Luscious Spaghetti Carbonara

Let me be quick and to the point.

I love this pasta!!! 

It's insanely good, and it's a Tyler Florence recipe which is always the ultimate kind.  He can rock some recipes!

If you've never had it before, Spaghetti Carbonara is a simple and a relatively inexpensive meal.  His recipe calls for bacon although I think pancetta is the original way to make it.  It's rich and very decadent which is probably why I haven't made it at home yet, because I usually save those meals for the special dinner out.  My kids ravaged their plates and asked for more, so needless to say it was a major hit at our house!

If I have any Italian comfort food fans out there, here is your go-to dinner for a fancy pants meal without all the fuss.  Perfect for birthdays, dinner parties, or a Friday night- classic movie night at home!

Spaghetti Carbonara

Kosher Salt (I used sea salt.)
Extra Virgin Olive Oil (I omitted this since my bacon was fatty enough, but I'm sure it's good.)
8 slices of bacon, cut crosswise into thin strips
1 onion, chopped
4 large eggs
6 Tbsp. heavy cream (I used half n half.)
1/4 c. freshly grated Parmigiano-Reggiano cheese
1 lb. spaghetti
1/4 c. chopped fresh flat leaf parsley (I used fresh basil.)

Bring a big pot of salted water to boil for the spaghetti.

Heat a three count of olive oil in a skillet over medium heat.  Add the bacon and onion and cook for 7-8 minutes, until onion is caramelized and the bacon is crisp.  While that is going, crack the eggs into a large serving bowl.  Scrape the bacon and onion into the bowl along with the cooking fat. (I drained the fat here instead....sorry Tyler but a girl has to think of her arteries from time to time.)

By now your pasta water has come to a boil. Throw in the spaghetti and give it a stir to separate the strands; cook for the time allotted on the box for al dente pasta. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl while whisking the bacon and eggs the entire time.  (You want to be careful not to curdle the eggs here.)  Then drain the pasta and add it to the bowl.  Give everything a toss.  Invert a plate on top of the bowl top hold in the heat and let the pasta set for 5 minutes.  Remove the plate and toss in some salt and lots of cracked black pepper (YUM!) and the parsley, and you will have a beautiful, comforting Italian dinner!

**Tyler Florence is the BOSS of cooking, so I recommend doing it his way first. :)


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Easy (One Pot!) Sausage & Tomato Basil Pasta

Italian food is one of my favorite things to eat!  It's comfort food to me and my husband, but it's more of a dressier version than chicken pot pie or beef stew is.  Don't you think?!  

This recipe is the end all of easy Italian recipes.  The flavors are fresh and vibrant and it's beautiful in color!  The food feels decadent with complex flavors.  Surprisingly this Italian inspired dish is actually one of the healthiest pasta dishes I've ever eaten!  Well, partly because I chose to make it that way.  I substituted turkey sausage--which happen to love--and I used multi grain pasta.  Although I did add some mozzarella cheese to add extra creaminess, I used part skim instead of whole fat cheese.  Whole wheat or multi grain pasta, turkey smoked sausage, tomatoes, fresh basil, garlic and onion, oregano, lots of black pepper, and mozzarella and parm cheese complete this wonderful meal!

The best part of all is it's a one pot dish!  It all cooks together in the same dish at the same time!!  The pasta water turns into a luscious sauce that is slightly creamy and just delicious!  

If your looking for an amazing new recipe to zest up your weekly line up that won't kill your healthy eating or take an afternoon to prepare, here is it!  Enjoy with loved ones and serve with salad or bread of choice.

 

One Pot Sausage & Tomato Basil Pasta

Adapted from: The Slow Roasted Italian

Olive oil

1 13 oz. pkg. Turkey smoked sausage (I use Butterball) sliced

1 lb. Dried whole wheat or multi grain spaghetti

3 c. Halved grape tomatoes

Basil leaves (about 20-30), torn

3-4 Cloves garlic, sliced or minced

1 Onion, diced

Dash of dried oregano

1 1/2 tsp. Salt

1 tsp. Black pepper

1/2 c. Parmesan cheese, grated 

1 c. Mozzarella cheese, diced

4 1/2 c. Water

In a large pot over medium heat, add a dash of olive oil and sauté onion and sausage till the sausage is browned.  Drain extra grease; there won't be much.  

In the same pot, add everything else to the sausage and onions while reserving about 10 basil leaves, 1 cup of the tomatoes, and all the cheese.  Add the water to the pot.

Bring to a boil with the lid on.  Once boiling remove lid and keep boiling for about 7-9 minutes or till pasta is just cooked. You may have to stir a couple of times.  Most of the liquid will absorb but if you're left with way too much, using a ladle remove a little of it.  You do want to leave some in there... It's the yummy sauce!

Add the parm and stir it around until mixed in.

Next add remaining tomatoes, basil and mozzarella cheese.

 

Stir it until it's well incorporated and immediately serve.  Add a little extra black pepper on top.

I accidentally kept my stove burner on low while putting in the last ingredients so all the mozz melted completely, but whether melted or chunky, it's tastes absolutely amazing!  This is one of the best pasta dishes!

Comforting Baked Ravioli

I'll start off by saying it was difficult to narrow down the title for this post.

Shall it start with...

Amazing!

Elegant 

Easy

Fast

Delicious

Savory

Hearty

Family favorite

The list goes on but ultimately it's all of those things which make it comforting to me!

Let me intoduce you to your new favorite go-to meal!  This is truly Italian-esque comfort food in everyway possible way.  It's the perfect easy meal for a busy mom who needs a few trademark simple meals on hand everybody eats, yet it's tasty enough for company.  This baked ravioli tastes absolutely divine, looks made from scratch (but so isn't), only calls for a handful of ingredients, and is soooo easy to make!  It's a cross between simple ravioli with sauce and lasagna, which is delish but so time consuming.  

You could dress this recipe up as much as you like.  Maybe adding fresh chopped spinach, olives or fresh basil.  You could even add some ricotta cheese for an even creamier dish.  This is the outline to a very basic, easy, amazing recipe!  You really can't go wrong with here.  

I made it last when my family came in to stay with us, and it was a big hit.  Our children gobble it up every time!  We enjoy eating it with a fresh salad and hot garlic bread.  Your family will love me, errr, you for this delicious baked ravioli!

Baked Ravioli

1 pkg. frozen beef ravioli (or cheese) We like Kroger's brand.

1 jar of your favorite marinara sauce

2 cups shredded mozzarella 

Grated Parmesan cheese, optional

Italian seasoning

Salt 

Preheat oven to 350 degrees F.

Grease a 9x13 inch baking pan.  

Pour a little sauce in the bottom and spread out to evenly coat the pan.  Line up the frozen ravioli to make an even layer.  Next layer 1 c. mozzarella cheese.  Next about 1/2 of the remaining sauce.  Repeat layers ending with the mozz cheese.  Sprinkle Parmesan cheese over the top and Italian seasoning and salt to your liking.

Bake covered with foil for about 40 minutes and uncovered for another 15-20.  Done!

Leslie's Easy Eggplant Parmesan

Our family LOVES chicken or eggplant Parmesan when it's done really well!  

(Pssst... Tyler Florence has the best recipe.)

This eggplant parm is delicious too, and something I can throw together quickly.  Granted, I tend to make homemade marinara sauce a lot so it doesn't take me long, but here I use "semi homemade" because I also add in a jar of marinara sauce.  If you're very short on time, just use the jarred sauce and it's still really good.  No judging here! ;)

This may recipe may sound like it should be complicated, but when using already sliced and breaded eggplant, that eliminates all the work that goes into preparing it.  This sauce is hearty and full of flavor!  Let it simmer on low or put in the crock pot on low to meld together in richness and flavor all afternoon!  It would smell great to come home to after church or work.  If you cook the eggplant and pasta while the sauce simmers, it saves a lot of time.

Good timing is essential when cooking! 

We enjoy this meal with a salad and sometimes salty garlic rolls, but last night I chose sautéed summer squash instead.  Delicious!  Enjoy for yourself!

Heads up:  This recipe is original to The Cozy Little Kitchen, and those of you who have followed long enough know most of my recipe ingredient portions are somewhat guesstimated.  It's just how I was raised to cook, so adjust seasoning to your own liking!

Easy Eggplant Parmesan

Serves: 4-6

Sauce:

1 jar of favorite marinara sauce (no meat please) I happened to have Prego Garden Veggie

1 large can of diced tomatoes undrained or crushed tomatoes (depending if you like a chunky or smooth sauce)

Extra Virgin Olive Oil

1 Tbsp. Or 2 cloves Minced Garlic (I used pre-minced in the jar.)

1/2 medium onion or about 3/4 c. diced (I used pre chopped frozen onion.)

1 Tbsp. Tomato paste

1 Tbsp. Italian seasoning

Dash of crushed red pepper

1 tsp. Sugar

Salt & Pepper

1 lb. pasta, cooked according to directions (I used more like 2/3 the box, but we like saucy pasta!)

Frozen breaded Eggplant Cutlets (I used Trader Joes brand.)

Mozzarella cheese, about 1 1/2 cups

Parmesan cheese, about 1/2 cup

Basil leaves for garnish

Set a large pot over medium heat and add a couple swirls of oil around the pot. Once hot, add the onion and cook until soft and tender, about 4-5 minutes. Add the garlic and cook another minute before adding the canned diced tomatoes and tomato paste.  Stir together until tomato paste is blended.  Add the Italian seasonings, crushed red pepper, sugar, and generous salt and pepper (to taste!).  Allow this to simmer for a few minutes before adding the entire jar of marinara sauce.  Stir together and taste to see if anymore salt or pepper needs to be added.  Sometimes here I add a splash of EVOO for good measure and extra richness. Put the lid on a simmer for about 25-30 minutes on med-low heat.  Stir occasionally.  I use a heavy glazed cast iron pot to ensure it doesn't scorch.

While that simmers, preheat the oven according  to directions on the frozen eggplant box.  Place the eggplant on a sheet tray lightly sprayed with oil or lined with parchment paper.  

Bake the eggplant according to directions.  Mine was about 18 minutes.  Bake on a rack in the middle of the oven to get them crispy.

Once the eggplant is done, spoon some of the finished marinara sauce right over the eggplant while still on the sheet tray.  Sprinkle with cheeses and place basil leaf on top.  Bake another 3 minutes or until melted.

While that's in the oven, add cooked and drained pasta to remaining marinara sauce in the pan and stir together.

To serve it up, ladle a portion of saucy pasta in your large bowl, and place 2 eggplant Parmesan on the top!

Voila!  Enjoy.

Easy Pizza Pockets

Our family loves pizza!  I try not to eat it too often since it's a splurge, but I think making it at home is always a little healthier than going out for it.  At least I know what ingredients go into what my family eats!  Why am I even mentioning health in the same blog as pizza pockets, anyways!? 

These pizza pockets are fast and simple to make, depending on the ingredients you use.  Here I simply used shredded mozzerella cheese and turkey pepperoni. Yuuummmmy!  I added lots of extra cheese to a few for the cheese lovers... ME!  My little secret ingredient to make them easy to make and taste so good is frozen bread dough.  It thaws and rises in just a few hours, but once it's ready these pizza pockets can be assembled and baked in no time at all!  I also like making calzones filled with a parm, mozz, ricotta mixture with turkey Italian sausage, onions and peppers, but that's for another post.  I got the idea for all of these delicious things from The Pioneer Woman, Ree Drummond, who is very familiar with pleasing her sweet family with easy meals.  I love watching her cooking show, because it feels so real and heartwarming.  The farm life and the way she cooks reminds me of my childhood.  Amazing memories of a simpler time.

The inside of the pockets are filled with gooey cheese, pepperonis, and dried oregano.   The pockets are made of golden, crisp crust with a shower of herbs & spices that make them delicious!  Everyone has their own bowl of luscious, zesty semi-homemade marinara sauce that we dip them in, and it's what makes them taste that like your favorite pizzeria!  Complete the meal with an yummy Italian salad and everybody will be asking for this meal again very soon.  Friday night pizza just got a lot more fun!!

Easy Pizza Pockets

Serves 2-3**

1 loaf frozen bread dough, such as Rhodes

1 1/2 c. shredded mozzerella cheese

21 turkey pepperonis 

Dried oregano

Garlic salt

Pizza Seasoning**

1 egg

Olive oil

Preheat the oven to 375 degrees.

Crack the egg into a small bowl and add about a teaspoon of water.  Whisk together with a fork and set aside.

Allow the frozen bread dough to thaw and rise as if you were about to make bread. Once risen, divide the loaf into thirds by pulling it apart.  Pat into a round shape and place on a floured surface.  Roll,out into a circle(ish) shape.

On one side, sprinkle 1/2 c. Mozzerella cheese, a dash of Oregano, and 6-7 pepperonis, keeping the edge of the dough exposed.  Take the egg wash, and using a brush or your finger, brush the egg around the edge of the dough to help the pocket glue together when folded.

Carefully fold over making a pocket.  Press the edges together, fold them up, and roll or crimp as you would pie crust.  You want the edges to be sealed, but it doesn't have to look pretty.

Place the pizza pockets on a parchment lined baking sheet.  Brush the pizza pocket with olive oil, and generously shower with garlic salt and pizza seasoning.  Bake for about 15 minutes or until light golden brown.

Allow the pizza pockets to cool for a few minutes before slicing. Or serve whole with a side of zesty marinara sauce.

** I bought my pizza seasoning in the food section at T. J. Maxx.  It has yummy spices like garlic, oregano, basil, crushed red pepper, salt, etc.  You can always substitute pizza seasoning by sprinkling some Italian seasoning and crushed pepper instead. :)

**This recipe can easily be doubled for a bigger family.

Zesty Marinara Sauce

1/2 Jar of Marinara Sauce, I used Tomato-Basil

2 Tbsp.Extra Virgin Olive Oil (a couple swirls around the pan)

1 Tbsp. Minced Garlic

1 tsp. Dried Oregano

Black Pepper

Set a saucepan over medium heat and add the oil.  Once hot, add the garlic and oregano (crushing in your hand with your fingers as you add it in).  Cook for a couple minutes and then add the marinara sauce and a black pepper to taste.  Stir everything together a let simmer for a few minutes to blend the flavor together.  Pour into small bowls for each person to dip their pizzas pockets in.  Yum!

Fresh Tomato-Basil & Garlic Linguine

One of my all time favorite things to eat is pasta!  I love Italian food as a whole but especially pasta.  I bought some fresh herb linguine at the farmer's market this week.  Because it's more expensive (about $2.00 a person), it's real treat!  Seeing as I've only made it for my husband and and I, it's a luxury that easier to afford every once in a while.

The freshness of it makes it more tender and SO delicious!  There's a big difference from the usual dried kind.

Tonight I wanted to use it in a way the pasta shines through.  I didn't want to smother quality pasta in a heavy sauce, so I made one of my go-to easy and scrumptious pasta recipes!

This recipe only has 5 main ingredients: pasta, grape tomatoes, fresh basil, garlic, and onion.  Everything was cooked in a mixture of extra virgin olive oil and butter, seasoned simply wth salt and freshly ground pepper and finished with grated Parmesan cheese.  You can always add more like crushed red pepper, olives or mushrooms for even more flavor.  I came up with this "recipe" myself, so it's a loose one that can be tweaked to your liking. I used a lot of garlic, but it really makes it savory and the basil gives it a sweet burst of freshness! This dish would be delicious with crust bread on the side!  

Simple, easy, fresh, and lovely.

It's a fast meal to make and easy to make for just a couple of people or a whole table full!  This beautiful Tomato-Basil Linguine will make you look like a home chef!

Fresh Tomato-Basil & Garlic Linguine

Serves 2

2 servings of linguine, fresh if available, cooked 

1 pint grape tomatoes, halved lengthwise 

Bunch of fresh basil (about 20-25 leaves)

4 Cloves garlic, thinly sliced (minced, if good but whatch to make sure it doesn't burn.)

1/4 c. Red onion, sliced thinly

Extra virgin olive oil

Butter

Salt & Pepper

Fresh Parmesan cheese

In a skillet over medium heat, add approx. 1 Tbsp. oil and 1 tbsp. butter.  

Add the onion and cook for a minute.  

Add the tomatoes and some salt, and cook for another minute. 

Add the garlic and cook for a couple minutes until everything comes together and the tomatoes are softened and onions are tender.

Pour in the cooked linguine, the rest of the basil, and add about 1/2 cup of freshly grated Parmesan cheese, black pepper and salt to taste.

Divide up in bowls, and finish with a little more cheese and pepper, and a sprig of basil.

Enjoy!

Vanilla Bean Tiramisu

 

There are a few desserts that kind of..... intimidate me.  Probably because I only see them in restaurants, and nobody seems to really make them at home.  You know, those desserts!  Give me all the cookie, brownie and pie recipes you want, but there is something about a dessert like the Italian classic tiramisu that I would never normally think of making.

 

That is until last week when we were going to a friend's house for a homemade Italian supper.  When I asked what dessert I could bring, she casually mentioned tiramisu.  I confidently said, " that sounds great!".  (Although, I've never made that before!)  Behold, a challenge was in front of me and I like those!  I was to make my first tiramisu for new friends! 

 

Let me tell you guys that there are a few steps, but it's really so simple to make.  This is coming from a girl who has only eaten tiramisu a couple of time and didn't know what in the world it really consists of!  I was intimidated for no reason, and in fact it was really fun to make.  

 

I knew the recipe I wanted to try.  I saw the Gabrielle and Debi from Extra Virgin (The Cooking Channel) make this on an episode a while back and thought it looked amazing!  He is Italian, and so who better to learn from?  This recipe came out supremely delicious!! 

 

The only major thing I changed from the recipe is that I never have liked the alcohol taste in tiramisu (call me crazy), so I opted to keep it out and replace it with the smooth, warm flavor of  vanilla.  Oh, what a good decision!!  I used my vanilla bean paste instead of giving my kidney for a vanilla bean pod.  If you haven't used vanilla bean paste, I urge you to look for it in the nearest specialty food store or order it online.  Mine comes from The Fresh Market for 7.99, but I think I've seen it at Home Goods, too.  This stuff is like vanilla extract meets vanilla beans and is really amazing!  It's a paste and has vanilla beans in it (duh, Leslie) so not only is the flavor more concentrated than extract, but you have the pretty specks of beans, too!

 

 

The addition of vanilla resulted in a lusciously delicious mascarpone cream for the filling.  (Mascarpone cheese is basically Italian cream cheese, and I get mine at Trader Joes.   See picture.) 

 

The filling for the tiramisu is really light and fluffy.  It consists of whipping egg whites with sugar and folding that in a mixture of egg yolks, sugar, mascarpone cheese, a dash of strong coffee and vanilla bean paste.  It's quite hard to not eat this with a spoon while you're assembling!

 

This cream is then layered with coffee soaked cookies and a dusting of cocoa powder.  Finish it off with lots of dark chocolate shavings and you have a gorgeous homemade tiramisu!  It's really that simple.  There is no baking or cooking involved to make such an elegant dessert!

 

Everyone loved the dessert (whew!), and we had a really wonderful night with some new friends just sitting around the table, eating, telling stories, laughing and drinking coffee!  There's nothing like good food to bring people together and make an evening really worth remembering!

  

 

 Vanilla Bean Tiramisu

Makes about 10 Servings

 

3 c. brewed Coffee

2 (8 oz.) containers Mascarpone Cheese

5 *fresh* Eggs, separated

14 oz. Savoiardi Cookies, known as "Lady Fingers"

4 oz. Sugar, plus 2-3 Tbsp. for the coffee

1 1/2 Tbsp. Vanilla Bean Paste (or 2 shots of rum or Marsala)

Pinch Salt

2 Tbsp. unsweetened Cocoa Powder

1/4 c. Dark Chocolate,  shaved to garnish (I used 60%)

 

 

Make the strong coffee and pour in a shallow bowl, add about 2-3 Tbsp. sugar and allow to cool. 

 

Mix the egg yolks with 2 ounces of sugar, until you obtain a very pale yellow, creamy mixture. 

 

 

 

 Work the mascarpone cream in a bowl using a wooden spoon to rid of lumps and then add this to the sugar-egg mixture.  Add the vanilla bean paste and I added about 1 Tbsp. of the cold coffee, too.  Continue to mix very well.  I used a whisk and then a wooden spoon for this. 

 

 

 

 In a large separate bowl, mix the egg white, salt, and remaining 2 oz. sugar until the eggs get firm and fluffy. 

 

I acted like I was making meringue, so I used the stand mixture and gradually added the sugar a little at a time once it got to soft peaks.  Once the sugar was added, I cranked up the speed to high until I got pretty stiff peaks. 

 

 

 

Gently fold the fluffed egg whites into the creamy mascarpone mixture.   Keep in mind, you want to keep this a fluffy mixture, so I didn't mix this in until smooth.  There was probably still a little egg white that wasn't completely incorporated.  Once you get it on the tiramisu, you won't taste it.  It will just remain light and airy this way!

 

 

 

 Have your best cocoa powder handy with a small sieve for part of the layering process.

 

 

 Here is my work station.  As you can see I have my bowl of coffee, my dish where I'm layering it all in, and the fluffy marscapone mixture on the other side.  My cocoa powder is handy and so are my lady finger cookies (though not seen here). 

 

 

Begin by taking the cookies one at a time and dipping them halfway in the coffee mixture.  Place the cookie dipped side up in the dish so the coffee will gradually seep through the cookie without making it completely mushy.

 

Do this until the bottom of the dish is lined with cookies. 

 

 

 Next, heap a big dollop of the cream and spread out evenly over the cookies. 

 

 

 Next, using your small sieve, dust cocoa powder over the cream. (No picture here.)

 

Repeat the steps ....

 

Cookies

 

 

Cream

 

 

 Cocoa powder. 

 

 

In my dish I actually assembled 3 layers, layering completely to the top of the dish, because it will settle a bit.  I ended up having some cookies and a little cream left over.  (Mmm, cookies dipped in cream for a snack!)

 

This is my favorite part...

 

Shaving the chocolate bar right over the finished tiramisu at the very end.  I like lots of chocolate!

 

 

 Store this is the fridge for at least 3 hours. Cut into squares and enjoy!  Eat within 2 days for the best taste, but that won't be a problem!   

 

**Be aware there are raw egg in here, so please don't it allow to sit out of the fridge for very long!  This probably wouldn't be a good idea at a picnic.**

 

 

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