Puffins

Ever heard of a puffin? Neither had I. That is, until this recipe. It's basically a pancake muffin that kids (and kids at heart) will love. It's pretty simple and you can use any number of ingredients to create your own concoction. The following one is filled with chocolate chips - my personal fave. Yum! Enjoy!

Mini Maple Chocolate Chip Pancake Muffins 
(that's the "official" name of this recipe)
Makes 24 mini muffins

Ingredients
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2/3 cup buttermilk
1 egg
2 tbsp. pure maple syrup
2 tbsp. melted butter
1/2 cup milk chocolate chips

Directions
Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combines.

Add wet ingredients to dry ingredients and stir with a spoon until well combined.

Stir in chocolate chips. Reserve a few chocolate chips to sprinkle on the tops.

Bake for 8-9 minutes.

Salami Caprese Salad

This salad is clearly an oxymoron. It is hearty, yet light. No matter. The combination of flavors are fresh and dee-lishous! And it's such a pretty salad to bring to a potluck or when guests come over. I would wait to drizzle the balsamic vinaigrette on top of it until right before serving so the mozzarella cheese stays nice and white to contrast the beautiful colors in the salad. And voila! You have the perfect lunch or side dish.

Salami Caprese Salad
Serves 4

Ingredients
For the pasta salad:
1 container fresh mozzarella cheese balls (8 ounces)
1-1/2 cups cut sweet grape, teardrop or cherry tomatoes
16 slices of salami
2 tbsp. of olive oil
1/3cup thinly slice basil
1/2 cup cooked small size penne pasta

For the balsamic vinaigrette:
2 tbsp. balsamic vingear
1/4 cup olive oil
2 tsp. brown sugar
2 dashes garlic powder
3 dashes ground black pepper
3 dashes salt

Directions
For the pasta salad:
Boil water in a medium size pot and add the pasta. Let cook until al dente (approximately 10 minutes) and then rinse, and set aside.

Drain the liquid out of the container of mozzarella cheese. Add the mozzarella cheese to a large bowl.

Cut the tomatoes in half width-wise, and add to the bowl.

Then cut each piece of salami into 6 triangular pieces (like you would cut a pizza), and add to the bowl.

Next add the pasta, olive oil and salt and pepper to the bowl.

Gently stir all the ingredients together so that the pasta is coated with the olive oil, salt and pepper.

Top with the thinly sliced fresh basil.

For the balsamic vinaigrette:
Add all of the ingredients in a small bowl and whisk together.

Just before serving, drizzle the vinaigrette on top of the salami caprese pasta salad.

Zucchini Pancakes

What do do with all that zucchini you have in the refrigerator this summer? How 'bout whipping up these zucchini pancakes? They make the perfect side dish or a satisfying main course. Besides, they're perfect for Meatless Mondays.

• 
  
• Zucchini Pancakes
• 
  
• Ingredients
• 2 medium zucchini (about 3/4 pound)
• 1 extra-large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup panko bread crumbs
  1/4 cup Parmesan cheese
• 1 teaspoon red chili pepper flakes
• 1 teaspoon minced garlic
  1/2 teaspoon freshly ground black pepper
• Unsalted butter and oil oil
• 
  Directions
  Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the minced garlic and egg. Stir in flour, bread crumbs, Parmesan cheese, red chili pepper flakes and pepper. 

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2-4 minutes on each side, until browned. Serve hot.

Grilled Broccoli with Chipotle-Lime Butter

I love grilling season. During the summer, my vegetable of choice is grilled corn. My grilled corn usually comes slathered with butter and an ungodly amount of Tabasco. So, when I saw this recipe for grilled broccoli with chipotle-lime butter, I was completely smitten. You'll be amazed how the broccoli gets lightly charred and smokey. And the chipotle-lime butter adds volumes of flavor and just a little heat.

Grilled Broccoli with Chipotle-Lime Butter

Ingredients
6 T. butter, softened
1 lime, zested and juiced plus additional wedges for serving
1 canned chipotle, minced plus small spoonfuls of adobo sauce
1 tsp. honey
1 garlic clove, minced
Salt
Pepper
3 heads of broccoli, cut into florets
Olive oil, for spraying or drizzling
1 cup queso fresco, crumbled

Directions
Heat grill to medium-high.

Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper.

Spread broccoli on a large baking pan and drizzle/spray with olive oil.

Season with salt and pepper and then transer to the heated grill.

Grill for 10 minutes, flipping halfway through (the pieces should have nice3 grill marks but not be too charred).

Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter.

Serve warm, topped with crumble cheese.

Mini Cauliflower Pizza Bites

Want kids to eat their vegetables? Try this deceptively healthy recipe. These cauliflower bites taste like a yummy combination of pizza and a breadstick all wrapped into a mini little bite. Plus, they are perfect for dipping! These pizza bites would make a delicious snack, side or lunch. Not to mention they are kid-approved.

Mini Cauliflower Pizza Bites
Makes 14 mini muffins 

Ingredients
2 cups cauliflower (about 1/2 head of cauliflower)
1/4 cup egg whites (or 1 large egg white)
1/8 cup low fat cottage cheese
1/4 cup Parmesan cheese
1//2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 mini turkey pepperonis

Directions
Preheat oven to 425 degrees. Line 14 mini muffin cups with silicone liners,or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.

Wash cauliflower, and cut in half (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.

Place cauliflower in a microwave bowl and microwave for 8 minutes. (do NOT add water or cover).
remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes . Mix again.

Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top and press filling down so it's compact in liner.

Place muffin tin in the oven and bake muffins of 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!

Penne with Tomato Sauce, Arugula and Parmesan

My kids love pasta. Red sauce, green sauce, no sauce - doesn't matter. Linguine, shells, spaghetti, penne or farfalle - you name it, they'll eat it. Thankfully, I have this recipe in my back pocket for those days when I'm running late and need to put together dinner in a snap. It's tasty, kid-approved and doesn't get much simpler than this.

Penne with Tomato Sauce, Arugula and Parmesan
Serves 4


Ingredients
Pasta:
1 lb. penne pasta
Kosher salt

Sauce:
3 tbsp. canola oil
1 medium onion, finely diced
3 cloves garlic, finely chopped
2 28-ounce can San Marzano tomatoes
Sugar, if needed
1/4-1/3 tsp. red pepper flakes (depending on how spicy you like it)
4 ounces baby arugula
Fresh basil leaves, torn
1 cup freshly grated parmigiana cheese
Salt and freshly ground black pepper

Directions
For the pasta: 
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of kosher salt. Stir in the pasta, cover the pot and bring to a boil. Cook until just slightly under al dente (it will continue cooking in the sauce about, 8 minutes). Remove 1 cup of the pasta water and reserve. Drain the pasta well.

To make the sauce:
Heat the oil over medium-high heat in a large high sided saute pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and half of the reserved juice and bring to a simmer, cook for 15 minutes and then gently crush the tomatoes with a potato masher until slightly smooth. Taste for seasoning and add sugar if needed. Add the chili flakes and continue cooking until thicken, about 25 to 30 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.

Add the drained pasta to the sauce and toss to coat evenly. Stir in some of the reserved pasta water, if needed and add 1/2 cup of the cheese. Stir in the arugula and herbs. Transfer to a platter and serve with the remaining cheese on the side.

Turkey Taco Cups

One day I made lasagna "cupcakes" and the kids thought I was the bomb-diggity-bomb. Ever since then, I've been searching for other savory cupcakes to make. To my utter delight, I found one for turkey tacos. Pure genius! And totally tasty. As you'd expect, these tasty treats went over really well. So much for having leftovers for my lunch tomorrow. Oh well, I guess that's a good thing.

Turkey Taco Cups
Makes 24 cups

Ingredients

1 Tbs. extra-virgin olive oil
1/2 red onion, finely diced
3 cloves garlic, minced
1 pound ground turkey
1 (14.5 oz) can black beans, drained and rinsed
4 Tbs. favorite taco seasoning
1 pint cherry tomatoes
2 cups shredded cheddar cheese
24 Won Ton wrappers
2 avocados
1/3 cup freshly chopped cilantro
Juice from 1 lime
Coarse salt and freshly ground pepper

Directions

Preheat oven to 350.

Heat oil over medium-high in a skillet. Add the onion and saute for 3 minutes. Add the garlic and saute 1 more minute.

Add in the ground turkey and cook until browned, 5 minutes. Add the taco seasoning and cook another minute. Add in the black beans and cook 2 more minutes. Season with salt and pepper.

Lightly coat each won ton wrapper with oil and nestle into a muffin tin.

Stick in the oven for 3 minutes, to start the crisping.

Remove from oven and fill each cup with the turkey mixture and tomatoes. Top with cheese and stick back in the oven for about 8 more minutes, until the cheese melts and the won tons crisp up. Keep an eye on them!

While they’re baking, whip up your quick guacamole. Mash the avocado and then add in the cilantro and a good squirt of lime juice. Season with salt.

Top each turkey cup with a dollop of guacamole and garnish with a sprig of cilantro. Give a nice squeeze of lime over each cup and serve immediately!

Cracker Pizza

Confession time: I've never mastered the pizza dough. But I found this recipe for cracker pizza and it is fabulous. I've grown quite fond of crispy, crunchy pizza. It's good eating if you ask me. And this recipe is as simple as it gets. Fifteen minutes from start to that first crunchy bite. The whole family has enjoyed it several times, for dinner and snacks. The kids can even make their own, using their own toppings and combinations. It's that easy.

Cracker Pizza
Makes one

Ingredients

1 whole large tortilla

2 tbsp. pizza sauce

1/4 cups mozzarella cheese

10 slices pepperoni

3 dashes pizza seasoning

Directions

Preheat oven to 415 degrees.

Spoon the pizza sauce onto the tortilla, spread it out almost to the edges, evenly.

Top with cheese and pepperoni. Sprinkle with pizza seasoning.

Bake for about 10 minutes. This will brown fast so pay close attention while it is in the oven.

You can modify this with any type of pizza toppings you prefer.

Bacon Banh Mi

This recipe for Bacon Banh Mi brings my favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible.

If you can, start out with a good baguette; it's got the ideal crumb, chew and crunch to really make or break this sandwich. After that it's time to quick-pickle carrots and daikon, slice up cucumbers and jalapeño, and stir up an umami-rich drizzle of soy, Maggi, and fish sauce. And then fry up some bacon, slather on the mayo, and assemble. It's a truly remarkable sandwich, and there's something even more remarkable about being able to replicate it at home.

Bacon Banh Mi
Makes 4 sandwiches

Ingredients
1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs)
Freshly ground black pepper

Directions
Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

Adjust the oven rack to the middle position, and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and spread the bacon over it. Bake the bacon until crispy, about 15 minutes, then drain on a plate lined with two layers of paper towels.

Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.

With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.

Mashed Potato Cake

If you've never had mashed potato cakes, you're in for a treat. Though simple to make, there are a few tips: Use real mashed potatoes instead of boxed; take them cold from the refrigerator before cooking, and if your mashed potatoes have a lot of moisture, say from heavy cream or milk, then you may need to add more cornstarch. When forming the cakes, make sure they're not too soft or too thin, or they'll spread when cooking. When cooking in the hot oil, resist the temptation to flip them too early, otherwise a crunchy golden crust won't form. I gently season my mashed potato cakes, but feel free to add your own favorite seasonings and herbs such as minced garlic, chives, sage or rosemary.

Mashed Potato Cake
Makes 7 cakes

Ingredients
Canola oil
2 cups cold leftover mashed potatoes
4 to 5 tablespoons cornstarch
2 scallions, finely chopped, both green and white parts
1/8 teaspoon salt
1/4 teaspoon black pepper

Directions
Cover the bottom of a large skillet with canola oil and place over medium-high heat.

Place 2 cups of leftover mashed potatoes in a medium bowl. Add the remaining ingredients, starting with 4 tablespoons of cornstarch, and gently blend with your hands. Feel it. It should be somewhat heavy and smooth. If it's soft and sticky, then add a little more cornstarch.

To make equal size pancakes, use an ice cream scoop. Then gently flatten the ball into a thick pancake. If you don't have an ice cream scoop, use a 1/4 cup measuring cup or your hands.

Make sure the oil is very hot before placing the pancakes in the skillet. Once ready, cook 3 to 4 at a time, making sure to not overcrowd them. Cook for about 5 minutes, or until a golden crust forms, then flip once. Cook an additional 4 to 5 minutes until golden. If they're getting too dark, lower the heat. Place on a paper-towel lined plate. Repeat. Serve with sour cream, applesauce, leftover cranberry sauce, maple syrup, salsa or hot sauce.

Baked Ziti

This dish was invented in a pinch. Once we tried it (and loved it), I kicked myself for not writing down an approximation of the recipe. I finally cobbled a recipe from memory.

This is basically a hybrid of lasagna and baked mac. This recipe takes the best traits from its predecessors (baked mac’s tubular pasta, perfect for its sauce-trapping crevices and lasagna’s lovely marriage of zingy tomato sauce and creamy, rich cheeses). Yeah, I know... You’re welcome.

Baked Ziti
Serves 4 to 6 hearty helpings

Ingredients
1 pound of ziti, rigatoni or other tubular pasta
1 thick-cut slice of pancetta, diced
1 onion, diced
3 cloves garlic, minced
1 28-ounce can of crushed tomatoes
1 8-ounce container of mascarpone
1 tablespoon red wine vinegar
1 box/bag of fresh baby spinach
1 ball of fresh mozzarella (approximately 8 to 10 ounces), thinly sliced or torn into shredded-like pieces

Directions
Preheat the oven to 450 degrees. Grease a baking dish (a 9 x 13-inch pan, 2 quart baking dish or similarly-sized dish will work).
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Bring a large pot of water to a boil. Add a couple big pinches of salt to the water, add the ziti and boil until the pasta is still shy of al dente. Drain the pasta, return it to the pot and set aside.
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Meanwhile, heat a large, deep skillet (or sauce pan) over medium heat. Add the diced pancetta and cook until the pancetta is browned and has let off some grease, about five minutes. If the pancetta sticks to the pan, add a little olive oil. Add the diced onions and minced garlic; cook for a few minutes, stirring. Add the tomatoes to the onion/pancetta mixture and cook over low heat for about 10 minutes. Add the mascarpone and vinegar to the tomato sauce, stirring until the cheese has completely melted. Add the spinach to the pan (you may need to do this a little at a time, depending on the size of your skillet), stirring until the spinach has wilted. Salt the sauce to taste, if necessary.
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Pour the tomato-spinach sauce over the reserved/cooked pasta. Stir to coat all the pasta with tomato sauce. Transfer the pasta to the prepared lasagna pan, spreading the pasta evenly in the pan. Top with the mozzarella, scattering the mozzarella evenly over the pasta.
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Bake the pasta, uncovered, for 25 to 30 minutes, or until the sauce is bubbling a bit at the edges and the cheese is golden brown. Let cool in the pan for 5 minutes or so before serving.
 

Broccoli Cheese Soup

I love broccoli cheese soup. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. Tee hee! So, technically, it isn’t a memory at all. There are so many great broccoli cheese soup recipes out there. I don’t think I’ve ever met one I didn’t like. Anyhow, here’s a great recipe for it. Enjoy!

Broccoli Cheese Soup
Serves 10

Ingredients
1 whole onion, diced
1 stick ½ cup butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg
3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)
Small dash of salt (more if needed)
Freshly ground black pepper
Splash of chicken broth if needed for thinning

Directions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, and then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
 

Corn and Cheese Chowder

Today’s recipe is a scrumptious, thick, delicious corn chowder made extra luscious with cheese. Go ahead and serve it in a bread bowl because corn chowder in a bread bowl is one of life’s great extravagances.

Corn and Cheese Chowder
Serves 12

Ingredients
4 tablespoons ½ stick butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
¼ cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 cup (heaping) grated Monterey jack
1 cup (heaping) pepper jack
1/3 cup sliced green onions
Bread bowls

Directions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into hollowed out boules and serve immediately.

Roasted Vegetable Minestrone

Baby it's cold outside and what better way to cozy up than with a big bowl of soup? I love minestrone soup. It's hearty and chock-full of vegetable. And it's one of the few non-cream-based soups that my daughters like. It's perfect for a weeknight meal. Voila! Dinner's served!

Roasted Vegetable Minestrone
Serves 6 to 8

Ingredients
2 whole zucchini, halved, cut into strips, then cubed

2 whole summer squash, halved, cut into strips, then cubed

8 ounces, weight mushrooms, stems removed and quartered

2 tablespoons olive oil

Kosher salt to taste

2 tablespoons (additional) olive oil

2 whole carrots, sliced

1 whole medium onion, diced

3 stalks celery, sliced (leaves included)

8 cups low sodium chicken broth

2 cans cannellini beans, rinsed

1 cup (heaping) cut green beans, fresh or frozen

1 1/2 cup medium or small pasta shells, uncooked

1 can (14.5) diced tomatoes with juice

Salt and pepper, to taste

Parmesan cheese, shaved

Directions

Preheat oven to 500 degrees.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt and pepper.

Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread.

Roasted Tomato Basil Soup

I’ve been looking high and low for the perfect tomato soup recipe. And this one just might be it. Roasted Tomato Basil Soup is one of my all-time favorite soups. Don’t be intimidated by the roasting part of the recipe. Roasting tomatoes is so easy and really brings out the best flavor. If you’re lucky enough to have any leftovers, put it in the freezer so you can enjoy a tasty meal without doing any work.

Roasted Tomato Basil Soup
Serves 4 to 6

Ingredients
2 ½ pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

Directions
Preheat oven to 400 degrees. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 203 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil and vegetable broth. Stir in the roasted tomatoes. Cook for about 30minutes over medium-low heat.

Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Spaghetti ala Carbonara

I found a new pasta recipe that my kids absolutely love. And let me tell you – they loved it so much, there weren’t any leftovers. Now, that’s a good recipe. Not to mention, it’s incredibly easy to make with ingredients you already have in your pantry. It doesn’t get much simpler – or tastier – than that.

Spaghetti ala Carbonara
Serves 4

Ingredients
Salt
2 tablespoons olive oil
¾ cup pancetta, cut into ¼ -inch dice
1 pound spaghetti
8 large eggs
½ cup grated Parmesan
½ cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias

Directions
Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.

Bowtie Lasagna

My girls love pasta and, boy, did I find a recipe that takes one of the least amounts of time to make – bowtie lasagna! This could not have been easier. I was able to throw this together in less than twenty minutes – perfect for a busy, working, errand-running mom like me! It was heaven.

Bowtie Lasagna
Serves 6

Ingredients
1 pound hamburger
5 cups bow tie noodles
3 cups spaghetti sauce
1 tablespoon olive oil
1 teaspoon salt
½ teaspoons garlic powder
1 teaspoon Italian seasoning
½ cups mozzarella cheese
½ cups sour cream

Directions
Brown hamburger in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Teriyaki Pork Tenderloin

I get so tired of finding 1,001 chicken recipes. So, every now and then I like to live on the wild side and make pork. Pork… the other white meat. This recipe is simple and delicious. What more can you ask for? Oh yeah, it’s also tender and makes delicious teriyaki pork sandwiches the next day. That is, if you have any leftovers.

Teriyaki Pork Tenderloin
Serve 3 to 4

Ingredients
2 tablespoons low-sodium soy sauce
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon dry sherry
1 tablespoon rice vinegar
1 garlic clove, crushed with a garlic press or minced
1/2 teaspoon finely grated fresh ginger
Pinch red pepper flakes
1 pound pork tenderloin

Directions
Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.

Preheat the broiler. Place the pork on a roasting pan and broil for 15-20 minutes, turning once.

Pot Roast

I usually cook my pot roast in slow cooker for the sheer convenience. However, if you have the time to do this recipe in a Dutch oven, it is well worth the time, effort and investment.

My favorite cut of meat for pot roast is the chuck roast because it has beautiful marbling throughout the meat and it ends up being tender and melt-in-your-mouth delicious. The most important thing to remember for any pot roast recipe is patience. If you can find the patience (to resist the irresistible aromas wafting through the kitchen as it cooks), you won’t be disappointed. I promise.

Pot Roast
Serves 10

Ingredients
1 whole (4 to 5 pounds) chuck roast
2 tablespoons olive oil
2 whole onions
6 whole carrots (up to 8 carrots)
Salt to taste
Pepper to taste
1 cup red wine (optional, you can use beef broth instead)
2 cups to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

Directions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get that entire wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, and then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
 

Corn Chowder

This is the perfect recipe to transition into fall using the last of the summer produce to make comforting corn chowder. Yum-o! Serve with some homemade biscuits or a simple sandwich and you’ve got the makings for a perfect dinner.

Corn Chowder
Serves 6

Ingredients
2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped
1 red pepper, seeds removed and diced
3 tablespoons minced poblano pepper
2 Yukon Gold potatoes, washed and diced
2 cups vegetable broth
3 ears sweet corn, kernels removed-save the empty ears to put back in the pot (or 2 cups frozen or canned corn)
1/3 cup all-purpose flour
3 ½ cups skim milk
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese-optional, for serving

Directions
In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.

Remove empty ears of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.