Rachael Ray Baked Shell Casserole

Just happened to walk through the room while Rachael Ray's talk show was on and caught her making Baked Shells Casserole. Since I'm always in a rush these days (and ok, since I'm a little lazy too) I never make things like Stuffed Shells anymore. Since hubby is a lasagna fan (and I never do that either!) I thought I'd try this one. You make a quick and yummy tomato sauce and use it to top pasta coated in spinach and cheese-y goodness. Pop it in the oven and dinner is done. I didn't have ricotta so I used mozzarella instead and it was delicious. The sauce was so-so. (Feel free to substitute your favorite.) But the cheesy pasta was delicious. I ate a whole bowl full while the casserole was in the oven. You know. Too much pasta. Wouldn't fit in the casserole dish.

Had to do something with it. :-)

Rachael Ray Baked Shell Casserole
Recipe courtesy of Rachael Ray

5 tablespoons EVOO – Extra Virgin Olive Oil, divided
6 cloves garlic, finely chopped, divided
1 large or 2 small to medium onions, finely chopped, divided
1 small carrot, finely chopped or grated
Salt and pepper
1 1/2 teaspoons oregano or marjoram, half a palmful
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 teaspoon fennel seeds, crushed by pressing under flat of your knife
2 tablespoons chopped fresh thyme, 5 to 6 sprigs
1/4 cup flat-leaf parsley, finely chopped
1/2 cup dry white or red wine
2 cups chicken stock
2 28-ounce cans Italian crushed tomatoes
1 pound medium or large shell pasta (not extra-large stuffing shells)
2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
Freshly grated nutmeg, about 1/4 teaspoon
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
2 large egg yolks, lightly beaten

In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Beer-Braised Bacon Bacon Cheeseburgers

One of the bright spots in our life lately is that our niece has come to live with us. Her mother passed away recently and we were happy to have her come stay with us. It's been quiet since our oldest son has gone away to college so it's been nice to fill the house with some teen-age noise again. :-)

To celebrate I fixed a traditional meal of Burgers and Fries. Dh was thrilled because I used real potatoes and actually deep fried them. Usually I go the healthier route and bake them but I figured "In for a penny, in for a pound" and selected Rachael Ray's recipe for Beer-Braised Bacon Bacon Cheeseburgers. Bacon, cheddar cheese, more bacon, sour cream, real French fries. What's not to love? These burgers were delicious. The burgers were juicy thanks to the finely diced onions and the bacon imparted a nice hint of smokiness. The Horseradish-Mustard sauce complemented it perfectly.

These burgers will surely make regular appearances around here this summer but next time, I'm thinking the fries will be baked in the oven instead. ;-)


Beer-Braised Bacon Bacon Cheeseburgers
Recipe from The Rachael Ray Show

1 tablespoon EVOO
10 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped
3/4 pound ground chick
3/4 pound ground sirloin
2 tablespoons Worcestershire sauce
A few hearty glugs of stout beer, such as Guinness (about 1/2 cup)
1/2 cup sour cream
1 tablespoon prepared horseradish
2 tablespoons grainy mustard
4 slices aged white cheddar cheese
4 lettuce leaves
4 Kaiser Rolls, split
1 red onion, sliced

Preheat oven to 325ºF.

Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 7-8 minutes.

When the bacon is crispy, add in the onion and continue cooking until tender, 2-3 minutes. Use a slotted spoon to transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.

While the bacon and onion are cooling, lay the other 8 slices of bacon out onto a broiler pan and transfer to the oven. Bake until crispy, about 20 minutes.

Return the skillet with the pan drippings over medium heat. While it heats up, add the ground meats to the mixing bowl with the bacon and onion, add the Worcestershire and season the mixture with salt and pepper. Combine the mixture with your hands and divide it into four patties.

Add the patties to the skillet and cook until golden brown, 4-5 minutes per side. When you flip the burgers, lay a slice of cheese on each patty to melt. In the last minute of cooking, add the Guinness to the pan and cook until almost completely reduced and slightly thickened.

While the burgers cook, stir together the sour cream, horseradish and mustard in a small bowl. Assemble the burgers by laying down some lettuce and red onion on each roll, then the patties, 2 strips of bacon and a dollop of horseradish sauce.

Yakitori Noodle Bowl

I didn't need to go into town today so no trip to the grocery store. While I was trying to figure out something to make for dinner using what I had on hand, I caught the end of Rachael Ray's show. The Yakitori Noodle Bowls looked interesting so I logged on and found the recipe. Perfect. I had everything I needed. Even better. The sauce took less time to make than the noodles did. I had dinner on the table in less than ten minutes. The best part? Not one noodle left. This one was delicious and I will definitely be making it again soon.

Yakitori Noodle Bowls
Recipe Courtesy of Rachael Ray

Salt
1 pound soba noodles
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces
2-inch piece fresh ginger, peeled and grated or finely minced
Freshly ground black pepper
2 bunches scallions, trimmed of roots and cut into 2-inch pieces on an angle
1/3 cup dry sherry (eyeball it)
1/3 cup tamari (eyeball it)
2 tablespoons sugar
1 tablespoon toasted sesame oil
Toasted sesame seeds, for garnish

Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to package directions. Drain thoroughly.

While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes.

Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute.

Add the drained noodles to the skillet and toss to combine. To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds.

OMG! Migas!

I am in love! Seriously. Totally. Head over heels in love.

I needed something quick to make for dinner last week. Something that didn't require a trip to the grocery store. Flipping through one of my Rachael Ray cookbooks I came across a recipe for Mighty Migas. Eggs, red pepper, jalapeno, onions and crushed tortilla chips, scrambled and topped with cheese and a spicy tomato-chipotle pepper sauce and placed on top of a blistered tortilla. O.M.G. Heaven on a plate. Seriously. I found myself thinking about these while standing at line at the grocery store. Wondering if I had enough eggs to make one while I was brushing my teeth at night. Plotting a way to get someone to bring me some eggs while I was lying in bed at night. Really. These things are like crack. I've made them three times in the past week. My cholesterol is probably through the roof. There really needs to be a 12 step program for these things. LOL!

The recipe is from Rachael Ray's Express Lane Meals cookbook. As I was looking for the recipe online (and jonesing for my next fix) I realized there are a million migas recipes out there and they all sound delicious. Imagine my surprise when I came across a link ... to my own blog! Yes, it's true. I actually blogged about Slightly Cheaper Than Therapy's recipe for Migas back in May! I remember (now) that I did like them but for some reason I never made them again. I think what I love the most about Rachael Ray's recipe is the Chipotle Sauce on top. All that smoky, delicious heat. ::sigh:: And the RR version isn't really a taco. The flour tortilla is blistered in a dry skillet for 30 seconds or so per side so that is crispy. Mmmm!

Here are a few recipes for Migas for you to check out. And I'll include the recipe for the wonderful Tomato-Chipotle Sauce to top them with.

The Pioneer Woman Cooks!

My Italian Grandmother

Homesick Texan

Rachael Ray.com

Serious Eats

Love and Cooking

Culinary Kicks

The Spicy Skillet

Midwest Neurotica

Slightly Cheaper Than Therapy

I'm Running to Eat!


Tomato-Chipotle Sauce
Recipe from Rachael Ray's Express Lane Meals

1 cup tomato sauce
1-2 chipotle chiles in adobo, finely chopped (I used two.)
A handful of cilantro, finely chopped

In a small bowl stir together the tomato sauce and the chopped chipotles. Stir in cilantro and serve.

Chicken, Chorizo and Tortilla Soup

It's nice to know that when I'm drawing a blank on what to fix for dinner, I can usually count on Rachael Ray to give me a little inspiration. I'm not particularly a fan of her shows, though I do watch them sometimes. But I love, Love, LOVE her cookbooks. I think I have them all and while most of my other cookbooks have been banned from the kitchen for taking too much space, seven of the 13 cookbooks I've allowed to stay are Rachael Ray's.

After another hectic day, I was looking for a recipe to use up some chorizo I had in the fridge. Chicken, Chorizo and Tortilla Stoup sounded like a perfect solution. The soup/stew was easy to prepare and done within 30 minutes and it was much more filling than I expected. When I make my usual tortilla soup recipe I can't stop myself from having two bowls. After this dish, dh and I were both stuffed. The addition of the beans and potatoes really makes it much heartier. Definitely a great dish for a chilly autumn night. A little too spicy for the kids but perfect for the adults. Another keeper. Thanks Rachael!

Since I've had this one bookmarked for awhile over at the Food Network site, this will be my contribution to this week's Bookmarked Recipes event over at Ruth's Kitchen Experiments. Check out this link to see all the yummy recipes from last week's event, hosted by Heart and Hearth. And since Ruth is still on vacation, Pam over at Sidewalk Shoes will be hosting this week.

Chicken, Chorizo and Tortilla Stoup
Recipe courtesy of Rachael Ray

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

Fish Tacos with Quick Slaw, Avocado Sauce and Green Rice

I caught the recipe for Fish Tacos with Quick Slaw, Avocado Sauce and Green Rice on The Rachael Ray Show as I was headed to the grocery the other day. I had planned something else for dinner but fish tacos sounded good so I picked up the ingredients I needed and made them for dinner. We'd had fish tacos before and even dh, the fish-phobic, enjoyed them.

The finished fish looked great. Nicely colored and perfectly flaky. The slaw provided some texture and contrast. The color of the avocado sauce blended perfectly with the side of green rice.

To sum up the meal in one word ... Blech!

The rice was easy to make but totally lacking in flavor. Despite adding 1/2 cup of cilantro I couldn't really taste it. The spinach added plenty of color but little in the way of flavor. I used two jalapenos and even that didn't add much zing.

The tacos were also pretty flavorless and we didn't care for the slaw at all. For all the chopping, slicing and dicing, this one is one we definitely felt wasn't worth the effort. I took two bites of the rice and couldn't stomach any more. Dh took one. Dh did finish one taco but after two bites, I was done.

If you want to try the recipe, you can find it here. But if you are in the mood for seafood with southwestern flair, these crab quesadillas from Kevin at Closet Cooking are much tastier (and a lot less complicated to prepare.) If you prefer shrimp, Kevin also has a great recipe for Shrimp Quesadillas.

Greek Night: The Rachael Ray Way

We had a Greek-themed dinner last night. We started out with Eggplant Roll-Ups, a Rachael Ray recipe from her 30 Minute Meals TV show. They were pretty good: grilled eggplant slices rolled around creamy garlicky cheeses and sun-dried tomatoes. I made it using a Slow Roasted Tomato recipe I found over at Smitten Kitchen. Mmmmm! Rachael Ray seems to add grill seasoning to almost everything but this was one recipe where I didn't care for it. Maybe I used to much but it seemed to overpower the other flavors of the dish. Next time I'll just use salt and pepper.

I also made the other recipe from the show: Spanikopita Chicken Meatballs with SpicyCucumber and Yogurt Sauce. I really thought I'd like it. I love pretty much every single ingredient. But somehow, I just didn't care for it. The meatballs were just sort of bland and the dip was lackluster as well. Very disappointing. I like the idea of this though and I think I'll play around with the recipe a bit and see what I can do.


Lulu over at Mama's Taverna definitely provided the star of the show: Spaghetti with Tomato Sauce and Myzithra Cheese. Unfortunately out here in the middle of nowhere, Parmesan was as close as I could come to Myzithra, but the dish was a hit anyway. The kids were originally a bit frightened of the whole peppercorns they saw in the sauce and convinced it had to be a bug but after being reassured it was only pepper, they dived right in. Dh requested that I make it again (but next time maybe I could add some meat? ...) Check out Lulu's recipe here.

Eggplant Roll-Ups
Recipe courtesy of Rachael Ray

1 large, firm eggplant
Salt and pepper
Grill seasoning blend (recommended: McCormick Montreal Seasoning)
1 cup semi-soft garlic and herb cheese (recommended: Alouette or Boursin)
1 cup ricotta cheese
1/2 cup freshly grated Parmigiano, a couple of handfuls
A few grinds black pepper
6 to 8 soft sun-dried tomatoes, chopped (tender sun-dried tomatoes are available in small pouches in produce department)
2 cups arugula leaves, chopped
1 cup basil leaves, chopped

Heat a grill pan over high heat. Thinly slice the eggplant, a minimum of 18 slices. Season with salt, pepper and grill seasoning blend. Grill the thin slices to tenderize the eggplant, 2 to 3 minutes on each side or until cooked through. Combine the cheeses, black pepper and sun-dried tomatoes. Top each slice of cooked eggplant with a dab of cheese and some arugula and basil then roll up. The eggplant roll ups should have a few greens sticking out of both ends.


Spanikopita Chicken Meatballs with Spicy Cucumber andYogurt Sauce
Recipe courtesy of Rachael Ray

1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted.
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1 1/2 cups Greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt

Preheat the oven to 400 degrees F.

In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

Hummus Pizza

I've found my new favorite quick lunch! I dvr'ed an episode of 30 Minute Meals where Rachael Ray whipped up a couple of Greek-themed dishes in the alotted thirty minutes. All three dishes seemed to have a little potential but the Hummus Pit-zas were the quickest to throw together. As I was at a loss for what to fix for lunch, I thought I'd take a chance on this one. I mean, I like hummus. I like Pita bread. And I'm currently infatuated with Feta. What's not to like? (And how is it that I only just discovered Feta? How have I lived without it this long!)

This is definitely one of those recipes where simple ingredients combine to form something greater than the sum of it's parts. And it's definitely one of those recipes I will be fixing over and over again now that the kids have gone back to school. Yum-o!


Hummus Pit-zas
Recipe courtesy of Rachael Ray

6 (6-inch) pitas
1/2 pint container store bought plain hummus
1/2 cup prepared olive tapenade
3 cups shredded provolone or mozzarella or a combination of the 2
6 anchovies, chopped, optional
3 whole roasted red peppers, drained, chopped
1 can artichoke hearts in water, 6 hearts, drained well and chopped
1/2 cup sliced pepperoncini, chopped, optional
Handful of flat-leaf parsley, chopped

Preheat oven to 400 degrees F.

Arrange the pitas on baking sheets or sheets. In a bowl combine the hummus and the olive tapanade. Spread the hummus on pitas and top with cheese, like pizza. Combine the chopped anchovies, peppers, artichokes, and pepperoncini. Cover the pizzas with the chopped mixture. Bake 10 to 12 minutes to melt cheese and crisp the pitas. Cut pizzas into wedges and garnish with parsley.

BBQ Chicken Sloppy Joe's

The girls are officially signed up for their one mile race on the Fourth of July. Dh and I were already signed up so it will be quite the family affair. They both had fun at their group run tonight and can't wait for the big race. They both brought home trophy's last year so they are out to defend their honor. Look out girls!

Since we had running tonight, speed was of the essence so Rachael Ray came through for us again. Before we left I caught the last few minutes of The Rachael Ray Show. Today's recipe was BBQ Chicken Sloppy Joe's. A quick stop at the store for some buns and waffle fries and we were set. Less than 30 minutes in the door we were sitting down to to a tasty dinner.


BBQ Chicken Sloppy Joe's with Cheesy Waffle Fries
Recipe courtesy of Rachael Ray

• 1 20-ounce bag frozen waffle fries
• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 1/4 pounds ground chicken
• 1 medium red onion, chopped
• 1 small red bell pepper, chopped
• 3 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 1 tablespoon grill seasoning, such as McCormick Montreal Seasoning
• 1 tablespoon Worcestershire sauce
• 1 14-ounce can tomato sauce
• 2 tablespoons hot sauce
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 tablespoons spicy brown mustard
• 2 cups cheddar cheese, shredded
• 4 crusty rolls, split, toasted and lightly buttered
• 3 to 4 dill pickles, chopped

Preheat oven for the waffle fries according to package directions. Arrange them on a baking sheet and place in the oven. Cook until nice and golden brown on both sides.

While the fries are cooking, heat a large, nonstick skillet over medium-high heat. Add EVOO and ground chicken. Using the back of a wooden spoon or spatula, break the meat up into bite-size pieces so it browns evenly. When the meat has browned, add onion and pepper.

While the chicken and veggies are cooking, make the BBQ sauce: In a bowl, combine brown sugar, vinegar, grill seasoning, Worcestershire sauce, tomato sauce and hot sauce. Stir to combine.

When the vegetables become tender, add the BBQ sauce to the skillet, reduce heat to medium and cook for 5 minutes. Reduce heat and simmer an additional 5 minutes.

While the Sloppy Joe filling is simmering, melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard. When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon. Remove from the heat and reserve for fries.

Using a large spoon or ice cream scoop, pile the filling onto the toasted and buttered bun bottoms, and top with pickles. Cover the Sloppy Joe's with the bun tops and serve with a handful of waffle fries topped with lots of cheese sauce alongside.

Cheddar Cheese and Macaroni

What can I say? Gooey, cheesy goodness ... and for once picky dd would agree! Quick and easy to make with pantry staples since we're still flooded in! Though that's not as bad as it sounds. We were only stuck for two days. I just did a lot of cooking and blogging while we had to be home. As I'm writing this (and as your reading this) the waters have receded and clean-up has begun. Driving through town this morning there were few signs of the flood. Aside from the new water features at the city golf course, there wasn't much to show that waters had been about 3 foot deep in that area. Inside the homes would be a different story though. :-( We haven't been anywhere today without hearing sad stories from people directly affected by the flood.

Rachael Ray's Cheddar Cheese and Macaroni definitely hit the spot last night. Easy to make and well short of the 30 minute mark. I'd saved the recipe after spotting it over at Family, Friends and Food a while back but hadn't gotten around to making it. Thanks Patsy! This recipe is definitely a keeper!

Cheddar Cheese and Macaroni
Recipe by Rachael Ray, 30 Minute Meals 2

1 pound elbow macaroni, cooked 8 minutes or al dente to package directions
1 tablespoon vegetable or EVOO (once around the pan)
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2% milk
3 cups shredded sharp white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper
Salt, to taste

Heat a medium-sized deep skillet over medium heat. Add oil and butter. When butter melts into the oil, stir in flour. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese, a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to the sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish, top with remaining cheese, and place under a hot broiler for a minute to brown the top.

Best. Recipe. Ever.

Weigh-in time again! Dh and I are both down 2 pounds so far! Woohoo! The running is going better than it was but not as good as it should be. Hopefully this week will be even better!

Grr! As soon as I was headed out to the garden, the rain began. So much for spending Memorial Day outside in the garden. It's pretty cloudy, dreary ... and wet here. Luckily I made a great dish last night to tell you about. Rachael Ray's Bolognese Bread Pizza. I'm not really a fan of bread pizzas and since I don't care for meat either, I didn't really expect to like this one. OMG! It was so good that ds and I fought over who got the remaining pizza. Luckily for us dh wasn't home to claim his share. (Not so good for the diet though!)

The meat sauce was delicious, though I must admit that I took some liberties with the recipe. Rather than use ground beef, I used some hot sausage and left out the allspice so I'm sure the original recipe would taste a little different. I had a little sauce left over and I'm planning to have it today with some leftover pasta. Yum! Next time I'm going to double the sauce recipe just so I'll have plenty of leftovers! You also might want to pay attention while the pizza is under the broiler. I pretty much fell asleep on the job and burned half of the pizza. (Wahhh!) The other was on the verge of over-done but still tasted great. I also think that next time I'd slice the fresh mozzarella more thinly because ds felt that the cheese was overwhelming. (Though he isn't much of a cheese fan in general. Is he *really* my kid? ::shake head sadly::)

This dish was so good that ds, who is headed off to college in the fall, asked me for the recipe so he could take it with him. *And* he suggested that we should try making it using taco meat and cheddar cheese as well. This is from ds who -- if forced by severe starvation -- might bring himself to whip up some Ramen Noodle soup. Definitely one we'll be repeating around here!

Bolognese Bread Pizza
Recipe courtesy Rachael Ray

1 long loaf Italian semolina bread, 20 to 24 inches, day old is fine

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 slices pancetta or bacon, chopped

2 pounds ground beef

2 cloves garlic, chopped

2 medium yellow onions, peeled and finely chopped

1 small carrot, peeled and chopped

Coarse black pepper and coarse salt

1 tablespoon Worcestershire sauce

1 teaspoon allspice, 1/3 palm full

1/2 cup red wine, + a couple of glugs

1/2 cup beef stock

1 can crushed tomatoes, (14-ounce)

1 handful flat-leaf parsley, finely chopped

1 pound fresh mozzarella, thinly sliced

4 handfuls grated Parmigiano or Romano

1 cup fresh basil, 20 leaves, shredded or torn

Heat the oven to 450 degrees F.

Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.
Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese.

Top each pizza liberally with basil and serve (with a fork and knife).

You say Tomato ...

The rain held off long enough for me to get a decent run in today. The weather was great. Probably 65 degrees. A little windy at times but it was so warm the breeze was nice. Now that I've given up the idea of a half marathon in three weeks, I'm enjoying my runs a lot more. We found out we can use our HM bibs to run in the 5K that same day. A much more realistic -- and pain free -- goal.

Here's a quick and easy salad for a warm spring day: Rachael Ray's Tomato and Bread Salad. She made this on the same 30 Minute Meals episode that she made the Spinach and Artichoke Stuffed Portobella Mushrooms that I've already posted about. ::blech!:: It's a good thing the salad looked so yummy or I never would have tried it. It actually looked a lot better than it seems like from this picture. And it tasted great. Eat it soon though. I made it a couple of hours before dinner and luckily I couldn't stop nibbling on it. By the time dinner rolled around the bread was too mushy. Right after I made it, it was perfect. I can't wait to try this with some home-grown Indiana tomatoes this summer and some fresh basil from my garden. Yum! I think I may add a little fresh mozzarella next time as well. Mmmmm!

Tomato and Bread Salad
Recipe courtesy of Rachael Ray

6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.

Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.

Finally! A Rachael Ray Recipe We *Didn't* Like

It was bound to happen. I mean, we can't like everything she makes. This one took me by surprise though. Spinach and Artichoke Stuffed Portabello Mushrooms. I love portabello's. I love Spinach-Artichoke Dip. Sounded like a great idea to mix the two together. Not so much! Blech! These were just bad. Okay. Not *bad* just really bland and not good tasting. Dh and I each had one and though we managed to choke them down, we threw the rest away. ::shudder:: I definitely prefer the old, high fat recipe with all that cream cheese to Rachael's "healthier" version of Artichoke-Spinach Dip with ricotta and no mayo. This is one we definitely won't be repeating. ::shudder::


***The recipe calls for Parmesan cheese but doesn't say what to do with it. I added some to the spinach-artichoke-ricotta mixture and then sprinkled some on top before placing in the oven.

Spinach and Artichoke Stuffed Portobello Mushrooms
Recipe courtesy of Rachael Ray

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls

Preheat grill to medium-high and oven to 425 degrees F.

Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.

Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.

Remove mushroom caps from grill.

To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.

Well, I finally did it ...

I broke down and invited some friends over for dinner. I'm not sure why we waited so long. We had lots of excuses. The house is too messy, not enough room at the table, not sure what to cook, we're too busy, everyone is too busy. The list could go on and on. Last night we were supposed to go out with some friends. Babysitter plans suddenly fell through when ds wasn't going to be home from his wrestling meet until 8:00. As I was sitting at basketball practice, I left a crazy message on our friends phone to just come on down to our house for dinner then we could go out afterwards. Of course as soon as I hung up I realized exactly what that entailed. We were busy for a couple of hours with sports practices and sign-ups. I hadn't been to the store in a week. The house was a mess. More the the point, the kitchen looked like a monsoon had swept through. And, after paying property taxes this week, I was broke. I raced home, got the kids busy cleaning and gave dh fair warning of the change in plans. After I got the laundry started and the diswasher loaded, I pulled out all my Rachael Ray cookbooks and started looking for a recipes made from ingredients I already had on hand. I hit pay dirt in Express Lane Meals. I settled on Pasta with Bacon, Tomatoes and Cheese even though I'd not made it before because how can you go wrong with all that bacon and cheese. I had all the ingredients on hand and only had to run to the store for a loaf of Italian bread and a bagged salad. The main dish went together quickly. I tried to have it all prepped before they arrived so that saved a few minutes. I worked on the pasta while my friend tossed the salad and before the guys had finished their first drink, dinner was on the table. It looked good and tasted yummy, though I think if I was making it again I'd add a few more red pepper flakes to kick the heat up a notch. Since I was cooking for company I stuck with the recipe.

Things went so well that I've already invited some other friends over for dinner. ;-) Maybe 2008 will be the year that we finally develop a social life!

Pasta with Bacon, Tomatoes and Cheese

Salt
1 pound short-cut pasta
1 tablespoon extra virgin olive oil
4 bacon slices -- chopped
1 large onion -- chopped
4 large garlic cloves -- chopped
1/4 teaspoon red pepper flakes
Black pepper
1/2 cup white wine
1/2 cup chicken stock
1 pint grape tomatoes
1 ball fresh mozzarella -- cut into 1/4 inch dice
1 bunch fresh chives -- chopped
15 fresh basil leaves -- chopped or torn
1/2 cup grated Parmesan cheese

Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.

While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring ever now and then, until crispy, about 2-3 minutes. Add the onions, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked, drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Serve.

Having a bad day

No running this week. ::sigh:: I'd planned to run some around the end of the week. Then on the way to get a leg massage (as a reward for all that running I'd planned to do) I had a wreck. A minor one but still enough to derail my training plan. Hopefully next week will be a little better on the running front.

I tried another Rachael Ray recipe this week that looks like it'll be a keeper. Chicken Tortellini with Broccoli Rabe caught my eye over at Everything Rachael Ray recently. When I happened to find myself next to the refrigerated pasts at the market last week, I decided to throw this dish together after the basketball game. It was quick and delish (though I think I'd prefer it with cheese tortellini instead.)


Chicken Tortellini with Broccoli Rabe

1 pound broccoli rabe -- trimmed [ I used bagged baby spinach.]
1 pound chicken tortellini
2 tablespoons extra-virgin olive oil
2 cloves garlic -- chopped
1/2 teaspoon crushed red pepper
Salt
2 tablespoons butter
8 ounces sliced oil-packed sun-dried tomatoes -- drained
1/4 cup dry white wine
Grated Parmesan cheese, for serving


1. In a large pot of boiling salted water, cook the broccoli rabe for 1 minute. Using tongs, immediately transfer the broccoli rabe to a colander, rinse under cold water and pat dry.

2. Add the tortellini to the boiling water and cook according to package directions.

3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Stir in the broccoli rabe and crushed red pepper. Season with salt and cook for 1 minute. Stir in the butter and sun-dried tomatoes and cook for 1 minute more. Add the wine and simmer until reduced, about 3 minutes.

4. Using a slotted spoon, transfer the tortellini to the vegetables. Scrape up any browned bits from the bottom of the skillet and toss to mix. Transfer to shallow bowls and top with Parmesan cheese.

Cooking Again!

I tried a new recipe this weekend that is definitely going to become a family favorite. I was in the mood for something spicy and after looking around the FoodNetwork.com site I settled on a Rachael Ray recipe for Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato . Talk about amazing! I loved this soup. It was quick and easy to make and tasted delicious. I had all the pantry ingredients on hand and since I always try to keep some cilantro and a couple of pouches of Tyson Oven-Roasted Diced Chicken Breast in the fridge for times when I'm in a hurry, we were good to go. The chipotles, bacon and the fire-roasted tomatoes gave it a luscious, smoky flavor. Dh and I had it for lunch on Sunday. I had it for dinner on Monday and breakfast on Tuesday! It was *that* good. It was a little spicy for the kids but this one is definitely a keeper. If you make it, be sure to use the lime juice, red onion and cilantro toppings. They really add a lot to the soup.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

3 cups chicken stock
1 pound chicken tenders
1 bay leaf -- fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 can crushed fire roasted tomatoes, (28-ounce)
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.