss & Soss)

Put pizza stone in oven and preheat to 450

Dough

• 4 cups flour
• 1.5 cups warm water (about 110 degrees)
• 2.5 tsp active dry yeast (instant yeast works too)
• 1 tsp sugar
• 4 tbsp vegetable oil
• 2 tsp salt

Add yeast and sugar to warm water, stir gently and allow to bloom for 5 minutes.

Mix flour and salt in stand mixer (or mixing bowl).

Create a well in the middle and add oil, then yeast mixture once bloomed.

Mix for 5 min in stand mixer with dough hook (or if using mixing bowl, mix well with wooden spoon, then transfer to floured countertop and knead/fold for 10 min) Add flour as needed until it no longer sticks to hands.

Form dough into smooth ball.

Use olive oil to coat sides/bottom of mixing bowl, add dough ball to bowl, cover with a cloth and allow to rise for 30 min in a warm area.

Tomato sauce

• 1 1/2 Tbsp extra virgin olive oil
• 2 tsp minced garlic
• 3 Tbsp tomato paste
• 1 (15 oz) can crushed tomatoes
• 2 Tbsp chopped fresh basil (or 1 tsp dried)
• 1 1/2 tsp dried oregano

Add oregano to oil in sauce pan at medium heat and let cook for a minute or two until fragrant. 

Add garlic and cook for another minute.

Add tomato paste and combine well.

Add crushed tomatoes and basil and continue to cook at a low temp.

Pizza

• Mozzarella Cheese
• Toppings
  

Once dough has doubled in size, divide into 3 pieces. 

Roll with rolling pin on floured (don't be stingy with the flour) countertop to desired thickness. Form shape with your hands first if you want it to be more round.

Move with fish spatula onto well floured peel

Top with sauce, cheese and toppings. Bake for 12 minutes or until done to your liking

“Pizza Salad” - Ashley Anwiler

1lb Italian sausage
1c orzo
1 onion
1 green pepper
4 cloves garlic
2c chopped tomatoes
1tbsp Italian seasoning
1tsp crushes red pepper
24oz jar spaghetti sauce
Parmesan cheese

Cook orzo according to instructions.
Meanwhile, cook Italian sausage and drain. Remove sausage and cook pepper, onions and garlic. Once cooked, add meat back, orzo, tomatoes, Italian seasoning, red pepper and spaghetti sauce. Stir until well combined, sprinkle with Parmesan and serve with salad and garlic bread.

Mushroom Pasta - Eric Anwiler

3/4 large pkg mushrooms (around 16 oz)
2 tbsp EVOO
4-6 slices of bacon, chopped
1 yellow onion
4-6 cloves garlic
1/2c white wine or chicken broth
1/2 c half and half
1 sprig fresh thyme
1/4 c parmesan
1/4 tsp crushed red pepper
1 pkg angel hair pasta

Start water boiling and make pasta.

In large skillet, cook mushrooms down with evoo and reserve.
Add bacon, cook til crispy an reserve (leave grease in pan)
Cook onion 3-5 minutes, until translucent.
Add garlic cook 2 min
Put mushrooms and bacon back in and cook for 2-3 min
Add wine or chk broth and cook down to reduce by half
Add half & half, thyme, parmesan and crushed red
Serve over pasta

Dijon Chicken - Eric Anwiler

6 chicken breasts
2 tbsp EVOO

2 shallots, sliced
4 cloves garlic, minced
1 c white wine
1 qt heavy cream

Salt and pepper
~2 tbsp Dijon mustard (to taste)

Cook chicken breasts in EVOO 8 min/side on med/high. Remove chicken. Add shallots, cook for 3 min, then add garlic. Deglaze pan with wine (1-2 min). Add heavy cream with medium low heat, as such: 8oz, allow to bubble, then 4 oz increments, allowing to bubble, etc until you get to 24-30 oz. Add salt, pepper, and Dijon mustard.

Server over pasta or fingerling potatoes.

Pizza Omelet - Jeff Clutter

• 2/3 cup carton egg whites (make sure ingredients only include egg whites)
• 1/4 cup Mozzarella or Italian cheese blend
• 4 slices deli ham, diced (I use Hormel Natural Choice smoked ham, no added hormones or nitrates)
• 8 slices pepperoni, diced (Use Hormel pepperonis, either turkey , 50% less sodium regular pepperonis, or 25% less fat regular pepperoni)
• 1/5 cup chopped green peppers
• 1/4 cup pizza sauce (optional, but basically what gives it that pizza taste)

1. Add diced peppers, pepperonis, and ham to small skillet. Cook them about 5 minutes on medium and remove.
2. Add egg whites to skillet (still on medium heat). Do not stir, and let the egg set (i.e. wait until egg whites are no longer liquid).
3. Add cooked peppers/pepperoni/ham mix and cheese to skillet, and flip one side of egg onto the other, forming an omelet
4. Let omelet cook on one side for 30 seconds before flipping and repeating (or, until cheese melts inside omelet)
5. Remove omelet from skillet and add pizza sauce. Enjoy.

1 serving = 340 calories Estimated macros: Fat - 16,7g; Carbs - 9.5g; Protein - 35.8g

Pizza Bun - Bianca Willis

1/2 lb each:
cooked cubed ham
hard salami
roasted red peppers
shredded mozzarella
sliced lightly sauteed mushrooms

Mix and Add:
1 c heavy cream
italian seasoning
hot pepper flakes

6 kaiser rolls

Scoop onto halved rolls and bake at 400 for 10 min

Serves 12

Pizza Dough (Olive Oil Dough) - Bianca Willis

This versatile, rich dough works nicely in pizza, focaccia or olive bread. The fruitier the olive oil, the better the flavor.

Makes four 1-pound loaves. The recipe is easily doubled or halved. (Halved ingredient list in parenthesis.)

2 3/4 cups lukewarm water (1 1/3 c)
1 1/2 tbsp granulated yeast - 2 packets (1 pack)
1 1/2 tbsp kosher salt (2 1/4 tsp)
1 tbsp sugar (1 1/2 tsp)
1/4 c extra virgin olive oil (2 tbsp)
6 1/2 or 7 1/2 c unbleached all-purpose flour (3 1/2 c)

Mix the yeast, salt, sugar and oil with the water in a 5 qt bowl or a lidded (not airtight) food container

Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temp until dough rises and collapses (or flattens on top) - approx 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use within 12 days.

Pasta alla Carbonara- Bianca Willis

1 tbsp unsalted butter
1 yellow onion minced
2 bulbs garlic
4 oz pancetta, diced
1 lb linguine
4 large egg yolks at room temp
3/4 c heavy cream at room temp
3/4 c finely grated Parmesan at room temp
Freshly ground black pepper
1/4 tsp crushed red pepper

Heat butter and pancetta in a large pan on medium to medium high heat for approximately 2 minutes. Add onion and cook until onion is translucent and pancetta is crisp. Add garlic and cook for 1 minute. Remove from heat.

Prepare sauce: Mix cream, Parmesan, pepper, egg yolks and red pepper together.

Bring salted water to a boil and cook linguine according to package directions until al dente. Prior to draining pasta add aproximatley 1/4 to 1/3 a cup of the pasta water to the sauce. Drain pasta.

Add pasta to onion/pancetta mixture, then add sauce. Turn heat to medium and allow to thicken.

Chicken with Mustard Marscapone Marsala - Kristi Kingsley (Giada De Laurentiis)

3 boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
1 chopped yellow onion
1.5 pound cremini mushrooms, sliced
4 tablespoons minced garlic
1 cup dry Marsala wine
12 ounces mascarpone cheese
3 tablespoons Dijon mustard
12 ounces dried fettuccine or other pasta

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top and serve

Summer Pasta - Amy Clutter

4 pints cherry tomatoes, halved
EVOO
2 tbsp minced garlic (six cloves)
1 small container basil leaves, julienned
1/2 tsp crushed red pepper
Salt and epper
1 lb pasta (your choice)
1.5 c freshly grated parmesan cheese

Combine the cherry tomatoes, 1/2 c olive oil, garlic, basil, red pepper fakes, 1 tsp salt and 1/2 tsp pepper in a large bowl. Cover with plastic wrap and set aside at room temp for about four hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbsp salt to a boil and add the pasta. Cook al dente according to package directions. Drain well and add to the bowl of tomatoes. Add the cheese and some extra basil leaves and toss well. Serve in bowls with extra cheese on each serving.

Balsamic Penne with Roasted Asparagus - Amy Clutter

1-2 bunches of asparagus
1 tablespoon olive oil
Salt and Pepper
5-6 Tbsp Balsamic Glaze (we like Blaze brand)
1 pound penne
1/2 stick butter
1 cup grated Parmesan cheese

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, glaze, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. (Or serve with Parmesan on top.)

If you don't have balsamic glaze:
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar 
Put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Lasagna - Eric Anwiler

1 lb Ground Beef
1 lb Italian Sausage
1 large jar Pasta Sauce (Prego Original)
Lasagna Noodles (no cook, soaked in salt water for 10 minutes)
2 16oz Ricotta Cheese
1 Egg
1/2 cup Grated Parmesan Cheese (plus extra)
1 cup Shredded Mozzarella Cheese (plus extra)
1 tsp Salt and Pepper

Brown sausage and ground beef, drain and put sauce in. Simmer for 5 minutes to allow the sauce to absorb flavor. Combine all other ingredients in a bowl (besides noodles). Put meat layer on bottom of pan, then noodles, then cheese layer (with a sprinkle of mozzarella and parmesan over top). Repeat until you reach desired amount. Bake at 350 for 45 minutes (cover with foil for first 25).

Toasted Ravioli and Pesto Dip - Eric Anwiler and Alicia Lemieux

1 pkg stuffed ravioli
1 c bread crumbs
1/2 c finely grated or microplaned parmesan
1 egg
1 tbl water

Dip ravioli in egg and water mixture, then in mixture of bread crumbs and parmesan. Spray pam on baking sheet and raviolis while placing on pan. Bake at 400 for 15-25 minutes.


For Dip:
Mix equal parts pesto and ricotta cheese for dip to serve with ravioli.

Stuffed Shells - Bea Anwiler

1 box pasta shells
1 16oz part skim ricotta cheese
1 small container small curd cottage cheese
1 egg
1/2 cup grated parmesan cheese (plus extra)
1 cup shredded mozzarella cheese (plus extra)
1 tsp salt and pepper
Prego spaghetti sauce

Preheat oven to 350. Cook pasta until limp, but not quite done. Mix other ingredients and stuff into shells. Cover with sauce and additional cheese. Bake for 45 mintutes.

Cheesy Chicken / Chicken Tetrazinni - Bea Anwiler

2 large or 4 small chicken breasts, cooked and cubed or shredded
1 can mushrooms (undrained)
1 can cream of mushroom soup
1 cup shredded cheddar
1 cup Velveeta (cut into smaller pieces)
1 pkg cooked and mostly drained spaghetti (reserve 1/4 c water)
Grated parmesan cheese

Preheat oven to 350. Cook chicken and add cheeses to melt. Add soup and mushrooms. Pour over pasta/ extra water. Sprinkle with parmesan and bake 30-40 minutes or until bubbling.

Italian Stir Fry - Amy Clutter

4 tbs olive oil
2 tbs garlic
Boneless beef sirloin, cut into strips
Salt and pepper
2 large zucchini
1 pkg cherry or grape tomatoes
Italian dressing
Parmesan cheese
Cooked pasta (cook according to directions)

Saute beef in skillet with 2 tbs olive oil, salt, pepper and garlic until cooked through. Remove beef, rinse pan with water and pour into bowl with beef. Add zucchini and additional oil to skillet. Cook until soft. Add beef back to skillet, as well as cherry tomatoes and Italian dressing to taste. Cook through and serve over pasta, topping with Parmesan cheese.

Bacon Pasta (Bucatini all'Amatriciana) - Ashley Anwiler (Mario Batali)

Extra-virgin olive oil (calls for 1/4 c, but I use less)
12 ounces thinly-sliced guanciale, pancetta or good bacon
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1 or 1 1/2 teaspoons hot red pepper flakes
2 cups basic tomato sauce (see below) or Prego Traditional
1 pound bucatini, spaghetti or any pasta
Freshly grated parmesan
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over medium-medium high heat and cook the guanciale for 10 minutes, then add the onion and cook until its softened and the bacon has rendered much of its fat, about 12 minutes.

Drain all but ¼ cup of the fat out of the pan (I drain all of it I can get easily, but don't worry about getting it all). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until still very firm; drain.

Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated parmesan.

Makes 4 servings

Basic Tomato Sauce
Makes 4 Cups
¼ cup extra virgin olive oil
1 spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28 ounce cans whole tomatoes
Salt

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.

Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.

Baked Chicken Parmesan - Amy Clutter

4 chicken breasts
2 eggs (beaten) - more if necessary
1 1/2 c Italian bread crumbs
1 jar spaghetti sauce
Mozzarella and parmesan cheese (shredded)

Flatten chicken breasts by pounding between wax paper or saran wrap. Dip in eggs, then bread crumbs. Fry in olive oil until no longer pink inside. Place 1 c spaghetti sauce in the bottom of a 9x13 dish. Lay cooked chicken on on top and cover with remaining spaghetti sauce and 1/3 c cheese for each chicken breast. Bake for 30-45 minutes at 350.

Serves 4

Italian Salad - Claire Abely

3 slices prosciutto
Olive oil
1 bag arugula
Parmesan cheese (shaved or grated)

Tear prosciutto into smaller strips.  Fry in a little olive oil for a few minutes on each side.  It'll get crisper once it cools. Put fried prosciutto, arugula, and shaved/grated parmesan cheese in salad bowls.

Dressing:
Juice of one lemon
1 spoonful of brown sugar
Pepper
Olive oil

Mix well. Go light on the olive oil- if you get too much, it'll just taste like oil. Taste the dressing as you are making it, and add more oil as needed. Toss the dressing with the salad, and let it sit a few minutes before you serve.

Serves 4 people