Taco-ish Tuesday- Cheesy Taco Pasta

Cheesy Taco Pasta

I can't say I grew up with Taco Tuesdays, in fact my parents never made tacos even once in my entire childhood.. Italians don't often cook Mexican food, or any other food other than Italian for that matter LOL. I guess that is why my kids have essentially been deprived of Taco Tuesdays as well however I recently came across a taco-ish recipe that I could get behind and it has fast become one of our weeknight favorites... let's be real- I can't always get my SH*% together to coordinate it with a Tuesday. Try it out and see if it makes your Tuesday rotation! 

Total Cook Time: 30 minutes

You will need:

1.5 lbs ground beef
1 can diced tomatoes (I prefer petite diced )

1/2  lb elbow pasta

shredded mexican cheese

canola oil

1 packet of Taco seasoning**

** When I'm feeling extra fancy I make my own taco seasoning blend using cumin, garlic powder, onion powder, smoked paprika, chili powder and a little salt. I don't really measure, just toss together a little of each to my preference. You can't go wrong! My favorite spices right now are the starter set I got on Amazon from Spicewalla- they are super flavorful, and plus I love the tins they come in, aren't they so cute?!  

First up get your pasta water on to boil and then make your spice mixture..

Then heat a small amount of canola oil in a pan over medium/high heat in a high-sided skillet. When the oil gets hot add in the ground beef and brown it up, about 8-10 minutes.

 

Once beef is cooked through, lower heat to medium, drain excess oil/liquid and add in a can of diced tomatoes as well as your taco seasoning mixture and stir well.

When pasta is cooked drain and add it to the pan with the beef and tomatoes....

Now comes the fun part- add the cheese and stir until melted and gooey- 

                                               

Dish it up and dig in!

**Want to switch it up?!!**

- substitute ground chicken or turkey for the beef. 

- omit the pasta and have it over nachos!

- spice it up with 1/2 a can can of chili in adobe sauce

-add chopped up red or green bell peppers when browning beef for more veggies

Meatless Meal- Shallot Pasta

Around this time of year I start running out of ideas for "no meat-Friday" dinners. Thought I'd share a recent favorite of mine- shallot spaghetti. This dish is very simple to throw together and it packs a lot of flavor! Don't worry if you're not a huge onion fan shallots are much more mild and sweet- give it a try!  I also find that this dish lends itself well to whole-wheat spaghetti because it gives it a nice nutty flavor that makes you not miss the meat. I like to pair this with an arugula salad and some shrimp cocktail to round it out. 

(p.s. I much rather make it with a little crispy pancetta garnished on top to give it a little more texture and amp up the taste, as it is shown below- but we all have to sacrifice sometimes right!?)

Total Cook Time: 35 minutes
You will need:

8-10 shallots depending on size
2-3 handfuls of baby spinach

1 lb spaghetti (save about 1/2 cup cooking water)

Garlic

Olive oil
Butter

3/4 cup grated Parmigiano Reggiano cheese

*Optional prosciutto or pancetta- few slices

First up get your water on to boil and then peel and chop up shallots, garlic and pancetta...

Then heat a liberal amount of olive oil in a pan over medium-low heat in a high-sided skillet. Add pancetta/proscuitto if using, and crisp it up and set aside.  Then add butter, garlic and shallots to the oil and cook slowly to let them caramelize, about 20 minutes.  Season with salt and pepper.

Then throw in the baby spinach and stir around to let it wilt. . .

Stir in the resereved pasta water to help get brown bits incorporated into the sauce...

Then use tongs to add in cooked pasta and grate cheese liberally into pan, toss to coat evenly..

Top with crispy salty goodness (pancetta/proscuitto) and serve!

Easy Entertaining- Chicken with Mustard Marscapone Marsala

This is my favorite glammed up version of chicken Marsala. It's a Giada De Laurentis recipe that I came across a couple of years ago and it has become my go-to meal for entertaining since it tastes gourmet but comes together quick and it is very easy to double or triple the recipe for entertaining.  I play around with the mix-ins to give it a twist. Yum!

Total cooking time: 30 minutes
What you'll need:

1- 1 1/2 lbs chicken breast or tenderloins cut into chunks
1/4 lb proscuitto (optional)

1 box fettuccine

3/4 cup marscapone cheese

1-2 tablespoons dijon mustard

1 cup dry Marsala wine (the REAL stuff, not supermarket kind)

1 cup chopped onion
16 oz package baby bella or cremini mushrooms

Garlic
Butter

Olive oil 

First off get your pot of water on to boil and get everything nice and chopped up uniformly...

Next season the chicken with salt and pepper and add to heated oil in pan over medium-high heat. Cook until slightly brown and cooked thorough. Then transfer to plate.

Then melt a few pats of butter in the same pan and throw in your garlic, onions, proscuitto (if using), and mushrooms. Saute them together until softened, about 10 minutes.

Hit that pan with the Marsala wine and scrape up any brown pieces from the bottom. Let it simmer for 5 minutes or so.  

Next stir in the dijon mustard to taste- I like about 1 tablespoon of the grainy Grey Poupon kind.  Also stir in the Marascapone, and pop the chicken back into the pan.  Mix it all around to coat chicken and let the sauce thicken up a bit. Season with more salt and pepper. If you want here you can even wilt in a few handfuls of baby spinach to boost up the veggie component.

When the pasta is cooked, add some butter or olive oil to it and then top each serving with the marsala mixture and there you have it!

Oh- don't forget to serve with some good vino!!

Enjoy!

Date Night Dinner at Home: Drunken Risotto

Let's face it- these days it is not so easy to get out for a date night. I have a long list of restaurants I am dying to try out.  To keep myself content in the meantime I like to cook a fancy meal at home. I came across this recipe for "Drunken Risotto" in a Rachel Ray magazine a few years back and it has since become one of my favorites.

For those of you who are unfamiliar with Italian cooking, Risotto is a rice dish cooked in a broth to a creamy consistency. It is one of the most common ways of cooking rice in Italy. It is made with a special type of rice called Arborio because of its short grain and high starch content. Once you get the method down you can change up the flavors pretty easily by using different broths, different wines and altering your add-ins.

Risotto is a great home date night meal because it doesn't require much active cooking. You can drink wine, talk, hang out and give it a little attention to the stove every few minutes and then it's done! I love the pairing of the deep wine flavor with the grated romano cheese and spiciness of the sausage. Give it a try- it might become one of your favs too!

Here's What You Need:

3 cups dry red wine
2 cups chicken broth (I use low sodium stock)
1/2 lb bulk italian sausage or links with casings removed
1 small sweet onion
1 1/2 cups Arborio rice (WARNING no other type of rice will do!)
3 large handfuls of baby spinach leaves, chopped
1/2 cup grated Pecorino-Romano cheese
Olive oil, nutmeg, butter

Makes 4 side dish servings or 2 entree servings, Total Cook Time: 35 minutes

In medium size saucepan combine chicken stock and wine and let it simmer on low to keep warm.  Any kind of red will do here but I think this dish is best with a dry not too fruity one.  I've used Rojas, Pinot Noir, Malbec, and Cabernet and all have been great. You want to keep the liquid warm the whole time so when you add it to the dish as you are cooking your'e not bringing the temp down.

While your broth is coming to a simmer chop up your onion and garlic into a fine dice. I used shallots tonight which is also a great option. Then heat some olive oil (couple turns of the pan) in large deep skillet add sausage to cook through, crumbling it up as it cooks and browns (2-3 minutes). Tonight I used chicken sausage but you could also sub in turkey sausage or regular sausage or even chorizo if you prefer.

Once it's browned add in the chopped onion and garlic and sautee until softened.  Next stir in the Arborio rice and add salt and pepper to taste.  Time to turn burner down to medium heat.

Now for the stock- you are going to add in about a ladleful or so at a time, as long as it wets the rice. Then stir it around vigorously each time to help the rice release its starch. A wooden spatula or spoon works best for this!

Let liquid almost evaporate completely each time before adding more liquid.  Total cooking time will depend on your preference of firmness. Somewhere between 20-25 minutes. I like my risotto a little softer but most Italians will say that al dente is the proper way.

As you keep adding the broth/wine the color will intensify and the rice will plump up a bit.  Here is a pic about 10 minute in...

And here is another pic about 20 minutes in... notice the deeper color

In the last 5 min of cooking wilt in the baby spinach, grate some nutmeg in for taste- a tiny bit goes a long way.  Then turn off heat and stir in 2 pats of butter and your grated Romano cheese which will give it a velvety and rich texture.

And there you have it!! Fill your wine glass with the rest and ENJOY!

What's Cookin'- Sunday Gravy and Veal Parmesan

Have I mentioned that Sunday is my favorite cooking day?! I usually have some extra time to make something that is more time consuming without the stress of getting it on the table quickly after a full day of work.

This weekend it was time to make up a batch of my gravy. Yes gravy- I am one of those Italians... Although after 9 years of marriage to another Italian I'd be lying if I said the word "sauce" hadn't been thrown around once or twice but I'm sticking to my roots on this one!!

Now people tend to be very territorial about their gravy recipes, all claiming to have the best secret formulation. Mine is more of a method than a recipe as I never quite make it the same way twice. It's pretty simple and I'm all about sharing. I can't promise it's better than your Nonna's but I can say it beats a jar any day!   A few minutes of work up front is all it takes. 

Of course I  just gotta have some veal parm to go with it. ( all you veal haters-gasp!- use chicken instead!)

And for fun I'm throwing in a bonus recipe for my mom's "eggs in the gravy". I always thought this was some authentic Italian dish that my mom had growing up in Italy but at 37 yrs old I've yet to meet another Italian family who makes this so I guess I'm chaulking up to a "Mancuso" thing!

What do I need???

Gravy

-1 large can tomato puree

-1 large can crushed tomatoes (pay more for San Marzano: totally worth it)

- small can tomato paste

- yellow onion (diced)

- garlic garlic garlic

- carrot (shredded and then chopped)

- good quality olive oil 

- assorted spices ( basil, oregano, bay leaf, onion powder)

Veal Parm

- thin sliced veal cutlets

- seasoned bread crumbs

- scrambled egg whites

- Parmesan cheese

- shredded mozzarella 

- gravy 

Total Prep and Cook Time- 

Gravy- as long as you have, recommend 2-3 hrs

Veal parm- 35 min

**Food Tip** Always pay more money for Parmigiano-Reggiano which is the only true "parmesan" cheese. The domestic stuff does not even come close to comparing. The real deal has a more granular texture and little salty crystals throughout it that gives it all the flavor. A little goes a long way and it lasts forever in the fridge.

Grab a large heavy bottom pot and heat up a few glugs of olive oil. I use this Dutch oven which is one if my all time favorite kitchen splurges. There isn't anything you can't do in this pan, seriously get one!

Once oil is hot add in your chopped garlic, onions, and carrots and cook down until soft and translucent. . .

Then add tomato paste and stir well to melt it in. .  .

Next add in tomato puree and crushed tomatoes and stir well.  Fill up the can with water and add it in as well. You will want to add at least 1 can, more depending on how thick you like your gravy.  I usually add 2 cans of water because I like it a little thinner.  As it cooks the water will evaporate out.

Season it up with whatever you have on hand in the spice cabinet, a little of this or that to your taste will work fine. I add dried oregano, garlic salt, onion powder, sea salt, pepper, basil and a bay leaf. 
**For extra flavor you can add whole peeled onions, a piece of red pepper, and even a parmesean cheese rind** See tips at the end for adding meat.

Bring to a boil and then cover and simmer and let it go all day, stirring occasionally whenever you're around the kitchen. . .

About 2 hours into cooking add a couple tablespoons of sugar or even honey to cut the acidity (a tip from my dad who if I must admit makes a mean gravy)

And then 2-3 hours it is all thick and rich and ready to go!!  (see how much evaporates? At this point I'm always asking myself why I didn't think to double the recipe!)

So for the veal, you could make it pretty much ahead of time and even steal some gravy while it is still cooking to prepare it.

First dip veal in egg wash, then dredge in breadcrumb/parm cheese mix, then into a HOT skillet with EVOO

Fry in hot olive oil just long enough to hold breading on- remember this is headed for the oven and no one wants over cooked chewy veal. About 1 min per side. . .

Put some gravy on the bottom of a baking dish, layer in fried veal, then cover with gravy and lots of shredded mozzarella- the more the merrier!  

Cover with foil and pop it in a 350 degree oven for 25-30 minutes until cheese is all melty and bubbly... DONE!!

All you need now are some sides (you can never have enough things to put gravy on!  I boil up some pasta and we sometimes have my mother's "eggs in gravy"

This is super simple, pour some gravy in frying pan, carefully break eggs into pan making sure to space them out some.  Spoon some more gravy on top to cover the eggs. 

  

Cover pan and simmer on low for 15-20 minutes until eggs are set and that's it! I know this is weird but it is surprisingly delicious- try it!!

Put it all together and there you have it- just needs a good glass of red!

**For those picky kids- I got nothing for you on this one. Gravy goes on everything. I just tell Lucia that if she doesn't eat it we will have to call her Lucy instead because she will lose her italian status lol**

**Wanna switch it up?!!**

- to add flavor the gravy throw in some browned meatballs, sausages, or even raw chicken breast at the beginning of cooking
- toss in fresh basil at the end or a few  glugs of red wine

Buon appetito!

Comfort Food Dinner- Manchego Mac' and Cheese with Crispy Chorizo Bits

I'm heading to visit a friend who just welcomed twin boys to her family. With two other kids at home I'm guessing she isn't doing much cooking. Thought it would be nice to bring some good ole comfort food because who doesn't like that!?

To make it easy I doubled tonight's recipe (after all I want some too!).  This recipe requires a little coordination of the components.  But if you chop up the veggies and brown the chorizo while the water is coming to a boil you will be in good shape.  The inspiration for the recipe comes from Rachel Ray's "Fancy Manchego Mac with Chorizo" but of course I doctored it up..

What do I need???

- 1/2 lb raw chorizo, casings removed and chopped up

- shallots

- jarred pimientos

- 1/3 cup dry sherry wine

- 1 lb corkscrew pasta 

- 1 cup instant polenta
- 1 cup 1% milk
- 1 cup shredded manchego cheese
- 1 cup shredded mild white cheddar cheese
- 1 cup low sodium chicken broth
- 3 tablespoons flour

- EVOO (extra virgin olive oil), garlic and butter ( staples!)

Total Prep and Cook Time- 35 min, Serves 6

Bring a large pot of water to a boil, Liberally add salt...

Use a small amount of EVOO in a frying pan and then add the Chorizio, breaking it up with a wooden spoon into crumbles.

Meanwhile chop up the shallots and garlic into very small pieces... Add the pasta to the boiling water and cook until al Dente- **Don't forget the salt, it makes a HUGE difference in the taste of the pasta, seriously!**

After a few minutes the chorizo mixture will get all golden and crispy, then its time to shut it off and put it aside . . .

**FOOD TIP- Raw chorizo in bulk is much easier to use for the recipe but if you can't find it that way you can take the casings off and chop up as described

Start cheese sauce now!  First use food proccesser to shred the manchego- take a short cut and buy preshredded cheddar.  *A note about manchego, it is a nutty spanish cheese and mucho expensive, around $20/lb so I mix in cheddar for this recipe to keep it budget-friendly. You could use all manchego instead, would need about 0.4lbs. ** Trader Joe's is the best place to buy fancy cheeses, great prices and selection!  

In a medium saucepan, melt the butter over medium high heat.  Add the shallots and garlic and cook until tender, stir with whisk. . .

When they are soft whisk in the flour. . .

 and then the sherry....

Stir in the chicken broth and milk, season with salt and pepper, and continue cooking until it thickens and can coat the back of a spatula or spoon. 

Stir in the cheeses and pimientos (Rachel Ray adds peas but I don't think they belong!)

Drain the pasta, toss with the oozy cheezy goodness and top with the chorizio crumbles!

And there you have it!

**For those picky kids keep pasta buttered and give cheese sauce on the side for dipping**

**Wanna switch it up?!!**

- substitute any bulk sausage, bacon or Linguisa for the chorizo.  I think lobster meat would be even better!
- use half/half or whole milk to make it even more sinful 

Buon appetito!