Baked Rigatoni with Ricotta and Meat Sauce

It's a quick weeknight meal, but taste like you made it over the weekend.

Baked Rigatoni with Ricotta and Meat Sauce

Baked Rigatoni with Ricotta and Meat Sauce

Sausage Red Sauce Rigatoni

it's a two ingredient pasta sauce

Sausage Red Sauce Rigatoni

Sausage Red Sauce Rigatoni

Corn + Lima alla Gricia

cause I miss summer

Corn and Lima Alla Gricia

Corn and Lima Alla Gricia

Mac ‘n Cheese

My Grandmom's recipe

Grandmom's Mac and Cheese

Grandmom's Mac and Cheese

Kota Kapama

Greek Chicken Stew with Cinnamon + Cloves

Kota Kapama - Greek Chicken Stew with Cinnamon and Cloves

Kota Kapama - Greek Chicken Stew with Cinnamon and Cloves

Short Rib Ragu

with pinci

Pinci Ragu

Pinci

or pici, just depends where you are

Pinci Pasta

Pinci Ragu

Shrimp Scampi

'cause who doesn't love garlic and butter

Shrimp Scampi

Shrimp Scampi

Roasted Chicken Tagliatelle

with pine nuts, golden raisins and rosemary

Roasted Chicken Tagliatelle

Fresh Tagliatelle

Trofie al Pesto

using our homegrown basil

Trofie al Pesto

Trofie al Pesto

Asparagus & Lemon Garganelli

with black pepper & parmigiano

Asparagus and Lemon Garganelli

Asparagus and Lemon Garganelli

Bolognese

with bucatini

Bolognese

Bolognese

Baked Rigatoni with Ricotta and Meat Sauce 🍝⁠

Baked Rigatoni with Ricotta and Meat Sauce 🍝⁠
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Pretty classic baked pasta with a quick meat sauce, I said quick, this isn’t a Sunday gravy or Ragu situation. It's tomato, onion and ground meat. And then everything is layered with ricotta and topped with plenty of parm, a shower of parm if you will. And then baked till golden and bubbly. ⁠
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Full recipe is up on the site. Check out the link in bio for more!⁠
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#bakedrigatoni #bakedpasta #quickdinneridea #comfortfood #meatsauce⁠

RECIPE BELOW🚨👇🏻 It’s the grilled chicke

RECIPE BELOW🚨👇🏻 It’s the grilled chicken paillard I plan on making endless versions of all summer long. The chicken and bright crunchy salad, plus the briny olives, is a winning combo. It hits all the right notes. And the whole thing can be put together pretty quickly, other than prepping your chicken (i.e., slicing and pounding it thin) and getting some brown rice cooking. The actual active cooking time is nice and quick. Prep your veg/salad situation. Heat up that grill. And in about ten minutes, you're eating. My kind of meal. Now, onto the recipe below…👇🏻⁠ More details over on the site! Link is in the bio.⁠
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2 Chicken Breasts - pounded thin⁠
4 Persian Cucumbers - thinly sliced⁠
1 Bulb Fennel - thinly sliced⁠
2 -3 Citrus Fruits - your choice - sliced or supremed⁠
1 C Castelvetrano Olives - pitted and torn in half⁠
1/4 C Olive Oil⁠
1 C Brown Rice - cook according to package or rice cooker instructions⁠
1/4 C Panko⁠
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Get your brown rice cooking. Follow the package or rice cooker instructions for this.⁠
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Get all your salad veg prepped. Sliced, supremed and stashed in the fridge to stay cool.⁠
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Toss your breadcrumbs in a pan with a good drizzle of olive oil, salt, and pepper. Fry them over medium-high heat until they're golden brown and crispy. ⁠
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Butterfly your chicken. Aim for about 1/4 inch thickness. Set aside. Season your chicken with salt and a light drizzle of olive oil. Grill them over high heat until they're cooked through. About 3 mins per side.⁠
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To plate, scatter a generous serving of brown rice over your plate and top it with your chicken. Toss your salad ingredients together in a large bowl with olive oil, salt, and pepper. Top the chicken with your salad, scatter breadcrumbs and fennel fronds on top and eat up!⁠
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#summerrecipe #grilling #chicken #healthydinner #quickdinner⁠

May I suggest the grilled chicken Paillard? The co

May I suggest the grilled chicken Paillard? The combo of that grilled chicken, a bright crunchy salad, plus the briny olives, it’s a winning combo. ⁠
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Full recipe is up the site. Check out the link in bio👆🏻⁠
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#grilledchickenpaillard #summergrilling #healthydinnerideas #deliciousrecipes #grilledchicken

Pan Pizza with Salami and a Shaved Endive, Arugula

Pan Pizza with Salami and a Shaved Endive, Arugula and Fig Salad. Recipe below👇🏻

For the Dough:

Recipe makes 1 pan pizza in a quarter sheet pan – 9×13” or 10×15” both work.

400G (1½ c + 3 Tbsp) Warm Water
1 Tsp Active dry Yeast
2 Tsp Honey or Sugar
1 Tbsp Olive Oil
500G (3 1/2 c) Flour
1 1/2 Tsp Kosher Salt

Toppings - Salami, Fresh Mozzarella, Shallots

The Salad Part: (mix everything in a large bowl)
3-4 Heads Belgian Endive - Shaved
Haldfull Arugula
1 Shallot - finely sliced
6-8 Figs - quartered
Drizzle Olive Oil
Juice from 1/2 Lemon
Pinch Salt
Fresh Pepper

In a large bowl add all your dough ingredients. Mix well with a wooden spoon. Cover and let rise for at least 2 hours at room temp.

Oil you baking sheet. Dump out dough and stretch to cover the pan. Let it rest for 20 mins and stretch again if it keeps springing back on you. Let rise uncovered for an hour at room temp. It should almost double in size and will hold a slight indentation when you poke it.

Preheat oven as hot as it will go placing rack in center of the over. I baked this at 550°F (~285°C). Top pizza with salami, cheese and shallots. Bake pizza for 10 – 12 minutes, depending on oven temp. Once you see a slight bit of browning after those initial 12 or so minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3-4 mins on broil. Keep an eye on it so you don’t completely burn it. I’ve come very close before…

Remove from oven and let cool slightly. Top with your salad and eat up!

#cooking #pizzarecipe #panpizza #pizza #recipe

Lemongrass Chicken with Mango & Quick Pickled Carr

Lemongrass Chicken with Mango & Quick Pickled Carrots 🥕 Recipe is below 👇🏻

Lemongrass Marinade:
*makes enough for about 3 marinades, I used 1/3 of the full recipe here.
3 Stalks Lemongrass
2 tbsp Fish Sauce
1 tbsp Sugar
2 tbsp Soy Sauce
2 cloves Garlic - finely chopped
Onion - finely chopped (I had some so I used it up. Totally optional.)

3 Chicken Breasts or 4 Thighs, or a mix of both

Rice Noodles
1 Cucumber - sliced
1 Mango Sliced
Cilantro

Quick Pickled Carrots:
Carrots - Finely Sliced or Julienned
2/3 C Rice Wine Vinegar
1/3 C Water
1 tsp Sugar
1/2 tsp Salt

Nuoc Cham:
6 tbsp Water
2 tbsp Fish Sauce
2 tbsp Sugar
1 Lime - juiced
1 clove Garlic - finely chopped
Fat pinch Red Pepper flakes or sliced fresh chili

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Finely chop the lemongrass, I recommend a food processor for this. Then set aside in large bowl. Combine with finely chopped garlic, sugar, fish sauce, soy, salt and pepper. Mix well.

To make quick pickled carrots, combine carrots, vinegar, water, salt and sugar. Let sit for a minimum of 30 minutes. Refrigerate any leftovers.

Take 1/3 marinade and coat your chicken. Cover and refrigerate for 30-60mins, or as long as you have the time for. If you’re in a rush, you can let it sit for as long as it takes to preheat your broiler. Store remaining marinade in freezer. Divide into two portions so it’s easy to use next time you want it.

When ready to eat, preheat your broiler on high, arrange chicken in one thin layer on a baking sheet. Broil till charred and cooked through.

Plate everything up, spoon over plenty of nuoc cham and eat up!

#lemongrasschicken #cookingathome #vietnamesefood #cookingreels #dinnerideas #recipe #glutenfree #pickledcarrots #nuoccham

Pan pizza and a salad kinda night🍕🥗 Measurem

Pan pizza and a salad kinda night🍕🥗 Measurements for both are below👇🏻
Pizza Dough:

400G (1½ c + 3 Tbsp) Warm Water
1 Tsp Active dry Yeast
2 Tsp Honey or Sugar
1 Tbsp Olive Oil
500G (3 1/2 c) Flour
1 1/2 Tsp Kosher Salt

Salami, Fresh Mozzarella, Leek and Pepperoncini

Salad Dressing:
1 tsp Dijon Mustard
1/2 tsp honey
2 tbsp red wine vinegar
1/4 C olive oil
S+P

1 Head lettuce
1/2 C lentils
1 shallot
#pizza #panpizza #cookingreels #cookingathome #recipe #saladrecipe #dinnerideas #pizzanight #pizzadough

I would eat this every day 🤤 Got my hands on so

I would eat this every day 🤤 Got my hands on some lemongrass, so it’s lemongrass grilled pork and broken rice 🍚 Recipe is 👇🏻

Lemongrass Marinade:
*makes enough for about 3 marinades
3 Stalks Lemongrass
2 tbsp Fish Sauce
1 tbsp Sugar
2 tbsp Soy Sauce
2 cloves Garlic - finely chopped
Onion - finely chopped (I had some so I used it up. Totally optional.)

4 Pork chops - Butterflied, Pounded and edges snipped so they don’t curl.

2C Jasmine Rice
1 Cucumber - sliced
Lettuce - I recommend something with a soft leaf.

Nuoc Cham:
6 tbsp Water
2 tbsp Fish Sauce
2 tbsp Sugar
1 Lime - juiced
1 clove Garlic - finely chopped
Fat pinch Red Pepper flakes or sliced fresh chili

Finely chop the lemongrass, I recommend a food processor for this. Then set aside in large bowl. Combine with finely chopped garlic, sugar, fish sauce, soy, salt and pepper. Mix well.

Take 1/3 marinade and coat pork chops. Cover and refrigerate for at least 1 hr, but you can go as long as overnight. Store remaining marinade in freezer. Divide into two portions so it’s easy to use next time you want it.

To make rice, wash and soak jasmine rice for 25 mins. Then firmly squeeze rice to break it. It’ll take a few minutes depending on how much rice you have. Be as patient with this as you like. Then drain, add in fresh water and cook that rice.

When ready to eat, get your grill heated, drain off any excess marinade and grill those chops till charred and cooked through. Let rest for a few minutes while you plate everything else up. Slice up your pork, top with plenty of nuoc cham and eat!

#cookingreels #cookingvideos #lemongrass #grilledpork #grilling #vietnamesefood #recipe #cooking #dinnerideas

Citrus Pearls 🍊 An unexpected and delicious top

Citrus Pearls 🍊 An unexpected and delicious topping for this twist on pasta con le sarde 🐟 What would you top with them? Full recipe for them is below 👇🏻
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2 packets gelatin (14g total) ⁠
1/2 Citrus juice, I used orange and grapefruit combo, you’ll want it to be tart⁠
Pinch of salt⁠
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1-2 C neutral oil - well chilled⁠
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Combine your juice, gelatin and salt in a small sauce pan over medium heat. Heat mixture while whisking until gelatin is fully dissolved.⁠
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Once gelatin is dissolved, remove from heat, let cool for 3 mins and pour into a squirt bottle or similar container. Slowly drip into cold oil, the slower you add the gelatin mixture to the oil the smaller pearls you’ll get, go faster and you’ll get larger spheres. You pick your own adventure. ⁠
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Store em in the fridge till you are ready to use and then top em with whatever you like, I like em on with fish, hence the sardine toast. ⁠
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#citrus #gelatin #sardines #garnish #cookinghacks #pasta #pastaconlesarde

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