​Pappardelle with Beet Sauce & Fennel Pollen Burrata

The second of my spring pasta blog posts this week - and could it be more beautiful?! To add to its beauty, this recipe is a little bit sweet (slightly drizzled with honey), a little bit savory (hearty sauce), a little bit earthy (beets), a little bit floral (fennel pollen), and a whole lot creamy (burrata) - it’s pretty much everything you want in a spring pasta dish and I can’t say I’ve had many pasta dishes better - even at the fanciest of restaurants! And it’s here for you - easy peasy- just in time for the weekend!

 *** I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. I suggest making all 3 for a Spring Pasta Dinner Party. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all great at room temp (most good pastas are). I’ll have them all posted by the end of this week!

2 small servings, 1 large serving

Sauce:

2 small beets - tops and bottoms removed, peeled and cut into fourths

1/2 lemon - zested and juiced

1 tablespoon olive oil

1 teaspoon thyme leaves

Kosher salt and freshly cracked pepper

Pasta:

4 ounces dried egg pappardelle

1 small ball Burrata

Fleur de sel, for sprinkling

Fennel pollen, for sprinkling

Honey, for drizzling

Borage or microgreen leaves - optional

Place beets in a medium saucepan and cover with water. Boil over high heat for 15 to 20 minutes or until soft enough for a fork to go through smoothly. Drain and set aside.

While the beets are cooking, boil the pasta in salted water according to the package directions but watch closely and test every few minutes. It usually takes half the amount of time it says on the package to get to al dente - you want pasta to still have a bite and not be mushy. Transfer pasta to a bowl, and reserve the pasta water.

Add the cooked beets to a food processor with the lemon zest and juice, olive oil, thyme, a heavy dash of kosher salt and pepper, and about 1/4 to 1/2 cup pasta water. Blend together at high speed until smooth, adding more pasta water as needed.

Pour sauce into the bowl with the pasta and toss together. Plate and top with Burrata, a heavy sprinkle of fleur de sel, fennel pollen, a drizzle of honey, and borage if using.

** Sauce can be partially made ahead and stored in the fridge for several days - blend the cooked beets together with all the ingredients excluding the pasta water. For last minute assembly, cook the pasta, add the pasta water to the food processor with the partially made sauce, blend until smooth then toss together with the pasta.

Penne with Brown Butter Asparagus & Poppy Seed Creme

It’s always a good season for pasta but I particularly like spring for light, bright, fun pasta dishes. This week, I’m rolling out 3 must make spring pastas. The first one is the one I thought was going to be my least favorite in the taste test and it ended up being the cleanest bowl at the end of the night - this pasta is legit! It’s got some of those rich ingredients we all love in pasta - butter, cheese, and creme fraiche - but the simplicity of the sauce and the spring veggies make it light enough to eat on a warm day. And it’s great at room temp, so don’t feel like it needs to be piping hot when served. 

*** I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. I suggest making all 3 for a Spring Pasta Dinner Party. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all great at room temp (most good pastas are). I’ll have them all posted by the end of this week! 

2 small servings, 1 large serving

For the sauce:

4 tablespoons salted butter

2 green onions (white and green parts) - sliced

1 small bunch asparagus tips - cut into penne sized pieces

Kosher salt

Red pepper flake

1/2 lemon - juiced 

For the pasta:

4 ounces penne pasta

1/4 cup freshly grated Parmesan

2 tablespoons creme fraiche

Poppy Seed, for sprinkling

Heat butter in a sauté pan over medium-low heat and don’t touch until it starts to brown. When butter is golden brown, add the green onions and asparagus with a dash of salt and sprinkle of red pepper flake - to taste (remember the butter is salted - if you use unsalted butter, add more salt). Let cook about 2 minutes - tossing occasionally. Squeeze in the lemon juice and keep warm.

Boil the pasta in salted water according to the package directions but watch closely and test every few minutes. It usually takes half the amount of time it says on the package to get to al dente - you want pasta to still have a bite and not be mushy. Transfer pasta to a bowl, add the asparagus sauce and Parmesan, and toss everything together. Plate and add a dollop of creme fraiche and sprinkle of poppyseed.

** Sauce can be made ahead and stored in the fridge for several days. For last minute assembly, warm the sauce, cook the pasta, and toss together.

​Mediterranean Trio Grain Bowl

Yes, it’s April and I’m late to the Meatless March party. But truth is, I’ve been going meatless on the regular for several months now. No, I’m not becoming vegetarian or vegan, but I do eat that way pretty often now. Grain bowls are a great meatless, make-ahead dinner and they last for several days in the fridge. Ones like this are meant to be served cold, so no re-heating necessary - just take it out and eat it! Don’t be intimidated by the long grocery list. A lot of the ingredients are repeated and everything can be made ahead and refrigerated for several days.

4 servings

Zesty Quinoa:

1 cup dry quinoa

1/4 cup minced cilantro

1 tablespoon olive oil

1 teaspoon ground cumin

1 lime zested and juiced

Pinch pepper flake, to taste 

Pinch kosher salt, to taste 

Pesto Barley:

1 cup dry barley

1/4 cup store-bought or homemade pesto

1 tablespoon fresh squeezed lemon juice

Pinch kosher salt, to taste 

Cauliflower Rice:

1 tablespoon olive oil

1 small shallot - chopped

3 garlic cloves - chopped

1/2 teaspoon oregano

2 cups store-bought cauliflower rice

2 cups chopped spinach

Kosher salt and freshly cracked pepper, to taste 

Tzatziki Sauce:

1 1/2 cups plain yogurt

1 cup finely chopped seedless cucumber

2 tablespoons minced red onion

1 tablespoon minced dill

1 tablespoon extra virgin olive oil

1 large garlic clove - minced

1/2 lemon zested and juiced

Kosher salt, to taste 

Italian Salsa Verde:

2 cups parsley

2 garlic cloves

1 tablespoon capers

1 teaspoon anchovy paste

1 lemon - juiced

Kosher salt and freshly cracked pepper

1/3 cup olive oil, plus more if needed

Optional:

1 cup feta, for serving

1 1/2 cups olives, for serving

Lemon wedges, for serving

Set 2 large saucepans on the stove. Add the quinoa to one and barley to the other and cook with water according to the package directions. When the quinoa is done, fluff with a fork and add the cilantro, olive oil, cumin, lime zest and juice, pepper flake, and salt to the cooked quinoa and stir together until combined. When the barley is done, add the pesto, lemon juice, and salt to the saucepan and stir together until combined. Refrigerate until ready to use.

While the grains are cooking, cook the cauliflower rice. Heat olive oil in a sauté pan over medium low heat and add the shallot, garlic, and oregano. Cook for one minute or until fragrant then add the cauliflower and spinach with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss together and cook for about 3 to 4 minutes or until soft and the consistency of rice. Refrigerate until ready to use.

Make the sauces. In a medium bowl, combine the yogurt, cucumber, red onion, dill, olive oil, garlic, lemon zest and juice, and a dash of salt. In a food processor, add the parsley, garlic, capers, anchovy paste, lemon juice, and a dash of salt and pepper. Pulse until chopped then stream in the olive oil, with the processor running, until smooth. Both sauces can be refrigerated until ready to use.

Build the bowl by spooning the quinoa, barley, and cauliflower rice into a 4 serving bowls next to each other. Top with both sauces and the feta, olives, and lemon wedges if using. 

Cacio e Pepe

I met my best friend Ginger in college when she pledged my sorority and after talking to her I discovered our families lived on the same street and she had been at my senior prom. How we never met until college, I will never know but I’m glad we did. After college, we both moved back to Memphis and are closer than ever. Last year, we combined our love of travel and pasta and took our first trip to Italy with our husbands. We couldn’t stop eating pasta the entire time we were there but when we were in Rome, we discovered a local staple and the pasta that Ginger would beg me to make when we got home: Cacio e Pepe. To me, this dish screams “italian,” not because it’s pasta and not because it’s delicious but because it’s simple. The one thing about Italian cooking I’ve learned: their ingredient list isn’t always long but their quality of ingredients and skill in the kitchen is long-lived and what makes their food some of the best in the world. Cacio e Pepe is one of those dishes - With only 5 ingredients, you could call it a simple dish but timing and detail is everything when making this pasta. 

Grocery list (4 servings):

• 8 oz block Parmesan cheese

• 8 oz block Pecorino Romano cheese

• Kosher salt

• 1 lb good quality Bucatini or Spaghetti

• 2 tsp or to taste freshly ground black pepper, plus more for serving

Directions:

1. Heat oven to 400 degrees. Make the Parmesan crisps by freshly grating the parmesan cheese, then on a silicone lined baking sheet, pour ¼ of the grated cheese onto the silicone mat and lightly press down. Do this 3 more times, making sure there's at least ½ inch between each circle, until you have 4 parmesan circles. Bake for about 4 minutes or until crisp and light golden. Let cool, then using a spatula, lightly lift the crisps from the mat, being careful not to break them. Set aside until ready to serve.

2. Grate the Pecorino cheese and set aside. Bring a heavily salted pot of water to a boil. Boil the pasta according to the directions on the package or until al dente. This is very important-- pasta needs to be cooked through but have a firm bite to it. You can only get this perfect by closely watching the pasta and testing a noddle at a time until it’s ready. A good quality pasta will will usually take 11 to 13 minutes.

3. When the pasta is almost done, heat a large microwave proof bowl until warm to the touch. When the pasta is perfectly al dente, using tongs, place it directly into the bowl from the boiling water. Don’t be worried about getting water into the bowl, you will need it to create the sauce. Slowly add Pecorino cheese and a little pasta water to the pasta, vigorously stirring everything together until the cheese melts and it creates a creamy sauce. If the sauce seems to dry, add more pasta water. It’s important to not drain your pasta water until the sauce is the perfect creamy consistency.

   * Don't add the cheese too quickly or it will clump rather than cream.

4. Add black pepper, toss one last time. Serve on plates and garnish with parmesan crisps and more fresh ground pepper

   CHEERS TO HAPPY EATING!!! 

Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

Loaded Mushroom Truffle Lasagna

One of my favorite meals mama used to make was good ole fashioned lasagna. This one is a little bit different than the traditional - using white sauce, truffle butter, and lots of mushrooms. You can lighten this dish up by using skim milk, less cheese, and more mushrooms - either way, it's absolutely delightful!

8 ounces regular Lasagna noodles

1 tablespoon olive oil

1 pound mushrooms (I like to use a blend of different kinds)

Kosher salt and freshly cracked pepper

1/2 cup ricotta

1 1/2 cups shredded part-skim mozzarella

1/2 cup shredded Parmesan

3 tablespoons Truffle butter (1.5 ounces)

1/4 cup flour

2 1/4 cups milk (skim for lower fat/calories)

1/2 teaspoon ground nutmeg

Truffle oil - optional

Heat oven to 400 degrees. Place noodles in an 8 x 12 baking dish and cover with the hottest tap water you can get from your sink. Soak for 25 to 30 minutes until soft then drain and set aside. If wavy part of noodle still seems too crunchy, add more hot tap water for about 5 more minutes - drain and set aside. Dry baking dish.

Heat olive oil over medium heat and add half of the mushrooms with a dash of salt and pepper. Cook until just soft then add the rest of the mushrooms with a dash of salt and pepper. Cook until just soft. Take off the heat and let slightly cool. Add the ricotta, half the mozzarella, and half the Parmesan. Mix together and set aside.

In another pan, heat truffle butter until melted. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking everything together. Let come to a slight boil and thicken - it should be thick enough to coat the back of a spoon. Add the nutmeg, about 1/2 teaspoon of kosher salt, and 1/4 teaspoon pepper - taste for seasoning. Add more if needed.

Build the lasagna. Spoon a thin layer of the sauce in the bottom of the pan. Layer half the noodles, half the sauce, and the mushroom mixture. Repeat for the top layer with the rest of the noodles, the rest of the sauce, and the rest of the mushroom mixture. Sprinkle with the remaining mozzarella and Parmesan. Bake for about 20 to 25 minutes or until golden and bubbly. Serve with a drizzle of truffle oil, if desired. 

Tuna Poke Noodle Bowls

I've fallen in love with Tuna Poke over the last several years, and to my surprise, I learned it's just like making ceviche but in soy sauce and other goodies. The sesame noodles make this delicious appetizer a complete dish. Tres raved and raved when we had this for dinner the other night, so it would only be the nice thing to do to share it with y'all! I promise, you want this in your dinner life! 

Grocery list:  

Tuna: 

• 1 pound tuna - cubed

• 1/2 cup low sodium soy sauce

• 1/2 cup chopped scallions, plus more to garnish

• 1 teaspoon sesame oil

• 3 tablespoons peanut sauce (found in the Asian aisle at Fresh Market)

• 1 tablespoon toasted sesame seed

• 1/2 teaspoon red pepper flake

• 1/4 cup chopped macadamia nuts

Noodles:  

• 12 ounces angel hair pasta

• 2 tablespoons sesame oil

• 1/4 cup peanut sauce

• 1/4 cup low sodium soy sauce

• 2 tablespoons peanut butter

• 1 tablespoon sugar

• 1 tablespoon rice wine or white wine vinegar

• 1 tablespoon sriracha

• 1 teaspoon fresh grated ginger

• 2 cups seeded and thinly sliced red, yellow, or orange bell pepper

Directions:  

In a large bowl, add the tuna, soy sauce, scallions, sesame oil, peanut sauce, sesame seeds, pepper flake, and macadamia nuts. Stir together and refrigerate for at least 2 hours. 

Cook angel hair pasta in boiling salty water until al dente. Drain, rinse, and let cool. In a large bowl, whisk together the sesame oil, peanut sauce, soy sauce, peanut butter, sugar, vinegar, sriracha, and ginger. Add the cooled noodles and sliced peppers and toss together until completely coated in the dressing.  

Plate in bowls with noodles on the bottom, tuna on the top, and garnished with scallions.  

CHEERS TO HAPPY COOKING!!! 

Low-Fat Poppyseed Chicken Quinoa Bowls

I was introduced to Poppyseed Chicken when I was in college at Delta State. Every Wednesday my sorority sisters and I gathered at the BSU for a great service and luncheon - it was a good mid-week pickmeup and the food beat the mess out of eating on campus. Poppyseed chicken day was always one of my favorites! This is a healthy spin on a classic! Low-fat, high-protein, and absolutely plate-scraping delicious! 

Grocery list (4 servings):  

• 1 whole smoked chicken (I love the ones from Whole Foods) - skin removed, meat shredded

• 1 cup cooked quinoa

• 1 tablespoon olive oil

• 1 shallot - sliced

• 3 cloves garlic - minced

• 2 (8 oz) packages mushrooms - sliced

• 1 teaspoon kosher salt, plus more to taste

• 2 tablespoons Marsala cooking wine

• 2 cans low-fat cream of mushroom soup

• 2/3 cup fat-free sour cream

• 2 tablespoons poppy seeds, plus more for topping

• Pepper - to taste

• 12 reduced fat butter-flavored crackers - crushed

• 1/2 tablespoon melted butter or olive oil

Directions:  

In a large bowl, mix together the shredded chicken and quinoa. Set aside. Heat a large saute pan with the olive oil over medium-low heat. Add the shallot, garlic, mushrooms and salt. Stir together until the mushrooms start to wilt. Add the marsala and saute a few more minutes until mushrooms are soft. 

Pour the mushroom mixture into the bowl with the chicken and quinoa. Add the cream of mushroom soup, sour cream, and poppyseed and stir together until completely combined. Taste and add salt and pepper to taste. Pour into 4 large ramekins and top with the cracker crumbs, butter or olive oil, and a sprinkle of the poppyseeds. Bake for 20 to 25 minutes or until golden and bubbly. 

CHEERS TO HAPPY EATING!!! 

Christmas Fettuccine

If you've seen the movie The Holiday, you know the story behind this recipe. If not, you should see it, but I'll tell you anyway. In the Christmas Eve scene, Kate Winslet's character insists her and Jack Black have "Christmas Fettuccine" to cheer them up. I have no idea if "Christmas Fettuccine" was ever a thing before that movie, but it certainly is now! I have a deep love for that movie (easily top 3 holiday movies ever), and I have a great love for pasta, so I just had to recreate the dish. You don't have to homemake the pasta, but it's Christmas and everything has to be extra special so I think you should! 

Grocery list (4 servings):  

Pasta  

• 2 cups all-purpose flour

• 1 cup semolina flour

• 2 whole eggs

• 3 egg yolks

• 1 tsp olive oil

• Dash of Kosher salt

Sauce  

• 1/2 stick butter

• 1 cup heavy cream

• 3 garlic cloves - sliced thin by mandoline (about 1/8 in thick)

• 1/2 tsp freshly grated nutmeg

• Kosher salt

• Pepper

• 1/4 cup chopped mint, plus more for garnish

Directions:  

1. Make the pasta. Dump the all-purpose flour and semolina flour on a clean work surface in a mound. Make a hole in the center with your hand. Crack the whole eggs and egg yolks into the center and add the olive oil and salt. Beat the eggs, olive oil, and salt together with a fork until smooth. Using the fork, slowly start adding flour to the wet mixture. The dough will start to get dry, add a few tablespoons of water to help it come together then begin kneading. Knead for 5 to 8 minutes or until dough becomes smooth. Wrap in plastic and refrigerate for at least 30 minutes. 

2. When ready to roll out, cut dough into quarters. You can use a rolling pin if you don't have a pasta machine - roll the dough out as thin as you can, in a rectangular shape then use a sharp knife to cut noodles into strips. Flour a sheet pan and place noodles on the pan until ready to boil. 

3. Make the sauce. Melt the butter and heavy cream together in a saute pan over medium low heat. Add the garlic, nutmeg, and salt and pepper to taste. Let cook for at least one minute then keep warm over low heat. 

4. Boil the pasta for 2 minutes then immediately transfer to the heated sauce. Don't be afraid to add a little pasta water in with the sauce (at least 1/4 cup). Add the mint and toss everything together. Serve with a sprinkle more of chopped mint. 

CHEERS TO A HAPPY CHRISTMAS!  

Dirty Cajun Basmati Rice

For Mother's Day this year, I asked mom what her top 3 favorite foods were. She said a good steak, Mexican, and Cajun. So I combined the three and made her a delicious meal: Steak with Chimichuri Sauce over Dirty Cajiun Basmati Rice. Plus, Garden Sparkling Cocktails and a Strawberry Basil Galette for dessert! I could never repay my mom for all she's done for me, but I can promise to cook her delicious meals forever!

Read my story on why I think she's the best momma. 

Grocery list: 

• 2 slices applewood smoked bacon - finely chopped

• 1/2 lb pork sausage

• 1/2 lb andouille sausage - thinly sliced

• 1 yellow onion - chopped

• 1 orange bell pepper - chopped

• 2 stalks celery - chopped

• Kosher salt

• Pepper

• 4 garlic cloves - minced

• 1 tbsp butter

• 1 lb Basmati rice

• 1 1/2 tsp smoked paprika

• 1 tsp oregano

• 1/4 tsp cayenne

• 2 bay leaves

• 1 tsp Worcestershire

• 2 1/2 cups of low-sodium chicken stock, plus more if needed

• 4 green onions - sliced

• 2 tbsp fresh parsley

Directions: 

1. Heat a large cast iron pot or Dutch oven over medium heat. Add the bacon, pork sausage, and andouille to the pot. Cook for about 7 to 8 minutes or until browned, breaking up the pork sausage into small pieces.

2. Add the onion, bell pepper, celery, and a healthy pinch of kosher salt and pepper. Cook for about 6 minutes or until slightly browned. Add the garlic and cook for another minute or until fragrant.

3. Add the butter and rice to the pot, tossing together for 2 minutes or until rice is fragrant (It has a beautiful, toasty smell that you can't miss!). Add the paprika, oregano, cayenne, and bay leaves and cook for 2 more minutes.

4. Pour in the Worcestershire, stock, and 1 tsp of salt. Bring to a slight boil, simmer, and cover the pot for 15 to 20 minutes or until rice is cooked through and stock is aborbed. Taste the rice and add more salt and pepper if needed. Stir in green onions and parsley.

CHEERS TO HAPPY EATING!!! 

Shrimp Puttanesca w/ Angel Hair

Who was a picky eater as a kid and will eat just about anything now? That practically sums me up as a human. And some days I can't decide if that's a good thing or a bad thing. Aside from the garlic and pasta in this dish, as a kid, I pretty much would eat zero of these ingredients. Nowadays, I eat it all, I eat it with a smile, and it's hard to convince me to stop! Happy National Garlic Day y'all! 

 Grocery list (4 people):  

• 1/2 cup extra virgin olive oil, plus more for drizzling

• 8 garlic cloves - minced

• 2 tsp oregano

• 1 tsp red pepper flake

• 20 oz (2 bags) fresh mini San Marzano tomatoes or grape tomatoes - sliced in half longways

• 1/2 cup Kalamata olives - sliced in half longways

• 3 tbsp capers

• 1 lb shrimp - peeled, deveined, tails off

• Kosher salt

• Pepper

• Angel Hair pasta

• 1 tbsp chopped basil

• 1 tbsp chopped mint

Directions:

1. In a large saute pan, heat olive oil over low heat. When warm add garlic, oregano, and red pepper flake. Cook for about one minute or until fragrant being careful to not burn the garlic.  

2. Turn heat up to medium and add the sliced tomatoes, sliced olives, capers, and shrimp with 1 tsp of salt and a 1/2 tsp of pepper. Saute for about 5 minutes or until tomatoes start to burst and shrimp is slightly pink. Turn heat back to low to keep warm.

3. Add a handful of salt to a large pot of water and bring to a boil. Cook Angel Hair pasta according to package directions (usually about 2 minutes) or until al dente. Using tongs, put the pasta directly into the pan with the shrimp mixture. Add about 2 tablespoons of pasta water to create a sauce and mix together well. Taste for seasoning and add more salt if needed. Top with basil, mint, and a drizzle of olive oil. 

CHEERS TO HAPPY EATING!!! 

Lemon Linguine with Burrata

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is Burrata! 

Entertaining is everything to me, and I love having dinner parties that include pasta. It's easy to throw together and rarely does anyone turn down pasta! Since we moved into our new house, Saturday nights have become more dinner party focused than restaurant going and bar hopping. It's just so much more fun to have our closest friends over than to go out and fight crowds! I wrote this recipe last weekend for a dinner party and our friends thought it was a perfect spring dish. 

Grocery list: 

• Kosher salt

• 1 lb fresh Linguine (usually found in the refrigerated section near cheese)

• 1 1/2 cup freshly grated Parmesan

• 1/2 cup good quality, fruity olive oil

• 2 Meyer lemons - zested and juiced

• 1 tsp fresh cracked pepper, plus more for Burrata

• 1/4 cup chopped basil, plus more for garnish

• 2 balls of Burrata cheese - cut in half

Directions:  

1. Heat water in a large pot on high heat and add a handful of salt. When waer comes to a boil, add the pasta and cook for 3 to 4 minutes or according to package directions. 

2. While pasta is boiling, in a large bowl, stir together the Parmesan, olive oil, lemon zest and juice, 1 tsp salt, and pepper. When the pasta is ready, add it directly to the bowl of the mixture with a few tablespoons of pasta water to help create a sauce. Add the fresh basil and stir together until combined.

3. Split evenly on 4 plates. Top each serving with Burrata, fresh cracked pepper, and extra basil. 

CHEERS TO HAPPY EATING!!!  

Seafood Pasta with Smoked Oysters

WHAT DO YOU DO WITH THAT?! Where I use unique but commonly found ingredients and teach you how to cook with them! This week's ingredient is honeycomb!

Continuing my "What Do You Do with That?" post on Smoked Oysters, I wrote this recipe a long time ago, but this time I added smoked oysters. We had this for dinner last night and all I have to say is... Oh. My. Gosh.!!!!! This recipe is to die for!!! The smoked flavor from the oysters is soaked up by the pasta and comes out in every bite! Adding smoked oysters is a thrifty ($2 a can) way to add more seafood to your pasta without breaking the bank, and it makes it taste even better! 

Grocery list: 

• 1 pound fettuccine

• Kosher salt

• 1/4 cup olive oil

• 2 large shallots - sliced

• Pepper

• 3 large garlic cloves - mined

• 1 tsp red pepper flake

• 1/2 tsp thyme - minced

• 1 cup white wine

• 1 pound shrimp - peeled, deveined, tails off

• 1 pound clams

• 3 oz can smoked oysters - drained and rinsed

• 1 lemon - juiced

• 1 tbsp butter

• 1/2 cup parsley - chopped

Directions: 

1. Boil fettuccine in a pot of salted water, using the package directions as a guide, until the pasta is al dente. Drain and reserve at least one cup of the pasta water. Set aside. 

2. In a large sauté pan heat olive oil over medium low. Add the shallots with a dash of salt and pepper and let cook for 1 to 2 minutes or until translucent. Add the garlic, red pepper flake, and thyme and cook for one more minute. 

3. Pour in the wine and add the shrimp and clams. Bring to a boil, cover, and then simmer for 3 to 4 minutes until clams open and shrimp is pink. Add the smoked oysters, lemon juice, butter, parsley, fettuccine, and about 1/4 cup of reserved pasta water (add more pasta water as needed). Stir together, let cook for about one more minute, and serve. 

CHEERS TO HAPPY COOKING!!!

Homemade Truffle Gnocchi

This year Tres and I took a trip to Italy with our friends Ginger and James. While we were there, we went truffle hunting, and a sweet little dog, Nebia, found us 5 truffles! We took them back and the wife of the truffle hunter taught us how to make authentic Italian Gnocchi, and we used the truffles to shave right over the dish... Omg it was amazing! Honestly, it was one of the most authentic experiences we have ever had in another country, and I brought the recipe back with me! 

SEE THE VIDEO HERE!!! 

Grocery list (4-6 servings)–

• 1 lb russet potatoes (about 4 potatoes)

• Kosher salt

• 2 eggs – lightly beaten

• ½ tsp kosher salt

• ¼ tsp pepper

• 1 ½ all-purpose flour – plus extra for dusting and rolling

• 2 tbsp truffle butter

• ½ cup heavy cream

• ½ tsp truffle salt (or Kosher)

• ½ cup parmesan – freshly grated, plus more for serving

• 1 tsp corn starch – optional

• Fresh truffles or truffle oil – optional

Directions: 

1. Preheat oven to 400 degrees. Poke small holes all over the potatoes with a fork and place them on a baking sheet, lightly covered with Kosher salt. Bake for 45 minutes to 1 hour or until slightly overdone. Let cool then cut in half longways. If you have a ricer, you can push the potatoes through the ricer. If not, using a cheese grater, grate the potato on the smallest grating side until the entire potato, aside from the skin, has been pushed through the grater. Discard the skin or any rough part of the potato. The texture of the grated potato should be fluffy.

2. Pour the egg mixture over the grated potatoes, and sprinkle with the salt and pepper. Cover the potato mixture with about ¾ cup of the flour and start to combine lightly with your hands (the key to fluffy gnocchi is lightly handling the dough and not overworking it). Once combined and as the dough becomes sticky or sticks to the board, add more flour. Continue to add more flour as you lightly mix it together. You will know when it’s finished when it holds together and is not too dry or not too sticky.

3. Cut the dough into 4 even pieces and roll each of the 4 pieces into a ½ inch rope, lightly flouring the pieces as needed. Cut the dough into ½ inch piece gnocchi, flouring the dough as you cut them and keeping the gnocchi on a floured baking sheet or work surface.

4. When ready to cook, bring a large pot of water to a boil and add salt. Begin to prepare the truffle sauce by heating a sauté pan over medium heat. Add the butter and let melt. Add the cream and salt, and let come to a slight boil. Simmer the sauce until it thickens. For thicker sauce, whisk in the corn starch. Add the grated parmesan and grated fresh truffles if using them.

5. Boil the gnocchi for about 2 minutes or until they float to the top of the pot. Using a pasta strainer, add them directly into the cream sauce and stir to combine. Add more parmesan to the top and fresh sliced truffles or truffle oil if desired.

CHEERS TO HAPPY EATING!!!

Creamy Butternut Lasagna

Something about a little chill in the air makes me want to eat comfort food like its going out of style. Soups, casseroles, hearty meats and veggies - I have been making it all. Traditional lasagna was always a Thanksgiving staple for my family every year, so I thought why not throw a whole lot of fall into it with a butternut squash sauce?! There's nothing more comforting than the combo! 

Grocery list: 

• 1 large butternut squash - peeled and cut into 1/2 inch cubes

• 3 tbsp olive oil

• Kosher salt

• Pepper

• 1 small onion - finely chopped

• 1 garlic clove - minced

• 2 tsp sage leaves - minced

• 1 tsp all spice

• 1/2 tsp red pepper flake

• 1/4 cup maple syrup

• 1 1/2 cups half and half

• 15 oz ricotta cheese

• 4 oz goat cheese

• 1 egg

• 1/4 tsp nutmeg

• Butter for greasing pan

• 2 cups freshly grated Parmesan cheese

• Store bought or Homemade lazagna noodles (recipe follows), boiled about one minute or until al dente

Directions: 

1. Heat oven to 425. On a large baking sheet, toss butternut squash pieces with 2 tbsp of the olive oil and a generous amount of salt and pepper. Roast for 30 minutes or until soft. While the squash is roasting, heat the other tbsp of olive oil in a large saute pan over medium-low heat. Add the onion and a dash of salt and pepper and cook until caramelized - about 15 minutes. Add the garlic, sage, all spice, and red pepper and cook for one more minute. Transfer the mixture to a blender, along with the cooked squash, maple syrup, and half and half. Blend until smooth. 

2. In a medium bowl, mix together the ricotta cheese, goat cheese, nutmeg, and a dash of salt and pepper until smooth. 

3. Turn oven temperature down to 400. Butter the bottom and sides of a large casserole dish. Ladle a layer of the butternut squash sauce into the bottom of the dish, covering the bottom. Layer noodles, butternut squash sauce, ricotta mixture, and Parmesan cheese in that order. Repeat three times. Finally, top with about 1/2 cup of the remaining Parmesan cheese. Drizzle olive oil over the cheese. Bake for 30-35 minutes or until golden and bubbly. 

Homemade Lasagna Noodles: 

Grocery list: 

• 1 cup cake flour

• 1 cup all-purpose flour

• 1/2 tsp Kosher salt

• 2 large eggs

• 2 tbsp olive oil

Directions: 

1. Pile the cake flour and all-purpose flour onto a clean work surface. Sprinkle salt over the top and make a hole in the center of the flour mixture with your hands. Add the eggs and olive oil to the center and beat together with a fork. 

2. Slowly, begin incorporating the flour from the sides into the egg mixture. Add a tbsp of water at a time, continuing to mix with the fork until the dough starts to come together. It will take approximately 1/4 to 1/3 cup of water to come together. 

3. When dough roughly comes together, begin kneading with your hands for 8 to 10 minutes. Add more flour if it's too wet, more water if it's too dry. The dough consistency will be smooth and elastic when it's ready. 

4. Cut into four pieces. Working with one piece at a time, flatten the dough out and run through a pasta machine about five times or until thin, about 1/8 inch. Cut each thinned piece in half, the shape of traditional lasagna noodles or to fit the casserole dish you are using. For this recipe, you'll have one of the four pieces of pasta dough leftover. Save and make another pasta dish. 

CHEERS TO HAPPY EATING!!! 

Baked Skyline Chili - University of Cincinnati

Oddly enough right here in Memphis, we have a group of friends from Cincinnati, and it just so happens they all went to UC! It's become a tradition for us to tailgate together and attend the Memphis vs. UC games every other year when the Bearcats come to town. So this year, we will be eating my Baked Skyline Chili.  Thanks to these great friends, I was introduced to Skyline Chili a few years ago, and being a chili lover, I've been absolutely hooked ever since. So I thought I would try to replicate the recipe (I have to say it's pretty spot on), but I gave it a little makeover by baking it, casserole style. This makes it easy to transport and serve at tailgates and gameday. I promise, you don't have to be a Bearcat to fall in love with this dish! 

Grocery list: 

• 2 lbs ground beef (80/20)

• 1 tbsp olive oil

• 2 medium onions - finely chopped

• 3 garlic cloves - minced

• 4 cups beef stock

• 12 oz chili sauce

• 8 oz tomato sauce

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1/4 cup chili powder

• 3 tbsp unsweetened cocoa powder

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp cayenne

• 1/2 tsp all spice

• 2 bay leaves

• 1 lb spaghetti noodles

• 1 sweet onion- finely chopped

• 8 oz sharp cheddar - finely grated

Directions: 

1. Heat a large sauté pan over medium heat. One half pound at a time, finely ground the beef in a food processor or blender on low speed. When the meat is completely chopped, dump it into the sauté pan. Brown all meat and continue breaking up with a wooden spoon. Drain completely and set aside. 

2. Heat the olive oil over medium in a soup pot. Add the onion and garlic and sautee for about 3 minutes until translucent. Add the drained beef, beef stock, chili sauce, tomato sauce, apple cider vinegar, Worschestershire, chili powder, cocoa powder, cinnamon, cumin, salt, cayenne, all spice, and bay leaves. Stir to combine. Bring to a heavy boil then let simmer for 2-3 hours until it thickens. The consistency should be nice and thick. 

3. Boil the spaghetti noddles in a large pot of salted water for about 8 minutes or until al dente. Butter a large casserole dish and put the spaghetti in the bottom, top with the chili, the onions, and half the cheese. At this point, the dish can be refrigerated until ready to bake or baked immediately. 

4. When ready to bake, heat the oven to 400 degrees. Bake the Skyline for 15-20 minutes. Top with extra cheese when it comes out. 

CHEERS TO FOOTBALL SEASON!!!

Spaghetti with Gouda Mornay & Toasted Crunchies

My husband, Tres, travels a lot for work, and spring happens to be his busiest time of year so I often fly solo when it comes to my meals. As much as I would rather have Tres around to hang out with and eat dinner with (since we ARE the two best friends that anyone could have :), I happen to enjoy my "me" time quite a bit. I do all kinds of things alone: I'll go for long walks on the river. I'll find a coffee shop, beer joint, or wine bar, take a book and read for hours. I'll grab a table on a patio and have lunch, soaking up the sun. Last week, I even went to a nice reataurant for dinner, had a glass of wine and a fancy meal - all by my lonesome! The possibilities are endless when it comes to "me" time!

What I mostly think of, though, is curling up on the couch and watching a good movie with a dinner I've cooked for just myself. It can be difficult cooking for just one person but in my opinion, a good answer is always pasta! It's typically always in my pantry, I can measure it out to be the perfect portion for one person, and I can add anything to it that I want and it makes a complete meal! I came up with this recipe one weeknight when Tres was away, and I thought it'd be the perfect recipe to feature for ONE! 

WATCH FULL VIDEO HERE!!!!!

Grocery List (for ONE): 

• 1 1/2 tbsp butter

• 1/2 tbsp flour

• 2/3 cup milk - warmed

• Dash of salt

• Dash of white pepper

• Pinch of nutmeg

• 1/4 cup good quality gouda cheese - freshly grated

• 3 oz spaghetti (or whatever pasta you want to use)

• 1/4 cup Panko breadcrumbs

• Parmesan cheese (optional)

• Parsley (optional)

Directions: 

1. Melt 1/2 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour. 

2. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed. Add the grated cheese and whisk until melted and smooth.

3. Add pasta to a pot of boiling, salted water. Let cook according to the package directions, until al dente. Drain pasta and reserve 1/4 cup of pasta water. Toss as much sauce into the pasta as you like, and add a little pasta water if you want to create a thinner sauce. 

4. Melt the remaining 1 tbsp of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Top pasta with the breadcrumbs and the Parmesan and parsley if you wish. 

CHEERS TO HAPPY EATING!!! 

Spicy Carbonara with Shaved Asparagus

This weekend was a girls weekend. I spent time with two of my best girlfriends, and we had the grandest time!! The grandest time to us usually means food, and we didn't skimp out once this weekend. We visited a local Memphis Italian restaurant, Bari Ristorante, not once but twice for dinner - Saturday and Sunday - and ordered the pasta carbonara. Since it was so good, I insisted on having it again Monday night, but this time I was the chef! I had never cooked it before so I said, what the heck, and added a little spin on the traditional dish. A little spice and a little asparagus never hurt anybody! 

Grocery List: 

• Kosher Salt

• 1/2 lb spaghetti 

• 1 tbsp olive oil 

• 2 strips thick cut bacon - cut into small pieces 

• 3 garlic cloves - minced 

• 1 tsp red pepper flake 

• 1 bunch asparagus - ends trimmed and discarded, tops shaved with a vegetable peeler

• 2 eggs 

• 3/4 cup fresh Parmesan - grated

• 1/2 tsp Kosher salt

• 1/4 tsp pepper 

• 1 tbsp butter 

Directions: 

1. In a large pot, heat water to a boil with a handful of salt. In a large sauté pan, heat olive oil over medium heat, add bacon and sauté until crispy. Remove bacon and drain on paper towels. 

2. Turn the heat down to medium low (so the garlic doesn't burn) and add garlic and red pepper flake to the bacon fat. Cook for one minute or until fragrant. Add the shaved asparagus and sauté until soft. 

3. When salty water comes to a boil, cook the spaghetti. Cook for about 6-7 minutes or until al dente. 

*** Do not drain the spaghetti. You want to reserve the pasta water for the sauce, and the hot spaghetti will help cook the sauce. 

4. Whisk together 2/3 cup of the Parmesan, eggs, salt, and pepper. As soon as the spaghetti  is done cooking, using tongs, immediately add the noodles into the asparagus mixture, take off the heat, and pour in the egg mixture. Stir the eggs into the pasta as fast as you can for several minutes. *** you want the hot noodles to cook the eggs, but you don't want the eggs to scramble. 

5. Add pan back to low heat, add 1/4-1/2 cup of the hot pasta water, depending on how thick or think you like your sauce. Then stir in the butter and the bacon pieces. Top with the remaining Parmesan. 

Ziti a la Vodka

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When me and my brother were kids, we hated traditional Thanksgiving and Christmas food. No turkey, ham, dressing, or green bean casserole for us... We wanted pasta!!! So every year, my sweet mama made sure we had a delicious, cheesy, bubbly dish of comforting baked pasta. She usually cooked lasagna but there were a few times baked ziti was on the menu, and I absolutely loved the dish! Here I have taken the traditional vodka sauce and put it into another form.. Baked ziti! A perfect dish for Christmas or any of these cold days! Every time I eat baked pasta, I can't help but think of it as Christmas food.

Grocery List:

• 1 tbsp olive oil

• 1 tbsp butter

• 1/2 cup shallot

• 3 garlic cloves

• 1 tsp Italian seasoning

• 1/2 tsp red pepper flakes

• 1/2 cup vodka

• 26.46 oz Dei Fratelli Finely chopped tomatoes

• 2 cup cream

• 1/3 cup chopped basil

• 1 tbsp salt

• 8 oz mozzarella

• 4 oz Parmesan

• 1 lb penne pasta or similar

• 1 tbsp good, fruity olive oil

Directions:

Step 1:

Heat oven to 375 degrees.

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Heat olive oil and butter in a large sautée pan over medium heat. Sautée shallots until they begin to brown. Add garlic, seasoning, and red pepper and sautée for one minute or until fragrant.

Step 2: Add vodka and scrape up brown bits off the bottom of the pan. Let vodka reduce by half. Stir in tomatoes, cream, basil, and salt. Let sauce cook over low heat for 15-20 minutes.

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Step 3: Bring a large pot of water with a handful of Kosher salt to a boil. Add pasta and cook until almost al dente but not quite (about 1-2 minutes less than package says). Drain pasta and set aside.

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Step 4: Add mozzarella and pasta to the sauce mixture and stir to combine. Transfer to a casserole or baking dish. Top with Parmesan and olive oil. Bake for 20-25 minutes until cheese is melty and bubbly. Top with more basil if desired.

CHEERS TO HAPPY EATING!!!

Farmer's Market Pasta

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Any cooking story with mama is a great one. I love being in the kitchen with my mom. It can be the middle of summer, and for some reason cooking with mama makes it seem like it's Thanksgiving or Christmas. It's just so festive and fun. My earliest cooking memories with her were right around the holidays so a day in the kitchen with her always seems like a special occasion. We often go to the farmer's market together on Saturday mornings. One Saturday last summer, we went and I told her whatever we found, I'd make up a recipe with it when we got home. We just so happened to find the most beautiful and unique zucchini, squash, and eggplant - such odd colors and shapes - so when we got home I cooked up a pasta for my parents. They said it was the best pasta they ever had, so I wrote down the recipe and called it my Farmer's Market Pasta!

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 SEE THE VIDEO HERE! 

Grocery list:

• 2-3 cups of fresh veggies (any will work but I use eggplant, squash, zucchini, tomatoes)

• 4 slices of bacon + the bacon grease

• 1 tbsp olive oil 3 garlic cloves - minced

• 1 1/2 tsp Kosher salt

• 1 tsp pepper

• 1/2 cup Parmesan cheese - fresh grated

• 1 lb penne pasta (or any bite sized pasta)

• Basil - chopped

Dressing:

• 1 tbsp garlic - minced

• 1/2 a lemon - juiced

• 1/4 cup red wine vinegar

• 2 tbsp Dijon mustard

• 1/2 tsp Kosher salt

• 1/4 tsp pepper

• 1/2 cup good, fruity olive oil

Directions:

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Step 1:

Heat oven to 450.

Fry bacon and set aside the bacon strips and the grease.

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Step 2:

Cut the veggies into 1 inch cubes and place on a baking sheet. Toss together with bacon grease, olive oil, minced garlic, Kosher salt, and pepper. Roast in the oven for 15-20 minutes.

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Step 3:

Boil pasta in a large pot with water and a handful of salt. Boil for 6-7 minutes or until al dente. While pasta boils, make dressing. Combine the garlic, lemon juice, vinegar, and Dijon mustard in a bowl. Whisk in the olive oil.

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Step 4:

Put cooked pasta directly into a serving bowl with about 1/4 cup of pasta water. Crumble bacon directly into the pasta. Add Parmesan, roasted veggies and all their juices, and dressing. Toss together to combine. Top with more Parmesan and chopped basil.

CHEERS TO HAPPY EATING!!!