Tag Archives: onion

Slow Cooker Osso Bucco

Ciao friends! Today I am sharing with you a new recipe that utilizes the Slow Cooker to create a healthy variation of an Italian classic – Slow Cooker Osso Bucco! For those who are not familiar, traditional Osso Bucco usually refers to a specific cut of veal that is braised to fork tenderness in a concoction of wine, broth, vegetables, herbs, and spices, often served with a fresh herb gremolata. I typically do not eat veal because it is sad as hell, but luckily, you can achieve the warming and comforting qualities of Osso Bucco by replacing the veal with lighter, leaner, less sad protein choices like chicken or turkey, or even ¼ heads of cauliflower for a vegan variant. The next tweak to this Italian dish is to braise the protein in the slow cooker rather than on the stove or in the oven. By using the slow cooker, you guarantee tenderness and achieve greater freedom as you are able to allow the slow cooker to do the work all day so you can come home to fully cooked meal!

More or less a stewed dish with earthy herbs like rosemary and thyme and warming spices like cloves, Osso Bucco is a hearty, comforting dish that is perfect for fall and winter nights. I love making this dish with turkey around the holidays as it tastes and feels like a perfect holiday weeknight dinner. I recommend serving with a starch like mashed potatoes/sweet potatoes, risotto, or polenta to help soak up the sauce, and of course, lots of seasonal vegetables. Curl up with this dish and a Christmas movie and you are in for a cozy dinner treat!

Slow Cooker Osso Bucco

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

  • 4-6 bone-in, skin-on chicken or turkey pieces (thighs and breasts)
  • 1 tablespoon garlic powder
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon garlic, minced
  • 1 ½ tablespoons tomato paste
  • ½ cup white wine
  • ½ cup broth of choice
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 whole cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

Heat the olive oil in a large pan over medium-high heat. Sprinkle the chicken or turkey on both sides with ¼ teaspoon salt, ¼ teaspoon pepper, and the garlic powder. Sear the chicken on both sides until golden-brown, 3-4 minutes per side. Remove the chicken from the skillet and place at the bottom of the slow cooker.

Add the onions, carrots, and celery to the skillet. Sprinkle with remaining salt and pepper. Cook till tender and onions translucent, 4-5 minutes. Add the garlic and cook 1 minute. Add the tomato paste and stir 1 minute until it coats the vegetables. Add the wine and deglaze the bottom of the pan with a wooden spoon. Cook until evaporated. Pour the contents of the skillet into the slow cooker on top of the chicken.

Add the stock, rosemary, thyme, bay leaves, and cloves. Mix well and cover. Cook on low for 5 ½ – 6 hours or high for 2 ½ – 3 hours.

Plate the chicken or turkey pieces, spoon over some of the sauce, and if desired, sprinkle with optional gremolata.

Optional Gremolata:

  • 2 tablespoons parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 3 garlic cloves, minced
  • Zest of half an orange
  • Zest of half a lemon
  • Pinch of salt and peper

Combine all in ingredients in a small bowl. Mix well.

Cilantro-Lime Cauliflower Rice

Cauliflower Rice has been a thing for a good minute now, and I have been here for it for all of that minute. To me, plain white and brown rice is really just a vessel to soak up sauce or provide body and bite for another dish it is served alongside. In my opinion, neither colors of rice add anything special to any dish of their own accord, instead, they just add carbs. I have found that cauliflower rice provides that same texturized feel as white or brown rice and acts equally well as a supporting act to other dishes it is served with while also keeping the amount of carbs you are eating low (Disclaimer: carbs are great! You need carbs! They are essential to healthy functioning! But I prefer to get my carbs from other, more exciting sources than plain rice).

Furthermore, in my experiences working with cauliflower-rice, I have found that it has the potential to contribute its own something special to a meal or even stand alone. By its very nature, it seems to soak up flavors more readily, allowing it to act as a real stand-out side or even starring base.

This Cilantro-Lime Cauliflower Rice is one of my favorite ways to turn to this crucirferous vegetable into a gourmet tasting dish. The texture is just that of a crunchy yet chewy rice dish, but with a unique zesty and bright flavor profile. This recipe works as a great accompaniment to any sort of Mexican food: tacos, enchiladas, tequila-lime chicken, etc. It also makes a great base for a taco/burrito bowl style meal. It can even be served chilled as an additional base alongside lettuce in a salad.

This dish is incredibly simple to make, only requiring a few in expensive ingredients. By its very nature, it is also an incredibly healthy dish, full of the nutrition and benefits of cauliflower which include providing large amounts of vitamins, minerals, and fiber, cancer fighting properties, immune and digestive system support and much more. This dish is vegan, gluten-free, and paleo-friendly. It has become a staple recipe in my home, and now I am excited to share it with you!

Cilantro-Lime Cauliflower Rice

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 4 cups cauliflower rice *See Note*
  • 1 tablespoon olive oil
  • ½ medium red onion, diced
  • 2 tablespoons garlic powder
  • Zest and juice of 2 limes
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

Heat the olive oil in a large pan over medium heat. Once hot, add the onion, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Sautee until softened, about 4 minutes. Add the cauliflower rice, sprinkle with garlic powder, remaining salt, and pepper. Mix together and continue cooking, stirring occasionally for another 5 minutes, until the cauliflower goes from bright white to slightly golden. Turn off the heat, add the lime juice, zest, and cilantro. Mix well and serve.

*Note* You can make your own cauliflower rice by taking cauliflower florets from a large head of cauliflower, cutting away as much stem as possible and in 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. OR you can just buy premade Cauliflower Rice; Trader Joe’s has the best.

 

 

 

Honey Roasted Carrot and Parsnip Soup

One of the best parts of travel is indulging in the foods of the lands in which you are visiting. You enjoy the distinctive flavors and cooking styles, and maybe even receive a little culinary inspiration to take home with you! When I was in Scotland this past October, my mum and I stopped in at a little place that had been recommended to us by several locals: Clarinda’s Tea Room. Clarinda’s Tea Room is a truly quaint establishment with soft tea-time-like décor, serving up affordable, comforting, tasty breakfasts and lunches along with a bounty of cakes, scones, biscuits, and of course, tea.

We enjoyed lunch at Clarinda’s, opting for the half sandwich and soup special. That day, the soup du jour was a Honey Roasted Parsnip Soup, and it was delightful. Being Scotland in the autumn, the weather is quite gray, cool, and rainy, and so many seasonal dishes feature hearty root vegetables that are warming and comforting; this soup was exactly that.

Clarinda’s Tea Room – Honey Roasted Parsnip Soup

parsnip-soup-clarindas-tea-room

Whilst eating the soup, I received the inspiration and came up with the concept for my own root vegetable soup. Just over a week after returning to America from the United Kingdom, I put that culinary inspiration to the test and this was the very tasty result!

My version! Honey Roasted Carrot and Parsnip Soup

carrot-parsnip-soup-20

This Honey Roasted Carrot and Parsnip Soup is both sweet and savory, soulfully warming and superbly comforting. It reminds me of that Parsnip Soup I had at Clarinda’s, and is in many ways a colorful cousin to that soup. Sweetly roasted carrots and parsnips, savory sautéed onions, pungent garlic, and woodsy thyme and rosemary give this soup great depth of flavors that contrast and complement one another. The addition of cannellini beans makes this soup even heartier with a boost of protein, but also helps the soup to become creamy when pureed without the addition of any dairy products. This soup is completely vegan, requires very few ingredients, and can be put together in a pinch!

I’m really proud of how this recipe has turned out, and am even more taken with it as it was conceived in Scotland; now, anytime I make it, I will always remember my incredible journey there. And all of us can eat this soup for its great and cozy flavors that are perfect to be enjoyed all fall and winter long!

Honey Roasted Carrot and Parsnip Soup

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

  • 2 large or 3 medium parsnips, peeled and cut into chunks
  • 3 large or 4 medium carrots, peeled and cut into chunks
  • 1 tablespoon honey
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 sprig fresh thyme, leaves removed from stems
  • 1 sprig fresh rosemary, chopped
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 5-6 cups vegetable stock
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions:

Preheat the oven to 400°F. Arrange the parsnips and carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil, the honey, half of the salt and pepper, and the thyme leaves. Toss until all the carrots and parsnips are coated well. Roast for 30 minutes until tender and slightly caramelized. Remove from the oven.

Over medium-high heat, heat the remaining olive oil in a large soup pot. Add the onion and season with a pinch of salt and pepper, cook until tender, about 3 minutes. Add the garlic and cook 1 minute. Add the roasted parsnips and carrots, toss all together. Add the beans, vegetable stock, rosemary, and bay leaf. Season with remaining salt and pepper. Stir. Bring to a simmer, reduce heat to medium-low, and continue to simmer, covered, for 15 minutes.

Uncover and remove the bay leaf. Puree by use of immersion hand blender or by transferring the soup to a food processor in small batches. Puree until completely smooth. Serve and enjoy!

 

Bleu BBQ Chicken Pizza

We all love pizza. We all love BBQ. Thus, it makes sense to combine these two marvelous genres of foods, right?? Right! Almost every American-style pizza place (alla BJ’s Restaurant & Brewhouse and California Pizza Kitchen) has some sort of BBQ Chicken Pizza these days, and it fantastic; you really can’t go wrong with ordering one. I and many of my friends love BBQ chicken pizza so much that we have taken to making these BBQ flavored pies in our own homes because it really is so simple to make something so good and so beloved.

My dear friend and former blogging partner from my Confessions of Two College Foodies days, Nicole, first taught me how to make BBQ Chicken Pizza. Her and her family made a version very similar to that of California Pizza Kitchen and it was phenomenal; it quickly became a staple in my own household; for that recipe click here. Since then, however, I have sought to make a recipe that is unique to me so that I am not thieving!

Classic BBQ Pizza

Here is a throwback to the classic version, sans bleu cheese and peppers.

When developing this new recipe, I thought about some of the ingredients and flavors I like to add to more traditional BBQ dishes. When it comes to BBQ burgers, my favorite cheese is bleu cheese; the pungent tang of the bleu plays perfectly off of the sweet richness of BBQ sauce. I also enjoy adding the freshness of red and yellow bell peppers to BBQ dishes as they seem to really brighten up a thick BBQ feast. So, I have added those few ingredients to my friend’s original BBQ Chicken Pizza recipe to make this unique Bleu BBQ Chicken Pizza.

BBQ Chicken Pizza 16

The new Bleu BBQ Chicken Pizza! Could you resist???

This pizza is insanely easy to make, rather inexpensive, and completely delectable. This recipe is perfect for the summer months for those times when you need the texture and ease of a pizza but still want that summery, smokey BBQ flavor. I hope you enjoy!

Bleu BBQ Chicken Pizza

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

  • 1 pound store bought pizza dough, plain or wheat (I like Trader Joe’s dough)
  • 3/4 cup store bought BBQ sauce
  • 2 cups cooked chicken breast, chopped into cubes
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup bleu cheese crumbles
  • ½ medium red onion, sliced
  • ½ red bell pepper, sliced into strips
  • ½ yellow bell pepper sliced into strips
  • ¼ cup parsley or cilantro, chopped

Directions:

Preheat the oven to according the directions on your store bough pizza dough.

Roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking)

Pour half the BBQ sauce on the surface of the dough and spread with the back of a spoon or a pastry brush in an even layer right up to the edges of the dough. Sprinkle the mozzarella and bleu cheese crumbles evenly over the pizza.

In a medium bowl, toss the cooked chicken in the remaining BBQ sauce and distribute evenly across the surface of the pizza. Arrange the sliced red onion and bell peppers all over the pizza.

Bake for 15-20 minutes until the dough is cooked golden and the cheese is melted and bubbling. In the last few minutes of cooking, sprinkle with the parsley or cilantro.  Remove from the oven and allow to cool a few minutes. Cut into rustic squares and serve!

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!

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)
  • ½ lb ground pork (preferably grass-fed organic)
  • 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.

Johnny’s Frittata

In the morning, I like to have a really nutritious, protein packed meal to start my day off right. This frittata is exactly that. Eggs and whites, spinach, vegetables, and avocado make this one power house breakfast. I make this for breakfast for myself almost every day because it is just so good and sets me up for success throughout the day.

Johnny Frittata

  • Servings: 1-2
  • Difficulty: easy
  • Print

Ingredients:

  • 1 ½ tablespoons olive oil
  • 2 full eggs
  • 1 cup egg whites
  • 1 tablespoon red onion, chopped
  • 2 tablespoons bell pepper, chopped
  • 2 tablespoons tomato, chopped
  • 2 tablespoons zucchini, chopped
  • 2 tablespoons mushrooms, chopped
  • 1 cup packed fresh spinach
  • 5 cubes avocado
  • Pinch salt and pepper
  • Pinch red pepper flakes
  • ½ teaspoon paprika
  • Salsa, optional

Directions:

Preheat the oven to 425 ̊F. Heat the oil in a small pan over medium-high heat until hot. Add the onion, pepper, tomato, zucchini, and mushrooms. Sprinkle with salt, pepper, and red pepper flakes. Sauté the vegetables until tender, about 4 minutes. Add the spinach and cook till wilted.

In the meantime, beat the eggs, egg whites, and paprika together in a large bowl. Once the spinach is wilted, pour the egg mixture into the pan so that it covers all the vegetables and spinach. Drop the avocado cubes throughout eggs.

Place in the oven and cook until cooked through, about 10-15 minutes. Remove and plate. Top with salsa and serve!