Tag: #wine

Easy, Creamy Red Pepper Pasta with Burrata & Herbs

I’m much rather eat pasta and drink wine! 

Watch the video here: https://youtu.be/DFZpENXr5co

Ingredients
  • ¼ cup olive oil
  • 2 shallots, thinly sliced
  • 2 lbs. (about 5 ea.) red bell peppers, stemmed + thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • kosher salt
  • freshly cracked black pepper
  • 4 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 ½ cups vegetable stock
  • 1 lb. linguine or bucatini
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • ¼ cup parsley leaves, finely chopped for topping
  • 1 (8 oz) ball burrata cheese
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Sauté for a couple of minutes until golden. Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
  3. Cook the peppers until soft and caramelized, about 15-18 minutes, stirring often. Add the garlic and balsamic vinegar. Cook for another minute or so. Add the vegetable stock. Bring to a simmer and cook over medium-low heat for 5 minutes.
  4. Meanwhile, drop the pasta. Stir well and cook for 1 minute less than the package’s instructions. Remove the herb stems from the sauce and stir in the cream. Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
  5. Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt.
  6. Plate the pasta with the burrata cheese torn over top. Drizzle with a little olive oil, top with more parmesan, freshly cracked black pepper, and any extra herbs.

Mouthwatering Caprese Burgers

A Great Italian/American dish!
Ingredients

(for homemade basil pesto)

  • 2 cups basil leaves
  • 1/4 cup salted roasted almonds
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup grated Pecorino-Romano cheese
  • (you can also purchase fresh basil pesto from your deli/grocer)
  • Salt
  • Freshly ground pepper
  • 1 pound ground beef chuck
  • 1 pound ground beef sirloin
  • 8 ounces fresh mozzarella, cut into 6 slices
  • 6 brioche hamburger buns, split
  • 2 tomatoes, sliced
Directions
  1. For the basil pesto, in a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
  2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick.
  3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted.
  4. Assemble your burger by spreading some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Add some fresh basil if you like. Serve immediately…add a side of truffle fries!

Herbes de Provence Shrimp with Basil and Pea Couscous 

Sounds fancy, but it’s really quick and easy to make!
Ingredients
  • 1 c. couscous
  • 3/4 c. frozen peas, thawed
  • 1/4 c. fresh basil, chopped
  • 1 tsp. lemon zest, plus 2 tablespoons lemon juice
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground pepper
  • 1 lb. large shrimp, peeled and deveined
  • 2 tsp. fresh thyme
  • 2 tsp. fresh marjoram, oregano, or savory, chopped
  • 1 tsp. fresh rosemary, chopped
  • 1/2 tsp. dried lavender
  • 1 tbsp. fresh tarragon, chopped
Directions
  1. Cook couscous per directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
  2. Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
  3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine.
  4. Place couscous in bowl and serve shrimp on top. Add additional herbs for taste.

Lemon Chicken Gnocchi

Grilled chicken with silky pasta in a luxurious lemon cream parmesan sauce.
INGREDIENTS
  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning see note
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
INSTRUCTIONS
  1. Cut the chicken in half lengthwise so you have two thinner cutlets. Add garlic powder and lemon pepper to each side. If the lemon pepper seasoning you’re using doesn’t have salt, make sure to salt the chicken as well.
  2. Put the oil and butter in a pan and heat it over medium-high heat for a few minutes. Sear the chicken for about 5 minutes per side, or until it’s golden and cooked through. Place the chicken on a dish. You can also tent with foil to keep warm.
  3. Turn the heat down to medium, add the garlic, and cook for about 30 seconds.
  4. Mix in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
  5. Add the gnocchi and cream. Give it a good stir and make sure the gnocchi is covered by the liquid. Let it bubble gently, uncovered, for 5–7 minutes, stirring every so often, or until the gnocchi is done and the sauce has thickened. Do not cook the gnocchi ahead of time. As the gnocchi cooks, it will give off starch, which will thicken the sauce. Don’t let the sauce get too thick, because it will get thicker as it cools (add a splash more broth if needed).
  6. Take the pan off the stove and add the spinach and Parmesan cheese. Toss until the spinach is well mixed in and has started to wilt. Add the chicken and any juices from the plate back to the pan, and then spoon some sauce on top. 

Classic American Goulash

Originating in Hungary, this is a quick and easy satisfying dish that can cook in just one pot!
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
  2. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute.
  3. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.
  4. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes.
  5. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan or add a dollop of sour cream, if desired.

BBQ Turkey Stuffed Potatoes

Is it too soon to be thinking about Thanksgiving leftovers?
Ingredients
  • 2 large baking potatoes
  • 8 ounces turkey cooked and shredded
  • ½ cup BBQ sauce (any flavor you prefer)
  • ½ cup pickled red onion (optional)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • Chopped green onion and sour cream for garnish
Instructions
  1. Preheat oven to 400 degrees (or Air Fryer)
  2. Use knife to poke several holes in potatoes. Place potatoes in preheated oven and bake for 35 to 45 minutes or until potatoes are soft. If using an Air Fryer, cook for 55 to 60 minutes this will give the skin a crispy texture.
  3. When potatoes are finished baking, place turkey and BBQ sauce in a small skillet. Stir to combine and cook until warm. Remove from heat and set aside.
  4. Cut a slit in the top of the potatoes and use a fork to smash the inside of the potato. Add butter and salt.
  5. Top potato with shredded cheese.
  6. Top cheese with BBQ turkey.
  7. Garnish with green onion, sour cream and drizzle some extra BBQ sauce over the top.

Steak tips with Roasted Red Pepper, Spinach & Feta Penne Pasta in a Rosé Sauce

Never-ending goodness!
Ingredients
  • 1 (1 pound) beef rib eye steak
  • 12 ounces whole-wheat penne
  • ¼ cup extra-virgin olive oil
  • 3 large cloves garlic, sliced
  • 1 (16 ounce) jar roasted red peppers, drained and chopped
  • 1 (10 ounce) package baby spinach
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup crumbled feta cheese

For the sauce:

  • 3 cloves garlic
  • 1 tbsp oil
  • 13.5 oz tomato sauce 398ml, canned
  • ½ cup fresh parmesan cheese grated
  • 1 cup cooking cream or heavy cream
  • Salt/Pepper
Instructions

For the sauce:

  1. Cut the garlic into small pieces. Set aside.
  2. In a skillet, heat the oil over medium-high heat. Add the garlic. Cook it for 1 minute. Do not roast, as this will change the taste of the sauce. Stir a little.
  3. Add the tomato sauce and stir well.
  4. Add the parmesan cheese while stirring with a whisk. Mix well.
  5. Add the cream and stir while bringing to a boil.
  6. Add salt and pepper to taste. Stir well for about 5 minutes and remove from heat and set aside.

For the remaining items:

  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces.
  2. Bring a large pot of water to a boil and cook penne pasta according to package directions; drain and return to pot.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
  4. Combine the vegetable mixture and steak tips with the penne pasta.
  5. Add sauce mixture to the pasta (amount based on your liking)
  6. Serve in bowls and sprinkle with feta.

Balsamic Wild Mushroom Pappardelle

Mushrooms are the best for boosting immunity!
Ingredients
  • 9 oz pappardelle pasta
  • 11 oz wild mushrooms, roughly torn
  • 3 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp balsamic vinegar
  • 1 tsp each: dried thyme, sage, smoked paprika, chili flakes
  • Salt and black pepper
  • Burrata, for serving
  • Toasted pine nuts, for serving
  • Fresh thyme, for serving
Instructions
  1. Cook papperdelle in generously salted water until al dente. Then drain.
  2. Heat a large non-stick skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil and spices. The mushrooms will start to brown, now add the balsamic vinegar and butter. Cook until the butter is melted, stirring frequently.
  3. Add garlic and shallot, sauté until fragrant, for 2 minutes.
  4. Toss with pasta and serve with burrata, pine nuts and fresh thyme.

Pasta e Fagioli Soup

Literally “pasta and beans,” a warming Italian soup that’s perfect cold weather comfort food.
Ingredients
  • 2 Tbsp olive oil, divided
  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 3 (8 oz) cans tomato sauce
  • 2 14.5 oz cans low-sodium chicken broth
  • 1/2 cup water, then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper
  • 1 cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving
  • 3 Tbsp minced fresh parsley
Instructions
  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
  5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.
  6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
  7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
  8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Air-Fryer Stuffed Bell Peppers with a Tomato and Basil Sauce

Hits the spot any night of the week.
Ingredients
  • 3 medium red bell peppers
  • 1 tablespoon olive oil
  • 12 ounces ground beef (or turkey if you prefer)
  • ½ cup cooked brown rice
  • ¼ cup Panko breadcrumbs
  • ¾ cup low-sodium marinara sauce
  • 3 tablespoons finely chopped flat-leaf parsley
  • ¼ teaspoon ground pepper
  • ¼ cup grated Parmesan cheese (1 oz.)
  • ¼ cup shredded part-skim mozzarella cheese (1 oz.)

Quick San Mazarzano Tomato and Basil Sauce

  • 1 28-ounce can Whole San Marzano tomatoes imported from Italy
  • 6 large basil leaves
  • 4 cloves garlic, smashed
  • 2 tablespoons EVOO
  • Sea salt to taste
Directions

For the sauce

  1. Crush the San Marzano tomatoes with your hands or run them through a food mill. (You want a smooth sauce without large chunks of tomato.)
  2. Put the oil and garlic in a sauté pan and cook the garlic until it just starts to brown. Discard the garlic.
  3. Add the tomatoes and stir well to mix in the hot garlic-infused oil.
  4. Add the basil leaves and simmer the sauce to evaporate some of the water, about 15 minutes. Cover and either simmer on very low, or remove from heat.

For the Peppers

  1. Coat the basket of an air fryer with cooking spray. Cut tops off peppers and reserve. Seed the peppers and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add meat; cook, stirring occasionally, until browned, about 4 minutes. Stir in rice and Panko; cook, stirring occasionally, until warmed through, about 1 minute. Remove from heat and stir in marinara, parsley, pepper and Parmesan. Divide the mixture evenly among the prepared peppers.
  3. Place the peppers in the prepared air-fryer basket. Nestle the pepper tops in the bottom of the basket. Cook at 350 degrees until the peppers are tender, about 8 minutes. Top with mozzarella; cook until the cheese is melted, about 2 minutes more.
  4. Spoon the tomato sauce mixture in a serving bowl and place a slice bell pepper on top. Garnish with more sauce, if you like, cheese or chopped basil.