Chicken Parmesan Meatballs

These meatballs make me all heart eyes emoji...

Are you sick of me stuffing things with cheese? If the answer is no, then I love you, and also pull up a chair because this recipe is the bomb.com.

When I first started dreaming up these Chicken Parmesan Meatballs, I knew there were a few essential elements that would make them truly reminiscent of chicken parm, a true comfort food classic. First, a crispy, buttery golden brown crust. That means we are pan frying these meatballs and we aren't sorry. Second, we needed mozzarella cheese, melted and gooey...but rather than on top of the dish, I'm putting it right in the center of each delicious meatball.

These meatballs aren't much different than most classic meatballs you've probably made a million times before...I am just amping them up a bit. The base will be lean ground chicken, in keeping with the theme of course. But I find ground chicken takes a little more TLC in order to really bind the meatballs, so I'm upping my usual breadcrumb to meat ratio to ensure they don't fall apart. For extra Italian flavor, the recipe is heavy-handed with grated parmesan cheese (duh) as well as fresh parsley and basil! I love fresh herbs this time of year - the flavor is unmatched!

For cooking, make sure you have either a dutch oven, cast iron skillet, or heavy-bottomed oven safe skillet - you essentially want something that is both burner and oven safe!

You are really going to love these meatballs! I served them for dinner with some whole wheat spaghetti and my favorite jarred marinara sauce (it's ok sometimes!!). You can also enjoy these as an appetizer with marinara on the side for dipping. No matter how you serve 'em, they are sure to be a crowd pleaser!

Fried Arancini

Helloooooo, beauties!

We're here, in the holiday rush. Running from party to party, wrapping gifts, and cooking up a storm.

Of course, we aren't hiding from it. We are embracing it, charging full steam ahead to spend the last couple of weeks of 2015 (I'm sorry, what and where was I?) with those we love most.

I have unlocked the magic of the holiday season with these special, delicious, other-worldly appetizers. Homemade start to finish. The perfect holiday treat for new friends and old. Fried Arancini. Who could say no to these golden nuggets?! Nobody, that's who.

I'm normally not one to brag about my kitchen escapades, but even I have to admit that I impressed myself when I took the first bite of my freshly fried arancini. I was even more flattered when these absolutely FLEW off our holiday party table. If you're planning a last minute holiday party, or a quiet night in with good friends and family, make my fried arancini the star of the show!

Here's the thing though: these rather impressive apps are actually not all that difficult to make, so long as you plan ahead (which, if I can do that, so can you!). I've included a good deal of detail in the recipe below (including a full risotto recipe), so don't be intimidated by the length - I'm just trying to make things easier for you!

Vegetable Lasagna Rolls

Lasagna is a classic comfort food that can put a smile on just about anyone's face. I'm already smiling, and my mouth is watering!

It is warm, and gooey, and cheesey and delicious.

For a fun and fresh twist on regular lasagna, I whipped up these tasty little lasagna rolls for dinner one night, and I'm not sure if we will ever go back! 

Rather than layering the lasagna, and the ricotta cheese, and the mozzarella cheese, and the sauce, we are going to roll up the ricotta in the lasagna noodles, arrange them in a baking dish on top of a homemade, veggie-packed sauce, top them with extra sauce and freshly grated mozzarella! Sure, it may be just as labor-intensive, but I love the perfect little packages of lasagna that are made with these lasagna rolls. 

You can also make this recipe low in fat by using whole wheat lasagna noodles, fat free ricotta, and fat free mozzarella. Complete the meal by serving alongside a fresh arugula salad. Yum! 

Lasagna rolls, previously: Goat Cheese and Spinach

Spicy Sausage, Gnocchi and Kale Soup

SURPRISE! I have a new favorite soup!

I feel like I say this with every new soup I cook, but this one. OH, this soup. It is spicy and creamy, rustic yet refined. The ingredient list is small, but that doesn't mean this isn't packed with delicious flavor. In fact, this is a soup that is dressed to impress - perfect for early holiday get-togethers or as a first course at your Christmas table! 

This Spicy Sausage, Gnocchi and Kale Soup is like a big blanket wrapping you in warmth. It is truly the definition of comfort food. The spiciness of the hot Italian sausage is cooled wonderfully by the heavy cream. The kale is tender and filling, packed with all sorts of good-for-you nutrients. A can of diced tomatoes and a chiffonade of basil seems too appropriate here--their natural sweet and tangy tastes complimenting the sweet cream. 

And let's not forget the gnocchi. I might as well admit it now--I am wholeheartedly obsessed with gnocchi. Big fluffy potato dumplings. What could be better? I never thought to use gnocchi in soup; I was a bit concerned that they would become gummy and create a weird texture in the soup. Turns out, I was wrong. In fact, this soup is just as tasty the next day! 

As with most soups, I strongly recommend serving this with a big piece of crusty bread and a sprinkle of parmesan cheese. Some extra basil gives this creamy soup a much needed freshness. What more can I saw? I wouldn't change a single thing, Let's eat!

Classic Penne A la Vodka

Can anybody answer why oh why is pasta the most delicious, comforting meal on the planet? I have to insist that someone answer this question.

As the weather gets cooler--and let us just accept it, because it is--I find myself craving generous servings of classic comfort food. What could be better than a creamy, dreamy bowl chock full of al dente pasta, tossed in a most delightful A la Vodka sauce?

If you said, "Nothing!" you are absolutely right! This Classic Penne A la Vodka is the light at the end of a hard day, the big hug after a long cry. A rich and flavorful tomato cream sauce enriched with the flavor of garlic and prosciutto, sweetened with a touch of vodka, heavy cream, and fresh basil.

Penne A la Vodka always reminds me of my sister, Amy. so I guess you can say this recipe is dedicated to her! Whenever we went out for an Italian dinner, she almost exclusively ordered Fettuccine Alfredo or Penne A la Vodka. Now both she (and you!!) can save a few bucks and make restaurant quality Penne A la Vodka from the comfort of your own home.

Let's get that pasta water bawlin'!!

Traditional Fettuccine Alfredo

Do you ever wonder why Fettuccine Alfredo is so good? I'm talking real, restaurant-style Fettuccine Alfredo.

The answer is actually quite simple. But, in case you were still wondering, there are three main reasons why nobody can say no to a creamy, dreamy plate of Fettuccine Alfredo.

1. Butter

2. Grated Parmesan Cheese

3. Heavy Cream

It's so obvious, isn't it? Normally, I try to only eat Fettuccine Alfredo out at restaurants for special occasions. There is no denying that it is incredibly rich, so moderation is key. But recently...I was craving it. I NEEDED the perfect plate of Fettuccine Alfredo.

When I took the first bite of this Traditional Fettuccine Alfredo, I just melted with joy. And my pasta-loving boyfriend couldn't resist a second helping. A perfect al dente fettuccine pasta, creamy  and buttery white cheese sauce, spicy black pepper. Just thinking about it gives me butterflies.

Turns out, the entire dish is incredibly simple (as you may have guessed from the short ingredient list above). It's reasons like this that make me truly believe we should never buy a jar of pre-made sauce ever again. 

If you're a purist, this recipe is so perfect and so flavorful, you can just enjoy a huge plate of pasta and sauce. If you're a protein and veggie lover, use this recipe as a base for any variation you can imagine.

For our meal, we did chicken and broccoli alfredo. Just grill a couple of chicken breasts and steam some broccoli, place on top of the pasta and sauce and you're good to go! I also would imagine pork tenderloins and asparagus would be a delicious combo, or add bacon and peas for a decadent carbonara. 

Sausage and Broccoli Pizza

I was born and raised on Long Island, New York. As such, I am a certified pizza snob. I believe New York Pizza is the best pizza, and there is very little you can do to change my mind.

It's really hard being a New York pizza snob in Boston, but that is the predicament I find myself in. Because I also am madly in LOVE with pizza, I decided that it would be a fun activity to make a yummy pizza at home.

Because I would trust Super Chef Bobby Flay with my life, I decided that his pizza dough recipe would be the perfect place to start. I even made the dough the night before and allowed it to come to room temperature just before cooking. It's really fool proof. A stand mixer is very useful to have, but if you don't have this or time to make your own dough, a store-bought dough would work just fine!

The joy of homemade pizza is the fact that you can let your imagination run wild. There is no pizza shop owner telling you what pizza options you have. Instead, the options are limitless! If you want a bacon, bleu cheese, french fry pizza -- by God, you make that pizza.

For my first homemade pizza, I thought I would keep it simple and go with what I like. I am a huge fan of browned sweet Italian sausage, and broccoli is almost always my vegetable of choice. And so this simple but comforting Sausage and Broccoli Pizza was born.

I doctored up a store-bought pizza sauce using a bunch of herbs, lemon juice, a touch of sugar and garlic. I wilted in some spinach for added nutritional goodness.

Now, if you're going to be making a pizza at home and take nothing else away from this post -- heed this tip: do NOT buy pre-shredded mozzarella cheese. If you buy a ball of fresh whole milk mozzarella and shred it yourself, you will find that it melts much more beautifully than the processed stuff and bubbles and browns in a mouthwatering way.

My crust turned out to be a little big. It's ok, that's my favorite part

Also important is your equipment...a pizza stone is preferable, but I was able to find a $3 pizza pan (3 DOLLARS!!) at Marshalls. It's extremely helpful for crisping the crust and forming your dough into a nice circle. If all else fails, you can also follow the steps below using a large cast iron skillet!

The following recipe includes the pizza dough recipe and a separate recipe for the toppings. Note that the dough recipe yields 2 13-inch pizzas, so check back soon for another great pizza recipe I served this past weekend that is so outrageous it has to be good! PIZZA! PIZZA!


Here's what you need for Sausage and Broccoli Pizza:

For the crust (adapted Bobby Flay Recipe)
3 1/2 to 4 cups all purpose flour plus more for kneading
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water (must be WARM, not hot or cold, to avoid deactivating the yeast)
2 tablespoons plus 2 teaspoons olive oil

For the toppings
1 can pizza sauce
splash of water to clean out the can
1 tablespoon each dried oregano and dried basil
1 teaspoon sugar
juice of 1 lemon
about 1 cup packed baby spinach
Salt and pepper to taste
3 links sweet italian sausage, removed from casing
1 cup frozen broccoli, chopped fine
1 tablespoon butter
1 cup (or more..hee hee) freshly grated whole milk mozzarella cheese
1 tablespoon olive oil

Here's what you do:

For the crust
In the bowl of a stand mixer fitted with a dough hook, combine 3 1/2 cups of flour, sugar, yeast and salt. Turn mixer on low and gradually stream in the water and 2 tablespoons of olive oil. Increase speed slightly and knead until the dough begins to form a ball and pulls away from the sides of the bowl. If it is extremely sticky, add more flour about a tablespoon at a time until desired consistency.

Lightly flour a clean work surface and turn the dough out onto the countertop. Knead lightly and form into a smooth ball. Use the remaing olive oil to grease a large bowl. Place the dough in the bowl and cover tightly with plastic wrap. Place in a warm area and allow to rise about 1 hour until doubled in size.

Once the dough has doubled, again lightly flour a clean work surface and separate the dough into 2 equal pieces. Knead each piece gently into a smooth ball. Cover with a clean kitchen towel for ten minutes. If not using immediately, wrap the balls tightly in plastic wrap and refrigerate overnight. Allow to come to room temperature before cooking.

While preparing the toppings, preheat oven to 350 degrees. Place the pizza pan in the oven to preheat as well.

For the toppings
In a small saucepan, combine the pizza sauce, water, herbs, sugar, and lemon juice over medium heat. Stir to combine. Bring to a slight boil then reduce the heat to low. Add the spinach and cook until completely wilted; season with salt and pepper. Remove from the heat and allow to cool.

In a skillet, heat a bit of oil over medium heat. Add the sausage and brown for about 2 minutes. Begin breaking apart the sausage and crumble into small pieces. Cook, stirring occassionally until browned on all sides. Transfer to a paper towel lined plate to drain.

In the same pan, melt the butter and saute the broccoli until warmed. Season with salt and pepper.

To build the pizza
Remove pizza pan from oven and carefully press pizza dough onto the pan working out from the center. Make it as thick or thin as you like.

Use a soup ladle to spoon about a cup of the sauce into the center of the crust. Use the back of the spoon to swirl it around to coat almost all of the pizza, leaving about an inch for the crust. Top the sauce with broccoli then add the mozzarella cheese, being sure to evenly coat the entire pizza. Finally, place the sausage pieces on top. Drizzle the top with the remaining olive oil, being sure to get a bit on the crust as well. Bake at 350 for about 15 to 20 minutes until the cheese is bubbly and the crust is gold brown. Allow to cool slightly before cutting and serving.

Crock Pot Chicken Cacciatore

I think that Crock Pots are the most cocky kitchen appliance.

Can't you imagine the Crock Pot taunting all the other appliances? "I'm so awesome, I make everything delicious and totally simple, everybody loves me. Nahh nah nahh!"

 I mean, I can't blame the Crock Pot. It literally rocks my world.

Tonight's dinner also rocked my world...we went back for seconds. It felt so right to indulge.

My second helping...

Crock Pot Chicken Cacciatore simmered away for 8 hours while I went to the movies and did a bunch of chores. When it was done, there was a rich tomato-based sauce and fall-off-the-bone chicken waiting to be enjoyed.

There was a little bit more prep required for this meal than you would expect for a typical slow cooker dish, but the depth of flavor comes through and makes it all worth it.

It starts with 8 chicken thighs, seasoned liberally with salt and pepper. Then I dredged them in flour and seared them in a frying pan to create a nice, brown skin. Into the Crock Pot they go!

In the same pan, cook your vegetables (green and red peppers, and red onion) for 5 minutes until slightly tender and browned.

Place the veggies in the Crock Pot along with a 28 ounce can of crushed tomatoes. Stir in a large amount of dried oregano and a scant teaspoon of sugar.

"Scant teaspoon" = a teaspoon, that isn't quite filled. Very professional term. There will be a test on this later.

Cook on low for 8 hours and wait. The aroma of the peppers and tomatoes will be blissful.

During the last hour of cooking, turn the setting to high and remove the cover. This will thicken the sauce just a bit. I also stirred in the juice of 1 lemon, for an added bite.

At this point, the chicken is so tender that it will pull right away from the bones. Immediately serve on a bed of whole wheat pasta and sprinkle grated parmesan cheese on top. I also garnished each plate with a bit of fresh parsley.

I really loved this dinner because the flavors were complex and built on top of one another. The sauce was rich and thick, and the flavor of the peppers along with the lemon juice and the bit of sweetness from the sugar is tangy, but not sour. Add in some salty cheese, and we are totally in business. Ladies and gentlemen...start your Crock Pots!

Aunt Roe's Bolognese Sauce

Our family said goodbye to an amazing woman a couple of weeks ago. My Great Aunt Roe passed away on November 11th.

Saying goodbye is always hard, though the time we spent with the family allowed everyone to reflect on all the good times -- the laughs, the stories, the visits, the food.

When my sister and I were in middle school, we would spend a lot of time during our summer vacations at "Camp Rosemary." This was a very exclusive summer camp that involved days with Aunt Roe doing puzzles, making crafts from Michael's, watching the Game Show Network and playing around with her Italian Greyhound, Stella.

Aunt Roe loved entertaining and being around others and welcoming friends and family into her home. She always thought to put others before herself--what a gracious woman!

Whenever we visited Aunt Roe, we knew there was going to be some delicious food involved. First, there were her infamous Chicken Cutlets. She would pound out the chicken so thin, and they would be cooked to fried crispy perfection. I will NEVER be able to make chicken cutlets like her--they were addicting! She also made the BEST peanut butter and jelly sandwiches. I don't know what her secret was...perfectly toasted bread, an even distribution of peanut butter and jelly, some extra love sprinkled in.

As I started cooking more, she bestowed upon me one of her best recipes...Bolognese Sauce. This sauce is just delicious. A creamy tomato sauce with ground pork and beef, simmered on low until it reaches perfection. I cannot begin to count how many bowls of pasta I have enjoyed that were topped with this sauce and a healthy amount of parmesan cheese.

Cory and I wanted to honor Aunt Roe by cooking up a batch of her bolognese sauce this week. It is warm and loving, just like Aunt Roe. Enjoy it with family and friends, share laughs and good stories, just enjoy each other! Next time you need a pick me up, this is your solution.

Now, before you make this, there are some things we need to set straight.

First, it needs to be topped with a generous helping of FRESHLY GRATED parmesan cheese. None of that powdery bottled stuff. It elevates everything to a level of cheesey Italian euphoria.

Second, none of that whole wheat pasta. Fresh pasta would be best, but otherwise try it with a short cut roni of some kind. Rotini and cavatappi are some of our favorites.

Third, don't try and go all lean here. What I'm saying is, this dish does not want to be made with ground turkey or chicken (it told me so!). Pork and beef. The only options. Got it? Good.

Fourth, warm and toasty bread should be served on the side with a smear of butter. I know what you're thinking...pasta AND bread? SO MANY CARBS. That's OK. We are just going to pause our diet for one night and eat this meal the way it was supposed to be eaten.

The recipe below is enough sauce for 2 pounds (2 boxes) of pasta. That will serve about 6 people very hearty portions. If you are cooking for a smaller crowd, still make the full batch and freeze the second half. These measurements are impossibly annoying to cut in half, and besides, this freezes VERY well. Just defrost all day in the refrigerator when you are ready to use it again.

From my family, to yours. Here it is: Aunt Roe's Bolognese Sauce

Here's what you need:

1/2 pound ground beef
1/2 pound ground pork
6 tablespoons of butter (not a typo...6, no more no less)
1 tablespoon olive oil
1 clove chopped garlic
1 medium onion, diced
1 14.5 ounce can tomato sauce
1 14.5 ounce can beef broth
1 10.5 ounce can tomato paste
1/3 cup or more half and half

Here's what you do:

In a large, deep skillet, add the olive oil and sautee the garlic for no more than 1 minute. Melt in the butter over medium heat.

Add in the onions and cook until slightly browned and softened.
Add in the meat. Crumble and cook until browned.
 In a bowl, mix the paste and most of the beef broth.
Reduce heat to low and stir in the beef broth mixture. Add in the tomato sauce gradually, using the remaining beef broth to clean out as much of the sauce and paste from the cans as possible (personal tip from Aunt Roe that she wanted written explicitly in the recipe!).

Cook on low for 45 minutes, stirring occasionally.
While the sauce cooks and all the flavors marry together, cook pasta to al dente in a generously salted pot of water.

Just before serving, stir in the half and half. Start with 1/3 of a cup and add more depending on your creaminess desires. I usually don't even measure it. Just pour and stir, pour and stir, in small batches until desired thickness.

For serving, as I always enjoyed it at Aunt Roe's, I like to add this sauce individually to each plate rather than combining all the pasta and sauce together in one pot or mixing bowl. Serve 3 to 4 serving-spoonfuls of pasta and top with 2 to 3 generous spoonfuls of bolognese sauce. Allow everyone to add their own parmesan cheese (but encourage them to go overboard. Just this once).