Bucatini with Burst Cherry Tomatoes & Basil

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
  1. 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.)
  2. Meanwhile, heat the oil in a 12- or 14-inch skillet or wide, heavy saucepan over medium-high heat.
  3. Add the onion, garlic, and 1 teaspoon of salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes.
  4. 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.
  5. Reserving 1 cup of the pasta cooking liquid, drain the pasta.
  6. 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.
  7. 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.
Advertisements

Festive Sugar Cookie Bars

I hope everyone had a lovely Fourth of July celebration. 🙂

We had a very low-key day followed by a delicious meal prepared on the grill, in Fourth of July fashion. This fun dessert was a festive way to end the day! The meringue icing was incredibly thick and fluffy; the pattern could be easily modified to decorate for any occasion.

This recipe is from Better Homes and Gardens. The cookies kept well for several days in the refrigerator.

Yield: 24 bars

For the Sugar Cookie Bars:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • Meringue Icing (recipe follows)
  • red and blue paste food colorings

For the Meringue Icing:

  • 3 cups Confectioners’ sugar
  • 2 T meringue powder
  • 1/2 tsp cream of tartar
  1. Preheat oven to 350°F, preferably on convection.
  2. Coat a half sheet pan (15×10-inch baking pan) with nonstick cooking spray, line with parchment paper, and coat the parchment with cooking spray.
  3. In a medium bowl combine flour, baking powder, and salt.
  4. In a large bowl beat butter with mixer on medium speed 30 seconds. Add sugars; beat on medium-high until light and fluffy, about 3 minutes.
  5. Beat in egg and vanilla bean paste.
  6. Beat in flour mixture. (Dough will be crumbly.)
  7. Pat dough firmly and evenly into prepared pan. Bake 12 to 15 minutes or until edges are light brown. Cool in pan on a wire rack.
  8. Meanwhile prepare Meringue Icing. In a large bowl beat Confectioners’ sugar, ½ cup water, the meringue powder, and cream of tartar with mixer on high 3 to 5 minutes or until thick and fluffy.
  9. Divide three 1/4-cup portions into small bowls. Cover remaining Meringue Icing to prevent drying out.
  10. Tint 1/4-cup portions with paste food coloring to make red, light blue, and dark blue. Transfer each to a small resealable (sandwich) plastic bag.
  11. Evenly spread remaining Meringue Icing onto cooled cookie.
  12. For firework “burst” design, snip a small corner from each pastry bag. Pipe concentric circles in different sizes with tinted colors. Pull a toothpick from center to outer edge to create the firework pattern; wipe or replace the toothpick between each pull. Repeat as desired.
  13. Chill, uncovered, 2 hours or until icing sets. To store, cover loosely with foil and chill up to 3 days.

 

Baked Shrimp Risotto with Pesto

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)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. 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.)
  8. 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

Four Years Ago:

Five Years Ago:

Easy Taco Skillet Dinner

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

  1. In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
  2. 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.
  3. Add the garlic, stirring for a minute or so until it becomes fragrant.
  4. Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
  5. Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
  6. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
  7. 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.
  8. 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.
  9. Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Soft-Baked Funfetti Cookies

While I’m sharing kid-friendly treats loaded with colorful sprinkles, it seems like the perfect time to post these funfetti cookies! 🙂 I made these for a special annual lunch that I have with friends from my former job. I miss them. ❤  All of our kids have known each other since they were babies- it is also wonderful to get them all together at least a few times a year.

This recipe was adapted from Sally’s Baking Addiction. I doubled the recipe and reduced the baking time. They were a big hit. 🙂

Yield: 42 cookies

  • 1 cup (230 g) unsalted butter, softened to room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (380 g) spoon & leveled all-purpose flour
  • 1/2 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup (80 g) sprinkles, plus more for sprinkle on top before baking
  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color, 2 to 3 minutes.
  2. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  3. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
  4. With the mixer running on low-speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  5. Once combined, fold in 1 cup sprinkles.
  6. Using a large cookie scoop, scoop out dough and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
  7. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven. (I chilled the balls of dough for 22 hours prior to baking.)
  8. Preheat oven to 350F, preferably on convection.
  9. Line two large baking sheets with parchment paper or a silicone baking mats.
  10. Bake chilled cookie dough for 9 to 10 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 to 5 minutes and move to wire rack to cool completely.

Note: Cookies stay soft & fresh for up to 1 week at room temperature. They also freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Cheesy Chicken Enchilada Skillet

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
  1. Preheat oven to 425°F, preferably on convection.
  2. Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
  3. Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
  4. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  5. Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
  6. Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
  7. Remove skillet from the oven. Sprinkle cheese evenly over the top.
  8. Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
  9. Top with cilantro, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Easy Churros

We plan our Super Bowl menu around our star appetizer, guacamole. This year, we ate our favorite Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.

I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016. :/ Truth be told, they are not actually “true” churros… 😉 Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.

This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.

Yield: about 20 Churros

  • 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • warm dulce de leche or melted chocolate, for serving, as desired
  1. Preheat oven to 425 degrees, preferably on convection.
  2. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
  3. Brush lightly with a beaten egg.
  4. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
  5. Twist into spirals, pressing ends to gently adhere.
  6. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
  7. Bake, rotating sheets halfway through, until puffed and golden, 15 to 20 minutes.
  8. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
  9. Serve immediately with warm dulce de leche or melted chocolate, as desired.

I’m bringing this dessert to share at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons. Enjoy!

Three Years Ago:

Four Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,112 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: