Tag: rosemary
Spaghetti with Fried Egg and Pangritata
What is pangritata, you ask? Well it is some bread crumbs cooked in olive oil with some herbs.. I added some lemon zest for good measure… It creates an amazing texture in any dish. This recipe is simple with pasta and eggs topped with breadcrumbs… so, so simple and so good! Perfect for meatless Mondays…
Pangritata
- 2 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
- 1 tablespoon fresh rosemary, minced
- Zest of a small lemon
Heat a large frying pan with the oil. Add the bread crumbs and sauté on medium heat for 4 to 5 minutes till golden brown. Add the rosemary, stir and turn heat off. Take out in a small bowl and add the lemon zest and mix well and keep aside.
- ½ pound spaghetti, cooked al dente with 1 cup of pasta water spare
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 3 eggs
- 2 tablespoons fresh chives, chopped
- ½ cup grated grana padano cheese
Heat the same frying pan with the oil and butter. Add the garlic and cook for a minute on low heat. Add the eggs and cook on medium heat till the whites are cooked just barely through and the yolks are still runny. Add the cooked spaghetti and mix well, incorporating the eggs well. Add the chives and cheese. Mix well and check for seasonings. Add salt if necessary. Garnish with the Pangritata and serve immediately.
Lasagna with Meat Sauce
Delicious lasagna… for the weeknights or a holiday meal!
- 3 ½ cups fresh or store bought tomato sauce, divided
- ½ pound ground turkey
- 2 tablespoons extra virgin olive oil
- ½ cup shallots, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- Salt
- 6 no-boil lasagna sheets
- ½ cup shredded fontina
- ½ cup shredded pecorino romano
Heat oven at 350 degrees F.
In a large frying pan, heat the olive oil. Add the ground turkey and break the meat with the back of a wooden spatula while sautéing for 4-5 minutes. Add the shallots and garlic and sauté for 3-4 minutes on medium high heat. Add the thyme, rosemary and sage. Add 2 cups tomato sauce and salt. Cook on medium low heat for 20 minutes and check for seasonings. Mix the 2 cheeses together and keep aside.
In an 8X8 pan, add ½ cup tomato sauce at the bottom. Add 2 sheets on top and add 1 cup meat sauce. Sprinkle ¼ cup cheese. Add 2 sheets on top and add 1 cup meat sauce once more. Sprinkle ¼ cup cheese. Add the last 2 sheets and top with 1 cup tomato sauce and sprinkle with ½ cup cheese. Cover with foil and bake for 50 to 60 minutes till bubbly on top.
Chicken and Mushroom Ragu on Herb Polenta
Delicious chicken stew over polenta…
- 1 pound chicken thighs, skinned
- 2 tablespoons olive oil
- ¼ cup pancetta, chopped
- Salt
- Pepper
Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 pound cremini mushrooms, sliced
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 2 cups chicken broth
- Salt
Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.
Herb Polenta with Gruyere
- 1 cup fine polenta
- 1½ cups milk
- 1½ cups chicken broth
- 1 sprig thyme
- 1 sprig rosemary
- 2 teaspoons salt
- 1 cup aged Gruyere cheese, grated
Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.
Turkey Burgers with Pancetta and Caramelized Onions
- 2 teaspoons olive oil
- ½ cup pancetta, chopped
- 1 small yellow onion, chopped
- 2 garlic cloves
Heat a frying pan with the olive oil. Add the pancetta and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 5 minutes on medium heat. Let cool and keep aside.
- 1 pound ground turkey meat
- 1 tablespoon rosemary, chopped
- 1/3 cup parsley, chopped
- 2 teaspoons salt
- 4 slices fontina cheese
Transfer the ground turkey, rosemary, parsley, salt and the pancetta mixture to a medium bowl. Mix well and form into 4 patties. Cook on grill or a frying pan. Melt cheese on top.
Serve in ciabatta rolls with tomato slices.
Chicken Cacciatore
My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!
- 2 cups cherry tomatoes
- 1 large red pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
- 16 ounces, Cremini mushrooms, cut in half
- 4 large garlic cloves wrapped in aluminum foil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Sherry wine vinegar
- Salt
- Pepper
Preheat oven to 400 degrees F.
Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.
- 2 pounds chicken cutlets
- 1 cup all purpose flour
- 2 teaspoons salt
- Pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
- 2 cups chicken broth
- 1 tablespoon capers, drained
- 1/3 cup fresh basil, sliced thin
Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.
Grilled Chili Chicken
- 2 pounds bone in chicken thighs, skin taken off
- ¼ cup tamari
- Juice of 2 lemons
- 3 garlic cloves, grated
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 tablespoon agave
Mix the tamari, lemon juice, garlic, rosemary, oregano, chili powder, salt and agave in a small bowl. Add the chicken and marinade into a zip lock bag and marinate in fridge overnight or at least 3 to 4 hours.
Take out of fridge and bring to room temperature. Grill till done. Save the marinade and add to a small saucepan. Bring the marinade to a boil and reduce for 5 minutes on a simmer. Pour the hot sauce over the grilled chicken. Serve immediately.
Roast Chicken with Lemon Zest and Herbs
Another roast chicken recipe!
- 1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.
Butter Mixture
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of one lemon- don’t throw the lemon away
- 1 teaspoon salt plus more for seasoning the bird
- ½ teaspoon pepper plus more for seasoning the bird
- 2 tablespoons butter, softened
- 1 tablespoon extra virgin olive oil
Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.
Cavity
- 1 lemon, cut in half (use the one without the zest)
- 1 orange cut in half
- ½ head garlic
- 1 onion, cut into small pieces- for the roasting pan
Gravy
- 1½ cups chicken broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Preheat oven to 400 degree F.
Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.