Tag Archives: dinner

Recipe Review: Giada’s Creamy Linguine with Lobster and Bacon

What do you think I do on my lunch breaks at the office? That’s right, I watch the Food Network. And if you haven’t already guessed it, my favorite Food Network Star is Giada De Laurentiis, who is my spirit animal as well. I’ve reviewed her restaurant and another recipe of hers, but it’s been awhile so I figured it’s time for another.

giada dance

My Patronus

Back during December, there was a “Holiday” episode of Giada at Home in which she cooked this Creamy Linguine with Lobster and Bacon.

Creamy Linguine with Lobster and Bacon 1

I can’t even.

I mean, hello, just listen to the name of the recipe. Watching it cooked on the screen was torture for my colleague friends and I. The sight of it inspired a deep need for it within us.

need

Said Johnny and friends to the pasta.

Still, I didn’t see what made it traditionally “Holidayish”. But when Valentine’s Day came around, I thought it would make the perfect V-Day dinner! In my mind, shellfish and pasta are staples for a special Valentine’s Day dinner, and the addition of bacon makes everything much more romantic.

valentine

Valentine’s Day = Food!

Of course, I am single – and Whole on My Own – and so is my mother and sister, so we had ourselves our own little fancy Valentine’s Dinner where we enjoyed this fantabulous recipe, along with a Kale and Roasted Beet Salad and some Prosecco.

After cooking the meal and taking my first twirl and bite, I knew it was a keeper. HOLY HELL PEOPLE!

the taste

My reaction after the first bite basically.

Tender sweet lobster, salty smoky bacon, delightful linguine noodles, rich tomato cream sauce, fresh herbs and peas, and of course, heavenly Parmesan cheese; this dish has everything going for it! All the flavors and textures play off each other perfectly. It is a luxurious and sensual dish. And though it sounds indulgent because of the cream and bacon, a moderate sized portion of this was actually just the right amount, no one felt weighed down or bloated, but perfectly satisfied. Remember people – moderation!

The recipe is pretty easy to follow. Giada has labeled the difficulty as “Intermediate”. That’s just because you do have to do quite a few things at once, and once you start there is no stopping, so you have to be prepared. Plus, if you buy a whole cooked lobster or two, you have to break open its shell which is no easy feat.

xena fight

Basically the effort it takes to break open lobster. Damn those spikes!

My advice is to do all the prep work before you start the cooking. Chop all the vegetables and herbs, have the tomato and cream measured out, have the lobster meat cut up into chunks and set aside in a bowl, and have everything readily assessable. This way, once you start, you’ve got everything you need to execute.

Ingredients for Creamy Linguine with Lobster and Bacon

Prepare everything ahead of time and lay it out.

I cut the ingredient portions in half because I was only cooking for 3 people while Giada originally intended the recipe for 6, but you could easily double this recipe or modify it for your friends and family as needed.

At any rate, you should absolutely 100% make this dish when you are feeling a little bit ritzy! Enjoy!

Also, here is a video of my lobster singing “Under the Sea”.

Mitasie 3 Review

I have recently been having a lot of foodie fun trying more vegetarian and vegan foods. I am experimenting with more vegetarian/vegan recipes, like my Vegan Cauliflower, Mushroom, and Red Bean Chili, and am enjoying visiting more veg-friendly restaurants (Native Foods and Veggie Grill are long standing favorites of mine).

 

you don't eat meat

While I am not a vegetarian, I do think we need some animal protein in our diets and know that I certainly need some in mine, I am also a firm believer that we can and should cut way back on our meat consumption, utilize better practices when it comes to meat, and make better sustainable choices overall. An easy way to help our own health and the health of the planet is to enjoy some more veggie centric meals. This has led me to seek out more vegetarian establishments recently.

Enter Mitasie 3! I can’t believe it took me this long to discover this little gem of a restaurant; located literally around the corner from me in Huntington Beach, its right next to the PetSmart I take my dog to all the time. Mitasie 3 is a self-proclaimed “Healthy Vegetarian Vietnamese” restaurant serving up completely vegan versions of Vietnamese classics. My colleagues and I stopped in for lunch this past Friday for our “Cultural” lunch and were not disappointed!

There it is! A clean whole in the wall!
My colleagues/friends!
Lanterns and art!

A small restaurant, the space is bright with Asian décor and a definite feeling of light and freshness. Also cool, they display artworks from local artists that are up for sale! It wasn’t busy when we went and were quickly seated and attended to. The service from there continued to be superb with two very friendly servers making sure that we were happy throughout our experience.

look food

Now to the food! On this particular outing, we decided to order a bunch of different dishes and share.

We started with two different types of Mitasie’s Spring Rolls.

Mitasie Jimaca Rol

Jicama Spring Roll

The Jimaca Spring Roll is comprised of steamed jicama, shredded carrots, basil, and soy ham all rolled up into rice paper and served with a spicy peanut sauce. The rolls were tasty light and refreshing, perfect on a warm day!

Mitasie BBQ Spring Roll

BBQ Pork Spring Roll

The clear winner of the Spring Rolls, however, was the Soy BBQ Pork Roll. BBQ soy ham, avocado, mint, lettuce, sprouts, and cucumber, again rolled up into the strangely clear rice papers and served with the same peanut sauce. These rolls were slightly hearty and packed the great flavor of tangy BBQ while being contrasted and complimented by the fresh veggies. I would make a meal just out of these and a salad!

Mitasie Thai Salad

Thai Salad

I actually ordered another dish just for me because, food. I ordered the Thai Salad which was moderately spicy and fully fresh. Mixed greens, carrots, bell peppers, basil, a special Thai sauce, and soy chicken. This salad was a surprising amount of food. The Thai sauce really gave the dish a nice kick and the soy chicken really did look, feel, and taste like chicken! I’d order it again.

Mitasie Shaking Beef

Shaking Beef

Next we had the other clear winner of the day, the Shaking Beef. Marinated and roasted soy beef, shallots, tomatoes, peppers, and garlic in a sweet vinegar sauce over a bed of greens. I’ve had vegan chicken that tasted like chicken before, like in my salad above, but never have I ever had a vegan version of beef that tasted legit. Holy Hera! This dish beautifully danced between sweet and savory and was entirely delectable. This is another one I would order just for me next time!

Mitasie Cryspy Shrimp

Salted Pepper Cryspy Soy Shrimp

We also shared the Salted Pepper Cryspy Soy Shrimp. This baby is spicy! Soy shrimps that have been fried to a perfect and satisfying crunchiness, onions, peppers, and jalapenos. This one just had a great depth of spicy and savory flavor. Plus, it was fried! Get this one too!

Mitasie Garlic Noodle

Garlic Noodle

Lastly, we had sides of the Mitasie Garlic Noodles; spaghetti noodles, garlic, tofu, mushrooms and olive oil, as well as the Garlic Fried Rice. As you might have guessed it, both were very garlicy; and garlicy is good! The noodles can be ordered as a main whereas the rice is a perfect and cheap side order. If you like garlic and need some carbs with your meal, either of these should do nicely!

The prices at Mitasie 3 are incredibly fair. You can easily enjoy a nice, healthy meal for $10 or under. I am so used to having to pay a premium to eat healthfully that I went into the restaurant expecting to spend more than was actually necessary. How refreshing, no pun intended, to find a place where I can eat well for less!

so good

We left full of plant-based deliciousness and with happy hearts. Mitasie 3 is a little hidden treasure in my eyes. The atmosphere is bright and inviting, the service is friendly and quick, and the food is fantastic and equally healthy. I especially love that I have another vegan option nearby when as I begin to order more vegetarian. I hope you make a trip over to Mitasie 3 and enjoy what they have to offer!

Meatloaf Calabrese

The word “Meatloaf” often harkens traumatic images of your mom’s signature recipe for the nights where she literally didn’t give a _________ and threw some protein, carbs, and other questionable fixings into a bowl, baked it, and called it dinner.

ewwww

She’s making meatloaf again???

And so, sadly, meatloaf often gets a bad rap. I, however, can assure that not all meatloafs are created equal. I grew up on my mom’s meatloaf and always jumped for joy when I found out that she was cooking it. But of course, my mother is Italian so the meatloaf was undeniable phenomenal. Well, now you can have phenomenal meatloaf too because I am gifting the recipe to you!

Meatloaf 9

Italians do everything better.

Yummm

This is Meatloaf Calabrese. My Italian family is from Calabria in Italy (things from Calabria are called Calabrese) and this recipe comes from there. Actually, the base of this recipe is for our Stuffed Bell Peppers which are a tad more elegant. Of course, when they came to America, they created a meatloaf incarnation of the dish that was more convenient for busy American weeknights. You will notice that this recipe calls for raisins in addition to beef, red pepper flakes, and other such ingredients; so you are probably thinking, “What in the damn hell?”

raisins and beef

Raisins and beef!?

Trust me, it is delicious. Savory beef and herbs, spicy red pepper and onion, and sweet raisins and tomato all work to complement, contrast, and balance each other PERFECTLY. This meatloaf could honestly be fed to royalty and they would knight the cook.

Now, about the “recipe”. Remember when I started this blog and I told you that not all my recipes provide precise measurements because of the Italian tendency to just feel the dish out as you go? Yeah, well that applies here. This is a recipe that you just have to touch and feel, adjusting as you go. I’ve never been able to get a straight answer about measurements for this dish.

just feel it

Just touch it…

I ask, “How much tomato sauce?” The response I get is, “I don’t know, you just have to touch it and you will figure it out!” So that is what I do and so I have never found myself able to fully break down the recipe. Sometimes I find it needs a touch more this or that. I look, I touch, I feel, I sense, I am guided by my great nonna Isabella. So this recipe is for those who feel pretty confident in the kitchen and are open to a little experimenting with out provided precise measurements.

Here’s the trick though, you’ve got to cook it with love for the people you are cooking for and passion for the quality ingredients you are using to nourish your body and satisfy your soul. If you infuse the food with this love and positive energy, it’s going to turn out great no matter.

cheers.gif

Let me know it goes! Buona Fortuna and Buon Appettito!

Meatloaf Calabrese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 pound grass-fed, organic ground beef
  • About ½ cup diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 cup marinara sauce
  • ½ large yellow onion, chopped
  • 1 tablespoon crushed garlic
  • About ¼ cup Italian parsley, chopped
  • 2 teaspoons dried Italian seasoning
  • 1 pinch red pepper flakes
  • 1 egg
  • 2 slices of bread
  • Splash red wine
  • ½ cup raisins
  • 3/4 cup parmesan cheese grated
  • ¾ cup grated mozzarella cheese
  • 1 zucchini shredded or 1 Portobello mushroom thinly sliced
  • Salt and Pepper

Directions:

Preheat the oven to 375̊ F.

Put the beef, tomatoes, tomato paste, 2 tablespoons of the marinara, onion, garlic, parsley, Italian seasonion, red pepper flakes, a ¼ teaspoon of both salt and pepper, 1/3 cup of the parmesan cheese, the wine, and the egg in a large bowl.

Toast the bread, lightly wet with water from the sink. Remove the crusts and squeeze the liquid out until you are left with a mushy crumble. Throw in the bowl with the other ingredients.

Mix by hand until ingredients are well combined. Add the raisins and mix again until the raisins are well distributed.

Grease a meatloaf dish with olive oil. Add ½ of the meat mixture. Layer on the zucchini or mushrooms over the meat. Sprinkle with half of the mozzarella cheese over the vegetables. Add the rest of the meat mixture. Over with ¼ cup of the marinara. Sprinkle with remaining mozzarella and parmesan cheese

Bake for 1 hour until the cheese is melted and bubbling. Serve with additional marinara sauce as desired. Enjoy!

True Food Kitchen Newport Beach

Last month, I revisited one of my favorite restaurants in Orange County: True Food Kitchen. Located at Fashion Island in Newport Beach, CA, True Food Kitchen is one of twenty restaurants spread out across the country. As the name suggests, True Food Kitchen emphasizes quality food that is healthful and nutritious as well as seasonal, sustainable, innovative, and delicious.

True Food Kitchen is one of those restaurants that at once makes you feel healthier just for being present in the building while also getting you excited for a truly fantastic meal. The space is open, warm and inviting. A color scheme of bright green, soft yellow and honey woods help to convey the focus on fresh and healthy. The open dining room with high ceilings is set up to feel all at once collaborative and communal while also spacious enough for diners to enjoy conversations privately with their friends and family. Large wood islands stacked with vibrant produce and ingredients divide the diners from the visible kitchen, allowing guests a chance to see the ingredients they will be eating, the preparation of said ingredients and the chefs that make all of the magic happen. I can’t speak for the other True Food Kitchen locations, but the Newport Beach location also offers two different private dining rooms which can be rented out for private parties and events as well as a very nice, semi-private outdoor space complete with heating lamps and fire pits. The restaurant also boasts a beautiful full bar in one half of the dining room, making it easy to grab a drink while waiting for your table or to simply stop in for a cocktail and an appetizer. It’s all very casual and comfortable, but also classy and fun, and it possesses a very clean, organic feel. At any rate, I feel right at home here!

PLEASE EXCUSE THE PICTURE QUALITY – FORGOT CAMERA THAT NIGHT AND USED IPHONE!

View into the restaurant from the bar.
Dining room. People enjoying!
Patio.
Private event space.

Now, let’s get to the part you’re all waiting for: the food! One of the best parts of True Food Kitchen and its concept is that it offers a seasonal menu. So the menu options change several times throughout the year and highlight the foods that are in season and at their very peak for freshness and flavor. Remember my article on seasonal eating, its importance and why we should practice more of it? Well, True Food Kitchen has the same beliefs as I do and they help to make it easier for diners too.

I took my mom with me to True Food Kitchen for dinner before our annual Fashion Island Christmas Shopping date. We were there in mid-December so the menu being offered was the “Volume One: Winter” menu. Fall and Winter foods are my favorite: the root vegetables and hearty greens, the earthy herbs, and the warming braises and stews; so this menu was right up my alley!

True Food Kitchen Roasted Seasonal Vegetable Board

Roasted Seasonal Vegetable Board

For our first course, along with our wine of course, we split the Roasted Seasonal Vegetable Board. A literal board of roasted winter vegetables like sweet potatoes, carrots, parsnips, cauliflower, beets, mushrooms, and Brussels Sprouts, served with two different dipping sauces: an avocado green goddess dip and a pimento cashew cheese spread. To be completely honest, I could’ve eaten this entire board by myself and called it my dinner. These winter vegetables, which again are my favorite, appeared to be dressed with little more than olive oil, salt, and pepper, but were roasted to absolute tender perfection which intensifies the natural flavors of the vegetables. The dips were fantastic compliments to punch up the produce just a bit more. The pimento cashew cheese spread added a nice heat, but the avocado green goddess dip was just phenomenal as it added a nice sweet richness because, avocado. Vegan and Gluten-Free, this is a dish anyone could eat with a very happy heart.

True Food Kitchen Braised Bison Short Rib

Braised Bison Short Rib – Split Plate

Next, we decided to split the Braised Bison Short Rib. When it’s Winter and cold outside, I love a good, hearty, braised dish that fills me and warms me from the inside out. This was the dish for exactly that on a rainy and unusually cold Newport Beach night at Christmas time. A large bison short rib braised slowly with lots of flavorful cooking liquids (I think there was red wine in there) to the point where the meat was so tender it shredded at the slightest touch of your fork and dissolved in your mouth, served with a creamy and savory cauliflower mash and earthy sautéed Swiss chard that acted as the perfect light sides to the meat. This entrée was masterfully done. Honestly, I like bison, but it does sometimes taste a bit gamey and plainer than say a beef short rib; but you could not tell at all with this bison. The dish packed tons of rich and developed flavors that hit all the marks of a good braised meat dish. A generous portion, mom and I were glad we split; and the best part – they split the dish for us ahead of time so we didn’t have to fuss with it at the table! That is a great point about True Food Kitchen, they cater to all needs; these guys are more than happy to split your dish, omit an ingredient, substitute, add, whatever you want! Even the pickiest and neediest of eaters can find or create something here.

True Food Kitchen Flourless Chocolate Cake

Flourless Chocolate Cake

You cannot go to such a restaurant and not have dessert, right? Right. A Gluten-Free Flourless Chocolate Cake was our choice this night – we are chocoholics. This decadent and moist cake is made of nothing more than cocoa, eggs, and almond butter, baked till warm and gooey and topped with a touch caramel and sweet vanilla bean ice cream. Dear Lord, Dear God. This dessert was simply perfection; it had all the things I love in a dessert and with very little guilt. Couldn’t have been happier! You simply must get dessert when you come here, they are all great and innovative, ideal with a cup of fair-trade coffee or tea that True Food Kitchen also offers.

All in all, our experience was yet again wonderful. A warm and healthy atmosphere with delicious seasonal foods that are both nutritious while also pleasing to the tongue and stomach. I adore True Food Kitchen and am a regular guest there; it really has something for everyone. Omnivores and carnivores, vegetarians and vegans, gluten-frees and special needs, the folks at True Food have something for you, and if they don’t, they will make something for you. It’s affordable for a nice-ish dinner out; great for a catch up meal with friends, a casual date, a quick cocktail and appetizer, or even a celebration. I would recommend True Food Kitchen to anyone! Here’s to hoping there is one by you!

You can learn more about True Food Kitchen here.

Easy Bolognese

I don’t know about you, but I don’t find anything as comforting as a bowl of pasta with a rich, hearty meat sauce (sorry vegetarians, I practice Meatless Monday and yoga, but I am Italian thru and thru). When I was growing up my mom often made pasta with Bolognese sauce when it was chilly outside. Curling up with that bowl of pasta and watching a good movie was simply the best…and it still is! Bolognese is something I now make on the regular during Fall and Winter. It’s inexpensive, simple, rustic, hearty, and it can actually be decently nutritious if you use grass-fed organic meat and control your portions.

Now, there are lots of Bolognese sauce recipes in the world and some of them can be slightly complicated and require hours of cooking, but my recipe for Bolognese is fantastically easy and rather quick! Serve with your favorite shape of pasta, on spaghetti squash, or even by itself in a bowl with some crusty bread. My Easy Bolognese will quickly make you feel like you’re dining in Tuscany! Buon Appetito!

Easy Bolognese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 2 tablespoons crushed garlic
  • ½ lb ground beef (preferably grass-fed organic) (or substitute 1 lb Beyond Meat Beef Chunks!)
  • ½ lb ground pork (preferably grass-fed organic) (or skip if you use 1 lb Beyong Meat Beef Chunks!)
  • ½ cup red wine (preferably a chianti or darker)
  • 1 28 oz can crushed tomatoes
  • 1 tablespoon tomato paste
  • ¼ cup fresh flat leaf Italian parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 bay leaf
  • 1 pinch red pepper flakes
  • Salt & Pepper
  • ¼ Pecorino Romano Cheese

Directions:

Heat the oil in a large skillet over medium-high heat. Add the onions, season with a pinch of salt and pepper, and sauté for about 5 minutes until tender. Add the carrots, celery, and 1 tablespoon of the crushed garlic, season with an additional pinch of salt and pepper, and sauté for 3-4 minutes longer. Add the beef and pork. Using the back of a wooden spoon, break the meat up into small chunks, cook until the meat is browned and slightly caramelized, about 7-8 minutes. Pour in the red wine and cook until the meat absorbs the wine completely. Add the crushed tomatoes, tomato paste, remaining 1 tablespoon of garlic, half the parsley, the basil, the bay leaf, the red pepper flakes, a pinch more salt and pepper, and half of the pecorino cheese. Stir together. Allow to come to a simmer. Reduce the heat the medium-low and cook uncovered for 45 minutes to an hour until sauce is slightly thickened. Serve with the remaining pecorino and parsley. Enjoy!

Pro-tip: If you make pasta or spaghetti squash, toss the pasta or shredded squash with additional pecorino cheese and olive oil, then place into pasta bowls, and serve the Bolognese sauce over the top. Allow the guests to mix the sauce into the noodles or squash as they like on their own.

 

Saute onions till tender. About 5 minutes.
Add the carrots, celery, and 1 tablespoon of garlic and saute till tender. About 3-4 minutes.
Add the pork and beef.
Break up the meat into small chunks using the back of a wooden spoon. Cook until browned and crispy. About 7-8 minutes.
Add the wine and cook until completely evaporated.
. Add the crushed tomatoes, tomato paste, remaining 1 tablespoon of garlic, half the parsley, the basil, the bay leaf, the red pepper flakes, a pinch more salt and pepper, and half of the pecorino cheese.
Stir together. Allow to come to a simmer. Reduce the heat the medium-low and cook uncovered for 45 minutes to an hour until sauce is slightly thickened.
Serve with pasta or spaghetti squash. Sprinkle with additional cheese and parsley. Enjoy!

Johnny’s Tomato Soup

Ciao all! Johnny here with my inexpensive, unbelievably simple, super healthy, and incredibly delish recipe for my Tomato Soup! There is no way around it – tomato soup is one of the most comforting dishes you can enjoy. A bowl of tomato soup comforts you when you’re feeling under the weather or helps you to cozy up with a good movie or book on a chilly evening in at home. Well I daresay my tomato soup will be your new favorite!

With budget friendly ingredients and minimal efforts, this soup is vegan, gluten-free, and overall healthy while also being rich and hearty. Cannellini beans within the soup pureed after cooking give the soup a creamy texture without the need for dairy. Rosemary, red pepper, and bay leaf give the soup earthy and warming notes.

This soup makes a great quick weeknight dinner and is perfect to take a left over cup to work or school. Hell, it’s even perfect for a Friday night with a good movie and bottle of wine! I make this soup almost every other week during Fall and Winter and anyone who has ever had it has always been thoroughly pleased. I hope you enjoy!

Johnny’s Tomato Soup

Serves: 4-6 | Prep Time: 40 minutes | Difficulty: Easy

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 tablespoons crushed garlic
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 15 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable stock
  • 1 ½ teaspoons fresh rosemary, chopped
  • ¼ -1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • Salt and Pepper
  • Optional Toppings: Olive oil drizzle, cracked black pepper, light sour cream, Greek yogurt, parmesan cheese, goat cheese

Directions:

Heat the olive oil in a pot over medium-high heat until hot. Add the onions and carrots, sprinkle with a ¼ teaspoon of salt and pepper. Sauté for 5 minutes until tender. Add the crushed garlic, mix together, and sauté an additional 2 minutes.

Add the cannellini beans, crushed tomatoes, tomato paste, vegetable stock, rosemary, red pepper flakes, and bay leaf. Season with salt and pepper to taste and stir. Bring to a boil over the medium-high heat. Cover, reduce heat to low, and simmer for 30 minutes.

Uncover and fish out the bay leaf, discard. Using an immersion blender, puree the soup until smooth and creamy with no chunks of veggies left. You can also puree in a food processor, but be very careful! Ladle into bowls and add your desired toppings. I personally like to do an artsy drizzle of olive oil and add some crushed black pepper to keep it light but tasty. Enjoy!

Like this recipe? Let me know in the comments! Did you make this recipe? Tag me on Instagram @johnnylapasta!

Restaurant Review: Cleo Hollywood

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Ciao my friends! Johnny here with a little restaurant review for you! On October 17th, I headed up the freeway from Orange County to Hollywood to see Florence + the Machine at the Hollywood Bowl (it was a spectacular show – maybe the best concert I’ve been to so far). Anyway, having experienced the parking nightmare of the Hollywood Bowl before, I decided to head up to Hollywood early to ditch the car and spend a day being a native-tourist and of course, treat myself to a great meal at a new restaurant!

Earlier in the week, I had begun googling for good restaurants near the Hollywood Bowl; the one that really captured by attention was Cleo. The restaurant was described as a cool Mediterranean Tapas Restaurant, serving up small plates of Greek, Lebanese, and other Mediterranean inspired delicacies as well as great cocktails – these are things I love so naturally I landed here for my dinner before the show.

Continue reading →

Garlic Rosemary Chicken

Ciao! Johnny here with one of my most simple recipes that will quickly become a weeknight staple in your home: Garlic Rosemary Chicken. This dish is great for any time of year really, but I think it is most perfect for Fall and Winter on weeknights when you need something quick, simple, and inexpensive. Woodsy and earthy rosemary, pungent garlic, and fresh lemon flavor this easy chicken dinner in a way that is warming and hearty but also light. I love serving this throughout the cooler seasons with roasted butternut and acorn squashes, Brussels Sprouts, and steamed green beans. Hope you enjoy this easy weeknight classic!

Note: You can easy double and triple the recipe to accommodate how many people you are cooking for. I am providing directions to serve 2 people as I normally cook for 2 these days and know that many of you do as well.

Garlic Rosemary Chicken

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • 2 chicken breasts or thighs, bone-in and skin-on
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon crushed garlic
  • Zest of half a lemon
  • 1 tablespoon lemon juice

Directions:

Preheat the oven to 400 ̊F.

Place the chicken on a baking sheet lined with foil. Drizzle with the olive oil and sprinkle with the salt and pepper. Top each piece with half the rosemary, half the garlic, and half the lemon zest. Using your hands, rub the ingredients all over the chicken making sure to get underneath the skin, stop when all looks well distributed. Drizzle with the lemon juice and actually place the lemon pieces you used for the juice near the chicken on the pan; it will help to perfume the dish and provide additional moisture.

Roast for 35-40 minutes until the chicken is golden brown. Serve with your favorite sides and enjoy!

Stuffed Acorn Squash

A few years ago, my best friend Kayleigh had me and a few of our other friends over for dinner during the Fall season. She was cooking up a storm in the kitchen with all sorts of ingredients: onions, apples, sausage, sage – all things I love. I asked, “What are you making?” Her response was very in character; nonchalantly she answered, “I’m not sure. Some sort of stuffed acorn squash. We’ll see what happens.” I laughed because this was very like her to just whip something up and go with the flow with confidence that all would be well; and all was well indeed! The Stuffed Acorn Squash turned out truly and utterly phenomenal and from that point on it became a traditional Fall and Winter dish between us and our families.

I have since made this dish many times throughout the Fall and Winter seasons because it is truly these seasons in one exquisite meal. The sweet squash is stuffed and balanced by spicy Italian chicken sausage, savory onions, tart green apple, fresh celery, woodsy sage, and pungent garlic; each component balancing and complimenting the other perfectly. A bit of bread crumbs provides a nice crunch to contrast the softness of the squash and sausage, and melted Havarti cheese seals and completes with a buttery finish. Honestly, this is one of my favorite meals to make during the cooler seasons. It is relatively simple to prepare, decently inexpensive, festive, comforting, and downright delicious. I truly hope you enjoy this recipe in your own home with loved ones.

Stuffed Acorn Squash

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 2 acorn squashes
  • 1 pound hot Italian chicken sausage, casings removed
  • 1 large onion, chopped
  • 1 large celery stick, chopped
  • 1 large granny smith apple, diced
  • 1 teaspoon crushed garlic
  • ¼ cup white wine
  • 4 sage leaves, julienned
  • 1 pinch red pepper flakes
  • ¼ cup panko breadcrumbs
  • 1 block Havarti cheese, thinly sliced
  • ¼ cup extra virgin olive oil
  • Salt and Pepper

Directions:

Preheat the oven to 425̊F.

Cut the acorn squash down the center length wise. With a spoon, remove the seeds and dig the cavity till it would be able to hold ¾ cup of water. Drizzle the insides with 1 tablespoon of olive oil and season with about ¼ teaspoon of salt and pepper each. Place on a greased baking sheet with the inside facing down. Drizzle the skin with an additional tablespoon of olive oil and season with an additional pinch of salt and pepper. Place in the oven and bake for 35-40 minutes until the skin is easily pierced with a knife.

In the meantime, heat the remaining olive oil in a large pan over medium-high heat. Add the onion, celery, and green apple. Season with a pinch of salt and pepper. Saute for 5-7 minutes until tender. Add the sausage and break into small chunks using the back of a wooden spoon. Cook until the sausage is browned. Add the garlic, sage, and red pepper flakes. Add the wine and continue cooking until the liquid has evaporated. Remove from the heat and stir in the breadcrumbs until well mixed. Season with additional salt and pepper to taste.

Remove the acorn squash from the oven and flip over so that the cavity side facing up. Stuff each cavity with the mixture from the pan until filled and slightly doming over. Top completely with the cheese slices. Place back in the oven for 5-10 more minutes until the cheese is melted, bubbling, and browned.

Remove, allow to cool a few minutes, and serve – 1 half of a squash per person! This is best served with a simple green salad and some wine. Hope you enjoy!

Note: The images below are from when I cut the recipe in half to just serve 2, but the steps are the same.

What’s your favorite Fall/Winter dish to make at home?

Pasta di Janet

Growing up, my mom made my family quite a bit of pasta for dinner, being herself a 2nd generation Italian-American; and it was glorious. I remember being in high school, coming home starving from various practices and rehearsals, only to be fulfilled by a bowl of one of my mother’s pasta dishes. This particular dish, which I have deemed Pasta di Janet (Pasta of Janet- my mother), became a staple in our home because of its general healthy ingredient contents and for its ease and simplicity.

This quick and flavorful pasta combines hot (Chicken) Italian Sausage, sweet and juicy cherry tomatoes, green and earthy broccoli/broccolini, fresh herbs, and of course, parmesan cheese. I fell in love with this pasta and often requested it for the dinner table. I now make it quite often when I am looking for a go-to meal. Already a decently healthy meal, I have made my own tweaks to my mother’s classic pasta (like switching from regular Italian sausage to chicken Italian sausage) to create a dish that is equally as nourishing as it is indulgent. Serve with a nice green salad and red wine and you are in for an Italian delight!

Pasta di Janet

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound farfalle pasta
  • 1 pound hot Chicken Italian sausage, removed from casings
  • 2 small heads broccoli or 1 large package Italian broccolini
  • 2 pints cherry or grape tomatoes, halved
  • 2 tablespoons minced garlic
  • 1 pinch red pepper flakes
  • ¼ cup grated parmesan cheese
  • ¼ fresh Italian flat leaf parsley, chopped
  • 2 tablespoons fresh basil, julienned
  • 2 tablespoons extra virgin olive oil
  • Salt & Pepper

Directions:

Bring large pot of salted water to a boil. Heat a large pan or skillet or medium-high heat for 2 minutes. Add the sausage and break into small chunks with the back of a wooden spoon. Once the sausage is broken up, add the pasta to the water and allow to cook for 8-10 minutes until al dente.

Cook sausage until browned, about 5 minutes. Reduce heat to medium and add the tomatoes and garlic to the sausage. Cook 2-3 minutes until tomatoes soften. Meanwhile, add the broccoli or broccolini to the pasta water. Boil 2 minutes. Using a straining spoon, transfer the broccoli to the pan with the sausage and tomatoes. Stir to combine and season the mix with a pinch of salt and pepper each and red pepper flakes. Reduce heat to low and allow to continue cooking until pasta is done.

Drain the pasta, add to the pan on top of the veggies and sausage. Add the cheese and half the parsley. Toss till pasta is coated and all is well mixed. Serve into pasta bowls. Top with additional parmesan cheese and herbs and serve.

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