Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Monday, July 29, 2013

Summertime Spaghetti


Looking for a light, yet satisfying summertime pasta?  Look no further than my simple "Summertime Spaghetti" featured on The Daily Meal today!  Check out the recipe here!

MM

Tuesday, June 4, 2013

Turkey Bolognese + Spaghetti Squash






Turkey Bolognese + Spaghetti Squash - this is low carb comfort food at its finest.  If you’ve never cooked spaghetti squash before, now is the time to start.  It’s such a versatile pasta substitute that works with virtually any sauce - red, white, cream, etc.  I’ve provided a step by step procedure for getting it perfect every time.  To keep things healthy, I’ve also whipped up a quick Bolognese sauce using lean turkey breast meat.  For a vegan option, skip out on the turkey and throw in chunked portabellas.  Either way, this recipe is rich and delicious, without the carb-laden hangover.  (Prep 10 mins, Cook 1 hour, Serves 6 - 8)


Spaghetti Squash
2 Large Spaghetti Squash
Kosher Salt
Fresh Cracked Pepper



Carefully cut squash in half lengthwise and use a spoon to core out the seeds.  Season the cut sides with salt and pepper and place cut side up into an oven at 400 degrees F for 45 minutes.


Remove squash from oven, drain, and allow to cool slightly.  Use a fork to ‘dig out’ the strands of squash to be used as the pasta in the dish.


Turkey Bolognese


2 Tablespoons Extra Virgin Olive Oil
1 Onion, finely diced
2 Carrots, finely diced
4 Cloves Garlic, finely diced
Kosher Salt
Fresh Cracked Pepper
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Italian Seasoning
1 lb Ground Turkey Breast
½ Cup Red Wine
2 16.5 oz Cans Petite Diced Tomatoes
1 28 oz Can Tomato Sauce
Parmesan Cheese, grated


Preheat a skillet over medium high heat, add oil.  Add onions and carrots and saute for 5- 7 minutes.  Next add garlic and season with salt and pepper, Italian seasoning, and crushed red pepper flakes.  Add ground turkey and cook until no longer pink, about 5 minutes.  Deglaze pan with red wine and bring to a simmer to allow the wine to reduce by half.  Finally, add diced tomatoes and sauce, reduce heat to low and simmer for 30 - 45 minutes.  Serve over the top of the spaghetti squash with grated Parmesan cheese to taste.

 

Friday, December 28, 2012

Tuscan Grilled Chicken + Vegetable Soup

































The Holidays are about over - but I've still got a lot of leftovers.  Not to mention the fact that I'm trying to get back to eating as healthy as possible.  So it goes - I don't want to waste all of that food - nor do I want to get myself right back into a food coma.

With the colder snow storms making their way into Nashville - this was the perfect recipe to keep me warm, ditch some leftovers, and eat healthy - not to mention stay on budget.

By grilling the chicken, you really enhance the flavor of this soup.  At the same time, it helps to quicken the overall cooking process altogether.

I suggest making this over the weekend - serves 4 with filling and comforting ease.

Tuscan Grilled Chicken + Vegetable Soup

1.5 lbs Chicken Breasts
Kosher Salt
Fresh Cracked Pepper
Dried Italian Seasoning
EVOO


Grill chicken breasts until cooked through.  Rest for 5 minutes, dice, and add to soup when finished.

. . . Meanwhile

EVOO
1 Onion, finely diced
4 Carrots, thinly sliced
4 Cloves Garlic, minced
1 Can Fire Roasted Tomatoes
32 oz Chicken Stock
1/2 Cup Orzo Pasta
1 1/2 Cups Frozen Green Peas
10 Fresh Basil Leaves, chopped

Parmigiano Reggiano Cheese

Saute onions and carrots in EVOO in a dutch oven over medium high heat for 5 minutes, or until just tender.  Add garlic and continue to saute for another 3 - 5 minutes.  Next, add tomatoes and stock - adjust seasoning with salt and pepper and bring to a boil.  Add orzo and allow to simmer for 10 minutes, or until orzo is tender.  Add green peas and cook for 2 minutes - taste and adjust seasoning w/ S+P.  Turn off heat, add fresh basil (add grilled chicken here too).  Stir until incorporated.  Serve w/ grated parmigiano.

Friday, June 15, 2012

Grilled Pizza (Re-visited)

Several weeks ago I posted a recipe from my sister on her fantastic Grilled Pizza.

Well, it's become a hit!  So much so that it is now our go-to appetizer when entertaining.

In my original post, I only had my iphone on hand, so the picture I took just didn't do it justice.  So I'm back!  Check out the beautiful photo and recipe below.

Thanks sis!

MM

Ashley's Famous Grilled Pizza

1 Store-bought Pizza Dough, thawed
Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic, minced

10 oz Fresh Mozzerella, sliced thin
1/2 Cup Parmesan Cheese, grated
1/2 Cup Feta Cheese, crumbled
2 Roma Tomatoes, sliced thin
Fresh Basil, sliced thin

Pinch of Sea Salt

Preheat one side of a grill over direct heat.  Meanwhile, roll out the pizza dough as thin as possible (less than 1/8 inch) and coat in olive oil.  Melt butter and garlic together in a microwave for 45 - 60 seconds.  When grill is ready, carefully stretch the dough over the grate and grill for 60 - 90 seconds - the dough will puff up and bubble.  Flip dough and move to indirect heat.  Brush dough with garlic butter and top with remaining ingredients.  Cover grill, and continue to cook pizza over indirect heat until cheese is melted; 10 - 15 minutes.  Remove from heat, slice, and serve.

Friday, March 23, 2012

A Family Affair

I've spent quite a bit of time touting the merits of momma's cooking on my blog.  After all, I owe most of my culinary knowledge, interest, and experience to her.  Better yet, her influence has had a much greater reach than just me.  She's also rubbed off on my beautiful sister as well.

I spent the night at my sister's house last Friday after a long drive into Atlanta.  Pretty much exhausted, I was greeted with plenty of wine, beer, and conversation upon my arrival.  To put it bluntly, Friday night stays at her house often end up in a 'black hole' evening of drinking, dancing, and eating.  Once the music is on - forget about it.  Good times.

But sis had one more trick up her sleeve.  A delicious take on grilled pizza that perfectly suited our penchant for late-night eats.  She's always been great at finding new delectable recipes - whether from the pages of Southern Living or from a friend - and making them her own.  She's crafty like that.

This one was absolutely delicious - and I really loved the use of garlic butter in place of a traditional tomato sauce.  Good work sis - and the end result turned out just as beautiful as you!

Grilled Pizza

1 Store-bought Pizza Dough, thawed
Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
2 Cloves Garlic, minced

10 oz Fresh Mozzerella, sliced thin
1/2 Cup Parmesan Cheese, grated
1/2 Cup Feta Cheese, crumbled
2 Roma Tomatoes, sliced thin
Fresh Basil, sliced thin

Pinch of Sea Salt

Preheat one side of a grill over direct heat.  Meanwhile, roll out the pizza dough as thin as possible (less than 1/8 inch) and coat in olive oil.  Melt butter and garlic together in a microwave for 45 - 60 seconds.  When grill is ready, carefully stretch the dough over the grate and grill for 60 - 90 seconds - the dough will puff up and bubble.  Flip dough and move to indirect heat.  Brush dough with garlic butter and top with remaining ingredients.  Cover grill, and continue to cook pizza over indirect heat until cheese is melted; 10 - 15 minutes.  Remove from heat, slice, and serve.

Wednesday, August 10, 2011

Anti-Pasta + Country Music



















I'll admit - the title to this post seems a bit strange, if not flat-out confusing.  After all, shouldn't I be enjoying cheese, wine, cured meats, stuffed grape leaves, and red wine to the likes of Sinatra, Pavarotti, or some other Italian crooner?

Instead, I'm diving into friend Luke Bryan's new album, Tailgates and Tanlines.  For those of you unfamiliar with Luke and his music, just turn on the television, open a magazine, or check out his album on iTunes (currently at #2).

It's no secret that food and music have a great affinity for one another.  Casual jazz at an outside bistro transforms a weeknight meal into a vacation.  But just like an unconventional wine pairing (Cabernet + Dark Chocolate, Chardonnay + Deep Fried Speckled Trout, Expensive Cotes du Rhone + Cheap as shit Tombstone Pizza), sometimes I like to change up the soundtrack to my meals.  The more unusual the better.

The result?  I am pleased - and it's not just the wine talking.

A huge prop to Luke and his entire band, crew, and team on this great (3rd) album.  I'm 2 spins through (still eating and drinking) and I'm gonna go ahead and say that this is his best thus far.  Couldn't happen to a harder working group in Nashville.  It also helps that they are all great people.  Proud of Michael Carter (guitarist) for landing a great cut as well, Faded Away.  Sure I'm biased, but I hear a single.

Country music ain't all about corn bread and chicken.  We dress up every once in a while . . . even though we still wear our cowboy boots to a black tie affair.

Cheers!

MM

Tuesday, August 9, 2011

No Frills



















From the culinary sense, I'm not always inspired.

Take tonight for example.  After spending an entire day traveling across the country, I just wasn't in the mood to create a wonderful meal worthy of a photograph.  As we sometimes say, I just needed to fill the hole.

It's too bad all of my fresh produce went to waste while I was gone - perhaps it was because I failed to turn on the A/C while I was away - creating a nice welcome of 94 degrees and fruit flies upon my arrival.  Lesson learned.

I had to go with my instincts.  A few thawed chicken breasts, a can of green beans, and a can of diced tomatoes.  Maybe throw in some garlic, a dash of dried oregano, and maybe, just maybe - yes, an aged tidbit of leftover parmesan left from a dinner party before leaving for my trip.

I'm in business.

Heat up the cast iron, add a few tablespoons of extra virgin olive oil, then quickly saute some garlic . . . the smell is heavenly - and suddenly I don't feel like I'm sitting next to some old dude on Southwest Airlines anymore.  Add in the chicken to sear for flavor; salt, pepper, oregano . . . turn on television, flip chicken, add diced tomatoes - deglaze - drain green beans - add to pan - simmer. simmer. simmer 10 minutes.  Remove from heat, top with cheese.  Voila.

Sitting down I realize that I sub-consciously created an outstanding, inspired meal.  Up the stairs, grab the camera, snap a pic . . . and savor the flavor.  Just what I needed.

That's all for now - but I gotta ask . . . What inspires you?

Cheers!

MM

Tuesday, November 23, 2010

Pan Seared Salmon with Whole Grain Spaghetti Pesto

Thankfully, training season - and my marathon - is over (for the year).  I probably won't miss logging 60+ miles per week, but I am going to miss my ability to eat whatever I wanted without feeling any guilt.  Especially carbs.

Daylight savings time is pretty depressing for someone like myself.  The idea darkness arriving by 4:30 p.m. everyday is frustrating - especially if you want to be outside taking in the sights and sounds of mother nature.

Nevertheless, there is comfort in a heaping bowl of pasta.  I've never been much of a sweets guy, so I typically drown my sorrows in a bowl of Linguine rather than a quart of Rocky Road.  To each his own, right? 

Anywho, I thought I would share one of my favorite training dishes that makes use of lean protein and Omega 3's with whole grain pasta and a fresh pesto.  Honestly, this ain't that bad for you... good fats, good carbs, and lean protein. 

Pike's Peak Marathon and the Grand Tetons - I'm coming for you.

Oh - and for those of you looking for great Thanksgiving recipes, please shoot us a request at lastresortpress@gmail.com with the item you are looking to prepare.  We'll do our best to shoot you an outstanding recipe before the big day.

Pan Seared Salmon with Whole Grain Spaghetti Pesto

1 8 oz Salmon Filet
Kosher Salt
Fresh Cracked Pepper
4 oz Whole Grain Spaghetti
2 Cloves Garlic
2 Tablespoons Pine Nuts
1 Cup Fresh Basil Leaves
1 Tablespoon Lemon Juice
2 Tablespoons Parmigiano Reggianno Cheese
1/4 Cup Extra Virgin Olive Oil


In a cast-iron skillet over medium heat, add salmon filet and season liberally on both sides with kosher salt and fresh cracked pepper.  Cook for 4 - 5 minutes per side, remove from heat and set aside to rest.  Meanwhile, heat a large pot of salted water to boiling and cook spaghetti until al dente, about 8 minutes, or box instructions.  In a food processor, pulse together the garlic, pine nuts, and basil leaves until broken down and smooth.  Add the lemon juice, cheese, and season with kosher salt and fresh cracked pepper and pulse to incorporate.  Finally, with the processor running, slowly stream in olive oil to create an emulsion.  Remove and strain pasta and toss in the pesto sauce, ensuring an even distribution of the pesto in the pasta.  Top with salmon filet and serve.

Thursday, November 18, 2010

Chef Challenge: Spaghetti

Editors Note:  This is a guest post from Colin.

Have Her Over For Dinner.  The irony of a spaghetti dinner for one from the Have Her Over For Dinner vault conjures up scenes of Lady and the Tramp, and how sad a scene that would it have been to just have the Tramp eating his spaghetti, alone, without a Lady (the word "Lady," incidentally, reminds me of a great song). 

The reality of the situation is that spaghetti is only an engaging meal when you’ve given it to your two year old with full knowledge that most of it isn’t making it down the chute.  The other 99% of the time, it simply an easy, filling, and wonderfully reheatable dish that involves three simple steps:  Heat up, drain, and mix.  This recipe's extra inclusion of cooking up some Italian sausage is one small step for preparing the meal, one giant leap in how much taste it adds.  

You want your simple meal?  Here it is, with leftovers to boot.  

Spaghetti with Italian Sausage

2 Links Hot Italian Sausage
1 Jar Classico Basil and Tomato Pasta Sauce
Kosher Salt
6 oz Dry Spaghetti Pasta
Parmigiano Reggiano Cheese, grated


Preheat a skillet/heavy bottomed pan over medium heat.  Add sausage links and brown for 2 minutes on each side.  Pour in pasta sauce, reduce heat to low and simmer for 10 - 15 minutes.  Meanwhile, preheat a large pot of salted water over high heat.  When water comes to a boil, add pasta and cook until just under al dente, about 7 - 9 minutes.  Drain pasta into a colander, and add into the pan with the sauce and sausage.  Mix thoroughly, ensuring the pasta is well coated in sauce.  Add a generous serving of the pasta and sausage to a serving plate.  If desired, slice sausage, every one inch or so before plating.  Add cheese to taste.  Serve.

Friday, September 24, 2010

Talk of the Town

In case you missed it, there's still time to impress all of your friends on game day with my recipe for meatball sliders.  Check out the video and recipe here.

Enjoy your weekend!

MM

Wednesday, August 25, 2010

Sautéed Shrimp, Mushrooms, and Peas over Penne w/ Parmesan Cream Sauce

This week's cool weather is a a welcome change from the soaring three-digit temperatures and suffocating humidity we've experienced down south all summer long.

Unfortunately, a turn towards colder weather immediately amps up my craving for comfort food.  Thankfully it's marathon training season again, so I imagine I'll counteract the extra calories with plenty of miles.

That being said, this meal isn't a caloric disaster.  In fact, with the exception of the cream/cheese/butter - the rest of the ingredients, in moderation, are quite healthy.  Besides, I'd rather give in to extra 'homemade' calories than outsource them from a drive-thru or chain restaurant.

Keeping in the theme of cheap, simple meals - this dish is sure to suffice.

Enjoy!

MM


Sautéed Shrimp, Mushrooms, and Peas over Penne w/ Parmesan Cream Sauce

 8 oz Barilla Plus Penne Pasta
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
8 oz Sliced Baby Bella Mushrooms
Kosher Salt
Fresh Cracked Pepper
1 Cup Frozen Green Peas
1 lb Medium (21 - 30 ct) Shrimp, peeled and deviened
1 Cup Dry White Wine
8 oz Heavy Cream
1/4 Cup Grated Parmigiano Reggiano Cheese, plus more for garnish/taste


Bring a large pot of salted water to a boil over high heat.  Add penne pasta and cook just under al dente, about 10 minutes, drain and set aside.  Meanwhile, in a large skillet over medium high heat, melt the butter into the olive oil.  Add mushrooms, season with salt and pepper to taste, and saute until browned and tender, about 3 - 4 minutes.  Next add peas and shrimp and cook for 2 - 3 minutes, or until shrimp just begin to firm and turn pink.  Remove entire contents of the pan to a plate to keep warm;  return the pan to the heat.  Next, add the wine to deglaze the hot pan, using a wooden spoon to scrape up any of the browned bits from the bottom of the pan.  Allow the wine to reduce by 1/2, or 2 - 3 minutes.  Reduce heat to medium low, add cream, and allow to simmer and reduce for 4 - 5 minutes; taste, adjust seasoning, and keep a close eye on the cream to prevent from boiling.  When the cream has reduced by 1/2, add the mushroom/pea/shrimp mixture into the cream to finish cooking.  Toss in cooked pasta and cheese, and mix thoroughly until well combined.  Remove from heat and serve with grated Parmesan to taste.