Favorite Artichoke Pasta

We have a really good Student Food Courts at NYU, & this recipe was conceived from a lunch I had at the Kimmel Center Market Place Pasta station... You pick your pasta, your sauce & items to put in the sauce, just like a salad bar. And these are mouth-watering sauces & additions. I wanted to replicate the lunch at home for my family & lo & behold, it has become a staple in our house!!! I've dubbed it "our favorite artichoke pasta". But you can call it what you like! :) <3 Lishie

Favorite Artichoke Pasta

• 1 lb. medium pasta shells
• 1 TBSp olive oil
• 1 shallot, chopped
• 3 oz. chopped pancetta (or bacon, can be turkey)
• 1 can of artichokes in water, drained
• 1 can petite, diced tomatoes in sauce
• 1 clove of garlic, crushed
• 1/4 c shredded mozzarella
• fresh parsley
• grated parmesan, optional

Cook the pasta to box instructions.

Meanwhile, heat the olive oil on medium, add the shallot for a minute. Add the pancetta, stir for a minute. Add the artichokes & allow to cook for a couple of minutes, "dry out". Pour in the tomato sauce & the full clove of crushed garlic. Simmer, stirring occasionally for 10-15 minutes. Pull out the garlic clove with tongs; discard. Add in the mozzarella, stir. Top with fresh parsley; Serve w/grated parmesan, optional.

Crockpot Lasagna

OK, this recipe is good if you really have no time to put together a traditional lasagna & want to eat it that night. Also, if you have no luck with lasagna noodles, this is your recipe! It was ok for me. It was filling, my hubby liked it enough but 2 bothersome things- the "crunch" on top of course is missing & al dente? Ha! The noodles are VERY well cooked. Still, if you want lasagna fast, without much prep, make this:
<3 Lishie

Crockpot Lasagna

• 1 lb.  ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large can (24 oz.) tomato sauce
• 1 tsp. dried oregano
• 1 container  (15 oz.) ricotta cheese
• 2c shredded mozzarella cheese, divided
• 1/4c  grated parmesan cheese, divided
• 1 egg
• 2 TBSp  chopped, fresh parsley
• 6 lasagna noodles, uncooked

Brown meat in large skillet until most of the pink is gone, then drain & return to stove. Add in onion & garlic. Stir in sauce & oregano. Simmer for 20 minutes.  Mix ricotta, 1-1/2 c mozzarella, 2 TBSp Parmesan, egg & parsley.
Layer into Crock-pot:  Meat sauce/noodles (broken to fit)/spread cheese mixture. Meat sauce/noodles (broken to fit)/spread cheese mixture. Meat sauce/noodles (broken to fit)/spread cheese mixture. Cover & cook on slow for 4 hours or until liquid is absorbed. Sprinkle with remaining cheeses & allow to melt before serving. 

French Bread Pizza

Sometimes, the simplest things can be the very best.

<3 Lishie

French Bread Pizza 

• 2 loaves of French Bread (can be a day old!)  
• 2 cups marinara 
• 2 cups shredded mozzarella 
• fresh basil, torn 
• toppings (optional~ hubby wanted bacon!)

the "Before"

Preheat the oven to 375 degrees. Prep a pizza stone or line a baking sheet with lightly greased aluminum foil.

 

Slice the bread loaves in half length-wise & place on the prepped cooking sheet. Scoop out some of the softer bread inside to make room for the toppings. Ladle, directly in the middle, equal amounts of sauce on each slice.Sprinkle the shredded mozzarella generously over all four slices. Add the basil & any favorite toppings.

Bake for 15 minutes or until the cheese is yummily melted. Enjoy!

Sunday Dinner

Is there something that you always make & always look forward to eating as a family? Something that you will never tire of having? We have a few “somethings” like this but I have to say, nothing else exists that comes close to a huge pot of sauce & homemade meatballs.  This is other-wise known as “Sunday Dinner”. And yes, I am Irish. Ha! But my hubby is Italian. His mom makes the most delicious sauce…  & when we have hers, well she adds in sausage & braciole (A thin slice of meat, usually wrapped around a stuffing & cooked in its own juices). Well, for this Irish-woman, I have to say, I make a prêt-tee GOOD sauce!!! And my meatballs… Heavenly spheres on a plate…

I changed my meatballs up a bit this Sunday. Oh they were the same, huge size… But I made them caprese-style… Just add pasta & good, crusty bread. Oh we love a dab of cold ricotta on the side too!

What is your Sunday tradition?

<3 Lishie

Caprese Meatballs

• 1lb. ground beef (80%)
• 1/2 c bread crumbs
• 1/4 c grated parmesan cheese
• 1/4 c shredded mozzarella
• 1 clove minced garlic (I microplane it)
• 2 TBSp fresh Basil
• 1 egg
• 1/2 c AP Flour, for dipping/dredging
• 2-3 TBSp olive oil *add more between batches if needed

Place the ground beef in a large bowl. Add the next 6 ingredients onto the top of the beef, ending with the egg. Using your hands, gently fold all of the ingredients into the beef, combining them but not overly mixing them. Shape into 8 good sized round mounds.

In a saute pan, heat the oil on medium-high.

One batch of raw meatballs.

On a separate plate, place the flour for dipping. Using tongs, dip each meatball into the flour, gently tapping off the excess (flour). Place into the heated pan, 4 meatballs only in the pan at a time. Now watch the meatballs carefully- do not let them brown too much or burn... roll each around to make sure they equally brown on all sides. This technique "seals" the meatballs together, keeps them intact once they hit the sauce & allows for a delicious, juicy interior!

After the first 4 meatballs are "sealed", add them into the simmering sauce, covering them in it. Then repeat with the last 4 meatballs. Once all 8 meatballs are in the sauce simmering away, stir. Then allow your sauce to simmer for a minimum of 3 hours!!! Stirring every 15 minutes if the stock pan is on the stove. If in the crock-pot, leave be & stir at the very end. I allowed this evening's to simmer for 8 hours.

Go here for the Sauce recipe.

Spring Pasta

Another quick & easy, spring-time pasta. I love these options on a work night. And I LOVE artichokes, do you?

<3 Lishie

Spring Pasta

• 1 package farfalle pasta, cooked
• 3 TBSp olive oil 
• 2 cloves, garlic, minced
• 1 container grape tomatoes
• 1 can quartered artichoke hearts (in water)
• 8 ounces fresh mozzarella, diced
• 2 TBSp fresh parsley, chopped
• sea salt & freshly ground black pepper, to taste

Toss the pasta with the olive oil & minced garlic as soon as it is cooked... add the tomatoes, artichokes, mozzarella & parsley...Toss. Add S & P, to taste. Serve!

Caprese Bites

Looking for a yummy & easy appy or snack? You've found it! This is tasty & so simple.

Caprese Bites

• 1 tube refrigerated crescent rolls
• 1 package grape tomatoes, each tomato cut in half
• 1 small package of either regular mozzarella OR fresh mozzarella (for this, the mozzarella string cheese works WELL)
• fresh basil

Roll out the crescent dough, keeping it in one piece. Cut it into little rectangles. On one side of the rectangle place a piece of mozzarella, then a half of grape tomato & lastly, a piece a basil on top. Fold over the other half of the rectangle, secure & create a little bundle.

Place on a lined baking sheet. Bake at 400 for 8-10 minutes or until browned.

Try these other DeLish recipes using refrigerated crescent rolls!!!:

Cinnamon~Sugar Knots

 Mini Cinnamon~Walnut Pinwheels

Easy Parmesan Knots

Lemon~Rosemary Knots

<3 Lishie

Chicken Bruschetta

I made a favorite in our house last night... Chicken Bruschetta. I don't know about you, but I get ideas everywhere for things to make & this one just happened to be a craze on a board I frequent. It's a  on Kraft's Bruschetta Chicken Bake. Thing is, I like to cook with fresh ingredients especially when they are plentiful! So this is my take on it. It's very versatile & I'll give you switch-up ideas after the recipe! This is yummy so make it!!!

Chicken Bruschetta

• 1 medium to large Tomato, diced small
• 2 cups of Croutons (made fresh from crusty, stale bread or you can use store bought or a stuffing bag)
• 1/4 cup Parmesan Cheese, grated or shredded
• 2 Cloves of Garlic, Minced
• 1 TBSp fresh Parsley, chopped
• Bunch of fresh Basil... 2 TBSp chiffonade & some whole leaves to top
• 1 cup Water
• 1-2 lbs. boneless, skinless Chicken Breasts
• Slices of fresh Mozzarella

Preheat oven to 400 degrees
"Grease" an oven baking dish with cooking spray.


In a medium bowl, combine the diced tomato, croutons, parmesan, garlic, parsley, 2 TBSp of basil, & water. Spoon into the baking dish. Place the chicken on top of the crouton mixture. Top with thin slices of fresh mozzarella & full basil leaves.


Bake for 55-60 minutes, until the chicken is well done. 

Enjoy!

*Lishie tips- You can use provolone or asiago cheese... Flavored croutons... Add roasted red peppers or mushrooms or artichokes to the mix. YUM

Caprese Pasta Salad

 Happy Memorial Day weekend everyone! This weekend is the unofficial start of summer... the weekend to reflect upon our military & a time to gather with friends & family. I always bake dessert (Fresh Peach Cake this time) but I also like to make a non-fussy, easy side. Don't be worried though- it is delicious! And it is very outdoor, BBQ friendly, since it contains no mayo.

I love the freshness of the Caprese Salad. Add pasta & it just may be the perfect meal. Caprese's  traditional components are: tomatoes, basil & mozzarella, the colors of the Italian flag. This may seem funny- preparing an Italian dish for Memorial Day, but, why not? While my little family was at Liberty State Park yesterday, we gazed out at Ellis Island & the Statue of Liberty... Ellis Island where my hubby's Italian family & part of my family came through... And isn't that what the U. S. A. is about?

Have a great weekend all, with your loved ones. God Bless our men & the women in the Military!

Caprese Pasta Salad

• 1 lb. Pasta, I use bowtie
• 3-4 TBSp Extra Virgin Olive Oil
• 1 tsp Garlic Powder
• Pinch of Kosher Salt
• 1 pint grape Tomatoes
• 8 oz. Fresh Mozzarella
• 2-3 TBSp fresh Basil

Cook the pasta to box directions. Drain, add in the olive oil, garlic powder, & salt. Set aside- allow the pasta to cool to room temperature.


Slice the grape tomatoes in half & add the halves to the pasta. Cut the mozzarella into bite-sized pieces & add it to the pasta.  Lastly, chiffonade the basil, &, add it into the pasta. Toss everything together so that it is very coated with the oil.


Serve at room temperature or cold. Enjoy!

I love fresh mozzarella in almost everything, including lasagna but especially in cold salads. And you can use minced garlic but I think the powdered form is better since this is a lighter, cooler pasta.

* Lishie Tip- Chiffonade the basil at the very last moment, that will maintain it's "green-ness" & freshness. Mine was picked moments before in my Father-in-Law's garden. The aroma was intoxicating!

I often add ingredients to this recipe as well... sliced, roasted red peppers, quartered artichoke hearts, Sauteed Mushrooms to name a few... YUM!

Roasted Red Pepper & Mozzarella Panini

My hubby prefers his sandwiches with out eggplant, plainer... This is delicious too:

Roasted Red Pepper & Mozzarella Panini

• Italian Sub Rolls or full Italian Bread, sliced into sandwich sizes
• 1 Jar of Roasted, Sweet Red Peppers or 1 Fresh Red Pepper, Roasted
• Fresh Mozzarella, sliced
• Fresh Basil
• Approximately 2-3 tsp Extra Virgin Olive Oil
• Approximately 2-3 tsp Balsamic Vinegar

Assemblage:
Put it all together- Bread, peppers, mozzarella slices, basil leaves (I leave them whole) & finally the splashes of extra virgin olive oil & balsamic vinegar. 

Close the assembled sandwich & cook it either on a panini maker OR on a grill pan with a weight up on the sandwich (another pan or heavy plate) until the mozzarella is melted. 

"Graceland" Eggplant Panini

Oozing, cheesy goodness!

Today was Book Club Sunday which means lovely ladies, wonderful conversation & a meetup at the local diner. I ALWAYS seem to get breakfast & the same thing for these days. Curious enough though, when I get diner at other times, I crave what is listed on the menu as the "Graceland" sandwich. I don't know why it's called that as it has nothing to do with peanut butter & bananas grilled (Elvis' purportedly favorite sandwich) at all. It's actually grilled- coated eggplant, roasted red peppers & mozzarella & it comes "drippingly" greasy &  delicious with a side of fries. YUM. So since I get breakfast for book club, I thought why not recreate the Graceland at home, for dinner?

Mine begins with the eggplant: 

Eggplant Panini

• 1 Eggplant
• 1 egg, whisked
• 1/2 cup Bread crumbs
• Approximately 3 TBSp Olive Oil
• Italian Sub Rolls or full Italian Bread, sliced into sandwich sizes
• 1 Jar of Roasted, Sweet Red Peppers or 1 Fresh Red Pepper, Roasted
• Fresh Mozzarella, sliced
• Fresh Basil
• Approximately 2-3 tsp Extra Virgin Olive Oil
• Approximately 2-3 tsp Balsamic Vinegar

Clean, peel, & slice the eggplant length-wise. Set up a mis en place: Whisked egg in one shallow bowl, Bread Crumbs in another. Heat the 3 TBSp Olive Oil in a saute pan on medium-high heat. Dip the eggplant slice first in the egg then coat the slices with bread crumbs & place in the saute pan. Cook until it is golden, about 2-3 minutes each side. Allow to cool on a paper towel lined plate.
After the eggplant is bread & cooked, assemble the sandwiches... Bread, eggplant, peppers, mozzarella slices, basil leaves (I leave them whole) & finally the splashes of extra virgin olive oil & balsamic vinegar. 
Close the assembled sandwich & cook it either on a panini maker OR on a grill pan with a weight on the sandwich (another pan or heavy plate) until the mozzarella is melted. 


It is DELISH.

Here is the diner's Graceland:

Photo Courtesy of Stacey :)

*Lishie tip- "Panini" simply means "pressed" in the U.S. but in Italy, it means a sandwich customarily made out of a small loaf of bread, pane.


BTW, the month's Book Club read, which I highly recommend, was:
The Immortal Life of Henrietta Lacks by Rebecca Skloot
My rating: 4 of 5 stars


This is a fascinating story. It's non-fiction & 3/4 of the way through, I got slightly bored with the scientific part (although, written for the layman, me, to understand & it was indeed comprehendible). I wanted more of Deborah than of the actual HeLa cell history but am in awe of what the Lacks family went through. It terrifies me how little we've seemingly come from the '50s too, in many aspects, when Henrietta's cells were taken from her. Makes me wonder what my doctor does with my "bewildering" crohns saga & records.


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