Chicken, Artichoke and Cannellini Bean Spezzatino

Cook Time: 40 min
Level: Easy
Yield: 4 to 6 servings

This spezzatino (stew) from Giada is a good company to have for all seasons!

Ingredients

2 tablespoons olive oil
1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 cloves garlic, halved
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 (14-ounce) cans low-sodium chicken stock
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained


Directions

In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.


Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.

From: foodnetwork.com

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

Bechamel Sauce

Yield: about 4 cups
(The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

5 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, warmed

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch freshly grated nutmeg

In a medium saucepan, melt the butter over medium heat.

Add the flour and whisk until smooth, about 2 minutes.

Gradually add the warm milk,whisking constantly, until the sauce is thick, smooth, and creamy,
about 10 minutes (do not allow the sauce to boil).

Remove from heat and stir in the salt, pepper, and nutmeg.

Use this for:

crab and ricotta cannelloni

baked rigatoni with bechamel sauce

classic italian lasagna

Crunchy Parmesan Chicken Tenders

Here's a really easy recipe after all those cooking from the holidays! Enjoy!

Cook Time: 12 min
Level: Easy
Yield: 6 servings


Ingredients

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs


Directions

Preheat the oven to 500 degrees F.


Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.


Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.


Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.


Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

From: foodnetwork.com

Amaretto Sour with Prosecco

Prep Time: 15 min
Level: Easy


Ingredients

1/4 cup water
1/2 cup sugar, plus 1/4 cup sugar for sugaring glass rim
1 lemon, zested
1 lime, zested
1/2 lemon, juiced saving the remaining 1/2 lemon for coating glass rim
3/4 cup Prosecco
2 tablespoons amaretto liqueur
2 tablespoons simple syrup
Ice cubes
Lemon and lime slices, for garnish


Directions

To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat. Bring to a boil and stir until all the sugar is dissolved. Take pan off heat and set aside to cool.


For the sugar rims: In a shallow bowl, combine 1/4 cup of sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost.


In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice.


Garnish with a slice of lemon and a slice of lime.

From: foodnetwork.com

Panettone Trifle

A truly satisfying dessert with all-time favorites: chocolate + coffee and mascarpone cheese!

Cook Time: 5 min

Level: Easy
Yield: 6 servings


Ingredients

1 pound mascarpone cheese, at room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/2 cup powdered sugar
2 teaspoons espresso powder
1/4 cup coffee liqueur
12 ounces panettone, cubed
Chocolate shavings, for garnish


Directions

Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.


Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately.

(The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

From: foodnetwork.com

Baked Ziti with Meatballs

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces


Directions

Preheat oven to 350 degrees F.


In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.


In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.


In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.


In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.


In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

From: foodnetwork.com

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

A perfect side dish for your turkey!

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper


Directions

Preheat oven to 400 degrees F.


Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry


Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

From: foodnetwork.com