I realize I have been MIA from this blog for a long while, but this soup was too good not to document. This is truly a ‘meal soup’, especially when served with a simple prosciutto, baby arugula & provolone panini like we did. So, so good.
This was one of the first recipes I ever made when I was first learning how to cook and I’m so happy I rediscovered it.
Is it bad to say that the only reason I’m blogging is because I don’t want to forget about this recipe again? It’s not like I haven’t missed blogging over the last few months…(I didn’t really miss it, sorry), but I am reminded of why I actually started to blog to begin with – to keep track of my tried and trues.
This recipe made me and a few of my girlfriends very happy this past week. I even used low-carb pasta and none of them were the wiser. Dreamfields spaghetti and linguine tastes exactly like regular pasta and I love it. Enjoy! xo
Mac and cheese inspired by Panera. Actually, it’s inspired by Pinterest since I’ve never even had Panera’s mac and cheese. When I do indulge in mac and cheese, I tend to prefer it to come from my kitchen and to be of the baked variety. I am a sucker for those crispy ever-so-slightly burnt edges. That said, I’ve been (always am…) craving Panera’s lethally delicious Broccoli Cheddar Soup, so I decided to meld the two. So, while I can’t say that I know this to be an exact replica of Panera’s popular mac & cheese, it was yummy, easy, and decadent, and the original recipe is said to come from Panera itself. AND, it included one of my very favorite, and very under-rated cheeses, the American Cheese, white, thinly sliced from the deli. Yum.
This was first inspired by a salad made for a BBQ by a new addition at my team at my former place of work. Follow that? No need, really. All you need to know that this salad is yummy, travels well, and I’ve made it a half a dozen times for cook-outs and the like. Both the simple and bold flavors make it a perfect summer party salad.
It’s zucchini fest at my house this week. First the veg lasagna a few nights ago, now this pasta…not to mention the stuffed zucchini boats I’ve got made-ahead for tomorrow night. About this pasta dish: It is the best thing I’ve made/eaten in a long while. A huge pile of thinly sliced long zucchini ribbons mimic my favorite pasta – pappardelle – all wrapped up together in a garlicky and creamy (and healthy…) sauce. To die.
This clever lasagna uses thinly sliced zucchini and eggplant in place of traditional lasagna noodles, and to be honest, I could barely tell the difference. I made a quick marinara, but store-bought could easily be used to make this a bit faster. Also, you really need a mandoline for this recipe to get nice, uniform, thin slices on the veg. Invest in one – I love mine and use it all the time!
This was delicious! I’ve been craving swedish meatballs forever, and was even contemplating a trip to IKEA for a fix, but I really wanted something healthier. I found this recipe on Gina’s WW recipes and it’s a winner. Though, I did add some dill to the meatballs (I LOVE dill and had a bunch of it in the fridge already) and a pinch of cayenne to the sauce for a little heat. I served this up with some pappardelle from Trader Joe’s, but some whole grain egg noodles would also be great.
I already posted this back in 2009 but I thought it deserved a re-posting with some updated pics. This recipe is a staple in my family — guaranteed to make an appearance at each holiday, at the very least, and also among many regular ol’ Sundays throughout the year. It’s the kind of meal that takes several hours from start to finish, but it is one of my favorite types of meals to make. Take some humble ingredients — onion, garlic, canned tomatoes. Throw in some herbs, wine if you like, and your meat of choice (although in my opinion, lamb is necessary for the right flavor — sausage or meatballs optional), and a few hours later you’ve got a delicious gravy that begs to be swirled around pasta and mopped up with italian bread. Yes — eat this!
I had purchased some big fatty scallops on a whim since Brian has been hinting at a craving for, like, forever. I was a little disappointed when I couldn’t find anything interesting to do with the scallops after a quick search online (i.e. anything besides pan-searing them). I ended up finding this recipe on marthastewart.com, a resource that is quickly becoming one of my favorites. The recipe seemed to be lacking a little something, so I threw in a chopped bunch of arugula to spice it up a bit. Next time I might even add a second bunch because of the wilt factor, along with a healthy pinch of crushed red pepper flakes. Overall, this pasta dish really let the flavors of the scallops shine, and for this, Brian was grateful.
Do I even have to say anything about these little genius muffins? Legit, mac & cheese in muffin form. Handy. Convenient. Delicious. Versatile. And I can’t wait to try them in a mini-muffin tin for parties. Yum.
Truth time: I blatantly failed at following this recipe. I put the butternut squash in the microwave to defrost and promptly found it still sitting in there hours after we were done eating. Oops. And I also forgot the cream cheese, which I think would make almost anything better. Truth be told, as I made them, these were a teensy bit on the bland side — but still amazeballs good because it’s handheld pasta and melted cheese. Try making the recipe as it was originally written, though – I know I will (try)!
Just when I (and my thighs) thought we were in the clear with comfort food cravings, Boston’s been hit with a swell of gloomy, rainy weather, which, inconveniently, seems to only occur on the weekends. I’m not too disappointed, though — gives me a chance to make this dish which I thought I’d be waiting ’til the fall to try. The verdict: probably the best mac & cheese I’ve ever made or tried. The sweet fig, salty bacon, and buttery breadcrumb topping is ah-mazing. Thighs be damned. 😉
I don’t like to pick favorites with my pasta, but this one is pretty special. I love egg noodles, and while this recipe calls for — nearly demands — fresh pasta, this egg pappardelle found at TJ’s is super close to fresh pasta. The combination of the salty prosciutto and sweet/tangy orange is amazing.
I’ve made this at least a dozen times~ it’s so good and really unique. The radicchio adds an awesome bitterness (I looooove bitter flavors…hello, my love for broccoli rabe). Also, do not skip the anchovies. I promise, you won’t even know they’re there but it adds so much to the flavor.
A few nice people around these parts have commented on how my photos have improved and are looking spiffy these days. Well, to you lovely people, sorry about this one. Tonight, I simply did not care about lighting, garnishes, food composition, or textiles. In fact, the fact that my little DIY “photo studio” is housed WAY up on the second floor of our apartment was a major deterrent tonight to snapping a good photo, after a week (or two) like I’ve had. My job is sucking the life out of me at the moment, and each evening, I arrive home weary and generally pretty surly. Luckily, I live with a fine man who makes a stiff drink and is always there to pat my head and make me smile.
Also, tomorrow’s friday, which always improves morale around here.
So does pasta. And this dish is no exception.
I’m always looking for new ways to cook up ground turkey since we buy a lot of it in bulk from Costco (where else). Last week, I got bolognese in my head and have been searching for a suitable recipe ever since. Why do all bolognese recipes vary so much? And why do some of them take 4 hours and some take 45 minutes? Thoroughly confused, I ended up blending together some Anne Burrell, Emeril, and Tyler Florence recipes for a yummy result. This took a little over an hour, which was much better than Anne’s recipe which literally would have bordered on 4.5-5 hours. Give this a shot next time you’re craving a meat sauce!
It’s almost shameful posting another pasta recipe so soon, but this was just too good to wait (and yes, normally I would sit on my hands for a few days so i didn’t seem pasta-crazed, which I obviously am). Regardless, I love broccoli rabe with pasta, and the egg pappardelle I found at Trader Joe’s was fantastic. Together, this dish was delectable, and worth a little carbo shame. This is probably in my top 5 favorite pasta dishes ever.
According to our weekly meal plan (yes, I take joy in planning in such a way), tonight we were eating asian style lettuce wraps. After two feet of snow, there was no way we were eating lettuce. Two feet of snow definitely calls for some comfort food. This is pretty much my standard way of making any mac & cheese, but tonight I threw in some pureed pumpkin and it was a really good idea. Yum.