Main Dish
This dish is delicious. You can make this for breakfast or dinner. A word of caution it’s not a light dish as it has heavy cream and of course parmesan cheese not to mention some delicious salty pancetta! I saw Clinton Kelly make this recipe and I could not wait to try it. Although I won’t make this dish every week it will find its way into my dinner rotation often! This dish was made in a springform pan. I was slightly worried about some of the liquid running out from the bottom, so I placed a cookie sheet under the pan and baked as directed. I did have a small amount of liquid run out but nothing crazy! This can all be made the night before if you are having it for breakfast, make as directed until it’s time to bake. Place in the fridge for the night and bake in the morning.
INGREDIENTS
1/2 pound penne rigate
1/2 pound pancetta, diced
1 1/4 cups milk
1 1/4 cups heavy cream
10 eggs
1 cup Parmesan, grated
2 teaspoons black pepper
2 Tablespoons parsley, chopped
3/4 cup large breadcrumbs
1/4 cup breadcrumbs, finely ground
Pinch of salt
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 1/2 inch springform pan with no. Stick spray and wrap the bottom and sides of the pan tightly with foil. Bring a large pot of salted water to a boil, add penne noodles and cook 2 minutes less than al Dante according to the package directions. Drain and remove noodles to a large bowl and set aside.
In a medium sauté pan over medium heat add the pancetta and cook until the fat has been rendered and the pancetta is almost crisp about 5 – 6 minutes. Remove to a paper towel-lined plate and set aside.
In a medium bowl whisk together the milk, heavy cream, eggs, 3/4 cup of parmesan cheese, pepper and parsley. Season with salt. Pour the egg mixture into the noodle mixture stirring to coat. Stir in the pancetta and large breadcrumbs. Pour into the prepared pan and top with remaining cheese and breadcrumbs.
Place in the center of the oven (on a baking sheet if desired) and bake until golden brown and bubbling about 15 – 20 minutes. Remove from the oven and let cool slightly.
Remove the pasta casserole from the springform pan and slice into wedges. Serve warm.
Enjoy!
We LOVED this pizza! It is our new favorite. Although this pizza does take some time, much of the preparation can be done in advance. The caramelized onions make it a little sweet and the prosciutto brings the salty flavor. Absolutely delicious! For the sauce, I used the white BBQ sauce that we have been loving so much and it worked perfectly for this pizza. No matter what recipe you try with this white sauce, just try it. I know you will love it!
Caramelized onion and roasted garlic can be made in advance.
INGREDIENTS
1 medium onion, sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon Butter
1 pizza dough, I used store bought or buy from your favorite pizza place
1/2 cup prepared white BBQ sauce (see prior post)
1/2 cup shredded cheddar
1/2 cup shredded Monterey Jack cheese
5 thin slices of prosciutto
2 teaspoon roasted garlic, can be store bought or homemade
Flour to dust counter
DIRECTIONS
In a medium sauté pan over medium heat add oil, butter, and sliced onion. Once the onions are hot and starting to cook turn down the heat to medium-low and cook stirring occasionally for 40-45 minutes until the onions are dark and caramelized. Remove from heat to cool. If making ahead store in the fridge.
Meanwhile, bring your pizza dough to room temperature. Preheat oven to 400 degrees.
Stretch the dough out on a floured surface and roll out into about a 16 inch round. Place the dough on a baking sheet or if using a pizza stone, warm the stone in the oven as the oven comes to temperature.
Spread the white BBQ sauce on the dough just to within a 1/2 inch of the edges. Sprinkle both kinds of cheese over top of the sauce, add the roasted garlic over the cheese, add the caramelized onion throughout the pizza and finally lay the pieces of prosciutto on the top. Place pizza in the oven on the middle rack and bake about 18 minutes or until the crust is cooked through and the top is hot and bubbly. Remove from oven, slice and serve warm.
Enjoy!
I’m BACK! Wow, what a crazy couple of months we have had. After recovering from my broken leg and helping my Mom after her surgery we were ready to tackle Christmas. However, two days before Christmas our small dog Zelda slipped a disk in her back leaving her unable to walk. Not the best way to start the holiday, but after two emergency vet visits, 6 weeks worth of medicine and two months of her resting, (the best a dog can rest) I am happy to report that Zelda is now walking unassisted and is back to her playful self. Although she still is unable to tackle stairs she has done amazing!
I have still been tracking all my recipes and pictures so I have so many to share with you! The first recipe I am sharing is Seafood Nachos. These were delicious! I have been wanting to make this dish for a while now as each summer we do a lot of camping with friends and family and always have a huge lobster/clam bake. So I thought it would be fun to have a seafood nacho dish one night! This recipe will be made a number times this summer! I used lobster meat, scallops, and shrimp so this can be an expensive dish BUT also a very impressive dish. You can make a couple of shortcuts with this recipe by purchasing already cooked lobster meat as well as cooked, deveined and tails off shrimp if you wanted to. I chose to roast the shrimp myself and pan sear the scallops adding a beautiful color and texture to the scallops. For the lobster, I simply cooked two lobster tails according to the package instructions as they were frozen tails. This recipe is enough for 4-6 hungry people as an appetizer.
INGREDIENTS
1 large bag of tortilla chips
2 cups sharp cheddar cheese
2 cups shredded pepper jack cheese
1 Tablespoon Of butter
2 teaspoons roasted garlic
1 pound large shrimp, peeled and deveined, tails off
2 lobster tails, cooked and meat removed and chopped (not too small)
1/2 pound scallops, muscle removed
1 cup heavy cream
1 cup grated parmesan
1 cup grated asiago cheese
Pinch of pepper
Pinch of salt
1 cup shredded iceberg lettuce
SERVE WITH
Sour cream
Pico de gallo
Pickled jalapeño
DIRECTIONS
For the shrimp – place the shrimp on a baking sheet drizzle with olive oil, add a pinch of salt and pepper and mix to combine. Place in a 400-degree oven for 6-8 minutes or until the shrimp turn pink and are cooked through. Remove from oven and set aside.
For the scallops – place a tablespoon Of butter in a frying pan, let the butter melt and pan heat up. Add the scallops to the hot pan and let sear until turning a golden brown, turn the scallops and do the same for the second side. Remove from pan and set aside.
For the lobster – I bought frozen lobster tail and followed directions on package. Remove cooked meat from shells and set aside. Or purchase already cooked and shelled meat.
In a large sauté pan add the heavy cream, Parmesan and Asiago cheeses, roasted garlic, salt, and pepper. Allow the cheese to melt. When the cheese has melted and is creamy add the lobster meat to the sauce, cut the scallops in half and add to the sauce, add the shrimp cutting in half if they are large shrimp. Stir to combine and warm the seafood through.
Meanwhile, on a large baking sheet spread the tortilla chips over the pan, add the cheddar and pepper jack cheese covering the chips and bake in a 350-degree oven for 2-4 minutes until the cheese is melted. Remove from oven, add a layer of the shredded lettuce over the cheese and top with the seafood sauce.
Serve warm with sour cream, pico de gallo and pickled jalapeño.
Enjoy!
I’m always looking for new ways to make chicken, especially for Robby as chicken is not his favorite thing so I know when I am making it for him it really needs some good flavor. This dish is super simple, the maple has lots of sweet flavor, but the pinch of cayenne pepper brings a little heat to the dish. I served this with a side salad. The next day we sliced the chicken up for sandwiches. No matter how you serve it, I’m sure your family will enjoy it!
INGREDIENTS
2 Tablespoons olive oil
Pinch Of cayenne pepper
Pinch of salt
Pinch of pepper
Chicken thighs or breasts (I used boneless skinless breasts)
1 Tablespoon pure maple syrup
DIRECTIONS
Preheat oven to 350 degrees. Heat an ovenproof pan over medium heat. Mix the olive oil, cayenne pepper, salt, and pepper in a bowl or Ziploc bag. Add the chicken and coat the chicken with the olive oil and seasoning mixture. Fry the chicken in your heated skillet for 3-4 minutes on each side drizzle with the maple syrup and place the pan in the preheated oven until cooked through, about 10-12 minutes depending on the size of the chicken. The chicken is cooked through when the juices run clear when pierced in the thickest part of the meat.
Enjoy!
This is hands down the most flavorful marinade I have ever had. Chef Michael Symon made this on The Chew one day and all the co-hosts raved about how good it was. I knew I had to give it a try and I’m so glad I did as it became one of my favorite steak marinades all summer long. Absolutely delicious!
INGREDIENTS
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup Olive oil
Salt
Pepper
Steak of your choice, skirt steak, flank steak or hanger steak
DIRECTIONS
Season the steak with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 cup of olive oil. Place steak in a resealable bag and pour the marinade over the steak. Marinate in the fridge for 2 hours or up to overnight.
Remove the steak from the fridge 30 minutes before cooking. Heat grill to medium-high heat, wipe off any bits of the marinade from the steak, drizzle with olive oil and grill steak to your desired doneness. Serve warm.
Enjoy!
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