Melting Potatoes

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Level: Easy
Total: 40 min
Active: 10 min
Yield: 4 servings
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Ingredients

• 4 russet potatoes
• Kosher salt and freshly cracked black pepper 
• 2 tablespoons vegetable oil 
• 10 tablespoons unsalted butter
• 1 cup low-sodium chicken broth 
• 2 sprigs fresh rosemary 
• 2 cloves garlic
• Flaky salt, to garnish 

Directions

1. Preheat the oven to 400 degrees F.
2. Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
3. Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. 
4. Add the oil and 4 tablespoons of the butter. 
5. Sear the potatoes on one side until golden brown, about 4 minutes. 
6. Flip the potatoes and add the broth, rosemary and garlic. 
7. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. 
8. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. 
9. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

GARLICKY ORZO SHRIMP SCAMPI WITH ASPARAGUS

INGREDIENTS:

• Olive oil
• 1 pound large shrimp, peeled and deveined (with peels reserved)
• A few sprigs parsley, (plus 2 tablespoons finely chopped for finishing)
• 6-8 whole black peppercorns
• 2 tablespoons fresh lemon juice + the zest of 1 lemon (plus additional wedges for serving)
• ½ teaspoon red-pepper flakes
• 7 cloves garlic (2 smashed, 5 minced)
• 2 tablespoons salted butter
• 1 ¼ cups dry orzo
• 16-18 asparagus spears, cleaned + trimmed and cut into pieces
• 1 tablespoon chopped parsley, for serving

DIRECTIONS:

SHRIMP STOCK:

1. Add a small drizzle of olive oil into a medium saucepan over medium-high heat. 
2. Add the shrimp peels and saute them in the skillet for about 2 minutes or until they change color. 
3. Then add 3 cups of water, parsley sprigs, peppercorns, and 2 smashed cloves of garlic, along with a ½ teaspoon of salt. 
4. Allow the stock to come to a boil, then lower the heat and let simmer for 15 minutes. 
5. Strain the stock through a mesh strainer, reserve 2 ¼ cups of the stock. 
6. If you have a little less than that, just add enough water to make 2 ¼ cups and stir to combine.

MARINATE:

1. While the stock is simmering, add the shrimp, 1 tablespoon olive oil, lemon zest, red pepper flakes, half the garlic, and ½ teaspoon salt. 
2. Stir to combine; set aside for later. 

COOK:

1. Add the butter to the skillet and allow it to melt over medium heat. 
2. Stir in the orzo pasta and allow the orzo to toast for 3 minutes or until you can smell an almost nutty aroma. 
3. Then, stir in the remaining garlic and allow it to cook for 30 seconds. Carefully pour in the reserved shrimp stock and lemon juice, stir to combine, and kick up the heat to high for it to quickly come to a boil. 
4. Then, lower the heat to medium-high and allow the orzo to cook for 9-10 minutes or until most of the liquid is soaked up by the pasta. 
5. Nestle the shrimp in the orzo (so the shrimp touch the pan) in a single layer, place the asparagus on top, cover the dish and allow the orzo to continue cooking on the low setting for another 5-7 minutes or until the shrimp steam and cook through. 
6. Turn the heat off and allow the dish to just sit covered for a couple of minutes, so the flavors have a chance to mingle. 
7. Then, uncover the dish, stir to combine, sprinkle with parsley, and serve with lemon wedges to squeeze on top!

Spaccatelli Amatriciana

Ingredients

• 3 Tbsp. extra virgin olive oil
• 1/2 pound of bucatini pasta
• 1/4 pound guanciale, chopped into ½-inch chunks
• 1 medium red onion, sliced onion
• 1/2 can (28 oz.) of DOP San Marzano tomatoes, crushed
• 2 cloves of garlic chopped
• 1/2 cup grated Pecorino Romano, plus a little extra for serving
• 3/4 tsp. crushed red pepper flakes
• 3/4 tsp. black pepper
• 1 tbsp high quality tomato paste
• 1 tbsp fresh basil

Directions:

1. Set large pot of water to boil and season liberally with sea salt, should taste like the ocean.
2. Warm the olive oil in a thick pan and add the guanciale, allow it to render until it is just beginning to crisp. Add garlic. Add the tomato paste and stir with wooden spoon. Add DOP San Marzano tomato. Slowly reduce. Add onion just before adding pasta.
3. Add pasta to boiling water and agitate vigorously. Cook until slightly under al dente.
4. Once pasta is cooked, add it to the sauce pan with a ladle of pasta water over high heat. Toss to coat. Add pecorino, chili, black pepper. Continue to toss until well coated.
5. Plate and finish with additional pecorino and fresh basil.

Aperol Sour

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Ingredients

• 2 ounces Aperol
• 1/2 ounce gin
• 3/4 ounce freshly squeezed lemon juice
• 1/2 ounce simple syrup
• 1 egg white
• strip of lemon peel, for garnish

Instructions

1. Add the Aperol, gin, lemon juice, simple syrup and egg white to a cocktail shaker. 
2. Add ice. Shake hard for at least a minute until chilled and lightly frothy. 
3. Strain into a chilled coupe glass and top with a twist of lemon peel. 
4. Serve immediately.

Spicy Rigatoni Alla Vodka - From Carbone

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Spicy Rigatoni Alla Vodka (Carbone Copy Cat)

Ingredietns

• 1 lb of rigatoni pasta. The dry stuff from the grocery store is cool, but I’m extra AF and used the freshly made kind I got last week at the Boston Public Market. SO good.
• A 28 ounce can of whole peeled San Marzano tomatoes. You there, yeah you, pony up for the good stuff.
• 1 large onion
• 3 cloves of garlic
• 1 teaspoon of crushed red pepper. Yep, the kind you sprinkle over pizza. Use half a teaspoon if you’re a wimp.
• 1 shot of vodka. Ehh, 2 shots so you can drink one while you work. Salud!
• 3 tablespoons of half and half
• 1 tablespoon of butter
• Kosher salt
• Olive oil
• Parmigiano or pecorino cheese. Not the shaker. Grate it fresh like the big kid you are.

Method

1. Peel and dice up your onion. Throw it in a large sauté or sauce pan with a few generous glugs of olive oil. Over medium heat, let the onion cook down for about 4-5 minutes. Add the red pepper flakes and peeled whole garlic cloves, give it a good stir, then let the whole thing cook down for another 4-5 minutes. (So the real Carbone makes supposedly makes their sauce with an onion soubise base, but that requires several extra steps that I find unnecessary for a sauce where onions aren’t the star. Take this shortcut, feel good about it.)
2. Add the entire can of tomatoes, the shot of vodka, and a couple generous dashes of salt. Vodka…weird right? So what the vodka does is lessen the acidic bite of the tomatoes, making their flavor cleaner, sweeter, and more mild. The butter and cream will have a similar effect to the tomatoes, coming together to make a luscious sexy sauce you’re going to love. (Again, supposedly Carbone doesn’t use vodka in their sauce, but this is a great substitute that mimics the mellow creamy onion soubise step we’re cutting out. Trust!)
3. Let the sauce simmer on medium-low for 20-30 minutes.
4. Meanwhile, bring a large pasta pot of water to a rolling boil and add several generous dashes of salt. Cook your pasta to al dente, the shortest recommended time. This leaves a nice bite in your pasta, keeping it tasting fresh and pleasantly chewy. Seriously keep your soft noodles Olive Garden, get that ish away from me stat. Drain those bad boys, reserving a splash (1/4 cup ish) of the starchy pasta water it was cooked in.
5. Once your sauce has simmered for a good 20-30 minutes, take it off the burner and let it cool for a few minutes. Transfer the sauce to a blender, and add the butter and half and half. Put the lid on the blender, then wrap your hand down with a towel and hold the lid down as you blend your sauce up til it’s smooth. (The hot sauce ups the chance of the lid flying off due to steam build up. Hot tomato sauce all over your kitchen and person = BAD). Taste and add more salt if needed. Splash in a bit of the pasta water if your sauce looks like it needs more liquid.
6. Toss the pasta in a big bowl with plenty of sauce. Serve in shallow bowls with fresh grated parmigiano and a drizzle of expensive olive oil on top.

Other recipe options

• https://www.bonappetit.com/recipe/rigatoni-with-easy-vodka-sauce
• Watch the test kitchen of Bon Appetite - https://www.bonappetit.com/video/watch/molly-makes-rigatoni-with-vodka-sauce
• 
  

Creamy Baked Asiago Chicken Breasts

Prep:10 mins
Cook:40 mins
Total:50 mins
Servings:4

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup grated Asiago cheese
• ½ cup light mayonnaise
• ¼ cup low-fat plain Greek yogurt
• ¼ cup dry white wine
• 1 ½ teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pinch ground nutmeg
• freshly ground black pepper to taste
• 1 tablespoon aged balsamic vinegar, or to taste
• 2 tablespoons grated Asiago cheese, or to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
3. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts
Per Serving:
322 calories; 17.9 g total fat; 93 mg cholesterol; 508 mg sodium. 5.7 g carbohydrates; 30.4 g protein;

Cauliflower "Popcorn"

Ingredients

• 8 c. small cauliflower florets, stems trimmed
• 3 tbsp. olive oil
• 1/4 c. Grated Parmesan cheese
• 1 tsp. garlic powder
• 1/2 tsp. turmeric
• 1/2 tsp. salt

Directions

1. On large rimmed baking sheet, toss cauliflower florets with olive oil, Parmesan cheese, garlic powder, turmeric and salt.
2. Roast in 475°F oven 25 to 30 minutes or until browned and tender. Serve immediately.

Traditional Cacio e Pepe

DESCRIPTION

This traditional Cacio e Pepe recipe only takes about 20 minutes to make, with 4 easy ingredients!  Feel free to double the recipe if you would like to use a standard-size package of pasta.

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INGREDIENTS

• 8 ounces pasta (I recommend bucatini, thick spaghetti, linguine or fettuccine)
• 3 tablespoons butter, diced into 1-tablespoon chunks*
• 1 teaspoon freshly-cracked coarse black pepper
• 2 ounces (about 1 cup) freshly-grated* Pecorino or Parmesan cheese

INSTRUCTIONS

• Cook the pasta.  In a large stockpot of generously-salted water, boil your pasta according to package instructions until it just barely al dente.  (Try to avoid overcooking the pasta.)
• Grate the cheese.  While the pasta water comes to a boil, finely-grate the cheese by hand.
• Reserve some of the starchy pasta water.  Once the pasta is about 1 minute away from being al dente, carefully scoop out 2 cups of the starchy boiling pasta water and transfer the water into a separate heat-proof container.  Set aside.
• Drain the pasta.  Drain the pasta using a colander.  Then transfer the pasta back to the hot stockpot, placed off of the hot burner.
• Add the butter, starchy water, cheese and black pepper.  
• Add in the diced butter and 1 cup of the starchy pasta water and toss quickly to combine.  
• Add in the cheese and black pepper and quickly toss to combine. 
• Continue to gradually add in extra starchy pasta water, as needed, until the cheese has completely melted and turned into a silky sauce that coats the pasta evenly.
• Serve.  Dish up the hot pasta and serve immediately, garnished with extra cheese and black pepper if desired.

One-Pan Lemon Sage Chicken and Cauliflower

4 servings

• 1 pound (454g) boneless, skinless chicken thighs
• 1 tablespoon smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons salted butter, divided
• 3 cups (405g) cauliflower florets
• 3 garlic cloves, minced
• ½ cup (120 mL) chicken broth
• ½ cup (120 mL) heavy cream
• ⅓ cup (40g) shredded Parmesan
• Juice of 1 lemon, plus slices for garnish (optional)
• 1 tablespoon chopped fresh sage leaves

1. Preheat the oven to 350°F. Season the chicken on both sides with the paprika, salt and pepper.
2. In a large ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Remove the chicken and set aside on a clean plate.
3. Add the remaining tablespoon of butter to the pan and cook the cauliflower and garlic, stirring occasionally, until browned, about 3 minutes.
4. Stir in the chicken broth, heavy cream, Parmesan, lemon juice and sage. Cook until the sauce begins to bubble, about 5 minutes. Nestle the chicken back in the pan, transfer to the oven, and roast for 13 to 15 minutes, or until the chicken is cooked through and no longer pink in the center.
5. To serve, place a chicken thigh and some cauliflower in a shallow bowl and spoon the sauce from the pan over the top; garnish with lemon slices, if desired. Leftovers can be kept in an airtight container in the fridge for up to a week.

Nutrition

• 413 calories
• 28g fat
• 12g carbs
• 30g protein
• 4g sugars

Cheese measurements

hard cheese, grated

equivalent values

	amount, in grams (g)	amount, in ounces (oz)
1/8 cup	15 g	0.4 oz
1/4 cup	25 g	0.9 oz
1/3 cup	35 g	1.2 oz
3/8 cup	40 g	1.3 oz
1/2 cup	50 g	1.8 oz
5/8 cup	65 g	2.2 oz
2/3 cup	65 g	2.4 oz
3/4 cup	75 g	2.6 oz
7/8 cup	90 g	3.1 oz
1 cup	100 g	3.5 oz
2 cups	200 g	7.1 oz
4 cups	400 g	14.1 oz

15 of the Best Side Dishes to Pair With Your Spaghetti Dinner

https://www.allrecipes.com/article/side-dishes-spaghetti/?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-article&utm_content=20200307

Simple Arugula Salad

SERVES 4 to 6

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon kosher salt
• Freshly ground black pepper
• 5 ounces arugula (about 5 packed cups) 
• 2 ounces shaved Parmesan cheese (about 2/3 cup) 

INSTRUCTIONS

1. Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. 
2. Top with the shaved Parmesan and serve immediately.

RECIPE NOTES
Make ahead: The dressing can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. Rewhisk again before using.

Braised Balsamic Chicken

Prep:10 mins
Cook:25 mins
Total:35 mins
Servings:6
Ingredients

• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• ½ cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme

Directions

1.  Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. 
3. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
4. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. 
5. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. 
6. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts
Per Serving:
196 calories; 7 g total fat; 61 mg cholesterol; 511 mg sodium. 7.6 g carbohydrates; 23.8 g protein;

Perfect Meatballs

• SERVINGS: 4 AND UP TO 6 WITH SIDES
•  TIME: 50 MINUTES 
• SOURCE: SMITTEN KITCHEN

There’s actually a lot flexibility in the meatballs. A blend of pork, beef, and veal is traditional. I usually go half-half with the first two, but I’ve also made these entirely with ground turkey (a mix with dark meat it in is much better) and they’re a little softer (you could use a tablespoon less milk) but taste delicious. You can skip the parmesan and replace the milk with water if you want to make it dairy-free. You could use ricotta instead of milk for extra richness. You could add finely chopped prosciutto to the meat mixture, or even use ground sausage meat for half of the meat mixture. You can use 1 tablespoon finely grated onion instead of onion powder, and you could make your own breadcrumbs from any old piece of bread and grinding it up — use 2/3 cup instead of 1/2.

This recipe makes a moderately saucy pot of spaghetti and meatballs. If you like or want extra sauce, add a second full-sized (28-ounce) or half-sized (15-ounce) can of tomatoes and amp up the seasonings accordingly. I really prefer what is usually sold as crushed tomatoes here; it’s a not-totally-smooth puree that clings nicely to the spaghetti and meatballs in a way that chunkier blends do not. If you can only get whole or diced tomatoes, mash or blend them up a bit, and add 1 tablespoon tomato paste so it’s a little less watery. When I have basil around, I usually cook the meatballs with a sprig of it to infuse the sauce, then fish it out before serving.

• 1 pound ground meat (see note up top for suggestions)
• 1/2 cup panko-style breadcrumbs
• 1/3 cup milk, any kind
• 2 tablespoon finely chopped parsley, plus more to serve
• 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more to serve
• 2 teaspoons coarse or kosher salt, divided
• Red pepper flakes and/or freshly ground black pepper
• 1/2 teaspoon onion powder
• 2 large eggs
• 3 garlic cloves, minced, divided
• 2 tablespoons olive oil
• 1 28-ounce can of crushed tomatoes
• 1 pound dried spaghetti

1. Bring a large pot of very well-salted water to boil and heat your oven to 425 degrees F. Line a large baking sheet with foil for easy cleanup, and coat it lightly with a nonstick spray.
2. Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of your minced garlic in a large bowl, and mash everything together with a fork or potato masher until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs (I used a 3 tablespoon scoop) and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).
3. Once water is boiling, cook spaghetti until one minute shy of tender. Set aside 1 cup of cooking water before draining pasta.
4. In a deep saute pan or wide saucepan, heat 2 tablespoons olive oil over medium heat. Add remaining two-thirds of garlic and a pinch or two of pepper flakes and let sizzle until garlic is golden, 30 seconds to 1 minute. Add tomatoes (beware the spatter!) and season with remaining 1 teaspoon salt. Let mixture simmer for about 5 minutes, stirring occasionally, although longer will do it no harm if your meatballs aren’t ready yet.
5. When meatballs come out of the oven, add them to the sauce and stir so they are coated. Reduce heat to a low simmer, put a lid on the pot, and simmer meatballs in the sauce for 10 minutes. At this point, should you not be eating them right away, you can remove them from the heat and set them aside.
6. When you’re ready to serve: Return your spaghetti to its empty cooking pot. Push meatballs aside and grab a few ladles of their cooking sauce and pour over spaghetti. Add half of reserved pasta water and cook spaghetti and sauce over high heat for one minute, tossing the whole time. Use additional pasta water as needed to loosen. Use tongs to transfer spaghetti into a large, wide serving bowl. (If you give the bowl a little spin as you lower the spaghetti into it, you can make cute little piles.) Add the meatballs and their sauce on top. Garnish with parsley and additional grated cheese. Eat right now; do not wait.

Keto Calzone

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Ingredients

You won’t need a whole lot to make these Keto Calzones!

• almond flour
• xanthan gum
• garlic powder
• spicy spaghetti seasoning
• water
• olive oil
• pizza sauce
• mozzarella
• meat/veggies of choice

Keto Calzone Recipe

Heat your oven to 375° and line a baking sheet with a non stick baking mat. Shred the mozzarella and dice up the meat and/or veggies you have chosen, then combine in a bowl with the mozzarella and mix.

In a medium bowl combine the almond flour, xanthan gum, garlic powder and spicy spaghetti. Give it a whisk, then add the water and olive oil. Knead the dough until the almond flour has been completely worked in, then divide into four.

Lay a piece of wax paper down on your work station and plop one of the balls of dough in the center. Place another piece of wax over top then roll the dough out into a circle.

Remove the paper and cut the dough into a perfect circle. You can patch the dough, re-roll and cut again into a perfect circle. It should be between 6-7″ in diameter.

If the wax paper sticks to dough, the wax paper can be sprayed with avocado or olive oil spray.

Once the circle is ready, spread about 1 tbsp pizza sauce around the circle; leave about 1/2″ from the edge all the way around.

Place about 1/3 cup of the meat/cheese mix onto half of the circle, make sure it doesn’t go past the pizza sauce or past the half way onto the other side of the circle; you’re going to fold this little dude in half.

Once it’s all ready to go, fold the wax paper with the empty side of the circle right over so that the edges perfectly match.

Pinch the edges together, remove the top wax paper and fold up the dough edge, just once, to form a solid crust.

Place onto the prepared baking sheet and repeat with the other three.

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Bake at 375° for 13-15 minutes until the edges start to brown. Serve hot and enjoy!