Chicken and Cheddar Souffle

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings

Ingredients

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature


Directions

Special equipment: a 2-quart (8-cups) souffle dish


Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.


In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).



In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.


From: foodnetwork.com

Butternut Squash and Vanilla Risotto

Cook Time: 25 min
Level: Easy
Yield: 6 side dish servings

Ingredients

4 cups vegetable broth
1 large vanilla bean
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives


Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.


Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.


From: foodnetwork.com

Italian Wedding Soup

It's not just for weddings, it's great company to keep you warm this winter season :)

Cook Time: 20 min
Level: Easy
Yield: 8 servings


Ingredients

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper


Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.


To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.


Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Fom: foodnetwork.com

Penne with Shrimp and Herbed Cream Sauce

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan


Directions

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, about 8 to 10 minutes. Drain the pasta and set aside.


In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.


Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.


Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

From: foodnetwork.com

Spicy Bean Soup

Cook Time: 45 min
Level: Intermediate
Yield: 10 servings


Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves


Directions

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.


Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

From: foodnetwork.com

Pasta e Fagioli

Cook Time: 30 min
Level: Easy
Yield: 6 servings


Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil


Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.


Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.


*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

From: foodnetwork.com

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Cook Time: 55
Level: Intermediate
Yield: 4 to 6 servings


Ingredients

All'Amatriciana Sauce:

2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano


Meatballs:

1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta


Directions

For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.


For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.


In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.


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, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.


From: foodnetwork.com

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.


Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.


In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.


To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

From: foodnetwork.com

Ravioli Caprese

Cook Time: 6 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Dough:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 cup very hot water

Filling:

* 3/4 cup whole milk ricotta
* 1 egg
* 1/2 cup finely shredded store-bought rotisserie chicken
* 1/4 cup grated Parmesan
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Sauce:

* 3 tablespoons extra-virgin olive oil
* 3 tablespoons chopped fresh basil leaves
* 2 teaspoons grated lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


Directions

For the dough:


In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.


For the filling:

Combine all the ingredients in a medium bowl and stir to combine.


To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.


Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.


Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.


Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

From: foodnetwork.com

Raffy's Turkey Sausage and Chestnut Stuffing

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 medium green apple, cored and diced into 1-inch cubes
* 1 medium red apple, cored and diced into 1-inch cubes
* 1 medium onion, diced into 1/2-inch cubes
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon unsalted butter, plus 2 tablespoons cubed
* 1/4 cup dry white wine
* 1 (6-ounce) bag dried cranberries
* 1/2 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 pound sweet Italian turkey sausage, meat removed from casing
* 8 ounce jar steamed whole chestnuts, roughly chopped
* 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
* Pinch red pepper flakes
* 1 cup canned chicken stock
* 1 cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and
butter cook over a medium low heat for 10 minutes to soften. Add the
wine, cranberries, and salt and pepper, simmer for about 5 minutes.
Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil
and turkey sausage meat and break up with a wooden spoon and cook
until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the
sausage, the chestnuts, the cornbread and red pepper flakes. Combine
all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into
an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the
remaining Parmesan. Dot with butter. Place in middle rack and bake
until top is golden brown, 45 minutes to 1 hour.

From: foodnetwork.com

Penne with Asparagus and Cherry Tomatoes (Spring)

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions

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, about 8 to 10 minutes. Drain the pasta, reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
garlic and cook until fragrant, about 1 minute. Add the asparagus,
season with the salt and pepper, and cook for 3 minutes until slightly
soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the
chicken stock into the pan and bring the mixture to a simmer. Cook
until the tomatoes start to burst and the stock is reduced by half,
about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked
pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the remaining Parmesan
and chopped basil.

From: foodnetwork.com

Turkey Bolognese

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 onion, chopped
* 4 garlic cloves, minced
* 1 carrot, peeled and finely chopped
* 1 celery stalk, finely chopped
* 1 pound shredded cooked turkey (preferably dark meat)
* 3 cups marinara sauce
* 1/4 cup chopped fresh basil leaves
* Salt and freshly ground black pepper
* 1 pound spaghetti
* Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the
onion and garlic and saute until translucent, about 5 minutes. Add the
carrot and celery and saute until the vegetables are tender, about 5
minutes. Add the turkey and saute 1 minute. Add the marinara sauce.
Decrease the heat to medium-low and simmer gently for 15 minutes to
allow the flavors to blend, stirring often. Stir in the basil. Season
the sauce, to taste, with salt and pepper. (The sauce can be made 1
week ahead. Cool the sauce completely, then transfer it to a container
and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water
until just tender but still firm to bite, stirring often, about 8
minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat, adding enough reserved cooking liquid
to moisten as needed. Serve with the Parmesan.

From: foodnetwork.com

Baked Orzo with Fontina and Peas

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 cups chicken broth
* 1 pound orzo pasta
* 3 tablespoons butter, plus more to grease the baking dish
* 1 onion, chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1/2 cup heavy cream
* 4 ounces shredded fontina cheese (about 1 cup)
* 4 ounces diced fresh mozzarella cheese (about 1 cup)
* 1 cup frozen peas, thawed
* 1/2 teaspoon salt
* 1/2 teaspoons freshly ground black pepper
* 1/2 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium
saucepan. Add the orzo and cook until almost tender, about 7 minutes.
Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add
the onions and saute until tender, about 3 minutes. Add the mushrooms
and continue to saute until the mushrooms are beginning to turn golden
around the edges, about 7 minutes. Add the Marsala. Scrape the brown
bits off the bottom of the pan and cook until the Marsala has reduced
by half, about 5 minutes. Add the mushroom mixture to the orzo in the
large bowl. Add the cream, fontina, mozzarella, peas, salt, and
pepper. Stir to combine. Pour the mixture into the prepared baking
dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme.
Sprinkle the bread crumb mixture on top of the pasta. Bake until
golden, about 25 minutes.

From: foodnetwork.com

Salmon in Lemon Brodetto with Pea Puree

Cook Time: 15 min
Level: Intermediate
Yield: 4 servings

Ingredients

Lemon Brodetto:

* 2 tablespoons olive oil
* 1 shallot, diced
* 2 lemons, juiced
* 1 lemon, zested
* 2 cups chicken broth
* 1 tablespoon chopped fresh mint leaves

Pea Puree:

* 2 cups frozen peas, thawed (about 10 ounces)
* 1/4 cup fresh mint leaves
* 1 clove garlic
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1/2 cup grated Parmesan

Salmon:

* 1/4 cup olive oil
* 4 (4 to 6-ounce) pieces salmon
* Kosher salt
* Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan
over medium heat. Add the shallots and saute until tender, about 7
minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and
keep warm, covered, over low heat.

From: foodnetwork.com

To make the Pea Puree, combine the peas, mint, garlic, salt, and
pepper in a food processor and puree. With the machine running, add
the olive oil in a steady drizzle. Transfer the pea puree to a small
bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over
high heat. Season the salmon pieces with salt and pepper. Sear the
salmon until a golden crust forms, about 4 to 5 minutes on the first
side. Flip the fish and continue cooking until medium-rare, about 2
minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon
Brodetto and divide between 4 shallow dishes. Place a large spoonful
of Pea Puree into the center of each bowl. Place a salmon piece atop
each mound of Pea Puree. Serve immediately.

From: foodnetwork.com

Orecchiette with Mini Chicken Meatballs

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)

Ingredients

* 1 pound orecchiette pasta
* 1/4 cup plain bread crumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground chicken
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken stock, hot
* 4 cups cherry tomatoes, halved
* 1/2 cup freshly grated Parmesan
* 8 ounces bocconcini mozzarella, halved
* 1/2 cup chopped fresh basil leaves

Directions

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, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk,
ketchup, Romano cheese, and the salt and pepper. Add the chicken and
gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture
into 3/4-inch pieces. With damp hands, roll the chicken pieces into
mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until
brown on the bottom, about 2 minutes. Turn the meatballs over and
brown the other side, about 2 minutes longer. Add the chicken stock
and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the
brown bits that cling to the bottom of the pan. Reduce heat to low and
simmer until tomatoes are soft and meatballs are cooked through, about
5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Transfer pasta to a large serving bowl and add the Parmesan. Toss to
lightly coat orecchiette, adding reserved pasta water, if needed, to
loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2
cup of the basil. Gently toss to combine. Garnish with the chopped
basil.

From: foodnetwork.com

Thimbles with Mushrooms and Artichokes

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3 tablespoons olive oil 1 small onion, finely chopped
* 1 pound mushrooms, trimmed, cleaned and finely chopped
* 1 teaspoon kosher salt, plus 3/4 teaspoon
* 1 cup dry Marsala wine
* 1 pound thimble pasta
* 1/2 pound frozen artichoke hearts, thawed
* 3/4 cup grated Parmesan
* 1/2 cup cream
* 1/2 cup chopped fresh flat-leaf parsley
* 1 teaspoon freshly ground black pepper

Directions

Place the olive oil in a large, heavy skillet over medium-high heat.
Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon
of the salt. Saute, stirring occasionally, until all the moisture has
evaporated and the mushrooms have cooked down, about 10 minutes. Add
the Marsala and continue cooking until almost all the wine has
evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir
in remaining salt. Add the pasta and cook until tender but still firm
to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta
and add it into the mushrooms, Marsala and onions Add the artichoke
hearts, Parmesan and cream and cook until the artichokes are heated
through, about 5 minutes. Stir in the parsley and pepper. Transfer to
a serving bowl and serve.

From: foodnetwork.com

Gnudi

Cook Time: 8 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 cup whole milk ricotta cheese
* 1 pound frozen spinach, thawed and squeezed dry
* 1 cup grated Parmesan
* 2 eggs
* 2 egg yolks
* 1/4 teaspoon freshly grated nutmeg
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons all-purpose flour, plus 1 cup for coating
* 1 jar store bought marinara sauce, heated

Directions

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to overcrowd
the pan; work in batches if necessary. Remove the gnudi using a
slotted spoon after they float to the top and have cooked for about 4
minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

From: foodnetwork.com

Pasta with Tomato and Peas

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano

Directions

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, about 8 to 10 minutes. Drain the pasta, reserving 2 cups
of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium
heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until
tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot
pasta water. Stir to melt the tomato paste and create a sauce, adding
more pasta water if necessary. Stir in the oregano, thyme, and
parsley. Gently fold in the cooked pasta, peas, and the cheeses,
adding more reserved pasta water if necessary. Transfer to a platter
and serve immediately.

From: foodnetwork.com

Roasted Cauliflower with Parmesan and Pancetta

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 head cauliflower, cut into pieces (about 6 cups)
* 4 ounce piece pancetta, diced
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1 clove garlic, whole
* 1 teaspoon red pepper flakes
* 1 cup grated Parmesan
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon freshly grated nutmeg
* 1/3 cup bread crumbs

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the
cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by
13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer
to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until
combined. Continue stirring for 2 minutes to cook the flour. Slowly
add the milk, stirring continuously until the milk has incorporated
and there are no lumps. Add the garlic clove and red pepper flakes and
stir the sauce over low heat until the mixture coats the back of a
wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved
pancetta. Stir to combine. Pour the sauce over the cauliflower to
cover. Top with a sprinkling of bread crumbs.

Bake until the breadcrumbs are golden and the cauliflower is cooked,
about 25 minutes. Serve immediately.

From: foodnetwork.com

Tomatoes Stuffed with Rice

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 cup Arborio rice (or other short-grain white rice)
* 6 ripe but firm large tomatoes
* 4 tablespoons olive oil, plus extra for drizzling
* Salt and freshly ground black pepper
* 1 garlic clove, minced
* 3 tablespoons chopped fresh basil leaves
* 2 tablespoons chopped fresh Italian parsley leaves
* 1/4 cup grated Parmesan

Directions

Cook the rice in a medium saucepan of boiling salted water, stirring
periodically, until just cooked through, about 10 minutes. Drain.
Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the
tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato
into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the
olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic,
basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil,
and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire
dish with olive oil. Place the reserved tomato slices atop the
tomatoes. Bake until the rice is heated through, about 20 minutes.
Serve hot or at room temperature.

From: foodnetwork.com