My kids are back in school! I can get back to sharing dishes that we enjoyed this summer (and probably last spring as well). I have quite a few to share. 🙂
This is a fabulous, restaurant-indulgent, late summer pasta dish. The real beauty of it is that it could be made in any season to bring back the taste of summer. It was also quick and easy to prepare- the best combination. The cheese adds creaminess to the finished dish but can easily be omitted for a vegan version.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I used grape instead of cherry tomatoes, bucatini instead of spaghettini, and modified the proportions. I am definitely going to make this dish year round. Great.
Yield: Serves 4 to 6
- 1 pound bucatini, spaghettini, spaghetti, or angel hair pasta
- Kosher salt
- 1/2 cup olive oil, plus more for serving
- 1 small red onion or 1/2 large red onion, thinly sliced, about 1 cup
- 4 large garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- 2 pounds (about 3 pints) grape or cherry tomatoes
- 1 1/2 cups loosely packed torn basil leaves, plus more for garnish
- 2-4 T finely chopped fresh flat leaf parsley
- 3/4 cup (6 oz) fresh whole-milk ricotta cheese
- freshly grated Parmigiano-Reggiano cheese, for serving
- coarsely ground black pepper
- Cook the pasta in a large pot of well-salted boiling water until al dente. (Simmons recommends 2 T of kosher or fine sea salt in 4 quarts of water.)
- Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
- Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
- Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
- Reserving 1 cup of the pasta cooking liquid, drain the pasta.
- Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.
- Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Parmesan and black pepper to taste. Drizzle with olive oil, if desired, and serve immediately.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: angel hair, basil, bucatini, cherry tomatoes, dinner, easy, fast, Gail Simmons, grape tomatoes, Italian, Parmigiano Reggiano, parsley, pasta, red onion, ricotta, spaghetti, spaghettini, summer, vegan, vegetarian
We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.
Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1/2 large yellow onion, finely diced
- 7 garlic cloves, sliced
- 1 cup arborio rice
- 4 cups low-sodium chicken broth
- 1/2 to 1 cup of white wine, optional
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
- 1 tablespoon unsalted butter
- fresh lemon juice from 1/2 lemon
- coarse salt
- pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
- Preheat the oven to 400°, preferably on convection.
- In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
- Add the shallots and onion, and cook until soft but not brown.
- Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
- Stir in the broth and bring to a boil.
- Cover and bake for about 20 to 22 minutes, until the rice is tender.
- Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
- Serve drizzled or mixed with pesto. Garnish with cheese.
One Year Ago: Chicken & Sausage Jambalaya
Two Years Ago: Classic Shrimp & Grits
Three Years Ago: Greek Red Lentil Soup
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Posted in Quick, Recipes, Seafood, Shrimp
Tags: arborio rice, baked risotto, basil, dinner, easy, fast, grains, lemon juice, pesto, quick, rice, risotto, seafood, shallots, shrimp, wine
I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂
Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!
Yield: Serves 8
- 1.25 pounds ground turkey or ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1 1/4 teaspoons coarse salt
- freshly ground black pepper
- 1 tablespoon hot sauce, such as Sriracha
- 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
- 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
- 1 can (15.5 oz) black beans, rinsed
- 3/4 cup white Basmati rice
- 1 1/4 cup water
- 1 cup shredded Monterey Jack
- 1 cup shredded extra-sharp cheddar cheese
- hard or soft taco shells, for serving, if desired
- 1/4 cup sliced scallions, for garnish, as desired
- sliced avocado, for garnish, as desired
- chopped cilantro, for garnish, as desired
- In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
- As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
- Add the garlic, stirring for a minute or so until it becomes fragrant.
- Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
- Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
- Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
- Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
- Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
- Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.
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Posted in Casserole, Holiday, Recipes, Tacos
Tags: avocado, black beans, cheddar, cilantro, dinner, easy, ground beef, ground turkey, kid-friendly dinner, Mexican, Monterey Jack, one-pot, scallions, skillet, sriracha, Super Bowl, Tacos
Somehow, we seem to always have a conflict with a having timely Cinco de Mayo feast. This year, my son has his Swim Club Dinner Dance (at an Italian restaurant, by the way), so, we had our feast early. This way, there is also time to have a second feast. Good planning, right?
This quick and easy, crowd-pleasing dish was perfect for our early Cinco de Mayo celebration. It would be perfect for a Mexican-inspired weeknight meal any other day of the year too. We enjoyed it with chips and guacamole, of course. 😉
This recipe was adapted from Epicurious.com, contributed by Anna Stockwell. I reduced the oven temperature, and increased the proportions as well as the pan size. Great.
- Yield: 6 to 8 servings
- Total Time: 30 minutes
- 1 1/2 tablespoons canola oil
- 1 large yellow onion, chopped
- 6 garlic cloves, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 24 oz (1 1/2 jars) medium red salsa (I used Trader Joe’s Garlic Chipotle Salsa)
- 3/4 cup sour cream
- 6 corn tortillas, torn into quarters
- 6 cups shredded cooked chicken (from 1 rotisserie chicken)
- 1 to 2 cans (15.5-ounce each) black beans, drained, rinsed (I used 1 1/2 cans)
- 1 1/2 cups shredded Mexican cheese blend
- cilantro, for garnish, optional
- Preheat oven to 425°F, preferably on convection.
- Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
- Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
- Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
- Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
- Remove skillet from the oven. Sprinkle cheese evenly over the top.
- Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
- Top with cilantro, if desired.
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Posted in Casserole, Chicken (Poultry), Holiday, Quick, Recipes
Tags: black beans, chicken, cilantro, cinco de mayo, corn tortillas, dinner, easy, enchiladas, kid-friendly dinner, Mexican, quick, rotisserie chicken, salsa, sour cream