All American Dinner

Don't get me wrong, I love Italian, French, Mexican, and now even Thai food. But sometimes, there's nothing better than some good old American Comfort food....

Comfort food has a different meaning to each cook. To some, it's gooey mac and cheese. To others, it's a steaming bowl soup with crusty bread, or some hearty chili and corn bread. To my mom, comfort food is meatloaf, mashed potatoes, and roasted veggies. Simple, delicious, and comforting.

Boy, this meatloaf is to die for. Honestly, you can't even tell it's turkey (aka, semi healthy) because the sweet flavor of the caramelized onions juxtaposed with the tangy horseradish flavor the dish so wonderfully. The soaked bread and added sour cream make the meatloaf so tender and delicate, a comforting texture to devour; which is exactly what we did.

And of course, I had to make my sister her favorite honey roasted carrots. Meatloaf and carrots, what's better than that? Adding the honey halfway through the cooking prevents it from turning bitter, and you're left with a sweet glaze to tantalize your tastebuds while you savor the sweet, soft carrots. We're permanently stocked up on a family friends honey; it's the best honey I've ever had, and it really makes a difference as opposed to Sue Bee or Honeymaid, but use what you've got! And, most importantly, enjoy this comfort food.

Carmelized Onion & Horseradish Meatloaf

For meatloaf

2 medium sized onions, diced

1 1/2 tablespoons olive oil

a sprig of fresh thyme

2 cloves of garlic, crushed then chopped

2 slices white bread, crusts removed

1/4 cup milk

1 pound ground turkey

1 egg, lightly beaten

2 tablespoons sour cream

1 1/2 tablespoons horseradish

1/4 teaspoon dried mustard

kosher salt

freshly ground black pepper

Make meatloaf:

In a medium sized skillet, heat the olive oil over low heat. Add onions and saute over low heat, stirring every so often until the onions are a rich golden brown and caramelized. This may take 30-40 minutes, so be sure to give yourself enough time. Once the onions are caramelized, add in the thyme and garlic and cook for two minutes. Remove from heat.

Preheat the oven to 375F. In a small bowl, soak the crust-less bread in the milk for about five minutes. Place the ground turkey in a large mixing bowl. In another small bowl, whisk together the egg, sour cream, and horseradish. Remove the bread from the milk bowl, and squeeze to get rid of excess moisture. Add the bread to the turkey mixture, along with the egg/horseradish mixture followed by the dried mustard, salt, and pepper. Work the mixture together with your hands gently, until it is all combined. Transfer the meat mixture to a greased 9x5 loaf pan. Bake for 1 hour, or until the internal temperature reads 170 on an instant thermometer.

*I served the meatloaf with a simple sauce: 1/3 cup sour cream, 2 tablespoons mayo, and 2 tablespoons horseradish.

Buttermilk Mashed Potatoes

For potatoes

3 pounds red-skinned potatoes, diced into 1/2 inch cubes

1 tablespoon salt

1 1/4 cups buttermilk, slightly warmed

2 tablespoons butter

2/3 cup sour cream

1/4 teaspoon freshly ground black pepper

Make potatoes:

Put potatoes in a large pot, filled 2 inches over the top with water. Bring to a boil, add the salt, and continue to cook for 8-10 minutes or until the potatoes are fork tender. Drain. Add in half of the buttermilk, butter, and sour cream. Mash, while adding in the remaining buttermilk, or as much needed to achieve your desired texture. Season with freshly ground black pepper.

Honey Roasted Carrots

For carrots

6 large carrots, halved lengthwise and cut into small sections

1-2 tablespoons olive oil

1/2 teaspoon kosher salt

freshly ground black pepper

2 tablespoons good honey

Make carrots:

When the meatloaf is almost halfway done cooking, make the carrots. Line a metal baking sheet with aluminum foil, and place out carrots evenly. Drizzle with oil and then sprinkle with salt and pepper. Bake for 15 minutes, then remove, drizzle with honey, and bake for 5-10 minutes more or until the carrots are soft and tender.

*I also threw some asparagus on the baking sheet with about 10 minutes left with some olive oil, salt, and pepper. Upon removal from the oven I then drizzled them with fresh lemon juice, delish!

Roman Chicken Cacciatore

I. Love. Chicken....thighs. There's something about dark meat that makes it so tender and delicate, juicy and oh so flavorful.

Chicken thighs are perfect in this dish; the quick searing of the thighs give them a nice outer crust. That, followed by a slow cooking in a bold, aromatic sauce makes a fork the only utensil needed for dining, as they just fall apart. To use a knife would just be blasphemous.

The anchovies, capers, and red wine really come together nicely to make an amazing sauce full of flavor from the searing of the chicken and the sweetness of the pepper/onion combination. Topped off with basil and oregano (unfortunately I didn't have fresh...really missing mom's summer herb garden) it has just the right amount of seasoning- I love it over egg noodles. A slightly untraditional combination, but absolutely fantastic and delicious.

Roman Chicken Cacciatore

For chicken

6 boneless, skinless chicken thighs

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

3/4 cup flour

1/4 cup olive oil

For sauce

2 tablespoons olive oil

3 anchovy fillets

2 cups chopped bell pepper (about 11 or 12 mini, mixed color peppers)

1 medium onion, chopped

2 garlic cloves, crushed then chopped

1 cup dry red wine

1 (28 ounce) crushed tomatoes

2 tablespoons capers, drained

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

For serving/assembly

1 pound cooked egg noodles, or any of your choice

freshly grated Parmesan cheese

Make chicken:

In a large skillet, heat oil over medium heat. Combine flour, salt, pepper, and oregano in a shallow dish ( I always use a pie plate, it's the perfect size and depth). Lightly coat the chicken thighs with the flour mixture and place in hot oil. Allow to cook for about 3 minutes on each side, until a nice golden crust forms. Remove from pan and place on a paper-towel-lined plate while you prepare the sauce.

Make sauce:

Add another 2 tablespoons of oil and the anchovies to the skillet. Break up the anchovies to evenly distribute their flavor as you build up the sauce. After about a minute, add in the peppers and cook for a few minutes, about 5, before adding in the onions and garlic. Continue to cook the peppers and onions until they are soft, about 5 minutes.

De-glaze the pan with the red wine, scraping up browned bits as you stir it in. Then add the tomatoes, capers, and dried herbs. Give the sauce a few good stirs before adding the chicken thighs back in. Cover slightly and allow to simmer on medium low heat for another 20 minutes or until the chicken is thoroughly cooked. Serve over hot noodles with a grating of Parmesan cheese.

Bolognese Lasagna

When I was little, I hated melted cheese. So much, in fact, that when my mom made lasanga she would leave a corner just for me that was sans Ricotta cheese, which still today I do not like. Lasagna was just never my thing, I was never a happy camper when we had it for dinner.

Now that my taste buds have matured and I have become proficient in the kitchen I've done lots of experimenting with the enigma otherwise known as Lasanga. This summer I made a fresh tomato Lasanga, using a bechamel instead of Ricotta cheese; the combination of the fresh tomato sauce, the lightness of the bechamel, and a fresh grating of Parmesan cheese made it fabulous.

For winter thought, it's best to go a bit heartier; hence, Bolognese Lasagna. And, I kid you not or exaggerate one bit when I tell you, this really is the best Bolognese I've made, ever. Something about cooking the meat in the milk, a pinch of nutmeg, and the red wine make such a heart, warming, and flavorful sauce that you just can't seem to get enough of. That, plus a creamy bechamel, sweet Parmesan and Romano cheese, and gooey lasagna noodles make this the ultimate lasagna. To be honest, five of us ate the whole pan, and were disappointed there weren't any leftovers... but I guess that means I'll just have to make some more.

Bolognese Lasagna

For bolognese sauce

1 tablespoon butter

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, finely chopped

1 celery stalk, finely chopped

1 pound ground beef

1 pound ground pork

pinch of nutmeg

1 tablespoon salt*

freshly ground black pepper

1 1/2 cups whole milk, at room temperature

1 1/2 cups dry red wine

2 tablespoons tomato paste

1 (28 ounce) can whole peeled tomatoes

1 (15 ounce) can diced tomatoes

For bechamel

2 tablespoons butter

2 tablespoons flour

2 cups whole milk, slightly warmed

pinch of nutmeg

For assembly

butter, for greasing dish

1 package 'ready-to-bake' lasagna noodles

1 cup grated Parmesan cheese

1/3 cup grated Romano cheese

Make Bolognese:

In a Dutch oven (or any large pot that retains heat well) melt the butter and olive oil over medium heat. Cook the onions, carrot, and celery until very soft and almost translucent, about 7 minutes. Add the ground beef and pork, seasoning heavily with the salt and pepper followed by a pinch of nutmeg. Break up the meat into smaller chunks while it begins to cook, and then stir in the milk. Allow to cook for 20-30 minutes or until almost all of the liquid evaporates and the meat is thoroughly cooked.

Work in the tomato paste until it is well distributed into the mixture, followed by the red wine, whole and diced tomatoes. Simmer for another 20-30 minutes or until the sauce is perfectly thick, meaty and delicious.

Make Bechamel:

In a medium sized sauce pan, melt the butter over medium heat. Whisk in the flour and allow to cook with the butter for 1-2 minutes or until there is no smell of raw flour and the mixture is a light golden color. Slowly add in the milk, whisking constantly, followed by a small grating of fresh nutmeg. Continue to whisk over lower heat until the mixture has become thickened and bubbles slightly.

Assemble Lasagna:

Preheat the oven to 400F and grease a 9x13 glass or ceramic baking dish. Place a layer of noodles on the bottom of the pan. Cover with 1/4 of the Bechamel, 1/4 of the Bolognese sauce, and then a sprinkling of the cheese. Repeat layering process, ending with cheese on top of the two sauces. Cover loosely with foil, and bake for 20 minutes. Remove the foil, and increase the heat to 425F to finish baking for 10 additional minutes or until golden brown and bubbly on top. Serve with a fresh grating of Parmesan or Romano cheese.

*This may seem like a salt, but it's imperative to season the meat/sauce at this, and only this time, as the meat will absorb the salt as it cooks in the milk and give the entire dish an amazing flavor.

Croque Monsieur Mac and Cheese

I've always wanted to try a croque monsieur. Something about the cheesiness along with the bechamel, ham, and French bread has always made my taste buds cheer. This croque monsieur mac and cheese, though, will definitely hold me over until I can travel to France for the real deal.

It's safe to say that this dish should feed six people. BUT the four of us devoured it last night. We were litterally fighting over who got to have the most seconds, and how many chunks of bread we had all had. Yup. It was that good. Between the sweet tanginess of the Gruyere, the creamy bechamel, the salty ham, and the gooey yet crunchy bread topping this dish is to die for. Prepare to fight for some seconds.

Croque Monsieur Mac and Cheese

From Food Network Magazine

For mac and cheese

1/2 pound cellentani (or any other curly noodle)

2 cups milk

2 cups Gruyere cheese, grated

1 cup Parmesan cheese, grated

2 large eggs

3 slices of white bread, roughly diced

2 tablespoons unsalted butter

1 onion, diced small

2 cloves of garlic, crushed then minced

3 tablespoons all purpose flour

1/8 teaspoon nutmeg

pinch of red pepper flakes

salt & freshly ground black pepper

1/2 pound deli ham, chopped

Make mac and cheese:

Preheat the oven to 425F and cook pasta according to directions to achieve al dente. Upon draining the pasta, put it back into the pot, add 1/4 cup of milk, and cover. Set aside.

Combine the Gruyere and Parmesan cheese in a bowl. In a medium sized bowl, beat the 2 eggs and 1/4 cup of milk; fold in half of the cheese mixture and the bread. Set aside.

In a saucepan, melt the butter over medium high heat. Add the onion and garlic, cooking until golden brown. Next, add in the flour, nutmeg, red pepper flakes, and freshly ground pepper and kosher salt. Allow the flour to cook, about 2 minutes. Slowly add in 3/4 cup water, whisking the mixture constantly while adding, followed by the remaining 1 1/2 cups milk. Bring the sauce to a boil, still whisking/stirring constantly until thickened. Remove from heat and add in the remaining cheese and pasta.

Pour half of the pasta mixture into a greased casserole dish. Top with half of the ham and then the remaining pasta mixture. Then top with the remaining ham and cover the dish with the bread/cheese mixture. Sprinkle some additional Gruyere cheese on top to have an extra cheesy and delicious top. Bake for 18-20 minutes, or until the top is golden brown and bubbly.

Cioppino

Trader Joe's is hands down my favorite grocery store. After leaving California when I was five to move back to Virginia, my family greatly missed our best friend Joe. Over the years though, they've expanded their stores and moved over here to the East coast- we couldn't have been happier. Finally, the blue corn tortilla chips, bruschetta, gourmet cheeses, cat cookies, and the infamous 2 buck Chuck among other family favorites. Last time I was there with my mom though, I was wondering around the frozen food aisle and stumbled upon an odd shaped bag, seafood mix? What is that?

It was a perfect find, that's what it was. Shrimp, scallops, and calamari. It was basically begging me (well my mom) to buy it and make chioppino, which I have wanted to make for years but have never had all of the ingredients at the same time. Us Arquiettes love our seafood, so it tends not to remain in the house very long.

BOY was I glad I found that. This fish stew is the perfect way to end the day. Hearty, warming, comforting, and surprisingly very healthy, it's the ultimate dinner after a cold, windy, winters day.

Cioppino

Adapted from Gourmet, March 1994

For cioppino

4 garlic cloves, minced

1/4 cup olive oil

1 medium onion, chopped

1/4 teaspoon crushed rep pepper flakes

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1 1/2 cups dry white wine

1 bay leaf

one 28 ounce can whole peeled tomatoes, pureed slightly

1 tablespoon tomato paste

1/2 pound medium shrimp, peeled and deveined

1/2 pound scallops

1/2 pound calamari

2 fillets of flounder, cut into 1inch pieces

1 can of clams with juice

fresh parsley for garnish

For croutons

4 slices day old white bread

1/4 cup olive oil

freshly ground black pepper

kosher salt

1/4 cup grated Parmesan cheese

Make Cioppino:

In a large pot (I used my favorite Le Cruset dutch oven) heat the oil over medium heat. Add in the garlic and onion, stirring until the onion is pale golden. Add the red wine vinegar and boil until evaporated. Add the red pepper flakes, wine, oregano, and bay leaf and simmer 5 minutes. Stir in the pureed tomatoes and tomato paste and bring the mixture to a boil.

Upon reaching a boil, add in the shrimp, scallops, calamari, flounder, and clams with juice and simmer, covered, for 15-20 minutes or until all of the fish is cooked. While the cioppino is coming together, make the croutons.

Make Croutons:

Line a baking sheet with aluminium foil and preheat the oven to 450F. Cube the bread sizes into 2 inch squares and place on prepared baking sheet. Drizzle olive oil evenly over the cubes, and sprinkle over salt and pepper. Top them off with freshly grated Parmesan cheese. Cook for 5-7 minutes or until golden brown and crunchy.

Assemble Cioppino:

When the Cioppino is ready, ladle into bowls, top with the hot croutons from the oven and sprinkle with fresh parsley.

Christmas Baked Macaroni

Do you ever have those days where everything just seems to go right? You wake up before your alarm goes off and you immediately feel awake and refreshed, ready to take on the day. You head to take your last exam of the semester as snow begins to blanket the beautiful grounds of UVA, making the lawn even more enchanting than usual. Your favorite chocolate turtle late is perfection; the chocolate to caramel ratio mastered, with a slight hint of espresso in the background. You feel uber confident waiting for your exam as others around you shuffle through notes and try to remember last minute facts. You leave your exam knowing you "rocked" it, and make your way home once again through the accumulating snow. And then, it's time to go home and you don't think it can get any better: but it does.

While the drive home was snowy and at points treacherous, it was an absolutely beautiful sight. The snow blanketing the farms, fields, and vineyards as you navigate the back roads. And upon your arrival at home, the sense of comfort and love overwhelms you; a fantastic feeling indeed. Shortly followed by putting the finishing touches on the Christmas decorations, a few ornaments here and there on the tree now it really can't get any better: but, nevertheless, it still does.

A brisk sunset run in the snow through the battlefield awakens your senses, and amplifies your happiness of being home for a whole month. The snow covered road, flakes still falling, and deer off in distance all seem truly magical. And then you go home and make a delicious dinner, piping hot out of the oven with hints of roasted tomatoes, sweet spinach and savory nutmeg, it's divine.

Christmas Baked Macaroni

For macaroni

1 pound elbow macaroni, cooked al dente

2 tablespoons olive oil, plus extra for drizzling

1 medium onion, chopped

3 garlic cloves, crushed then chopped

4 Roma tomatoes, diced

1 (10 ounce) package frozen spinach, thawed and drained of excess water

1/4 teaspoon red pepper flakes

1/2 cup grated Romano cheese (divided in half)

1/2 cup grated Parmesan cheese (divided in half)

2 cups fresh mozzarella, cut into 1/2 inch cubes

1/4 teaspoon ground nutmeg

1/3 cup bread crumbs

To Assemble:

Preheat the oven to 350F and butter a 9x13 inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until golden, about 6 minutes. Add the tomatoes, spinach and red pepper flakes, crushing them in your hands as you add to release the oils. Use a spatula to combine, and cook until heated through, about 5 minutes.

After the macaroni is cooked to al dente, return to the cooking pot. Add the vegetable mixture, 1/4 cup Romano cheese, 1/4 cup Parmesan cheese, all of the mozzarella, and nutmeg. Transfer to the prepared baking dish. Sprinkle the bread crumbs and remaining Parmesan and Romano cheeses on top. Drizzle with olive oil and place some pats of butter on top to ensure a beautifully golden and crisp topping. Bake for 30-35 minutes or until the top has achieved golden brown perfection.

Baked Rigatoni with Mini Meatballs

I know I'm still in finals mode because I forgot my camera back at school; good one Katie. And of course I forget it when I make the most beautiful, picturesque, perfectly swirled brownies and the gooeyest, cheesiest, and most delectable baked pasta dish ever. Seriously, I need to be done with school for the semester, this little wahoo needs a break.

I'm not exaggerating though in my description of this dish; it was absolutely fantastic. The mini meatballs have the most exquisite and defined flavor from the frying. Bechamel once again stands up to its high standards as one of my favorite sauce. And who doesn't love a dish oozing with fresh mozzarella and Parmesan cheese? That's right, personne n'aime pas (nobody! I had to throw in some of my French skills from 1020...only a few more semesters from hopefully being almost fluent, it's one of my college goals). So do your heart and soul some good with the ultimate comfort dish, you won't regret it.

Baked Rigatoni with Mini Meatballs

Slightly modified from Smitten Kitchen

Mini Meatballs

1/4 cup milk

2 small slices of white bread, crust removed

1 pound ground beef*

1 teaspoon crushed garlic

1 tablespoon dried parsley (or fresh if you have, but up the amount to 2 tbs.)

1/3 cup freshly grated Parmesan cheese

1 large egg

1/2 teaspoon kosher salt

freshly ground black pepper

1 cup all purpose flour

olive oil, for frying

Bèchamel

4 1/2 cups milk**

6 tablespoons butter

6 tablespoons flour

a pinch of freshly grated nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Finishing touches

1 pound rigatoni, cooked al dente

3/4 cup freshly grated Parmesan + additional for topping

1 cup fresh mozzarella, diced into 1/2 inch cubes

1/3 cup milk

*For meatballs or any meat sauce, I usually use a mixture of ground beef and ground veal which really gives the dish a well-rounded bold taste. Also, the ground beef my mom buys is this amazing organic ground beef, you can really taste the difference!

**Don't use skim milk!! This won't allow you to achieve the full bodied bèchamel that you want in a dish like this. Whole milk, or even 2% is preferable, but if all you have is skim milk you can even it you with half&half or heavy cream in a 3 1/2:1 milk to cream ratio.

Make the mini meatballs:

In a shallow dish or plate, soak the crustless bread in the milk for 3-5 minutes. After soaking, squeeze out the excess milk and place in a larger mixing bowl. Add the ground beef, garlic, parsley, cheese, egg, salt and pepper. Gently combine the ingredients mixing with your hands, the best tool in the kitchen might I add, until they are evenly mixed and distributed.

Pinch off small lumps of the meatball mixture, forming balls of a size slightly larger than grapes by rolling the mixture between your palms. When all the meatballs have been formed, roll them in flour to attain a nice coat for frying.

Heat up a skillet with enough olive oil to evenly cover the bottom of the pan (I used a non-stick, they work miracles). When the oil is hot, place 15-20 meatballs, or however many you can fit in your specific skillet so that they all have enough room to move around and be happy. Brown them until they have formed a nice crust, remove, and then place on a paper towel lined plate to drain the excess grease. If you have a splash guard, a mesh cover for a frying pan, this is the perfect opportunity to use it to prevent a greasy stove top!

Make the bèchamel:

Heat the milk in a small saucepan until just warm, not allowing it to boil. In a large saucepan melt the butter over low heat, and upon melting whisk in the flour until just combined- the mixture will be very thick. Add small increments of the milk a little at a time, keeping the consistency thick until all the milk has been added and you are left with a thick, creamy, and smooth sauce. Stir in nutmeg, salt, and pepper.

Finishing touches:

Pre-heat the oven to 400F and grease a 9x13 baking dish. After the rigatoni has reached al dente, drain, and return to the cooking pot. Add in the bechamel, mozzarella, mini meatballs, Parmesan cheese, and gently stir with a spatula until evenly distributed. Pour into the prepared baking dish and drizzle over the remaining 1/3 cup milk. Finish the dish off with some more freshly grated Parmesan on top. Cover with foil, and bake for 15 minutes. Remove the foil, and cook for another 5 minutes or until the top is slightly browned, bubbly and oozing with delicious-ness.

Grilled Mahi Mahi with Green Gazpacho Sauce

Grilled Mahi Mahi with Green Gazpacho Sauce

The simple rub on the mahi mahi (salt, pepper and cumin) goes perfectly with the sweet, spicy combination of the green gazpacho. And not to mention, the texture is to die for!

For gazpacho:

1/2 a large English cucumber

1 jalapeño, seeded and diced

1/4 cup chopped fresh parsley

1 tbs. rice vinegar

3 tbs. olive oil

4-5 green onions, chopped

Pulse all ingredients together in a food processor, scraping down the sides and making sure everything gets incorporated evenly. The consistency should be mainly smooth, with a few small chunks here and there. Best when served slightly chilled.

Pea Pesto

Flashback to kindergarten: Katie, Lion King backpack in hand and hair all done up in a French braid, runs to the 1990 Volvo Station wagon after a half day of school. She goes with her mom to Paul's Bakery to get her favorite sprinkle doughnut and then comes home to eat her signature lunch- noodles and peas with butter and salt- before taking a nap while watching the Beauty and the Beast with her mom :)

Flashnow: an updated, more gourmet version of my favorite noodles and peas. Still noodles, although penne instead of egg. Still peas, although in a pesto variation and served with tuna instead of butter and salt. Delicious then, delicious now.

Pea Pesto

2 cups cooked peas (I just thaw out frozen one and then pop them in the microwave)

3 tbs. chopped fresh mint leaves

1/4 cup pine nuts

1/4 cup olive oil

1/2 cup parmesan cheese

salt & pepper to taste

Beef Tacos

I've never been a taco bell fan, but give me a chipotle burrito or two and I'm in heaven. Yes, I have eaten two chipotle burritos before: this girl can eat!

It's just something about the tenderness, the smoky spicy combination of the barbacoa that just seems to make your taste buds sing with joy. That's what I was aiming for with this beef taco recipe- and I have to say I think I achieved it...and maybe even went a little beyond that.

Normally I'm all for the toppings: give me peppers and onions, corn and tomato salsa, guacamole and cheese, and then a heavy, almost drowning, bath of sour cream. Tonight though I stuck to the basics, just a little bit of cheese on a flour tortilla and into my belly. And man, I think it was just what I needed. The taste of the meat was impeccable, right on point, and with the minimal toppings it shone as the star of my meal. I can't wait for leftovers tomorrow...or maybe even a little later if I can't stay away :)

Beef Tacos

2-3 lbs. Chuck roast

2 tbs. olive oil

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. spicy Hungarian paprika

1/2 tsp. salt

1/4 tsp. pepper

1 chipotle in adobe

1 tbs. tomato paste

1 cup beef/chicken stock

4 garlic cloves, smashed then chopped

1 medium sweet onion, diced

In a large skillet, preferably non-stick, heat the olive oil. Combine the chili powder, cumin, paprika, salt and pepper and generously rub on both sides of the chuck. Once the oil is hot, sear the meat on medium high heat for 2 minutes on each side. This forms a nice crust and gives the meat an ever better, more intense flavor.

Remove the meat from the skillet and place in a crock pot, cover with the chopped garlic and onions. Add the stock into the skillet and use a wooden spoon to scrape off the yummy brown bits. Stir in the tomato paste and chipotle pepper and allow to cook for 5 minutes, or until the sauce has just started to thicken. Pour over the meat back into the crock pot.

Cook on low for 6 hours. Upon being finished, used two forks (or tongs) to pull apart the meat and plate up for tacos, nachos, or anything you wish!

Seared scallops with brown butter & white wine sauce

Sorry Jacks- you missed a really, really good dinner. But it was so good, I'll be making it again. No worries.

It's funny because I never used to like scallops. And I never used to eat a whole asparagus, only the tips. Last night though, this whole plate was in my belly within a matter of minutes: delicious.

Since I started eating scallops, I've always used one word to describe what they taste like- butter. Rich, creamy, never rubbery and never fishy. The way these particular scallops are prepared is perfect because the savory taste of the browned butter adds to the richness of the scallops, making them even more succulent and melt in your mouth good. And the white wine reduction? Heavenly. Served with grilled asparagus and jasmine rice, it's perfect.

Seared scallops with brown butter & white wine sauce

1 1/4 lbs. fresh, wild scallops

2 tbs. butter

salt & pepper to taste

1/2 cup white wine, preferably sauvignon blanc

juice of half a lemon

2 tbs. chopped fresh parsley for garnish

In a large skillet, melt the butter over medium heat. While the pan preps, season the scallops generously with salt and pepper on both sides. After the foam from the melted butter subsides and the color turns rich, add in the scallops. Once you have put them in the pan, don't touch/move them or you risk attaining the delicious browned crusty color. Cook for 2 minutes on the first side before turning. Cook for an additional 2 minutes on the other side before removing.

Carefully add the white wine and lemon juice to the hot pan to deglaze all of the browned bits from the pan. Stir the sauce constantly for 1-2 minutes, still on medium heat, until the sauce thickens. Pour over plated scallops, garnish with parsley, and serve immediately.

Sicilian Style Veal

I love me some veal. Veal marsala? Yum. Veal parmigiana? Yum. Veal shanks? Yum. Veal in general, anyway you make it it just yum, yum, yum.

I wanted to try something different though, where the flavor of the veal really had the opportunity to shine through and not be overpowered by another thick sauce. Don't get me wrong, I love a good marinara or marsala sauce, but sometimes I just want a meaty veal taste without all the other stuff. And also don't particularly feel like slaving over the stove.

So I give you: Sicilian style veal, delicious. By simply browning the veal in a butter/oil combination it intensifies the rich, meaty flavor and allows it to really shine through. And finishing the dish off with the lemon juice adds that fresh kick that everyones taste buds love.

Simple. Easy. Delicious. Veal!

Sicilian Style Veal

1 pound worth of Veal Scallopini

4 tbs. butter

1 tbs. vegetable oil

salt & pepper to taste

juice of 1 lemon

1/4 cup chopped fresh parsley

In a large saucepan, heat 3 tbs. of butter and the oil over medium heat until melted and hot. Season the veal on both sides with generous salt and pepper. When the pan is ready, add as many scallopini that can fit into the pan without crowding (I did two batches of four) and cook for about 2 minutes on each side or until they are a delicious brown color and cooked though. Transfer to a warm plate while cooking the other pieces.

After all the scallopini have been cooked, transfer them all to the warm plate. In the saucepan, add the remaining 1 tbs. of butter and the juice of one lemon to degalze all of the yummy brown bits from the pan, my favorite part :) Add the veal back into the pan along with the parsley, turning them to coat with the succulent butter sauce. Serve immediately.

Italian Shrimp Kabobs

Kabobs: normally you think of shrimp or steak, laden with pineapple, red onions, tomatoes, or other different varieties to slide right onto your place and devour. These Italian little babies, not so much. But honestly, they're even better.

The combination of the grilling as well as the light breading makes for a crunchy outside before chowing down the succulent, center. And the seasoning? On point. Just enough garlic and parsley to perfectly accentuate the sweetness of the shrimp. YUM

Italian Shrimp Kabobs

30 peeled, veined, medium size shrimp

2 tbs. olive oil

2 tbs. vegetable oil

3 garlic cloves, crushed then chopped

2 tbs. fresh parsley

1/4 cup fresh bread crumbs

salt & pepper to taste

Place shrimp in a large bowl. Drizzle over the two oils until the shrimp are evenly coated. If you need to add more, do so in equal increments of the two. Toss in the garlic, parsley and bread crumbs to combine. You don't want the shrimp to be completely covered/breaded in the crumbs, just a light dusting.

Preheat the grill (indoor or outdoor) and make sure it is covered well with non-stick spray. Skewer the shrimps, piercing each twice as show in the picture, and cook for 2 minutes on the first side, flip, and only about a minute on the other side or until they just turn pink as no one likes dry shrimp. Serve immediately.

Grilled Tomatoes

I wrote earlier about how our neighbor brought over a load of tomatoes...well be brought more! We were already grilling up some flank steaks for dinner tonight so I though, why not some tomatoes? They turned out amazing. Extremely tender and perfectly infused with rosemary (from our back porch potted garden might I add) it was the perfect accompaniment to a simple steak.

Grilled Tomatoes

5 large tomatoes

2 tbs. olive oil

2 tsp. kosher salt

1 tsp. pepper

3-4 fresh sprigs of rosemary

On a large square of foil, arrange the rosemary sprigs so that the tomatoes can be easily placed on top. Before placing them face down however, drizzle the olive oil on the flesh side and season with salt and pepper. Invert onto the rosemary. Place on a hot grill for 5-6 minutes or until tender and juicy.

Tomato Lasanga

Fresh tomato sauce? Check.

Fresh Parmesan cheese? Check.

Easy bechamel? Check.

Tomato lasagna? Yes please!

I've never made a lasagna like this. Now, I don't think I make any other lasagna but this. By using a bechamel instead of ricotta or other mixture of cheese, the texture is a delicious sort of velvet in your mouth. And the taste? Well, other than the best lasagna you'll ever have, it's creamy, rich, and yet light, but oh so satisfying.

Tomato Lasanga

12 quick cooking lasanga noodles

1 batch of fresh tomato sauce*

2/3 cup flour

1/4 pound (1 stick) butter

3 cups milk, warmed

1 cup heavy cream, warmed

salt & pepper to taste

a pinch of ground nutmeg

1 cup fresh grated Parmesan cheese

Make Bechamel:

In a medium sized sauce pan, melt the butter over low heat. Upon melting whisk in the flour until incorpated and thick. Slowly, but continuously, whisk in the warmed cream/milk. The mixture will thicken rapidly at first but it's important that you keep whisking and adding liquid. After all the liquid has been added, throw in the salt, pepper, and nutmeg. Continue to whisk for about 5 minutes, or until the mixture has a thick and creamy texture. Remove from heat to assemble lasagna.

Assemble Lasagna:

Preheat the oven to 350F. Grease a 9x13 glass or ceramic baking dish and cover the bottom with a thin layer of bechamel. Lay three of the lasagna noodles side by side to cover the bottom. Ladle a good amount of tomato sauce to spread over the noodles, cover with two ladles of bechamel and then sprinkle with parmesan cheese. Continue layering until all the sauce and noodles are used. Top with remaining bechamel and parmesan cheese.

Cook, uncovered, for 30 minutes or until the sauce is bubbling.