Penne alla Boscaiola

Several weeks ago, I was contacted by Ginny of Cooking with Chopin regarding a wonderful cookbook (published by her mom!) called A Family Farm in Tuscany.  She asked if I'd be willing to be part of the book's blogging book tour.  Once I heard the basic premise of the book, there was no way I could refuse!  All I have to say is, I was easily transported back to my family's homeland as soon as I cracked open the cover.

Sarah's content focuses mainly on her farm, Fattoria Poggio Alloro, and how family traditions tie into it.  Any reader of mine knows that this hits close to home for me!  I loved it and could relate to a good amount of her stories.

I tried my best to narrow down what I wanted to make, and believe me, it was hard!  I also wanted to keep the dish seasonal, so that limited my choices a bit, but I can't wait to dig deeper into this amazing cookbook.  The articles, pictures and recipes are all amazing.  So interesting, detailed and REAL.

Since we love pasta in this house, I naturally gravitated toward a few pasta dishes, and ended up making this one.  Delicious, easy, make ahead, freezer friendly...what more could you ask for?

If the hurricane didn't hit us so hard these past few days, I definitely would have tried another recipe.  Unfortunately, I wasn't able to do so due to power outages and store closings.  I will definitely be preparing more of these amazing dishes soon, so keep an eye out for them!

The bottom line is: I HIGHLY recommend picking up a copy for yourself!  This cookbook is a gem.


Penne alla Boscaiola (Lumberjack Mushroom Penne)
slightly adapted from A Family Farm in Tuscany

1/2 onion, chopped
4 tablespoons extra virgin olive oil
16 ounces white mushrooms, sliced (I used baby bella)
3 cloves garlic, minced
16 ounces Italian sausage, removed from casings and broken into pieces
1 (28 ounce) can tomatoes (I used plum tomatoes, and crushed them by hand)
1/2 cup warm water***
1 teaspoon crushed red pepper
salt to taste
1 pound pasta of your choice, cooked al dente
grated Pecorino Romano cheese

In a large dutch oven, add oil, then onion, and cook until softened, about 5 minutes.  Add mushrooms and cook down for about 15 minutes.

Add garlic, cook for one minute, then add sausage.  Cook for about 10 minutes, until sausage is cooked through.  Add tomatoes, water, red pepper and salt.  Simmer for 30 minutes.

Add cooked pasta to pan of sauce and stir together.  Sprinkle with grated Pecorino Romano cheese and serve.


***I didn't add water because I used whole tomatoes and the liquid from the can, so extra liquid wasn't necessary.  If you use crushed tomatoes or tomato puree, add the additional 1/2 cup water as the recipe states.

Butter Pecan Ice Cream

Once upon a time, you'd never find me at home.  I woke up, went to work, went out, stayed out, came home very late.  Repeat.  For YEARS.

Last night, Bella stayed at my inlaws' house.  I went to work.  Then I came home.  And stayed home.  With this.

My, how times have changed.  And I'm okay with that.

Butter Pecan Ice Cream
from Delightful Repast

1/3 cup sugar
1/3 cup brown sugar (I used light)
2 teaspoons pure vanilla extract
pinch of salt
1 cup milk (I used 1%)
2 cups heavy cream
2 tablespoons butter
1 cup pecans, finely chopped

Whisk sugars, vanilla, salt and milk together in a bowl.  Stir in heavy cream and refrigerate for at least 2 hours.

While mixture is chilling, melt butter in a small skillet over medium-low heat.  Add pecans (and a pinch of salt, if using unsalted butter).  Cook until pecans are toasted, stirring frequently, for about 5-6 minutes.  Set aside to cool completely.

Pour chilled mixture into ice cream maker.  Freeze according to manufacturer's instructions.  With about 5 minutes of churning time left, add pecans.

Transfer ice cream to freezer-safe container and place in freezer for at least 2 hours before serving.

Makes about 5 cups.

Linked to:  Sweet Tooth Friday

Caramel Macchiato Ice Cream

Yes, yes, yes.  You heard that right...

I don't even know what else can be said about it, except...make it NOW.

Seriously...NOW!!

Caramel Macchiato Ice Cream
slightly adapted from Allrecipes

1 cup milk (I used 1%)
2 tablespoons instant espresso granules
1 cup sugar
pinch of salt
2 cups heavy cream
3/4 cup caramel dessert sauce (I used Trader Joe's)

Whisk together milk, coffee granules, sugar and salt in a large bowl until sugar is dissolved.  Add cream, stir, then cover and refrigerate for at least 2 hours (I left it overnight).

Pour chilled mixture into ice cream maker and freeze according to manufacturer's instructions.  Transfer half of the ice cream to a freezer-safe container, then add half of the caramel sauce.  Top with remaining ice cream, then remaining sauce.  Swirl through ice cream with a knife.  Cover and freeze for at least 2 hours before eating.

Linked to:  Tastetastic Thursday
                  Sweets for a Saturday

Creamy Dark Chocolate Sorbet (Secret Recipe Club)

My assignment for this month's Secret Recipe Club was a blog called Tea and Scones, written by Margaret.  Clearly, Margaret loves sweets...most of her recipes and posts are of the dessert variety.  Delicious looking ones, too!

Although I chose not to bake, I definitely did choose something sweet.

Sorbet during National Ice Cream Month?  Pure coincidence.

But really...is there a better choice for the month of July?

I don't think so.

Simply irresistible!!  Thanks for a great recipe, Margaret :)

Creamy Dark Chocolate Sorbet
from Tea and Scones

1 cup milk (I used 1%)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped

Stir all ingredients together in a 3-4 quart heavy bottomed saucepan.  Bring to boil over medium heat, stirring frequently.  Lower temperature and boil for 5 minutes, stirring occasionally.  


Pour into a bowl and refrigerate for a few hours, until chilled.  Freeze according to ice cream maker manufacturer's instructions.  Scoop into freezer safe container and freeze for at least 2 hours before serving.  Will keep for up to 2 weeks.


Makes about 1 1/2 pints.

Baileys Ice Cream

The good news is - this ice cream tastes AMAZING.

The bad news is - it's mushy!  It really didn't freeze well at all.  Which doesn't make for a nice picture.  But don't let that stop you from making it.  

I'm guessing the consistency isn't thicker because this is kind of a "short cut" recipe.  And I'm totally oaky with that.  Sooooo good.

Baileys Ice Cream
from Instructables

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 shots Baileys Irish Cream

Combine all ingredients together.  Chill in the fridge for about half an hour.  Freeze according to ice cream maker instructions.  Serve with a little Baileys drizzled on top.

Linked to:  Tastetastic Thursday

Cuban Beef Empanadas (Picadillo)

Sometimes when the mood strikes, you just have to go with it.  Especially my mood for Cuban food.

There are a few great places to get Cuban food in my area, but it's always nice to be able to satisfy your cravings at home.  And with recipes as easy as this, there are no excuses.

Picadillo is amazing eaten on its own or with rice...or here, stuffed in crust to make empanadas.  I chose a healthier alternative and baked them instead of the traditional deep fry method (which is also delicious, of course!).

Triple this recipe and make a big batch, because these go FAST!!

Cuban Beef Empanadas (made with Picadillo)

adapted from Laylita's Recipes

1 pound ground beef

2 tablespoons extra virgin olive oil

1 yellow onion, diced

8 garlic cloves, chopped

1/2 green bell pepper, diced

1 tablespoon cumin

3 small potatoes, peeled and cut in small cubes

3/4 cup dry white wine

3/4 cup green olives (stuffed with pimento)

1/2 cup raisins

2 (8 ounce) cans tomato sauce

salt and pepper

In a pan, brown beef with a dash of cumin and pepper.  Drain grease and set aside.

In a large pan, heat oil over medium low heat and add onion.  Cook until soft.  Add garlic and cook until almost golden.  Mix in bell pepper, cumin, pepper and a pinch of salt.  Add potato and cook about 5 minutes.

Add ground beef and wine to mixture and let wine reduce.  Check potatoes with a knife and when about half cooked, add raisins and tomato sauce.  Cook for about 5 minutes, then add olives.  

Continue cooking over medium heat, stirring occasionally, until potatoes are cooked.  Add a little wine or water if sauce thickens too much.  Taste and adjust other seasonings.  

Preheat oven to 350 degrees.  Add a few spoonfuls of picadillo to each disc of dough (I like these), making sure not to overstuff.  Fold dough over and moisten edge with beaten egg or water.  Seal with a fork.  

Bake for about 20-25 minutes until slightly browned.  (you can also deep fry them on medium high until golden brown)

Linked to:  Tastetastic Thursday

Scalloped Ham and Potato Bake

This week has pretty much been all about Easter leftovers.  The other night, we had stuffed shells and meatballs.  Another night was eggplant parm.  For lunch, I've been eating egg salad (or straight up hard boiled eggs).  I'm pretty sure many households across the country have been doing the same thing...

I'm also pretty sure that many households have turned their leftover ham into deliciousness that looks something like this:

Photo credit goes to Frank (I was working late)...not bad for an amateur!

I made this dish the day before we ate it - threw it in the fridge and reheated it before serving.  Perfect for a busy work night!  Another successful use of leftovers, which you know always makes me happy.

So, what leftovers have been on your table this week?


Scalloped Ham and Potato Bake
slightly adapted from RecipeTips

2 cups ham, diced
5 cups potatoes, peeled and sliced
1 large yellow onion, sliced
5 tablespoons flour
dash of pepper

for the sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk (I used 1%)
1/4 teaspoon dry mustard
3/4 cup colby jack and cheddar cheeses

Preheat oven to 350 degrees.  Combine first 5 ingredients and place in a greased casserole dish (approximately 2 quarts).

For the sauce, melt butter in saucepan.  Add flour and cook for one minute, until smooth.  Add milk, mustard and cheese.  Stir over low heat until cheese melts.

Pour sauce over potato mixture and bake for 60 minutes or until potatoes are done.

Cannoli Cheesecake

We celebrated Easter at my sister-in-law and future brother-in-law's house this weekend.  Since Joe's birthday was yesterday, I told him to pick a cake that he wanted me to make to bring to dinner.

His answer, "either a cannoli cake or a cheesecake".

My decision?  A cannoli cheesecake.  Naturally.

The only problem with this cake is that we didn't bring home any leftovers :)  Oh, and I guess the fact that the crust didn't go as high as the cake might be another minor infraction.  I think next time I'll keep it strictly on the bottom...no need for it on the sides anyway.

Frank has already requested this for his birthday in June...I may need to make it again before that :)

Cannoli Cheesecake
barely adapted from Fine Cooking

2 cups crushed vanilla wafers
3 tablespoons sugar
7 tablespoons butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons AP flour
pinch of salt
1 1/4 cups sugar
1/2 cup mini chocolate chips
2 tablespoons finely grated orange zest
1 tablespoon pure vanilla extract
4 eggs, at room temperature
confectioners' sugar, for garnish

Position oven rack to middle of oven and preheat to 375 degrees.  Stir cookie crumbs and 3 tablespoons sugar together in a bowl, then mix in melted butter until crumbs get slightly clumpy.  Transfer to a 9 inch springform pan and press evenly along the bottom and 2 inches up the sides of the pan (like I said, I'll probably just cover the bottom next time).  Use a plastic bag or wrap to press gently.  Bake for about 10 minutes, or until slightly brown.  Let cool on a rack.  Lower oven temperature to 300 degrees.

Put paddle attachment on stand mixer.  Mix cream cheese, ricotta, flour and salt on medium speed, scraping sides of bowl frequently, until very smooth and fluffy, about 5 minutes.  Make sure cheese has no lumps.  Add sugar and beat until well blended and smooth.

Add chocolate chips, orange zest and vanilla.  Beat until just combined, about 30 seconds.  Add eggs, one at a time, also beating until just blended.  Do not overbeat.  Pour filling into cooled crust and smooth top.

Bake for about 55-65 minutes.  The sides will be puffy and the center will look soft and jiggle.  Set on rack and cool completely.  Cover and refrigerate, at least 8 hours and up to 3 days.  (it can also be frozen at this point for up to one month...see original recipe for freezing tips)

Unclasp and remove side of pan and run a long, thin spatula under the crust.  Slide onto flat serving plate carefully (or leave it on the bottom of the springform pan like I did!).  Garnish with confectioners' sugar.  Dip knife in warm water before cutting each slice, wiping inbetween cuts.

Linked to:  Sweets for a Saturday

Strawberry Cream Cheese Muffins

Our latest recipe swap theme was fruit.  Fruit in anything - sweet or savory.  And I was very happy to receive Katie's recipe for these delicious muffins.  Be sure to check out her blog if you don't already know about it...she's got some great recipes!

I LOVED these muffins...they were sweet but not too sweet, soft, fluffy and really tasty.  You could really feel the creaminess from the cream cheese.  And, talk about easy to make.  I brought most of these to work and they were a huge hit with my coworkers.

If you're looking for a last minute addition to your Easter brunch, definitely make these!



Strawberry Cream Cheese Muffins
from So Tasty, So Yummy

2 cups AP flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 eggs
1/2 cup milk (I used 1%)
1/2 teaspoon pure vanilla extract
1 cup chopped fresh strawberries

Preheat oven to 350 degrees.  Cream together cream cheese, butter and sugar.  Add eggs, milk and vanilla and mix until just combined.

In another bowl, whisk together flour, baking powder, baking soda and salt.  Add dry ingredients to mixing bowl and mix until just combined.  Do not over mix.  Batter will be thick, like cookie dough.  Fold in strawberries.

Spoon batter into paper lined muffin pans.  Fill each cup about 3/4 high.  Bake for about 20-25 minutes, until tops are golden.  Cool on rack for at least 15 minutes.

Makes 24 muffins.

BBQ Chicken Enchiladas

We went to a great BBQ restaurant over the weekend for my Dad's birthday.  There were about 15 of us (as usual) so we went ahead and ordered 2 HUGE platters of nothing but MEAT.

Now I'm mad that I didn't take pics, but let's just say these plates were insane.  Four different kinds of ribs, sausage, brisket, pulled pork, pulled chicken...it was never ending.  And the sides...oh my...

Somehow we ended up with the leftovers (I honestly didn't want them!).  I heard a little mumbling about how if anyone could come up with a way to use them, it was me.  Um, tell me something I don't already know.

I mean, this was a no-brainer.

The next time you have leftover shredded BBQ chicken, or pork, or both (!)...don't throw it away!!  Do yourself a favor and make this.

BBQ Chicken Enchiladas
inspired by How Sweet It Is

leftover BBQ chicken (I used the pork, too!)...about 2 cups**
2 onions, sliced
salt
canola oil
2 1/2 cups enchilada sauce (canned or use this homemade recipe)
8 whole wheat tortillas, medium size
1/2 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese

Preheat oven to 375 degrees.  Add oil to pan and once heated, add onions and a sprinkle of salt.  Turn heat to medium low and cook until somewhat caramelized, about 10 min.  Add chicken, 1 cup enchilada sauce and cayenne.  Add half of each type of cheese and mix.  Turn off heat.

Coat bottom of baking pan with enchilada sauce.  Lay tortilla flat and place filling on one side.  Carefully roll up and place seam down in pan.  Cover enchiladas with rest of sauce and sprinkle remaining cheese on top.

Bake for 20 minutes.  Finish off with your favorite toppings, if desired.

**If you feel there isn't enough BBQ sauce on your leftover meat, simply add more!

Linked to: Cinco de Mayo Fiesta

Turkey Barley Vegetable Soup

Well, it was nice while it lasted.  Who could complain about 70+ degree temps in mid March for well over a week?  It was a beautiful preview of what's to come.

And now, the weather has shifted back to more seasonable conditions, which actually is fine by me because I like it a little chilly :)  So, keep your crockpot on the counter, your dutch oven on the stove, and soups on the menu.  At least for a little while longer.

This soup is ridiculously easy and perfect for a quick weeknight meal.  And SO good.  Use whatever veggies you have on hand, and feel free to sub ground beef or chicken if you like.

Turkey Barley Vegetable Soup
from Real Simple

1 tablespoon extra virgin olive oil
1/2 pound ground turkey
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
6 cups chicken broth
1/2 cup pearl barley
salt and pepper
3 cups baby spinach leaves, chopped

Heat oil over medium high heat in a dutch oven.  Add turkey and cook until brown, about 3-5 minutes.  Remove and set aside.

Add onion, celery and carrots and cook until softened, about 3-4 minutes.  Return turkey to pot and add broth and barley.  Season with salt and pepper.

Reduce heat and simmer until barley is tender, about 25-30 minutes.  Add spinach and serve.  (if freezing or making ahead, do not add the spinach until ready to serve)

Serves 4.

Sicilian Artichoke Pie (Tortino di Carciofini)

These are a few of my favorite things...

Artichokes.
Cheese.
Sicilian food.

Combine them and what do you get?  Well, awesomeness is one word that comes to mind...

My dad found an old cookbook that we've been sifting through and finding some pretty incredible recipes.  This is one of them.  And it brings me right back to the homeland.

Lunch, dinner, snack, appetizer...you decide.  Enjoy this little slice of heaven, no matter when you have it!

Sicilian Artichoke Pie (Tortino di Carciofini)
from The Art of Sicilian Cooking (the version we have is WAY older than this one!)

for the crust:
2 cups sifted AP flour
pinch of salt
3/4 cup shortening (or 2/3 cup lard)
1/3 cup ice water

for the filling:
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 (10 ounce) packages frozen artichoke hearts, thawed
4 eggs, slightly beaten
1/2 cup grated caciocavallo cheese
8 ounces mozzarella, chopped
salt and pepper

Place flour and salt in bowl, and cut in shortening with two knives or pastry blender.  Continue until mixture resembles small peas.  Sprinkle ice water, one tablespoon at a time, over mixture, adding to driest part each time.  Mix gently with fork until fully moistened.  Form into ball and divide in half.

Roll one half between two pieces of waxed paper to 1/8 inch thickness and 1 inch larger than 9 inch pie pan.  Fold in half and place loosely in pan, working carefully.  Set aside.  Do the same for other half for top crust; set aside.

Preheat oven to 450 degrees.  Saute garlic in hot oil.  Add artichokes and brown lightly on both sides.  Transfer to bowl and stir in eggs and cheeses.  Season with salt and pepper to taste, then pour into pie pan.

Cover with top crust and trim off all but 1/2 inch of excess dough.  Turn under, sealing two crusts together.  Flute crust gently and cut air holes on top with a knife.  Bake for about 15 minutes, reduce heat to 350 degrees and bake another 30 minutes, until golden brown.

Serves 6-8.

Cuban Chicken Soup (Sopa de Pollo)

It's Crazy Cooking Challenge time again!  This month, the "topic" was well suited for this time of year - chicken soup.  Perfect!

I had a bunch of ideas floating around my head, until this came along...

Yum.  Seriously...YUM.

This soup has many great qualities.

1- it's very easy to make
2- it uses mainly pantry items
3- it's guaranteed to cure all ailments (not that we were sick when we had it...but I know from my Cuban sis-in-law that most things Cuban will)
4- it's cheap to make
5- it's DELICIOUS!

Wish I made some more...

I took these pictures right after the soup finished cooking.  By the next day, when I heating some up for lunch (mmmm), it had thickened up a bit.  It was even better that way!  Just a warning - the more pasta you add, the thicker it will get - so keep that in mind when cooking.

Another fun challenge in the books!  Check out all of the other crazy contributions below...

Cuban Chicken Soup (Sopa de Pollo)

slightly adapted from Best Cuban Recipes

6 chicken thighs, bone in, skinned

6 cups water

1 medium onion, chopped

1 tablespoon tomato paste

3 garlic cloves, minced

1/4 teaspoon oregano

2 potatoes, peeled and quartered 

1 carrot, peeled and chopped

fine noodles (I used thin spaghetti...about 1 cup, broken in half)

1/4 teaspoon saffron

1/2 cup lemon juice (close to 2 lemons, depending on size)

salt and pepper

Salt chicken lightly.  Add water, chicken, tomato paste, onion, garlic and oregano to large pot.  Bring to boil, then reduce to low, cover and simmer for 30 minutes.

Add potatoes and carrots.  Cover and simmer another 30 minutes, or until potatoes are tender.  Add noodles, saffron, lemon juice salt and pepper and cook until pasta is tender.  

Serves 6-8.

Comfort - in leftover form

How many of you eat beef for the holidays?  I know a lot of people who do...it's a pretty popular tradition.  Chances are, though, you always end up with some leftover...and what a sin it would be to throw it away (you all know how much I hate that!).  So, I thought this post would be helpful right about now.

After having a TON of leftover roast beef a few weeks ago, I had to come up with creative ways to use it.  'Tis the season for comfort food...and what screams comfort more than pot pie?

This is what the inside looks like.  YUM.

And this is what the outside looks like when you're in a rush to cut slits into the crust :)

Obviously the same can be done with chicken, ham, turkey, or even a vegetarian version would be delicious.  The point is - don't waste good food!  This takes about 10 minutes to throw together and is a great meal for this time of year.

Leftover Beef Pot Pie
leftover roast beef, cut into bite size pieces
leftover gravy (or make some, or use jarred)
1/4 cup red wine (optional)
3 potatoes, cooked and cubed
3 carrots, chopped
1 yellow onion, chopped
3/4 cup frozen peas
oregano, salt, pepper to taste
1 tablespoon butter
1 pie crust (homemade or store bought)

Preheat oven to 375 degrees.  In a medium size skillet, add butter, followed by beef.  Add gravy and wine, and season with oregano, salt and pepper.  Let cook for about a minute, then add potatoes, carrots, onion and peas to skillet.  Toss to combine and distribute flavors.

Pour mixture into pie plate and cover with crust.  Bake for 30-40 minutes.  Let cool for a few minutes before serving.

Serves 4.

Comfort.

I've mentioned here before about the food blog community being a tight knit group...one that unifies for a number of things, including when one of its members is dealing with sudden tragedy.  Unfortunately, this is one of those posts for one of those times.

On Thanksgiving morning, Annie from Annie's Eats received a heartbreaking phone call.  Her father, only 59 years old, passed away unexpectedly.  Many of us who know her virtually have offered to dedicate a post to her for comfort and healing, as a way to show our sympathy and pay our respects.

A bowl of anything warm usually makes people feel better, even if only temporarily.  I thought this dish would be appropriate to send Annie's way during this time.  I can only imagine how she's doing during a time like this.

Annie, you are in my thoughts and prayers...I hope your family can find some peace soon.

Beef, Mushroom & Barley Stew
slightly adapted from the kitchn

3-4 tablespoons canola oil
1 1/2 pounds flank steak, cut into small pieces (it's what I had on hand...normally I'd use stew meat)
1 large onion, diced
1 package (8-10 ounces) sliced mushrooms
3 celery stalks, diced
5 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1 cup red wine
3 cups beef stock
1 cup barley
salt and pepper to taste

Add oil to a large dutch oven, then place meat in (working in batches if necessary).  Let sit on each side for 2-3 minutes until golden brown.  Set aside in a bowl, pouring juices on top.

Cook onions with a pinch of salt (add a teaspoon of oil if necessary) until translucent and brown around edges.  Add mushrooms and another pinch of salt, and cook until golden brown.  Add celery and cook until just softened.

Add garlic to middle of pot (push cooked veggies to sides) and saute for about 30 seconds.  Add thyme and bay leaf, and mix all together.

Pour wine into pan to deglaze, scraping up bits from bottom of pot.  Let wine reduce until most has been absorbed by veggies.

Add meat and drippings back to pot.  Pour in stock, then add enough water to just cover ingredients about half an inch.  Bring to a boil, then reduce heat to simmer and cook for about 1 hour, covered.

Add barley and cook for another 45 minutes, until barley is cooked and meat falls apart when pierced with a fork.  Add salt and pepper to taste.

Serves 4.

Just call me Wimpy

I confess - I am a cheeseburger junkie.  I'm sure I could eat burgers every day.  Juicy, cheesy, delicious hunks of meat.  Who's with me?

Over the summer I was hoping to post a different recipe each week, but that sort of fell by the wayside.  And now that grilling season has come to an end, I'll take 'em any other way I can get 'em.  Like in the form of meatloaf.

My friend Kelly from Running Mama Cooks took a meatloaf recipe from Rachael Ray and made it "fun" by forming it into muffins.  I've seen it done before, both in the blogosphere and in real life, but these really caught my attention because they have all the components of my beloved cheeseburger.  Cheese and onions (both "musts" for any burger I eat!), ketchup, and even pickles!  Yum.

We really enjoyed these.  Next time I think I'll add more cheese, because, you know, you can never have too much cheese :)

Cheeseburger Meatloaf Muffins
from Running Mama Cooks

2 tablespoons extra virgin olive oil
1 onion, diced
2/3 cup ketchup, plus extra
2/3 cup bread crumbs
2 eggs
1/2 cup chopped bread and butter pickles
1 1/2 pounds ground beef
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.  Heat oil in a skillet and saute onion until softened.

In a large bowl, combine ketchup, bread crumbs, eggs and pickles.  Mix in onion.  Add beef and cheese and mix all together.  Place filling in muffin tin and press down slightly.  Brush ketchup on top of each muffin.

Bake for about 30-35 minutes.

Tradition (What's Baking?)

This time of year brings many traditions for many people.  For me, one of my favorites is the annual Leftovers Party.

It takes place on the day after Thanksgiving, bringing our close knit group of friends together.  Some of us only see each other a few times a year, while others are able to get together more often, so this constant is something that we cherish and rely on.  Jason is always a gracious host...creating an ambiance that's always loved and appreciated.

After opening some wine, and noshing on an array of expensive cheeses and other delicious apps, everyone crowds around the tables to read the place cards that Jason writes to designate seats.  What makes these special, though, are the fact that they don't have names on them.  They tell each person why he is thankful for him/her.

Once everyone finds their place, we chow down on all the leftovers brought by each person from the day before.  The past few years have become more "civilized" with hired help and warming trays, as opposed to all of us crowding around an oven and a microwave when we first started this tradition 11 years ago.

And after we eat, we make our way around all the tables (which include about 30 people), read our cards to the group, and then tell what we're most thankful for that year.  These mini-speeches induce much laughter, as well as some tears.

And through it all, the drinks are flowing.  This year, our newest member brought something new and different to the table (literally!)...jello shots.  Seeing as the majority of us went to college together, where these were a common indulgence, they were very well received.

Then, dessert is...ummm...served.  My key lime pie is a staple and made especially for this party, since it's a long time favorite with this bunch.  And it never makes the dessert table.

One of my leftover contributions this year was these wonderful, light, delicious biscuits.  I only had a few dishes to make for this year's Thanksgiving dinner but still wanted to keep it simple.  These definitely fit the bill!

These also happened to fit the requirement for this month's What's Baking challenge.  Jessica from The Jey of Cooking asked that we bake something savory for November.  Can't wait to see what the other ladies came up with!

I highly encourage all of you to come up with your own version of a Leftovers Party.  I know some have a "Friends-giving" celebration before the actual turkey day, which is a nice idea, too.  The bottom line is - make time for those you love and don't see often.  Traditions produce memories, which are wonderful and priceless :)

Buttermilk-Thyme Drop Biscuits
from Martha Stewart

2 cups AP flour
1 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme leaves)
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 cup buttermilk

Preheat oven to 425 degrees.  Combine flour, thyme, baking powder, salt and baking soda in a large bowl.  Using a fork or your fingers, incorporate butter into dry mixture until it resembles coarse meal.

Mix in buttermilk until dough becomes sticky (add another tablespoon or so of buttermilk if needed).  Drop dough onto a baking sheet lined with parchment (about 1/3 cup) and lightly pat tops to flatten slightly.

Bake for about 15-20 minutes, or until golden brown, rotating halfway through.  Transfer to wire rack to cool for a few minutes.  Serve warm.

Makes 8 biscuits.

Eat to the Beat: "Mambo Italiano" Chicken Parm

If you're equally as obsessed with music as you are with food, you can pretty easily come across a song that reminds you of something you'd eat, or vice versa.  Elly from Elly Says Opa came up with Eat to the Beat a few years ago and challenged food bloggers to come up with a dish that relates to a song.  Since Elly is coming upon her blog's 5th anniversary, she decided to bring back Eat to the Beat as a way to celebrate, and I was happy to join in on the fun.  The round-up will be posted on her blog on the 30th, so be sure to check it out!

The good news about Italian food is that it's as passionate as music, so it was easy for me to come up with a dish and a song that related to each other.  A traditional, comforting, "red sauce" Italian dish, paired up with an Italian song?  Perfetto.

"Mambo Italiano" by Rosemary Clooney talks about "the girl who went back to Napoli", which is where my mother came from and where many of our relatives still reside.  It's loud, it's dramatic, it's powerful...just like many of our family dinners and dishes.  The one I thought would represent that best is my chicken parmigiana.

There isn't much more that would scream "Italiano", eh?  Looking at this just makes me want to smile, pour a glass of wine and dig in.  After I boil up some pasta to serve with it, of course :)  It's another one of Frank's favorites...and I guarantee once you try it it'll be one of yours, too!

Congratulations on hitting the 5 year mark, Elly!

"Mambo Italiano" Chicken Parmigiana
3 pounds boneless chicken breasts, pounded thin (butterfly first if necessary)
2 cups Italian bread crumbs
salt and pepper
2 eggs, beaten (add about a tablespoon of water to thin them out)
extra virgin olive oil
marinara sauce
fresh mozzarella cheese, sliced
grated pecorino romano cheese
fresh parsley, chopped

Preheat oven to 375 degrees.  Lightly sprinkle chicken cutlets with salt and pepper, then dip in egg, followed by bread crumbs.  Shake off excess and set aside.

Heat oil in a large skillet.  Add chicken (do not crowd the pan) and turn after brown on one side.  Brown other side and remove from pan.  Continue until all chicken is cooked.  Place on paper towel lined plate to drain excess oil.

Spread a thin layer of marinara on the bottom of 9x13 pan.  Add chicken, then top with mozzarella and more marinara.  Sprinkle some pecorino romano on top.  It's okay if you need to stack some chicken on top of each other...just make sure each piece is covered with cheese and sauce.

Bake for about 30-35 minutes, or until cheese and sauce are bubbling (check after 20-25 minutes).  Top with fresh parsley and serve.

Beans, beans, good for your heart

I love beans.  Frank doesn't love beans.

I miss beans.

I was happy to receive my assigned recipe for our latest swap, which was a one-pot meal theme.  Turkey black bean chili, you say?  Yes, please!

I cooked it up (pretty quickly, I might add) while Frank spent the night at the Jets game.  It made for a great dinner with some sour cream, cheddar cheese, scallions and a few tortilla chips.

Then I was sick for the next few days, so I added a little (oh who am I kidding...a LOT) hot sauce each time I heated it up for lunch.

There are some serious sinus clearing, throat healing properties in this dish.

Nicole from Prevention RD has some great, healthy dishes...this one is a winner, for sure.  I'll be making this again and freezing it for my dinners without the bean hater :)

Turkey & Black Bean Chili
slightly adapted from Prevention RD

1 tablespoon extra virgin olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, chopped
1 pound ground turkey
2 (15 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes, undrained
3 tablespoons chili powder
2 teaspoons chipotle chili powder
1 1/2 tablespoons cumin
1 teaspoon dried oregano
salt to taste

Heat oil in a dutch oven over medium high heat.  Add onion, pepper and garlic, and stir and cook until softened.

Add turkey and cook for about 3 minutes, or until no longer pink.  Stir in beans, tomatoes, chili powder, cumin, salt and oregano.  Bring to a boil.  Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).

Taste and adjust seasonings if necessary.  Spoon into bowls and add your favorite toppings.

Serves 6.

Guest posting today!

Hi everyone!  Head on over to Dainty Chef to see what I've got cooking today.  Here's a hint:

If you aren't familiar with Krissy's blog, now's your chance to make it happen :)  She's got some great recipes that I think you'd all enjoy - check them out!