Monthly Archives: February 2023

Adult Spaghetti-Os

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Ingredients

  • 1 pound penne or rigatoni
  • 1 tablespoon olive oil
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ⅔ cup heavy cream
  • 24 ounces marinara sauce or pasta sauce
  • 14 ½ ounces petite diced tomatoes drained
  • 2 cups mozzarella cheese shredded
  • 2 tablespoons fresh basil or parsley

Instructions

  • Preheat the oven to 350°F.
  • Cook pasta in salted water al dente according to the package directions and drain.
  • Meanwhile, heat oil in a medium saucepan. Add onion and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute or until fragrant. Add cream, tomatoes and marinara sauce. Simmer 2 minutes.
  • Place pasta in a 9×13 pan. Add sauce and toss to combine.
  • Top with shredded cheese and bake 20-25 minutes or until hot and cheese is bubbly.
  • Remove from the oven, cool 5 minutes and top with fresh herbs.

Notes

Cook pasta to al dente (firm) as it will cook a bit more in the oven.

If you prefer a creamier sauce, add ⅓ cup extra cream.

Cooked meat such as rotisserie chicken, ham, or ground sausage can be added. Add any cheese you have on hand on top of this dish.

Do not overbake or the dish can become dry.

Creamy Roasted Rosemary Potatoes

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Ingredients

Two 1-pound bags mixed baby (peewee) potatoes 4 long sprigs fresh rosemary Kosher salt Extra-virgin olive oil, for drizzling Freshly cracked black pepper

Directions

  1. Fill a pot with the potatoes, 2 sprigs of the rosemary and enough cold water to cover by an inch. Season generously with salt. Turn the heat to high and bring to a boil, then lower to a simmer. Cook until a fork only gives a bit and slides in but doesn’t break the potato apart, about 8 minutes after it comes to a boil. Drain the potatoes and discard the boiled rosemary. Allow the remaining moisture to evaporate from the potatoes.
  2. Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment or nonstick aluminum foil.
  3. Spread the potatoes on the prepared baking sheet. Drizzle with oil and add the remaining 2 sprigs of rosemary and salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast the potatoes, rolling and moving them around a bit halfway through, until golden and slightly crispy, about 20 minutes. Transfer the potatoes and roasted rosemary to a bowl and serve.

Lemon Garlic Chicken

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Ingredients

1/4 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon garlic powder 1 teaspoon smoked paprika 8 cloves garlic, minced 4 lemons, 1 zested and juiced, 1 juiced and 2 quartered Kosher salt One 3- to 4-pound chicken, cut into 8 pieces Freshly ground black pepper 3 tablespoons dark brown sugar 4 tablespoons (1/2 stick) unsalted butter, diced small 1/4 cup low-sodium chicken broth 1/4 cup dry white wine 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. In a small bowl, combine the olive oil, mustard, garlic powder, paprika, minced garlic, lemon zest and juice and 1 teaspoon salt.
  2. Arrange the chicken pieces in a single layer in a 9-by-13-inch baking dish and sprinkle with salt. Pour the marinade over the chicken and use your hands to coat the chicken. Cover and let marinate in the refrigerator for 1 hour.
  3. Allow the chicken to come to room temperature, 45 to 60 minutes. Preheat the oven to 400 degrees F.
  4. Sprinkle the chicken with additional salt and some pepper, then roll the pieces around and arrange them skin-side up. Scatter the lemon quarters around the dish. Sprinkle the sugar on top of the chicken and dot the dish with the butter. Pour the broth and wine around the chicken.
  5. Bake, basting with the juices about every 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees F, 40 to 45 minutes.
  6. Turn on the broiler. Broil the chicken until it’s deep golden brown and slightly charred in spots, 2 to 3 minutes. Spoon the liquid in the pan over the chicken and sprinkle the parsley on top.