Well, to my surprise "everyday dinner recipes" was the winner this week. These are a few of my family favorites. Starting with carbonara, it is so easy. The chicken can be omitted and I have also used Italian sausage which is really good. I originally made my carbonara with whole eggs but an Italian friend of mine said she used just the yolks (her Grandmother's recipe in Italy) naturally I had to try it and she was right it was better, much creamier (thanks Diane). I did find that you had to thin it out with reserved pasta water. The next recipe is cheeseburger pie, I have made this for years, everyone loves it, serve it with a salad. Last, roast chicken which is one of my favorites I usually make it with the thighs. I am picky with my chicken, Sunset and Caputos both have the Amish chicken, good quality. Sorry, just one picture, this is after all the week before Christmas! I am hosting a dinner party for 8 on Tuesday so look for those recipes on Wednesday. Enjoy!
Carol
The winner this week is everyday dinner recipes!
Carbonara
1 pound spaghetti
2 tablespoons extra-virgin olive oil
3 ounces pancetta, sliced into small strips (can use bacon)
3 garlic cloves, finely chopped
2 chicken breasts, cooked and cut into strips or diced
¼ cup dry white wine
4 egg yolks
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
Reserved pasta water
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften, add the cooked chicken.
Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
Cheeseburger Pie
1 unbaked pie crust-9”
1 lb. Ground beef
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
½ cup bread crumbs
1 cup tomato sauce
¼ cup chopped green pepper
Cook ground beef, season with salt and pepper. Drain ground beef and stir in oregano, green pepper, breadcrumbs and tomato sauce.
Cheese Topping:
1 egg
½ tsp. dry mustard
¼ cup milk
2 cups shredded cheddar cheese
½ tsp. Worcestershire
Mix egg and milk then add dry mustard, worcestshire and cheese.
Turn ground beef mixture into piecrust and top with cheese mixture. Bake 425 degrees for 25-30 minutes.
Roast Chicken with Garlic and Rosemary
8 pieces of chicken
about 1/3 cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
lemon
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,squeeze a wedge or 2 of lemon over the chicken when done.
*During cooking drain out any excess oil or liquid that is in the bottom of your baking dish.
Smashed Potatoes with Pancetta
4-6 large red potatoes, large dice
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
3 ounces pancetta, sliced into small strips (can use bacon)
3 garlic cloves, finely chopped
2 chicken breasts, cooked and cut into strips or diced
¼ cup dry white wine
4 egg yolks
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
Reserved pasta water
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften, add the cooked chicken.
Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
Cheeseburger Pie
1 unbaked pie crust-9”
1 lb. Ground beef
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
½ cup bread crumbs
1 cup tomato sauce
¼ cup chopped green pepper
Cook ground beef, season with salt and pepper. Drain ground beef and stir in oregano, green pepper, breadcrumbs and tomato sauce.
Cheese Topping:
1 egg
½ tsp. dry mustard
¼ cup milk
2 cups shredded cheddar cheese
½ tsp. Worcestershire
Mix egg and milk then add dry mustard, worcestshire and cheese.
Turn ground beef mixture into piecrust and top with cheese mixture. Bake 425 degrees for 25-30 minutes.
Roast Chicken with Garlic and Rosemary
8 pieces of chicken
about 1/3 cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
lemon
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,squeeze a wedge or 2 of lemon over the chicken when done.
*During cooking drain out any excess oil or liquid that is in the bottom of your baking dish.
Smashed Potatoes with Pancetta
4-6 large red potatoes, large dice
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
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