The Spaghetti Series - Bacon Cheeseburger Spaghetti (#4)

After a long work week, I am craving comfort food.

I wanted to make a spaghetti dish that was easy since I am exhausted, but one I could also indulge in! What could be better than bacon cheeseburger spaghetti? I browsed the internet and found many variations of this, and I pulled ideas from each one. Some really took it literally and added pickles and such, but I was rather skeptical about that element. I also did not want to feel guilty about eating fatty red meat or dealing with the calories of a homemade cheddar cheese sauce, so improvised with ingredients!

The result? A perfect plate of pasta!

Bacon Cheeseburger Spaghetti

Ingredients:

1 pound of 92% lean ground beef

salt

pepper

1 can of cream of cheddar soup

1 cup 1% milk

1 packet of onion soup mix

2/3 cup diced tomatoes in juices

3/4 pound cooked spaghetti

Bacon bits for topping

Directions:

1) In a large nonstick skillet, brown meat over medium heat, seasoning with salt and pepper to taste. Remove with a slotted spoon and set aside.

2) In a large saucepan, combine soup, soup mix, milk, and tomatoes. Simmer for 5 minutes. Add in meat and stir well, simmering another 2 minutes.

3) Add pasta to the large saucepan and combine pasta and sauce well.

4) Serve immediately with bacon bits crumbled on top.

I Love Christopher Kimball!

I only got The Cook's Country Cookbook as a gift little over a year ago and already many pages are stained from various sauces and liquids made for dishes from the book. I could watch the dvd's of season one over and over, and finally I am getting around to season two on dvd this weekend since its going to rain here in New York. I love America's Test Kitchen, but there is just something even better about Cook's Country!

And lets face it, who doesn't love Chris Kimball? He is a true farm boy from Vermont with the foodie snobbery of a top New York City food critic. And that bowtie - what a character! I would actually be quite nervous working for him and find he is always giving Jack too much of a hard time with tastes tests. Julia and Bridget are master chefs, though, and just plain hold their own when it comes to Kimball's doubts about a recipe! The cookbook is a favorite gift of mine, as are subscriptions to both Cook's Country and Cook's Illustrated, all from dear friends.

I never eat fried chicken and wish I could, so how could I pass up Chris Kimball's oven fried chicken if he is telling me its crispy and I won't miss the deep fried flavor? No matter what, any foodie worth his salt will tell you that you have to use corn flakes for oven-fried chicken.

And he did.

I served mine with buttermilk mashed potatoes and asparagus roasted with onions and garlic. Enjoy!

Fiery Oven-Fried Chicken (courtesy of Cook's Country)

Ingredients:

2 cups lowfat buttermilk

2 tablespoons dijon mustard

kosher salt

1 1/2 teaspoons garlic powder

pepper

1 tablespoon hot sauce

6 bone-in chicken thighs (skinless)

1 slice of hearty white sandwich bread, torn into pieces and pulsed in food processor into coarse crumbs

2 1/2 cups crushed cornflakes

1/2 teaspoon ground poultry seasoning (I used Penzey's)

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

2 tablespoons vegetable oil

Directions:

1) Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon pepper, and the hot sauce together in a large bowl. Add the chicken, turn to coat well, and refrigerate for at least 1 hour, or overnight.

2) Line a rimmed baking sheet with foil, set a wire rack on the sheet, and coat with vegetable oil spray. Preheat oven to 400 degrees.

3) Gently toss the bread crumbs, corn flakes, remaining garlic powder, 1/4 teaspoon salt, 1/2 teaspoon pepper, poultry seasoning, paprika, chili powder, and cayenne in a shallow dish until combined. Drizzle vegetable oil over the crumbs and toss until well coated.

4) Working with one piece at a time, remove the chicken from the marinade and dredge in the crumbs mixture, firmly pressing the crumbs onto the sides of the chicken. Place chicken on prepared baking sheet leaving 1/2 inch between the pieces.

5) Bake until the top is a deep golden brown and the juices run clear, about 35-45 minutes.

A Perfect Pesach

This past week is the celebration of Pesach (Passover), and it is a holiday I look forward to each year. Although I celebrate Easter, my best friend and her family celebrate Pesach. Since I consider her my sister in addition to my best friend, her family is also my second family. This year marks what I think is my 23rd or 24th seder with them! As always, it was perfect. Not because of the deliciously good food, but because of the deliciously good company and generous blessings we have. My best friend and her mom did all of the cooking, but I made a flourless chocolate orange cake for dessert. The Pesach meal is one of my favorite meals from start to finish...

The matzoh ball soup recipe comes from my best friend's great grandmother. It is, by far, the best matzoh ball soup I have ever had...and I have tried many! There are some years that when I take home leftovers, I eat it for breakfast the next morning. The matzoh balls (knaidlach) are light, airy, and perfectly textured. Here you see them swimming in a homemade chicken broth with lots of carrots, celery, fresh parsley, and fresh dill!
Gefilte fish gets a bad rap because most people have tasted it out of a jar. Well, not my best friend's mom! She makes hers homemade! It is phenomenal and there is not one iota of fishy taste to it! The horseradish (morror - bitter herbs) is a great accompaniment. I love dipping matzoh into the extra jelly that remains on the plate.
Green bean salad is something I also look forward to each year. It is also referred to as the "vegetarian chopped liver" and it is quite addictive. I try not to fill up on it before the seder meal, but that is impossible. Trust me.
Usually my best friend's mom makes a delicious brisket, but this year she decided to make a leg-of-lamb. Being Armenian, I admit that as much as I love brisket, I didn't miss it this year! My best friend's mom did the usual garlic and rosemary, but basted it as her mother would have: with beer! Let me tell you, that worked!
Here is the traditional seder place. Please read here to learn more about the beautiful symbols that mark this holy plate on the evening of seder.
And here is my dinner plate! The lamb, potato kugel, and roasted asparagus with red onion. Oh, and of course a glass of Manischewitz wine! If you have not tried it, you are not missing much! Its grape juice with a kick! I enjoy many other Kosher wines now after years of B.Y.O.M. (Bring Your Own Manischewitz).
The flourless orange chocolate cake is one I apparently have to make again. I do not consider myself a baker, but this came out well and not one crumb was left. I also candied my own orange slices from a Food and Wine recipe here. Enjoy!

Orange Flourless Chocolate Cake (courtesy of Epicurious)

Ingredients:

1 1/2 sticks of unsalted butter, plus extra for greasing

flour, for dusting

6 ounces of bittersweet chocolate (I used Ghiradelli)

1 cup of sugar (I used a tad less and it worked perfectly)

zest of one large orange

4 eggs plus 2 egg yolks

1/2 cup unsweetened cocoa powder

10x sugar/powdered sugar for dusting (I omitted this and made candied orange slices)

Directions:

Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter.

Thank You, Earl of Sandwich!

I honestly am so tired from work last week that I was too tired to cook anything complicated on this rainy and cold Sunday evening in New York. With the holidays this week, I am preparing to cook for both Easter and Passover. Still, I needed some comfort food tonight without the guilt. I cannot believe I am saying this, but this was one of the *best* grilled cheese sandwiches I *ever* had! I can't believe its a healthy recipe, too! I have made these zucchini chips before and they are a wonderful side dish to any hot or cold sandwich.

I sipped a lovely and local white wine: Local Flavor Chardonnay by Peconic Bay Winery out on the North Fork of Long Island, New York. It was light and crisp and paired perfectly.

Apple and Cheddar Grilled Cheese (courtesy of Weight Watchers Magazine)

Ingredients:

2 tablespoons Dijon Mustard

2 tablespoons light mayonnaise

8 slices of thick, whole wheat bread

8 slices of 2% milk sharp cheddar cheese (I used Kraft)

1 medium Gala apple, cored and thinly sliced

Cooking spray

Directions:

1) Combine mustard and mayonnaise in a small bowl. Spread evenly on bread slices. Layer each of 4 bread slices with 1 slice of cheese, 1/4 of apple slices, and 1 slice of cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray.

2) Heat large, nonstick skillet over medium heat and coat with cooking spray. Cook sandwiches 2-3 minutes per side until golden brown and cheese has melted.

(Yields 4 sandwiches, 7 points per sandwich)

Zucchini Chips (courtesy of Weight Watchers Magazine)

Ingredients:

1/2 cup Italian-seasoned breadcrumbs

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 large zucchini, cut into 1/4 inch slices

1 egg

Cooking spray

Directions:

1) Preheat oven to 475 degrees.

2) Place breadcrumbs into a shallow dish. Sprinkle salt and pepper evenly over zucchini slices.

3) Dip zucchini slices into egg and dredge in bread crumbs, pressing firmly to coat. Place zucchini slices on a baking sheet coated with cooking spay.

4) Bake at 475 degrees for 10 minutes or until golden brown. (I served mine with some light blue cheese dressing - delicious!).

(Yields 4 servings of 7 chips at 1 point each plus extra for dipping)

Labor of Love Lasagna!

My supper club decided that next month's theme will be recipes from Cooking Light Magazine. I started thumbing through recipes already and saw a dish that I wanted to make this week since it looked so good and was easy to freeze. This lasagna was a labor of love, let me tell you! I can't believe I prepared this dish on a weeknight, but it was well worth it.

Three different pots, a casserole dish, multiple bowls, measuring cups, measuring spoons, a garlic press, two different wooden spoons, a large ladle, and a dirty spoon rest are all piled high in my kitchen sink!

I tweaked the recipe originally published by the magazine and was happy with the results! It was light, yet the creamy spinach sauce and browned cheese on top were rich in flavor and made for a guiltless piece of comfort food!

Garden-Style Lasagna (Adapted from Cooking Light)

Ingredients:

Olive oil

Cooking spray

2 cups chopped yellow onion

5 garlic cloves, minced

2 cups chopped zucchini

2 cups thinly sliced carrots

1 box of frozen chopped broccoli, thawed

1 box of frozen chopped spinach, thawed and drained

salt and pepper to taste

1/2 cup all purpose flour

3 1/2 cups of 1% milk

1/2 cup parmesan cheese

dash of nutmeg

1 tub (16 ounces) of 1% whipped cottage cheese (Friendship brand is best)

2 cups reduced fat shredded Italian blend cheeses (Sargento brand is best)

16 lasagna noodles, cooked and divided

Directions:

1) Heat oven to 375 degrees and coat lasagna pan using cooking spray

2) Add one tablespoon olive oil to dutch oven on medium heat and cook onions until they are translucent and light brown, 10 minutes. Add garlic and cook for another 2 minutes. Spoon mixture into bowl.

3) Add one tablespoon of olive oil to the pan and stir in zucchini. Saute for 8 minutes until it begins to brown; add onion mixture back into dutch oven.

4) Add a teaspoon of olive oil to pan and stir in carrots, sauteing for 8 minutes. Add thawed broccoli. Salt and pepper to taste. Saute for another minute and set aside.

5) In a medium saucepan, place flour in and slowly whisk in milk. Bring do a low boil, constantly whisking for 2 minutes. Add spinach, parmesan cheese, nutmeg, and salt and pepper to taste. Keep on low simmer so sauce stays warm.

6) Cook lasagna noodles according to directions minus 2 minutes since they will soften in the oven.

7) Assemble the lasagna: Place noodles on bottom of pan. Spread cottage cheese over the noodles. Add the spinach sauce and then the vegetable mixture. Repeat until you have noodles on top. Add the last of the spinach sauce on top and then place Italian cheese over the sauce.

8) Bake for 20 minutes

9) Place oven on low broil for 2 minutes or until the cheese on top browns nicely.

Cooking with Kids!

I love cooking with my four year-old nephew! Our culinary repertoire is limited because, well, he is four, but he loves to assist in the kitchen! With my sister, his mommy, he helps out by mixing cookie dough, sprinkling cinnamon on French toast, and whisks eggs for scrambling.

He and I make homemade pizza together and he does most of the work as we sing "That's Amore" by Dino (he knows the words) and flips the pizza dough. In his chef hat and choo-choo train apron, he is quite a talent in the kitchen already. I have my agenda...I would love to see him as a famous chef one day!

Last week I gave him The Toddler Cookbook by Annabel Karmel in order to expand our recipes in the kitchen. I went out and got some new ice pop holders (if you have kids, get these because they have a straw on the bottom which takes care of drips - no mess!) so we could make Tropical Pops. They were basically pina colada pops minus the rum...they were delicious! As you can see from the photo, they were also nephew approved! We made them on Saturday when New York was having gorgeously warm spring weather, so it was the perfect treat. He was a good sous chef and helped measure out and pour ingredients! I think his favorite part was playing with the citrus juicer!

Tropical Pops (Courtesy of The Toddler Cookbook by Annabel Karmel)

Ingredients:

1 20 ounce can of crushed pineapple in juices

1/2 cup of coconut milk

1/3 cup of superfine sugar

juice of one lime

Directions:

Blend all ingredients in a blender and then pour into ice pop molds and place in freezer. Allow pops to freeze for at least six hour but preferably overnight.

Blissful Brunch in NYC

There is nothing quite like brunch in New York City on Sunday. Today was our first spell of spring weather on a weekend, so everyone was out and about. I had the most blissful brunch with my best friend, J.S., on the Lower East Side at a small and sweet spot called Little Giant. I have had amazing meals in my life with family and friends, but the best meals of my life are always with my best friend. Little Giant seemed rather apropos. Though she and I are both around 5 feet in height, we make up for stature in the depths of our friendship.
Sitting in the corner of the petite restaurant, we felt the breeze of the warm day flow into the open windows in front of us. No coffee is served here, just americano, so she had an espresso and I a cappuccino since we are both caffeine addicts. Getting that out of the way, we then looked at the brunch cocktail menu. We toasted to spring this afternoon, she with a perfectly peppery Bloody Mary and I with a perfectly peachy bellini.
Brunch was absolutely delicious and we both finished our entire plates! J.S. ordered Pig in a Poke: Crock of creamy stone ground grits topped with two poached eggs & andouille sausage. I I ordered the Biscuits and Gravy: Buttermilk-chive biscuits, two poached eggs, speck, and roasted garlic herb gravy. I enjoyed my dish immensely and the eggs were cooked perfectly. The speck was delicious and on the lighter side. The biscuits and gravy were, by far, the star of the plate. The biscuit was light and buttery and the gravy was thick with rich garlic notes. I tasted J.S.'s dish and the andouille sausage was spicy and delicious and really paired well with the creaminess of the grits. The prices are extremely reasonable and the service friendly. I would recommend brunch here anytime, and its a great place even if you are from out of town. There is al fresco dining available in the warm months as well!
After a leisurely brunch we walked into Soho and meandered in and out of shops. My heart stopped when I saw the storefront to the Miniature Stuffed Cupcakes baked by Melissa. J.S. said she had them before when they first opened and were giving away free samples. I had to try, despite being on a weight loss regiment! 3 for $3 is not exactly cheap, but popping these in your mouth is a priceless experience.
We had the mint chocolate chip, peanut butter and jelly, and the peanut butter cup!
After more walking and leisurely browsing stores (including Sur La Table), we ended up having a late afternoon refreshment in the winter garden at La Lanterna di Vittorio. Our view included a fountain situated right next to our cafe table. We sipped a lovely rose together and toasted once more to a beautiful day...