Spicy Sicilian Pea Pepper Pesto Lasagne

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This recipe combines two different ones found online: one a spicy sicilian pesto with boiled pasta, and the other a pea and ricotta lasagne. The pesto calls for lots of pepper, mint combined with basil, and almond instead of pine nuts, making it a nice alternative to usual well-worn pesto the original pea and ricotta recipe calls for. The ingredients don’t need to be cooked beforehand, just combined, which eases preparation. Your vegetarian friends with a penchant for the piquant will love this one!

Ingredients

For the pesto:

• 2 cups fresh basil leaves, lightly packed, washed and spun dry
• 2 serrano chiles, stems and seeds removed
• ½ cup mint leaves
• 3 garlic cloves, peeled
• 1 tablespoon hot red pepper flakes
• ½ teaspoon fennel seeds
• ¼ cup sliced blanched almonds
• ½ cup extra-virgin olive oil
• ¼ cup freshly grated Pecorino Siciliano plus ¼ cup set aside for garnish

For the pea and cheese filling:

• 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
• 1 pound frozen peas, thawed
• 1/3 cup finely grated Parmesan cheese (about 1 ounce)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 cup heavy cream

To assemble:

• 1/2 cup heavy cream
• 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
• 1/2 cup toasted blanched almond slivers
• 8 ounces fresh mozzarella cheese, thinly sliced
• Olive oil, for coating the foil

What to do

For the pesto:

• Place the basil, mint, garlic, Serrano chilis, red pepper flakes, fennel seeds and almonds in a food processor and pulse 3 times to start the chopping process. Add the ½ cup oil and pulse 4 or 5 times to create a thick paste, (not a thin oily sauce). Add cheese and pulse once to mix in, season with salt if it needs it and remove to a container with a lid. Makes 1½ cups.

For the pea and cheese filling:

• Place all of the measured ingredients except the cream in the bowl of the food processor fitted with the blade attachment. With the food processor running, add the cream in a slow, steady stream until the mixture is almost smooth but some texture remains, about 45 seconds. Taste and season with additional salt and pepper as needed. Leave the filling in the food processor.

To assemble:

• Pour the cream evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 lasagna noodles, allowing them to overlap slightly. Using a spoon, evenly spread a third of the pea-ricotta filling over the noodles, then evenly spread half of the pesto over the filling. Evenly sprinkle half of the pine nuts over the pesto.
• Cover with another layer of 4 noodles. Evenly spread another third of the pea-ricotta filling over the noodles. (Do not cover with pesto.)
• Cover with the last 4 noodles. Evenly spread the remaining third of the pea-ricotta filling over the noodles, then evenly spread the remaining half of the pesto over the filling. Evenly sprinkle the remaining half of the toasted almonds over the pesto. Evenly arrange the mozzarella slices over the top. Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down.
• Bake until the sauce is starting to bubble around the edges, about 35 to 40 minutes. Remove the foil and continue baking until the top and edges of the lasagna are lightly browned in spots and the filling is bubbling, about 15 minutes more. Let cool at least 10 minutes before serving.

Citron Infused Chicken and Tomatoes Over Portabella Stuffed Ravioli!

Ingredients:

• 1 chicken breast, diced into bite size pieces
• 1/4 Citron (buddha's hand) or lemons if you need a substitute, zested
• 2 fresh heirloom tomatoes, diced
• 1/2 pint cherry heirloom tomatoes (variety), chopped in half
• Pepper
• 3 garlic cloves, chopped
• 1 onion, chopped
• 5 green onions chopped
• EVOO
• 1 package of organic portabella stuffed mushrooms or substitute for another noodle or spaghetti squash to make it gluten free

My prepared ingredients--Cooking tip: sometimes it's best if you chop and place in bowls in advance-makes the cooking experience much more enjoyable and less stressful). :)

What to do:

1. Place the chicken in a bowl with 1/2 the zest and some citron juice and some pepper. Let sit for 15-20 minutes. 
2. In a medium skillet, saute the onion, green onion, the other half of the citron zest, and garlic in 2 tbsp EVOO. Brown slightly. Then add the tomatoes. Place a lid on the skillet and continue cooking until tomatoes are tender. 
3. Meanwhile, in another medium skillet, cook the chicken in 2 tbsp EVOO and brown the outside slightly. Cook until done. Set aside. 
4. Boil some water and cook the noodles. Strain and set aside.
5. On a plate, place the noodles, then top with the tomatoes combination, then top with some chicken. Serve it while it's hot. 

This is what Citron looks like:

Enjoy!

Mac and Cheese w/Ham, Kielbasa, and Veggies!

Ingredients:

• 2 cups of cubed ham
• 2 cups of kielbasa, chopped
• 1 onion, chopped
• 8 ounces of mushrooms, chopped
• 2 tbsp chili paste
• 2 garlic cloves, chopped
• 1 tbsp coconut oil
• 3 cups wheat elbow macaroni 
• Salt and pepper
• 4 ounces goat cheese crumbles
• 2 cups grated sharp cheddar cheese
• 2 ounces feta cheese, seasoned with Italian seasoning
• 2 cups of low fat milk
• 2 tbsp flour
• 2 tbsp butter
• Pam
• Small can of chipotle peppers in adobo sauce (need about 4 tbsp of sauce)

What to do:

1. Preheat oven to 350.
2. Heat the coconut oil in a large skillet on medium high heat. Add the kielbasa, ham, onion, garlic, mushrooms, chill paste, adobo sauce, and salt and pepper. Saute for approximately 8 minutes. Set aside.
3. Meanwhile, cook the elbow macaroni according to instructions. Strain and set aside.
4. In a large oven safe bowl (ceramic), coat the bowl with Pam and add the noodles. 
5. Meanwhile, in a medium sauce pan, heat up the milk, flour, butter, and salt and pepper. Whisk constantly under evenly heated through. Once brought to a slow boil, add the goat cheese, cheddar cheese, and feta cheese, stirring constantly until smooth. Remove from heat. Pour over the noodles in the oven safe bowl.
6. Add the kielbasa/ham mixture to the bowl and mix thoroughly. 
7. Cover with foil and cook for 30 minutes.

Quick and Easy Veggie Pasta Dish!

Ingredients:

• 2 cans of diced Italian fire roasted tomatoes, sauce included
• 1 zucchini, chopped and skinned
• EVOO, 2 tbsp
• 2 carrots, chopped
• 1 onion, chopped
• 1 celery, chopped
• 2 Bella mushrooms, chopped
• Salt and pepper
• 3 tbsp tomato paste
• Italian seasoning
• Red spiced pepper, to taste
• 8 oz spaghetti 

 What to do:

1. Cook noodles, set aside.
2. Meanwhile, saute the zucchini, carrots, onion, celery, and mushrooms for 2-3 minutes. Add in the tomatoes and tomato paste, add the seasonings to taste. Simmer for 15-20 minutes with the top on. 
3. Top a serving of noodles off with the sauce.

Enjoy!

Skillet Veggie Lasagna!

Ingredients:

• 1/2 cup EVOO
• 4 garlic cloves, sliced
• 1.5 pounds ripe tomatoes, diced
• 4 tbsp chopped fresh basil and/or parsley, plus more for topping
• Salt and pepper
• 1 cup ricotta cheese
• 1 large eggo
• 2 tbsp grated parmesan cheese, plus more for topping
• 6 sheets no bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3.5 cups baby spinach
• 1/4 pound mozzarella cheese, grated

What to do:

1. Heat the 1/4 cup EVOO in a large skillet over medium-high heat. Add the garlic, cook until golden, 1 minute. Add the tomatoes, 1 tbsp herbs, 1/2 tsp salt, and pepper to  taste, cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low, reserve the remaining sauce.
2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tbsp herbs, 1/2 tsp salt, and pepper to taste in a bowl. 
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top, drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tbsp of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest a few minutes before slicing. Top with more parmesan and fresh herbs.

Enjoy!

Fontina Risotto With Chicken

Note: this recipe has a partnered left overs recipe. If interested, set aside 2 cups of risotto and start next recipe.

Ingredients:

• 4 cups low-sodium chicken broth
• 5 tbsp unsalted butter
• 1 medium onion, chopped
• 2.5 cups arborio rice
• 3 sprigs thyme
• Kosher salt
• 1 cup finely grated parmesan cheese
• Freshly ground pepper
• 1 cup coarsely grated fontina cheese, plus more for topping
•  8 ounces deli smoked chicken breast, diced 
• 1/4 cup roughly chopped fresh parsley
• 1 cup dry white wine

What to do:

1. Take 4 tbsp butter in pot over medium-high heat, add onion, cook until translucent (4 minutes). Add rice and thyme, stir and cook until rice is glossy (1-2 minutes). Add the wine and cook, stirring until liquid is absorbed. Add 1 tsp salt. 
2. Ladle in 1/2 cup broth and 1/2 cup water and cook until absorbed, continue adding these portions until the rice has fully absorbed all the fluid (takes about 25 minutes). Total will be 4 cups broth, 4 cups water. Be sure to stir it so the rice doesn't burn.
3. Remove the thyme, stir in the parmesan, the remaining tbsp butter, 1/2 tsp salt and pepper to taste. Gently stir in the fontina and chicken. Serve in bowls and top with parsley and more fontina cheese. 

Note: If you want to try the next Risotto Cakes with Greens Recipe, set aside 2 cups of the risotto. 

Savory Mushroom Risotto!

Ingredients:

• 1 cup arborrio 
• 1 quart beef broth
• 1 onion, chopped
• 2 garlic cloves, chopped
• 10 ounces mushrooms, chopped
• 1/2 cup Marsala wine
• 3 tbsp butter
• 1/2 cup gruyere cheese, shredded
• 1 tsp Italian seasoning
• Salt and pepper

What to do:

1. In a medium sauce pan, saute the arborrio, onion, garlic cloves, and mushrooms in butter. Saute for 5-6 minutes. Add the Marsala wine, salt and pepper, Italian seasoning, and saute for another 4 minutes, stirring frequently.
2. Slowly add one cup of the beef broth at a time, until the whole quart of beef broth has been absorbed, stirring frequently. 
3. After the broth has absorbed, remove from heat and stir in the cheese. Serve and enjoy!

Cobb Pasta Toss!

Ingredients:

•  3 pints grape or cherry tomatoes
• 3 tbsp EVOO
• Salt and pepper
• 6 slices bacon (optional)
• 1 lb Penne pasta
• 1 lb boneless skinless chicken breasts, diced
• 2 avocados, pitted and diced
• 1 lemon
• 2 garlic cloves, chopped
• A few dashes of hot sauce
• 5 scallions, chopped
• 1 cup blue cheese crumbles
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• Ingredients:

What to do:

1.  Preheat oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with 2 tbsp EVOO and some salt and pepper. Toss lightly to coat and roast them, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
2. Salt the boiling water, drop in the pasta, and cook al dente according to the package. When pasta is ready, reserve a large mug of starchy cooking water, then drain the pasta and return to the pot it was cooked in.
3. While the pasta is cooking, season the chicken with salt and pepper. Heat a large skillet with 1 tbsp EVOO, add chicken, and saute until golden brown and cooked through, 6 minutes.
4. While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of lemon over it, tossing to coat. 
5. When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, sprinkle in a few dashes of hot sauce and toss to coat.
6. In a large serving bowl, add the cooked tomatoes and scallions, then add reserved pasta water and pasta. Mash the tomatoes. Top with chicken, crumble bacon over the top and toss with the avocado, blue cheese, basil, and parsley.

Enjoy!

Spinach-Artichoke Stuffed Shells!

Ingredients:

• Salt
• 20 large pasta shells
• 1 (28 ounce) can whole San Marzano tomatoes
• 7-8 basil leaves, torn
• 3 tbsp butter, melted
• Black pepper
• 2 tbsp EVOO
• 3 garlic cloves, chopped
• 1 (10 ounce box frozen spinach) or 3/4 pound fresh young spinach chopped
• Freshly grated nutmeg
• 1 (10 ounce) box frozen baby artichoke hearts, defrosted and roughly chopped
• 1 egg yolk
• 2 cups ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tsp grated lemon zest, 1/2 juice of a lemon
• 1 tbsp thyme leaves, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves

What to do:

1.  Preheat oven to 375. 
2. Bring large pot of water to a boil for pasta. Salt the water and cook the shells to just shy of al dente. Set aside.
3. While shells cook, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper. 
4. Place a skillet over medium-high heat with the EVOO. Add the garlic to the pan and stir for 1 minute. Add the spinach and nutmeg to the pan and cook to heat through. Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper. 
5. Stir and spoon this mixture into the shells and arrange split side up in the sauce. Cover the casserole with foil and transfer to the oven. 
6. Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown-about 15 minutes.

Enjoy!

Heavenly Vegetarian Lasagna

Ingredients

• Lasagna noodles
• Spaghetti sauce (one jar)
• 2 zucchini, chopped
• 12 ounces mushrooms, chopped
• 2 carrots, shredded
• 10 ounces broccoli
• 12 ounces spinach, chopped
• 1 onion, chopped
• 4 garlic cloves, diced
• 2 eggs, beaten
• 2 cups cream-style cottage cheese
• 1 15 ounce carton ricotta cheese
• 2 tsp dried Italian seasoning
• EVOO
• 3/4 cup shredded Parmesan cheese
• 1 8 oz package shredded mozzarella cheese

What to do

1. Cook noodles according to package directions. Drain and set aside.
2. In a bowl, combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
3.  In a large skillet, cook mushrooms, onion, zucchini, and garlic until tender. Stir in the spaghetti sauce, carrots, spinach, broccoli, and 1/4 cup Parmesan cheese. Cook through and set aside.
4. In a rectangle 3 quart pan, place a layer of noodles (cut to size) in the bottom of the dish. Spread one-third of the cottage cheese mixture, followed by a third of the spaghetti sauce mixture, followed by a third of the mozzarella cheese. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese. 
5. Bake uncovered at 350 for 15 minutes or until heated through. Let stand for 10 minutes. 

Enjoy!