Stuffed Shells with Arrabbiata Sauce

I absolutely love Italian food! How could you not? There is just such an amazing richness to true italian cuisine. We went to Rome on our honeymoon 7 years ago and it didn't matter where we went it was all ridiculously amazing! I can still remember the antipasti and chicken cannelloni on the rooftop garden of our hotel that was accompanied by a couple bottles of wine while we watched the sunset over Rome. Perfect is the only word for that night. The Lasagna and Spaghetti Bolognese from the little restaurant down the street that was absolute heaven. We still joke to this day that we had dinner with the mob that night! No joke about 10 old guys (no women) walked in, hung there jackets up in a closet, and sat down at "their" table. All part of the experience, right?! Let's just say we drank alot of wine that night and tried not to make eye contact with anyone but each other! Haha! I can't wait until we go back...we have to...we threw money in the Trevi Fountain!

Back to food. So, today I am posting a recipe that I have made many times for many people. It's Giada De Laurentiis's recipe, Stuffed Shells with Arrabbiata Sauce. Just sounds good right? Make it...I promise you will love it! I recently made it for the girls for the first time and they LOVED it! They ate three whole shells each! The best part...it makes so much that you can make an extra pan and freeze it before baking for an easy dinner night later! Buon Appetito!

Stuffed Shells with Arrabbiata Sauce

Ingredients

• 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 6 ounces thinly sliced pancetta, diced
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 2 (15-ounce) containers whole milk ricotta cheese
• 1 1/3 cups grated Parmesan
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1 teaspoon chopped fresh mint leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded mozzarella cheese

Directions

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Breakfast of Champions!

Breakfast is super important! If you are one of "those" people who don't eat breakfast...well shame on you.  Breakfast gets you going and keeps you going! I am not talking about donuts or pop-tarts...seriously you just might as well stop eating breakfast all together if you are going to fill your body full of crap. Sorry, I'm blunt...but I am a dietitian...I know all of the terrible stuff that goes in all of these pre-packaged foods and the effect they have on your body. Everybody is busy these days but what is really important?? Your health, right? Making it to that meeting a 8:00am doesn't really matter if you are going to have a heart attack on the way there! (: Just a thought! Here's suggestions to make your day the best it can be! I make these often for Ryan and me in the morning when we are busy. He LOVES them! He usually says "shut up" when I greet him at the door with this beautifully foil wrapped amazingness! Translation: Shut up = You are the BEST wife ever! (:

Fast & Healthy Breakfast Burritos 

2-whole wheat wraps or burrito size tortillas
4 eggs (you can do more eggs whites if preferred)
1 big handful of fresh spinach
2 slices of muenster or mozzarella cheese
Salt and Pepper, to taste

Break 4 eggs in a small bowl and gently beat. Set aside. Place a medium skillet on medium heat and coat skillet with pam spray. Pour eggs in coated skillet and cook on medium heat stirring constantly. Season with salt and pepper. When eggs are looking almost done but still a little wet add the fresh spinach and stir to combine. Remove from heat. Place two pieces of foil on counter.  Place wrap/tortilla on foil with one slice of cheese each. Divide the egg mixture between the wrap/tortillas and fold into a burrito wrapping into the foil. Place the burritos in a preheated oven at 215 degrees to keep warm.

I serve these with hot sauce or salsa. Enjoy!

Homemade Pie Please!

What's Thanksgiving without a homemade pie? No, I'm not talking about your local grocery store pies that are full of crap. You can't REALLY enjoy pie that is store bought - come on now! Well unless you have never had a homemade pie...which is just completely sad in my opinion.  Let me emphasize what you are getting with a store bought - not frozen - "fresh" pecan pie. 

Corn Syrup, Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Pecans, Vegetable Oil (Palm And Soybean Oils), Sugar, Margarine [Palm Oil, Water, Soybean Oil, Salt, Mono- And Diglycerides, Artificial Flavor, Annatto (Color), Calcium Disodium EDTA (Preservative), Vitamin A Palmitate], Brown Sugar, Contains 2% Or Less Of Each Of The Following: Salt, High Fructose Corn Syrup, Natural And Artificial Flavors, Maltodextrin, Molasses, Caramel Color, Carrageenan, Skim Milk, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Modified Corn Starch, Mono- And Diglycerides, Polysorbate 60, Sodium Stearoyl Lactylate, Soy Flour. Allergy Warning: This Product Contains Wheat, Eggs, Pecans, Milk, Soybean. Allergy Alert: Produced In A Manufacturing Facility That Contains Peanuts, Treenuts.


Sound yummy...Yeah, I didn't think so! Pecan pies are one of the easiest pies to make! I make a couple every Thanksgiving and they always go fast. I remember everyone fighting over the last piece last year. Yes, I baked my own pies last year even with 4 month old twins. I just don't do store bought...no matter how tired I am! (:  I challenge you to make your own pies this Thanksgiving...your family will LOVE them! 

Pastry dough
2 1/2 cups of all-purpose four
1 tsp salt
1 tsp sugar
2 sticks unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water


Directions
In a small bowl of a food processor combine four, salt, and sugar. Add butter and process until mixture looks like coarse meal. Approx 10 seconds.
With machine running, add the ice water slowly through the feed tube. Pulse until dough holds together without being wet or sticky. To test squeeze a small amount together. If it is too crumbly add more ice water 1 Tbsp at a time. 
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Refrigerate for 1 hour before use. 
Makes 1 double-crust or 2 single-crust 9-10 inch pies.

Add an extra touch to your pies by cutting out fall leaves,
pumpkins, etc out of pie dough and place on the crust edges!

My Favorite Pecan Pie
1 C. Dark Karo Syrup
1 C. Sugar
1/4 C. Butter, melted
1/4 tsp Salt
3 Eggs, beaten
1 tsp Vanilla
1 C Pecan Halves
1 unbaked pastry shell
Directions
Mix syrup, sugar, butter, and salt. Add beaten eggs and vanilla. Mix in pecans. Pour into unbaked pastry shell. Bake 45-55 minutes at 350 degrees or until a knife inserted near the center of the pie comes out clean. Enjoy!

The Perfect Turkey

Ahhhh...its almost here and I am so excited! Thanksgiving is one of my favorite holidays! Most of my childhood thanksgivings were spent at my Aunt and Uncles house in Tulsa, OK.  It was always a blast! The food was amazing...from smoked and oven roasted turkey to Amish noodles and those amazing rolls! And lets not forget my Aunt's famous Wassail..my favorite! There is so much to love about Thanksgiving for me because I really enjoy cooking...but for some I know it can be a bit overwhelming and challenging. This post is solely dedicated to help make your time in the kitchen a success this Thanksgiving with a one perfect bird! 

The Perfect Turkey

Two years ago I made a turkey that was fabulous! Why not last year? Well last year I was dead to the world...I had 4 month old twins - need I say more. (: Anyways, this turkey it was good and the gravy was really yummy! 

Ingredients 

1- (13-14lb) Fresh Turkey - serves 10-12 people

1 lemon

1 garlic bulb

4 sprigs of fresh Rosemary

4 sprigs of fresh thyme

2 Tbsp Butter or Olive oil

Kosher salt and black pepper

1 1/2 c. chicken broth

1st step - One to Two days before Thanksgiving: Remove turkey from packaging and remove giblets from the turkey. Rinse turkey under cold water and blot dry with paper towels. Place on a roasting rack in a roasting pan. Rub turkey (outside and inside) with 2 tbsp of Kosher salt. Place in the refrigerator uncovered for one to two days. If your turkey was previously frozen: #1 make sure it was not previously brined - if so skip this step, #2 the turkey will need to be thawed before dry brine can take place - place turkey in refrigerator to thaw 3 days before thanksgiving. The day before thanksgiving place dry brine on turkey. Please thaw your turkey in the refrigerator and not in a sink - no one wants to die from food poisoning on Thanksgiving! (; 


2nd step - Thanksgiving Day: Truss the Turkey - Just watch Alton Brown (:


http://www.foodnetwork.com/how-to-truss-a-turkey/video/index.html


3rd step - Thanksgiving Day: Preheat oven to 450 degrees. Rub turkey with olive oil or butter and season with black pepper - on outside and inside of cavity. NO salt needed since dry brine has already taken place. Cut lemon in half and stuff in cavity. Cut entire bulb in half so that all of the garlic cloves are open and exposed and stuff in cavity of bird. Stuff rosemary and thyme sprigs inside the cavity as well. Pour chicken broth in bottom of roasting pan and place in oven immediately lowering the heat to 350 degrees. Rotate turkey halfway through cooking. For a 13-14lb turkey, cooking time should be approximately 2 1/2 - 3hours. Baste turkey with drippings every 30-45minutes for a pretty evenly golden brown bird. Insert an instant-read thermometer into the thigh of the bird, careful not to hit bone; it should read 170 degrees. 


The Best Turkey Gravy
Pour all juices off of the turkey and into the roasting pan. Pour juices in a gravy separator to remove the fat. Discard fat. Add chicken broth to the juices to make approx 2 cups of liquid. Pour all juices back into the roasting pan and place on two burners on the stove on medium heat. Mix 2 tbsp cornstarch to approx 1/4 milk or water. This will make a thin paste. Once broth and drippings begin to simmer add the cornstarch mixture slowly stirring until gravy starts to thicken. Season with salt and pepper. Enjoy! The garlic, lemon, and herbs from the turkey drippings adds amazing flavor to this gravy!

Napa Valley Road Trip

Okay, so I totally missed blogging last week. My mind was a bit preoccupied with my girls weekend get away to Napa coming up! It was so so fun...right up my alley. Amazing food, wine, beautiful views, and much needed girl time with my sister-in-law! It doesn't get any better than that! We stayed at the Cottages of Napa Valley and let me say it was perfect! They delivered Bouchon Bakery (Best bakery in Napa) pastries, fresh OJ, and fruit to our door step and I made some french press coffee in our little cottage kitchen. 

We visited Mumm sparkling wine and Francis Ford Coppola Winery. We had the most amazing french dip at Rutherford Grill in Rutherford, beer can chicken with all the fixings at Bounty Hunter Wine and BBQ in downtown Napa, and Calamari, Ricotta Gnocchi, and Potato dough Raviolo at Bottega in Yountville...and of course we drank LOTS of amazing wine!

We wrapped up our vacation with some shopping at Napa Premium Outlets and then drove into San Francisco to Union Square! We had the perfect weekend that leaves me feeling refreshed and blessed! 

Mema's Biscuits

My grandmother always made a huge breakfast. That crazy woman would wake me up at 6am just to ask me how many eggs I wanted and how I wanted them prepared. She exhausted me just watching her and I was just a kid! Her typical breakfast: Eggs, homemade biscuits, gravy, sausage, and bacon. This was EVERY morning! She would always serve milk, orange juice, and apple juice to my brother and me...never just one.  She was known for her cooking and so well known that not many people tried to cook in her presence. She was my grandmother, but she was...well how do I put this...blunt and just down right mean sometimes! If your dish wasn't good she would tell you about it and not even blink an eye. Yep, she was a strong willed & hearted woman but I loved her dearly. This week I am posting my grandmothers homemade biscuit recipe. My brother and I LOVED these biscuits and would have thrown a complete fit if she didn't make them...although thankfully we never had to! (: This recipe was a secret for many many years. She would act like she was giving people the right ingredients but she would leave something out or change the measurements...at least we all speculate this. Well, she gave me the recipe a couple years before she passed and they taste identical to hers. Before my father passed away he also gave me her biscuit cutter. I will cherish it always!

Did I mention that EVERY time I make these biscuits I send a picture of them to my brother just to make him mad! Haha! He really hates me for it.  Oh and one more mention - These are not healthy and shouldn't be...they are good ole southern biscuits! (;

Mema's Biscuits
Ingredients
2 cups of all-purpose flour
1/4 tsp baking soda
3 tsp baking powder
1/4 tsp salt
1 1/4 cups buttermilk
1/3 cup Crisco, melted

My grandmothers biscuit cutter!

In a large bowl sift together the flour, baking soda, baking powder, and salt. Form a well in the middle of the dry ingredients and pour in the buttermilk and mix lightly. Add the melted Crisco to the dough and continue stirring just until combined. Don't overmix (I use a fork as my grandmother did). Dough should be very wet and sticky in appearance (if it isn't add a little more buttermilk). Pour dough out onto a well floured surface and add additional flour on top of dough. Work dough lightly adding more flour, if needed, until dough is about 1 inch thick. Cut biscuits and place in a greased pie plate. Bake at 350 degrees until golden brown - approx 15-20 min.  Enjoy!

The Best Lasagna EVER!

I never make lasagna because honestly I feel like it takes forever! All of the layering, shredding cheese, and boiling the noodles...ugh...too.much.work. Well, last night I decided I needed to make something that the girls haven't had yet.  They LOVE italian food so...lasagna it is!

I used Ina Garten's recipe for turkey sausage lasagna but of course I changed it!

My changes: no boil pasta vs. regular pasta - way too time consuming to boil my own,  extra lean ground beef and mild italian pork sausage vs. turkey sausage - come on who really likes turkey sausage, and no goat cheese vs. goat cheese - need I say more. (I like goat cheese just not in my lasagna!)

Well, my changes were a success...It was SO SO amazing! I always hope and pray that after spending all that time in the kitchen (and completely butchering someone else's) that I don't completely bomb a new recipe. Well, this was truly amazing! You really can't mess this up...it is all about the ingredients! So choose your ingredients wisely and I promise you won't be disappointed! The first words that came out of Ryan's mouth after the first bite...well I can't write that on here! (: Enjoy! 

Do not cover lasagna while baking.
Bake 30 - 40 minutes until bubbly and golden brown.

Best Lasagna EVER!

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 pound extra lean ground beef
• 1/2 pound mild Italian sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• 1/2 pound lasagna noodles (no boil) 
• 15 ounces ricotta cheese
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced

The fresh mozzarella made this lasagna...
and no shredding! Just slice and layer!

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and beef and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish.

Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Just a few side notes: I only used half of the pasta...not sure why but that was all I needed. Also, when cooking the beef and sausage, blot as much grease as you can get with paper towels before adding the tomato sauce and paste.