Golden Cheddar Cheese Soup

It's been awhile since I posted a recipe here.  But this was so good.  And really easy.  Plus, I got to use my new immersion blender to make this!  Highly recommend one of those!  We made smoothies with it too and it works like a dream (plus, it's purple!!!)

Golden Cheddar Cheese Soup

From Moosewood Restaurant Cooks at Home (a FABULOUS cookbook!!)

blogger turned my picture again . . .

1 chopped onion
2 TBLS vegetable oil
2 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium summer squash, thinly sliced (I used zucchini from my garden that I had frozen)
1/2 tsp ground black pepper (or to taste)
pinch of turmeric
2 cups vegetable stock or water (I actually used chicken broth)
1 cup milk
1 cup grated sharp cheddar cheese
salt to taste

minced fresh scallions, chives, or parsley

Saute the onions in the oil for about 5 minutes or until the onions begin to soften.  Stir in the potatoes, carrots, squash, black pepper, and turmeric.  Add the stock or water and simmer for 15-20 minutes, until the vegetables are soft.

Stir in the milk and cheese.  Puree the soup in a blender or food processor (or in my case, use your awesome new immersion blender).  Gently reheat.

Add salt to taste (more than you might think), and serve topped with minced scallions, chives, or parsley.

Serve with muffins or corn scones (or in my case brioche - I'm a little obsessed)

Enjoy!

Zucchini Lasagna

It's been a long time since I posted a recipe here.  I made this a couple of nights ago and it was really great!  A delicious way to use zucchini.  Zucchini lasagna is meaty and cheesy, but noodle-less.  By slicing the zucchini the long way, the slices take the place of lasagna noodles, making a low-carb dinner.  It tasted really good and after eating zucchini every day for weeks and weeks, it was nice to find a zucchini recipe that was new and different.

Zucchini Lasagna

2 zucchinis, sliced thinly the long way (not in circles - these will be your "noodles")

1/2 lb. ground beef

2 cups of your favorite red sauce (I used Prego)

1/2 cup low-fat cottage cheese

1/4 cup Parmesan cheese

1 egg

1 tsp flour

fresh basil

salt and pepper to taste

1/2 cup mozzarella (or more to taste - I actually ran out and mixed in a few other cheeses too)

Steam sliced zucchini until tender.

Brown ground beef.  Drain and add sauce.  Bring to simmer.

Meanwhile, mix cottage cheese, Parmesan, egg, flour, and chopped basil to taste.  Season with salt and pepper. 

In a 2 qt. dish, layer half the meat sauce on bottom of pan.  Top with a layer of zucchini slices, using half of them.  Cover with cottage cheese mix.  Finish layering zucchini and meat sauce.  Top with mozzarella.

Bake at 350 degrees, uncovered, for about 35 minutes.

Enjoy! 

Strawberry and Jam Muffins

Best.  Muffins.  Ever.

Strawberry and Jam Muffins

adapted from joythebaker.com

6 TBLS unsalted butter

1/3 cup 2% milk

1 large egg

1 large egg yolk

3/4 tsp vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

3/4 tsp salt

1 cup chopped fresh strawberries

3 TBLS raspberry jam

Put a rack in the upper third of oven and preheat to 375 degrees.  Generously butter muffin cups or line with papers.

Melt butter in a small saucepan over moderately low heat;  remove from heat.  Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl.  Add milk mixture and stir until just combined.  Gently but thoroughly fold in berries and jam.

Divide batter among muffin cups and spread evenly.

Bake 18-22 minutes.  Serve warm or at room temperature. 

Brown Butter Ginger Cookies

Brown Butter Ginger Cookies

I posted several pictures of these cookies on my food blog not too long ago, but after tasting another, I couldn't pass up the chance to post the recipe too.  These are SO GOOD.  They are the perfect combination of soft and chewy.  I found the recipe on one of my favorite food blogs, Desserts for Breakfast.  I love her food pictures, and her recipes too.  You should spend a little time searching her recipe index!

Brown Butter Ginger Cookies
makes ~5 dozen

5 cups flour
4 tspn baking soda
2 tspn ground cinnamon
1 1/2 Tbspn ground ginger
1 tspn ground cloves
1/2 tspn salt
1 cup (2 sticks) butter
1/2 cup brown butter
2 cups brown sugar
2 eggs
1/2 cup + 2 Tbspn molasses
1 cup chopped crystallized ginger (bigger pieces are better than smaller, IMO)

1. In a bowl, combine flour, baking soda, spices, and salt. Set aside.
2. In a separate bowl, beat the butter and brown sugar until fluffy.
3. Stir the eggs and molasses into the butter mixture.
4. In two stages, gradually add the dry ingredients to the wet. Mix until combined. Stir in chopped ginger
5. Let the dough rest, covered in plastic-wrap, in the freezer for about 20-30 minutes.
6. Preheat oven to 375 degrees F.
7. Remove dough from freezer. Shape the dough into small spheres, about an inch and a half in diameter. Place the dough spheres on silpats, parchment paper, or a greased baking sheet about 2 inches apart. Press down lightly--but only enough to keep the dough spheres from rolling. Do not press the cookies flat!
8. Bake for 10-12 minutes until firm.
Enjoy!

April Recipe

Stuffed Poblanos

From Martha Stewart, everyday food

Serves 4
Prep Time: 20 minutes
Total Time: 1 ½ hours

1 can (28 ounces) whole tomatoes in puree
1 jalapeño chile (ribs and seed removed, for less heat) chopped
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
½ cup cornmeal
1 cup shredded pepper jack cheese
1 tsp cumin
4 large poblano chiles, halved lengthwise, ribs and seeds removed

Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9x13 baking dish; set aside.

In a medium bowl, combine beans, cornmeal, ½ cup cheese, remaining onions, minced garlic, cumin, and ¾ cup water; season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining ½ cup cheese; cover baking dish tightly with foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10-15 minutes more. Let cool 10 minutes.

Recommended side: roasted cauliflower

March Recipe

Creamy Cauliflower Soup

Chef Vaughn Montgomery

3 TBLS butter
1/4 cup chopped onion
1/4 cup flour
1/4 tsp garlic salt
1/4 tsp onion salt
1 can chicken broth
1 3/4 cup half and half, or milk
1/2 cup shredded cheddar cheese
1 1/2 cups fresh cauliflower, cut into tiny florets

In a 3-quart saucepan, melt butter.  Saute onion until translucent; do not brown.  Stir in flour, garlic and onion salts.  Add broth and half and half.  Cook and stir over medium heat until thickened.  Add cheese and cauliflower.  Stir and cook 6-8 minutes until cheese is melted and cauliflower is tender.

Notes:  This would taste great with bacon added.  I dumped the cauliflower in before the soup totally thickened, that way it wouldn't take as long to get tender.  Also, make sure you double or even triple this recipe for a family sized pot of soup.

February Recipe

Sour Cream Enchiladas

from the pioneerwoman.com

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

My Notes:  If desired, add shredded chicken to the sour cream mixture.  I don't think you need this much enchilada sauce, I had a lot left over.  And sorry that these aren't a healthy dinner, but they are GOOD!

January Recipe

Curried Noodles with Vegetables

From The Gourmet Cookbook

Serves: 8 as a side dish, 6 as a main course

½ pound very thin rice stick noodles (rice vermicelli)
¼ cup chicken stock
3 TBLS soy sauce
1 tsp salt
½ tsp sugar
¼ tsp freshly ground black pepper
2 TBLS vegetable oil
1 ½ TBLS minced garlic
1 TBLS minced peeled fresh ginger
1 ½ TBLS curry powder
2 medium red onions, thinly sliced
2 red bell peppers, cored, seeded, and cut into very thin strips
3 medium carrots, finely shredded
½ medium head Napa cabbage, thinly sliced
2 TBLS Chinese rice wine (I used extra chicken stock)
2 cups (about 6 ounces) bean sprouts, rinsed and dried

 Soak noodles in boiling water to cover in a large bowl for 30 minutes. Drain.

 Stir together chicken stock, soy sauce, salt, sugar, and pepper in a small bowl.

 Add stock mixture, noodles, and bean sprouts and stir-fry until most of liquid is absorbed. Transfer to platter.

Heat oil in a wok or deep 12-inch skillet over high heat until it begins to smoke. Add garlic, ginger, and curry powder and stir-fry until fragrant, about 15 seconds. Add onions and stir-fry until slightly wilted, about 1 minute. Add bell peppers, carrots, cabbage, and wine and stir-fry until vegetables are tender, 5-7 minutes.

December's Recipe

Quick Cheesy Ravioli Bake

The Best 30-Minutes Meals (From the Editors of Cook’s Illustrated)

Fresh ravioli is preferred, but 1pound of frozen can be substituted.

1 pound sweet or hot Italian sausage, casings removed
1 TBLS olive oil
3 garlic cloves, minced
1 TBLS tomato paste
1 (28 oz.) can crushed tomatoes
3 TBLS minced fresh basil
¼ cup heavy cream
Salt and ground black pepper
2 (9 oz.) packages fresh cheese ravioli
1 cup shredded mozzarella cheese

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts of water to boil in large pot.

Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon, until lightly browned and no longer pink, about five minutes. Drain meat and set aside.

Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about one minute. Stir in tomatoes and reserved sausage and cook until slightly thickened 8-10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about two minutes. Remove skillet from heat, cover, and set aside.

Add 1 TBLS salt and ravioli to boiling water and cook, stirring often, until tender. Drain and return to pot.

Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13x9 dish and sprinkle with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.

November Recipe

Parmesan Cups with Orzo Risotto

Mark Bittman

Time:  30 minutes

2 cups good chicken or other stock

1 cup orzo (rice-shaped pasta)

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

½ cup minced parsley leaves

Preheat oven to 350 degrees.

Bring stock to a boil in a saucepan; stir in orzo, cover, and turn the heat to medium-low.  Set a timer for 15 minutes.

Use a ¼-cup measure to make 4 rounds of Parmesan on a nonstick baking sheet.  Smooth the rounds into thin pancakes, 5-6 inches across; the thickness need not be perfectly uniform.  Place the baking sheet in the oven.

The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5-6 minutes.  Remove the baking sheet from the oven and let it stand for about a minute, then carefully lift each of the rounds with a thin spatula and drape over the bottom of a narrow cup or glass to form a cup shape.  Let dry for about 5 minutes. 

The orzo is done when it is tender and all the liquid has been absorbed, about 15 minutes.  Season it with pepper and a little salt, then stir in the parsley.  Spoon a portion of orzo into each of the Parmesan cups and serve with fish or chicken.

October Recipe

Cherry Tomato Pizza Margherita

Bon Appétit | April 2010

by The Bon Appétit Test Kitchen

1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
1 4-ounce ball fresh mozzarella in water (ovoline), diced
4 ounces whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12x8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

September Recipe

Loaded Chicken and Mushroom Calzone

Adapted from The Bon Appétit Test Kitchen

yield: Makes 4-main course servings
active time: 30 minutes
total time: 48 minutes

1 tablespoon olive oil plus additional for brushing
5 crimini mushrooms, sliced
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
3 cups (packed) baby spinach
1 cup diced cooked chicken
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
4 tablespoons grated Parmesan cheese, divided
3/4 cups grated Mozzarella cheese
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add chicken and heat through. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 2 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Mozzarella, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil. Sprinkle top with remaining Parmesan.

Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

August Recipe

Zucchini Tart

Adapted from the smittenkitchen.com recipe for zucchini and ricotta galette

1 puff pastry sheet, thawed (found in the freezer section)
2 zucchinis, thinly sliced
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
½ cup grated mozzarella cheese
2 TBLS + 2 tsp olive oil
2 garlic cloves, minced

Allow puff pastry sheet to thaw on counter for 40 minutes. Mix together three cheeses. Mix together oil and garlic and add two teaspoons of the garlic oil mixture to the cheese mixture. Roll puff pastry sheet out on a large cookie sheet covered in parchment paper. Spread cheese filling over pastry and line the zucchini slices in a decorative pattern over the cheese. Fold up sides. Pour remaining two tablespoons of oil mixture over zucchini. Bake at 400 for 20 minutes, or until golden brown on sides.

For the kids: leave a section of the tart zucchini free. Without the zucchini it’s like a REALLY GOOD cheesy bread!

Lemon Meringue Ice Cream

Lemon Meringue Ice Cream

From The Gourmet Cookbook

Makes 1 ½ quarts
Active Time: 40 minutes
Start to Finish: 8 hours

For Meringue:
2 large egg whites
1/8 tsp salt
1/3 cup sugar

For Ice Cream:
1 ½ cups heavy cream
1 cup whole milk
¾ cup sugar
4 tsp finely grated lemon zest
1/8 tsp salt
6 large egg yolks
2/3 cup fresh lemon juice

Special equipment: parchment paper; an instant read thermometer; an ice cream maker

Make the Meringue: Put a rack in middle of oven and preheat oven to 250 degrees F. Line a baking sheet with parchment paper.

Beat whites and salt in a medium bowl with an electric mixer at medium speed until whites hold soft peaks. Add sugar 1 TBLS at a time, beating at medium speed, then beat at high speed until meringue holds stiff, glossy peaks, about 1 minute. Spread meringue into a 9-inch round on parchment-lined baking sheet.

Bake until firm to the touch, about 1 hour. Turn off oven and let meringue stand in over for 1 hour. Transfer meringue, on parchment, to a rack to cool completely.

Peel off parchment and, working over a bowl, break meringue into ½- to 1-inch pieces.

Make the Ice Cream: Combine cream, milk, sugar, zest, and salt in a 2- to 3-quart heavy saucepan and bring just to a boil, stirring occasionally.

Meanwhile, whisk yolks in a medium metal bowl until smooth. Add hot cream mixture to yolks in a slow stream, whisking constantly, then pour back into the pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 degrees on thermometer; do not let boil.

Pour custard through a fine-mesh sieve into cleaned metal bowl and stir in lemon juice. Cool custard to room temperature, then refrigerate, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to a bowl and fold in meringue, then transfer to an airtight container and put in freezer to harden, at least 4 hours.

Cook’s Notes:
The meringue can be made up to three days ahead and kept in an airtight container in a cool, dry place.
The custard can be refrigerated for up to 24 hours.
The ice cream can be made up to 1 week ahead.
Double the recipe – that’s my suggestion!
And don’t bother putting it into the freezer when it comes out of the ice cream maker – who can wait that long and besides, the soft serve consistency is SO GOOD!

July Recipe

Turkey Sloppy Joes

Martha Stewart everyday food

"A nourishing rendition of a meat-and-tomatoes favorite"

1 TBLS olive oil
4 small carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and pepper
3 TBLS tomato paste
¾ pound ground turkey
1 can (28 oz) crushed tomatoes
2 TBLS dark brown sugar
1 TBLS cider vinegar
1 tsp Worcestershire sauce
4 whole-wheat hamburger rolls, split

In a large saucepan, heat oil over medium; add carrots, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.

Add tomato paste, and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4-5 minutes.

Add tomatoes, sugar, vinegar and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12-14 minutes. Serve on whole-wheat rolls.

Rachel's Blueberry Cookies

Yesterday, I took one more try at making blueberry cookies. This time, the result turned out much more like I had first pictured in my head. Taking out the white chocolate chips (sorry Todd) and using all white sugar instead of part brown, made the cookies lighter. I also used a hint of lemon juice and zest in place of vanilla to brighten the flavor. I only made one change after tasting them, and that is to add coarse sugar to the tops to finish them off. And just like blueberry pie, I found that they taste most delicious when cold. So, I keep mine in the fridge. This is the first recipe I have created on my own for a baked item. I am happy to share it, please make them, but just don't steal the recipe and open up a blueberry cookie shop without at least letting me in on it. haha :)

Rachel’s Blueberry Cookies

Makes 3 dozen

½ cup (1 stick) butter, room temperature
4 oz. cream cheese, softened
1 cup sugar
2 eggs
1 tsp lemon zest
1 tsp lemon juice
½ tsp baking soda
2 cups flour
6 oz. (1 container) blueberries*
Coarse sugar

Beat butter and cream cheese together until smooth. Add sugar and beat until fluffy. Add eggs and beat until smooth. Mix in lemon zest and lemon juice. Mix soda with flour and add. Stir until well blended. Carefully fold in blueberries. Line cookie sheets with parchment paper. Drop spoonfuls of dough onto the cookie sheets and sprinkle cookies with coarse sugar. Bake at 375 until lightly browned around edges, about 11 minutes. Best served chilled!

*When selecting blueberries, look for a container with smaller berries. Large plump blueberries work well in other recipes, but I found smaller ones were less likely to get smashed when mixing into the dough and smaller berries means more in the container which in turn will make each cookie have more as well.

June Recipe

Angel-Hair Pasta with Tomato Cream Sauce

This recipe is a quick one. Only 15 minutes or so. A sort of sad picture though, as I didn't have fresh basil or Parmesan.

12 oz. angel-hair pasta
1 jar (14.5 oz) marinara sauce
¾ cup frozen petite peas, not thawed
1/3 cup reduced-fat sour cream
Garnish: chopped fresh basil and Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.

Meanwhile, bring marinara sauce to a boil in a small saucepan over low heat. Stir in peas, cover and simmer 2 minutes or until peas are tender. Reduce heat to low, add sour cream and stir until blended.
Toss pasta with sauce and top with basil and cheese.

May Recipe

Zucchini and Corn Tacos

By Chef Jimmy Shaw

3 TBLS vegetable oil, divided
2 cups fresh corn kernels
1 cup chopped white onion
3 cloves garlic, finely chopped
4 medium tomatoes, roughly chopped
3 medium zucchini, diced
1 cup canned black beans, rinsed and drained
4 leaves fresh epazote, (or 1 tsp fresh oregano), finely chopped
¼ tsp freshly ground black pepper
8 warm corn tortillas
¼ cup green tomatillo salsa
Monterey Jack Cheese, grated

Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic and cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 ½ tsp salsa and the grated cheese.

April Recipe

Pasta with Goat Cheese and Roasted Asparagus

Martha Stewart Everyday Food

2 bunches asparagus (two pounds total), tough ends removed
4 TBLS butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2-3 TBLS fresh chives, for garnish
Salt and pepper

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet’ dot with 1 TBLS butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1½ cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 TBLS butter, and ½ cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

PS- Happy Birthday to my very dear sister, Raelynn! I love you so much! You're my greatest friend. I can't wait to see you next month!

March Recipe

Chicken Pizzaiola with Mozzarella and Pepperoni

From the editors of Cook’s Illustrated: The Best 30-Minute Recipe

Serves 4

3 cups tomato sauce (24-26 oz. jar)
1 cup grated Parmesan cheese
4 boneless, skinless chicken breasts
Salt and ground black pepper
1 cup shredded mozzarella cheese
20 slices pepperoni
(Serve with cooked noodles)

1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread tomato sauce into 13x9 baking dish.

2. Spread parmesan into shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge in parmesan. Press on parmesan to make sure it adheres. Lay chicken in baking dish, smooth side facing up.

3. Place chicken in oven and bake 15 minutes.

4. Increase oven temperature to 475 degrees. Mound ¼ cup of mozzarella on top of each chicken breast, then shingle 5 slices pepperoni over cheese. Continue to bake until cheese melts and until thickest part of breast registers 160 degrees on instant-read thermometer, 5-7 minutes. Serve with the sauce over noodles.

Variations:

Chicken Pizzaiola with Provolone and Capicola: Substitute 1 cup shredded sharp provolone for mozzarella and 4 slices capicola for pepperoni.

This family-friendly recipe can accommodate any of your favorite pizza toppings like cooked crumbled sausage, sautéed peppers, onions, or mushrooms, or sliced olives.