Penne Alla Salsiccia for Secret Recipe Club

It is the start of the May Long Weekend and I'm just writing my post for Monday's Secret Recipe Club reveal. I feel like the last few months have just got away on me!! But with each month that passes, I can tell you one thing - I'm always thrilled with my assignment for Secret Recipe Club. Whether its a blog that challenges me with recipes that are out of my comfort zone, not my usual fare, or too many delicious recipes to choose from, its always fun browsing through that blog trying to pick what you're going to make! Some of my past choices for SRC have been:

Salted Caramel Filled Brownies
Quinoa & Black Bean Chili 
Birthday Cake Oreo Cookie Bark
Zucchini Carrot Cake
Pizza Bites
Chocolate Peanut Butter Pretzels
Lime & Blueberry Scones

All of them were absolutely delicious and so worth the effort of making. :)

This month I was assigned Cookin' with Moxie written by Jamie. Jamie is a beautiful Italian girl who absolutely loves to cook and loves to eat! Her love for cooking, particularly for cooking meals true to her Italian heritage totally shows through when you look through her blog. It was so hard to pick a recipe because I wanted to try everything!!! After looking through loads of recipes, I finally settled on Spaghetti Alla Salsiccia, for which I didn't have any spaghetti on hand, so I used penne pasta instead and it worked like a charm! Oh man was it good! My homemade pasta sauce doesn't very often end up tasting 10x better than the stuff you buy in a jar, so I usually avoid making it. But this recipe is a keeper. With a short list of easy to find ingredients, you'll be on your way to an authentic tasting pasta dish in no time at all. I made a couple of small changes to the recipe based on what I had on hand in the house, but other than that, I left the recipe as is!

Penne Alla Salsiccia
Recipe minimally adapted from Cookin' with Moxie

Ingredients:

• 1 lb penne
• 2 tsp olive oil, divided
• 1 16oz package of sliced crimini mushrooms
• 1 lb mild italian sausage (can use mild italian flavoured turkey sausage for lower fat dish)
• kosher salt and freshly ground black pepper
• 3/4 cup red wine
• 2 tbsp worcestershire sauce
• 1 small can of tomato paste
• 1 1/2 cups pasta water, reserved from cooking penne
• shredded provolone to finish dish

Method:

1. Bring a pot of salted water to a boil. Cook pasta until al dente according to the directions on the box. Reserve 1 1/2 cups cooking water for later. Drain pasta and set aside.
2. While pasta is cooking, heat 1 tsp olive oil in a saute pan. Saute mushrooms over medium heat until lightly browned, about 5-8 minutes. Season with salt and pepper. Stir to distribute seasonings and then remove from pan. Set aside.
3. Add the remaining 1 tsp olive oil (I found I didn't need this as the sausage was oily enough) and saute the sausage until just about cooked through. Add the red wine and cook until reduced by half. Once the wine is reduced, add the mushrooms, worcestershire sauce and tomato paste. Cook stirring 1-2 minutes so everything gets coated.
4. Add reserved pasta water and stir to combine. Simmer sauce uncovered, until slighly thickened 20-30 minutes. Season with additional pepper to taste.
5. Combine pasta and sauce and stir to evenly distribute.

And as Jamie would say Tutti Mangia!

Loved my SRC assignment this month and loved the recipe I picked! Thanks Jamie for the lovely selection of recipes. :) Can't wait to try some more.

Happy Cooking my Friends!

The Ultimate Spaghetti & Meatballs

 I've got to confess something to you - I'm not a big Spaghetti & Meatballs fan. I would much rather have a meat sauce than have a meatless sauce over meatballs and pasta... weird, I know! I think this recipe has changed my mind though! I would willingly choose this spaghetti & meatballs over spaghetti with meat sauce any day. Tyler Florence is good like that - his recipes are always so delicious that he will have you hooked on something you didn't even think you liked!

 If you want your socks knocked off, make the homemade pomodoro sauce too! Its worth the extra effort. But even if you don't have time and end up using a storebought sauce, this recipe is still going to leave you wanting more!

Pomodoro Sauce
Recipe adapted from Tyler's Ultimate cookbook

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 - 28 oz cans whole, peeled tomatoes, with juices, crushed by hand
• kosher salt & freshly grated black pepper
• 1/4 cup fresh basil leaves, torn into pieces

Method:

1. Heat the oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4-5 minutes. Carefully add the crushed tomatoes and their juices and season with salt and pepper.
2. Cook until the sauce is thick, about 15 minutes. Taste and adjust the seasonings. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20-30 minutes. Stir in the fresh basil and season again to taste.

 The Ultimate Spaghetti & Meatballs
Recipe adapted from Tyler's Ultimate cookbook

Ingredients:

• kosher salt
• extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 cup milk
• 4 thick slices firm white bread, crusts removed and cut into cubes (about 2 cups)
• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 1 large egg
• 1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
• freshly ground black pepper
• 4 cups heated pomodoro sauce, or good quality jarred tomato sauce
• 1/2 lb mozzarella cheese, grated
• leaves from 3 fresh basil sprigs
• 1 lb spaghetti

Method:

1. Bring a big pot of salted water to a boil for the spaghetti.
2. Heat 3 tbsp of oil in an ovenproof skillet over medium heat. Add the onion, garlic & parsley and cook until the vegetables are soft but not coloured, about 10 minutes. Take the pan off the heat and let cool.
3. Pour the milk over the bread in a bowl and let it soak while the vegetables are cooling. Combine the meats in a large bowl. Add the egg and parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread then add the bread to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together; don't overwork. Using 1/4 cup portions, shape into meatballs.
4. Preheat the oven to 350F. Heat a 3-count of oil in the sillet over medium heat and brown the meatballs on all sides, about 10 minutes. Transfer them to a baking dish and spoon about half the tomato sauce over. Shower with the mozzarella and scatter half of the basil leaves on top; drizzle with olive oil. Put the meatballs in the oven and bake until they are cooked through - about 35-40 minutes.
5. Meanwhile, cook the spaghetti in the boiling water until al dente, 8-9 minutes. Drain the pasta and put it onto a large serving platter. Ladle the rest of the sauce and toss. Spoon the meatballs onto the spaghetti and garnish with the rest of the basil leaves. Serve immediately along with extra cheese.

Tyler says the secret to these meatballs is soaking the bread in milk - I think he's right - it made for a really moist and tender meatball and tasted much more flavourful than other meatballs I've tasted. This meatball definitely didn't need sauce to taste delicious.

Happy Cooking my Friends!

Baked Macaroni & Beef Casserole

Okay, okay, I know I've been very neglectful of my blog the last couple of weeks... its a vicious cycle and I'm not even going to start making excuses! Yesterday was my birthday and it was a fantastic day (other than having to work all day annnnddd having to finish up an assignment that was due at midnight last night)! My sister surprised me with a wonderful birthday present and my husband ordered takeout from my favorite indian restaurant. Tonight hubby and I are going out for a nice romantic dinner on the beautiful White Rock strip. Not sure where he's taking me, but its bound to be somewhere good!

The recipe I'm posting about today has absolutely nothing to do with my birthday! I just felt like sharing the recipe with you. Its a really homey, easy recipe that is perfect for when you're craving comfort food. Serve this casserole with some fresh garlic bread and some ceasar salad and you've got a great meal that your whole family is bound to love. This recipe is quick and easy enough to make on a weeknight and you will likely have most of the ingredients on hand too!

Baked Macaroni & Beef
Recipe adapted from Canadian Living's Everyday Favorites

Indredients:

• 1 lb lean ground eef


• 1 onion chopped


• 1 clove garlic, minced


• 1/2 tsp dried oregano


• 1- 700ml jar of your favorite pasta sauce


• 2 tbsp tomato paste


• 1 1/2 cups macaroni


• 1 cup 2% cottage cheese


• 1/2 cup shredded provolone or part-skim mozzarella cheese

Method:

1. In a large nontick skillet, fry beef over medium-high heat, breaking up with a spoon, until no longer pink. Drain off any fat. Add onion, garlic and oregano; fry over medium heat, stirring occasionally, until onion is softened, about 5 minutes.


2. Add pasta sauce and tomato paste; bring to boil. Reduce heat to meium low; simmer stirring occasionally, until thick enough to mound on a spoon (anywhere from 10-20 minutes).


3. Meanwhile, in large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes. Drain well.


4. Spread half of the macaroni in 8-inch square glass baking dish. Cover with half the meat sauce. Repeat layers. Spoon cottage cheese over top, spreading evenly. Sprinkle with provalone cheese.


5. Bake in 375F oven until bubbly and golden, about 30 minutes.

Now you're probably wondering about the next picture in this blog post (see below)... I just had to share this with you. That sandwich is my hubby's version of gourmet breakfast. He made it all by himself. The obvious ingredients are bread (toasted and buttered), about a pound of bacon, about a pound of cheddar cheese thickly sliced, and about half a dozen eggs scrambled. Yep, typical male!! Hope you get a good laugh out of that picture like I do every time a look at it.

Happy Cooking my Friends!

Chicken with Creamy Pesto Sauce

I made this recipe a while ago and I am finally getting around to posting about it. This is a quick and easy recipe that is great to make on a weeknight after work. You'll be out of the kitchen in no time. Using a good quality bottled basil pesto will ensure your pasta has the best possible flavour. Evaporated milk instead of heavy cream adds creaminess without a lot of extra fat. Add some steamed vegetables to round out this dish and you've got yourself a quick and delicious weeknight meal.

I really enjoy the Classico Basil Pesto when I don't have time to make my own. Its flavourful and really reasonably priced in the grocery store. I know you're all busy and don't have time to read a rambling post, so I'll keep this one short and sweet. I hope you enjoy this recipe as much as we did. The leftovers are great tasting - it seemed like the flavours really married so nicely when the dish had a chance to sit overnight in the fridge.

Chicken with Creamy Pesto Sauce

Recipe from Canadian Living Everyday Favorites, p. 212

Ingredients:

• 1 tbsp vegetable oil
• 4 boneless skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups sliced mushrooms
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup white wine or chicken stock
• 1 tbsp all-purpose flour
• 1 can (384 ml) evaporated 2% milk
• 2 tbsp basil pesto (or 1/3 cup chopped fresh basil)

Method:

1. In large skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer chicken to plate.
2. Add onion, garlic, mushrooms, thyme, salt and pepper; fry over medium heat, stirring occasionally, until no liquid from mushrooms remains, about 10 minutes.
3. Add wine; cook, stirring for 2 minutes. Whisk flour into evaporated milk; add to pan and cook stirring, until thickened, about 5 minutes. Stir in pesto.
4. Return chicken to pan, turning to coat. Simmer until no longer pink inside, about 10 minutes.
5. Serve chicken over cooked pasta with steamed veggies.

This chicken was delicious and with how easy it is to make, you'll be relaxing in no time. And maybe your husband will like it so much he'll offer to clean up afterwards... haha Yeah Right!! Don't hold your breath.

Happy Cooking my Friends!