Nick Stellino's Pasta Matriciana

Who says that Yankee's can't cook?!  This once sounds pretty good!

Nick Stellino's Pasta Matriciana

Ingredients:
3 quarts water
3 tablespoons extra virgin olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onions
6 ounces sliced bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
1 pound pasta: penne, ziti, or rigatoni
5 tablespoons grated Romano cheese

Instructions:
Bring water to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.

Add the bacon, onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.

Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.

Zuppa Toscana - Sausage, Potato Soup

My friend posted this recipe on her FB page today.  This is a copy and paste job - sounds too good not to share!  Let me know what you think!

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped (or spinach)
1 c. heavy whipping cream
2 Tbsp flour 

DIRECTIONS:

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream and kale to the crock pot, stir. Add bacon. 

7. Cook on high 30 minutes or until broth thickens slightly. 

8. Add salt, pepper, and cayenne to taste. 

In honor of Mangia's moving...Arugula Salad with Lemon and Shaved Parm

There's a pop-up restaurant near my house that serves amazing Italian food in a family-style, festive environment.  For as good as the food tastes, the ambiance is even better - think singing, dancing, The Godfather!  Mangia has been my go to for birthdays and other celebrations!

I just read this week that Mangia is moving from my neck of the woods to Nashville.  Boo :(

In honor of this restaurant, I'm going to post a version of their super delicious Arugula Salad with lemon and shaved parm.  It's deilicous!

Arugula Salad with Olive Oil, Lemon and Shaved Parm

2 bunches arugula, washed, dried and torn
1/4 cup extra virgin olive oil
1/2 lemon juiced
salt and freshly ground pepper to taste
Parmigiano-Regianno, shaved

In a bowl, drizzle the arugula with oil and lemon juice.  Season to taste with salt and pepper.  Toss till mixed and sprinkle plenty of shaved cheese on top.  Enjoy!

Mexicorn Dip - Version 2

I crave this dip.  Give me a bag of Fritos and I could literally finish off an entire tub of it in a sitting.  So good!

Cold Mexicorn Dip

2 cans Mexicorn

1 can Rotel

2 cups shredded cheddar

8 green onions (sliced)

1 cup mayo

1 cup sour cream

1 bunch cilantro, chopped

Mix, chill, and enjoy!

Paula's Zucchini Bread

It's summer!  That means most of us with gardens (or who have friends with gardens) are experiencing zucchini overload.  I'm not a zucchini casserole girl, but I sure do love zucchini bread!  I LOVE it!  Even though I will forgo the nuts (boo) for my kids, they don't share the love quite as much.  Oh well, more for me!  I use Paula Deen's recipe.  I'm sure there are much, much healthier versions out there (1 cup oil and 3 cups sugar - oy!), but this one tastes as it should.  Enjoy!

Paula's Zucchini Bread

3 1/4 cups flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
1 tsp lemon juice
2 cups grated zucchini
1 cup chopped pecans or walnuts

Preheat oven to 350.  Mix together the flour, salt, nutmeg, soda, cinnamon and sugar in a large bowl.  Set aside.  In a separate bowl, combine oil, eggs, water, lemon juice and zucchini.  Fold zucchini mixture into flower mixture.  Stir until well combined.  Pour batter into 2 standard loaf pans sprayed with Pam.  Bake for 1 hour or until tester comes out clean.  Cool in pan on rack for 15-20 minutes.  Loosen from sides and remove from pans.  Continue to cool on rack.

Fresh from the Garden Tomato, Basil, Roasted Red Pepper Sandwich

One of my favorite summertime sandwiches features staples from my vegetable garden.  I like to harvest the ingredients right before I make it.  So yummy!  Hope you try this combo!

Tomato, Basil, Roasted Red Pepper Sandwich

1 ciabatta roll
1 medium tomato, sliced
1 handfull of arugula
6-10 basil leaves
2 slices fresh mozzarella
2-3 pieces of roasted red pepper
olive oil and balsamic vinegar to taste

Assemble and enjoy!

Aunt Janice's Refrigerator Pickles

My Aunt Janice was a fantastic cook!  She provided my mom with many of her favorite recipes.  I hope you give her recipe for refrigerator pickles a try!

Refrigerator Pickles (Aunt Janice’s recipe) 

* 8 cucumbers, sliced paper thin
* 1 cup onion, sliced thin
* 1 cup celery, sliced thin
Mix with 1 Tbsp. salt and let stand. (Good to combine in ice cream bucket)

Mix together:
* 2 cups sugar
* 1 cup white vinegar
* 1 tsp. celery seed
* 1 tsp. mustard seed
Pour mixture over cukes, onion & celery. Cover and refrigerate. Let stand for a couple of days for best flavor.