Pasta Carbonara with Corn

One of my good friends, and senior year of college roommate, L, came to visit last week. She's a California girl and was back home visiting her family. I'm so glad we were able to get together while she was in town and even more excited that I got to cook for her. We met our junior year when we both studied abroad in England, so it seemed fitting that I had Pasta Carbonara with Corn on the menu the night she ate with us. As I mentioned waaaaay back in August 2006 when I first started this blog, I discovered carbonara in England (of all places) my junior year abroad with my very dear friend, S. We ate it everywhere we could find it. Making carbonara with L, even this variation with the corn, brought back memories of our time together in England. Man, we had a blast. Hard to believe it's been 11 years already.


Anyway, this luscious carbonara was inspired by this Rachael Ray recipe for Pasta Carbonara with Corn and Chiles. I had great success adding asparagus to my carbonara, so corn seemed like a great idea. I ended up combining my usual method for making carbonara with the flavor profile from Rachael's recipe, omitting the chiles because I didn't want it to be spicy.


This was a real winner that would be even more amazing with fresh Jersey corn straight off the cob. You all know my carbonara obsession is legendary but the addition of the corn was wonderful. I love crunching those kernels under my teeth. This is a great summer version of carbonara, made lighter by the corn and the fresh herbs. Everyone cleaned their plates, including Baby Girl.

Pasta Carbonara with Corn
Inspired by Nigella Lawson and Everyday with Rachael Ray

1 pound spaghetti
1/2 lb bacon, chopped
1 large onion, sliced
2 cups corn
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 cup vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta. Cook the pasta according to package directions.

In another large pan that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the corn and garlic and cook for 5 minutes. Add the thyme and parsley, then pour in the vermouth and let it bubble so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Add the drained pasta to the bacon and corn mixture, tossing well to coat with the syrupy sauce. Add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper to serve.

Quick Chicken Vesuvio

When Lishie posted this recipe for Quick Chicken Vesuvio as part of the last Blogger's Choice recipe swap I knew it would end up on a weekly menu sooner rather than later. I love the convenience of one-pot meals and I'm always looking for new ways to cook chicken.

I decided to combine the original recipe and Lishie's adaptation with the artichoke hearts. Despite SP's aversion, I absolutely love artichokes and I figure incorporating them into meals every 6 months or so won't kill him (love you, honey!) Cooking the potatoes in the same pan as the chicken forced me to sacrifice the crispiness I would have gotten had I cooked them separately, but that was fine by me. This was delicious and incredibly easy since everything cooked in one pan. I'm not sure if the end product should have been more soupy since the recipe calls for crusty bread for dipping. Mine was pretty dry so there was no dipping being done, but we love crusty bread so I served it anyway. I ended up having to use 1 cup of chicken stock instead of 1/2 cup of stock and 1/2 cup of white wine because someone (ahem!) dumped the last of the bottle of white wine we had on Mother's Day instead of saving it. I also realized in writing this post that I forgot to squeeze lemon juice over the top before serving. I think the acidity would have guilded the lily so don't forget that step.


Baby Girl helped me with the parsley (she's good at picking off the leaves and stacking them on the cutting board). She ate one piece of chicken and some of the broccoli I had steamed on the side, but chowed down on the potatoes. I call that a win.

Quick Chicken Vesuvio
Rachael Ray via DeLish and Tales From a Mad Men Kitchen

1/4 cup plus 2 tablespoons olive oil, divided
2 baking potatoes, peeled and sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1 teaspoon dried oregano, lightly crushed
2 teaspoons salt and pepper
2 pounds skinless, boneless chicken breast, cut into large chunks
1/2 cup flour, for coating
1/2 cup dry white wine
1/2 cup chicken stock
1 15-oz can artichoke hearts, drained
1/4 cup finely chopped flat-leaf parsley
1 lemon
Crusty bread, for serving

Preheat oven to 375ºF.

In a large skillet, heat about 1/4 cup olive oil over medium-high heat. Add the potatoes and garlic; season with the oregano and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes. Move the potatoes to the side of the pan, add 2 tablespoons olive oil. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3-4 minutes. Deglaze the pan with the wine and stock. Stir in the artichoke hearts.

Transfer the skillet into the oven. Roast to cook chicken through, 10-12 minutes. Top with the parsley and a squeeze of lemon juice. Serve with bread for dipping.

French Dip Sandwiches

I know these sandwiches aren't the most photogenic, but the recipe couldn't be easier and is delicious every single time. That's a big deal in our house these days, so these have made it on the menu twice in the last month. Yum!


French Dip Sandwiches
Very slightly modified from Rachael Ray

2 tablespoons butter
1 shallot, chopped
1 tablespoon flour
1/4 cup dry sherry or brandy
2 cans beef broth
1 1/2 pounds deli sliced roast beef
salt and pepper
4 sandwich rolls, split
1/4 pound deli slice provolone cheese

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry (or brandy) and cook liquid out. Whisk in broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Add to sauce to heat through. Set out ramekins or small soup cups for dipping sauce.

Toast the rolls if you desire. Using a pair of kitchen tongs, pile meat onto rolls. Top with slices of provolone cheese and broil to melt the cheese. Set ramekins or cups with extra dipping sauce alongside the sandwiches.

Crunchy Chicken with Sesame Rice and Green Beans

Lately I've been disappointed with the recipes in Everyday with Rachael Ray (anyone else feel like she's run out of ideas and the new ones are just plain bizarre?), but this one for Crunchy Chicken with Sesame Rice and Green Beans was just a jazzed up version of chicken and rice so I thought I'd give it a whirl. Holy cow...it was just incredible.


I subbed panko for the breadcrumbs and they got gorgeously crispy after frying. Delicious. I think the mayo and soy sauce drizzle was what made the dish. Such a simple combination that packed a lot of flavor. And you can't go wrong with rice and green beans sprinkled with sesame seeds. I can't wait to make this one again.

Crunchy Chicken with Sesame Rice and Green Beans
Modified from Everyday with Rachael Ray

1 cup rice
Salt and pepper
2 tablespoons toasted sesame seeds
1/3 cup mayonnaise
1 teaspoon soy sauce
1 cup panko
2 eggs
1 1/2 tablespoons extra-virgin olive oil, plus more for frying
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
1 pound green beans

Preheat the oven to 200°. In a small saucepan, bring 1 1/4 cups water, the rice and 1/2 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Fluff with a fork and sprinkle with 1 tablespoon sesame seeds.

Meanwhile, in a bowl, stir together the mayonnaise, soy sauce and 1 tablespoon water. Put panko on a plate. In a shallow bowl, beat the eggs.

Fill a large skillet with enough olive oil to reach a depth of 1/4 inch and place over medium-high heat. Season the chicken with salt and pepper; dip into the eggs, then into the panko. Working in 2 batches, add the chicken to the pan and cook, turning once, until cooked through, about 5 minutes; drain on a paper-towel-lined baking sheet. Transfer to the oven to keep warm.

Wipe out the skillet and fill with enough water to reach a depth of 1/2 inch; add 1 1/2 tablespoons olive oil and bring to a boil. Add the green beans and cook until tender, 5 minutes. Drain; season with salt and pepper, then sprinkle with the remaining 1 tablespoon sesame seeds. Serve with the rice and chicken. Drizzle the chicken with the sauce.

Swedish Meatballs over Egg Noodles

I love making Swedish meatballs whenever I have some ground beef to use up. It's a simple recipe and since you can bake the meatballs it requires very little effort.


I always serve the meatballs with the sauce over egg noodles.

Ginger, Scallion and Garlic Shrimp

I'm not a big fan of Rachael Ray's recipes, especially when she tries too hard to take a traditional dish and reinvent it, but there are a few of her recipes that I go back to again and again. This recipe for Ginger, Scallion and Garlic Shrimp is one of them.


It has everything going for it - simple to make, takes barely any time to prepare, uses ingredients I always have on hand and tastes absolutely fantastic every single time.

Ginger, Scallion and Garlic Shrimp
Slightly Modified Rachael Ray Magazine August/September 2006

1 large egg white
1 tablespoon cornstarch
1-1/2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1-1/2 pounds large (26 to 30 count) shrimp, shelled and deveined
6 garlic cloves, finely chopped (about 3 tablespoons)
One 1-1/2-inch piece of ginger, scraped and finely chopped (about 1 tablespoon)
1/2 teaspoon crushed red pepper flakes
1/4 cup canola or vegetable oil
2 bunches scallions, halved lengthwise, cut into 1-inch-pieces
Steamed rice

In a medium bowl, whisk the egg white with the cornstarch, sugar, salt and pepper until a paste forms. Add the shrimp and toss to coat. Set the shrimp aside to marinate for 10 minutes. In a small bowl, combine the garlic, ginger and red pepper flakes; set aside.

Heat a large, heavy skillet over high heat for 3 minutes. Add the oil and swirl to coat the bottom of the skillet.

Drain the shrimp in a colander to remove the excess marinade, patting dry with paper towels. Add half the shrimp to the hot skillet. Cook, turning once, until the shrimp are almost cooked through, about 2 minutes. Remove with a slotted spoon and add the other half of the shrimp. Remove right before they are cooked through, then add the scallion pieces and stir to coat with the oil. Add the garlic mixture and cook, stirring, until the garlic becomes fragrant. Scrape up brown bits from the bottom of the skillet as the scallions cook. Add the shrimp back to the skillet and cook through, about 1 minute more. Serve over steamed rice.

Chicken Sausage, Pepper and Onion Pasta Fake-Bake

We had some leftover chicken sausage from the chicken sausage subs so I thought I'd make the other recipe from the show, Chicken Sausage, Pepper and Onion Pasta Fake-Bake for dinner on Tuesday.


We only had two links of the chicken sausage but we had some hot Italian sausage in the freezer so I combined the two. I have to say, I prefer the chicken sausage. I loved the flavor and I'm sure it's better for you then the pork sausage. I followed the recipe but at the end I topped the dish with some grated mozzarella:


It baked for about 15 minutes, just long enough to melt the cheese. Absolutely delicious.

Chicken Sausage, Pepper and Onion Subs with Fries

SP bought some chicken sausages at the wholesale club a few weeks ago, along with mini sub rolls. That same day I saw Rachael Ray make Chicken Sausage, Pepper and Onion Subs so I thought that would make an excellent dinner.


I served the subs with crispy baked fries.

Bacon Wrapped Stuffed Chicken, Green Beans and Smashed Potatoes

I saw Rachael Ray make Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes awhile ago. I printed out the recipe but just hadn't gotten around to making it. Tonight seemed like a good night to try it since I had more time in the kitchen and the results:


... were sensational. We both cleaned our plates and probably could have had seconds. I ended up making a few modifications because SP is going through a no-blue-cheese phase. I've posted my modifications below. I really liked the way the bacon got crispy without burning:


This is a meal I will definitely be making again.

Bacon Wrapped Stuffed Chicken, Green Beans and Smashed Potatoes
Modified from Rachael Ray

4 pieces boneless, skinless chicken breasts
Black pepper
4 to 5 ounces blue cheese crumbles (I used 4 ounces cream cheese, softened)
A handful arugula leaves, chopped
A handful baby spinach leaves, chopped
4 slices bacon (I used 8 slices because the chicken breasts were large)
2 pounds baby potatoes, halved (I used regular potatoes cut into chunks)
Salt
1 pound green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced (I didn't make the beans this way)
Leaves from 4 fresh thyme sprigs (I didn't use)
3 tablespoons extra-virgin olive oil, divided (I didn't use)
4 scallions, finely chopped, whites and greens (I didn't use)
1/4 cup chicken stock (I didn't use)

Preheat oven to 425 degrees. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Combine the cream cheese with arugula and baby spinach, season with salt and pepper and stuff into the breasts. Wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 25 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. (I added 6 cloves of garlic to the potatoes as well). Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender. Drain and mash. (I used maybe 2 ounces cream cheese, 2 tablespoons butter, milk, salt and pepper).

Bring 1-inch water to a boil. Trim beans. Salt water and add beans. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper. (I cooked the beans but didn't add the tomatoes, etc. I just seasoned them with a little butter, salt and pepper).

Swedish Meatballs with Egg Noodles

Whenever I don't know what to do with ground beef I make Swedish meatballs:


It's an easy recipe that tastes great, especially on a Monday night.

Salisbury Steak, Smashed Potatoes and Creamed Spinach

This Rachael Ray TV Dinner (aka Salisbury Steak with Mushroom Gravy, Smashed Potatoes and Creamed Spinach) is one of our favorite comfort food meals in the cold months. Since I still have a ton of ground beef in the freezer I made this for dinner on Monday:


Everything was fantastic, as always, but the smashed potatoes really made the meal. They were so good I could have eaten a big bowl of them and called it a day. I used red potatoes and left the skins on for flavor, color and texture (and some much-needed vitamins). I also added about five cloves of smashed garlic to the pot as the potatoes were cooking. Once the potatoes were cooked and drained I added the rest of the blue and mascarpone cheeses I had leftover from the caramelized onion and blue cheese orzo I made a few weeks ago, three finely minced scallions, a little salt and pepper and maybe a tablespoon of butter. I mashed everything together and took a taste. Holy cow! These were the best smashed potatoes I've ever made. The tang from the blue cheese, the creaminess of the mascarpone, the mild garlic and onion flavor all worked in perfect harmony. Insanely good.

Green Olive Chicken and Couscous

The September 2008 issue of Everyday with Rachael Ray had a recipe for Green Olive Chicken and Couscous that looked easy and yummy. SP is a huge fan of couscous so I knew he'd be a fan.


I love one-pot meals like this. It was so simple to make and the flavors were excellent. It was definitely a winner, though.

Tilapia with Corn Gravy and Chive Mashed Potatoes

I was looking through recent issues of Everyday with Rachael Ray when I came across this recipe for fish with a corn gravy. I decided to give it a try with tilapia because that's what we had in the freezer.


The end result was pretty good, but I think we're both off the corn chowder-type dishes for awhile. The gravy would have been better with the requisite bacon, but I couldn't find any in the fridge. Turns out it was hidden underneath something. Bummer. The mashed potatoes were quite good, as was the fish, but the corn gravy reminded us too much of that fateful Crab and Corn Chowda Mac.

Vegetable Manicotti

I saw this recipe for Vegetable Manicotti in my Everyday with Rachael Ray magazine and decided to give it a try since we had a large zucchini in the fridge that needed to be used.


I ended up making some serious modifications because I was skeptical of how this would turn out. SP was not a fan, even with my modifications. He said it was too bland and there wasn't enough sauce. I'd make this again, but it still needs work.

Vegetable Manicotti
Inspired by Every Day with Rachael Ray
August 2008

Eight 6-inch-long lasagna noodles (I used a whole box and it was too much. Next time I'll stick with 8 noodles)
1 tablespoon extra-virgin olive oil
4 zucchini, quartered lengthwise and thinly sliced crosswise
(2 cloves garlic, minced)
1 pint cottage cheese, drained in a strainer (I used a pint of ricotta cheese since we aren't fans of cottage cheese)
One 16-ounce jar roasted red peppers, drained and 1/3 cup finely chopped (my supermarket doesn't sell 16-ounce jars so I used 12 ounces. It was fine)
1/4 cup finely chopped basil leaves, plus 8 leaves, thinly sliced
Salt and pepper
1 tomato, chopped (I used 2 canned tomatoes and it wasn't enough. Next time I'd use a full 14 1/2-ounce can, at least for the way I prepared this)
(Shredded mozzarella cheese)
(Grated Pecorino cheese)

In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente. Drain and rinse under cold water.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini (and garlic. Season with salt and pepper) and cook, stirring, until golden (and softened), about 5 minutes. Transfer to a bowl to cool.

Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper (and some grated Pecorino cheese.) Rinse the food processor bowl.

Lay the noodles flat on a work surface. Place an equal amount of the zucchini mixture at the end of each noodle, then roll up. Divide the rolls among 4 dinner plates. (Here's where I deviated - I put some of the sauce in a baking dish and put the rolls in there, topped them with shredded mozzarella and Pecorino and more sauce and baked them at 400 until the cheese melted.)

Using the food processor, puree the remaining roasted peppers with the tomato until smooth. Season with salt and pepper and pour over the rolls. Top with the sliced basil.

Crab and Corn Chowda Mac

I saw Rachael Ray make Crab and Corn Chowda Mac last week and it looked and sounded good so I thought I'd give it a shot. The resulting dish certainly looked tasty:


... but the flavors were all wrong. The crab completely overwhelmed the dish (something I'd read in the reviews on FoodNetwork.com, but since we like crab I didn't think it would be an issue). In the description of the recipe in the cookbook she says she wanted to combine mac & cheese and crab and corn soup into one dish. The problem was, the resulting dish was a combination of the two...exactly what she was going for, but it simply did not work. I wish I could explain it better, but all I can say is I would avoid this dish. It was most certainly NOT a keeper.

Pat's Stromboil Bread

Broccoli rabe is my new obsession but I didn't feel like making it with pasta, so SP suggested we revisit Pat's Stromboli Bread, with a few modifications:


This time I used less broccoli rabe (1 bunch) and it still made a ton of filling. See how it overflows in the bread? Maybe I need bigger bread. I also baked it without the foil wrapping, which kept the bread nice and crispy. SP was happy to eat the sandwich with his hands instead of a knife and fork.

Pat's Stromboil Bread
Everyday with Rachael Ray

One 16-ounce loaf semolina bread
Salt
1 bunch broccoli rabe, cut into 3-inch pieces
2 tablespoons extra-virgin olive oil
1 pound bulk spicy pork or chicken sausage
3 cloves garlic, chopped
Pepper
Freshly grated nutmeg (optional)
2 cups shredded provolone cheese
1 cup grated parmigiano-reggiano cheese
8 thin slices mozzarella cheese

Preheat the oven to 375°. Cut off the top quarter of the bread lengthwise and scoop out the bottom piece.

In a deep skillet, bring about 2 inches of water to a boil. Salt the water and add the broccoli rabe in batches, simmering for 5 minutes. Drain and rinse under cold water.

Wipe out the skillet; add the EVOO, 2 turns of the pan, and heat over medium heat. Add the sausage and cook, crumbling with a spoon, until browned, about 8 minutes. Add the garlic and cook for 2 minutes. Add the broccoli rabe and season with salt, pepper and nutmeg, if using.

Fill the bread shell with the sausage mixture. Top with the provolone, parmigiano, mozzarella and bread lid. Wrap the sandwich in foil and bake until the cheese is melted, 15 minutes. Cut into thick slices to serve.

White Pizza

We might be going out with friends on Friday so I decided to make our weekly pizza last night. I wanted to do something different and I recently saw Rachael Ray make a white pizza that look absolutely delicious:


I decided to make two smaller pizzas instead of one large one because my pizza stone just isn't big enough. No matter how hard I try, a normal large-size pizza doesn't fit on the stones I have. SP had the brilliant idea to just make two smaller ones, which worked out quite well.

I followed the recipe (except for the basil) and it was creamy and cheesy and oh-so-yummy. My only complaint was that the crust started to get too brown around the edges before the bottom crust got crispy. That was my fault because I rolled the dough as thin as I could. It still tasted great and SP loved the thin crust, but next time I'll need to either lower the oven temp or keep the dough thicker.

Florentine Mac & Cheese

I saw Rachael Ray make this recipe for Florentine Mac and Cheese recently and it looked fantastic. I decided to make it without the chicken meatballs:


While I liked the concept, I didn't like the finished product. There was way too much spinach and not enough sauce. I ended up adding a few splashes of milk after I took it off the stove because it was just too thick. And there wasn't much of a cheesy flavor. I'd try doing a spinach mac & cheese again, but I'd probably use my usual recipe (with a touch more milk or stock) and add the spinach.

I served it with a zucchini salad I swear I saw her make with this meal, but it wasn't on the website in the same version she made. I used a potato peeler to make long strips of zucchini before tossing it with the dressing, which was tangy with a nice bite from the Dijon mustard. Definitely something I'll make again.

Pat's Stromboli Bread

I decided to try a new recipe last night from Everyday with Rachael Ray - Pat's Stromboli Bread:


I didn't used to be a fan of broccoli rabe (too bitter for me), but ever since I learned the trick of boiling it to get the bitterness to leach out into the water I've been loving it. I was actually craving this recipe all day yesterday and I hadn't even tried it yet. But really, how can hot sausage and broccoli rabe stuffed into bread, topped with three kinds of cheese be bad?

My only problem with the recipe was the final step - wrapping it in foil and baking to melt the cheese. While I understand the purpose, the finaly product was soggy and fell apart. I was able to eat mine, for the most part, as a sandwich, but SP had to eat his with a knife and fork. I'm not sure what to do about this and it won't keep me from making it again, but this is definitely a problem that needs addressing.

We had a few bananas leftover so as a special treat I brought out an old favorite, the nutella and banana sandwich:


We were good and split the sandwich, but I made it extra rich by adding peanut butter on one side. Yum!

Broccoli Rabe and Salami Pasta

I saw Rachael Ray make Broccoli Rabe and Salami Pasta on her show the other day. It looked so yummy (and easy) that I put it on the menu for this week.


It was a cinch to make (especially because I prepped the broccoli rabe on Sunday). It had a slightly bitter flavor from the broccoli rabe and was perfectly creamy from the ricotta. My only complaint was that I couldn't really taste the salami. I think next time I'd get a hotter variety or ask the deli man to slice it thicker.

SP wanted me to take credit for the forethought of the meal being made on St. Patrick's Day and its vibrant green color, but that was a total coincidence. A happy one, though, because I was feeling guilty about not making something more festive for the holiday.