Italian Chicken Pasta Bake

Yup. More pasta... I generally try not to post two pasta dishes in a row, but to be honest I made this and photographed it back at the end of March or beginning of April and for some reason, I never posted it. Funny thing is, I actually included a photo of it in the blog "welcome video" I just made. It wasn't until I was watching the final edit of the video, that I realized there wasn't a recipe for it on the blog! Well... there ya go, folks. This is what happens when you combine menopause and Lupus. Senior moments on steroids. LOL (inside "lupie" joke there)

It's probably not the type of dish that you'd make as often during the warmer months, but it's still a great recipe for the cool, damp or rainy days that most every part of the world gets at some point during the Summer. (like it is right now here on the east coast. yuck!) Hmmm. Now that I've said that, it's perfect timing for my friends in Australia and New Zealand, where Winter is just beginning. Ah, well... wherever it is that you happen to be, I hope you enjoy it!

Italian Chicken Pasta Bake

• 1 Lb Short Cut Pasta (like penne, fusilli or ziti)
• 1 Rotisserie Chicken, shredded
• 1/4 Lb Pancetta, chopped (regular bacon would work in a pinch)
• 1 Small Onion, chopped
• 2 and 1/2 Cups Half & Half, or 1 Pint of Heavy Cream plus 1/2 Cup Milk
• 2 Cup Fontina Cheese, shredded
• 1 Cup Mozzarella Cheese, shredded
• 1/2 Cup Parmesan Cheese, grated
• 1 Tsp each Dried Oregano and Dried Basil
• 1 Tsp each Onion Powder and Garlic Powder
• Kosher Salt and Fresh Ground Pepper

Preheat your oven to 350 degrees Farenheit. Pick the meat off of your rotisserie chicken and cut or shred it into reasonably bite-sized pieces. Of course, if you have your own cooked chicken, use that. Set it aside.

Fry the pancetta (or bacon, if that's what you have) until it's just crisp. Remove it with a slotted spoon to a small paper towel lined plate or bowl and set it aside.

While you're doing the rest of your prep, cook your pasta according to the package directions, but remove it from the heat and drain it a few minutes before the package recommends. You want the pasta to be slightly undercooked, because it will continue to cook and absorb some of the sauce as it's baking in the oven.

In the same pan where you cooked the pancetta, saute the onions in the drippings, until they're soft and golden brown.

Add the pancetta and onions to the bowl of chicken and combine thoroughly. Set it aside to allow the mixture to cool slightly.

Shred the Fontina and Mozzarella and grate the Parmesan (**if you're using a solid wedge) and toss them loosely together.

**If you noticed that I had several types of cheese in various bags, etc. in the first photo of the ingredients, it's because I wasn't sure which (of the many that I always seem to have in the fridge) I wanted to use in the recipe. I finally decided on the three that I did, because I wanted to keep this pasta bake more "Italian". I also had a wedge of parm that I was going to use and then realized I had some pre-grated reggiano in the fridge that was already opened, so I used it instead.

When the pasta is cooked and drained, combine it in a large mixing bowl with the half and half, or the heavy cream and milk, if that's what you're using) and add the dried herbs, onion and garlic powders and salt and pepper. Mix well.

When all of the ingredients have cooled off a little, add the chicken mixture to the pasta mixture and stir it well to combine. This mixture will be a bit loose and that's how you want it to be.

Add all but one cup of your combined cheeses to the bowl and mix that in.

Pour the fully combined mixture into a large baking or casserole dish and add the remaining cheeses on top. I like to sprinkle a bit of the dried oregano, basil and other seasonings on top for a little extra color and flavor.

Bake for 30 to 40 minutes in your preheated oven, until the top is golden brown and bubbly all over. Check on it at 30 minutes because 1) it can depend on how deep or shallow your baking dish is and 2) not all ovens are the same and yours might run a little hotter or cooler than mine.

Serve with a fresh green salad or your favorite vegetable and a nice crusty loaf of Italian or French bread and...


Enjoy!


~Mary

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I Made A Blog Video!

A video? Hmmmm. Why would Mary make a video?

Well, one night last week, I was wide awake at 3am and I started thinking (which can be rather dangerous, in my case. lol) that in this age of technology and social media, it probably wouldn't be a bad idea to step outside of my comfort zone and try doing something different to showcase and maybe draw some new readers to the blog.

It isn't exactly what I'd call professional, but it's had 35 views, as of this morning (not that I'm keeping track, mind you) and one comment from a very nice YouTube makeup/beauty vlogger named Patti, whose channel I'm subscribed to. At this point, it's hard to tell by my stats whether I'm getting any visits from it, but even if it doesn't draw scads of people, it was actually pretty fun to put together and it helped me learn some new computer skills. As I always say, that's a win/win!

Thick and Hearty Meat Sauce (for pasta)

As most of you know by now, I'm a pasta-holic.

I love pasta with everything from traditional red sauces to butter or olive oil with a little garlic and freshly grated Parmigiano Reggiano. And my addiction doesn't stop there... Oh, no. Not by a long shot. I love cold pasta just as much. I sorta can't believe that I'm gonna out myself like this, but it wouldn't be a stretch to find me standing in front of the fridge at 2 AM, with a fork in one hand and a big old bowl of macaroni salad in the other. Um, don't any of you out there be judging me, now. Uh-huh. You know who you are. At least macaroni salad has vegetables in it. (well... mine does, anyway) That's gotta be healthier than that tub of Duncan Hines fudge frosting, any day! Ha! ;~)

Anywhooo, I don't always have a quart of my homemade Sunday Gravy in the freezer, but I still get cravings for pasta with an Italian style tomato based sauce every now and then. So, when the need for a little fix of red sauce arises, I head to the freezer and pantry, grab the ingredients needed and I whip up a quick marinara or meat sauce. Today, I'm gonna share my Thick and Hearty Meat Sauce recipe, but for those of you who aren't big fans of meat sauces, I'll be posting the hubber's totally amazing marinara sauce recipe, at some point in the not too distant future. ...it really is amazing.

Thick and Hearty Meat Sauce (for pasta)

• 1 Lb Meatloaf/Meatball Mix
• 1 28oz Can Crushed Tomatoes
• 1 14oz Can Diced Tomatoes
• 1 Med Green Bell Pepper, chopped
• 1 Med Yellow Onion, chopped
• 2-3 Cloves Fresh Garlic, minced
• 1/4 Cup Dry White Wine or Dry Vermouth
• 1/2 Tsp each Dried Oregano and Dried Basil
• 1 Tsp each Onion Powder and Garlic Powder
• Kosher Salt and Fresh Ground Black Pepper
• Light Olive Oil
• Your favorite hearty pasta. (No wimpy spaghetti or angel hair with this sauce)

Roughly chop the bell peppers and onions and mince the garlic. If I have any carrots on hand, I'll add them in to give the sauce a touch of sweetness, but I chop them smaller than the onions and peppers. I'd recommend a fine dice because they take a bit longer to cook and this isn't a long-simmering sauce. As you can see, I didn't have any carrots this time. :~)

On occasion, I use ground beef alone if it's all I have on hand, but the meatloaf/meatball mix is so much better in this sauce. As far as I know, most major grocery stores carry some version of it, either in the meat case or at the butcher counter. It's usually a combination of beef, veal and pork, but you'll sometimes see a mix of just beef and pork, or just pork and veal. If you're dead set against veal, you can also substitute ground turkey. Try to find a 3 meat version if you can, but a 2 meat combo will work. If push comes to shove, you can also buy the three types of ground meats separately.

I try not to use vegetable oils anymore for a couple of reasons. 1) I prefer the slightly higher smoking point and the health benefits of olive oils. I save my good extra virgin olive oil as a "finishing oil" on pasta dishes, roasted vegetables and Caprese salads, for example. 2) It's much too expensive and in many cases, too heavy for sauteing meat or making a vinaigrette. 

Plus, there's been a lot of bad press about vegetable oils and shortening lately. The short of it is that most vegetable and nut oils are chemically extracted (with things like petroleum solvent!!), they're hydrogenated (also chemically) and the seeds that they come from, are usually from genetically modified crops. Now, I'm not usually one to jump onto my soapbox here on the blog, but this is serious stuff and it's seriously affecting people's health.

In a large skillet, saute the green pepper and onion in a little light olive oil. When they're just starting to soften and become a little translucent, add in the minced garlic and cook for another 1-2 minutes.

Add the white wine or vermouth and bring it to a brisk simmer. Cook this until the liquid is reduced by 2/3 and slightly syrupy. (you can substitute beef or chicken stock if you wish to avoid the alcohol, but do keep in mind that when used in cooking, the alcohol itself evaporates during the reduction and leaves only the yummy flavor behind)

Remove the pepper, onion and garlic mixture to a small bowl and set it aside.

In the same pan, add the ground meat and cook over medium to medium-high heat, breaking it up into small pieces as it cooks.

You can cook this long enough to brown the meat if you'd like - it will definitely add flavor, but to be honest, I didn't feel like taking the extra time that night and well... we were hungry. lol

Add the peppers, onions and garlic back to the pan and stir well to combine.

Add in the can of crushed tomatoes and the can of diced tomatoes (with their liquid) and season with the oregano, basil, onion powder, garlic powder and salt and pepper. Give it a good stir to incorporate the seasoning.

Partially cover the pan and let the sauce cook over low heat for about 20 to 30 minutes, until it's nice and thick and the flavors have all married well. Taste for seasoning and add a bit more of anything you think is lacking, if needed. I added a pinch more salt to mine at this point.

While the sauce is simmering, start your pasta water. When it comes to a boil, salt the water liberally and add your pasta. Cook according to the package directions. As I stated up above in the recipe section, please don't use a skinny old pasta like spaghetti with this sauce. You really need a nice hearty noodle, like fettuccine (which is what I used here) tagliatelle, or my favorite pasta, EVER... pappardelle! Oh, how I love that stuff. It's actually a good thing that I have a hard time finding it in our local grocery stores, or I'd probably be cooking up a batch every night of the week! A hearty cut pasta like rigatoni or campanelle would work well, too.

Mmmmm, Mmmmm. We're talkin' serious comfort food...

Serve your meat sauce over the pasta with a bit of freshly grated parmesan or romano cheese and...


Enjoy!!!

~Mary


Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews... And Always Lots Of Photos!

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The Salad Bar ~ Creamy Gorgonzola Dressing (Blue Cheese)

I've been making my own Blue Cheese Dressing for about 15 years. Prior to that, I never really cared for it much. The only exceptions were a few "house made" versions, from a handful of restaurants. I've tried several store bought or bottled versions over the years, but I've always come away disappointed by what I can only describe as... a funky aftertaste. I don't know if it's the result of too much vinegar, not enough sugar, or maybe it's from chemicals or preservatives, but whatever it is, not a single one that I've tried has ever come close to tasting like homemade. So, what do I usually do when I'm faced with this kind of dilemma? I made my own, of course!

This was a tough one, though. I think I went through 5or 6 incarnations before I finally had the balance I was looking for. Now, this recipe is to my taste (and my family's too) and I've had requests from friends and family, but you might prefer more or less of one ingredient or another. And that's OK. After all, that is what cooking is all about, right? When you taste and/or season your food as you're preparing it, you're more likely to end up with something that satisfies you and your family. I do hope that you try this recipe, but I encourage you to experiment with the ingredients. Just consider this as a kind of starting point.

...and have fun with it!

Creamy Gorgonzola Dressing

• 1 Cup Sour Cream
• 1/2 Cup Real Mayonnaise
• 8oz Blue Cheese, crumbled (For this recipe, I used Gorgonzola)
• 1 Tsp Brown Sugar (heaping)
• 1 Tsp Worcestershire Sauce
• 1-2 Tbls White Balsamic or Red Wine Vinegar
• 1 Tbls Dried Minced Onion
• Salt

** This recipe doubles or triples quite nicely and will last in your fridge for up to a week, tightly covered, in a non-reactive (no metal) container.

Start by combining the dried minced onion and vinegar in a small ramekin or bowl. Set it aside to allow the onions to rehydrate.

You might be wondering why I use dried minced onions. Well, there is a reason and it's about balance. Now, I've never been very good at chemistry, but there's actually quite a bit of it involved in cooking. We generally don't think about cooking as a science, but we do have a pretty good idea of what tastes good to us and what doesn't. The first time I ever made homemade bleu cheese dressing, I used grated fresh onions and found them to be much too harsh. The raw bite of the onion totally overpowered the flavors of the sour cream and the bleu cheese.

You want that subtle onion-y flavor, but you don't want it to be the first thing that you taste in a creamy, cheesy dressing. Dried onions are much milder than their fresh counterparts, but they need to be re-hydrated in some way. You could use water, but that wouldn't add anything extra to the overall flavor of the dressing.

In a small mixing bowl, combine the sour cream, mayonnaise, brown sugar, the Worcestershire and salt, adding 2/3 of the Gorgonzola. Set the rest aside. If you're not really a fan of mayonnaise, you can always use a cup and 1/2 of the sour cream. The dressing will be a little more tart or tangy, because the mayo is what helps to balance out the acidity in the sour cream, but it will still be very tasty!

Stir the mixture together (you could use a whisk or a fork) exerting a fair bit of pressure to help mash the cheese crumbles into the rest of the ingredients. This helps to disperse the rich flavor of the cheese more fully and also helps to thicken the consistency.

Add in the rehydrated onions. If there's more than a tablespoon of the vinegar left in the ramekin, you might want to drain off a wee bit. Mine had a only a bit more than a teaspoon left over, so I added all of it.

Like salt, vinegar gives a little flavor boost to a lot of foods (some that you would never expect, like a dark chocolate cake!) and it's acidity helps to cut through some of the richness of a creamy dressing like this. Of course, some vinegars are more or less acidic than others, so re-hydrating the dried onions in a slightly sweet vinegar, like the white balsamic or a red wine vinegar, helps to soften it's bite as well. So, they really do compliment each other... and the dressing.

Then, add in the remaining 1/3 of the Gorgonzola and stir gently to combine. If you prefer a completely smooth dressing, you can add all of the Gorgonzola at the beginning and mash it all at once.

Cover the bowl with a little cling wrap or a tight fitting lid and refrigerate for at least 1 hour, to allow all of the flavors to marry. I always taste the dressing at this point, to check for seasoning and more often than not, I end up adding an extra pinch or two of salt. I've found that dressings and dips made with sour cream will usually need a bit more salt, but it's really all about personal tastes.

We had Blue Cheese Chicken Salads, but you can serve yours over your favorite fresh greens, or you can go the classic route and serve it alongside your favorite spicy chicken wings or chicken fingers. It also makes a great dip for fresh veggie platters and as a creamy, tangy topper for roast beef sandwiches. Whatever you choose to do with this dressing...

Enjoy!

Mary

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Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!

The Side Board ~ Garlic Butter and Parsley Hasselback Potatoes

I know. I'm coming in pretty late in the game to the whole hasselback thing. You're probably thinking "been there, done that", but I'll be honest with you... when I first saw them popping up all over Pinterest, I just couldn't figure out what the big deal was. Don't get me wrong. I'm all over a good potato. I mean, I am Irish, after all. And sure, the pictures were gorgeous. And yes, people were raving about them and pinning them like crazy... but it wasn't really a new concept to me. I was the one thinking, "been there, done that".