Chile One-Pot Pasta

I love this one pot meal! It is a life-saver to my new life as a full-time Mommy to a newborn! Not only is this easy (and less clean-up) but its delicious!

Chile One-Pot Pasta
 

Ingredients
1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste (I used Harissa chile paste)*
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Directions
In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

*Harissa comes in mild to hot varieties, so make sure to choose the level of spice depending on your preference.
Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/calabrian-chile-pasta.html

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Crab and Lemon Aioli Bruschetta

My favorite new appetizer!! I love having crab in the summer, there is just something so light but meaty about it! Mixing the crab with the lemon aioli definitely makes this app what it is!

Crab and Lemon Aioli Bruschetta

crab and lemon aioli brushetta

Ingredients

Toasts:
1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
Crab:
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
Aioli:
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Directions

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the aioli: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Mix the crabmeat with the aioli mixture and place on top of the toasts.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/crab-and-lemon-bruschetta-recipe.html

Whitefish with Mint Salmoriglio Sauce

By far the best fish dish I’ve made so far! This amazing sauce was used on pasta but thought it would be amazing on fish. I like anything lemony so combining it with fresh mint just took it to a whole new level!

Whitefish with Mint Salmoriglio Sauce

whitefish with mint salmoriglio sauce

Ingredients

1 lb whitefish of your choice (I used Sole)
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice (from 2 large lemons)
2 lemons, zested
3 cloves garlic, smashed or finely minced
1/2 cup chopped fresh mint
1/3 cup chopped fresh flat-leaf Italian parsley
Salt and freshly ground black pepper

Directions

Sprinkle the fish with salt and pepper and drizzle with olive oil. Bake at 400 degrees for approximately 20 minutes until the fish is cooked through.

In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.

Once fish is done cooking, take it out of the oven, pour the sauce over the fish and let it marinate in the sauce for 2-3 minutes before serving.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-mint-salmoriglio-sauce-recipe.html

Linguine with Avocado-Arugula Pesto

My love for avocado continues with this avocado pesto combination! Adding avocado to pasta is my all-time favorite thing. Adding pesto to that mix just makes this dish heavenly!

Linguine with Avocado-Arugula Pesto

linguine with avocado arugula pesto

Ingredients

1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan (4 ounces)
1/2 cup sliced almonds, toasted (see Cook’s Note)

Directions

Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/linguine-with-avocado-and-arugula-pesto-recipe.html

Bloody Mary Dip

My best friend used to love bloody marys but ever since she got pregnant she hasn’t been able to enjoy them. I thought I would make this dip for an upcoming party so she could enjoy it just as much as everyone else!
This dip turns your favorite alcoholic beverage into a classy non-alcoholic dip.
Bloody Mary Dip
bloody mary dip
Ingredients
8 ounces mascarpone, at room temperature
¾ teaspoon Worcestershire sauce
½ teaspoon hot sauce of choice, such as Tabasco
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon prepared horseradish, liquid squeezed out
Zest of 1 lemon plus 1 teaspoon juice
¼ teaspoon kosher salt
1/8 teaspoon celery seeds
1 head celery, cut into 4-inch sticks
Directions
Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth. Scrape down the sides of the bowl with a rubber spatula and add the Worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, lemon zest and juice, salt and celery seeds. Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute.

Transfer the dip to a serving bowl and serve with celery sticks for dipping.

Recipe source: http://www.giadadelaurentiis.com/recipes/1286/bloody-mary-dip

Pasta alla Formiana

Although this dish takes a bit of time in the oven, it is really easy to assemble and you don’t even have to pre-cook the pasta! Its a great twist on a simple pasta with red sauce recipe by adding fresh tomatoes!

Pasta alla Formiana

pasta alla formiana

Ingredients

  • Butter, for greasing dish
  • 1 (28-ounce) can crushed tomatoes
  • 1 clove garlic, coarsely chopped
  • 1/2 pound (8 ounces) mezze penne or other small pasta
  • 1/3 cup olive oil, plus extra for drizzling
  • 1/4 cup dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices

Directions

  • Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
  • In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
  • Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the dish and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.
  • Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-alla-formiana-recipe.html

Spicy Red Wine Spaghetti

Talk about an “adult” spaghetti. This takes a simple pasta dish and elevates to a level that is so elegant and yet so easy to make! This dish is bound to make a great impression on anyone you make it for!

Spicy Red Wine Spaghetti

spicy red wine spaghetti

Ingredients

Kosher salt
1 pound spaghetti (I recommend not using whole wheat to get that great purple color)
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper (add more for more of a kick)
One 750ml bottle zinfandel (I recommend using a red wine that you really enjoy to drink)
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese

Directions

Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.

In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.

Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).

Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.

Add the parsley and goat cheese and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-red-wine-spaghetti-recipe.html

Broiled Tilapia with Mustard-Chive Sauce

This is a great easy fish to make for a weeknight meal. It takes only about 15 minutes to prep and cook. The sauce is by far the star of this dish, it would also be great on chicken!

Broiled Tilapia with Mustard-Chive Sauce

broiled tilapia with mustard chive sauce

Ingredients

Fish:
Cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey (I used agave)
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with  cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html

Sausage Arugula Sauce

I originally found this Giada recipe a couple years ago. It has been my go-to comfort recipe for just as long. Her recipe originally called for this sauce to be spooned over a baked potato which is so good! But lately, I haven’t had the time to bake potatoes so this time I took her recipe and spooned it over pasta. What I love most about this sauce is that it is so good over anything!

Another great thing about this sauce is that you can use whatever kind of sausage you want. Her recipe originally called for italian turkey sausage, but as you know my husband is a big fan of spicy. I found a great sriracha chicken sausage from the Whole Foods by us and it was the perfect choice! So feel free to use whatever type of sausage you and your family prefer!

Sausage Arugula Sauce

sausage arugula sauce

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy sausage of your choice, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese (4 ounces), at room temperature
1/2 cup grated Parmesan (I used grated Pecorino Romano)

Directions

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes.

Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes.

Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-potatoes-with-sausage-and-arugula-sauce-recipe.html

Brussels Sprout Salad

I LOVE brussels sprouts! This salad just became my most favorite salad ever. It is so easy to prepare and is a different twist on a plain green salad. I am pretty sure I turned my husband on to the beauty of brussels sprouts after this salad.

Best.Salad.Ever. Oh, and it’s a Giada recipe 🙂

Brussels Sprout Salad

brussels sprout salad

Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper

Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Tips
1/3 cup grated Pecorino Romano

Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. (See tips for another use for the cores). Bring a large pot of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Tips:
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
*The unused core of the Brussels sprouts can be used in soups and stir-fries.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe.html