Chicken and Mushroom Goulash with Gnocchi

I am back posting for a second time to share one of my favorite recipes from Rachael Ray. I have tweaked it a little bit over the last few years but I have mainly kept it the same. My whole family loves it and the kids always gobble it up. I brought this to a recipe exchange earlier in the year and it won first prize, so you know it is good!

• Ingredients
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 1 pound ground chicken
• 1/2 pound white mushrooms, sliced
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 teaspoons smoked paprika, 2/3 palm full
• Salt and pepper
• 1 cup chicken stock
• 1 cup tomato sauce
• 1/2 cup sour cream or reduced fat sour cream
• 1/2 cup parmesean
• 1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces

Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 10 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to low, simmer and cook 20-25 minutes then stir in sour cream and turn off heat. Add parmesean. Adjust seasonings, to your taste.

While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Here's Rachael Ray's picture, I will take a better picture on Tuesday when
I make it for our family. :)

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Lemon-Basil Pasta

I love a good lemon sauce. It goes with so many of my favorite foods, fish, chicken, pasta... Bacon.

I love basil - I could eat it with toast and butter everyday. But my family is looking for something a bit more substantial for dinner.

In one of my lemon sauce moods, I threw in the basil and crisped up some bacon - and Wa-lah. Dinner was served.

Here's the basics for the sauce:

1 Lemon, juiced and zested & another lemon for a fresh squeeze over the top in the end

4 T butter

4 T olive oil

A handful of Basil leaves

Crumbled Bacon

Parmesan Cheese, grated or shredded for topping.

Cook up some Pasta & reserve some water. (I used linguine)

Over a low heat, melt butter. Combine olive oil and slowly add lemon juice and zest. Making sure to stir between each addition.

Pour the sauce over the linguine - this is where you add some reserved pasta water if you feel the noodles are sticking. Just add a tablespoon at a time - you don't want to water the sauce down. Then sprinkle in the chopped basil. Stir to evenly combine.

Spoon portions into a pasta bowl, and top with more fresh basil, bacon and parmesan cheese. And squeeze a bit of fresh lemon juice over the top for a fresher tasting pasta.

Try it as a light dinner with some crusty bread. Or add a grilled chicken breast or your favorite fish to make it more substantial.

Enjoy!

Sicilian Style Spaghetti & Eggplant

I borrowed the Tyler Florence book, Tyler's Ultimate cook book from a friend. I've slowly been able to make a few recipes here and there... I thought I was making Sicilian-Style Spaghetti tonight. I made a mistake when I searched for it on the internet the other day. So, instead, I ended up with Sicilian Style Spaghetti & Eggplant ~ and I'm so glad I did! It was delicious!! And I still have another new recipe to try with the Sicilian-Style Spaghetti.

I copied the recipe below from Foodnetwork.com - but I also made a few changes. If you want to see their version, click here: Sicilian Style Spaghetti & Eggplant

I have to say this, I loved, loved, loved the eggplant this way!!

Ingredients

For the eggplant:

• 1 medium eggplant
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• 1/2 lemon, juiced
• 6 fresh basil leaves
• Kosher salt and freshly ground black pepper

For the spaghetti:

• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, chopped
• 1 tsp red chile flakes
• 2 garlic cloves, minced
• 1 jar artichoke hearts, drained and cut in half
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch of sugar
• 1 tablespoon capers
• Salt and freshly ground black pepper
• 1 pound spaghetti
• 1/2 cup freshly grated parmesan cheese

Directions

Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.

(YUM!!)

Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile flakes, garlic, artichoke hearts and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.

Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente, drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

Penne with Beef and Arugula

This is a recipe from Food Network Giada De Laurentiis, that was send to me from Aubrey, my favorite
San Diego dwelling person. This is delicious, healthy (to my standards, if using a lean cut of beef, whole grain wheat pasta). This will be a regular in our home. I love it, thanks Aubrey!

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence (I don't have this, so I used Montreal Steak seasoning)
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta (I use Whole Grain Wheat Pasta)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
 
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, Serve

Makes 4 servings
Recipe and Photo: Food Network, Giada De Laurentiis

Linguine with Shrimp and Lemon Oil

I made this last night for Dinner.. It was really delicious! I added a chopped Tomato to the finished dish, and I used Angel Hair pasta because it's our favorite. Next time I will also add chopped Artichoke hearts. Do you like Arugula? I would suggest trying it in this recipe, it is so yummy. It's peppery and crisp. Adds a great texture to this dish, and.. it's good for you!

Ingredients

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Recipe and Photo Food Network, Giada De Laurentiis

Capellini with Tomatoes and Basil

I made this for dinner lastnight and it was really fresh and yummy. Very fast! It takes only 2 minutes for the pasta to cook, and about 10 for the sauce. This is perfect for those pints of fresh, sweet cherry tomatoes you can pick up at your local farmers market for a couple of bucks. Although, even using store bought, waxy, out of season regular cherry tomatoes, it was really good. I made some meatballs on the side, since I reside with wolves, but this would be a great meatless dinner. Enjoy!
This recipe serves 6.

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Recipe and Photo, Ina Garten

Chicken Stuffed with Prosciutto and Fontina

                                        
I have made this dish many times and its delicious, quick and easy. I have played with the ingredients and added different herbs, or used whatever cheeseI had on hand. Whatever change I have made, it has been really good. Here is the recipe as written, by Paula Deen. The only problem that I had with it, is the original recipe states to cook the chicken on the stove top the entire time.  I found that it took much longer than stated to cook, sometimes drying out. So to remedy this, I start by cooking it on Med- High in a heavy cast iron skillet. After it's nice and seared, I turn down to Med-Low for about 10 minutes.Then,  I place the whole skillet in a 350 oven and let it finish cooking. About another 10-15 minutes, depending on the size of your breasts (haha) and the thickness.

2 boneless, skinless chicken breast halves
1 (4-ounce) piece imported Italian fontina cheese
2 slices imported prosciutto
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 cup sliced portobello mushrooms
1/2 cup dry white wine
3 sprigs fresh rosemary
1 bunch baby arugula
1/2 fresh lemon, juiced

Directions
Preheat oven to 350
Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.
Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, about 10 minutes. *At this point, I would place the whole pan in the oven and bake until chicken is finished, about 10-15 minutes*
When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken
Recipe and Photo: Paula Deen, Food Network

Spicy Tuscan Soup

This is so good. This is also called Zuppa Toscano.. at Olive Garden

1 lb Spicy Breakfast Sausage
1 Shallot, minced
1/2 Stick Butter
2 Slices Bacon, cooked to crispy, crumbled and set aside
3 Garlic cloves, minced
3 Whole Medium Potatoes
1 Can White Kidney Beans (Cannellini beans)
1 1/2 Quarts Good Chicken Stock
1 Small to Medium Bunch Kale, chopped
1 Cup Half and Half
Salt and Pepper
Parmesan cheese, if desired for garnish

Brown sausage to almost completely cooked in a Dutch oven. Drain, and set aside. In the same Dutch oven, melt butter and cook shallots until translucent. Add garlic and cook for 1 minute longer. Slice Potatoes lengthwise, and then slice in half moon shape slices. Add Chicken broth to shallots and garlic. Add sliced potatoes and sausage. Bring to a simmer and cook for 10 minutes. Add beans. Simmer 10 more minutes until potatoes are tender. Add kale and cream. Cook another 5 minutes until Kale has wilted. Sprinkle crisp bacon on top, as well as some parmesan cheese. Serve. 4-6 servings

Penne with Sun-Dried Tomato Pesto

                                           
This is what I made for dinner lastnight. This recipe is going in my "I fix all the time" book. It was FABULOUS. The recipe does not call for pine nuts, but I had them so I added about 1/4 cup to the food processor to complete the pesto. Yum Yum Yum. I served this with Chicken Breasts marinated in Italian salad dressing and grilled as well as crusty garlic bread. My 2 year old ate the pesto with a spoon!! So good!

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil - I used about 3/4 of the jar
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
I added about 1/4 cup of pine nuts, because I like traditional pesto
I also added about 4 tbs. olive oil, the pesto was too thick and dry otherwise
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, olive oil, pine nuts, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Giada DeLaurientiis, Food Network

Creamy Artichoke Soup

This is another recipe from Aubrey.. my favorite person in San Diego; who cooks amazing food and makes me fat. She posted this on her blog and I begged her for permission to post it on here. Looks amazing! She serves this with some warm, crusty bread. Enjoy!

2 tablespoons extra-virgin olive oil

2 leeks, white part only, washed well and chopped

1 clove garlic, minced

1 small potato, peeled and chopped

1 (8-ounce) package frozen artichoke hearts, thawed

2 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1/3 cup mascarpone cheese

2 tablespoons chopped chives, for garnish

Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
recipe, courtesy Giada DeLaurientiis, Food Network

Lemon Chicken Soup

It got down to a bone chilling 64 degrees here in California yesterday, ha! Coming from Colorado I have to laugh at the weather forecast here. Today we are having a "Serious Weather Warning, in fact it was even broadcast during the first 5 minutes of the Today show. It's raining and the wind is blowing, scary!

Anyway- I woke up yesterday craving soup and sniffling from a cold we are trying to fight off.. so here is what I made for dinner. Play with the lemon's in this recipe if you aren't sure you like a strong lemon flavor. I do, and so I used 2 lemons in mine and added a slice on top. but I'm just wierd.

6 cups low-sodium chicken broth
1 Tbs Olive oil
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional * I used a handful of shredded parm cheese
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 celery stalk, sliced in 1/4 inch pieces
1/4 cup minced onion
1 cup small pasta. I used whole wheat pasta circles
2 cups diced cooked rotisserie chicken, preferably breast meat
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt
Black Pepper

Directions
In a large stockpot, saute in 1 Tbs olive oil- carrots, celery, onion and bay leaf. Stir and saute until onions turn transparent and veggies start to get tender.
Add the chicken broth, lemon juice, and parmesan rind, if using, bring to a boil over medium-high heat. Turn the heat down and let simmer for 8 minutes.
Add the pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
adapted from a Giada DeLaurientiis recipe, Food Network

Asparagus and Shiitake Risotto

My husband requested risotto a few nights ago. I got a little nervous, just thinking about it - I watch Hell's Kitchen! But after searching a few of my favorite web sites for one that sounded delicious, I took a deep breath and began the process.
I used the Asparagus, Artichoke, and Shiitake Risotto from Smitten Kitchen
I totally bought the artichokes, expecting to use them... but, um, sorta -- well, messed them up. So, we went without! I really didn't miss any flavor in the risotto, thankfully.
I have found that with any new recipe, especially if it intimidates you, is to take your time! Read each instruction and follow it to a 'T'!

Asparagus, (minus the Artichoke) and Shiitake Risotto
Adapted from Gourmet, May 2003

Makes 4 main-course servings.

5 cups chicken broth (40 fl ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1 1/2 inches long pieces
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces (1 cup) finely grated Parmigiano-Reggiano

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)

Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

Summer Pasta Bolognese

12 oz fettuccine
2 T evoo
1 lb ground turkey
salt and pepper
2 cloves garlic, minced (i always add more) :)
1.5 pounds beefsteak tomatoes (about 3); chopped
1/2 cup dry white wine (if you don't have wine on hand, chicken stock is a good substitute)
1 small zucchini, coarsely grated (my kids loved grating the zucchini)
3/4 cup fresh basil leaves, torn (another job you can have your kids do!)

cook the pasta according to package directions. set aside.
heat the oil in a large skillet over medium heat. Add the turkey and season with s & p.
add the garlic and cook for another minute. add the tomatoes and wine and simmer, until the sauce has slightly thickened, 4-5 minutes.
remove from heat and fold in the zucchini and basil. serve over pasta. i topped with parmesan cheese, of course!

real simple/august 2008

Bruscetta Pasta Salad

I was craving Bruscetta today.. and since I am trying to get bikini fabulous, I didn't want to eat the bread. So I ate pasta instead. I don't really know how to justify the pasta being better than the bread.. but in my pea brain, it was. is. isn't, but whatever...

2 cups uncooked pasta

2 small(er) tomatoes, seeded and chopped

2 small cloves of garlic, finely chopped

2 medium basil leaves, chopped

1 small can marinated artichoke hearts, chopped

2 tbs finely chopped onion

4 Kalamata olives, pitted and chopped

1/4 cup olive oil

2 tbs (ish) red wine vinegar

salt and pepper

shaved or shredded Parmesan cheese, about a hand full.

*If I would have had goat cheese on hand, I would have crumbed some up and added to the salad as well. Just a thought.

Cook pasta in boiling, salted water until just under al dente.. the pasta will continue to cook as well as plump up with the dressing. In a medium-large bowl mix the olive oil, vinegar, salt and pepper. When the pasta is finished cooking, drain and dump the warm pasta into your bowl and dressing. Coat pasta. Add remaining ingredients and chill. Or eat it right there. Whatever makes you happy.

pizza crust (from scratch!)

I did it! I did it! i finally made a good pizza crust - without the help of boboli or pilsbury!
i have been experimenting with some different recipes and different food blogs' techniques.
one site especially, smitten kitchen - she gave some great advice on her pizza dough. i think i have told you before, that i am not a baker. but i am realizing i want to be! pizza crust was one of those things that i was bound and determined to get right. i had absolutely no idea what dough should feel like, or not feel like. except that all of the recipes i have tried before turned out small, cause i couldn't get the dough to roll out - and they turned out puffy. so i guess i would tell you, if you have no point of reference as to what a dough should be, if a dough won't roll out - it's not right. if a dough won't stretch when you pull on it, it's not right.
follow her advice and you will get it right, just like i did!!
read below - and this recipe is all hers... my notes are italicized and bold
the picture below is my creation :)

Really Simple Pizza Dough
Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready.
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
(here's the great advice...) If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. (my sister, elisabeth, also recommended cranking your oven to the very hottest setting - and i am now a believer!) Roll out the pizza, (i rolled out my dough on the counter and when i went to pull it off, it stuck to the counter. so i did as she suggested, i covered it back up with the plastic wrap, made my pizza sauce, came back, and it was as soft as ever! i was so happy!) toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)

Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

Ravioli with Balsamic Brown Butter, Walnuts and Chicken

This dish sounded strange to me, but I watched it being prepared on the Food Network and it looked wonderful. To make the original dish a more complete meal, I used a spinach ravioli and topped it with a grilled chicken breast, served it with a green salad and garlic bread. It was soooo delicious and so easy and fast.

18 to 20 ounces store-bought ravioli (cheese, mushroom or spinach)- I used spinach and ricotta
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
1-2 chicken breasts, pounded to 1/4-1/2 inch thickness, salt and pepper and dash of garlic powder to season.

Saute in evoo (or grill) pounded chicken breasts, seasoned with salt and pepper until done. I used a grill pan. When chicken is done, brush with a bit of the balsamic vinegar, just to marinate. I used about 1/2 a teaspoon.
Bring a pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes, depending on package directions until done, but still firm.
Drain ravioli onto a large serving platter.
Meanwhile, in a saucepan, cook the butter over medium heat, stirring occasionally. When foam subsides, and butter starts to get a golden brown (about 3 minutes) remove from heat and let cool for about 1 minute. Add balsamic vinegar, salt and pepper.
Transfer the ravioli to the saucepan with the vinegar sauce and sprinkle with walnuts and Parmesan cheese. Return to the platter, top with sliced chicken breast. Serve.
Serves 2-4

One of these days I will get a decent camera. Mine is used and abused by me, my husband and a 2 year old... these pics never come out as wonderful as the dish.. this one is awesome, don't let the photo scare you!!

recipe from Giada Di Laurentiis, Food Network, Everyday Italian

chicken piccata

2-4 boneless, skinless chicken breasts, pounded to about 1/4 inch thickness
2 tbs. grated Parmesan cheese
1/3 c. flour
salt and pepper
4 tbs. olive oil
4 tbs. butter
1/2 cup chicken stock or dry white wine (hint, its better with the wine)
3 tbs. lemon juice
1/4 cup capers, drained
1/4 c. fresh chopped parsley

Pound chicken breasts to about 1/4 inch thickness. Mix together flour, salt and pepper, Parmesan cheese. Dredge the chicken in the flour mixture. Heat olive oil and 2 tbs of the butter in a large skillet over medium high heat. Add half of the chicken pieces, don't crowd the pan. Brown well on each side, about 3 minutes. Remove the chicken from the pan, and place to the side on a plate. Continue to cook the remaining chicken in the same manner. Remove all chicken from the pan, and place the plate to keep warm in the oven while you make the sauce.
Add the chicken stock, or wine, capers and lemon juice to the pan. Scrape up all the browned bits from the pan. Simmer for about 3 minutes to reduce the sauce by about 1/2. Add the remaining 2 tbs butter to the sauce. Plate the chicken and cover in the sauce. Serve.
Serves 2-4 delicious over pasta
recipe adapted from Ina Garten
show: Barefoot Contessa

Ingredients:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta (i used skim and it turned out great)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry (i used fresh spinach, sauteed and squeezed dry)
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Directions:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Lasagna Rolls

Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Tuscan Salad

I love cannellini beans. They are mild, creamy and packed with protein. They are easy to find, but most of the time they are labeled "White Kidney Beans" and say "Cannellini" in very teeny print underneath. I often eat this salad as a meal and several times a week.

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives - I use Kalamata olives
1/2 red onion, cut into slivers - cut them thin!
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Directions
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Giada DeLaurentiis

Alfredo Pasta with Chicken, Shrimp, Artichoke and Capers

This is from my Mother in law, who is a wonderful cook. It is now one of my top, top fav's.

1/4 cup butter

2 T flour

2 c. heavy cream

2 egg yolks, beaten

1 T white wine vinegar

1/2 t. pepper

3/4 t. salt

1/4 t. nutmeg

1/4 c shredded Parmesan cheese

1/2 cup fresh parsley, chopped

1 lb Fettuccine pasta, cooked

cooked, sliced chicken, cooked shrimp, as many artichoke hearts as you like and about 2-3 T capers. 1 chopped, seeded tomato

Melt butter in large skillet. Stir in flour to make a roux. Stir in cream and simmer until thick. Turn off heat. Beat egg yolks and add some warm cream to them. Slowly pour into skillet (being careful not to scramble your eggs!). Add cheese and stir until melted and creamy. Season with vinegar, salt, pepper and nutmeg. Add hot pasta, artichokes, capers, cooked shrimp and chicken. Mix together. You can use some of your pasta water to thin out sauce if needed. This also helps the sauce stick to the pasta. Top with 1 chopped, seeded tomato and parsley. Add of course... I always top with more cheese.