Mushroom Ragu

This Mushroom Ragu is fabulous for a meat free main night. I served it over fettucine, but I think it would work well over a short-cut pasta like rigatoni or over creamy polenta.

The recipe calls for mixed mushrooms, but I just used a package of baby bella mushrooms. Easy peasy.

I used red wine instead of Marsala, because that's what I had. I also used beef broth instead of chicken broth, because I feel like beef broth compliments mushrooms better.

I also added 1/3 cup half and half to the sauce before tossing over the pasta for a little creaminess.

Mushroom Ragu

From Everyday Italian

By Giada DeLaurentiis

Makes about 3 cups, serves 4 over a pound of pasta or as a first course

Ingredients:

1/4 cup extra virgin olive oil

1 large onion, chopped

2 garlic cloves, minced

1 lb. mixed wild mushrooms (such as cremini, oyster, stemmed shitake), chopped

1/2 tsp. salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

1 cup Marsala

2 cups reduced-sodium chicken broth

2/3 cup grated Parmesan cheese

5 fresh basil leaves

1/4 cup chopped fresh flat leaf parsley

Optional: 1/3 cup half-and-half

Instructions:

1. In a large skillet, heat oil over medium heat. Saute onion until tender, about 8 minutes. Add garlic and saute for another minute. 

2. Add the mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper. Increase the heat to high and saute until the mushrooms are tender, about 8 minutes. 

3. Remove the pan from the heat and add the Marsala. Return the pan to the heat and simmer until the Marsala evaporates, about 5 minutes. Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. 

4. Remove the pan from the heat and stir in cheese, basil, parsley. Season the ragu with more salt and pepper to taste. (The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using).

Please note: The Jersey Girl used the sauce immediately. She used red wine in place of Marsala and beef broth instead of chicken broth. She added 1/3 cup of 1/2 and 1/2 to the ragu before tossing over cooked fettucine. To make the sauce thinner, add a ladle or two of pasta water. 

Beans and Greens Chicken Chili

I love a one-pot situation that is full of flavor and health, so I came up with this awesome chicken chili recipe recently. I call it Beans and Greens Chicken Chili. I used black beans, cannellini beans and baby kale to up the healthy factor. Frozen corn adds a pop of color.

You could easily swap out the chicken for ground turkey. Spinach could replace the kale if you aren't a fan. 

This is easy to freeze as well, so double the batch if you would like!

Please note the recipe does not call for any salt. This is due to the Goya Adobo seasoning, which already contains salt. If you wish to swap out the Adobo seasoning for salt and black pepper, feel free! You may also add more salt during your cooking process. I tend to use a lot less salt than most recipes call for. Just a personal taste.

Beans and Greens Chicken Chili

Makes 4 big servings

Ingredients:

 1 onion

1 jalapeno

4 cloves garlic

2 Tbsp. olive oil

1 lb. ground chicken

1 tsp. Adobo seasoning

1 tsp. cumin

1 Tbsp chili powder

1/2 tsp. coriander

flour

2 cups chicken broth

1 19-ounce can cannellini beans, drained and rinsed

1 15-ounce can black beans, drained and rinsed

5 ounces baby kale

1/2 cup frozen corn

1/2 cup- 1 1/2 cups of water, if desired

Lime juice, chopped scallions, shredded cheese, sour cream, tortilla chips to serve

Instructions:

In a dutch oven, add olive oil over medium heat. Add onion and jalapeno, saute for 5 minutes, stirring occasionally. Add garlic, saute for a minute. Add ground chicken. Stir until well browned. 

Add Adobo, cumin, chili powder, coriander. Stir and cook for 2-3 minutes. Add flour. Stir until well blended.

Add broth, 1/2 cup water, cannellini beans, black beans, corn and kale. Simmer over low heat partially covered for 15 minutes. Stir. Add another 1/2 cup of water if desired, simmer for another 15 minutes. For the third and final time, stir and add another 1/2 cup of water if desired. 

Let chili rest. Serve with a squeeze of lime juice, scallions, shredded cheese and/or sour cream, if desired. 

Molten Chocolate Cakes

 If you are looking for a dessert to celebrate a special day - anniversary, bday, promotion, awesome report card - these Molten Chocolate Cakes are just for you. But if you want them on any ordinary day, they totally work for that, too!!!

You do need baking ramekins for this dish. I only have 4, but the recipe calls for six. I was able to bake the remaining batter a day later in my clean ramekins, and they turned out just as awesome as on day one. The batter did firm up quite a bit, but that was the only change. Side note: I must order more ramekins!

These little cakes would go perfectly with ice cream or whipped cream. We just sprinkled some powdered sugar on top. My son absolutely loved them. 

Handle with care when flipping them from the ramekin to the plate. I used a spatula to get under the ramekins and used kitchen mitts as the ramekins are hot when plating.

Check out my son Evan digging in! What a treat!

Molten Chocolate Cakes

From Betty Crocker's Cookbook

Serves 6

Unsweetened baking cocoa

6 oz. semisweet baking chocolate, chopped

1/2 cup plus 2 Tbsp. butter

3 whole eggs

3 egg yolks

1 1/2 cups powdered sugar

1/2 cup all-purpose flour

1. Heat oven to 450 degrees F. Grease bottoms and sides of 6 (6-ounce) custard cups with shortening; dust with cocoa.

2. In a 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

3. In large bowl, beat whole eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

4. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked.) Let stand about 3 minutes. Run small knife or metal spatula around side of each cake to loosen. Immediately place heatproof serving plates upside down onto each cup, turn plate and cup over and remove cup. Sprinkle with additional powdered sugar. Serve warm.

Make ahead directions: Batter can be made up to 24 hours ahead. After pouring batter into custard cups, cover with plastic wrap and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes longer.

Pasta with Marinated Grape Tomatoes

Pasta with Marinated Grape Tomatoes is a total necessity. I make this all year, but it's really a blessing for the summer when you don't feel like cooking a big thing but need your pasta fix.

The beauty of the dish is it requires zero cooking time or energy for the sauce. Just toss all the ingredients together in a serving bowl and set aside for at least 30 min. Cook the pasta, add it the sauce with some pasta water and voila! Perfection. 

Top with mozzarella or goat cheese if you like.

Pasta with Marinated Grape Tomatoes

Makes 4 side dish servings

 1/2 pound orecchiette or other short pasta

1 cup grape tomatoes, halved

1 clove garlic, minced

1/4 tsp. crushed red pepper

1/8 tsp. black pepper

1/4 tsp. salt

3 Tbsp. fresh basil, minced, plus more for garnish

1/4 cup olive oil, plus more for garnish

Fresh mozzarella, diced, or crumbled goat cheese

In a medium serving bowl, combine grape tomatoes, garlic, red pepper, black pepper, salt, basil and olive oil. Stir gently. Set aside for at least 30 minutes.

Bring a pot of salted water to a boil and cook orecchiette as directed by the package. Once cooked, transfer cooked pasta with a spider ladle to the bowl of marinated tomatoes. Add a ladle or two of pasta water.  Drizzle with olive oil, check for seasonings and garnish with more basil, if desired.

Serve hot or at room temperature with mozzarella or goat cheese, if desired. 

Herb-Roasted Onions

A cook can never have too many side dish options, and this Herb Roasted Onions recipe from the Barefoot Contessa is a total hit.

The hardest part of preparation is not crying while peeling and quartering onions. (I run water in the faucet and look up and take breaks and pray).

I actually whisked together the vinaigrette in the big bowl first, then just placed the onions on top. Ina says to cut the onions first and place in a big bowl, and then whisk the vinaigrette in a small bowl and then pour the vinaigrette over them. But honey, that means more things to wash up. So, I'll keep my way. LOL.

This dish can be made ahead and would go wonderfully with any kind of roast: turkey, chicken, ham, lamb or beef. 

I served the onions with another Barefoot Contessa hit: Herb Roasted Turkey Breast and also my grandmother's amazing string beans.  And of course, mashed potatoes are always a side with any roast in this house. So delish. 

I used leftovers to make a quick pizza the next night. So good.

Here you go:

Herb-Roasted Onions

From "Barefoot At Home"

By Ina Garten

Serves 6

4 red onions

3 yellow onions

1/4 cup freshly squeezed lemon juice (2 lemons)

2 tsp. Dijon mustard

2 tsp. minced garlic (2 cloves)

1 Tbsp. minced fresh thyme leaves

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup good olive oil

1 Tbsp. minced fresh flat leaf parsley

Preheat the oven to 400 degrees Fahrenheit.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onions. Stand each onion root end up on a cutting board and cut the onions in wedges through the root. Place the wedges in a large bowl.

Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven and drizzle with the reserved dressing. Sprinkle with parsley, season to taste, and serve warm or at room temperature.