Rigatoni all'Amatriciana

C is semi-obsessed with Mario Batali. Every time he visits New York City, he has to go to Babbo. His main obsession is the olive oil cake, but he loves every dish he has ever been served there. We are going to NYC in a few weeks, it will be Miss F's first ever visit, and he was sure to make reservations at Babbo as soon as possible. The funny part is that he has seen Batali twice on the street, once in Aspen and once in NYC, and he didn't have the courage either time to stop and say hello. This recipe from Batali was a huge hit in our family and it might be the best tomato sauce I have ever made. It was truly amazing.

Rigatoni all'Amatriciana

2 pounds fresh tomatoes
1 pound rigatoni
¼ pound thick-cut bacon, sliced crosswise ¼ inch thick
½ red onion, halved and thinly sliced
¼ cup tomato paste
2 teaspoons crushed red pepper
½ cup freshly grated pecorino cheese, plus more for serving
½ cup chopped parsley, plus more for garnish

Seed and chop the tomatoes, add to a small saucepan over medium heat. Heat for 5 to 7 minutes, until the tomatoes release their liquid, stirring often. Press the tomato mixture through a mesh strainer, making sure to extract as much of the liquid as possible. Discard the skins, reserve the strained liquids.

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Meanwhile, in a large saucepan, add the bacon and cook over moderately high heat, stirring occasionally, until the bacon is beginning to brown, 5 minutes. Add the onion and cook 3 minutes moe. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer.

Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the ½ cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

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Chicken in Lemon Herb Sauce

I had this pinned from Elly Says Opa for the longest time and I finally got around to making it, I sure wish I had sooner.  The method is incredibly simple, but makes for a really nice and moist chicken breast.  Miss F refused to try it at all, I think she was exhausted from school.  She ate a few green beans and went straight to bed.  The sauce was delicious, I may have added a spoonful or two to my green beans and mashed potatoes.  I want to try it again adding prosciutto.  A sauce made with wine, garlic and butter...what could be better?

Chicken in Lemon-Herb Sauce

1 ½ pounds boneless, skinless chicken breasts
½ cup dry breadcrumbs
2 tablespoons olive oil, divided
3 tablespoons freshly chopped parsley
1 ½ teaspoons dried oregano
2 tablespoons grated Parmesan cheese
1 cup dry white wine
½ cup chicken broth
¼ cup freshly squeezed lemon juice (1 large lemon)
½ teaspoon crushed red pepper
½ teaspoon salt
4 cloves garlic, peeled and smashed
1 tablespoon butter

Preheat the oven to 475 degrees. Cut each chicken breast crosswise into two pieces, pound each piece flat with a meat mallet, about 1/3” thick. Stir together the breadcrumbs, 1 tablespoon olive oil, parsley, oregano and parmesan in a small bowl. Sprinkle half of the bread crumbs over each chicken piece, then roll the chicken up, securing with a piece of kitchen twine or a couple of toothpicks. Place the chicken into an oven safe skillet. In a two cup measure, add the wine, broth, lemon juice, crushed red pepper and salt. Pour over the chicken and add the garlic to the pan. Bake for 10 minutes. Remove the skillet from the oven and top with the remaining breadcrumbs. Bake for an additional 5 minutes, until the breadcrumbs are golden brown. Remove the chicken to a serving plate. Place the skillet on a burner over medium-high heat. Bring to a simmer and allow to thicken for a minute or two. Remove the pan from the heat and stir in the butter. Pour the sauce around the chicken and serve.

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Cajun Shrimp Fettucine Alfredo

I have a complete Cajun pasta obsession. It is nearly as bad as my Carbornara obsession at this point. When I saw this recipe for Cajun Shrimp Fettucine Alfredo from Closet Kitchen on Pinterest, I knew I had to make it.  This is the perfect weeknight dinner for Miss F and myself.  She had to eat her pasta separate from the shrimp, but she ate it all without issue.  I inhaled mine, it was delicious.  I still have issues cooking fettucine.  I always get noodles that stick together no matter how big of pot I use.  There is something about it that just doesn't work for me.  But they are the best noodles for this dish.  And Miss F didn't mind a bit (neither did I!)

Cajun Shrimp Fettucine Alfredo

12 ounces fettucine
1 tablespoon butter
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 cloves garlic, minced
¼ cup white wine
1 cup cream
1 cup grated Parmesan
2 teaspoons Cajun seasoning
fresh parsley, minced

Prepare the pasta per package directions.

Melt the butter in a skillet over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and cook 2 to 3 minutes per side, set aside. Add the garlic to the pan and sauté until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and Cajun seasoning and cook about 3 to 5 minutes. Toss the pasta in with the alfredo sauce and shrimp, sprinkle with parsley.

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Ribeyes with Chimichurri and Maduros

One of my favorite restaurants is Americas. I love the fried plantain chips and the chimichurri. C was all excited thinking I was frying up plantain chips, so he was disappointed when it turned out to be maduros instead. This recipe makes a lot, so I am going to pick up so plantain chips tomorrow. He also picked all the chimichurri off his steak, he said he only likes it with the chips. I thought it was really flavorful.

For the plantains, just get ones that are starting to turn black. Peel the plantains and bias cut them. Fry them in about 1/4" of oil over medium high heat. Fry for five minutes on each side, drain on a wire rack over a baking sheet. You can keep the maduros in a warm oven while you finish them up. Miss F adored the fried plantains, I think they are going to be a favorite.

Chimichurri Sauce

1 large bunch of fresh flat leaf parsley
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Stir in the oil.

If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

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Parsley Lemon Roasted Potatoes

Parsley Lemon Roasted Potatoes
two generous servings

10 new potatoes, cut into eighths
2 tablespoons butter
1/4 cup fresh parsley, minced
juice from 1/2 lemon
salt and pepper to taste

Preheat oven to 425. Add the butter to a gratin dish, melt the butter in the oven while it preheats and you are cutting the potatoes. Toss the potatoes in the melted butter, stir in the parsley and lemon juice. Sprinkle with salt and fresh cracked pepper. Roast for 35-40 minutes, shaking the pan a couple times during roasting. Serve.

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